virtuoso communities 8 Inspiring Travel-Centric Cookbooks

8 Inspiring Travel-Centric Cookbooks

Choose where you want to travel from your kitchen today. 
Choose where you want to travel from your kitchen today. 
Photo by Getty Images
It’s time to add new recipes to your home cooking.

When it comes to discovering new destinations – even from your home kitchen – few senses are as powerful as taste and smell. Local cuisine bridges geography with regional heritage and history, while the comfort of a favorite dish from abroad can transport travelers to far-away destinations. Here, eight travel-inspired cookbooks whose stories and recipes do just that – and will have you craving more.
 
Food writer Meredith Erickson traversed Europe’s Alps by car, foot, and funicular for the inspired dishes in Alpine Cooking: Recipes and Stories from Europe’s Grand Mountaintops, her cookbook and love letter to the region. You needn’t be a winter-sports enthusiast to recreate her après-worthy bites such as grape-and-walnut pizokel (a Swiss pasta) and wiener schnitzel. $27.

Make the real thing: traditional wiener schnitzel is paired with potatoes and parsley.
Make the real thing: traditional wiener schnitzel is paired with potatoes and parsley.
Photo by Getty Images
Travel journalist Caroline Eden’s lyrical cookbook Black Sea: Dispatches and Recipes, Through Darkness and Light traces her journeys through Ukraine, Romania, Bulgaria, and Turkey. Interwoven anecdotes for recipes such as baked sesame halva and Bulgarian zelnik pie – “We sat on the ground and ate, the crispy filo showering down crumbs … watching as girlish pleasure spread across the faces of the ladies of Malko Tarnovo,” – bring local cultures to life. $23.

Chef Eric Werner and restaurateur Mya Henry left their New York City jobs to open Hartwood, a casual and wildly popular eatery in the coastal jungle of Tulum. Hartwood: Bright, Wild Flavors from the Edge of the Yucatán shares the duo’s delicious, easy-to-execute recipes, from agave pork belly with grilled pineapple to costillas (pork ribs), Hartwood’s signature plate. $37.
  
When it comes to variety, Tokyo's food scene has it in spades. Chef Tim Anderson’s picks for Tokyo Stories: A Japanese Cookbook range from ramen and onigiri (rice balls) to savory okonomiyaki pancakes and other dishes spanning Japan’s fanciest restaurants, favorite hole-in-the-wall haunts, and now, your kitchen. $24.
Wrap each <em>onigiri</em> in a strip of nori (dried seaweed). 
Wrap each onigiri in a strip of nori (dried seaweed). 
Photo by Getty Images
As head of the lauded Husk restaurants in Charleston and Nashville, Sean Brock has become an unofficial culinary ambassador for the South. His latest cookbook, South: Essential Recipes and New Explorations, showcases staples of the region, from shrimp and grits to sweet potato pie – sometimes with a modern twist. $21.
   
In Asma’s Indian Kitchen: Home-Cooked Food Brought to You by Darjeeling Express, feasting is a recurrent theme: Dishes such as saffron chicken korma and zucchini sabzi stir-fry are best enjoyed shared. Asma Khan – founder of London's award-winning Darjeeling Express restaurant – enriches passed-down recipes with stories of her ancestors. $21.
Prepare to share with the whole table. 
Prepare to share with the whole table. 
Photo by Getty Images
Spain's Basque region celebrates local ingredients and a low-fuss style of cooking that shows them off. San Sebastian-based chef and writer Marti Buckley’s Basque Country: A Culinary Journey Through a Food Lover’s Paradise shares the origin stories of beloved traditional meals, a glossary of dialect slang, and, of course, recipes. (Start with the pan-fried trout stuffed with salty Serrano ham). $20.
 
Chefs Yotam Ottolenghi and Sami Tamimi brought Middle Eastern and Mediterranean flavors and traditions to life in the veggie-forward hit, Ottolenghi. Influences from their native Israel, as well as California, North Africa, and other destinations, gained devoted followers cooking up roasted eggplant with saffron yogurt galore. This September, a new cookbook becomes available: In Ottolenghi Flavor, in which the plant-based chef and co-writer Ixta Belfrage explore the subtle science of taste. $35.  

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