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AAPI & diaspora authors
Firepit Feast : Adventurous Recipes for Live-Fire Cooking

Diana Yen

Firepit Feast : Adventurous Recipes for Live-Fire Cooking
Diana Yen
Take outdoor cooking to the next level with this fire pit cooking bible by a live-fire expert.There’s nothing quite like cooking over an open flame. Fire infuses ingredients with its own unique flavors, elevating everything from a hot dog to fresh fruit to a hearty stew with elements of smoke...
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Dirty Kitchen : A Memoir of Food and Family

Jill Damatac

Dirty Kitchen : A Memoir of Food and Family
Jill Damatac
In the style of Crying in H Mart and Minor Feelings, filmmaker Jill Damatac blends memoir, food writing, and colonial history as she cooks her way through recipes from her native-born Philippines and shares stories of her undocumented family in America.Jill Damatac left the United States in 2015 after living there as an...
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Easy Chinese Food Anyone Can Make

Emma Chung

Easy Chinese Food Anyone Can Make
Emma Chung
Make your favorite Chinese dishes at home.Don’t get a takeout, make your own! From hugely popular online recipe creator Emma Chung @iam.chungry comes this must-have cookbook for anyone who loves to eat Chinese food. Brought up in Hong Kong and Shanghai, Emma knows the very best meals to cook and...
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Icy Fruit : How My Grandfather Spread the Joy of Ice Pops Across Taiwan

Charlotte Cheng, Vivian Mineker (Illustrated by)

Icy Fruit : How My Grandfather Spread the Joy of Ice Pops Across Taiwan
Charlotte Cheng, Vivian Mineker (Illustrated by)
This fun and fascinating biography of a Taiwanese ice pop entrepreneur—the author's beloved grandfather—is a terrific read-aloud about inventiveness and the treats of summer.Charlotte Cheng's grandfather always had a bag of coins rustling in his pocket. That bag carried with it "a story of joyful jingles, sultry summers, and fresh...
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Ferment : Simple Recipes from My Multicultural Kitchen

Kenji Morimoto

Ferment : Simple Recipes from My Multicultural Kitchen
Kenji Morimoto
An accessible introduction to the world of fermentation, with inventive, gut-friendly recipes inspired by global food traditions. For far too long, fermentation has been the preserve of the ultra-foodie. But these techniques don’t need to be complicated or require lots of hard-to-source ingredients. Drawing on his multicultural background and passion...
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Chop Fry Watch Learn (paperback) : Fu Pei-mei and the Making of Modern Chinese Food

Michelle T. King

Chop Fry Watch Learn (paperback) : Fu Pei-mei and the Making of Modern Chinese Food
Michelle T. King
Paperback edition. Hardcover edition available here. A spirited new history of Chinese food told through an account of the remarkable life of Fu Pei-mei, the woman who brought Chinese cooking to the world. In 1949, a young Chinese housewife arrived in Taiwan and transformed herself from a novice to a...
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Foreign Fruit : A Personal History of the Orange

Katie Goh

Foreign Fruit : A Personal History of the Orange
Katie Goh
“A sharp-sweet memoir of change, identity and hybridity. I loved it.”—Katherine May, author of WinteringPer person, oranges are the most consumed fruit in the world. Across the world, no matter how remote or cold or incongruous a climate is, oranges will be there.What stories could I unravel from the orange's long...
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Signed
Linger : Salads, Sweets, and Stories to Savor

Hetty Lui McKinnon

Linger : Salads, Sweets, and Stories to Savor
Hetty Lui McKinnon
SIGNED COPIES AVAILABLE! The James Beard award-winning author of Tenderheart returns to her roots with a year of seasonal salad recipes that emphasize community, family and the importance of finding time and space to linger.Hetty Lui McKinnon’s culinary career began with salads. Specifically, a charred broccoli salad. She began making salads...
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Sama Sama : Comfort Food from My Mixed Malaysian Kitchen

Julie Lin

Sama Sama : Comfort Food from My Mixed Malaysian Kitchen
Julie Lin
More than a cookbook, Sama Sama celebrates all parts of Julie’s mixed Malaysian heritage through 90 recipes that are "authentically in-between."In Malay, sama sama (“same same”) is a way of saying “you’re welcome” to reinforce the idea of togetherness and equality in this everyday exchange. From successful restaurateur and TV presenter Julie Lin, Sama Sama celebrates...
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Craveable : All I Want to Eat

