24 Best Food and Drink Books of Spring 2024, According to Food & Wine Editors

These new releases have our editors excited for spring produce and backyard dinner parties.

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It’s that time of year when we find ourselves itching for the farmer’s market to light up once again with fresh flowers and produce, as well as for the return of patio happy hours and outdoor dining. This spring, we’re taking cues on how to make vegetables sing from 2017 F&W Best New Chefs Sara Kramer and Sarah Hymanson, diving deep into the world of pickling and vegan soul food, but also perfecting our Martini game by taking a tip or two from the pros at London’s Connaught Bar. Read on to learn more about the 24 new food and drink books our editors are most excited about adding to their shelves this spring — we apologize in advance for how crowded your bookshelves are about to be.

Le Sud: Recipes from Provence-Alpes-Côte d’Azur

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“I reach for Aperitif, Rebekah Peppler’s must-have guide to the art of the French cocktail hour on an almost weekly basis, in no small part due to the evocative storytelling that makes me feel like I’m sitting in a Parisian café sipping a Kir Royale or Lillet spritz, even when I’m wearing sweatpants in Manhattan during the dead of winter. In Le Sud, Peppler takes her gift for armchair travel to the south of France, and how lucky we are for it! Expect elevated yet unpretentious cocktail recipes like the Martini Provencal (my new favorite Martini) and a bookmark-worthy guide to the best wines from Provence (not just rosé!). There’s also a soul-thawing tomato tart with grainy mustard, an approachable Panisse recipe that might finally help me get over my fear of making one of my favorite restaurant dishes, and a strawberry gateau that has me counting down the weeks until strawberry season. Will I resist tearing out and framing the stunning photos from Joann Pai before I’m able to attempt any of these recipes? Stay tuned. — Oset Babür-Winter, Senior Drinks Editor

Anything’s Pastable: 81 Inventive Pasta Recipes for Saucy People

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“You might know Dan Pashman as the podcaster who documented his quest to create the cascatelli pasta shape in partnership with Brooklyn-based Sfoglini. With Anything’s Pastable: 81 Inventive Pasta Recipes for Saucy People, he’s quick to explain that this book is not full of classic pasta recipes or pictures of Tuscany, and it will not teach you how to make fresh pasta. What you will find, however, are dishes Pashman has crafted based on his three tenets of “forkablity”, “sauceablity”, and “toothsinkability”. The recipes challenge readers and home cooks to think beyond the classic pasta sauces they may have come to love. Think Keema Bolognese and Mapo Tofu Cascatelli. He also includes lesser-known old Italian recipes such as Ciceri e Tria, a chewy fresh pasta made with crispy fried pasta served in a light chickpea broth. Don’t miss the fun graphic on how to jazz up your tomato sauce depending on your current whims.” — Jennifer Zyman, Senior Commerce Writer

Tiffy Cooks: 88 Easy Asian Recipes from My Family to Yours: A Cookbook

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“When you try Tiffy Chen’s recipes, it’s clear why she’s built up a massive following on TikTok and Instagram. Her food is packed full of flavor and super accessible for any home cook — her blog even has a section dedicated to recipes that take 20 minutes or less to make. I’m excited to find all my new favorite weeknight meals in her upcoming cookbook, which has tons of easy recipes inspired by her travels throughout Asia and childhood in Taiwan, but I’m also anticipating some excellent dinner party ideas amidst the family-style dishes like Drunken Chicken or Braised Sticky Pork Belly. I love the clear influence from Tiffy’s own family on her food too, with recipes from her mom and grandmother included in the book.” — Merlyn Miller, Social Media Editor

Stuzzichini: The Art of the Italian Snack

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“I firmly believe that a thoughtfully selected snack can turn a ho-hum dinner party (or any kind of gathering, really) around. With Stuzzichini: The Art of the Italian Snack, Stef Ferrari proves my point in page after page of colorful, happy-making recipes for sweet, savory, and crunchy bites that make me want to have people over as soon as possible. In fact, next time you swing by my place, you’ll probably find me making Aperol-Glazed Nuts, Anise-Candied Chickpeas, and Chicken Nuggets with Garibaldi Sauce. Charcuterie board, who?” — Oset Babür-Winter, Senior Drinks Editor

