What’s Cooking?

This roundup of some of 2019’s top cookbooks covers everything from breakfast foods to colorful desserts.

Aloha Kitchen by Alana Kysar

A Maui native, Kysar shares 85 dishes, from loco moco to shave ice, that showcase the complexity and creativity of Hawaiian cuisine.

Oaxaca by Bricia Lopez with Javier Cabral

Oaxacan fare takes center stage, with recipes from Guelaguetza, the Lopez family’s long-running Los Angeles eatery. Highlights include the mole negro and pink horchata.

Breakfast by Emily Elyse Miller

Celebrate the most important meal of the day with breakfast foods from around the world.

Nothing Fancy by Alison Roman

A follow-up to the best-selling Dining In, Roman is back with recipes that take the fussiness out of entertaining.

Antoni in the Kitchen by Antoni Porowski

Queer Eye’s food and wine expert delivers options fit for cooks of every level.

The Power of Sprinkles by Amirah Kassem

It’s all about color, cake, and—of course—sprinkles for Kassem, the owner of popular New York bakery Flour Shop.

Cannelle et Vanille by Aran Goyoaga

Sharing a name with her James Beard Award–nominated blog, this stunning cookbook features gluten-free recipes alongside Goyoaga’s own photography.

Rachael Ray 50 by Rachael Ray

Ray celebrates her first 50 years with her 26th cookbook, packed with all-new recipes and essays about her life.

The Story of Alabama in Fourteen Foods by Emily Blejwas

Get to know the Yellowhammer State through dishes and beverages that represent its history and culture.

The Jewish Cookbook by Leah Koenig

Explore Jewish cuisine with more than 400 recipes from chefs around the world, including three-time James Beard Award winner Michael Solomonov.

Melissa Flandreau is an editor of this magazine. Email her at melissa.flandreau@paceco.com.

Photography by Nick Cabrera

Originally Published November 2019