Fall Books September to December Part Two

June 30, 2017 by
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Because of the sheer volume of books that are being published from September to December, I am going to do this post a little differently. This will be a shorter peek at each title, or just a title listing so you can plan your cookbook purchases based on knowing what is being released. For titles being released in July and August, my first preview post covered those months.

I picked these books because they appeal to me or I know they appeal to a great deal of you. There are other titles being published during this time that will be covered during our monthly roundups and I’m sure those busy publishers will be announcing more releases by the time the end of the year comes around.

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. A note: some titles are being released in the UK and then later in the US – but now with sellers like Book Depository (one of our affiliate sellers) you don’t have to wait unless you prefer the US version. 

September

  • Bäco: Inspired Recipes from the Heart of Los Angeles by Josef Centeno and Betty Hallock is the cookbook of the season 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.
  • Erin Bakes Cake: Make + Bake + Decorate = Your Own Cake Adventure! by Erin Gardner share a delicious, time-saving secret: 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.
  • 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.
  • 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 is a favorite of mine and I cannot wait for this book!
  • Hong Kong Diner: Recipes for Baos, Buns, Hotpots and More by Jeremy Pang  is the first cookbook to explore the east-meets-west diner food crossover of Hong Kong cuisine which draws on everything from classic Chinese to America’s west coast to French Vietnamese. Hong Kong Diner represents comfort food at its finest: Beef brisket noodle soup sits alongside Peanut butter French toast, Claypot rice beside Savoury doughnuts, Pineapple buns next to Milk tea, and he expertly brings together in this book the very best dishes that the city has to offer.
  • Made at Home by Giorgio Locatelli is a colourful collection of the food that 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. Coming to the UK in September and US in October – this book will blow our minds. 
  • 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.
  • Comfort: Food to Soothe the Soul by John Whaite is a collection of enticing recipes will have you cooking up a comforting feast in the kitchen. Chapters are divided by comfort cravings, including Something Crunchy; Something Spicy; Something Pillowy; Something Cheesy and, of course, Something Sweet. Recipes include Breakfast Ramen, Devil Curry, Crab & Sriracha Mac’n’Cheese, Lemon & Pea Barley Risotto, Peanut Butter Brownies and Cinnamon Knots.
  • 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.” 
  • 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.
  • 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 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. I am really looking forward to this title as Tieghan has a knack for punching up the ordinary and transforming it into something special. 
  • At My Table: A Celebration of Home Cooking by Nigella Lawson is coming to the UK this September. 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.’ 
  • Mexico: A Culinary Quest by Hossein Amirsadeghi chronicles a journey across some of the country’s most picturesque states in more than 100 entertaining, informative profiles, celebrating not only the cuisine but also the rich culture of which it is part. While food is at its heart, the lure of this title is not just the featured personalities but their tables, menus, local specialties, kitchens, and the country’s magnificent settings and landscape.
  • 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.
  • 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. 
  • Federal Donuts: The (Partially) True Spectcular 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.
  • 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.
  • 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 (but authentic) dishes. I am a fan of Anderson – and love his first book Nanban – this should be great.
  • 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.
  • 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).
  • 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, Fajita Queso, Cactus and Corn Queso Poblano, Frito Salad with Queso Dressing, Pulled Pork Queso Blanco, and Sausage Queso Biscuits. This is the third title from popular blogger whose two titles – The Homesick Texan’s Cookbook and The Homesick Texan’s Family Table and her blog are indexed for members.
  • The Sportsman by Stephen Harris shares the UK’s #1 restaurant’s age-old and modern techniques to perfect 50 British classics.  Please remember Eat Your Book members receive 30% off Phaidon titles when using the link provided.
  • The Palestinian Table by Reem Kassis weaves together a tapestry of personal anecdotes, local traditions, and historical context, sharing with home cooks her collection of delicious, easy-to-follow recipes that range from simple breakfasts and speedy salads to celebratory dishes fit for a feast – giving rare insight into the heart and hearth of the Palestinian family kitchen.  Please remember Eat Your Book members receive 30% off Phaidon titles when using the link provided.
  • 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.
  • 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.
  • 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.

