Taiwan ranks as Asia’s happiest place according to this (2025) year’s World Happiness Report. Our secret to being happy: our exceptional habit of sharing good meals with loved ones! As a Taiwanese and, naturally, a foodie, I’ve always believed that food is one of the best ways to connect people and to represent a culture—it tells stories, carries traditions, and brings people together. Over the years, I’ve noticed that cookbooks and recipes are often among the most checked out and beloved books in my libraries across countries and continents. This post is inspired by the Bibliophile Diverse Spines 2024 Wall Calendar by Jane Mount and Jamise Harper, which hangs on my wall to remind me everyday to diversify my reading list. With its beautifully illustrated bookstacks, the calendar has become a source of inspiration for celebrating diverse voices. Today, I’m combining my love of food and books to highlight seven incredible cookbooks by culturally diverse authors, showing how they open up a world of flavors, perspectives, and learning. From the tangy sourdoughs of Bryan Ford’s Latin America to the vibrant spices of Zoe Adjonyoh’s Ghanaian heritage, each cookbook offers more than recipes—it offers lessons in strong connection with the IB philosophy of open-mindedness, caring, and reflection. Let’s explore how these culinary treasures can inspire students to connect with global perspectives and embody IB values, one delicious dish at a time.
New World Sourdough by Bryan Ford
I am a bread lover, and New World Sourdough is a vibrant, innovative take on baking that celebrates the rich traditions and flavors of Latin America. Ford, a Honduran-American baker, combines his expertise in sourdough with recipes inspired by his cultural heritage, offering unique creations like Pan de Coco, Cuban Muffins, Challah, and many more.
What sets this book apart is its approachable tone and emphasis on inclusivity—Ford makes sourdough baking accessible to beginners while encouraging experienced bakers to experiment with flavors tied to identity and history. The photography is clear, the instructions are simple even for a kitchen dummy like me, the recipes are well-tested and mouthwatering, and the diverse culture behind each recipe elevates the book beyond a simple cookbook.
Written by Bryan Ford
2020, Quarry Books
ISBN: 9781631598708
In Bibi’s Kitchen by Hawa Hassan & Julia Turshen
In Bibi’s Kitchen is a culinary and cultural treasure that introduces readers to the vibrant flavors of East Africa through the kitchens of “bibis” (grandmothers) from eight countries: South Africa, Mozambique, Madagascar, Comoros, Tanzania, Kenya, Somalia, and Eritrea. Hawa Hassan, a Somali chef, and Julia Turshen bring together a collection of recipes, personal stories, and rich cultural context that highlight the heart of East African cooking traditions.
With recipes like Digaag Qumbe (Chicken Stew with Yoghurt and Coconut) from Somalia and Sukuma Wiki (Greens with Tomatoes) from Kenya, the book is both deliciously authentic and accessible for home cooks. Beyond the food, the detailed introduction to each country and stories of the bibis are deeply moving and give voice to a generation of women whose wisdom is often overlooked. Lastly, as the authors put, this is a book about “connections”: multigenerational connection, cross-cultural connection, and human connection.
Written by Hawa Hassan & Julia Turshen
2020, Ten Speed Press
ISBN: 9781984856739
Zoe’s Ghana Kitchen by Zoe Adjonyoh
Let’s move on the the other side of Africa. Zoe’s Ghana Kitchen is a bold and flavorful tribute to Ghanaian cuisine, blending traditional recipes with modern twists to make West African food accessible to everyone. With dishes like Fante-Fante (Fante fish soup), Ghana Dhal, and Bofrot (Puff Puff, Ghanaian doughnut, a popular street food), Adjonyoh introduces readers to the vibrant spices and ingredients that define Ghanaian cooking.
What makes this book stand out is Zoe’s passion for storytelling. She shares personal experiences about her Ghanaian heritage and her journey to rediscover her roots through food. The book is a sensory experience, with vivid photography and detailed recipes that encourage readers to experiment with unfamiliar ingredients like Jollof sauce and spiced Baobab butter.
Written by Zoe Adjonyoh
2021, Voracious
ISBN: 9780316335034
Zaitoun by Yasmin Khan
The beautiful cover of Zaitoun was the first thing that caught my eye—its vibrant design hints at the beauty and richness within. Yasmin Khan’s cookbook is a heartfelt journey through Palestinian cuisine, offering recipes that celebrate the flavors of the region and shouts “Ahlan wa sahlan*” to all readers.
With dishes like Shakshuka (my personal favorite!), Maqloubeh (upside-down rice with eggplants and peppers), and Roz Bil Halib (Apricot and Rose Water Rice Pudding), Khan provides an accessible yet authentic introduction to Palestinian cooking. The recipes are paired with evocative travel stories and photographs that immerse readers in the landscapes, markets, and kitchens of Palestine.
*May you arrive as part of the family and tread an easy path as you enter, or simply, welcome.
Written by Yasmin Khan
2019, W. W. Norton & Company
ISBN: 9781324002628
My Shanghai by Betty Liu
My Shanghai is more than a cookbook—it’s a beautifully crafted introduction to the cuisine and culture of Shanghai. For me, this book brought back so many cherished memories of my brief four years in the city, from the bustling markets to the comforting warmth of xiaolongbao (soup dumplings).
