September Cookbook Roundup

August ushered in the first wave of cookbooks signaling the annual pre-holiday cookbook palooza, otherwise known as Cookbooktober. September follows with even more craveworthy books. As always, I have reviewed and selected the best new releases from around the world.

If you are planning to purchase any of these books for yourself or as gifts, please use the Buy Book link as we will receive a small affiliate fee that will allow us to index more books. You don’t even need to buy the book you clicked from, we get affiliate revenue for anything you buy from Amazon over the next 24 hours after clicking the link. You will find the Buy Book link (pale blue box to the right of +Bookshelf) when you click on the book titles highlighted in this post (or any post) – your support is very much appreciated.

We have launched the Eat Your Books Cookbook Club – find out more here and come join us. Our World Calendar of Cookbook Events shares author signings, classes, bookstore events and more – Deb Perelman is touring soon for Smitten Kitchen Every Day, Julia Turshen for Feed the Resistance, Nigella Lawson for At My Table and Yotam Ottolenghi & Helen Goh have a big tour for Sweet, along with many other authors hitting the road.

We also have many great giveaways open – be sure to enter and check your email folders (spam and junk) for winning notifications. We will have promotions planned for many of the featured titles so check back regularly. Again, we are working hard to include more countries in our promotions – due to the high cost of postage many publishers are unable to ship outside of their own territory.

As books are often released in many countries you may wish to browse through the entire roundup. The Buy Book button will show you the options available for online booksellers including Book Depository which offers free shipping worldwide.

This month’s selections include new books from Nigella Lawson, Giorgio Locatelli, Alice Waters and Christopher Kimball. A scrumptious assortment of baking books from popular blogger Baker’s Royale, plus Erin Bakes Cake, The Soulful Baker, Food & Wine Desserts and others. Restaurant cookbooks are plentiful this month and include Bäco, Federal Donuts, Cheers to the Publican, and The Sportsman. Let’s get to it!

US

Mexico: A Culinary Quest by Hossein Amirsadeghi is a stunning book that captures the essence and spirit of Mexican food history as well as a wide range of contemporary cooking styles. The lively texts are accompanied by more than 1000 specially commissioned photographs celebrating not only the cuisine but also the rich culture of this beautiful country. The book does not contain recipes; it delivers a comprehensive study of the food, culture, people and landscape of Mexico.

Bäco: Inspired Recipes from the Heart of Los Angeles by Josef Centeno and Betty Hallock is from the chef credited with capturing the myriad tastes of Los Angeles on the plate. Recipes span from simple to show stopping, exploring sauces, soups, mains, salads, and desserts, too. Vibrant, perfectly presented dishes fill this book which is broken down by flavors starting with spicy, salty, pickled, preserved as the first chapter and ending with bubbly, sweet, sour and vivid with a world of flavors and textures sandwiched between. Josef has a few events scheduled to promote this fun book.

Myers + Chang at Home: Recipes from the Beloved Boston Eatery by Joanne Chang shares recipes that are bursting with flavor, are meant to be shared, and anyone can make them at home – try Dan dan noodle salad, Triple pork mushu stir-fry, or Grilled corn with spicy sriracha butter from the popular Boston hotspot.

A Grandfather’s Lessons: In the Kitchen with Shorey by Jacques Pépin shares recipes that the world famous chef has taught his most charismatic pupil, his granddaughter – “food that is plain, but elegant, and more than anything, fun.” Jacques’ events are now on our calendar for both signings and Sur la Table events. This book is absolutely gorgeous with step-by-step photographs and the love of a granddaughter and grandfather shining through in every page. Don’t forget to enter our promotion for Jacques’ My Menus book and an apron from his Sur La Table collection. Our promotion also shares a conversation with the master himself.


The Half Baked Harvest Cookbook: Recipes from My Barn in the Mountains by Tieghan Gerard shares the popular blogger’s fresh take on comfort food, stunning photography, and charming life in the mountains. Tieghan has a knack for punching up the ordinary and transforming it into something special. This book is absolutely gorgeous – I want to cook the whole book and learn how to present food as beautifully. 

Federal Donuts: The (Partially) True Spectacular Story by Michael Solomonov, Steven Cook, Tom Henneman, and Bob Logue and Felicia D’Ambrosio shares the story of how Federal Donuts was created along with recipes. Strawberry lavender, guava poppy, pomegranate Nutella, and salted tehina are just a few of the imaginative flavors featured in this book. Also included are all the tips needed for making foolproof donuts at home. There is even a bonus recipe for the other specialty of “Fednuts”: shatteringly crisp Korean-style fried chicken. Check out the author’s tour dates for this title.

The Home Cook: Recipes to Know by Heart by Alex Guarnaschelli is an all-in-one cooking bible for a new generation with 300 recipes for everything from simple vinaigrettes and roast chicken to birthday cake and cocktails. This book is a keeper – with recipes that appeal to a wide range of tastes and are totally approachable. Check out Alex’s tour dates to see if she is appeariing near you.

JapanEasy: Classic and Modern Japanese Recipes to (Actually) Cook at Home by Tim Anderson offers an introduction to the world of Japanese cooking via some of its most accessible dishes. I am a fan of Anderson – and love his first book Nanban. In his new title, Anderson shares everything we need to know to make authentic Japanese food at home which, in turn, eliminates all the reasons (“excuses”) that we come up with for not doing so. The photos are killer, the instructions spot on and the recipes and diagrams will have us all whipping out gyoza (including making our own wrappers) in no time. Fried prawns with shichimi mayo, Japanese fried chicken, the Best miso soup, and Crab cream croquettes are a few examples of what you will find here. Also included are Sushi, Sukiyaki, Hot Pots and more with tips, tricks and Anderson’s expertise to guide us. This title is also being released in the UK.


