Now Serving Picks 2025 Fave Cookbooks

1. Family Thai : Bringing the Flavors of Thailand Home by Arnold Mynt

"Arnold Mynt's Family Thai is full of joy. The Nashville chef and James Beard Award nominee—whose family opened International Market nearly five decades ago—writes with the easy humor of someone who’s been feeding people his whole life. The humble yet noble Yum Kai Daow (Fried Egg Salad) proves that you don’t need an elaborate menu to create something festive. The eggs crisp at the edges, the yolks stay molten, and the dressing—a sharp, tangy mix of lime, garlic, and fish sauce—ties it all together. It’s loud, vivid, and communal, best eaten with rice and plenty of laughter. Myint’s world is one where cooking for someone is the purest form of love—and that’s something worth celebrating" - Ken Concepcion

2. Chesnok: Cooking from My Corner of the Diaspora by Polina Chesnakova

"Polina Chesnakova’s Chesnok is a celebration of memory and migration—a deeply personal collection tracing her Ukrainian, Russian, Armenian, and Georgian heritage. It’s filled with dishes that tell stories of survival, hospitality, and joy against the odds. Her Khinkali, Georgian soup dumplings filled with spiced meat and hot broth, are a master class in care and patience. Making them takes time—rolling, pleating, folding—but that’s the point. They’re a communal effort, meant to be eaten among people you love. “To eat Khinkali,” she writes, “is to gather.”This book feels like a long table filled with warmth, laughter, and the aromas of home—no matter where home happens to be" - Ken Concepcion

3. French Classics: Easy and Elevated Dishes to Cook at Home by Matthew Ryle

"If the holidays call for a little indulgence—something with butter, wine, and ceremony—Matthew Ryle’s French Classics delivers. The London chef breathes fresh life into timeless recipes with unfussy precision and a sense of genuine pleasure. His Coquilles Saint Jacques—seared scallops nestled in creamy white wine sauce and baked under a golden crust—is old-school elegance at its best. Yet Ryle’s tone is refreshingly modern: encouraging, unfazed, almost conspiratorial. “Don’t overthink it,” he writes. “Just enjoy.” It’s a liberating reminder that even classic dishes can feel joyful when made for the people you love" - Ken Concepcion

4. Baking & The Meaning of Life by Helen Goh

"In the rapturously titled Baking & The Meaning of Life, Helen Goh delivers one of the most thoughtful and resonant debuts of the year. Known for her longtime collaboration with Yotam Ottolenghi, she writes with warmth and clarity, drawing from her Malaysian Australian roots, her years in London, and her background as a psychotherapist. One of my favorite treats growing up—Biko with Salted Coconut Caramel, a Filipino sticky rice cake rich with coconut milk and caramel—is pure comfort: sweet, chewy, and fragrant, the kind of dessert meant to be shared. Goh reflects on how baking connects us to one another: “When we bake, we give something of ourselves.” The sentiment rings true—this book reminds us that every dessert, and every gathering it inspires, is its own quiet celebration" - Ken Concepcion.

5. Ready for Dessert: My Best Recipes by David Lebovitz

"For those who celebrate by baking, few voices are as trusted—or as delightfully human—as David Lebovitz. The Paris-based pastry chef revisits his beloved Ready for Dessert with new photography and several new recipes, reminding us why his books remain staples in so many kitchens. Devil’s Food Cake—dark, glossy, unapologetically rich—captures the heart of celebration: indulgence without pretense. Lebovitz’s writing is sharp, self-effacing, and reassuring. “Make it messy,” he suggests. “Then lick the bowl.” It’s the perfect energy for the holidays—joyfully imperfect, deeply satisfying, and meant to be shared" - Ken Concepcion

