There’s no better season than autumn to share food with friends and family. Here are some of fall’s most anticipated and unique books for cooks and bakers.
Samin Nosrat, the bestselling author of Salt, Fat, Acid, Heat, shares 125 meticulously tested, flavor-forward, soul-nourishing recipes that bring joy and a sense of communion in Good Things while Alison Roman features deceptively simple, casually stylish, impossibly delicious recipes that make the most of your pantry in Something from Nothing. Hetty Lui McKinnon shares recipes for meal-worthy salads, smaller bites and simple sweets in Linger and Natalia Rudin offers a collection of over 100 simple, satisfying, plant-packed recipes that are low on effort but big on flavor in Eating Fast and Slow. Andrew Zimmern provides a guide to environmentally friendly practices for buying and cooking food from ocean with The Blue Food Cookbook while Dan Buettner serves up 100 one-pot and one-pan recipes inspired by the blue zones that will help you live to 100 with ease in Blue Zones Kitchen One Pot Meals. Alice Waters champions an empowered relationship between students and organic food, offering delicious recipes that will nourish future generations–and ourselves–from the inside out in A School Lunch Revolution. Chelsea Fagan pens a modern guide to planning, throwing, and attending every type of party in Having People Over; Dan Pelosi’s second cookbook organizes 16 distinct dinner parties designed to take the guesswork out of what to serve when and what goes with what in Let’s Party; and from Martha Stewart comes a re-release of the book that started it all, the 1982 timeless classic Entertaining, with 300 recipes, 450 full-color photographs, and thousands of inspiring ideas that stand the test of time. For a unique cooking experience, Rosie Grant presents an inspiring collection of recipes preserved on gravestones in To Die For and enjoy a delectable collection of over 75 plant-based recipes for vegan butters, creams, cheeses, desserts, and more with Miyoko Schinner in Vegan Creamery.
Attention bakers! Dorie Greenspan’s latest features simple yet memorable recipes for simple celebrations in Dorie’s Anytime Cakes while Kat Lieu shares not-to-sweet treats from a third culture kitchen in 108 Asian Cookies (also a Peak Pick!) and Christina Wood, owner of Seattle’s Temple Pastries, shares 30+ innovate sweet and savory recipes for croissant, brioche and puff pastry in Pastry Temple. Yotam Ottolenghi pastry chef and recipe developer Helen Goh draws on her rich multicultural heritage to deliver more than 100 of her favorite recipes in Baking and the Meaning of Life while Aleksandra Crapanzano (Gateau) celebrates Parisian desserts and other delights in Chocolat. NYT Cooking guru Vaughn Vreeland curates a collection of 100 recipes for the perfect treat anytime with Cookies; Sally McKenney provides bakers with 100 foolproof recipes, from easy to advanced, in Sally’s Baking 101; and Seattle’s Ayan Goyoaga presents a complete bible of groundbreaking recipes for artisanal breads and pastries in The Art of Gluten-Free Bread.
Lovers of Italian cuisine have a bevy of cookbooks to consider. Lidia Bastianich compiled decades of experience in one authoritative volume with Lidia’s The Art of Pasta while Joshua McFadden teaches home cooks how to use storebought dried pasta to create seasonal, restaurant-quality dishes at home in Six Seasons of Pasta. For a fresh take on Italian food, Top Chef and Food Network star Joe Sasto delivers a fresh take on Italian classics in Breaking the Rules; Food Network star,= and Bronx-born Italian-American Christian Petroni delivers the most fun Italian-American cookbook you’ll ever splatter red sauce on in Parm to Table; and discover the delicious flavors of plant-based Italian cooking through 100 vegan recipes with Tara Punzone’s Vegana Italiana. From Italy, head east with Diane Kochilas, whose latest cookbook explores all of the greatest dishes from Greece’s most-visited city in Athens.
In Asian cuisine, Next Level Chef contestant and TikTok star Cassie Yeung delivers 75 craveable Asian recipes to skip the takeout in Bad B*tch in the Kitchen while Sho Spaeth shows you how to make every element in 13 bowls of ramen from scratch in Homemade Ramen. Joanne Lee Molinaro’s second cookbook offers recipes that she makes most often at home in Korean Vegan: Homemade and Arnold Myint shares how to make the Thai food he grew up with in a cookbook that is approachable yet packs a punch of flavor in Family Thai. From the Middle East, Ben Siman-Tov inspires with vibrant, shareable dishes inspired by Mediterranean and Middle Eastern cooking in Eat Small Plates and Maureen Abood celebrates delicious traditional recipes with American innovations such as triple chocolate baklawa and turmeric tea cake in Lebanese Cooking.
Based on the award-winning Hulu series Taste the Nation, Padma Lakshmi compiles dozens of recipes from the immigrant and Indigenous communities she visits, as well as many from her own family, showing us what really comprises American cuisine in Padma’s All American; Hannah Taylor delivers 100 Southern home cooking recipes to feed your family and soul in Measure With Your Heart; and Oglala Lakota chef Sean Sherman uncovers the stories behind the foods that have linked the natural environments, traditions, and histories of Indigenous peoples across North America for millennia in Turtle Island.
~posted by Frank. All descriptions provided by publishers.