These Books Will Make You Travel the World for Food

We won’t judge you for wanting to plan your next trip exclusively around food.

Mexico From The Inside Out (Phaidon)

Having gained traction in recent years for its emerging food scene, Mexico is receiving more and more tourists eager to explore its cultural and culinary offerings despite its primary draw as a beach destination. Through intimate snapshots of his dishes and the vibrant Mexican scenery, the city’s chef of the moment and a pioneer of modern Mexican fare, Enrique Olvera, of Pujol (Mexico) and Cosme (New York) fame, presents an even stronger case for why we should head to Mexico right now. Available at National Book Store.

China: The Cookbook (Phaidon)


The latest in the publisher’s series on national cuisines, the substantial volume celebrates one of the world’s oldest and most pervasive: Chinese. With more than 650 recipes for preparing authentic dishes, the cookbook draws not only from China’s big cities but also from its various regions and sub-regions, making it an excellent reference for those interested in China’s deep and complex culinary history. Available at National Book Store.

Central (Phaidon)

Renowned Peruvian chef Virgilio Martínez receives much-deserved recognition with a coffee-table book highlighting the ingenious cuisine at his restaurant, Central, in Lima, Peru, which earned the top spot on the 2016 Latin America’s 50 Best Restaurants for the third consecutive year. Inside, recipes and photographs of both the restaurant and Peru’s stunning landscapes are interspersed with personal essays penned by the chef. Available at National Book Store.

Where Chefs Eat (Phaidon)

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The latest edition of Phaidon’s hit guide features restaurant recommendations in every major city around the world from over 600 of the industry’s most celebrated chefs, including Massimo Bottura and Daniel Boulud. The best part about this hefty compendium is that the more than 3,000 eateries listed run the gamut from cheap eats and hole-in-the-wall spots to destination restaurants and Michelin-starred institutions. Available at National Book Store.

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Manica C. Tiglao
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