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BOOKS

Our beloved books

Our memories of flavors and aromas are developed since we are kids, and our curiosity is expanded with experimenting, traveling and learning with books. This list is a comprehensive database of our most memorable books, ranging from cooking, food science, history, travel, DIY, brewing, and chef memoirs. We hope you find it useful and as an opportunity to learn something new or as a way to improve your favorite recipes.

Cooking

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Heritage
Sean Brock
is the chef behind the game-changing restaurants Husk and McCrady’s, and his first book offers all of his inspired recipes. With a drive to preserve the heritage foods of the South, Brock cooks dishes that are ingredient-driven and reinterpret the flavors of his youth in Appalachia and his adopted hometown of Charleston.

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Ad Hoc at Home (The Thomas Keller Library)
In Ad Hoc at Home—a cookbook inspired by the menu of his casual restaurant Ad Hoc in Yountville—he showcases more than 200 recipes for family-style meals. This is Thomas Keller at his most playful, serving up such truck-stop classics as Potato Hash with Bacon and Melted Onions and grilled-cheese sandwiches, and heartier fare including beef Stroganoff and roasted spring leg of lamb.

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Manresa: An Edible Reflection
The long-awaited cookbook by one of the San Francisco Bay Area’s star chefs, David Kinch, who has revolutionized restaurant culture with his take on the farm-to-table ethic and focus on the terroir of the Northern California coast. 

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Momofuku
With 200,000+ copies in print, this New York Times bestseller shares the story and the recipes behind the chef and cuisine that changed the modern-day culinary landscape. 

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Ivan Ramen: Love, Obsession, and Recipes from Tokyo’s Most Unlikely Noodle Joint
The end-all-be-all guide to ramen featuring more than 40 recipes from Ivan Orkin, the iconoclastic New York-born owner of Tokyo’s top ramen shop.

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Classico e Moderno: Essential Italian Cooking
Having won or been nominated for just about every known prestigious culinary award, Michael White is hailed by food critics as the next great hero of Italian gastronomy. His reach extends around the globe with a clutch of acclaimed fine dining restaurants, including Marea, Ai Fiori, Osteria Morini, and pizzeria Nicoletta.

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The Slanted Door: Modern Vietnamese Food
Award-winning chef and restaurateur Charles Phan opened The Slanted Door in San Francisco in 1995, inspired by the food of his native Vietnam. Since then, The Slanted Door has grown into a world-class dining destination, and its accessible, modern take on classic Vietnamese dishes is beloved by diners, chefs, and critics alike.

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Tokyo Cult Recipes
Enjoy the best Japanese food at home with more than 100 dishes from the gastronomic megacity, including favorites such as miso, sushi, rice, and sweets.

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Under Pressure: Cooking Sous Vide (The Thomas Keller Library)
Sous vide is the culinary innovation that has everyone in the food world talking. In this revolutionary new cookbook, Thomas Keller, America’s most respected chef, explains why this foolproof technique, which involves cooking at precise temperatures below simmering, yields results that other culinary methods cannot.

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Mission Street Food: Recipes and Ideas from an Improbable Restaurant
Mission Street Food is a restaurant. But it’s also a charitable organization, a taco truck, a burger stand, and a clubhouse for inventive cooks tucked inside an unassuming Chinese take-out place. In all its various incarnations, it upends traditional restaurant conventions, in search of moral and culinary satisfaction.

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Peru: The Cookbook
The definitive Peruvian cookbook, featuring 500 traditional home cooking recipes from the country’s most acclaimed and popular chef, Gastón Acurio. One of the world’s most innovative and flavorful cuisines, Peruvian food has been consistently heralded by chefs and media around the world as the “next big thing.” Peruvian restaurants are opening across the United States, with 20 in San Francisco alone, including Limon and La Mar.

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The Lee Bros. Charleston Kitchen
Let James Beard Award-winning authors and hometown heroes Matt Lee and Ted Lee be your culinary ambassadors to Charleston, South Carolina, one of America’s most storied and buzzed-about food destinations.

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Jerusalem: A Cookbook
This stunning cookbook offers 120 recipes from their unique cross-cultural perspective, from inventive vegetable dishes to sweet, rich desserts. With five bustling restaurants in London and two stellar cookbooks, Ottolenghi is one of the most respected chefs in the world; in Jerusalem, he and Tamimi have collaborated to produce their most personal cookbook yet.

