This stay-at-home year has translated, at least for me, to more time spent in the kitchen, baking and cooking comfort food, and to feeling nostalgia for restaurant chatter. Of the plethora of food-filled books published this year, these are some of my favorites, selected so there will be, hopefully, a morsel for every readerâ€”those in search of new recipes to add variety to their quarantine kitchens, people seeking to experience travel through taste, the chemistry-curious, and others striving to make sustainable and healthy food choices.
Having trouble seeing our list of books? Turn off your ad blocker and you’ll be all set.
By buying a product through these links, Smithsonian magazine may earn a commission. 100 percent of our proceeds go to supporting the Smithsonian Institution.
Like this article?
SIGN UP for our newsletter