The Jewish Holiday Table: A World of Recipes, Traditions & Stories to Celebrate All Year Long

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“In the United States, we associate a couple of dishes with Jewish holidays, like matzo ball soup on Passover, latkes on Hanukkah, and bagels and lox during the Yom Kippur break fast. As an Ashkenazi-American Jew, those dishes are staples for me. But depending on heritage and culture, someone else’s holiday spread may look entirely different, yet equally delicious. This cookbook, beautifully produced by Naama Shefi, founder of the Jewish Food Society, exemplifies how vast Jewish food culture is. Every section explores a different pocket of Jewish culture through a personal essay and a holiday menu – on one table there are Egyptian-Moroccan doughnuts and on another is a cheese souffle from Bulgary. I can’t wait to mix and match recipes to create holiday traditions all of my own.” — Amelia Schwartz, Associate Editor

The Kitchen Cookbook: Cooking for Your Community

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“It may please you to know that the other Musk is a French Culinary Institute-trained chef, long-time restaurateur, and activist tackling food insecurity. Back in 2004, he co-founded an American bistro in Boulder, CO, called The Kitchen (which now has locations in Denver and Chicago), initially working the line as sous chef to his then-business partner Hugo Matheson, who cut his teeth at London’s River Café under Ruth Rogers and Rose Gray. You can see hints of that DNA in The Kitchen’s food and this new cookbook: unfussy, soulful cooking with a focus on sourcing, good ingredients, and community. The restaurant celebrates its 20th anniversary this year with the release of this book and its 100+ recipes neatly reflect what we all love about the food at neighborhood bistros. The vegetable chapter has all the dishes I want to eat (looking at you Roasted and Pickled Beets with Labneh and Pistachio Granola; hello, Urfa Carrots with Whipped Feta). Then there are a few clever twists I can’t wait to incorporate into my repertoire, like the rye spätzle with toasted caraway in the batter. A special shoutout must go to the baking chapter, which nerds out on a primer to baking at high altitude, a unique challenge for a restaurant 5000 feet above sea level. There’s a handy chart on how to avoid collapsing cakes and the like by adjusting baking time, sugar, shortening, and more. If you live in the mountains, that’s reason alone to buy this book.”  — Melanie Hansche, Deputy Editor

Cured: Cooking with Ferments, Pickles, Preserves & More

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“Cured is perhaps the most versatile cookbook I’ve ever used. The new book from Steve McHugh and Paula Forbes is best described as a deck of cards built for curing (and cooking!) anything and everything. The book provides base ingredients, say pickles, as well as a technique for perfect pickling, several types of pickles you could make, and then offers a handful of recipes that utilize this ingredient (you don’t even have to pickle, you can just sub in store bought). However, by teaching us how to perform a technique, how to use an ingredient, and then slowly lifting the training wheels off, this book from McHugh and Forbes grants us a plethora of knowledge in addition to the delicious recipes found within its pages. While this book says it’s looking at food through a lens of preservation, it means this only as a cooking technique — as for its true perspective, well, it holds nothing near and dear. Take the Pickled “Pimento” Cheese as a prime example — and make that recipe right away.” — Daniel Modlin, Commerce Editor

Koreaworld: A Cookbook

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“There’s an unbridled sense of joy about Koreaworld, and not just because the book has a recipe for Cheesy Corndogs, a Grilled Kimchi Wedge Salad, and Taco Bell Bibimbap. As someone who’s loved watching New York City’s Korean food scene explode over the past few years, I can’t wait to make my way through Deuki Hong and Matt Rodbard’s ode to food found in Korea, as well as in Koreatowns around the world. The book also features with thoughtful conversations with chefs like 2021 Food & Wine Best New Chef Angel Barretto and 2020 Food & Wine Best New Chef Eunjo Park. First on my list of recipes to try? Kimchi-Braised Short Rib Papardelle and Gilgegori Toast.” – Oset Babür-Winter, Senior Drinks Editor