6. Good Things: Recipes and Rituals to Share with People You Love by Samin Nosrat

"There is so much to say about Good Things: Recipes and Rituals to Share with People You Love, Samin Nosrat’s follow up to her iconic debut Salt, Fat, Acid, Heat. To describe this cookbook as highly anticipated is beyond an understatement.  Nearly nine years after her global bestseller and the beloved and inspired Netflix series, Nosrat returns to us just in the nick of time. As ever, her voice - effortlessly warm and lyrical in its pragmatism - permeates every headnote, each ingredient description, and even the table of contents. While this is essentially a collection of her everyday favorites, Nosrat provides much for us to obsess and pore over in these 125 recipes. From the finite beauty of bean cookery to why making cacio e pepe in a home kitchen is high stakes to the triumphant (and gleeful) geekery of four pages dedicated to cooking a pot of rice, this is a cookbook lover’s dream. The chicken chapter is full of certified bangers - this is the author who convinced everyone to spatchcock and buttermilk brine their birds, after all - and right now, Nosrat’s fiery rendition of Piri Piri Chicken makes us Angelenos feel lucky that we can grill all year long" - Ken Concepcion

7. Sabzi: VIbrant Vegetarian Recipes by Yasmin Khan

"Acclaimed UK food and travel writer and human rights advocate Yasmin Khan returns with her fourth offering, Sabzi: Vibrant Vegetarian Recipes. Khan takes us down the rabbit hole and celebrates the food of her mixed heritage - Persian mother, Pakistani father. She also explores her lifelong adoration and reverence for Sabzi (vegetables, greens, and herbs) in general and how she is drawn to them in other countries and cultures she has lived and worked in around the world. Unlike most western kitchens, herbs are not merely a garnish but used as a key ingredient, a mechanism to bring brightness, texture, and flavor to every dish. Much of the recipes live in the framework of Mediterranean and Middle Eastern cuisines, like the Freekeh Pilaf with Cauliflower, Almonds, and Cherries. Using the nutty freekeh (a whole-grain from Palestine) as the base, this satisfying dish is worthy to be center of the table, covering all the bases with the roasted earthy creaminess of the cauliflower, the cooling acidity of the yogurt sauce and the texture and sumac-dusted tang of the almonds and sour cherries. Everyone is encouraged to eat more vegetables these days and Khan’s latest is a perfect way to bring them home" - Ken Concepcion

8. Six Seasons Pasta: A New Way with Everyone's Favorite Food by Joshua McFadden

"While Six Seasons Pasta: A New Way with Everyone’s Favorite Food from chef Joshua McFadden is designed to guide you through an entire year of pasta dishes, his superpower has always been with vegetables. In his recipe for Pasta Salad with Corn, Walnuts, Mozzarella and Jalapenos, McFadden eschews any actual cooking beyond boiling water for very al dente pasta (the entire book focuses on dried pasta dishes). He even implores you to use raw corn this time of year for its crunch and bright sweetness. The slight crunchy bitterness of the walnuts, the luxe creaminess of the cheese and the zip of the peppers really make this - pasta salad of all things! - sing a riot of textures and flavors. What a showstopper" - Ken Concepcion

9. My Cambodia: A Khmer Cookbook by Nite Yun

"Since Now Serving opened — nearly eight years ago! — I've heard the call for more representation of Cambodian/Khmer cuisine. This fall, the first major publishing release in over a decade arrives: My Cambodia: A Khmer Cookbook by Bay Area chef Nite Yun. You may have seen Yun on last year’s Chef’s Table: Noodles series on Netflix, or perhaps you’ve dined at her now-shuttered Oakland restaurant, Nyum Bai, or at Lunette in San Francisco. Fleeing the Khmer Rouge, Yun and her mother made a new home in Stockton, California, within a vibrant community of refugees and immigrants, young and old. Through multiple trips to Cambodia, Yun has deepened her connection to her heritage and identity, which has informed her cooking. She’s perhaps best known for her Kuy Teav Phnom Penh — arguably Cambodia’s national dish — featuring rice noodles in a savory, comforting pork broth. Her eye for detail extends to desserts as well, with ingredients like sticky rice, coconut, and jackfruit. I can’t wait to make her Jeak Ktiss, a deceptively simple banana tapioca pudding often served at celebrations like Khmer New Year, along with many other Khmer dishes" - Ken Concepcion

