Olive oil, fire, and long tables
Mediterranean Collection
Italy, Spain, Portugal, Greece, France, and Morocco — six kitchens that share a sea, a bottle of oil, and the habit of staying at the table.
Give ComidaTime
Cook Your Way Around the World
Collections are how the series is meant to be given and kept — a region at a time, not thirty lonely volumes. Start with a sea, a spice route, or a family table.
Each collection is a path: free recipes on every cuisine page, a table guide when you want to host, and the cookbook when you are ready to keep the kitchen.
Wok, steamer, and spice routes
Asian Collection
China, Japan, Korea, Thailand, Vietnam, Indonesia, and the Philippines — seven kitchens along the routes that moved rice, chile, and technique.
Chinese · Japanese · Korean · Thai · Vietnamese · Indonesian · Filipino
Meze, bread, and spice markets
Middle Eastern Collection
Turkey, Persia, Lebanon, and the wider Middle East — shared plates, hospitality you can taste, and the markets behind them.
Turkish · Persian · Lebanese · Middle Eastern
Biryani, bread, and layered spice
South Asian Collection
India and Pakistan — regional masalas, breads from the tandoor, and the generosity of a feast.
Stew, grain, and the communal plate
African Collection
Ethiopia and West Africa — injera, jollof, and the joy of eating from one tray.
Comfort, gardens, and winter tables
European Collection
Germany and Eastern Europe — schnitzel, pierogi, and the comfort of a table that gathers everyone.
Backyards, islands, and regional classics
Americas Collection
The United States and the Caribbean — barbecue, jerk, and gatherings that start outdoors.