{"id":209271,"date":"2025-10-13T07:10:35","date_gmt":"2025-10-13T07:10:35","guid":{"rendered":"https:\/\/www.newsbeep.com\/ca\/209271\/"},"modified":"2025-10-13T07:10:35","modified_gmt":"2025-10-13T07:10:35","slug":"the-best-cookbooks-of-fall-2025","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/ca\/209271\/","title":{"rendered":"The Best Cookbooks of Fall 2025"},"content":{"rendered":"

This fall there\u2019s a roster of new cookbooks catching our team\u2019s attention. They\u2019re telling us about pantry ingredients we absolutely need, transporting us to new places without ever having to step on a plane, and giving no shortage of outright delicious recipes. We have been composing meal-worthy salads from Linger<\/a>, simmering rag\u00f9 from Six Seasons of Pasta<\/a>, and baking chunky-chewy cookies from Mokonuts<\/a>. Read on for our standout titles of the season and don\u2019t forget to add one or two to your cart.<\/p>\n

Believe it or not, one of the best eats in Paris is a good ol\u2019 American-style cookie. Mokonuts<\/a>, a beloved caf\u00e9 and bakery serving up a Lebanese-and-Japanese-inflected menu, is always a must-stop when I find myself in the City of Love. Chef-owners (and inspiring real-life couple) Omar Koreitem and Moko Hirayama dip into their respective heritages to dream up inventive dishes, but one of their most popular offerings is the cookies. Chubby and chewy, they host everything from traditional chocolate to tahini, miso, rye, and sesame seeds. While it is hard work to pin down a favorite, the Chocochunk Cookies are iconic and have a cult following of their own. When I saw that Koeitem and Hirayama were kind enough to include the recipe for these in the Mokonuts<\/a> cookbook, I knew it would be the first thing I made. The recipe gives precise instructions like once baked, \u201ctap each cookie in the middle\u201d\u2014a technique the two found from David Lebovitz\u2019s blog. The tapping essentially slows down the cooking in the center of the cookie, offering a chewy, soft bite. Balanced and loaded with rich chocolate flavor, these instantly transported me back to their charming eatery in the 11th arrondissement. \u2014Hana Asbrink, deputy food editor<\/p>\n

\"\"<\/a>\"TheRye, Cranberry, and Dark Chocolate Cookies<\/a>Get This Recipe<\/a><\/p>\n

There are few cookbooks I reference as often as Six Seasons: A New Way With Vegetables<\/a> by chef Joshua McFadden. Filled with simple yet skillful approaches to everyday seasonal, vegetable-forward cooking, it\u2019s no wonder it\u2019s been considered one of the most influential cookbooks of the last decade. With his third book, Six Seasons of Pasta<\/a>, McFadden brings welcome inspiration to an ingredient in just about everyone\u2019s cupboard: dried pasta. Similar to his debut book, this one is structured by season, bringing to the fore his strongest skill as a recipe developer: his ability to transform vegetables. Though McFadden\u2019s cooking will always be rooted in seasonality, the real value in the book is his ability to turn a sauce into a method. Rag\u00f9 is no longer reserved for red meat; it\u2019s a general technique of slow-cooking the condiment. (Think Chicken Rag\u00f9 Bianco and Charred Vegetable Rag\u00f9<\/a>.) Pesto can go beyond basil and pine nuts; it can also be made with tangy sun-dried tomatoes and almonds. From classic to innovative takes, this book gives you the fundamentals to intuitively build pasta at home. \u2014June Kim, head of digital video<\/p>\n

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Six Seasons of Pasta: A New Way with Everyone\u2019s Favorite Food<\/p>\n

\"Charred\"SpaghettiSpaghetti With\u00a0Cabbage, Pancetta, and Calabrian Chile<\/a>Get This Recipe<\/a><\/p>\n

