THE SHORT VERSION
The quick picks
OUR LENS
How we chose
We valued teaching, recipe range, and a specific authorial point of view over a vague promise to cover all of Asia.
These picks are editorial recommendations based on publicly available information and official sources. We have not independently tested every item. Check the linked source for current features, availability, and pricing.
THE DETAILS
Our three picks
The Wok — J. Kenji López-Alt
A substantial guide to wok cooking that explains heat, ingredients, and process for cooks who enjoy learning why a method works.
Korean American — Eric Kim
Recipes and family stories give the food a distinctive voice and an approachable route into Korean American cooking.
Made in India — Meera Sodha
A home-cooking focus makes it inviting for someone who wants to make Indian food a regular part of dinner.
ONE LAST THING
Before you choose
Choose the book that matches the cuisine you will cook this month, then build its small core pantry.