Beautiful CookbooksCardamom rolls, lingonberry tarts, and a full year of plant-based Nordic comfort await in Sofia Nordgren's The Nordic Baker, a charming seasonal guide to cakes, buns, and breads from the heart of Sweden.
Spring cooking here ranges from Nordic plant-based baking and Korean fermentation to backyard foraging for magnolia flowers and nettles.
We curated 7 books for this guide:
Cardamom rolls, lingonberry tarts, and a full year of plant-based Nordic comfort await in Sofia Nordgren's The Nordic Baker, a charming seasonal guide to cakes, buns, and breads from the heart of Sweden.
Mimi Thorisson's A Kitchen in Italy brings 100 seasonal Italian meals—zucchini in summer, pistachios in winter, the country's flavors year-round—straight to your table.
Ashley Rodriguez's Rooted Kitchen offers 80+ recipes that taste like you foraged them yourself, paired with essays and techniques for harvesting, preserving, and cooking with seasonal ingredients from your own backyard and beyond.
In Season by Lisa Steele and Tina Rupp hands you 125+ recipes that make deviled eggs ten ways feel like just the beginning—a whole kitchen education in eating what's actually ripe right now.
Jung Eun Chae's Chae walks you through winter kimchi, spring tofu, and autumn's patience in every jar—a seasonal dive into Korean slow food that starts in the kitchen and reaches back to her mother's South Jeolla roots.
Never buy berries again once you know where they actually grow, which is exactly what Alexis Nikole Nelson teaches you in Happy Snacking, Don't Die!
Meals that shift with the seasons rather than the scramble are exactly what Erin French delivers in The Lost Kitchen Volume 3, where comfort and timing meet on every plate.
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What you’ll cook
Book details
What you’ll cook
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What you’ll cook
Book details
What you’ll cook
Book details
What you’ll cook
Book details
What you’ll cook
Updated August 2026