I fell in love with chef Arnold Myint\u2019s cooking in 2023 when he contributed three bright, flavor-packed salad recipes<\/a> to Epicurious. Hoping for more inspiration via vibrant Thai food, I was thrilled to cook through his debut cookbook, Family Thai<\/a>. The book is filled with dishes that celebrate Myint\u2019s Thai-Burmese heritage, fused with the Southern culinary traditions of Nashville, where he\u2019s based. Many of them, like Mom\u2019s Eggplant Curry, are attributed to his mother, a prolific cook herself. His mother, with his father, opened International Market & Restaurant<\/a>, which operated for 40 years, and then officially reopened in 2022 under the watch of Myint and his sister. Just like the restaurant, this cookbook tenderly celebrates Myint\u2019s family legacy. The book starts with the basics, featuring a section on essential Thai pantry ingredients, then eases you into how to make building block components like Sticky Rice and Fresh Rice Noodles, and it eventually transitions into recipes that give you much to dream about. There are zingy salads (think spicy grilled shrimp lettuce wraps), saucy stir-fries like Bacon Pad Krapao, and aromatic-packed curries. A standout was the bold and briny Green Curry Mussels<\/a>\u2014it comes together in just a few minutes but tastes like you\u2019ve been building flavor over the stove for hours. Next up for me? The Corn and Tapioca Pudding is calling. \u2014Kate Kassin, editorial operations manager<\/p>\n

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Family Thai: Bringing the Flavors of Thailand Home<\/p>\n

\"The\"ThePad Kee Mao (Drunken Spaghetti)<\/a>Get This Recipe<\/a><\/p>\n

When I heard the vegetable whisperer Hetty Lui McKinnon was coming out with another vegetarian cookbook, this time focused on salads (and sweets), I got my hands on it as fast as I could. Sifting through the pages of Linger<\/a>, I quickly learned that this was not just a cookbook, but a wondrous collection of McKinnon\u2019s heartfelt essays and composed menus, as well as playlists curated by none other than her daughter, Scout. The inspiration for this book came from a past career, when McKinnon prepared salads and delivered them by pedal (biking, that is) in Sydney, a project under the name of Arthur Street Kitchen. The simple exchange of salad was a way for McKinnon to develop a kinship with her community. \u201cSalads unleashed me. In a bowl (or box) of salad, I found a new beginning, renewed purpose, a sense of belonging, connection with others and self-acceptance. Salads gave me the confidence to roam and explore, but unexpectedly, it also brought me back home,\u201d she shares. The recipes that follow encourage that intimate connection, as well as draw inspiration from McKinnon\u2019s Chinese Australian background. I cooked her Mapo Tofu Salad<\/a>, where tender cabbage meets pillowy-centered tofu (with a shatteringly crisp exterior), all coated in a tingly, almost fruity dubanjiang and Sichuan peppercorn dressing. Next, I plan to make her whole roasted cauliflower, buried under a monstrous mountain of dill. McKinnon\u2019s opinions are tenacious and specific, offering nuggets of wisdom like, \u201csalads don\u2019t always have leaves; \u201cthink of fruit as a vegetable;\u201d and \u201canything can be a salad.\u201d I, for one, couldn\u2019t agree more. \u2014Nina Moskowitz, associate editor, cooking<\/p>\n

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Linger: Salads, Sweets and Stories to Savor<\/p>\n

\"Mapo\"KungKung Pao Cabbage With Tofu<\/a>Get This Recipe<\/a>\"BlackBlack Sesame Tofu \u201cBasque\u201d Cheesecake<\/a>Get This Recipe<\/a><\/p>\n

As a parent of school-age children, my first thought when I picked up Alice Waters\u2019s A School Lunch Revolution<\/a> was, \u201cOh, good! New ideas to try out on my kids for the school year.\u201d But within two pages, I realized this was not a book of fun first grader-approved time-saving meal prep hacks. It was a cri de coeur. Nominally, this is a book of recipes, but Waters (the chef and founder of Chez Panisse, the Berkeley, California, restaurant often credited with bringing farm-to-table cuisine into the mainstream) seems to have created a blueprint for the ways in which we should feed our kids organic foods, both at home and at school. She writes about her Edible Schoolyard Project that began in Berkeley (and has since extended to public schools around the country), which provides students with education in gardening, cooking, and other hands-on experiences while supplying food directly to their school to prepare. Every recipe in the book was designed specifically to fall within the guidelines for the USDA\u2019s school lunch reimbursement program (when Waters wrote this, the 2023\u20132024 reimbursable rate was $4.25 per person for lunch and $2.28 per person for breakfast). Further, most of the recipes seem simple enough that in the right cafeteria setting, they could be scaled up to feed a school\u2019s lunch rush. But while they\u2019re simple, they also take time. The Chicken Congee only has five ingredients, but it cooks for two hours. It\u2019s a similar story with her hearty chili (a big hit with my six-year-old who\u2014mysteriously\u2014has gotten into soups and stews over the summer). Waters\u2019s world of whole foods is one we can create if we take the time. \u2014Noah Kaufman, senior commerce editor<\/p>\n