My Rice Bowl: Korean Cooking Outside the Lines by Rachel Yang and Jess Thompson is a cookbook with 75 recipes based on the author’s deeply comforting Korean fusion cuisine, inspired by cultures from around the world. As co-owner of the popular Seattle restaurants, Joule, Trove, and Revel, and Portland’s Revelry, chef Yang delights with her unique Korean fusion – think noodles, dumplings, pickles, pancakes, and barbecue. In the cookbook you’ll find the restaurants’ kimchi recipe, of course, but there’s so much more – Seaweed noodles with crab and crème fraîche, Tahini-garlic grilled pork belly, Fried cauliflower with miso bagna cauda, Chipotle-spiked pad thai, Korean-taco pickles, and the ultimate Korean fried chicken (served with peanut brittle shards for extra crunch). I am in love with this book.

Breakfast, Lunch, Dinner… Life!: Recipes and Adventures from My Home Kitchen by Missy Robbins and Carrie King shares her favorite cook-at-home recipes, inspired by her year off from professional cooking. A collection of recipes that Robbins created in her tiny West Village kitchen while she rediscovered life outside of the restaurant world. It is absolutely stunning! Be sure to check out Missy’s tour dates. This is another title that is worthy of our collections.

Cheers to The Publican, Repast and Present: Recipes and Ramblings from an American Beer Hall by Paul Kahan and Cosmo Goss and Rachel Holtzman is the highly anticipated narrative-rich cookbook by Chicago’s superstar chef whose destination restaurant, The Publican, is known for its incredibly delicious pork- and seafood-centric, beer-friendly cooking. I’m sitting on the edge of my seat waiting for this book to arrive – I’ve heard good things from people I trust.

Erin Bakes Cake: Make + Bake + Decorate = Your Own Cake Adventure! by Erin Gardner share a delicious, time-saving secret about cakes: they’re all the same. Why play the guessing game of sifting through dozens of recipes when all you need are just a few that contain hundreds of variation – 572, to be exact! The cakequations in Erin Bakes Cake teach you how to combine her cake, buttercream, cookie, and candy recipes in endless mouth-watering ways. Read more about this book and enter our giveaway on our promotion page.

Oklava: Recipes from a Turkish-Cypriot kitchen by Selin Kiazim celebrates the culinary delights of the Mediterranean, Southern Europe and the Middle East in a way no cookbook has done before. Oklava translates simply as ‘rolling pin’ and for Selin the owner and chef of Oklava restaurant in London, this word conjures up memories of her Turkish-Cypriot grandmother: a rolling pin was never far from her hands, which meant a delicious meal was imminent. These sensational recipes will take you on a journey from home-cooked meals and summers spent in North Cyprus to an exciting interpretation of modern Turkish-Cypriot cooking in London. This book was published in the UK in May.

Baker’s Royale: 75 Twists on All Your Favorite Sweets by Naomi Robinson is full of desserts, but not just any desserts – they’re modernized classic recipes for all seasons and occasions. In 75 recipes, the popular blogger turns familiar desserts on their heads: macarons get a s’mores treatment; pavlova is gilded with Snickers and brownies; profiteroles are a canvas for pecan and caramel crunch. Naomi’s debut cookbook does not disappoint – absolutely stunning.

Maison Kayser’s French Pastry Workshop by Éric Kayser shares more than 125 recipes and includes his bakery bestsellers – Raspberry macaroons, Lemon curd meringue tartlets, Epiphany cake, Yule logs, Financiers, Chocolate and hazelnut tarts, among others. Hundreds of photos show the beautiful pastries, as well as provide step-by-step instructions for anything tricky. A pictogram system helps readers distinguish any recipe’s level of difficulty.


Beekman 1802: A Seat at the Table: Recipes to Nourish Your Family, Friends, and Community by Brent Ridge and Josh Kilmer-Purcell delivers more than 115 recipes to share with your friends and family for building new traditions. Written by the founders of the Beekman 1802 lifestyle brand, and peppered with profiles and recipes from the community that surrounds, inspires, and supports them.


Osteria: 1,000 Generous and Simple Recipes from Italy’s Best Local Restaurants by Slow Food Editore shares the best traditional recipes from osterie, the humble local taverns that preserve the heritage of true Italian cooking. This cookbook is the culmination of that research – 1,000 compelling recipes that highlight ingenuity with rustic ingredients and the generous hospitality of these off-the-beaten-track gems where we all dream of dining.


Sicilia: Sicilian Traditions, Food and Wine by Elisa Menduni is a gastronomic tour of Sicily featuring delicious recipes, wine pairings, and beautiful photographs of the Mediterranean island’s landscapes. From urban cuisine to traditional folk meals and the home cooking of the countryside, each dish becomes an excuse to explore Sicily’s heritage, and to share stories of its life, people, and places.


QUESO!: Regional Recipes for the World’s Favorite Chile-Cheese Dip by Lisa Fain features a mix of down-home standards and contemporary updates, from historical, regional, and Mexican quesos to vegan and dessert quesos, including Chile verde con queso, Squash blossom queso fundido, Pulled pork queso blanco, and Sausage queso biscuits. This is the third title from the popular blogger whose other two titles – The Homesick Texan’s Cookbook and The Homesick Texan’s Family Table and her blog are indexed for members.

Christopher Kimball’s Milk Street: The New Home Cooking by Christopher Kimball, the first cookbook connected to Milk Street’s public television show, delivers more than 125 new recipes arranged by type of dish: from grains and salads, to a new way to scramble eggs, to simple dinners and twenty-first-century desserts. This book is a beauty and I love the addition of international flavors throughout – Za’atar chicken cutlets, Vietnamese caramel fish, and Burmese chicken are a few examples. I cannot wait to make the Tangerine-almond cake with bay-infused syrup. This book is reflective of the Milk Street Magazine which is indexed for our members.

