Beloved Great British Baking Show finalist Ruby Bhogal takes home cooks on a journey with Around the World in 80 Cakes. Baking her way around the globe, Bhogal introduces new flavors as well as ways to reimagine old favorites. Full of tempting photographs, Bhogal's guide entices bakers to try something different. Craving a chocolate cake? Try a Brazilian Bolo de Brigadeiro. Sick of banana bread? How about her Vietnamese Bánh Chuối Nướng, which Bhogal describes "as if bread pudding got together with a banana bread and had a baby."

Each recipe begins with a brief explanation of the bake, along with any changes Bhogal made. Instructions are clearly written, and include a difficulty rating--from a beginner Japanese Cheesecake to an advanced Romanian Amandina, Bhogal offers recipes for a variety of abilities and palates. While true beginner bakers may find the recipes on the complex side, with most having multiple elements, a baker who has already made a Victoria Sponge should have no trouble following along. Around the World in 80 Cakes is a delicious addition to a baker's shelf. --Alyssa Parssinen, freelance reviewer and former bookseller

Adrianna Adarme's A Cozy Kitchen Cookbook is, as the title suggests, all about cozy cooking. But that doesn't mean it's all cheesy, carb-loaded comfort foods (although, yes, there are several of those in the mix). Adarme takes a more expansive view of "cozy," calling it food that "feels good, looks good, and makes you want to tie on an apron even when you're still wearing your pajamas."

Adarme invites home cooks to find a dish by mood, sometimes with a touch of seasonality and sometimes based on context. "Weekend Baking Mode" recipes encourage long, leisurely days in a kitchen full of butter and sugar, while "Quick to the Table" meals offer dinner in a hurry, such as Thirty-Minute Lasagna Soup. Colder temperatures mean it's time for "Sweater-Weather Things" like Seeded Parmesan Twists, while warmer days call for "Sun-Kissed" alfresco meals like Slow-Roasted Tomato Burrata Caprese Salad. There's a bit of everything here, with inspiration, stories, and photographs that deliver on Adarme's promise of "food that fits your mood--and meets you exactly where you are." --Kerry McHugh, Textus Collective

Fire, earth, air, and water shape humans and the foods they prepare and enjoy, Nik Sharma (Veg-table) asserts in Fundamentals of Flavor, and he divides 100 recipes into these four sections. Water includes sous vide instructions (and his recommended safe bags) for the memorable Tamarind Shrimp with Curry Leaves. Flavor combinations, seen in dishes such as Grilled Portobello Mushroom Salad with Pomegranate Vinaigrette (in Fire) stretch the possibilities of what can please the tongue (e.g, mustard, pepper flakes, and mint, with orange, feta, and grapes), and it's one of many offerings for vegetarians. His father's Hindu background in northern India and his Catholic mother's upbringing in Portuguese-colonized Goa resulted in a diverse family cuisine (e.g., the show-stopping Goan Feijoada in Earth). Sharma approaches recipes as elegant chemistry. He provides tests to check oven accuracy and hot spots; and ends each recipe with helpful tips. Appetizers and sides (Chorizo + Cheddar-Stuffed Naan), as well as reinvented desserts (Chocolate + Toasted Rice Pudding) are guaranteed to spice up festive family gatherings, and his photos are a feast for the eyes. --Jennifer M. Brown

Coriander, blue fenugreek, and ground marigold petals form a "holy trinity of spices" and set the flavor tone for the beautifully presented dishes in Georgia: The Cookbook by Meriko Gubeladze and Benjamin Kemper. Chef Gubeladze's ancestral family recipes and food critic Kemper's vigorous testing methods merge to produce a cooking manual both practical and soulful.

Recipes for poultry, fish, desserts, condiments, and more are crafted "in the spirit of celebration" and emphasize warm Georgian hospitality against the backdrop of the region's spectacular Caucasus mountains and the Black Sea. Chapters on "Vegetarian Centerpieces" and "Meaty Mains" feature dishes that deploy walnuts as a recipe "backbone." Walnuts, a symbol of abundance, are one of the region's oldest cultivated food. They add a tasty depth to a five-minute blender sauce called bazhe that pairs deliciously with crispy cauliflower. A trio of appetizing vegetable spreads or pkhali are served with homemade flatbreads that even novice chefs will find simple to make.