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A School Lunch Revolution: A Cookbook<\/p>\n

The latest cookbook from culinary historian and anthropologist Michael W. Twitty, Recipes from the American South<\/a>, is an ambitious, sweeping survey of America\u2019s most diverse and complex regional foodways. Twitty\u2019s thoroughly researched compendium takes us deep into Southern food\u2019s roots in Native American, African, and European cuisines. He shows how a range of cultures, from Salvadoran to Kurdish Muslim to Filipino, have made their mark on Southern foodways over hundreds of years. The classics we know and love today are all here: Pickled Watermelon Rinds, Seared Red Snapper, Cathead Biscuits. But the real appeal of this book is in going beyond the familiar. If you\u2019re anything less than a scholar of Southern food, there will be myriad histories, flavors, and dishes to discover in these pages. Think Sorghum-Brined Chicken in Cabbage Leaves, Peanut and Oyster Soup, and North Carolina Peach Sonker With Dip (that\u2019s a more moist cobbler with a milky topping, by the way). I made the Macaroni Pie, which called for 12 different ground spices, resulting in a complex dish blending West African with medieval European flavors, quite different from versions I\u2019ve made in the past. Each and every recipe is a lesson, as much about cooking technique as it is about culinary history. \u2014Maria Paz Mendez Hodes, director of creative development<\/p>\n

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Recipes From the American South<\/p>\n

\"Grape\"Mississippi<\/p>\n

I\u2019m the type of person who uses a recipe as a guide. Once I\u2019ve made something a couple of times, I know where I can add substitutions and deviate from the outline. Breaking the Rules<\/a> by Top Chef alum Joe Sasto embraces this philosophy to the max. In his book, he\u2019s consistently looking for ways to \u201cbreak the rules,\u201d to employ an added technique to a recipe, or swap in an ingredient to \u201cchef it up.\u201d There\u2019s sound advice scattered throughout: Use a combo of black garlic and garlic confit in your Caesar salad dressing for a fermented umami zing, or finish your pasta with homemade corn stock to add some sweetness. I made Rosemary and Blackberry Focaccia With Whipped Mortadella, a multistep recipe that is by all means worth the effort. I would have never thought to put mortadella in a blender, but the result is a spreadable, savory delight. A highlight for me, however, was the Pasta Alla Mezcal<\/a>. A take on the very popular vodka variety, Sasto swaps in a different spirit, which adds a deeply smoky flavor. I\u2019ll be using mezcal to make this dish from here on out. \u2014Urmila Ramakrishnan, associate director of social media<\/p>\n

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Breaking the Rules: A Fresh Take on Italian Classics<\/p>\n

\"Mezcal\"LambLamb Chops With Agrodolce Glaze, Walnuts, and Feta<\/a>Get This Recipe<\/a><\/p>\n

My longtime source of baking inspiration (and mental hand-holding when I attempt a new, ambitious confection) is renowned baker Dorie Greenspan. Hers are the cookbooks I flip through to understand how a tricky technique really works, or to glean creativity for the many cookie swaps that fill my calendar each holiday season. Greenspan\u2019s recipes always, always work, and her flavor combinations feel both comfortingly familiar and enticingly innovative all at once. When I began to page through her newest book, Dorie\u2019s Anytime Cakes<\/a>, I immediately flagged the recipe she labeled \u201cinviting to the extreme\u201d (for other interested parties, it\u2019s the Pears, Nuts and Rye, Oh My \u201ccoffee cake-ish\u201d cake). All of the recipes in this book are for \u201canytime cakes,\u201d Greenspan\u2019s name for the kind of simple bakes you eat right out of the pan, slice off chunk by chunk for an afternoon treat, or just have on the counter, waiting for the person who needs a bite of something sweet. The aforementioned pear coffee cake features an earthy combo of rye, spelt, and hazelnut flours that bake up dense and nutty\u2014not gummy or grainy. Its warm and juicy pears, with a floral, honeyed taste of their own, stand up to the cake\u2019s crumb while simultaneously melting into it just at their soft edges. Splashes of Armagnac, vanilla and almond extracts, plus a sprinkling of freshly ground nutmeg, round out the mild tartness from the pears. Drizzles of honey, a dusting of powdered sugar, and a sweetened cream-and-yogurt topping are the literal icing on the cake. \u2014Kelsey Jane Youngman, senior service editor<\/p>\n