Coming to My Senses: The Making of a Counterculture Cook by Alice Waters retraces the events that led her to Chez Panisse and the tumultuous times that emboldened her to find her own voice as a cook when the prevailing food culture was embracing convenience and uniformity. This book is on my nightstand to read next.

Desserts: Over 130 of Our Most Beloved Recipes by Editors of Food & Wine is a drool-inducing collection of dessert recipes just in time for the holidays. Recipes that will shine at the holiday table such as Poached peaches with baked ricotta or Dark chocolate bark with roasted almonds and seeds to delight a hostess or stuff in a stocking. This book is deserving of your attention – whether the Chocolate peanut butter Swiss rolls call to you or the Seaweed shortbread is more your thing.

Holiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden is another book that will spruce up your holiday baking. Read more about this beautiful title in our promotion, try a recipe for Glazed eggnog madeleines and be sure to enter our giveaway.

Modern Jewish Baker: Challah, Babka, Bagels & More by Shannon Sarna is a book where homage is paid to tradition while reinvigorating recipes with modern flavors and new ideas. One kosher dough at a time, she offers the basics for challah, babka, bagels, hamantaschen, rugelach, pita, and matzah. Never one to shy away from innovation, Sarna sends her readers off on a bake-your-own adventure with twists on these classics.

Tasty. Naughty. Healthy. Nice.: Whole Food Made Sinfully Delicious by Susan Jane White focuses on discovering true food bliss with over 135 recipes that are anything but restrictive. Let Susan Jane, in her own hilarious fashion, show you the tasty way to a healthier you. Tasty dishes such as Chocolate chili con carne with coconut yogurt; Simple salmon with asparagus soldiers, and Pumpkin falafel are a few examples of the recipes here. This a reissue of her previous book The Extra Virgin Kitchen.

Sally’s Cookie Addiction: Irresistible Cookies, Brownies, and Bars for Your Sweet-Tooth Fix by Sally McKenney shares over 75 brand-new cookie, bar and brownie recipes. This title is fully illustrated and features dozens of exciting cookie flavors like butterscotch, peanut butter, s’mores, coconut, and lemon.

Simple Fare: Fall and Winter by Karen Mordechai is the third book from the Sunday Suppers‘ author. I love Karen’s recipes and my only problem with the Spring and Summer and Fall and Winter is the formating of the books themselves – it is somewhat like an extra large magazine – the dishes are beautiful, the recipes perfect but the physical book is awkward. That being said – the content is worth this slight inconvenience.

Slow Cook Modern: 200 Recipes for the Way We Eat Today by Liana Krissoff is what all slow cooker cookbooks should be. Liana delivers one crave-worthy dish after another such as Kasoori methi chicken (with a recipe for Boy choy brown basmatic rice as an accompaniment), Curried pork loin, and Garlicky pork ribs soup with tamarind and greens. The author also shares many tips and advice on slow cooker food safety, ways to round out a meal, other tools you will need to be a star in the kitchen, and a wealth of meals that will keep your family and friends happy and full. I made the Tarragon and Crème Fraîche Chicken which was incredible.

Hot Mess Kitchen: Recipes for Your Delicious Disastrous Life by Gabi Moskowitz and Miranda Berman is high octane fun geared toward the millennial. Recipes range from Quarter-life crisis queso to I created a relationship in my mind cupcakes. The hot mess cook can stop calling out for delivery and start cooking up some quirky named dishes that are guaranteed to be delicious. For more information on this title check out our promotion open to members in the US and Canada, The authors also have events that are shared on our calendar.

Easy Soups from Scratch with Quick Breads to Match: 70 Recipes to Pair and Share by Ivy Manning arrived to the temperature in Colorado dropping from 90 degrees to 40 this weekend. A large pot of soup on the stove and bread in the oven with leaves twirling out the kitchen window is my idea of heaven. Ivy starts with the three B’s: broths, beans, and one versatile bread dough. Tasty combinations include Spicy roasted poblano and potato chowder to be paired with either Quinoa, apple and cheddar muffins or Blue corn and maple skillet bread; and Friulian bean and sauerkraut soup with either Everything rye muffins or Olive and prosciutto rolls. Beautiful photographs, measurements both in volume and weight and unique and flavor packed combinations make this book a ten.

Preservation Pantry: Modern Canning from Root to Top & Stem to Core by Sarah Marshall includes recipes for whole-food canning and preserving locally grown, organic produce that helps fight food waste by transforming roots, tops, peels, seeds, skins, stems, and cores into beautiful, delicious dishes.. When the author started her hot sauce business, Marshall’s Haute Sauce, she noticed that too much of her produce was getting thrown away, so she decided to make it her mission to learn creative uses for food parts that have normally been tossed aside. Through simple, approachable steps, readers will be guided through the process of canning and preserving produce and using parts like carrot and strawberry tops, fennel fronds, beet stems, onion skins, apple cores, Brussels sprout stalks, lemon rinds, and more to make 100 plus unique and delicious recipes.

Feed Your People: Recipes for Big-Hearted, Big-Batch Cooking by Leslie Jonath and 18 Reasons shares recipes for generous family-style, big-batch cooking by chefs, cooks, and big-hearted people with each recipe including specific and helpful strategies, including make-ahead plans, freezing, equipment, and scaling and serving instructions as well as how to “make it to take it” (i.e., make a second batch of soup, cookies, Bolognese, etcetera for takeaway)!

