I'm a bit stunned to announce the publication of my 40th cookbook project, Cooking Light Global Kitchen. I'm crazy for cookbooks! This one's pretty special, though. It's a collaboration with Cooking Light magazine. Together, we compiled 150 of the world's most iconic and best-tasting dishes. Most of the recipes come from the magazine's 25-year archive, including dishes from chefs and food writers like Rick Bayless, Claudia Roden, Naomi Duguid, and Lidia Bastianich. I developed about 30 more recipes to make sure every continent got a fair showing in the recipe lineup. I also interviewed 15 food experts, including Jose Garces, Grace Young, Hiroko Shimbo, Andrea Nguyen, Raghavan Iyer, Jessica B. Harris, Darra Goldstein, Maricel Presilla, Steven Raichlen, and many others. Their cultural insights and cooking tips appear throughout the book. Cooking Light Global Kitchen is kind of like a greatest hits album. But it’s recipes from every continent around the globe (except Antarctica). With awesome liner notes. And lots of photography! Check out this recipe for Lamingtons, Australia's national dessert of little vanilla cakes dipped in dark chocolate and rolled in shredded coconut. When I tested the recipe, my family devoured them in under an hour!

If that book isn't enough to spice up your cooking, pick up some Chef Salt, my line of seasoning blends featuring unrefined sea salts hand-harvested from around the globe. Chef Salt is available at gourmet stores around the country (even in Japan!), at Whole Foods in the mid-Atlantic region, at Fab.com, and at chefsalt.com. And if you want to spice up your nights, find out where I'll be drumming next with my band Tavern Tan. Just hop on over to TavernTan.com.Cheers!