Other titles that we should be on the look-out for include: 


October
  • Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites by Deb Perelman shares more than 100 new, easy-to-cook, impossible-to-resist recipes from the beloved blogger (indexed here) and New York Times best-selling, award-winning author of The Smitten Kitchen Cookbook. A perfect gift for your mom, your friends, your boss, or yourself.
  • Istanbul and Beyond: Exploring the Diverse Cuisines of Turkey by Robyn Eckhardt takes readers on an unforgettable epicurean adventure, beginning in Istanbul, home to one of the world’s great fusion cuisines. From there, they journey to the lesser-known provinces, opening a vivid world of flavors influenced by neighboring Syria, Iran, Iraq, Armenia, and Georgia. From village home cooks, community bakers, café chefs, farmers, and fishermen, they have assembled a broad, one-of-a-kind collection of authentic, easy-to-follow recipes – many of which have never before been published in English. I tested a few recipes from this title and they were delicious. 
  • Sweet  by Yotam Ottolenghi and Helen Goh is coming to the US this month and was released last month in the UK. The pastry chef turned international cooking sensation shares this book entirely filled with delicious baked goods, desserts, and confections starring his signature flavor profiles and ingredients including fig, rose petal, saffron, orange blossom, star anise, pistachio, almond, cardamom, and cinnamon.
  • A Baker’s Life: 100 fantastic recipes, from my childhood favourites to five-star perfection by Paul Hollywood is being published in the UK this month and US in November. This title contains 100 of the baker’s most treasured recipes, which he has carefully finessed over the length of his career. Each chapter is filled with bakes that represent a different decade of Paul’s life – learning the basics at his father’s bakery; honing his skills as a top pastry chef in the finest hotels; discovering the bold flavours of the Mediterranean while working in Cyprus; and finding fame via the hugely popular Great British Bake Off television series.
  • Corsica: The Recipes by Nicolas Stromboni celebrates all that is Corsican – the people, the geography and, most importantly, the food. And with around eighty incredible Corsican recipes designed to be prepared in the home kitchen, you’ll be transported to the island in no time.
  • Super Tuscan: Heritage Recipes from Our Italian-American Kitchen by Debi Mazar and Gabriele Corcos shares over 100 tasty recipes, Debi and Gabriele share entertaining anecdotes, useful tips, and day-to-day life in their household with over 125 stunning photographs. Super Tuscan will inspire you to make cooking a daily experience in your family life and live la dolce vita wherever you are. I am a huge fan of Gabriele and Debi – their first book Extra Virgin – is amazingly good. I’ve made dozens of recipes with no fails and many compliments.
  • Feasts by Sabrina Ghayour (see October – released last month in the UK).
  • Eleven Madison Park: The Next Chapter (Deluxe Edition) by Daniel Humm and Will Guidara reflects on the last eleven years at Eleven Madison Park, the period in which this singular team garnered scores of accolades, including four stars from the New York Times, three Michelin stars, seven James Beard Foundation awards, and for Chef Humm, the 2015 chefs’ choice award from a worldwide jury of his peers.  In two highly appointed volumes, the authors share more than 100 recipes, stunning photographs, lush watercolor illustrations, and – for the very first time – personal stories from Chef Humm describing his unparalleled culinary journey and inspiration. Only 11,000 copies of this deluxe slipcase collection have been printed, and each edition is numbered and hand signed by the authors.
  • Instant Pot Miracle: From Gourmet to Everyday, 175 Must-Have Recipes by The Editors at Houghton Mifflin Harcourt is going to be a must have – not only because these recipes are approved by Instant Pot – but because one of my recipes is shared in this title!
  • Feed the Resistance: Recipes + Ideas for Getting Involved  by Julia Turshen is a practical and inspiring handbook for political activism – with recipes. As the millions who marched in January 2017 demonstrated, activism is the new normal. When people search for ways to resist injustice and express support for civil rights, environmental protections, and more, they begin by gathering around the table to talk and plan. These dishes foster community and provide sustenance for the mind and soul, including 30 of the healthy, affordable recipes Turshen is known for, plus 10 recipes from a diverse range of celebrated chefs.
  • The Farm Cooking School: Techniques and Recipes for Inspired Seasonal Cooking by Ian Knauer and Shelley Wiseman is packed with many of the same lessons you’d learn in person at the authors’ school in Vermont.