Bean-to-Bar Chocolate: America’s Craft Chocolate Revolution: The Origins, the Makers, and the Mind-Blowing Flavors by Megan Giller invites fellow chocoholics on a fascinating journey through America’s craft chocolate revolution. Learn what to look for in a chocolate bar and how to successfully pair chocolate with coffee, beer, spirits, cheese, and bread. This comprehensive celebration of chocolate busts some popular myths (like “white chocolate isn’t chocolate”) and introduces you to more than a dozen of the hottest artisanal chocolate makers in the US today. You’ll get a taste for the chocolate-making process and how chocolate’s flavor depends on where the cocoa beans were grown – then turn your artisanal bars into unexpected treats with 22 recipes from master chefs.

Distillery Cats: Profiles in Courage of the World’s Most Spirited Mousers by Brad Thomas Parsons tells the tale of the historical role of cats and their evolution from organic pest control to current brand ambassadors and features 15 cocktails to enjoy. James Beard Award-winning author (and noted cat enthusiast) Parsons profiles 30 of the world’s most adorable and lovable distillery cats, featuring “interviews,” a hand-drawn portrait of each cat, plus trading card-style stat sheets with figures like “super-power” and “mice killed.” Brad has several talks and signing dates scheduled in October.

The Science of Cooking: Every Question Answered to Perfect Your Cooking by Dr. Stuart Farrimond handles all your cooking science questions, and helps us to cook tastier, more nutritious food using fundamental principles, practical advice, and step-by-step techniques. Using full-color images, stats and facts through infographics, and an engaging Q&A format to show you how to perfect your cooking, This title brings food science out of the lab and into your kitchen. Topics include meat and poultry, seafood, dairy, pulses and grains, fruits, vegetables, spices, herbs, baked goods, and more, making it perfect for perfecting everyday cooking as well as for special meals.

Recipe Shorts: Delicious Dishes in 140 Characters by Andrea Stewart is a collection of fast, fun, and easy recipes. Based on the premise of Twitter, the recipes are extra concise, written in 140 characters, or fewer. Some people think cooking is complicated and takes too much time, then resort to store-bought meals and takeout. This book aims to break down those barriers and show those that think cooking is too challenging how easy it can be.

Short Stack Vol 29: Pears by Andrea Slonecker brings the pear into the spotlight with her recipes in this latest Short Stack volume. The result, like the understudy turned leading role, is magical, so much so that you’ll be waiting impatiently for that next pear to ripen.

The Dinner Plan: The Keepers Guide to Mastering Weeknight Meals and More by Kathy Brennan and Caroline Campion offers five meal strategies-Make-Ahead, Staggered, One-Dish, Extra-Fast, and Pantry – that will make weeknight dinners effortless. Each of the 135 recipes, from main dishes to sides to salads and “lifesaver” condiments, provide lots of practical Monday through Friday options whether time is super-tight, the fridge is empty, or everyone is coming home at a different time. And all of the recipes are “keepers” brag-worthy, reliable, crowd-pleasing preparations that you’ll confidently turn to again and again from the authors of Keepers.

The Lincoln Del Cookbook by Wendi Zelkin Rosenstein and Kit Naylor celebrates the Minneapolis version of Cheers – at the Del everybody knew your name. Folks hardly minded waiting in line for the fresh caraway rye, the cabbage borscht, the corned beef sandwiches, or the towering strawberry shortcake because every visit was like a family reunion, complete with warm embraces, recounted stories, boisterous jokes, and plenty of amazing food. This book not only gathers coveted recipes for blintzes and challah, coleslaw and Chicken matzo ball soup but also family lore and patrons’ memories, with photographs, menus, and memorabilia that will bring you right back to the Lincoln Del – or make you wish you’d been around to experience its delights in person.

Delightful Desserts: The Secrets to Achieving Incredible Flavor in Your Sweet Treats by Jane Soudah, winner of the Food Network’s Spring Baking Championship, shows readers how to create 60 incredibly delicious desserts with unexpected and amped up flavors. You can learn the secrets to boosting the flavors in your baking, with each recipe demonstrating a tip from Jane’s many years of experience. The adventurous tastes come from utilizing multiple aspects of flavor, from juices and zests to citric acid, aromatic bitters, alcohol and extracts. Learn to balance and bring out the true flavors of the desserts, while adding new flavors to create root, herbal and floral notes, too. Recipes include Yuzu key lime pie, Orange bitters olive oil cake with aperol glaze, Blackberry-rose geranium pound cake and Chinese five spice snickerdoodles.

The Farmhouse Chef: Recipes and Stories from My Carolina Farm by Jamie DeMent offers 150 recipes for every occasion, from down home to downright elegant, inspired by her farm’s yield through the four seasons. DeMent’s cooking style highlights no-nonsense approaches using great ingredients combined with easy preparations for supercharged flavor. Accompanying the recipes are DeMent’s deliciously observant stories that illuminate what life is really like on a working farm.

The German-Jewish Cookbook: Recipes and History of a Cuisine (HBI Series on Jewish Women) by Gabrielle Rossmer Gropman and Sonya Gropman features recipes for German-Jewish cuisine as it existed in Germany prior to World War II, and as refugees later adapted it in the United States and elsewhere. Because these dishes differ from more familiar Jewish food, they will be a discovery for many people. With a focus on fresh, seasonal ingredients, this indispensable collection of recipes includes numerous soups, both chilled and hot; vegetable dishes; meats, poultry, and fish; fruit desserts; cakes; and the German version of challah, Berches. These elegant and mostly easy-to-make recipes range from light summery fare to hearty winter foods. The Gropmans have honored the original recipes, while updating their format to reflect contemporary standards of recipe writing. Six recipe chapters offer easy-to-follow instructions for weekday meals, Shabbos and holiday meals, sausage and cold cuts, vegetables, coffee and cake, and core recipes basic to the preparation of German-Jewish cuisine.

