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Photograph: Jessica Lin
Photograph: Jessica Lin |

From Lebanon

The Lebanese Kitchen (512 pages; Phaidon, $49.95)
The Middle East’s most cosmopolitan cuisine gets its due in a soup-to-sweets compendium, covering 500 spare and easy-to-follow recipes.
The authority: Salma Hage was part of the 1960s Lebanese diaspora, moving to London from the farm she grew up on north of Beirut—taking along classic recipes passed down from her mother and grandmother.
Learn to make: hummus, kibbe, tabouli, fattoush
New York restaurant proxies: Ilili, Almayass

Best cookbooks 2012: Top picks for international food

Snag a glossy tome for the traveled armchair chef on your gift list. Here are the best cookbooks for international food this season.

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In an increasingly globalized food world, it’s no longer enough to know your bologna from your bolognese. The latest gastronomic books have got the planet covered—from Saigon to Venice, Lima to London—illuminating far-away tastes to sauté, simmer or simply ogle at home. Work through your holiday shopping list with our guide to the best cookbooks of the year for international food.

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