  • Mary’s Household Tips and Tricks: The Complete Guide to Home Happiness by Mary Berry is a wonderful, practical and comprehensive household how-to from national treasure, Mary Berry. “This book is a collection of what I’ve learnt about running a home over the years, along with all the helpful hints that friends and family have imparted to me. It’s about helping you with life – not creating more work, or telling you what you should do. These are my tips, gleaned from years of practical experience, and I hope it will be a helping hand.”
  • River Cafe 30 by Ruth Rogers and Rose Gray is a celebration of an iconic restaurant on its thirtieth birthday. This bold and beautiful cookbook has over 120 recipes – revisiting favourites from the first iconic River Cafe blue cookbook, updated for home cooks today, and introducing 30 new recipes, with new tips and anecdotes.
  • Andina: Healthy, Fresh Food From Peru by Martin Morales reveals for the first time ever the unique dishes of the Andes region of Peru, an area where quinoa, maca and naturally healthy eating reign supreme. Featuring over 120 recipes, chapters cover breakfasts, snacks, superfood salads and healthy desserts, power shakes and protein-packed main courses. The author’s first title Ceviche is a favorite.  This new book is being released in UK this month and in the US next.
  • The Simple Bites Kitchen: Nourishing Whole Food Recipes for Every Day by Aimée Wimbush-Bourque shares the popular blogger’s love of whole foods along with heart-warming kitchen stories and recipes that are nutritious, fairly simple to make, and utterly delicious. Aimée knows the challenges that come with feeding a family and tackles them head on by providing lunchbox inspiration, supper solutions and healthy snack options. Brown Eggs & Jam Jars, her first title, is a beautiful book. 
  • The Grand Central Market Cookbook: Cuisine and Culture from Downtown Los Angeles by Adele Yellin and Kevin West delivers over 85 distinctive recipes, plus spectacular photography that shows off the food, the people, and the daily bustle and buzz of the Market. Stories about the Market’s vibrant history and interviews with its prominent customers and vendors dot the pages as well.
  • The Myrtlewood Cookbook: Pacific Northwest Home Cooking by Andrew Barton brings forth 100 recipes that amplify the tastes, colors, and textures of summer tomatoes, fall mushrooms, winter roots, and spring greens. You will gain nearly as much from reading these recipes as from cooking them. Whether you are inspired to make Nettle Dumplings in Sorrel Broth, Candied Tomato Puttanesca, or Russet/Rye Apple Pie, be prepared to swoon under the spell of Myrtlewood. I reviewed this gorgeous book when it was published independently. So thrilled that Sasquatch is making this title available. 
  • David Tanis Market Cooking: Themes and Variations, Ingredient by Ingredient by David Tanis is about seeking out the best ingredient and exploring the best ways of cooking it, pulling from all the world’s great cuisines. So whether it’s Louisiana Dirty Rice, Persian Jewel Rice, Chinese Sticky Rice, Arroz Valenciana, or Italian Risotto, you learn the qualities of each ingredient (the long and the short of it!) and the best methods and recipes for showcasing what makes it special.
  • Zingerman’s Bakehouse: Best-Loved Recipes for Baking People Happy by Amy Emberling and Frank Carollo is the must-have baking book for bakers of all skill levels. Since 1992, Michigan’s renowned artisanal bakery, Zingerman’s Bakehouse in Ann Arbor, has fed a fan base across the United States and beyond with their chewy-sweet brownies and gingersnaps, famous sour cream coffee cake, and fragrant loaves of Jewish rye, challah, and sourdough. It’s no wonder Zingerman’s is a cultural and culinary institution. Now, for the first time, to celebrate their 25th anniversary, the Zingerman’s bakers share 65 meticulously tested, carefully detailed recipes in a beautiful hardcover book featuring more than 50 color photographs and bountiful illustrations. 
  • France is a Feast: Paul and Julia Child’s Photographic Journey by Alex Prud’homme and Katie Pratt documents, through intimate and compelling photographs, Julia Child discovering French cooking and the French way of life.
  • The Modern Cook’s Year by Anna Jones is the long-awaited new cook book from the rising food star who has authored A Modern Way to Eat and A Modern Way to Cook. The Modern Cook’s Year will be filled with hugely-inventive, easy recipes that will continue to transform vegetarian main meals into vibrant, energising food that everyone wants to eat. 
