Is your usual rotation of dinners starting to feel a little too familiar? The easiest way to shake things up is to look beyond what you usually reach for. Exploring a new cuisine can introduce you to different ingredients, techniques and flavour combinations – and a good cookbook makes this effortless.
From the bold, aromatic dishes of Somalia and Thailand to much-loved Chinese classics or the comforting simplicity of Scandinavian cooking, we’ve chosen 11 brilliant cookbooks that offer a window into kitchens around the world and are worthy additions to your shelf. Whether you’re looking to learn new skills, try new flavours or simply find fresh inspiration for midweek meals, each of these cookbooks brings something new to the table – and might just lead you to your next favourite dish.
For more of our favourite cookbooks, check out our all our cookbook reviews, including round ups of the best baking books and best vegetarian cookbooks.
Indian 101 by Karan Gokani
For Indian cooking
Master Indian cooking at home without spending hours in the kitchen. Karan is the co-founder of hit Sri Lankan and South Indian London restaurant Hoppers, and in this book, he’s on a mission to make Indian food more accessible. He’s achieved just that with his collection of regional dishes, including street food, mouthwatering curries (his chicken makhani is a must-try) and veggie staples like dhal and pav bhaji.
There’s a helpful map at the beginning, highlighting the regional differences in cooking style across the country – from butter chicken and black daal in the North to biryanis and banana leaf fish in the South. Have a go at making a chaat complete with homemade chutneys, upgrade your standard cheese toastie to a Bombay sandwich, with chutney, onion and tomato and discover a world of dishes to make the most of your spice cupboard .
Check out our full guide to the best Indian cookbooks to buy for more inspiration.
Available from:
Amazon (£21)
Waterstones (£28)
The Scandinavian Year by Brontë Aurell
For Scandinavian cooking
If you’re a fan of cinnamon buns and Ikea’s Swedish meatballs, it’s time to try making your own. Brontë Aurell is owner of Swedish café ScandiKitchen in London, where she recreates childhood food memories for fellow Swedish expats. Brontë says, “I’ve spent decades writing down recipes on paper napkins in my café for second- and third-generation Scandinavians, helping them search for long-lost tastes and recipes and evoking remote childhood memories. This book is part traditional, part evolved, and most definitely a collection of recipes that I’ve built on and moved with in my life as a Scandinavian emigrant.”
Swedish food focuses on what’s local, seasonal and able to be foraged. It’s wholesome and simple – what natives call “husmanskost” (farmer’s fare). The book is divided into months and, inside, you’ll find plenty of simple, classic dishes, including Swedish rosti with salmon, Danish meatloaf, rye bread, midsummer soup and, of course, cinnamon buns. I made the meatballs, or köttbullar. Served with a mound of buttery mash, creamy sauce and a dash of sweet-sharp lingonberry sauce or jam, they are up there with the ultimate in comfort food. Try it – I promise you won’t be disappointed.
Available from:
Amazon (£19.85)
Waterstones (£25)
The Red Sea Cookbook by Madeeha Qureshi
For Saudi Arabian cooking
Madeeha Qureshi grew up with an ever-changing food landscape in Saudi Arabia – from the Gulf War, when food was rationed, to an influx of American food post-war, then modernisation. After arriving in the UK from Saudi in 2007, she kept memories of her homeland alive by cooking for friends, and later featured on MasterChef 2021 when she made it to the final five. With The Red Sea Cookbook, she hopes to inspire more people to try Saudi food. As she puts it, “I want you to give these recipes a go and say, ‘What was that? Why haven’t I had this before?”
In the book, you’ll find small plates and street food – whipped feta dip, tandoori chicken tenders – mains like spiced lamb and creamy Saudi risotto, seafood, breads and fruity, fragrant bakes.
Available from:
Amazon (£27.99)
Waterstones (£32)
Soomaliya by Ifrah F Ahmed
For Somalian cooking
The Civil War has deeply impacted every aspect of Somali life over the last 35 years, including its food culture. Somali traditions have long been preserved through oral storytelling rather than written records, and with very few Somali cookbooks in existence, many of their rich food traditions and family recipes were lost as millions were forced to flee. Author Ifrah’s family sought refuge in the US, but her mother, keen to keep their culture alive, taught her how to make traditional dishes, which paved her way into the culinary world.
Little is known about Somali food outside of Africa, and unlike other neighbouring countries like Ethiopia, it hasn’t yet entered the food mainstream. With Soomaaliya, Ifrah hopes to change that by showing how diverse Somali food is; you’ll find pilafs, stews, baasto (pasta) dishes (a delicious blend of Italian and East African cuisine after Italian colonial rule), and cardamom-spiced bakes.
Available from:
Amazon (£27.99)
Waterstones (£28)
Istanbul by Özlem Warren
For Turkish cooking
Connecting Asia and Europe, Istanbul’s cuisine is a brilliantly diverse blend of East and West, with influences from the Med, Asia and the Middle East. Among others, Syrian, Greek, Armenian and Kurdish migrants have also helped shape its street food scene, introducing dishes such as fatteh (a layered pitta and yogurt dish), grilled octopus, tzatziki and dolma (stuffed vine leaves). Turkish food writer Özlem says, “For me, what makes Istanbul unique is the rich variety of food the city offers, and the fact that it’s often a blend of various traditions.”
Kebabs are the most popular part of Turkish cuisine, but in her book, Özlem proves there’s much more to it, from menemen (Turkish scrambled eggs), koftes and pilafs, to baklava and chocolate mosaic cake. All the recipes are easy to make for busy home cooks, and there are shortcut ideas to save time, including cheat’s mantı.
