Dinner reaches the Americas

Diana Kennedy, who spent decades recording regional Mexican cooking, explains the techniques and ingredients behind dishes from across the country in this practical reference.

Maria Baez Kijac gathers 450 recipes for South American home cooking, from Patagonia to Rio de Janeiro, with notes on the ingredients and customs of each country.

Sean Sherman and Beth Dooley cook the contemporary Indigenous cuisine of the Dakota and Minnesota territories, using seasonal plants, foraged foods, game and fish in place of European staples such as wheat flour and dairy.

Illyanna Maisonet writes about Puerto Rican cooking as it traveled with families to the mainland United States, pairing recipes with stories of migration and family.

Bryant Terry remixes African, Caribbean and Southern dishes into plant-based recipes with farm-fresh ingredients, drawing on the food traditions of the African diaspora.