May is AAPI Month!
Celebrate Asian American and Pacific Islander Heritage Month throughout the entire year with the following, librarian-favorite cookbooks. The titles listed below are but a smattering among the plethora of fantastic cookbooks that celebrate the many cultures and countries that makeup the depth and breadth that is the AAPI community.
Indian(-ish): Recipes and Antics from a Modern American Family by Priya Krishna
Priya Krishna is a food journalist and if you frequent The New York Times cooking section, you very well may have seen some of her recipes. Typically with healthy and simple ingredients, her recipes enable even the most novice of home cooks to participate in the glory that is Indian cooking. Some of the recipes do contain a few extra steps, though remain accessible. There's also a glossary in the back of the attributes of various Indian spices, with substitution options. My personal favorites from the book are Anvita's Dump Cake and the variety of dips and spreads.
That Noodle Life: Soulful, Savory, Spicy and Slurpy by Mike Le and Stephanie Le
So slurpy. So noodle-y. If you are a fan of #thatnoodlelife, this book is for you. The foundation is its Asian flavors and techniques, sometimes interwoven with Italian flavors, enhanced by a variety of Asian accoutrements. The photos are gorgeous and the recipes often contain short ingredient lists and easy to follow instructions. After continually checking this book out from the library, I ended up purchasing it (from my local bookstore, naturally).
The Korean Vegan Cookbook by Joanne Lee Molinaro
The Korean Vegan was an instant New York Times bestseller, and it is worth the hype. The photos are incredibly gorgeous and the recipes so delectable. The recipes contained will satisfy the vegan and non-vegan alike, and even hardcore self-proclaimed meat eaters would be hard pressed to admit that anything was missing from their meal. The cookbook is also interwoven with stories from the author's life, which makes it just a gem of a cookbook. The publisher hits the nail on the head in their summary, "The Korean Vegan Cookbook is a rich portrait of the immigrant experience with life lessons that are universal. It celebrates how deeply food and the ones we love shape our identity."
Asian-American: Proudly Inauthentic Recipes from the Philippines to Brooklyn by Dale Talde
Born in Chicago to Filipino parents, chef Dale Talde has created what I'd call a "super fun" cookbook. The recipes are just, cool. The photos are drool-worthy, featuring such evocative photos of fresh herbs, chili and soy infused dipping sauces, vegetables and proteins dipped in all things gooey and sticky - it's really just a feast for the senses before you even begin to heat your pan. The recipes are fairly meat heavy, but there is a great vegetable chapter and the dessert chapter is to die for. One of my favorites from the book is the Potato Chip and Pretzel Squares with Caramel-Chocolate Ganache. If you are a vegetarian or vegan, I was able to make a good amount of the recipes using meatless-meat substitutes.
Mad Love: Big Flavors Made to Share, from South Asia to the West Indies by Devan Rajkumar
Let's just say it. Masala Mac 'N' Cheese with Butternut Squash. Guyanese-Style Chicken Chow Mein. Desi Cauliflower Nachos. Allspice Brownies with Vanilla Glaze. How can you not? Chef Dev was born in Toronto into a Guyanese household and his recipes combine his Caribbean family heritage and his South Asian ancestry. At the beginning of each recipe, Chef Dev details story about food and family, inviting you into the warm and sumptuous world of his youth.
Di An: The Salty, Sour, Sweet and Spicy Flavors of Vietnamese Cooking with TwayDaBae by Tue Nguyen
The publisher sums it up gorgeously: "Tue honors food and culture in everything she does, and Di An exemplifies that with its authentic salty, sour, sweet, and spicy recipes, many of which have been simplified for modern cooks. You’ll still find the bold flavors of lemongrass, garlic, shallots, chili peppers, and of course, fish sauce, but presented in a way that even beginner home cooks will be able to cook and enjoy at home." The highlight of this cookbook are the fresh herbs and sauces; the variety of textures, cooked and fresh. One personal stunner, the Bun Cha (Pork and Vermicelli Bowl), swapped out with vegan pork. Chef's kiss indeed!
Umma: A Korean Mom's Kitchen Wisdom and 100 Family Recipes by Sarah Ahn and Nam Soon Ahn
This is the perfect weekend cookbook when you have some family or friends by your side; pick out ingredients, and spend the weekend savoring the contents, recipes and the knowledge that this tiny tome contains. It beautifully details the ins and outs of Korean cooking, highlighting both contemporary and traditional dishes, while detailing conversations that are funny and heartfelt between mother and daughter. Some personal favorites include the Kimchi Grilled Cheese, the Spicy Braised Tofu and the Kimchi Cold Noodles. This book was also recipe-tested by America's Test Kitchen, another little cherry, or should I say, beautifully sprinkled green onion, to top it off.
Lands of the Curry Leaf: A Vegetarian Food Journey from Sri Lanka to Nepal by Peter Kuruvita
Variety is truly the spice of life in this cookbook - both from a variety and spice standpoint. "Peter explores a goldmine of plant-based flavors in recipes for street foods; pulses and legumes; salads; dairy-based dishes; curries, stir-fries and stews; rice; soups; chutneys; and sauces. They are supported by detailed glossaries of ingredients, as well as advice on setting up a subcontinental pantry, tempering and blending spices, and adapting authentic regional cooking methods for the home kitchen." (Provided from the publisher.)