The Connaught Bar: Cocktail Recipes and Iconic Creations

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“Since opening in the heart of London’s Mayfair neighborhood in 2008, the Connaught Bar has garnered a host of accolades, including being twice voted as the best bar in the world by World’s 50 Best. Director of mixology Ago Perrone created one of the world’s most inventive drink programs by combining the freshest ingredients with innovative techniques. The book includes 100 cocktail recipes, plus an additional 120 recipes for homemade syrups, infused spirits, and garnishes, celebrating the bar’s delicious tipples and undeniable legacy.” — Sean Flynn, Senior Editorial Director

Cooking in Real Life: Delicious & Doable Recipes for Every Day (A Cookbook)

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“Lidey Hueck writes the kind of recipes that will instantly become classics in your kitchen — they’re delicious yet approachable, familiar but with a twist, comforting but celebration-worthy. Recipes in Cooking in Real Life like saucy Shrimp Alla Vodka and Savory Braised Short Ribs with a port-laden sauce will reignite cooking inspiration. After spending years working with Ina Garten, it’s no surprise that Hueck’s recipes, cooking tips, and hosting know-how are embued with the same approachable wisdom as her iconic mentor.” — Lucy Simon, Assistant Editor

What Did My Ancestors Eat?

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“In Quinn Miller Murphy’s book, What Did My Ancestors Eat? a child explores their multicultural heritage through the familiar foods that come to the family table. Connecting dishes like jambalaya and its predecessor jollof rice, or exploring how bannock relates to the scones the child enjoys for breakfast, the story is told through the child’s eyes. It’s an engaging journey and will be a spark for meaningful conversation about our connection to heritage dishes at every dinner table. Illustrations by Jill Thalman offer vivid images of foods, familial love, ancestry, and connection that brings the story to life.” — Cheryl Slocum, Senior Food Editor

The Authentic Ukrainian Kitchen: Recipes from a Native Chef

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“With one of the country’s most beloved chefs as your guide, let this book introduce you to the comforting, flavorful dishes of Ukraine’s regional cooking. Author Yevhen Klopotenko is a chef and restaurateur devoted to deeply researched recipes that share Ukranian culinary history with the world. Tuck into hearty Holubtsi, braised cabbage stuffed with rice and meat; Deruny, crispy fried potato pancakes; sweet-and-savory stuffed dumplings; and most importantly, learn the true origins of Borshch, the beet soup that tells the story of Ukrainian culinary history.” — Lucy Simon, Assistant Editor

A Quick Drink: The Speed Rack Guide to Winning Cocktails for Any Mood

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“Over the past 12 years, women-only bartending competition Speed Rack has raised more than $1.25 million for breast cancer charities. A portion of the proceeds from this book supports those same charities, but that’s far from the only reason to pick up a copy. Inside, you’ll find more than 100 cocktail recipes from competitors across the years, and the recipes range from simple spritzes to more in-depth drinks.” — Oset Babür-Winter, Senior Drinks Editor

Islas: A Celebration of Tropical Cooking―125 Recipes from the Indian, Atlantic, and Pacific Ocean Islands

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“Von Diaz’s new book looks like it was modeled after my dream vacation. Diaz researched and traveled to islands from the Caribbean to the African and Indian coasts to meet the people who live and cook in these places, calling them “the toughest, scrappiest, most resilient people on this planet.” In her book, she showcases their recipes, shares their stories, and guides the reader through deep dives into ingredients like coconut, rice, and banana leaves that are commonly used in island cooking around the world. Diaz, who was born in Puerto Rico and grew up in the U.S., is unafraid to address how climate change and food scarcity impact the cuisines featured in this book, making it both educational and a culinary delight.” — Chandra Ram, Associate Editorial Director, Food

