Chop Chop: Cooking the Food of Nigeria (Ozoz Sokoh)
French at Heart: Recipes That Bring France Home (Marjorie Taylor, Kendall Smith Franchini, and Jess Thomson)
Dip In: 80 delicious dip recipes for entertaining, snacking & beyond (Sonali Shah)
Soph’s Plant Kitchen (Sophie Waplington)
20 Amici – 40 Ricette (20 Friends ― 40 Recipes): Friends and Food from the Heart of Chianti (John Bersani, Nico Schinco)
Cellar Rat: My Life in the Restaurant Underbelly (Hannah Selinger)
Hard Seltzer, Iced Tea, Kombucha, and Cider: How to Make Your Own Boozy Fermented Drinks (Emma Christensen)
Yatra: A culinary journey across India (Rohit Ghai)
Comida mexicana: Aperitivos, tacos, tortas, tamales y postres (Rosa Cienfuegos)
Dal Chawal: 85 Vegetarian Indian Recipes Combining the Power of Dal and Rice (Sapna Punjabi)
The Brandy Milk Punch (Sharon Keating, Christi Keating Sumich)
Gursha: Timeless Recipes for Modern Kitchens, from Ethiopia, Israel, Harlem, and Beyond (Beejhy Barhany and Elisa Ung)
Street Foods (Hinnerk Von Bargen, CIA)
Comida Casera: More Than 100 Vegan Recipes, from Traditional to Modern Mexican Dishes (Dora Ramírez)
The Food of Bharat : A Chef's Journey through India's Rich Culinary History (Helly Raichura)
Every Peach Is a Story (David Mas Masumoto, Nikiko Masumoto, Lauren Tamaki)
