Books

Gougères (French Cheese Puffs) and French Country Cooking

Gyoza Nabe (Japanese Dumpling Hot Pot) and Donabe

Peanut Butter Daifuku Mochi and Baklava to Tarte Tatin

Eastern-Style Focaccia and Persiana

Yellow Couscous and Near & Far

Fattoush and Rose Water & Orange Blossoms

Horchata and Richard Sandoval’s New Latin Flavors

Crisp Toasted Bagels with Fromage Blanc and The Broad Fork

Shrikhand (Indian Yogurt Pudding) and Yogurt Cookbook

Homemade Tortilla Chips with Charred-Chile Salsa and A Modern Way to Eat