Vegan Mob: Vegan BBQ and Soul Food

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“There’s been a vegan revolution afoot in the Bay Area for far more than a minute now, and Toriano Gordon’s Vegan Mob — a thrilling, thrumming barbecue and soul food restaurant and truck — is right at the heart of it. In this cookbook, Toriano, and the always-electric food writer Korsha Wilson, have captured the essential energy, drive, wit, and multicultural community driving this mission, while empowering readers to indulge in plant-based versions of their favorite comfort foods like mac ‘n’ cheese (here, a luscious vegan cheddar and pea milk “Smackaroni”), burritos (roti-based with smoked vegan brisket and the aforementioned Smackaroni), and vegan beef lumpia made home-cook-friendly with premade wrappers. It’s not just delicious food underpinned by Gordon’s mission of heart-healthy cuisine; it’s a celebration of the symphony of cultures shaping the Fillmore neighborhood that raised him.” — Kat Kinsman, Executive Features Editor

The Juneteenth Cookbook: Recipes and Activities for Kids and Families to Celebrate

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“In her new book, Alliah Agostini pairs history lessons about Juneteenth with crafts, games, field trips, and other activities to help create family-friendly celebrations of the holiday, which commemorates the end of slavery in the United States. Taffy Alrod’s recipes, including Freedom Fizz, Pulled Chicken Sliders, and Watermelon Snow Cups, are delicious and designed to invite kids into the kitchen to further bring the Juneteenth celebration to life.” — Chandra Ram, Associate Editorial Director, Food

Bourbon Land: A Spirited Love Letter to My Old Kentucky Whiskey, with 50 recipes

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I grew up in Kentucky, where bourbon is a sacred thing, so I was excited when chef Edward Lee told me he was writing this book. When Lee moved to Kentucky several years ago, it kicked his love of bourbon into overdrive. In his new book, the chef and owner of 610 Magnolia and Nami in Louisville and Succotash in Washington, D.C., shares his passion for this most perfect of brown liquors. Lee is the author of an award-winning cookbook and an essay collection and is a funny, smart guide to the world of bourbon, explaining how to read a label and taste bourbon, the details that make this drink so beloved to many, and introducing us to the people who turn bourbon into an art. He also shares recipes for bourbon cocktails and food that only gets better with a splash or two of the good stuff.”  — Chandra Ram, Associate Editorial Director, Food

The SalviSoul Cookbook: Salvadoran Recipes and the Women Who Preserve Them

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“As a trusted member of our F&W Cooks family, I’ve been anxiously awaiting Karla’s ode to Salvadoran cooking for almost a year. If the introduction alone isn’t enough to make you misty-eyed, each recipe draws you into a rich history of Salvadoran culture and Karla’s poetically written headnotes give you a true sense of time and place. It’s a fantastic read for anyone who has ever felt a wave of homesickness and yearns for the comfort food and family bring.” — Andee Gosnell, Associate Food Editor

Thoughtful Cooking: Recipes Rooted in the New South

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“William Stark Dissen, chef and owner of James Beard Semi-finalist restaurant The Market Place in Asheville, NC captures the spirit of cooking with intention in Thoughtful Cooking. With a philosophy that leans into the way food and cooking provide self-care, the cookbook is organized by seasons and includes must-try dishes like Mac and Cheese with Smoked Cheddar Mornay, Spring Peas, and Aged Ham, as well as Yukon Gold Focaccia Flatbread with Cured Salmon, Crème Fraîche, and Pickled Red Onions. Thoughtful tips for the cook such as how to source ingredients and perfect techniques are sprinkled throughout and truly capture the spirit of taking the time to create a delicious dish and enjoy it.” — Cheryl Slocum, Senior Food Editor

The Ikaria Way: 100 Delicious Plant-Based Recipes Inspired by My Homeland, the Greek Island of Longevity

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“In Ikaria Way, celebrity chef and cookbook author  Diane Kochalis highlights the plant-based food traditions and cuisine of her home island, where she runs a cooking school. With gorgeous photos, Kochalis’ recipes bring the flavors, lifestyle, and cooking approaches of Ikaria into vivid view. A robust ingredient glossary delves well into the characteristics and background of key ingredients used throughout the cookbook and chapters cover dishes in a wide range of categories. Recipes for salads, soup, grains, and beans, draw you in — expect to make dishes like Chickpea and Pumpkin Patties, Smoked Eggplant with Tahini and Walnuts, and Garlic Red Lentil Soup. It’s a fun ride to flip through this cookbook and plan the many al fresco lunches and dinners that are going to come out of making these dishes.” — Cheryl Slocum, Senior Food Editor

