Sarah Tansley

Nguyen’s delicious efforts to bring her unique cuisine and personal style to print will be a hit with fans and newbies alike.

Multiple-award-winning author Toni Tipton-Martin is a culinary journalist, a community activist, and the editor in chief of Cook’s Country magazine. She is the author of the forthcoming Juke Joints, Jazz Clubs, and Juice: A Cocktail Recipe Book; Cocktails from Two Centuries of African American Cookbooks, as well as The Jemima Code and Jubilee. She is a founding member of the Southern Foodways Alliance and Foodways Texas. 

The pleasures of reading and eating combine in cookbooks focused on baked goods, vegetables, and getting better, and faster, in the kitchen.

The restaurant cookbook is a classic subgenre. This menu of titles is designed to highlight recent restaurant cookbooks that include a true sense of place and impressive recipes. The books evoke memories of restaurant visits past with their beautiful photography, and also share their locale, as they center the communities that influenced them. Steeped in the inspiration that chef-authors used to open their restaurants and create signature recipes, these books will motivate readers to recreate wonderful meals in their home kitchens.

Andrea Pons is a Seattle-based production manager and food stylist. She has worked for restaurants and companies including Le Creuset and Starbucks. Born in Guanajuato, Mexico, and raised in the United States, Pons creates recipes that encourage readers to share a meal around the dinner table and that raise awareness about immigration. Sarah Tansley, chair of ALA's award committee which selects the best cookbooks of the year, asks Pons about making food and what is missing from cookbooks.