Accompanied by vibrant color photography, Georgia introduces home cooks to the regional flavors that have long defined Georgian cuisine. --Shahina Piyarali

Welcome to H Mart, ready to satisfy Korean culinary cravings via their 138 (and growing!) stores across the U.S. What began as Korean American immigrant Il Yeon Kwon's corner grocery in the Woodside neighborhood of Queens, New York City, in 1982, has become a national "reflection of the local community, its needs, wants, and sensibilities." His daughter, Stacey Kwon, now H Mart's president, rolls cultural and personal history into H Mart: The Cookbook: Essential Ingredients, Techniques, and Korean Recipes, an inviting primer on procuring, combining, creating, and enjoying the ingredients for dozens of Korean dishes, whether timelessly traditional (Japchae, Tteok Mandu Guk, Jangjorim) or virally fusion (Pizza Bungeoppang, Ramyeon Mazemen, Cream Kare Udong). Kwon advises on how to build a Korean pantry and guides readers through the legendary snacks and drinks aisles (Honey Butter Chip and Banana Milk, anyone?!), She even adds an ode to the specifically American invention that is Spam, which "holds a special place in the hearts of Koreans" who developed that taste during the U.S. Korean War occupation. Utterly delightful, thoroughly delicious fun. --Terry Hong

It isn't a given that influencers can make the jump from social to traditional media, but Alexis Nikole Nelson (better known online as Black Forager) makes the leap with seemingly effortless ease in Happy Snacking: Don't Die.

As she does for her YouTube and Instagram channels, where she has amassed millions of followers, Happy Snacking, Don't Die charmingly instructs readers how to identify, harvest, cook, and enjoy fungi, roots, flowers, and more in safe and ethical ways that produce delicious results. The book itself is beautiful and elegantly organized. Each foraging feature begins with a portrait and overview of the featured ingredient before moving through how and where to find it out in the world. She addresses any hazards worth being aware of when harvesting (thus the "Don't Die" part of the title) and provides several recipes of various degrees of difficulty for seasoned chefs, the merely culinary curious, and everyone in-between.

Nelson's friendly and authoritative voice is the perfect companion when taking a second look at the edible world outside. --Elizabeth DeNoma, executive editor, DeNoma Literary Services, Seattle, Wash.

For Egyptian Bolivian chef Ham El-Waylly, home cooking is about classics with a twist--and a sense of fun. His first book, Hello, Home Cooking, draws on memories (and a tattered notebook) of his Bolivian mother's meals, along with tricks and techniques learned from years working in New York City restaurants. The result is a playful, vibrant collection of recipes mixing flavors from all over the world: Kofta Meatballs with Ritz Crackers; Date Fudge ("tastes like freakin' cookie dough"); Eggplant and Tofu Ragú; Thai Nam Pla Prik with tomatillos.

El-Waylly's chatty, practical headnotes provide both cooking tips and anecdotes about each recipe's inspiration, taking readers to Bolivia, Egypt, his childhood in Doha, and his adult years in the U.S. Novice home chefs especially will appreciate El-Waylly's "How to Salad" formula and entire chapter on egg cookery, but all readers will relish the singular spice blend of influences, flavors, and let's-try-it experimentation that characterizes his cooking. Hello, Home Cooking gives a little zing (plus a generous dollop of humor) to the age-old question of what's for dinner. --Katie Noah Gibson, blogger at Cakes, Tea and Dreams

Marissa Mullen's I'll Bring the Apps builds on and expands her Cheese by Numbers method (as exemplified in That Cheese Plate Wants to Party) for recipes that will elevate any party or get-together with visually gorgeous and mouthwatering appetizers. In addition to the tantalizing recipes, this appealing cookbook is full of tidbits to make party planning a breeze.

Divided into four sections--Bites, Bowls, Boards, and Beverages--the recipes call for ingredients accessible in most grocery stores and don't require specialized or complicated cooking techniques. Every dish includes a note that suggests two other recipes that combine nicely to "Make It a Spread!" and Mullen provides asides on flavor combinations, variations, aesthetics, and practical details like including a ramekin to collect cherry and olive pits. The "Snacky Party Menus" section has curated recipe combinations that evoke seasonal moods and display images of the appetizers as they would be set out at a party. These details make I'll Bring the Apps perfect for any host, from the experienced one looking for new ideas to the aspiring host just getting started. --Dainy Bernstein, freelance editor and reviewer

Lisa Steele (The Fresh Eggs Daily Cookbook) presents her second cookbook, In Season: 125+ Sweet and Savory Recipes Celebrating Simple, Fresh Ingredients, noting, "a girl can't live on eggs alone"--though established fans will be relieved that her signature ingredient is still given plenty of opportunities to show off here. In Season takes the farmers market as its inspiration, implementing seasonal awareness in the kitchen in accessible ways that tantalize the senses.