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As a self-proclaimed mayo skeptic, only former Bon App\u00e9tit staffers Jessie YuChen and Elyse Inamine could rope me into cooking through their love letter to the best version out there: Kewpie<\/a> mayonnaise. For the Love of Kewpie<\/a> touches on how the creamy condiment made its way into all of our hearts, while offering up inventive iterations on so many of the classic dishes we know and love. Think spaghetti and Kewpie meatballs, Fluffy Japanese Pancakes<\/a>, and tangy Caesar Salad. I was instantly drawn to YuChen and Inamine\u2019s take on Honey-Walnut Shrimp. It has everything you\u2019d want in a bite: crispy fried shrimp doused in a velvety Kewpie sauce sweetened with condensed milk. The shrimp sit on a bed of blanched broccoli, with homemade candied nuts and a scattering of sesame seeds. \u2014In\u00e9s Anguiano, associate test kitchen manager<\/p>\n

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For the Love of Kewpie: A Cookbook and Celebration<\/p>\n

\"OvenFried\"Fluffy\"TheCrispy Tofu With Scallion-Ginger Sauce<\/a>Get This Recipe<\/a><\/p>\n

You\u2019ve seen her on TV and you\u2019ve bought her makeup. Now Kim Chi wants to feed you. In her debut cookbook, Kim Chi Eats the World<\/a>, the drag superstar and artist, shows off her cooking chops, proving that food, much like drag, \u201cis a bold, unapologetic, and dazzling form of self-expression.\u201d The book is a culinary passport filled with 75 of Kim Chi\u2019s personal recipes inspired by her travels around the world. Forget complicated techniques; this is about clever, efficient fun. I\u2019m talking about weeknight hacks like her genius Rice Cooker Paella (a hands-off trick I\u2019ve sung from the rooftops on numerous occasions), and fascinating discoveries like a Swiss Roasted Flour Soup, a five-ingredient dish made with toasted flour, butter, beef broth, red wine, and Gruy\u00e8re. Early on, Kim Chi keeps it real, stating, \u201cThese are not authentic recipes! They are my take on dishes I love.\u201d Who wants to be trapped by \u201cauthenticity\u201d when you can explore the delicious mess of cultural exchange? Subtly (for a drag-influenced cookbook, at least), this book celebrates food without borders and the intersection of immigrant cuisine in non-US locales, like Chinese-Peruvian Lomo Saltado, and Italian-Japanese Pasta Napolitan. Even South Korean corndogs, largely influenced by US hot dog culture, make an appearance. Featuring bright, highly saturated photography by Andrea D\u2019Agosto, Tyna Hoang\u2019s food styling, and Ruth Kim\u2019s prop styling, plus plenty of high camp portraits of Kim Chi herself, this cookbook reimagines global cuisine through the prism of drag\u2014it\u2019s stylish, showstopping, and so fun to consume. \u2014Joseph Hernandez, associate director of drinks & lifestyle<\/p>\n

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Kim Chi Eats the World: 75 Recipes Fit for a (Drag) Queen \u2013 A Cookbook<\/p>\n

\"MooMoo Ping (Thai Grilled Pork Skewers)<\/a>Get This Recipe<\/a><\/p>\n

Ana\u00efs Ca Dao van Manen\u2019s Vietnam<\/a> is a detailed tome of cultural and culinary knowledge that showcases the vast range of Vietnamese cuisine, shining a light on lesser-known regional dishes. Chef and consultant Ca Dao van Manen provides historical context for the cookbook\u2019s many recipes, and even meal combinations for different occasions, so readers understand how certain dishes may fit together. Recipes often feature specialty ingredients\u2014golden ants or periwinkle sea snails\u2014captured in lush, soft-patina photography; the presentation of these rarely seen ingredients as visual treats in and of themselves feels considered. Ca Dao van Manen also prudently provides substitutions, ensuring home cooks can capture the intended flavors with more commonly found ingredients while remaining faithful to each dish\u2019s origin. From my own cooking, the Stir-Fried Corn With Spring Onion Oil made a great savory side to a friend\u2019s halibut ceviche, and the Cendol Sweet Soup With Red Beans, while somewhat challenging (tapioca starch can be finicky), offered a refreshing, textural payoff. Inspired by my visits to Ha\u2019s Snack Bar<\/a>\u2014one of Bon App\u00e9tit\u2019s Best New Restaurants<\/a>\u2014which serves snails in tamarind butter, I made Ca Dao van Manen\u2019s tamarind roasted cockles and plopped in a knob of butter at the end for a velvety finish. \u2014Ingu Chen, art director<\/p>\n