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Istanbul: Recipes from the Heart of Turkey
From simple meze dishes to fragrant Ottoman-era stews, Istanbul is full of over 90 mouth-watering recipes, from breakfast to dinner, side dishes to dessert. Start your day with Spiced Scrambled Eggs or Fresh Fig Jam and Yoghurt, and for dinner try Roasted Eggplants Stuffed with Spiced Lamb, crunchy Fennel Salad with Radishes and Sumac, or Chicken with Apricots and Almonds – these authentic dishes will transport you to the kitchens of Istanbul.

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Edible Selby (The Selby)
Photographer Todd Selby is back, this time focusing his lens on the kitchens, gardens, homes, and restaurants of more than 40 of the most creative and dynamic figures working in the culinary world today. He takes us behind the scenes with Noma chef René Redzepi in Copenhagen; to Tokyo to have a slice with pizza maker Susumu Kakinuma, and up a hilltop to dine at an inn without an innkeeper in Valdobbiadene.

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The Kindfold Table
Kinfolk magazine—launched to great acclaim and instant buzz in 2011—is a quarterly journal about understated, unfussy entertaining. The journal has captured the imagination of readers nationwide, with content and an aesthetic that reflects a desire to go back to simpler times; to take a break from our busy lives; to build a community around a shared sensibility; and to foster the endless and energizing magic that results from sharing a meal with good friends. Now there’s The Kinfolk Table, a cookbook from the creators of the magazine, with profiles of 45 tastemakers who are cooking and entertaining in a way that is beautiful, uncomplicated, and inexpensive. Each of these home cooks—artisans, bloggers, chefs, writers, bakers, crafters—has provided one to three of the recipes they most love to share with others, whether they be simple breakfasts for two, one-pot dinners for six, or a perfectly composed sandwich for a solo picnic.

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Food DIY: How to Make Your Own Everything: Sausages to Smoked Salmon, Sourdough to Sloe Gin, Bacon to Buns
The perfect guide to everything from salt beef to gravadlax, through jerkey, pickles and sloe gin’ Shortlist ‘If you fantasise over the perfect pork pie with a proper jelly layer and cut into each deli-bought version only to be disappointed, here is the answer’ Independent ‘If you like Cooked, and even if you didn’t, check out Tim Hayward’s new book, which promises to be a DIY classic’ Michael Pollan ‘As ‘Urban Food DIY-er’ Tim Hayward proves with his new book, making your own everything is much easier than you might think and a whole lot of fun . . . excellent inspiration for anyone who cherishes the art of producing good food’ Psychologies Tim Hayward is a food writer and broadcaster.

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The Palestinian Table
In her debut cookbook, Reem Kassis weaves a tapestry of local customs, context, personal anecdotes, and traditions of Palestinian life and cooking. Ranging from simple breakfasts to celebratory dishes fit for a feast, recipes are accompanied by specially commissioned photographs, bringing these vibrant dishes to life. This striking book takes readers on a gastronomic journey across Palestine, showcasing the rich culinary history of the area.

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Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
Echoing Samin’s own journey from culinary novice to the award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes—and dozens of variations—to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs.

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The Plantpower Way: Whole Food Plant-Based Recipes and Guidance for The Whole Family
Created by renowned vegan ultra-distance athlete and high-profile wellness advocate Rich Roll and his chef wife Julie Piatt, The Plantpower Way shares the joy and vibrant health they and their whole family have experienced living a plant-based lifestyle. Bursting with inspiration, practical guidance, and beautiful four-color photography, The Plantpower Way has more than 120 delicious, easy-to-prepare whole food recipes, including hearty breakfasts, lunches, and dinners, plus healthful and delicious smoothies and juices, and decadent desserts.

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Six Seasons: A New Way with Vegetables
Joshua McFadden, chef, and owner of renowned trattoria Ava Gene’s in Portland, Oregon, is a vegetable whisperer. After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives.

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The Homemade Vegan Pantry: The Art of Making Your Own Staple
A guide to creating vegan versions of pantry staples, from dairy and meat substitutes such as vegan yogurt, mayo, bacon, and cheese, to dressings, sauces, cookies, and more. 

Kitchen crafters know the pleasure of making their own staples and specialty foods, whether it’s cultured sour cream or a stellar soup stock. It’s a fresher, healthier, more natural approach to eating and living. Now vegans who are sick of buying over-processed, over-packaged products can finally join the homemade revolution.