Hot Sheet: Sweet and Savory Sheet Pan Recipes for Every Day and Celebrations

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“Before you say “Oh great, another sheet pan cookbook,” hear us out. With more than 100 refreshing recipes, authors Olga Massov and Sanaë Lemoine’s Hot Sheet open up bold new dish possibilities while kindly silencing naysayers who wrote off sheet pan cooking as a gimmicky hack. This book has something for everyone, but is especially useful for entertaining aficionados who are tired of believing the singular path to achieving wow-worthy dishes is through expensive cooking equipment. Think you can’t roast a whole duck on a sheet pan? You can with this book. Sheet pan ramen? Tell us more. And, just like the anticipation during the last few moments of your favorite band in concert, Massov and Lemoine play the classics like quesadillas and roast chicken with vegetables. After reading this book, your imagination will run wild the next time you’re staring at your sheet pan and asking yourself what to make.” — Andee Gosnell, Associate Food Editor

Kismet: Bright, Fresh, Vegetable-Loving Recipes

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“I love a restaurant cookbook that isn’t really a restaurant cookbook, and if anyone were to pull off that delicate distinction, it would be 2017 Food & Wine Best New Chefs Sarah Kramer and Sarah Hymanson, who helm Los Angeles’ iconic Kismet and Kismet Rotisserie. The recipes in this book are very much inspired by the spirit of Kismet, but there’s a humility and approachability that makes me excited to get cooking. That ethos is especially apparent in the Marinated Feta (as if a Turkish-American gal like myself needs another reason to buy feta), a simple base recipe that’s jazzed up in the following pages with gorgeous, seasonal toppings like roasted squash, spice-roasted grapefruit, and anchovy-caramelized onions. I’m also planning to make the Pine Nut Schmear and Caraway Cabbage Gratin (maybe with one slathered on top of the other?).” — Oset Babür-Winter, Senior Drinks Editor

Everyday Delicious: 30 Minute(ish) Home-Cooked Meals Made Simple

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“I’ve been a sucker for 1999 Food & Wine Best New Chef Rocco DiSpirito’s innovative flavor vision for the two decades since enjoying a life-changing lunch at his former restaurant Union Pacific. DiSpirito has stepped in and out of restaurant life but has built up an impressive library of cookbooks along the way, and this — his 14th — may be the most soulful and delicious to date. Borne out of a world-class chef’s inevitable restlessness during Covid, DiSpirito found himself reflecting on the dishes that inspired him as a kid growing up in a food-centric New York City Italian family, through the high-end kitchens where he cut his teeth, and marrying those experiences with the practicality of putting a meal on the table at home every night. This flavor-packed volume of recipes like Spaghetti Pomodoro 365, Messy True au Poivre Burgers, and Spicy Salmon Salad (Not TikTok) is a menu and manifesto for any home cook who values pro-level flavor — and having time to kick back on the couch with their loved ones.” — Kat Kinsman, Executive Features Editor

Priya’s Kitchen Adventures: A Cookbook for Kids

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“Call me greedy, but moments after poring through Priya Krishna’s first cookbook Indian-Ish (full disclosure, I got to test a few recipes from it), I started craving a second helping of her work. The two books that defined my childhood palate and bolstered my confidence in the kitchen were Madhur Jaffrey’s An Invitation to Indian Cooking and The Better Homes and Gardens New Cook Book; Krishna’s Kitchen Adventures: A Cookbook for Kids feels like the joyful child of the two. Like Invitation, this bold, brilliantly voice-y volume is a full-throated celebration of experiencing the flavors of a world away from your own (in this case, spanning the cuisines of Greece, France, China, Japan, India, Peru, Mexico, Trinidad and Tobago, among others). It empowers even the youngest cooks to explore ingredients and dishes from these cultures for themselves. But even more than that; Krishna’s inimitable, playful, never-talking-down lens and language will ensure this book becomes part of its readers’ kitchen bookshelves for a lifetime.” — Kat Kinsman, Executive Features Editor

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