Cookbooks by Asian and Asian American Chefs

Discover comforting homestyle Japanese American cuisine like karaage (Japanese fried chicken) or roasted cauliflower with miso and panko butter with 100 unique, simple, and tasty recipes from chefs Sawako Okochi and Aaron Israel, the married owners of the innovative Brooklyn restaurant Shalom Japan.

In Indian Flavor Every Day, Indian cooking authority Maya Kaimal proves it’s possible to experience the joy of this cuisine with minimal time and just a handful of essential ingredients like spices, ghee, and dried chilies. She distills foundational flavor-building methods, like creating spice blends and sizzling whole seeds in oil to release their essence, and applies them to accessible, versatile ingredients any home cook has on hand.

Healthy, My Way offers more than 100 recipes that reflect My Nguyen’s upbeat approach to cooking. “My Tips” are sprinkled throughout, offering pragmatic kitchen hacks, substitutions, techniques, and make-ahead notes to help you customize these recipes to your own palate and dietary needs.

Two-time Top Chef finalist Sheldon Simeon dedicated himself to the local Hawai‘i food that feeds his ‘ohana — his family and neighbors. With uncomplicated, flavor-forward recipes, he shows us the many cultures that have come to create the cuisine of his beloved home: the native Hawaiian traditions, Japanese influences, Chinese cooking techniques, and dynamic Korean, Portuguese, and Filipino flavors that are closest to his heart.

A beautiful new edition of the classic Indian cookbook, with all-new recipes, illustrations, and a new foreword by the author. From dals, curries, and chutneys, to breads, rice dishes, and relishes, the 125 recipes in this book are a sweeping survey of the countless dishes of the subcontinent. A go-to resource for generations of readers, four decades after it was first published Indian Cookery remains the last word on the subject.

New York Times staff writer Eric Kim grew up in Atlanta, the son of two Korean immigrants. Food has always been central to his story, from Friday-night Korean barbecue with his family to hybridized Korean-ish meals for one — like Gochujang-Buttered Radish Toast and Caramelized-Kimchi Baked Potatoes — that he makes in his tiny New York City apartment. In his debut cookbook, Eric shares these recipes alongside insightful, touching stories and stunning images shot by photographer Jenny Huang.

Drawing on decades of experience, as well as the cooking hacks her mom adopted after fleeing from Vietnam to America, award-winning author Andrea Nguyen shows you how to use easy-to-find ingredients to create true Vietnamese flavors at home — fast. With Nguyen as your guide, there’s no need to take a trip to a specialty grocer for favorites such as banh mi, rice paper rolls, and pho, as well as recipes for Honey-Glazed Pork Riblets, Chile Garlic Chicken Wings, Vibrant Turmeric Coconut Rice, and No-Churn Vietnamese Coffee Ice Cream.

Brandon Jew, the acclaimed chef behind Mister Jiu’s restaurant, was trained in the kitchens of California cuisine pioneers and Michelin-starred Italian institutions before finding his way back to Chinatown and the food of his childhood. Through deeply personal recipes and stories about the neighborhood that often inspires them, this groundbreaking cookbook is an intimate account of how Chinese food became American food and the making of a Chinese American chef.

Heritage and food have always been linked for Hetty Lui McKinnon. Tenderheart is a loving homage to her father, a Chinese immigrant in Australia, told in flavorful, vegetarian recipes. Growing up as part of a Chinese family in Australia, McKinnon formed a deep appreciation for her bicultural identity, and for her father, who moved to Sydney as a teenager and learned English while selling bananas at a local market. As he brought home crates full of produce after work, McKinnon learned about the beauty and versatility of fruits and vegetables. Tenderheart is the happy outcome of McKinnon’s love of vegetables, featuring 22 essential fruits and vegetables that become the basis for over 180 recipes.

A bold, fresh new approach to Japanese cooking: 120-plus globally influenced recipes — from the author of Japanese Home Cooking. A book that reflects as much the author’s own journey — a life spent in New York, Los Angeles, Mexico, and elsewhere — as it does the foods of Japan, Wafu Cooking is an utterly unique, thoroughly modern cookbook.

Make It Japanese reflects Rie McClenny’s journey from her birthplace of Japan to the United States and how she learned to cook heartfelt recipes from scratch, often using only ingredients from her local supermarket. Throughout her culinary career, from home cook to star of BuzzFeed Tasty’s “Make It Fancy” video series, she has drawn inspiration from the nourishing food her mother cooked throughout her childhood and her extensive knowledge of Japanese cuisine and ingredients that she brought to life in an American kitchen.

Award-winning chef Anita Jaisinghani of Pondicheri restaurant in Houston, Texas, shows just how easy, delicious, and healthy Indian food can be in this stunning and accessible debut cookbook. Following the tenets of ancient Ayurveda, food is seasonal, texture and color are celebrated, and spices are used to enhance, not overwhelm. As the star of Indian cuisine, spices are used from morning to night, in simple infusions, such as cinnamon water for a warming start to the day, while cilantro and mint add a cooling balance to a fiery grilled corn salad, and cardamom lends an aromatic sweetness to mango rice pudding. Masala will teach you to think like an Indian chef, revealing the wisdom and techniques to cooking with fresh whole spices: identifying warming versus cooling, what order they should be used, how to temper in hot oil, and much more.

The Honeysuckle Cookbook is stuffed with exciting ideas for easy, approachable, Asian-influenced cooking at home. With 100 recipes, from the breakfast favorites that consistently rate the highest in views on the author’s popular YouTube channel (like her Overnight Oats, 6 Ways) to original twists on one-pan and pressure-cooker meals, this book is for those of us who want feel-good meals made healthy, delicious, and quick.

