The best regional cookbooks
can transport you far from your
home kitchen: to childhood, per-
haps, and a favorite family meal,
or to a far-off country long the
subject of wanderlust fantasies.
This fall, an array of titles highlight
traditional specialties, high-end
restaurant dishes, and everything in
between, from across the U.S. and
around the world.
Such books do more than introduce
readers to the iconic traits of a
particular cuisine, says Amy Lyons,
editorial director at Globe Pequot,
whose upcoming regional cookbooks
include two focused on Florida and
one highlighting Wisconsin supper
clubs. They can also act as a rallying
focus on regional
cuisine in the U.S.
point for the community and
offer a ready customer base
for a publisher.
“A good local book with a good
local author instills a sense of
pride and support from people in
the region,” Lyons says. In this
feature, we look at some forth-
coming cookbooks that think
global and local.
A World of Fla
Photos, l. to r.: From Lima (Octopus/Mitchell Beazley),
Grandbaby Cakes (Agate), The Scandi Kitchen (Ryland,
Peters & Small), Guittard Chocolate Cookbook (Chronicle),
Pickled, Fried, and Fresh (Univ. Press of Florida), The
Indian family Kitchen (Clarkson Potter), Sarabeth’s Good
Morning Cookbook (Rizzoli), and The Fire of Peru (HMH).