Sicilian Summer: An Adventure in Cooking with My Grandsons by Mary Taylor Simeti welcomes us to the Simeti farm in western Sicily, and to the dinner table where three generations of her family gather each summer to celebrate their multicultural heritage with good food and great affection.

The Moosewood Restaurant Table: 250 Brand-New Recipes from the Natural Foods Restaurant That Revolutionized Eating in America by The Moosewood Collective contains 250 of their most requested recipes completely updated and revised to reflect the way they are cooked now – increasingly vegan and gluten-free, benefitting from fresh herbs, new varieties of vegetables, and the wholesome goodness of newly-rediscovered grains.

Other titles that may be of interest include:

• Cook’s Illustrated All-Time Best Holiday Entertaining by Editors of Cook’s Illustrated Magazine
• F*ck, That’s Delicious by Action Bronson (fun, cool and on fleek – is that still a thing?)
• The Würst!: The Very Best of German Food by Otto Wolff
• Simply Pho: A Complete Course in Preparing Authentic Vietnamese at Home by Helen Le
• Vegan Richa’s Everyday Kitchen: Epic Anytime Recipes with a World of Flavor by Richa Hingle
• Fasting and Feasting: The Life of Visionary Food Writer Patience Gray by Adam Federman
• Eat Like Walt by Marcy Carriker Smothers
• Feast with Sababa: Middle Eastern and Mediterranean Food by Tal Smith (beautiful, love his books)
• Trim Healthy Mama’s Trim Healthy Table: 300 All-New Healthy and Delicious Recipes from Our Kitchen to Yours by Pearl Barrett and Serene Allison
• Fermentation on Wheels: Road Stories, Food Ramblings, and 50 Do-It-Yourself Recipes from Sauerkraut, Kombucha, and Yogurt to Miso, Tempeh, and Mead by Tara Whitsitt
• By the Smoke and the Smell: My Search for the Rare and Sublime on the Spirits Trail by Thaddeus Vogler
• Friendsgiving: Celebrate Your Family of Friends by Alexandra Shytsman
• Field Roast: 101 Artisan Vegan Meat Recipes to Cook, Share, and Savor by Tommy McDonald
• Good Housekeeping Soups: 70 Nourishing Recipes by Good Housekeeping and Susan Westmoreland
• Good Housekeeping Sheet Pan Cooking: 70 Easy Recipes by Good Housekeeping and Susan Westmoreland
• From Freezer to Table: 75+ Simple, Whole Foods Recipes for Gathering, Cooking, and Sharing by Rachel Tiemeyer and Polly Conner
• From Forbidden Fruit to Milk and Honey: A Commentary on Food in the Torah by Diana Lipton
• Ham: A Savor the South® Cookbook by Damon Lee Fowler
• Vegetarian Times Plant-Powered Protein Cookbook: 200 Healthy, Whole-Food Dishes by Editors of Vegetarian Times
• Veganomicon, 10th Anniversary Edition: The Ultimate Vegan Cookbook by Isa Chandra Moskowitz and Terry Hope Romero
• At the Southern Table with Paula Deen by Paula Deen
• Chefs Collective by Michelle Tchea published in Singapore but also released in US – shares profiles of 50 rising and renowned chefs with Asian roots and their award-winning recipes
• Hungry Girl Clean & Hungry: Obsessed! by Lisa Lillien
• Indian Instant Pot Cooking: Traditional Indian Dishes Made Easy & Fast by Urvashi Pitre
• How To Eat Better: How to Shop, Store & Cook to Make Any Food a Superfood by James Wong
• Ladies Who Drink: A Stylishly Spirited Guide to Mixed Drinks and Small Bites by Anne Keenan Higgins
• Jennifer’s Way Kitchen: Easy Allergen-Free, Anti-Inflammatory Recipes for a Delicious Life by Jennifer Esposito
• The Chew Quick & Easy: Stress-free Meals for Every Occasion (ABC) by Ashley Archer
• Sweet Potatoes: Roasted, Loaded, Fried, and Made into Pie by Mary-Frances Heck
• Taste of Home Most Requested Recipes: 633 Top-Rated Recipes Our Readers Love! by Editors of Taste of Home
• The Art of the Bar Cart: Styling & Recipes by Vanessa Dina and Ashley Rose Conway
• Style and Spice: Over 200 Recipes from the American Southwest by Larry Edwards
• Sea Robins, Triggerfish & Other Overlooked Seafood: The Complete Guide to Preparing and Serving Bycatch by Matthew Pietsch and James Fraioli
• The Comfort Food Diaries: My Quest for the Perfect Dish to Mend a Broken Heart by Emily Nunn

Canada

Farm to Chef: Cooking Through the Seasons by Lynn Crawford takes us on a year-long journey with 140 original recipes, organized by season. You’ll discover how easy it is to prepare fresh market ingredients, with a range of the chef’s favourite fruits and vegetables: peas and rhubarb in the spring, summer berries and corn, leeks and pears in the fall, and parsnips and squash in the winter months. This book is absolutely gorgeous with recipes that are both appealing, approachable and comforting.

The Redpath Canadian Bakebook: Over 200 Delectable Recipes for Cakes, Breads, Desserts and More by Redpath Sugar Ltd. is a stunning title filled with recipes for the classics with twists to make our favorites new again. Cappuccino nanaimo bars, No-bake fig and coconut bars, and Nut crusted shortbread cookies are a few examples. This is a must have book for any baker. Decorating instructions with step-by-step photographs will guide us to presenting our bake goods like a pro. 

