Cookbooks I Want to Try This Fall

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For Christmas last year I received a few cookbooks and they have really helped me get back into cooking recently. I love to try new recipes and different foods that I typically wouldn’t really make. It changes things up and introduces me to thinks I may not have thought of or foods I might not have tried before. With so many good cookbooks coming out this year I couldn’t help but make a list. Plenty of famous chefs have incredible books coming out about how to cook more meals economically and use ingredients that typically aren’t used that much by people. Others have given a new spin on baking classics that seem way too fun not to try. There seems to be a running theme of Italian in this roundup, but true to form, I’m always ready to see how other recipes stack up to my family’s tried and true favorites.

“Delicious, hearty Italian meals using accessible and affordable ingredients, by one of the world's most beloved Italian chefs.

In an era of excessive convenience and disposable food waste, Gennaro's Cucina could not come at a better time--you will learn how to use simple ingredients in inventive ways, eat seasonally, spend less, and ultimately eat better.”

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“Whether it's your Mum, your best friend, or your significant other, sweep the person you love off their feet with failsafe recipes for show-off meals for two.

Table for Two is food writer Bre Graham's first cookbook, showcasing recipes to cook for the people you love. Food to make your heart beat faster, things to risk looking silly eating like spaghetti twirled straight from your fork onto your white t-shirt, super quick to whip up things, and alcohol-infused everything. These dishes are for the days when you want to set the table for two and focus on someone special.”

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“Two James Beard-Award winners show how to unlock the secrets of the global pantry and elevate all your favorite foods

Make the most succulent pot roast ever with oyster sauce. Transform a broiled salmon filet with miso. Give an irresistible kick to chicken wings with gochujang. Turn out the crunchiest French toast with panko breadcrumbs. Use Mexican chorizo to add depth to a quick skillet chili. Enliven a no-churn ice cream pie with freeze-dried berries. Impart a savory kick to shrimp and grits with sambal oelek. Add coconut milk to banana pudding—it’s magical. And even your best ribs will take on a sticky new deliciousness with sweet soy sauce. In more than 120 recipes, here’s how—with just a dash here or a tablespoon there—you can elevate your cooking using 65 common pantry items from around the world.”

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“With experience as a cheesemonger, cheese maker and cheese awards judge, Emma Young brings her comprehensive knowledge to the page in this innovative flavour-based guide to cheese. Each cheese profile includes fascinating notes on its origins, what drink it pairs best with, why you must try it, and other cheeses it complements for your next cheese board.

So, whether you consider yourself a cheese connoisseur or are simply curious about the differences between a Cheddar, Comté and Caerphilly, this is an essential companion to have on your shelves.”

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“Learn to cook with confidence and unbridled joy in 100 big, bold, flavorful recipes from New York Times bestselling author Molly Baz

It’s time to crank up the heat and lose the measuring spoons because the secret to cooking is hiding in one simple motto: MORE IS MORE. In her bestselling debut cookbook, Cook This Book, Molly Baz taught the cooking essentials and put her love for mortadella and dill on blast. In More Is More, she’s teaching cooks how to level up their cooking, loosen up in front of that ripping hot pan, and seek deliciousness at all costs. (And yes, there will be more mortadella.) More Is More is a philosophy that encourages more risk-taking, better intuition, fewer exact measurements, and a “don’t stop ‘til it tastes delicious” mentality.”

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“Discover a sparkling region in Southern Italy which offers the most tantalizing food, through 75 authentic recipes, cooked with care and attention using the best ingredients. Italian food reflects culture. In Italy cooking is the product of geography, history, and religion. 'Italian cooking' is really a patchwork of local and regional cuisines, all fiercely claiming to be the best in the country. Ursula Ferrigno's own family come from the south of Italy, and just south of Naples is the Amalfi Coast. It is widely considered to be one of Italy's most magical locations: breath-taking (literally) winding cliff-top roads, pastel-coloured houses tumbling down towards the sea, flower-framed terraces and trees heavy with the world's most coveted lemons at every turn. Discover the delicious food the region has to offer. Vegetable dishes take centre stage and both meat and fish are eaten and often combined. In this seductive book you'll find 75 recipes to enjoy, from simple antipasti and ministre (soups) to pane (bread) and pizza, risotto, pollame and carne (fish and meat), and the all-important contorni (vegetable), alongside essays on the food culture and traditions of the area and beautiful scenic photography.”

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“Casual, effortless, chic: These are not words you’d use to describe most desserts. But before Alison Roman made recipes so perfect that they go by one name—The Cookie, The Pasta, The Lemon Cake—she was a restaurant pastry chef who spent most of her time learning to make things the hard way. She studied flavor, technique, and precision, then distilled her knowledge to pare it all down to create dessert recipes that feel special and approachable, impressive and doable. In Sweet Enough, Alison has written the book for people who think they don’t have the time or skill to pull off dessert. Here, the desserts you want to make right away, you can make right away.”

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“Master chef Jacques Pépin shares his expert insights on cooking economically at home—how to save money, time, and effort—in Jacques Pépin Cooking My Way, with over 150 recipes.