  • Kristen Kish Cooking: Recipes and Techniques by Kristen Kish and Meredith Erickson shares more than 80 recipes from the Top Chef that celebrate impeccable technique and bridge her Korean heritage, Michigan upbringing, Boston cooking years, and more.
  • The Cherry Bombe Cookbook by Kerry Diamond and Claudia Wu shares selected recipes from the writers of the quarterly Cherry Bombe.
  • The Juhu Beach Club Cookbook: Indian Spice, Oakland Soulby Preeti Mistry brings the outsized opinions and culinary daring of the chef/owner of Oakland’s Juhu Beach Club, to the page. This collection of street food, comfort classics, and restaurant favorites blends cuisines from across India with American influences to create irresistible combinations. 
  • Guerrilla Tacos: Recipes from the Streets of L.A.  by Wesley Avila and Richard Parks III is the definitive word on tacos from native Angeleno Wes Avila of Guerrilla Tacos, who draws on his Mexican heritage as well as his time in the kitchens of some of the world’s best restaurants to create taco perfection.
  • Catalonia: Spanish Recipes from Barcelona and Beyond by José Pizarro shows readers how to create some of the best-loved dishes from the Catalonian region at home. Dispelling the myth that creating tapas and traditional Spanish fare is scary, he shows us how to take the experience of eating in the little bars of Barcelona to your own kitchen. Set to the backdrop of the stunning views of Barcelona and the rest of Catalonia, you’ll really feel like you’re on a magical holiday in Spain. Basque was beautiful so I am anxious to see tis title.
  • Igni: The First Year by Aaron Turner this book tells the story of IGNI, a high-end degustation restaurant in the backstreets of the Australian coastal city of Geelong. 
  • The Artful Baker: Extraordinary Desserts From an Obsessive Home Baker by Cenk Sonmezsoy is a collection of more than 100 extraordinary desserts – all with photos and meticulous instructions – by the creator of the internationally acclaimed blog Cafe Fernando. 
  • Lidia’s Celebrate Like an Italian: 220 Foolproof Recipes That Make Every Meal a Party by Lidia Matticchio Bastianich and Tanya Bastianich Manuali gives us 220 fantastic recipes for entertaining with that distinctly Bastianich flare. From Pear Bellinis to Carrot and Chickpea Dip, from Campanelle with Fennel and Shrimp to Berry Tiramisu – these are dishes your guests will love, no matter the occasion. Here, too, are Lidia’s suggestions for hosting a BBQ, making pizza for a group, choosing the perfect wine, setting an inviting table, and much more.
  • Recipes from an Italian Butcher: Roasting, Stewing, Braising by The Silver Spoon Kitchen shares 150 inspiring and authentic Italian recipes for meat, poultry, and game – from the world’s most trusted authority on Italian cuisine. Please remember Eat Your Book members receive 30% off Phaidon titles when using the link provided.
  • Okanagan Table: The Art of Everyday Home Cooking by Rod Butters is a cookbook celebrating the local flavours: creating exceptional meals by connecting with the freshest, highest quality food. Featuring more than 80 illustrated recipes, the book is structured in the order in which we enjoy our meals: sunrise, midday, sunset, and twilight and showcases a collection of classic and signature recipes from the Okanagan Valley. 
  • State Bird Provisions: A Cookbook by Stuart Brioza and Nicole Krasinski and JJ Goode is the debut cookbook from one of the country’s most celebrated and pioneering restaurants, Michelin-starred State Bird Provisions in San Francisco.
  • Downtime: Deliciousness at Home by Nadine Levy Redzepi blurs the lines between everyday and special occasion cooking, elevating simple comfort food flavors to elegant new heights. When you’re married to Noma’s Rene Redzepi you never know who might drop by for dinner…So Nadine Redzepi has developed a stripped-down repertoire of starters, mains, and desserts that can always accommodate a few more at the table, presenting them in a stylish yet relaxed way that makes guests feel like family – and makes family feel special every single day.
  • Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Slow Cooker, and Instant Pot by Melissa Clark – it’s InstantPot and Melissa Clark – nothing else is needed here. 