\"\"<\/a>\"StirFriedStir-Fried Ph\u1edf Noodles With Beef<\/a>Get This Recipe<\/a><\/p>\n

In the PBS docuseries Hope in the Water<\/a>, executive produced by Andrew Zimmern, the celebrity chef offers an educational sermon on the state of thoughtfully sourced seafood. The Blue Food Cookbook<\/a>, cowritten by Zimmern and educator-chef Barton Seaver, echoes the series\u2019 lessons with words and recipes, marketing itself as a \u201csustainable seafood bible.\u201d And with nearly 400 pages of tips, guides, stories, and recipes, it lives up to the name. Blue food<\/a> is a term that describes foods like fish, seafood, and seaweed that we harvest from oceans, rivers, and lakes. The book dives into sourcing and storing blue food with food supply and aquatic ecosystems in mind. It includes a guide to families of fish, shellfish, and seaweed and explores pantry pairings from seafood spices to wine pairings. There\u2019s a section on seafood-specific equipment and cooking techniques before reaching the thick section of recipes from the two top chefs. \u201cButter-basting scallops is about as sexy as seafood cooking gets,\u201d Zimmern writes in the headnote for Butter-Basted Scallops With Apple Cider Brown Butter. Intrigued by the cozy autumnal flavors, I made the dish: The scallops were pan-seared with an herbaceous, mustardy cider sauce spooned over top. Minimalist yet sophisticated, the recipe treated the seafood with the kind of thoughtfulness and reverence that could only come from Seaver and Zimmern\u2019s continued commitment to the blue foods conversation. \u2014Arietta Hallock, editorial intern<\/p>\n

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The Blue Food Cookbook: Delicious Seafood Recipes for a Sustainable Future<\/p>\n

\"GiganteGigante Beans With Seaweed Salmoriglio<\/a>Get This Recipe<\/a><\/p>\n

The recipes in Bon App\u00e9tit alumna Alison Roman\u2019s latest cookbook, Something From Nothing<\/a>, are luxuriously simple and incredibly chic. They call upon high-quality pantry staples to turn out truly flavorful meals with little fanfare. Each and every dish would fit equally into a weeknight dinner rotation or party hosting menu. Roman quite successfully makes the case\u2014both tacitly through her recipes and very literally in her resonant foreword\u2014that good produce, a few tins of anchovies<\/a>, and a can of beans can turn out some of the most nourishing pastas, meaty mains, soups, and more. She writes: \u201cWhat the recipes here lack in bells and whistles, they make up for in soul and unimpeachable deliciousness.\u201d I made Crispy Fish With Dill & Fried Capers, which embodies the book\u2019s driving principles. It was incredibly bright, forgiving, and uncomplicated, calling for white fish coated in panko (laced with finely chopped dill), pan-fried until golden, and draped over a bed of garlicky yogurt\u2014a cooling counterpoint to the fried fish. The finishing (and absolutely nonnegotiable) garnish saw capers and thin garlic slices browned in oil, then showered over top. Come soup season, I\u2019m eyeing Roman\u2019s Golden Mushroom Soup With Orzo & a Pat of Butter<\/a>. \u2014Li Goldstein, associate newsletter editor<\/p>\n

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Something From Nothing: A Cookbook<\/p>\n

\"GoldenGolden Mushroom Soup With Orzo & a Pat of Butter<\/a>Get This Recipe<\/a><\/p>\n

