AMMU: INDIAN HOME COOKING TO NOURISH YOUR SOUL
Named after a term for mother, Asma Khan’s book pairs lush recipes—saag baadam, chicken pakoras, chutney—with memories of monsoons in Kolkata, family celebrations, and homesick cooking in England. (Interlink)
MY AMERICA: RECIPES FROM A YOUNG BLACK CHEF
Shrimp étouffée, dirty rice, garlic aioli: Braiding culinary influences from a childhood in the Bronx, Nigeria, and Baton Rouge—along with his classical French training at the Culinary Institute of America—chef Kwame Onwuachi presents a delectable lineup. (Knopf)
ZABAR’S: A FAMILY STORY, WITH RECIPES
Lori Zabar’s grandparents, Louis and Lilly Zabar, fled an area of czarist Russia, now Ukraine, and established a deli on NYC’s Upper West Side. Each of the family history’s 10 chapters closes with a recipe: gefilte fish, blintzes with blueberries, the store’s…