10. Dorie's Anytime Cakes by Dorie Greenspan

"Dorie Greenspan, who has written books for culinary legends and cooked with icons, adamantly believes in the power of cake. Cake has been a constant throughout Dorie’s life and her storied career as an acclaimed cookbook author, baker, and recipe developer. With her latest release — and honestly, I’ve lost track of how many books are in the “Dorie” canon now — Dorie’s Anytime Cakes: Simple, Simpler, Simplest, the question is: Why can't we have a cake around the house every day? Something to snack on, to share, to give as a gift or, perhaps more effectively, as a peace offering. Simplicity continues to reign in cookbooks as we all navigate the challenges of social media, screen time, and the larger attention economy. But when Dorie says these cakes are simple to make anytime, it’s true. Take her recipe for Grammy’s Easy Cake — we whipped this up at home last week in less than 15 minutes using pantry staples and berries from the market that had spent a little too long in the fridge. And the best part? You don’t even need to stir. Making cake at home, especially something like Grammy’s buttery, fruit-laden wonder, feels like a bit of alchemy we all deserve and share with each other" - Ken Concepcion (for Dorie's First of Fall Apple Bundt click here).

11. Lugma: Abundant Dishes & Stories from the Middle East by Noor Murad

"Of the many new titles out this spring that are Middle Eastern–inflected or –inspired, one that we keep coming back to is Lugma: Abundant Dishes & Stories From My Middle East. This debut work by Yotam Ottolenghi co-conspirator and Bahraini-British chef Noor Murad is remarkably intimate in its tone while also striking in its pursuit of transportive recipes and traditional flavors. More than a sparkling collection of recipes, Murad informs with her unique perspective, both in the headnotes and in the introductory chapter Author’s Notes, with reflective thoughts on integral ingredients such as rice, black limes, and marmite. It’s rare for a first-time author to have the room to stretch out and not just be so recipe-driven. Murad’s Savoury Trifle Salad with Aubergines, Yoghurt, and Pita is a stunner" - Ken Concepcion

12. Umma: A Korean Mom's Kitchen Wisdom by Sarah Ahn

"Fellow SoCal resident and newly crowned bestselling author Sarah Ahn, of the longtime blog Ahnest Kitchen, shows us a delicious and traditional way to put up with the heat in her book Umma: A Korean Mom’s Kitchen Wisdom & 100 Family Recipes (co-written with her mother, Nam Soon). A love letter to her parents, Umma works as a comprehensive introductory guide to Korean cuisine that has been relentlessly tested by the acclaimed America’s Test Kitchen, and also as a deeply personal, almost journal-like book about the sacrifices of parenthood as well as the discovery of Ahn’s Korean / Korean American-ness. Bracing cold, chewy, and packed with umami, Kimchi Bibimguksu (Kimchi Mixed Cold Noodles) was a welcome source of relief during the summer hot spells for their family" - Ken Concepcion

13. Kweyol: Recipes, Stories, ad Tings from a St Lucian Chef's Journey by Nina Compton and Osayi Endolyn

"It’s increasingly rare these days to come across new books about Creole food that have agency, energy, and a voice that can not only be relied upon but can be called upon to evoke memories and inspiration. Enter Kweyol / Creole: Recipes, Stories, and Tings from a St. Lucian Chef’s Journey by Nina Compton and Osayi Endolyn. The book guides us through Compton’s beginnings in St. Lucia—her birthplace and where she learned her love of food—to Jamaica, then Miami, and then ending in New Orleans, the “northernmost Caribbean city,” and the home of her three restaurants. The first recipe that catches our attention is the iconic Macaroni Pie from the St. Lucia chapter. Compton—a James Beard Award–winning chef—levels up her pie with the heat of chiles, the perfect accompaniment to nearly anything on any table and a welcome sight for any potluck party this summer" - Ken Concepcion

