Staff Picks: Matt Rodbard’s Favorites
Hi! I’m a writer, editor, and author of food and culture books with more than two decades of experience working in television, magazines, book publishing, and online media. I’m the author of Koreaworld: A Cookbook and Koreatown: A Cookbook — a New York Times, Food IQ, Amazon, and Publishers Weekly bestseller and winner of a 2023 IACP Cookbook Award (Food Issues & Matters). I’m also the founding editor of online food and culture magazine TASTE, winner of two James Beard Foundation Awards, and my writing has appeared in the New York Times, the Wall Street Journal, Travel + Leisure, Bon AppĂ©tit, Food & Wine, Saveur, Fodor’s, and GQ. Socials: @mattrodbard.
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by Calvin Eng
Chef Calvin Eng of Bonnie’s in Brooklyn, NY shares his truly unique POV – blending Cantonese and American flavors for a “mashup” cuisine that is hardly fusion. He celebrates, articulates, and defines a style of dining that is pervasive in America today. Think: Salt & Pepper Pork Schnitzel with Chinese Ranch, Fuyu Cacio e Pepe Mein, and BLT Fried Rice. I love the photography, shot by the legend Alex Lau, and how this book brings to focus big ideas in a clear and cool way. I’m a huge fan of Calvin and team.
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$37.99Buy from Other Retailers:
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Sesame
by Rachel Simons
Cooking with sesame is a global activity, from sesame oil found in many Asian dishes, to sesame paste used throughout the world, but particularly in the Middle East. Rachel Simons gives sesame the book it deserves and articulates how sesame can be incorporated into all forms of cooking. Think Lemony Orecchiette with Sesame Pangrattato and Tahini Swirled Pavlova with Labneh, Berries & Halva Flakes. Author Rachel Simons is the owner of Seed + Mill and has a terrific, real voice in this perfectly designed and packaged book.
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$26.00Buy from Other Retailers:
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Braided Heritage
by Jessica B. Harris
Jessica B. Harris is a legendary journalist and cookbook author, known for her many cookbooks and the great Netflix series High on the Hog. This book taps into how Indigenous, European, and African traditions intertwined to form an entirely new cuisine, with recipes that are framed for the modern home kitchen. I love the ambition of this book. One example: Clear Broth Clam Chowder has both Indigenous and European roots; the same, too, with Enchiladas Suizas, tomatillo-smothered tortillas made “Swiss” with cheese and dairy.
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$35.00Buy from Other Retailers:
