There are a number of cookbooks released this year featuring vibrant photography, clear instructions, and an extra serving of whimsy, writes Tanya Sichynsky for The New York Times.

The Food and Cooking staff at the publication compiled a list of the top 16 cookbooks that deserve published this year.

Among the 16 titles is one published by Philadelphia chef, Chutatip “Nok” Suntaranon. She wrote Kalaya’s Southern Thai Kitchen with Natalie Jesionka.

While the modern cookbook is replete with bright photos and tidy recipes, it’s more of a life manual.

The chef shares insight on all she learned from her mother, who is the namesake inspiration for her cookbook and her Fishtown restaurant, Kalaya.

In the cookbook, readers can learn how to make spicy, tangy, coconut-forward dishes of Southern Thailand with unapologetic mounds of fiery chiles.

Some of the recipies include the Kalaya House Curry Paste, Seared Mushroom Salad, Southern-Style Crab Curry, and Green Coconut Rice.

Other entries on the list include Bodega Bakes by Bronx native and pastry chef, Paola Velez; and Breaking Bao by New York City’s award-winning pastry chef, Clarice Lam.

Read more about the top 16 cookbooks published in 2024 at The New York Times.

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