14. Salsa Daddy by Rick Martinez

"Here at our shop in LA, we often field requests for a book on salsas. While there have been a couple over the years that have been serviceable, there’s been nothing quite like Rick Martinez’s Salsa Daddy: Dip Your Way into Mexican Cooking. Following up his much-celebrated debut Mi Cocina, Martinez focuses wholly on the lifeblood of Mexican cuisine, with more than 70 salsas highlighted in 24 standard-bearer dishes such as torta milanesa, chilaquiles, and pozole verde. We can’t wait to make his rendition of Enchiladas Gratinadas (Cheesy Baked Enchiladas) that is bolstered with Tex-Mex “chile gravy” and, yes, a lot of molten cheese. Salsa Daddy, with its irresistible energy and eye-popping colors, is a true vibe and will inspire a summer’s worth of eating" - Ken Concepcion.

15. Dinner by Meera Sodha

"Meera Sodha, the treasured UK author of Made in India and East, returns with another highly anticipated cookbook: Dinner: 120 Vegan and Vegetarian Recipes for the Most Important Meal of the Day. It’s her most personal and arguably finest work to date. Sodha’s uncanny ability to imbue her South Asian / East Asian–leaning recipes with excitement, relatability, and everyday achievability is low-key true mastery these days. Born out of the ashes of burnout, Dinner is a triumph and cleverly organized in a few ways—there’s even an alternative table of contents!—by vegetable / hero ingredient, by season, and also (thankfully for all the busy parents out there) by time and cooking vessel. Can’t wait to make the Oyster Mushroom Larb with Sticky Rice, all brightened by an aromatic Thai / Lao-inspired dressing of chiles, lime juice, and vegan fish sauce. Served up in lettuce cups because handheld eating is the best!" - Ken Concepcion.

16. Fat & Flour: The Art of a Simple Bake by Nicole Rucker

"The charm and comfort of what Nicole Rucker offers at Fat + Flour, her LA-based bakery, lies in her sharp wit, her exacting mastery of the medium, and her sense of craft and hospitality. An award-winning baker whose pies, cookies, and other concoctions are objects of devotion in the City of Angels, Rucker works in a world of obsession. In her second book, we gladly go down the rabbit hole with her on many nostalgic subjects of the American baked goods canon: brownies, Bundts, and loaf cakes. There are five (!) distinct banana breads that immediately force you to decide which style you prefer: rich with browned butter, a healthy-ish high-protein-laden one, a spicy-strudel-topped version, a chocolate-marbled one, or yes, a Classic 1980s Mom incarnation that will send you back in time, even if you were born this century. Welcome to the Fat + Flour: The Art of a Simple Bake multiverse" - Ken Concepcion

17. How to Cook the Finest Things in the Sea by Ari Kolender

"Despite our direct proximity to the Pacific, Los Angeles historically is not often thought of as a seafood town as much as other regions in the country, or even in the greater Golden State. Chef Ari Kolender, of the restaurants Found Oyster and Queen Street, aims to change that perception with How to Cook the Finest Things in the Sea, his debut book written with his celebrated co-author Noah Galuten. Kolender’s casual mastery of fish and shellfish cookery effortlessly celebrates the seasonal bounty at Southern California farmers’ markets. Calling back to his Charleston, South Carolina, roots, he delivers smoked trout dip, soft-shell crab sandwiches, and even a take on Frogmore Stew, bringing the Low Country to your table. But one of our favorite things to eat is the scallop tostada from Found Oyster. A riot of flavors and textures—crisp apple, fragrant Thai basil, crunchy tortilla, a vivid dressing of lime and yuzu kosho—are a tribute to the glorious immigrant cultures that make the food of LA truly sing" - Ken Concepcion.

