Kardea Brown: The 31 Best Cookbooks of 2022 for Everyone on Your Gift List

These gorgeous new titles will inspire and delight your favorite cooks.

Cookbooks make the perfect gifts — they offer food-lovers and cooks delicious new recipes to try in the kitchen, and they give readers and travelers glimpses into new cultures and regions. Our guide this year overflows with fantastic options for every taste and aesthetic — from a mouth-watering dive into southern comfort food to a fascinating exploration of the little-seen dishes of the Himalayan Trail. You’ll find familiar faces here (hello, Bobby!) and much-anticipated follow-ups (see Ina’s latest go-tos) as well as friendly new voices and amazing photography. And who better to tell you about these books than the hyper-passionate chefs and writers at Food Network? No matter who’s on your list, our staffers have got you covered with these great picks.

We encourage you to purchase from small businesses, including independent bookstores in your area or those that exist online. We love to shop at Bookshop for online shopping, and Indie Bound can help you find independently-owned bookstores near you.

$31.49

Kardea Brown’s The Way Home is an inviting look into the Gullah Geechee food traditions of the Sea Islands of South Carolina where the Food Network star grew up. Warmly addressing her audience as “cousins,” Kardea tells stories about her grandmother, her own journey from a job as a social worker to hosting her show, Delicious Miss Brown and finding the kitchen as her comfort zone. The recipes, such as Buffalo Blue Fried Shrimp, are what Kardea calls New Gullah—food that reflects her Gullah Geechee heritage and the preservation of West African food and traditions, but with some delicious, innovative changes. There is a whole chapter on preserves, including a recipe for Hot Peppa Jelly. Kardea also shares recipes like Deviled Crabs that were featured on her show. Fans of Delicious Miss Brown, those looking to learn about Gullah Geechee cuisine and home cooks excited to expand their repertoire in a meaningful way are sure to love this book.

Sam Marcus, Culinary Editorial Fellow

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