In Chinese Soul Food, you’ll find recipes and plenty of tips for favorite homestyle Chinese dishes, such as red-braised pork belly, dry-fried green beans, braised-beef noodle soup, green onion pancakes, garlic eggplant, and the author’s famous potstickers, which consistently sell out her cooking classes in Seattle.

A collection of contemporary, extra-special Vietnamese recipes, from beloved classics like Hanoi-Style Vermicelli with Grilled Pork and three variations on phở, to dishes with a New Orleans twist, like Southeast Asian Jambalaya and Sticky Fried Shrimp Bánh Mì — from Top Chef contestant and acclaimed chef Nini Nguyen.

The single most frequent question Joanne Lee Molinaro gets asked is “How can you be vegan and Korean?” Korean cooking is, after all, synonymous with fish sauce and barbecue. And although grilled meat is indeed prevalent in some Korean food, the ingredients that filled out the dishes of Joanne’s childhood are fully plant-based, unbelievably flavorful, and totally Korean. In her debut cookbook, Joanne shares recipes and narrative snapshots of the food that shaped her family history.

In this completely unique Asian cookbook, culinary instructor and trained chef Diana Kuan offers a flavorful education in the art of cooking with homemade Asian hot sauces. From Thai Sriracha to Indonesian sambal to Korean gochujang and other fiery favorites, Asian chili sauces have become staples in restaurants and homes across America.

David Chang came up as a chef in kitchens where you had to do everything the hard way. But his mother, one of the best cooks he knows, never cooked like that. Nor did food writer Priya Krishna’s mom. So Dave and Priya set out to think through the smartest, fastest, least meticulous, most delicious, absolutely imperfect ways to cook.

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.

The wildly popular blogger and TikTok sensation behind Tiffy Cooks shares 88 of her favorite easy, everyday, family-style recipes from across Asia.

Star of Food Network’s Girl Meets Farm, and winner of the Judges’ Choice IACP Cookbook Award, Molly Yeh explores home and family and celebrates her Jewish and Chinese heritage and her current Midwestern farm life in this cookbook featuring more than 120 recipes.

A charming introduction to the basics of Korean cooking in graphic novel form, with 64 recipes, ingredient profiles, and more, presented through light-hearted comics.

From a Maui native and food blogger comes a gorgeous cookbook of 85 fresh and sunny recipes that reflects the major cultures that have influenced local Hawaiʻi food over time: Native Hawaiian, Chinese, Japanese, Portuguese, Korean, Filipino, and Western.

With 100 recipes, this is the first book to explore the vibrant food culture of Macau — an east-meets-west melting pot of Chinese, Portuguese, Malaysian, and Indian foodways — as seen through the lens of the cult favorite Chicago restaurant, Fat Rice.

An exciting and unexpected collection of 100 recipes that re-examines Chinese American food. Through stunning, playful, and high-energy photos and Jon’s wit and humility, he brings forward a collection of recipes that blend cultural traditions, ingredients, and flavors with his ultimate goal of redefining what Chinese American food can be.

This authorized collection of 75 simplified Indian classics for the immensely popular electric pressure cooker, the Instant Pot, is a beautifully photographed, easy-to-follow source for flavorful weekday meals.

Two Red Bowls blogger Cynthia Chen McTernan shares more than 80 Asian-inspired, modern recipes that marry food from her Chinese roots, Southern upbringing, and Korean mother-in-law’s table. The book chronicles Cynthia’s story alongside the recipes she and her family eat every day — beginning when she met her husband at law school and ate out of two battered red bowls, through the first years of her legal career in New York, to when she moved to Los Angeles to start a family.

A beautifully photographed and designed cookbook and guide to the cultural phenomenon that is boba, or bubble tea – featuring recipes and reflections from The Boba Guys tea shops.

Growing up half-Filipino, Leah Cohen never thought food from her mother’s side would become her life’s work. But after working in Michelin-starred restaurants and then competing on Top Chef, Cohen was still searching to define what made her food hers. She found the answer in Vietnam, Thailand, Myanmar, Singapore, Indonesia, and yes, the Philippines, as she rediscovered the deliciously sweet, pungent, and spicy flavors of her youth and set out to take them back with her to New York.

A rendering of food through the memories of family and of home: over ninety plant-based recipes from George Lee, the creator of Chez Jorge, with Laurent Hsia’s images of Taiwan.

Whether she’s frying up a batch of her crispy-garlicky wings for John’s football Sundays or making Chrissy her favorite afternoon snack — instant ramen noodles with ground pork, cabbage, scallions, and cilantro — Pepper Teigen loves feeding her famously fabulous family. Through these eighty recipes, Pepper teaches you how to make all her hits, from playful twists on Thai classics to traditional dishes Pepper grew up with.

Koreatown is a spicy, funky, flavor-packed love affair with the grit and charm of Korean cooking in America. Koreatowns around the country are synonymous with mealtime feasts and late-night chef hangouts, and Deuki Hong and Matt Rodbard show us why through stories, interviews, and over 100 delicious, super-approachable recipes.

Award-winning chef Charles Phan from San Francisco’s Slanted Door restaurant introduces traditional Vietnamese cooking to home cooks by focusing on fundamental techniques and ingredients.

From the Michelin-starred chef and Iron Chef America and Top Chef Masters contestant — a hilarious, self-deprecating, gorgeous new cookbook — the ultimate guide to cooking for one. With four-color illustrations by Julia Rothman throughout.

Sharing beloved barbecue dishes from the Southeast Asian countries of Thailand, Burma, Laos, Cambodia, Vietnam, Malaysia, Singapore, Philippines, and Indonesia, experienced author and expert on Asian cooking Leela Punyaratabandhu inspires readers with a deep dive into the flavor profile and spices of the region.