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Plenty
A vegetarian cookbook from the author of Jerusalem: A Cookbook; and other Ottolenghi cookbooks: A must-have collection of 120 vegetarian recipes from Yotam Ottolenghi featuring exciting flavors and fresh combinations that will become mainstays for readers and eaters looking for a brilliant take on vegetables.

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Lucky Peach Presents 101 Easy Asian Recipes
Beholden to bold flavors and not strict authenticity, the editors of Lucky Peach present a compendium of 101 easy, Asian recipes that hit the sweet spot between crave-worthy and stupid simple and are destined to become favorites. Your friends and lovers will marvel as you show off your culinary worldliness, whipping up meals with fish-sauce-splattered panache and all the soy-soaked, ginger-scallion goodness you could ever want—all for dinner tonight. You’ll never have a reason to order take-out again.

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Ceviche: Peruvian Kitchen: Authentic Recipes
The first major Peruvian cookbook published for a US audience, featuring 100 recipes from the owner of London’s critically acclaimed restaurant Ceviche created by Martin Morales.

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PokPok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand
A guide to bold, authentic Thai cooking from Andy Ricker, the chef, and owner of the wildly popular and widely lauded Pok Pok restaurants.

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Asian-American: Proudly Inauthentic Recipes from the Philippines to Brooklyn
The eagerly awaited cookbook from Dale Talde, Top Chef  favorite, and owner of the acclaimed Brooklyn restaurant Talde

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The French Laundry Cookbook (The Thomas Keller Library)
2014 marks the twentieth anniversary of the acclaimed French Laundry restaurant in the Napa Valley—“the most exciting place to eat in the United States” (The New York Times). The most transformative cookbook of the century celebrates this milestone by showcasing the genius of chef/proprietor Thomas Keller himself.

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Latin Evolution
The flavors and cooking styles of Spain and Latin America have become increasingly popular with American diners and foodies. In this debut collection of recipes, chef Jose Garces explores the future direction of these cuisines through the use of new ingredients and techniques; for example, the classic Mexican dish Turkey Mole featuring sesame-seed praline and shavings of Valrhona chocolate.

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The Food of Vietnam
A beautifully packaged cookbook and highly personal culinary and cultural journey through the diverse regions of Vietnam. Join Luke Nguyen on a culinary and cultural journey through the country of his heritage to discover the people and recipes that have endeared Vietnam to the millions of travelers who visit each year.

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Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond
A collection of more than 100 recipes that introduces Japanese comfort food to American home cooks, exploring new ingredients, techniques, and the surprising origins of popular dishes like gyoza and tempura. 

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The Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches
A cookbook devoted to the beloved Vietnamese sandwich, featuring 50 recipes ranging from classic fillings to innovative modern combinations. Andrea Nguyen’s simple, delicious recipes for flavor-packed fillings, punchy homemade condiments, and crunchy, colorful pickled vegetables bring the very best of Vietnamese street food to your kitchen.

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Smoke & Pickles
Chef Edward Lee’s story and his food could only happen in America. Raised in Brooklyn by a family of Korean immigrants, he eventually settled down in his adopted hometown of Louisville, Kentucky, where he owns the acclaimed restaurant 610 Magnolia.

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Bar Tartine: Techniques & Recipes
Here’s a cookbook destined to be talked-about this season, rich in techniques and recipes epitomizing the way we cook and eat now. Bar Tartine—co-founded by Tartine Bakery’s Chad Robertson and Elisabeth Prueitt—is obsessed over by locals and visitors, critics and chefs. It is a restaurant that defies categorization, but not a description: Everything is made in-house and layered into extraordinarily flavorful food. Helmed by Nick Balla and Cortney Burns, it draws on time-honored processes (such as fermentation, curing, pickling), and a core that runs through the cuisines of Central Europe, Japan, and Scandinavia to deliver a range of dishes from soups to salads, to shared plates and sweets. With more than 150 photographs, this highly anticipated cookbook is a true original.

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Ottolenghi: The Cookbook
Available for the first time in an American edition, this debut cookbook, from bestselling authors Yotam Ottolenghi and Sami Tamimi of Plenty and Jerusalem, features 140 recipes culled from the popular Ottolenghi restaurants and inspired by the diverse culinary traditions of the Mediterranean.