Sections on soups and salad are followed by chapters on eggs, designated by cooking method (poached, deviled, baked and broiled, for example), as well as sections covering vegetables, custards and puddings, fruits and berries, and some beverages. In addition to options such as variations on Finnish Oven Pancakes known as Pannukakku, and New England Seafood Chowder, Steele includes an introduction that thoroughly explains how to choose and store produce and herbs, and gives advice on staple kitchen tools. In Season savvily combines Steele's Finnish heritage, New England and specifically Maine food cultures, and practical advice for cooking and eating seasonally. --Michelle Anya Anjirbag, freelance reviewer

Alex George, the creator of Internet baking sensation Lily P Crumbs, imparts her "less is more" unless "more is more" philosophy of treats with the sweet-toothed cookbook In the Mood to Bake: Extraordinary Treats from Lily P Crumbs.

A cancer diagnosis at age 22 inspired George to change careers from broadcast journalism to baking influencer. She built an Instagram account into the multiplatform Lily P Crumbs phenomenon, where she re-creates snacks of the 1990s, whips up ice creams, and quests for the best chocolate chip cookie recipe the online world has to offer. Her cookbook serves recipes for cookies, ice cream, and breakfast pastries with her trademark can-do, demystifying attitude. The "Nostalgic Bakes" chapter stands out, with directions for Homemade Pop-Tarts, Homemade Toaster Strudels, and Fig Newton-esque bars, while "Showstoppers" has crowd wow-ing creations including gooey Turtle Tart and multilayered Honey Tahini Tiramisu Cake. Lusciously styled photos tempt the reader with delicious possibilities.

George's steady guidance and suggested recipe "riffs" make this standout collection suitable for new or practiced bakers in addition to snack-deprived millennials. --Jaclyn Fulwood, blogger at Infinite Reads 

Chef Petty Pandean-Elliott grew up on Sulawesi and in Jakarta and explains that "each flavour and memory has shaped the way I cook today." In The Indonesian Vegetarian Table, she presents a vibrant cuisine that she believes is "under-represented globally." Whole sections are devoted to tofu, tropical fruits, and tempeh--a traditional Indonesian fermented soybean product. Special symbols designate vegan, gluten-free, and 30-minute (or less) recipes. Even where there are many ingredients, some potentially challenging to source, the instructions are straightforward.

There are twists on familiar favorites (adding coconut milk and nutmeg to mashed potatoes, for instance) and fusion food--Baked Cheesecake with Fermented Cassava; Pasta with Tempeh, Chillies, Ginger, and Tomato Sauce. Sambal is a versatile, zingy condiment combining lime juice, bird's eye chilli, and garlic. Appealing recipes include Turmeric Tofu, Chickpea, and Kale salad; and Palm Sugar, Cashew, and Coconut Parfait. Reflecting the fact that Indonesian vegetarian food is a "full sensory experience," dishes are photographed on a variety of textured backgrounds: marble counters, wicker mats, and patterned tablecloths. The bright colors and bold flavors are sure to entice. --Rebecca Foster, freelance reviewer, proofreader, and blogger at Bookish Beck

Eric Ripert (Vegetable Simple; Seafood Simple), award-winning chef and co-owner of New York's famous Le Bernardin restaurant, uses the guiding principles of "gratitude, mindfulness, intention, mindset, love, compassion, joy, and inspiration" for his masterful Mindful Cooking. Ripert shares that he was profoundly changed after trips to South Korea and Japan, where he visited monasteries and witnessed the reverent, simple, food culture around what he calls "Temple Food." He believes that "food is not just something we eat--it is something that connects us to the world, to one another, and to ourselves."

The resulting holistic, vegan cookbook is inspired by this philosophy and includes almost 100 recipes sorted by the guiding principles. For instance, gratitude corresponds to snacks (such as Nori Crackers and Socca Niçoise), and joy maps to desserts and drinks (such as Watermelon Granita with Raspberry Syrup and an Avocado-Lime Tart). The recipes Ripert includes are ethnically diverse and delectable to a range of tastes. --Nina Semczuk, writer, editor, and illustrator

Hajar Larbah invites readers to join her in Moribyan's Kitchen: 100 Craveable Comfort Food Recipes, a collection packed with 100 comfort food recipes accompanied by gorgeous photos and advice.