MasterChef Australia winner Nat Thaipun wrote her debut cookbook, Thai<\/a>, with the intention to preserve the kinds of Thai family recipes you won\u2019t typically find on take-out menus. She couples these heartfelt dishes with practical tips, like how to repurpose leftover meat bones into a chicken stock for tom yum soup or how to get extra smoky noodles (don\u2019t stir and let them take on char). Rifling through the pages, I discovered gems I\u2019d never heard of before, like Nam Sod, a zingy, gingery pork salad that gets tucked into lettuce leaves. There were also creative twists on dishes I was already familiar with, like juicy Watermelon Larb sprinkled with ground toasted rice and fresh mint. After an exhausting day in the office testing juicers<\/a>, I made Pad Kee Mao (Drunken Noodles) from the book, and the recipe was exactly what I needed: saucy, chewy, and, most important, easy to follow. In under 20 minutes, I was transported to Thailand, enjoying fiery flavors without having to leave my kitchen table. \u2014Olivia Tarantino, senior commerce editor<\/p>\n

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THAI: Anywhere and Everywhere<\/p>\n

\"SouthernSouthern Thai Fried Chicken (Gai Tod Hat Yai)<\/a>Get This Recipe<\/a>\"EatingThai Curry Puff (Ga-ree Puff)<\/a>Get This Recipe<\/a>More fall books we\u2019re excited to cook from:The Art of Gluten-Free Bread<\/a> by Aran Goyoaga: Three-time James Beard Award finalist Aran Goyoaga has brought us a book dedicated to gluten-free bakes\u2014think baguettes, bagels, and flaky croissants. Goyoaga shares a clear path for success with a range of recipes that make use of alternate flours and smart techniques.Pastry Temple<\/a> by Christina Wood: Owner and head pastry chef of Seattle\u2019s Temple Pastries<\/a> Christina Wood is demystifying the intimidating world of pastry by sharing the fundamentals for brioche, puff pastry, and croissants and 30-plus truly exceptional sweet and savory recipes.Lebanese Baking<\/a> by Maureen Abood: In chef Maureen Abood\u2019s cookbook, she shares a collection of Lebanese bakes, from traditional versions to new innovations like Baklawa Cheesecake and Muhammara Manakeesh.Three Cheers<\/a> by Kaitlyn Stewart: In bartending champion Kaitlyn Stewart\u2019s debut book, Stewart shares three versions of 55 impressive cocktails (including a classic, a riff, and a zero-proof version) for every occasion.Dobre Dobre<\/a> by Laurel Kratochvila: James Beard Award finalist Laurel Kratochvila guides you through Polish baking tradition, old and new, Jewish and diasporic, with recipes like Horseradish, Beet, and Summer Greens Bialys and Rose and Almond Jewel Rugelach.Homemade Ramen<\/a> by Sho Spaeth: In recipe developer Sho Spaeth\u2019s debut cookbook, Spaeth gives readers a guide to making phenomenal ramen at home. This includes step-by-step photographs for making soup bases, chewy noodles, and plenty of toppings.Milk Street Shorts<\/a> by Christopher Kimball: From the James Beard Award\u2013winning team at Milk Street<\/a>, Christopher Kimball shares casual, improvisational, and short recipes to add to your kitchen repertoire with dishes like Five-Ingredient Pork and Kimchi Stew and Clementine Blender Cake.Measure With Your Heart<\/a> by Hannah Taylor: Social media creator Hannah Taylor, behind the infamous account LilyLouTay<\/a>, has created a cookbook focusing on from-scratch Southern cooking, featuring recipes like Finger Lickin\u2019 Fried Chicken and Aunt Teisha\u2019s Cowboy Caviar.The King Cookbook<\/a> by Annie Shi, Clare de Boer, and Jess Shadbolt: Clare de Boer, Jess Shadbolt, and Annie Shi, owners of NYC\u2019s beloved King restaurant<\/a>, are publishing 120 of their elegant, seasonal recipes. From fried ribbons of chickpea batter to flourless chocolate cake, fans of King and those new to the authors are sure to enjoy cooking.A Kitchen in Italy<\/a> by Mimi Thorisson: Writer Mimi Thorisson published her first cookbook, A Kitchen in France<\/a>, which shared recipes from the French countryside. Now, she\u2019s found a home in Italy and has created a second cookbook featuring Italian dishes that celebrate the seasons.Around the World in 80 Meatballs<\/a> by Bunny Banyai: In writer Bunny Banyai\u2019s debut cookbook, Banyai celebrates meatballs from across the globe. With diverse recipes (like Bulgarian Chirpanski) coupled with rich history and traditions, this book is both comprehensive and joyful.