Written by Jia Ying Chia |
Cookbooks are one of those weird covetable items that bring me as much joy as a vacation — some are purely for the entertainment factor and collectability of the publications, some are worthy companions in your journey to be a better cook or chef. This collection omits obvious classics like Julia Child’s ‘Mastering the Art of French Cooking’ or Yuzuru Tachibana’s ‘The Book of Sushi’, and focuses on books that have come out in the last few decades.
THE KOREAN VEGAN
by Joanne Lee Molinaro
Molinaro is best known for the incredibly masterful storytelling and cooking combo done via her social media platforms as ‘The Korean Vegan’. She share stories and opinions on everything and anything — her parent’s experience emigrating from North to South Korea on her own personal life and philosophies, for example — with much candor and compassion. All the while teaching us that Korean food is more than gochujang, kimchi or ramyun, and is easy to veganise with amazing results.
SALT, FAT, ACID, HEAT : MASTERING THE ELEMENTS OF GOOD COOKING
by Samin Nosrat
Samin Nosrat’s debut in 2017 cookbook is an award-winning 480 -page dive into the major components that she says will “determine how good your food will taste”. The book is as charming and bright as Nosrat herself — complete with wonderful hand drawn illustrations and written instructions that speak to her commensurate ability to teach and entertain readers simultaneously. The book has since been adapted into a Netflix show, after its’ success in print.
NO MUSS, NO FUSS : THE HASSLE-FREE OATS RECIPE COOKBOOK
by Phoebe Chok
Filled with personal stories and an easy-going approach, this book about the humble grain will open your eyes on the ways to have this healthy dish, that are delicious and good for your gut. With great personal storytelling from her perspective as a working woman that is always on-the-go, the cookbokk also has Melissa Webb, a Certified Nutritionist and Wellness Coach from the UK, on board. These personalised recipes have the addition of nutrient facts listed so you really know what you’re putting in your body!
FISH BUTCHERY
by Josh Niland
In his sequel to The Whole Fish Cookbook, the James Beard award-winning author Josh Niland exploring zero waste cooking. Fish Butchery teacher you just that — how to take apart the whole thing and what you can do with it, in rich detail and instruction. Perhaps not such new information to Asian reader, who happily schulp down fish may and heads for their rich collagen, but there are definitely things to learn from this book.
TAMU : A GUEST AT THE BORNEAN TABLE
by Bryan Koh
Perhaps the most in-depth insight into the culinary landscape of Borneo. Tamu is a book rich in history , recipes and vivid storytelling. Koh spent four years traveling across the island to meet various communities resulting in a massive tome of information and anecdotes that reflect their vital ties to the wild of Borneo. Written as a travelogue with food firmly at its core, it is perhaps the greatest modern lens to be shed on the beauty of Borneo’s culture as a connected whole. Impressively, Koh executed the content and visuals for the book on his own, as he has with his previous publications.