  • MUNCHIES: Late-Night Eats from the World’s Best Chefs by JJ Goode and Helen Hollyman and Editors of MUNCHIES is based on the game-changing web series Chef’s Night Out, features stories of the world’s best chefs’ debauched nights on the town, and recipes for the food they cook to soak up the booze afterwards.
  • Elizabeth Street Cafe by Tom Moorman and Larry McGuire and Julia Turshen shares recipes from the French-inspired Vietnamese restaurant located in the cultural hub of Austin, Texas – recommended by everyone from locals to Bon Appetit to The New York Times. Please remember Eat Your Book members receive 30% off Phaidon titles when using the link provided.
  • Lisboeta: Recipes from Portugal’s City of Light by Nuno Mendes  invites you to experience the author’s favourite places, and the incredible food you will discover there. Sharing recipes inspired by the dishes that he loves, Nuno takes you through a typical day in Lisbon.
  • The Christmas Chronicles: Notes, Stories and Essential Recipes for Midwinter by Nigel Slater features everything you need for the winter solstice. Written as a diary, and starting in September, this is the story of Nigel Slater’s love for winter, its fables and its family feasts.
  • The Chef and the Slow Cooker by Hugh Acheson brings a chef’s mind to the slow cooker, with 100 recipes showing readers how an appliance generally relegated to convenience cooking can open up many culinary doors.
  • Modernist Bread: The Art and Science by Francisco Migoya and Nathan Myhrvold brings the complete story of bread to life across five volumes – uncover its incredible history, loaves from every corner of the world, and the breath-taking beauty of scientific phenomena at work above and below the crust. In addition, you will discover innovative recipes and techniques developed by the Modernist Cuisine team that have not been published anywhere else.
  • S Is for Southern: A Guide to the South, from Absinthe to Zydeco by Editors of Garden and Gun and David DiBenedetto is a lively compendium of Southern tradition and contemporary culture.
  • wd~50: A Restaurantby Wylie Dufresne and Peter Meehan is the first cookbook from one of the world’s most groundbreaking chefs and a pioneering restaurant on the Lower East Side – the story of Wylie Dufresne’s wd~50 and the dishes that made it famous.
  • Bringing It Home: Favorite Recipes from a Life of Adventurous Eating by Gail Simmons is the long-awaited book from the Top Chef judge. From her travels, where she tries different dishes and keeps detailed notes on them, to her culinary adventures with the world’s most notable chefs on Top Chef, she is always thinking: “how can I bring this dish home to my kitchen?” She then makes the recipe approachable with accessible ingredients so it can be made in a short time for a family dinner.
  • Pok Pok Drinking Food of Thailand by Andy Ricker and JJ Goode is a cookbook featuring the rich and varied drinking food of Thailand (and the drinks it’s consumed with), with 50 recipes and travelogue-like essays, inspired by Whiskey Soda Lounge, Ricker’s Portland, Oregon, restaurant. I’ve been waiting for this since Pok Pok was published.
  • Night + Market: Delicious Thai Food to Facilitate Drinking and Fun-Having Amongst Friendsby Kris Yenbamroong 
    shares the author’s brash style of spicy, sharp Thai party food by stripping down traditional recipes to wring maximum flavor out of minimum hassle. Whether it’s a scorching hot crispy rice salad, lush coconut curries, or a wok-seared pad Thai, it’s all about demystifying the universe of Thai flavors to make them work in your life. 
  • Breaking Bread: A Baker’s Journey Home in 75 Recipes by Martin Philip is an intimate tour of Philip’s kitchen, mind, and heart. Through seventy-five original recipes and life stories told with incandescent prose, he shares not only the secrets to creating loaves of unparalleled beauty and flavor but the secrets to a good life. From the butter biscuits, pecan pie, and whiskey bread pudding of his childhood in the Ozarks to French baguettes and focaccias, bagels and muffins, cinnamon buns and ginger scones, Breaking Bread is a guide to wholeheartedly embracing the staff of life.
  • Chefs & Company: 75 Top Chefs Share More Than 180 Recipes to Wow Last-Minute Guests by Maria Isabella delivers a never-before-assembled collection of recipes offers a rare and exciting glimpse into the private home kitchens of 75 culinary superstars as they prepare show-stopping meals for their own last-minute guests in an hour or less. With more than 180 personal recipes, secret tips, inside advice, beverage pairings, and music playlists, plus gorgeous full-color photos, you’re set up for success no matter the occasion. 