Available from:
Amazon (£27.99)
Waterstones (£28)
French Classics by Matthew Ryle
For French cooking
Bring a quaint French brasserie feel to your home table. This celebration of classic French cooking is recommended by our editor, Keith, also a cheese and steak-enthusiast.
That’s thanks in part to recipes like the tartiflette (made with reblochon and white wine, then baked to perfection) and steak au poivre, which includes advice for getting the perfect flavourful crust on the meat. As a head of two popular brasseries in London, Matthew Ryle fully understands the art of French cooking, while simplifying more technical recipes so they’re achievable for home cooks.
Available from:
Amazon (£20.61)
Waterstones (£26)
Lanna by Chariya Khattiyot
For Thai cooking
Formerly a master coffee roaster, Chariya Khattiyot won MasterChef 2023. Lanna is Chariya’s first book and it’s packed with bold, exciting dishes from Northern Thailand – there are spicy stir-fries and soups, comforting curries and street food, and plenty of dishes that are more familiar in the UK, like pad Thai, massaman curry and a vivid Thai green chicken curry. Chariya provides alternatives for any harder-to-find ingredients such as swapping fresh galangal for ginger, which makes all the recipes achievable for the home cook.
I made her grilled beef meatballs (with a unique step of blending in ice) and the finished dish was everything that good Thai food should be – sweet, salty, sour, spicy and addictive.
Available from:
Amazon (£18.15)
Waterstones (£22)
Balli Balli by Da-Hae West
For Korean cooking
South Korean culture has exploded in popularity in the West in the last decade (so much so, the term ‘Korean wave’, or ‘hallyu’ in Korean, was coined) with everything from K-pop to Korean films and TV shows getting a turn in the spotlight. Food has been no exception. Korean restaurants are opening around the country and staples like gochujang and kimchi are now readily available.
The rise in ‘K-food’ has also paved the way for more Korean food writers and cookbooks. If you think Korean food is complicated or needs lots of ingredients, this is a great book to ease you in. As well as meat, fish, veg, rice, noodles and soups, there’s kimchi, pickles and sides (known as banchan) and a playful lunchbox and street food chapter, with summery makes like seaweed rolls and kimchi hot dogs. Author Da-Hae West says, “You could think of Balli Balli as a simplified Korean cookbook, or a Korean cookbook with a twist – recipes that use Korean flavours in a way that’s easy, with minimal prep and a few shortcuts thrown in.”
Available from:
Amazon (£17.24)
Waterstones (£22)
Chop Chop by Ozoz Sokoh
For Nigerian cooking
Nigerian food is packed with flavour and warming spices, and often centres around soups and stews with ‘swallows’ (soft doughy starches), or grilled meat and seafood. If you haven’t cooked it before, this book is a great place to start. You’ll find recipes from the six regions of Nigeria – such as Abacha Ncha (a sweet, crunchy cassava salad) from the South East, pepper soup from the South West and garau garau (a sweet, spicy rice and beans dish) from the North West.
Some ingredients are unfamiliar, but don’t let that put you off. As Ozoz says, “I know some of it may be new to you – the recipe names, ingredient compositions and serving combinations, but I hope I can court your patience and inspire you to travel by place, to taste Nigeria with curiosity, at home.”
Available from:
Amazon (£24.93)
Waterstones (£30)
Caribe by Keshia Sakarah
For Caribbean cooking
Chef and food writer Keshia Sakarah describes herself as a Caribbean woman, born and raised in Britain. She was 11 by the time she visited the Caribbean. Since then, Keshia has helped bring Caribbean food to the UK, with a pop-up in London restaurants called Caribe (Spanish for Caribbean) which proved so popular it grew into a container restaurant at London’s Pop Brixton, which culminated in Caribe the cookbook, the first of its kind to explore Caribbean food culture of the entire region, from Barbados to Jamaica.
In it, you’ll find soups, stews, salads, curries, chutneys, bakes and drinks, including classics like jerk chicken, curry goat and saltfish fritters. I made polvorones/polvorón – Puerto Rican/Cuban shortbread biscuits. They are so easy to make, and most of us have probably made thumbprint cookies before, so you’ll be familiar with the method. They’re also ideal for making with children. I liked them so much, I made a second batch a few days later.
Available from:
Amazon (£23.53)
Waterstones (£30)
Hong Kong Kitchen by Jeremy Pang
For Hong Kong cooking
Hong Kong is a foodie paradise. There’s everything you want and more, including the subject of British-born Chinese chef Jeremy Pang’s book – Hong Kong diners. These unpretentious spots where East-meets-West serve Chinese comfort food classics like bao buns, noodle soups and sharing dish staples such as roast duck and char siu (barbecue pork). Jeremy, whose parents grew up in Hong Kong, says, “The long reign of casual, café-style and roadside eating provides comfort, happiness and even stability to those nestled in this ever-modernising Jetsonlike city. In my view, Hong Kong diner food should be considered some of the world’s best cuisine.”
Inside the book, you’ll find street snacks, barbecue meats, dumplings and bao, noodles and sharing food. I turned straight to the street snacks chapter, and as pork is so popular in Hong Kong, decided to try the pork chop crusty roll. The end result was delicious, perfectly spiced, tender meat that worked so well with the crusty roll, crunchy lettuce and tomato.
Available from:
Amazon (£13)
Waterstones (£25)
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