18. The Choi of Cooking: Flavor-Packed, Rule-Breaking Recipes for a Delicious Lie by Roy Choi

"One of LA’s greatest champions is Roy Choi. Founder of Kogi BBQ, Choi lit the fuse for the modern American food truck revolution and was largely responsible for bringing Korean American food and culture to the mainstream. Now, 20 years since his smash debut, LA Son—which was as much as a memoir as a cookbook—he brings us a new perspective with The Choi of Cooking: Flavor-Packed, Rule-Breaking Recipes for a Delicious Life: A Cookbook. Focused on vegetables as the star ingredients, Choi imbues recipes like Bomb Kha Chowder and Cold Bibim Salad with his signature energy and style, empowering home cooks to “power up” their meals at home. Even a dish like the instantly craveable Tuna Bibimbap Nicoise Salad comes at you from all angles: Is it a salad? A rice bowl? French? Korean? Choi’s cooking is about honoring tradition but refusing to be beholden to it and always finding joy in the journey" - Ken Concepcion.

19. Coastal: 130 Recipes from a California Road Trip by Scott Clark

"In Scott Clark’s revelatory Coastal: 130 Recipes from a California Road Trip a few things are clear straightaway: 1) Clark’s story of the ragged pursuit of his craft as a chef, working in some of the most celebrated restaurants in the country up to 80 hours a week, had taken its toll on him and left him burnt out, every which way. 2) The casual majesty of California’s Central Coast saved Clark’s life and brought us Dad’s Luncheonette, his acclaimed railroad car–diner in Half Moon Bay. 3) This book will leave you as inspired to get outside and get on the road as it will make you run to your kitchen. Much of what was learned in the fine-dining world remains: an obsessive eye for sourcing, attention to detail, the layering of flavors and textures through a sprawling, diverse pantry, but without the pressure-cooker environment. The rich and caramelized Brussels Sprout Latkes are a perfect example of Clark’s mission of recasting familiar favorites in a new light—a touch healthier, a touch more complex, and a lot of irresistible fun" - Ken Concepcion.

20. By Heart: Recipes to Hold Near and Dear by Hailee Catalano

"Hailee Catalano—trained chef, recipe developer, and social media star—aims to disarm us with By Heart: Recipes to Hold Near and Dear. In her first book, she combines Midwestern generosity with sly creativity in the kitchen. Raised in Chicago and drawing from her Italian American roots, Catalano dishes up heartfelt meals often inspired by childhood memories. Yes, her Roasted Chicken with Red Wine Vinegar and Honey is worth the price of admission, but Catalano’s true gift may lie in her imaginative vegetable cooking—Spanish Zucchini Tortilla, anyone? What about Celery Root and Potato Pierogi? As you would expect, her pastas rock and will inspire obsession. Her bright, soulful, but very playful Spinach Artichoke Ziti will have your friends and family asking for more" - Ken Concepcion.

22. Ghana to the World by Eric Adjepong and co-author Korsha Wilson

"We love seeing more representations of West African culture and cuisine in the shop. Ghana to the World: Recipes and Stories That Look Forward While Honoring the Past by “Top Chef” vet Eric Adjepong and co-author Korsha Wilson is nothing short of a revelation. Deeply personal essays about Adjepong’s journey as first generation Ghanaian-American celebrate the diversity of his culture with 100 traditional recipes and a few modern dishes as well. One of the recipes we can’t wait to make at home is his Oxtail Stew with Rice and Peas. The luxe, marbled meat on the bone is simmered for hours with Scotch bonnet, palm sugar, allspice, and ginger until spoon tender. Complex and comforting, this stew is one of Adjepong’s longtime childhood favorites, and one among many tentpole dishes that he hopes will bring attention to an incredible culinary history that most Americans have yet to appreciate and enjoy." - Ken Concepcion.