Best of Bridge Sunday Suppers: All-New Recipes for Family and Friendsby Elizabeth Chorney-Booth and Sue Duncan and Julie Van Rosendaal is an all-new collection of recipes will tempt family and friends to the table for Sunday supper, or for a home-cooked dinner any day of the week.

Arab Cooking on a Prairie Homestead: Recipes and Recollections from a Syrian Pioneer by Habeeb Salloum shares over 200 recipes and the author’s childhood recollections to tell the story of a little-known group of early immigrants to the prairies – the Syrians. There was a significant Syrian community in Saskatchewan during the Depression, and their traditional foods and crops were well-suited to the dryland farming that the drought of the 1930s demanded. Readers will delight in the author’s childhood recollections and his tales of encounters with food around the world. Cooks will be inspired by his love of cooking, by his deep appreciation for his culinary heritage, and by his enthusiasm for new discoveries in food through his travels.

UK

Made at Home by Giorgio Locatelli is a colourful collection of the food that the world famous chef loves to prepare for family and friends. With recipes that reflect the places he calls home, from Northern Italy to North London or the holiday house he and his wife Plaxy have found in Puglia, this title is a celebration of favourite vegetables combined in vibrant salads or fresh seasonal stews, along with generous fish and meat dishes and cakes to share.


Sweet by Yotam Ottolenghi and Helen Goh brings fresh, evocative ingredients, exotic spices and complex flavourings – including fig, rose petal, saffron, aniseed, orange blossom, pistachio and cardamom – to indulgent cakes, biscuits, tarts, puddings, cheesecakes and ice cream in 110 innovative recipes. Check out our calendar for the author’s book tour dates. This book is being published October 17 in the USA.

Feasts by Sabrina Ghayour is the highly anticipated follow up to the award-winning Persiana and number one bestseller Sirocco. Here Sabrina shares a delicious array of Middle-Eastern dishes from breakfasts to banquets and the simple to the sumptuous. Sabrina is one of those authors whose books I must have and was the subject of a recent Flashback Friday.

At My Table: A Celebration of Home Cooking by Nigella Lawson shares fuss-free, delicious dishes in this, her newest title. Nigella says it best: ‘Our lives are formed by memories, and the focus of mine is the food I’ve cooked and the people I’ve cooked for, the people who have sat at my table, as well as the other tables I’ve eaten on, from the blue formica of my childhood, to the mottled zinc that is the nexus of my life now. This book, like all the books I’ve written and all the cookery books I’ve read, is not just a manual, but a collection of stories and a container of memories.’ Nigella is touring to promote her title. 

sketch by Mourad Mazouz and Pierre Gagnaire is finally being released – I’ve been waiting for this book for a while now. Unique cuisine is at its heart, world-renowned three-Michelin-star chef Pierre Gagnaire showcases the best 85 recipes from sketch’s kaleidoscopic menus. Interlaced throughout are artistic interpretations of the recipes, contributed by an array of people involved in all elements of sketch, ultimately creating a sensual feast in a book.

The Sportsman by Stephen Harris shares the UK’s #1 restaurant’s age-old and modern techniques to perfect 50 British classics. It is an absolutely stunning book and I am enjoying reading the stories that accompany the recipes. Please remember Eat Your Book members receive 30% off Phaidon titles when using the link provided. 

Soulful Baker: From highly creative fruit tarts and pies to chocolate, desserts and weekend brunch by Julie Jones uses natural and colourful ingredients, considered decoration and a variety of intricate and delicate designs with pastry, fillings and decoration, Julie provides ideas on how to make considered bakes that beg to be beautifully presented, in a way that feeds your soul as well as your stomach. This book is stunning and bakers everywhere should rejoice!

Vivek Singh’s Indian Festival Feasts by Vivek Singh is a gorgeous book from the chef of London’s Cinnamon Club. Chapters include the most popular festivals celebrated around the world, such as Holi, Onam and Diwali, covering all religions and geographical areas within India, with Vivek’s very own take on the recipes most associated with them. As well as these brand new recipes, the history and culture surrounding each festival will be explored in colourful detail.

The Wholefood Pantry: Change the Way You Cook with 175 Healthy Toolbox Recipes by Amber Rose your essential guide to restocking your kitchen “toolbox” with simple, wholesome, and tasty recipes for stocks, sauces, spice mixes, butters, flavored oils, and more. Learn how to create your own sriracha or plum ketchup, and discover how to create butter from coconut, tortillas from cauliflower, and ice cream from bananas. With a wealth of marinades and dressings you can customize your meats and create delicious, healthy salads. There is also a Sweets section, filled with sumptuous fruit butters, homemade raw chocolate, and fragrant syrups and cordials.

Dinner & Party: Gatherings. Suppers. Feasts. is another gorgeous title from Telegraph journalist, Rose Prince. Whether you’re a beginner looking for simple, impressive recipes or a seasoned host you’ll find all you need in here. Rose’s stance on entertaining is that the cook shouldn’t be banished to the kitchen; cooking for friends and family needn’t be fussy or hard to juggle, but instead made up of dishes that can be prepared in advance, dressed up to impress last minute and enjoyed by everyone.

Cook Yourself Happy by Caroline Fleming is firmly embedded in the Danish concept of ‘hygge’ or ‘cosiness’ – the recipes and ingredients that Caroline uses are drawn from classic Danish origins and influences, and are designed to improve your quality of life and sense of wellbeing. The Danish ‘hygge’ will be emphasized throughout, reflected in Caroline’s personal and nurturing approach to life and cooking, and her desire to share her food with family and friends.