All great chefs know not to waste ingredients, time, or effort—and for master chef Jacques Pépin, this means thinking efficiently about cooking, even at home. In Jacques Pépin Cooking My Way, the legendary cooking teacher offers expert insights on cooking economically at home, with techniques that save money, time, and cleanup effort, without sacrificing taste.”

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“A New Way to Bake reinvents and reimagines cakes, bakes and desserts, using plant-based ingredients that are available globally.

Chef Philip Khoury has delved deep into patisserie in an attempt to make desserts that are 'cleaner', and that present finer flavours and textures. In A New Way to Bake, Philip transforms the traditional building blocks of baking by using plant-based, natural ingredients or ingredients that have been in use for over 100 years.”

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“Pasta just might be the perfect comfort food. Endlessly reinventable, it is a canvas for delicious dreams. And it’s well within your reach to make at home, anytime. It can be super simple, like pici in butter: a revelation made from scratch with just four ingredients. Or it can be incredibly special: agnolotti stuffed with braised shallots and Grana Padano, each parcel a gleaming little gift.
 
In Pasta Every Day, Meryl Feinstein has created the world’s easiest-to-follow guide to making pasta doughs, shapes, fillings, and sauces. A celebrated pasta instructor, professional pasta maker, and founder of Pasta Social Club, she has years of experience helping thousands of cooks bring the pleasure of fresh pasta home.”

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“Discover over 550 much-loved authentic home cooking recipes from England, Wales, Scotland, and Northern Ireland, celebrating the rich traditions of regional and seasonal British cooking

In The British Cookbook, author and food historian Ben Mervis takes readers on a mouth-watering culinary tour across England, Wales, Scotland, and Northern Ireland, revealing a cuisine as diverse as the landscape from which it originates.”

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“The first definitive guide to contemporary French wines and producers in a deluxe two-book package, from a two-time James Beard Award winner
 
This comprehensive and authoritative resource takes readers on a tour through every wine region of France, featuring some 800 producers and more than 7,000 wines, plus evocative photography and maps, as well as the incisive narrative and compelling storytelling that has earned Jon Bonné accolades and legions of fans in the wine world. Packaged in a deluxe slip case and Built upon eight years of research, The New French Wine is a one-of-a-kind book set exploring the world’s most popular wine region. First, examine the land through a thoroughly reported narrative overview of each region—the soil and geography, the distinctive traditions and contemporary changes. Then turn to the second book, which is a comprehensive reference guide to the producers and their wines, similarly detailed by region. From Burgundy to Bordeaux and everywhere in between, this is sure to be the resource on modern French wine for decades to come.”

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“Company will have you rethinking the way you entertain, throwing dinner parties that are less formal, more frequent, and as fun for the cook as for the guests. Preaching leniency, not-guilty pleasures, and the art of making it in advance, Amy soothes the most common party anxieties one by one. Her reflections on writing menus, produce shopping, and how to time a meal are novel but timeless. Not afraid of meat (but obsessed with vegetables), these 125 loyal recipes are arranged in menu form--from intimate dinner parties to larger holiday feasts to parties that serve up to twenty.

With a feast of gorgeous photography and plenty of down-in-the-pan cooking nerdery, Company encourages a return to the habit, and the joy, of cooking for family and friends.”

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“Meet the people and recipes that make the city. Discover Rome’s incredible food through the city’s stories and its people.

The Eternal City is a maze of winding cobblestone streets, where ancient history waits at every turn. Within these storied laneways, Rome’s culinary traditions are honored and transformed by local chefs, pizza makers, cheesemongers, butchers, wine experts, bakers, and more – who make Rome one of the great food capitals of the world.

Visit the places where Romans eat every day, from the trattoria to the home kitchen, through the dishes that define these locations. With 70 recipes shared by iconic eateries, chefs, and Maria’s family and friends, The Eternal City is a love letter to Rome that takes you past the monuments, and into the lives of modern-day Romans. This is an invitation to their tables. Embrace la dolce vita and pull up a chair.”

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“From cookie dough milkshakes to chocolate chip cheesecake to the classic recipe that started it all, The Chocolate Chip Cookie Book offers all the tips, tricks, photos, and recipes you need to bake the cookie of your dreams.

Whether you're creating a cozy self-care treat, a celebration for loved ones, or the perfect gift for any occasion, chocolate chip cookies speak to the heart. In The Chocolate Chip Cookie Book, artist and cookie expert Katie Jacobs offers 100 recipes for every gift-giving season and reason, from fancy dinners to lunchbox goodies.”

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“60 accessible, anytime recipes for delectable cookies, cakes, brownies, and bars that need only one bowl and easy-to-find ingredients, from the award-winning author of Snacking Cakes

Instantly satisfy your cravings with a collection of sweet and savory bakes that are delicious and easy to make. Trusted baker Yossy Arefi promises simple recipes that require minimal effort with big rewards. Almost every treat can be made in under one hour, in one bowl, and with no fancy ingredients or equipment--leaving you with less time in the kitchen and more time for snacking!”

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