Liu masterfully combines personal stories with recipes for iconic dishes like Rice-Encrusted Pork Ribs, Hairy Crab Tofu, and Lion’s Head Meatballs, blending tradition festivals and celebrations seamlessly in the book. Her thoughtful explanations make even the more complex recipes approachable, while the photography captures the soul of Shanghai’s culinary scene. Through its recipes and narratives, My Shanghai transports readers to a city where every meal is a celebration of history and flavor.
Written by Betty Liu
2021, Harper
ISBN: 9780062854728
Cooking with the CrunchBros by Jeff Kim & Jordan Kim
Cooking with the CrunchBros is not included in the calendar collection, but is a delightful and family-friendly cookbook that brings the joy of cooking to young children and their families. Created by Jeff Kim and his son Jordan, this book is filled with simple, fun, and flavorful recipes inspired by Korean and Japanese cuisines, like Kimchi Mac Salad, Miso Yaki Onigiri, and Mochi Pizza.
The playful tone and easy-to-follow instructions make it perfect for getting kids involved in the kitchen, fostering creativity, and building lifelong cooking skills. The vibrant photos and adorable father-son dynamic add a warm, relatable charm to the book. Cooking with the CrunchBros is the perfect pick for little chefs and their grown-ups.
Written by Jeff Kim & Jordan Kim
2023, Harvard Common Press
ISBN: 9780760385234
Bottom of the Pot by Naz Deravian
Bottom of the Pot is a deeply personal and beautifully written exploration of Persian cuisine. Named after tahdig, the crispy scorched rice treasured at the bottom of the pot, this cookbook goes beyond recipes to tell the story of Deravian’s Iranian heritage and her journey from Tehran to Europe, Canada and the United States.
With dishes like Khoresh Fesenjan (pomegranate walnut stew), Eeshly Kooka (turmeric ginger bread), and Shir Berenj (rice pudding), Deravian offers a warm and accessible introduction to Persian flavors, weaving cultural, life story, and historical background into every recipe. Her writing is beautiful, her instructions are detailed, and the photography captures the vibrant essence of Iranian food.
Written by Naz Deravian
2018, Flatiron Books
ISBN: 9781250134417
The complete list of November recommended titles in the Bibliophile Diverse Spines 2024 Wall Calendar
- Zoe’s Ghana Kitchen by Zoe Adjonyon
- L.A. Son by Roy Choi
- Aloha Kitchen by Alana Kysar
- Jubilee by Toni Tipton-Martin
- Coconut & Sambal by Lara Lee
- Son of a Southern Chef by Lazarus Lynch
- I Am A Filipino by Nicole Ponseca & Miguel Trinidad
- The Cooking Gene by Michael W. Twitty
- The Sioux Chef’s Indigenous Kitchen by Sean Sherman
- Rose Water & Orange Blossoms by Maureen Abood
- Indian(-ish) by Priya Krishna
- Chicano Eats by Esteban Castillo
- Xi’an Famous Foods by Jason Wang
- My Shanghai by Betty Liu
- To Asia, With Love by Hetty McKinnon
- Zaitoun by Yasmin Khan
- Carla Hall’s Soul Food by Carla Hall
- Sweet Home Cafe by NMAAHC
- The Africa Cookbook by Jessica B. Harris
- New World Sourdough by Bryan Ford
- In Bibi’s Kitchen by Hassan
- My Korea by Hooni Kim
- Vietnamese Home Cooking by Charles Phan
- Bottom of the Pot by Naz Deravian
- Jikoni by Ravinder Bhogal
- Vibrant India by Chitra Agrawal
- Cook Real Hawai’i by Sheldon Simeon with Garrett Snyder
- Amboy by Alvin Cailan
- The Rise by Marcus Samuelsson
BIBLIOGRAPHY:
Helliwell, J. F., Layard, R., Sachs, J. D., De Neve, J.-E., Aknin, L. B., & Wang, S. (Eds.). (2025). World Happiness Report 2025. University of Oxford: Wellbeing Research Centre.
The Secret to Taiwan’s Happiness – Taipei Times. 26 Mar. 2025, https://www.taipeitimes.com/News/editorials/archives/2025/03/26/2003834065.
Eleanor Duggan is a passionate children’s book reader, a storytelling enchantress, an aspiring globetrotter, a part-time book crafter, and an impassioned foodie who is a cooking disaster. She is more known as an international school teacher-librarian, Founding Chair of the Toucan Award, and the International Association of School Librarianship (IASL) Regional Director for Latin America and the Caribbean. She is a Taiwanese with a Belgian soul and is currently enjoying her life as a citizen of the world with her daughter and their 2 one-of-a-kind cats. You may find her via The Third Culture Librarian
GLLI Disclaimer: Opinions expressed in posts on this site are the individual author’s and are not indicative of the views of Global Literature in Libraries Initiative.
Global Literature in Libraries Initiative 
One thought on “#IBKidLit: Feeding the Mind and Heart– Exploring the IB Philosophy Through Global Cookbooks”