Grow Cook Nourish: A Kitchen Garden Companion in 400 Recipes by Darina Allen draws on the author’s more than 30 years of experience gardening at Ballymaloe to take you through an extensive list of vegetables, herbs and fruits with each entry including explanations of different varieties, practical information on cultivation, growing and maintenance, plus instructions for the best ways to cook produce as well as preserve and utilise a glut. With more than 400 recipes, including a variety for every ingredient, Darina shows how to use your harvest to its full potential. Vegetables range from annual crops such as chicory, radishes and kohlrabi to perennials like asparagus and spinach. Fruits cover apples, currants and peaches plus the more unusual and interesting myrtle berries, loquats and medlars. Plus a comprehensive list of herbs, edible flowers and foraged foods such as samphire, wild garlic and blackberries.

Aperitivo: Drinks and Snacks for the Dolce Vita by Kay Plunkett-Hogge brings together 80 recipes from across Italy, and tells the stories behind the food and the drinks that shape the aperitif hour. The book opens with the aperitivi themselves – Campari and Aperol – as well as recipes for classic Italian cocktails (including the perfect Negroni) and a guide to Italian wine. Kay then introduces simple recipes for Antipasto and Pinzimonio; Tramezzini; Bruschette and Crostini; Seafood; Meat and Fowl; Vegetables, Dairy and Eggs; Bread and Baking; and Dolci.

Herbs: Delicious Recipes and Growing Tips to Transform Your Food by Judith Hann shares recipe inspiration for more common herbs and how to use those herbs that aren’t so readily available in the supermarket. Judith shares a huge collection of recipes that have been tried and tested at her herb cookery school – from simple herb sauces and salads to more ornate dishes, such as Guinea fowl with lovage and lime, or Spare ribs with plum, chilli and sage sauce.

Half Hour Hero by Rozanna Purcell will show you how tasty and healthy whole foods can be – and how easy it is to fit them into a busy lifestyle. Using readily available ingredients and store cupboard essentials, Roz’s whole foods recipes are quick, simple, nutritious and most of all, delicious. In less than thirty minutes, you can prepare, cook, and enjoy natural food that helps you look and feel healthier and happier. With over 100 easy to follow recipes, this title will prove that healthy eating can be fuss-free. From tasty breakfasts, hearty dinners, indulgent desserts, to snacks and tonics to enjoy on the go, Roz will show you how to cook quick dishes that will put natural whole foods at the heart of any life, no matter how hectic. Eating well has never been so simple.

Wild Honey and Rye: Modern Polish Recipes by Ren Behan is a refreshing approach to Polish cuisine that takes us on a journey to discover the new tastes of the food blogger’s beloved culinary heritage. The food of eastern Europe, long misunderstood in the West, is changing – the focus is swinging away from heavy dumplings and stews towards lighter, healthier, fresh and seasonal recipes, served in contemporary ways. In this beautiful collection of recipes, Ren brings us the very best of the Polish kitchen, inspired both by the food of her childhood and by the new wave of flavours to be found in the trendy restaurants, cafes and farmers markets of modern Poland. No book on Polish food would be complete without pierogi, the classic dumplings, and of course they are here, with other substantial dishes such as meatballs, goulash and cutlets, as you might expect, but you will also see them in a new light – filled with strawberries and served with honey and pistachios. Pink sauerkraut adorns vegan pastry rolls, ribs are slowly-braised with honey and vodka, a fresh cucumber salad with sour cream and dill sets off a homely dish of meatballs, and Polish charcuterie sits atop the darkest rye bread.

The Art of the Larder: Good food from your storecupboard, every day by Claire Thomson presents 150 dishes that offer everyday meal solutions, all with store cupboard basics at their heart. An organized, methodical and economical kitchen cupboard can be life-changing. Knowing that you can always have a simple, healthy, delicious meal at your fingertips will revolutionise the way you cook and shop. Food writer Claire Thomson takes you through the essentials, from flours and grains, to pulses, pastas and spices, as well as dried fruits, nuts and seeds for instant dessert or breakfast solutions. By combining larder staples with a little fresh produce, you can enhance your dinner or just make a storecupboard supper from scratch.

The Modern Kebab by Le Bab delivers recipes from chefs who trained in Michelin starred kitchens and wanted to share their love of the flexibility and flavours of the kebab. A modern restaurant in Soho, Le Bab shares their gourmet recipes for fresh, accessible and delicious kebabs. Le Bab is a kebab renaissance project founded by Stephen Tozer and Ed Brunet. Originally a street food operation, they have since opened a restaurant off Carnaby Street in London. They have reinvigorated kebabs with provenance, seasonality and technique honed in Michelin starred kitchens.

River Cottage Much More Veg! by Hugh Fearnley-Whittingstall delivers more irresistible recipes, and this time, takes things one step further in this highly anticipated follow up to Veg Every Day. Fuelled by his passionate belief that plant foods should be the dominant force in our kitchens, Hugh has put cheese, butter, cream, eggs, and refined flour and sugar firmly to one side. Instead, he uses veg, fruit, wholegrains, nuts, seeds, spices and cold-pressed oils to explore the length and breadth of what can be achieved with natural, unprocessed plant foods. The recipes are easy, utterly foolproof and delicious. All but a handful are gluten-free, and at least half the dishes require 20 minutes (or less) hands-on work time. With recipes such as Roast squash and chickpeas with spicy apricot sauce, Blackened cauliflower with pecans and tahini, Spiced beetroot, radicchio and orange traybake, Celeriac and seaweed miso broth, Seared summer cabbage with rosemary, chilli and capers, and Baked celery agrodolce, this new title demonstrates how easy it is to make versatile, plentiful and delicious vegetables the bedrock of your diet.

Nørth: How to Live Scandinavian by Bronte Aurell is full of inspiration and ideas, how-tos and recipes to help you experience the very best of Scandinavian design, philosophy, cookery and culture, this honest behind-the-scenes look at the culture provides an invaluable insight into the wonderful and visually stunning world of Scandinavia.