Combining recipes from her Libyan and Moroccan heritage, her home state of California, and years of exploration in the kitchen, Larbah presents an array of mouthwatering options that will have readers eager to get cooking. "Restaurant remakes," convenient dinner recipes, and an expansive breads section make it easy to understand why her blog and social accounts have a huge, devoted following. Larbah's tone is conversational without venturing into essay territory, and the recipes are approachable but inventive, making this the perfect book to inspire hesitant and seasoned cooks alike. Start with Khachapuri (Georgian cheese bread) for breakfast, enjoy Libyan Embattan (fried potatoes stuffed with beef) as a "Small Bite" and French onion pasta for dinner, and finish it all off with Cookies & Cream Tres Leches Cake.

Moribyan's Kitchen embraces the range of comfort food--mall-style pretzels, recipes passed down through generations, and more--and reminds cooks that food should nourish both body and soul. --Suzanne Krohn

Food writer Ella Quittner dedicates her Obsessed with the Best: 100+ Methodically Perfected Recipes Based on 20+ Head-to-Head Tests to "my fellow obsessives," a group that includes "anyone who was told they asked 'too many questions' in grade school" or "who interrupts their own interrogations with side interrogations." In short: countless similar kitchen curiosity chasers. Between high-octane personal essays chronicling Quittner's adventures in food exploration, she sandwiches exhaustive studies of key recipes, ultimately landing on what she calls the "Mother Recipe" for each.

From the foundational ("Roasted Chicken My Way") to the aspirational ("Overachiever Extra-Browned Butter Bakery-Worthy" chocolate-chip cookies), each Mother Recipe is built upon Quittner's research, testing, and evaluation. She compares brines and rubs or dough chill levels and resting times. Additional recipes "that either iterate on the Mother or make use of other methods that didn't make sense in the Mother" ensure that this cookbook--which claims there's "no such thing as 'the best' "--will be included on many a year-end "Best Of" list. Get your copy now and buy one for your most delightfully obsessed friend. --Sara Beth West, freelance reviewer and librarian

Readily available ingredients coupled with easy techniques can give classic dishes an international twist, as restaurateur and five-time James Beard Award nominee Katie Button (Curate Bar de Tapas, Asheville, N.C.) shows in the enticing Spanish Accent: American Home Recipes with a Spanish Touch.

Button, with food journalist Kate Heddings, assembles an inviting array of recipes ramped up with Spanish verve and all accompanied by striking photographs. Most of these uncomplicated dishes will likely become part of a home cook's repertoire. They require just a few ingredients, mostly found at local supermarkets. For those available only at gourmet stores, Button includes suggested substitutions.

Garlicky creamed corn gets a boost with piment d'Espelette (Button recommends sweet pimentón if you want to avoid heat, or a pinch or two of cayenne pepper if piment isn't handy). "Knock-Your-Socks-Off Meatloaf" transforms the timeless dish by cooking garlic and onions in white wine, then adding pine nuts, Dijon mustard, and anchovy paste when assembling. Puddings (called natillas in Spain) "are the perfect blank slate"; a saffron version combines earthiness and floral notes.  

Spanish Accent adds the perfect flair to home-cooked meals. --Oline H. Cogdill, freelance reviewer

Mandy Silverman, @mandyliciouschallah on Instagram, Massachusetts-based teacher, and online adviser to thousands of bakers, is honest about the craft she loves, cautioning "challah is a high-pressure situation," including the "emotional weight" of honoring the history and tradition of generations. Nevertheless, she enthuses that "challah carries so much joy," and in Twisted: A New Approach to Challah, Babka, and Other Twisty Breads, she shares tips from her "challah baking safe space."

Detailed, conversational tips on ingredients, tools, and methods precede more than 60 challah recipes, both sweet and savory. Going beyond braiding, Mandy stuffs challah with unconventional fillings, like caramelized onions or pomegranate-glazed apples, and twists challah dough with meats including BBQ brisket and salami. An "Infinite Possibilities" section offers creative ways with the dough: Herbed Cheese and Tomato Tart, Challah Bagels, Cinnamon Roll Apple Pie Monkey Bread, and more. For a new snack, Mandy suggests Challah Chips served with her Creamy Salsa or Cheesecake Dip. Mouthwatering, full-page color photos bring every recipe to life, guaranteeing bakers will reach "all the challahliciousness of your dreams." -- Cheryl McKeon, Book House, Albany, N.Y.