Seema Pankhania

Craveable : All I Want to Eat
Seema Pankhania
Satisfy every craving--salty or sweet, comforting or spicy--with over 80 mouthwatering, flavor-packed recipes from the social media superstar behind Seema Gets Baked on TikTok.Our cravings can vary dramatically from moment to moment—whether comforting and indulgent, fresh and vibrant, salty and flavor-packed—and we all have times when only one flavor will...
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Picking Tea with Baba

Xu Bin, Yu Yin (Illustrated by), Shan Chen (Translated by)

Picking Tea with Baba
Xu Bin, Yu Yin (Illustrated by), Shan Chen (Translated by)
Working in a Chinese tea garden is hard work, but it's rewarding when it’s done with family!This day-in-the-life picture book for 5-9-year-olds engages the senses as it centers around family and working together while celebrating Chinese culture.A young boy and his brother travel with their parents up the mountainside to...
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Japan : A Culinary Travel Diary

Clémence Leleu, Anna Shoji

Japan : A Culinary Travel Diary
Clémence Leleu, Anna Shoji
This gastronomic journey through Japan blends cultural touchpoints and authentic recipes to chronicle the myriad flavors, ingredients, and traditions that make up the archipelago nation’s fascinating food culture.Discover the culinary life of Japan by travelling through Tokyo, Kansai, Kyushu, Hokkaido, and Okinawa—Japan’s emblematic geographic regions which each possess a unique...
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What We Call Masala : A cook's practical guide to the poetry of Indian spices

Sarina Kamini Ganju

What We Call Masala : A cook's practical guide to the poetry of Indian spices
Sarina Kamini Ganju
Through more than 70 spices and fats, and 80 recipes, What We Call Masala shows readers that masala is spice but it's also so much more. It offers lessons in both culinary mechanics and magic to any level of cook — from can't-boil-water to cordon bleu. Sarina's mission is to construct and...
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K-Quick : Korean Food in 30 Minutes or Less

Judy Joo

K-Quick : Korean Food in 30 Minutes or Less
Judy Joo
The long-awaited K-Quick, from bestselling author and chef Judy Joo, brings all the comfort, joy, and delicious flavours of Korea directly to your kitchen. Easy, quick and accessible, this essential guide is perfect for anyone looking to cook Korean cuisine. Chef, restaurateur, writer, and connoisseur of Korean fried chicken, Judy Joo...
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Minh and the Magic Grains of Rice

Ðo Hà, Lê Quynh, Bac Tran (Translated by)

Minh and the Magic Grains of Rice
Ðo Hà, Lê Quynh, Bac Tran (Translated by)
Read the world to change the world! In this artful picture book, picky eater Minh goes on a fantastical journey through the mythology and agriculture of rice. Originally published in Vietnam by the nonprofit Room to Read, it has been beautifully revised for this global edition. “I will not eat rice!” is Minh’s...
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Umai : Recipes From a Japanese Home Kitchen

Millie Tsukagoshi Lagares

Umai : Recipes From a Japanese Home Kitchen
Millie Tsukagoshi Lagares
Umai is an introduction to the comfort and serenity of Japan; it is an exploration and celebration of a culture deeply rooted in food. With over 80 delicious dishes that evoke the country’s rich heritage, Umai covers easy lunches, family favorites and classics designed for sharing, as well as simple and sweet desserts. Woven...
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Microseasons : A Slow-Living Guide to the Year Following the Traditional Japanese Calendar

Tiffany Francis-Baker, Tamae Mizukami (Illustrated by)

Microseasons : A Slow-Living Guide to the Year Following the Traditional Japanese Calendar
Tiffany Francis-Baker, Tamae Mizukami (Illustrated by)
Inspired by the traditional Japanese calendar, these 72 microseasons help redirect our attention to the natural world. Learn to observe when the white dew shimmers on the grass or the thunder rumbles far away, and to appreciate when springs once frozen flow once more or sparrows begin building their nests....
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The Food of Bharat : A Chef's Journey through India's Rich Culinary History

Helly Raichura

The Food of Bharat : A Chef's Journey through India's Rich Culinary History
Helly Raichura
A cookbook like no other, The Food of Bharat is a deep dive into India’s culinary history, exploring how Indian cuisine has evolved from the earliest times to the modern day. Chef Helly Raichura, founder of popular Melbourne restaurant Enter Via Laundry, illuminates historical insights with delicious recipes from across regional India.From...
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