Kirstie’s Real Kitchen: Simple recipes for modern families by Kirstie Allsopp, Britain’s favourite homemaker, presents her debut cookbook, featuring family meals that everyone will enjoy. ‘Most of the dishes I cook are big dishes as we are a family of six, my partner Ben and myself, my stepsons, Hal and Orion, and our sons Bay and Oscar.’ As someone who didn’t learn to cook at her mother’s apron strings, Kirstie has had to learn as she’s gone along. Luckily she’s been blessed with great advice from the cooks, bakers and chefs she’s worked with and recipes inherited from friends and families over the years. In this her first cookbook, she brings together her favourite recipes – the ones she relies on to feed her family, and whoever else happens to be around.

The Flexible Vegetarian by Jo Pratt shows us how to ace a handful of classic recipes and offers two solutions for her recipes: they can be served as completely vegetarian meals, or with the addition of a simple meat, chicken or fish recipe, making them suitable for meat-free days and meat-eaters alike. Recipes cover international flavours, from spiced poke to peashoot and asparagus gnudi, and they are all simple, quick, packed with protein and well-balanced.

The Sourdough School: Learn How to Make Delicious and Healthy Bread at Home by Vanessa Kimbell starts with with creating your own starter from scratch, then covers basic breadmaking techniques accompanied by step-by-step photography so you can master the basics before going on to experiment with different flavours for delicious and healthy breads. Laced with an abundance of flavour options and inspiring cultural notes, this title celebrates the timeless craft of artisan baking.

Orange Blossom & Honey: Magical Moroccan Recipes from the Souks to the Sahara by John Gregory-Smith details the author’s travels into the heart of the High Atlas Mountains to learn the secrets of traditional lamb barbecue, then his journey north, through the city of Fes, where the rich dishes of the Imperial Courts are still prepared in many homes. From here he continued on to the Rif Mountains, where rustic recipes are made with the freshest seasonal produce. I am a huge fan of Gregory and am excited that another book is coming our way.

Other UK titles of interest include:

• Corn: A Global History (Edible) by Michael Owen Jones
• Feed Me Vegan: Comforting Vegan Recipes for all Your Favorite Meals by Lucy Watson
• Ramen: Japanese Noodles & Small Dishes by Tove Nilsson
• The Story of the Great British Bake Off by Anita Singh
• Oyster: A Global History (Edible) by Carolyn Tillie
• The New Nourishing: Delicious plant-based comfort food to feed body and soul by Leah Vanderveldt 

Ireland

Cook Well, Eat Well by Rory O’Connell, Ballymaloe Cookery School teacher and author of Master It (winner of the prestigious Andre Simon Food Book Award), is back with his second cookbook, which contains the recipes from his popular RTE TV show, How to Cook Well, and focuses on seasonal, balanced three-course meals for elegant eating and entertaining. Recipes are divided by season and include Beetroot and autumn raspberries with honey, Mint and labna; Sashimi of mackerel with crisped radishes and scallions; Roast hazelnut panna cotta with chocolate and caramel sauce and Duck leg curry with cider vinegar. Each perfectly balanced meal caters for 4-6 people, and one of the meals is entirely meat-free. In addition, every season includes a menu for entertaining a large group of people – from a summer alfresco lunch to a Christmas feast. Complete meals can be replicated for elegant entertaining, or individual dishes can be tried for simple and pleasing lunches or dinners.

Australia

Ramen-topia: 40 slurp-tastic recipes by Jack Campbell is all about the unprocessed, original Japanese comfort food not the two minute microwave college staple. Chapters cover the four main types of ramen – tonkotsu, shoyu, miso, and shio – as well as making toppings, noodles, and broths from scratch. With classic, well-loved recipes and more modern adaptions – including curry ramen, no-stock ramen, ramen made with vegan stock, as well as making gluten-free noodles from scratch.

The Healthy Convert: Delicious Dairy-Free, Vegan and Gluten-Free Recipes by Nicole Maree helps those with food intolerances to enjoy the delicious treats that they often miss out on. By healthily converting recipes using allergy-friendly alternatives, the author introduces ways to enjoy food while taking account of intolerances. This title also offers guidance on how to use substitutes for refined sugar, bad fats, wheat flours, dairy, eggs, nuts, and gluten. With as many as one in five people suffering from various intolerances, this book will be an indispensable guide on how to use alternative ingredients to create your favourite treats. Nicole has developed a range of 60 delicious recipes for those with food intolerances by converting recipes we all love, and finding healthy replacement ingredients to create the same delicious treats that those with food intolerances can’t usually enjoy.

New Zealand

Coming Un Stuck Recipes to get you back on track by Sarah Tuck is a stunning book chock full of dishes that will kickstart your desire to get into the kitchen. More information can be found in our promotion along with a recipe and giveaway for NZ and AU members.

Eat by Chelsea Winter provides inspiration for delicious home cooking full of goodness and flavour. Whether you’re planning a barbecue, a quick mid-week dinner or a hearty slow-cooked meal you can count on Chelsea to deliver recipes everyone will love. Eat is packed with dishes that are destined to become new favourites in your household, plus a bumper collection of sides, sauces and sweet treats. No complicated instructions or hard-to-find ingredients, just real food with real flavour made with love.

Let’s: 100+ Favourites mostly healthy, always delicious by Nadia Lim is the author’s seventh cookbook, with all of her previous cookbooks being best sellers. She was the winner of MasterChef NZ in 2011, and has since been a guest judge on both MasterChef and My Kitchen Rules. Nadia is known for her down-to-earth, realistic approach to eating real food, that’s tasty and good for you. Nadia is touring through November 16th.