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Le Pigeon: Cooking at the Dirty Bird
This debut cookbook from James Beard Rising Star Chef Gabriel Rucker features a serious yet playful collection of 150 recipes from his phenomenally popular Portland restaurant.

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Coi: Stories and Recipes
Daniel Patterson is the head chef/owner of Coi in San Francisco, one of America’s most celebrated restaurants. Patterson mixes modern culinary techniques with local ingredients to create imaginative dishes that speak of place, memory, and emotion. His approach has earned him five James Beard nominations and winner of the James Beard Award’s “Best Chef of the West” 2014, two Michelin stars, and a worldwide reputation for pioneering a new kind of Californian cuisine.

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The Essential New York Times Cookbook: Classic Recipes for a New Century
Winner of the 2011 James Beard Foundation Award in General Cooking: All the best recipes from 150 years of distinguished food journalism-a volume to take its place in America’s kitchens alongside Mastering the Art of French Cooking and How to Cook Everything.

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The Gourmet Cookbook: More than 1000 recipes
For the past six decades, Gourmet magazine has shaped the tastes of America, publishing the best work of the foremost names in the world of food. To create this landmark cookbook, editor in chief and celebrated authority Ruth Reichl and her staff sifted through more than 50,000 recipes. Many were developed exclusively for Gourmet’s test kitchens. Others came from renowned food writers and chefs and from the magazine’s far-flung readers. Then the editors embarked on an extraordinary series of cook-offs to find the most unforgettable dishes, testing and retesting each one to ensure impeccable results.

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Land of Fish and Rice: Recipes from the Culinary Heart of China
In Land of Fish and Rice, Fuchsia Dunlop draws on years of study and exploration to present the recipes, techniques, and ingredients of the Jiangnan kitchen. You will be inspired to try classic dishes such as Beggar’s Chicken and sumptuous Dongpo Pork, as well as fresh, simple recipes such as Clear-Steamed Sea Bass and Fresh Soybeans with Pickled Greens. Evocatively written and featuring stunning recipe photography, this is an important new work celebrating one of China’s most fascinating culinary regions.

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Andina: The Heart of Peruvian Food:
Recipes and Stories from the Andes
Following up on the success of Ceviche, Andina reveals for the first time ever the unique dishes of the Andes region of Peru, an area where quinoa, maca, and naturally healthy eating reign supreme. Featuring over 120 recipes, chapters cover breakfasts, snacks, superfood salads and healthy desserts, power shakes and protein-packed main courses.

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Japan: The Cookbook
Japan: The Cookbook has more than 400 sumptuous recipes by acclaimed food writer Nancy Singleton Hachisu. The iconic and regional traditions of Japan are organized by course and contain insightful notes alongside the recipes. The dishes – soups, noodles, rice, pickles, one-pots, sweets, and vegetables – are simple and elegant.

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Peppers of the Americas: The Remarkable Capsicums That Forever Changed Flavor
From piquillos and shishitos to padróns and poblanos, the popularity of culinary peppers (and pepper-based condiments, such as Sriracha and the Korean condiment gochujang) continue to grow as more consumers try new varieties and discover the known health benefits of Capsicum, the genus to which all peppers belong. This stunning visual reference to peppers now seen on menus, in markets, and beyond, showcases nearly 200 varieties (with physical description, tasting notes, uses for cooks, and beautiful botanical portraits for each). Following the cook’s gallery of varieties, more than 40 on-trend Latin recipes for spice blends, salsas, sauces, salads, vegetables, soups, and main dishes highlight the big flavors and taste-enhancing capabilities of peppers.

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My Pantry: Homemade Ingredients That Make Simple Meals Your Own
In her most intimate and compelling cookbook yet, Alice invites readers to step not into the kitchen at Chez Panisse, but into her own, sharing how she shops, stores, and prepares the pantry staples and preserves that form the core of her daily meals.  Ranging from essentials like homemade chicken stock, red wine vinegar, and tomato sauce to the unique artisanal provisions that embody Alice’s unadorned yet delightful cooking style, she shows how she injects even simple meals with nuanced flavor and seasonal touches year-round.  From fresh cheeses to quick pickles to sweets and spirits, these often-used ingredients are, as she explains, the key to kitchen spontaneity when combined with simple grains, vegetables, and other staple items.  With charming pen-and-ink illustrations by her daughter, Fanny and Alice’s warm, inviting tone, the latest book from our most influential proponent of simple, organic cooking ensures a gracious, healthy meal is always within reach.