Other exciting titles are: 



November

  • Tuscany: Simple Meals and Fabulous Feasts from Italy by Katie and Giancarlo Caldesi – it’s the Caldesis – to me all their books are must haves. This title takes readers on a culinary journey through a Tuscan day. The pace of both life and cooking in Tuscany is slow and calm. Breakfasts are considered, lunch often eaten at home with family, and weekend dinners a feast.
  • Meyer’s Bakery: Bread and baking in the Nordic kitchen by Claus Meyer teaches us to bake the perfect baguette or scone, knead our own spelt loaf or create the New York classic, the bagel. Turn your hand to pretzels and naan bread, or indulge in sugary churros and madeleines. Alongside the recipes, Claus gives tips and tricks for achieving best results, with explanations of the best flour and equipment to use. Photographed step-by-step instructions explain each baking technique, while troubleshooting sections provide advice. Containing 80 foolproof recipes from the man who is taking New York by storm the Nordic way.
  • Moto: The Cookbook by Homaro Cantu represents the decade he the master ran the restaurant – 2004 until 2014 – with ten ground-breaking dishes that were served each year. In addition to the recipes, the book traces Cantu’s development from a young chef opening his first restaurant to a groundbreaking culinary mind at the forefront of high-end cuisine. 
  • Butter (Short Stack) by Dorie Greenspan – it’s Dorie Greenspan and butter – it’s a no brainer. 
  • Bread is Gold by Massimo Bottura is the first book to take a holistic look at the subject of food waste, presenting recipes for three-course meals from 45 of the world’s top chefs. These recipes, which number more than 150, turn everyday ingredients into inspiring dishes that are delicious, economical, and easy to make. Please remember Eat Your Book members receive 30% off Phaidon titles when using the link provided.
  • Boragó: Coming from the South by Rodolfo Guzman combines the internationally acclaimed chef’s fascinating narratives about Chilean geography and ingredients, his never-before-published notebook sketches of dishes and creative processes, and gorgeous landscape and food photographs that introduce readers to the distinctive pleasures of Chilean culture and cuisine. This is rounded off by Guzmán’s selection of 100 savoury and sweet recipes exclusively chosen from the menu at Boragó. Please remember Eat Your Book members receive 30% off Phaidon titles when using the link provided.
  • The Tivoli Road Baker by Michael James and Pippa James shares the knowledge that goes into creating standout bread and pastries. The mission is to make these recipes accessible for people who are new to the art while also including tips, ideas and inspiration to challenge more skilled cooks and bakers.
  • Bourke Street Bakery: All Things Sweet: Unbeatable Recipes from the Iconic Bakery by Paul Allam and David McGuinness is the companion to the definitive and international bestselling bread bible, Bourke Street Bakery. Step-by-step photography accompanies the triple-tested recipes for the pastries, cakes, tarts, cookies and confectionary of your dreams. This collection represents years of testing, adapting and refining of the recipes, so now readers at home can be sure that with Bourke Street Bakery: All Things Sweet they are set to bake the perfect treat every time. It’s destined to become another instant classic. 
  • Da Vittorio: Recipes from the Legendary Italian Restaurant by Enrico Cerea and Roberto Cerea is a must-have cookbook for lovers of fine Italian cuisine. Founded in 1966 by Vittorio Cerea, Da Vittorio is today one of the most beloved restaurants in Italy. The first-ever cookbook from the Michelin three-star institution, this volume presents fifty never-before-published recipes adapted for discerning home chefs.
  • Mouneh: Preserving Foods for the Lebanese Pantry by Barbara Abdeni Massaad at long last this gorgeous book is being re-issued. I cannot wait for November! (update 9/1/17 – this title has been pushed to 2018).
  • Kachka: A Return to Russian Cooking by Bonnie Frumkin Morales is the first cookbook from Portland’s nationally acclaimed Russian restaurant. The author says it will be “very closely related to what we do at the restaurant, obviously with the home cook in mind.”
  • Boqueria: A Cookbook, from Barcelona to New York by Marc Vidal and Yann de Rochefort and Genevieve Ko is the definitive cookbook of the celebrated Boqueria restaurants, inspired by the best of Barcelona tapas. 
  • Paladares: Recipes Inspired by the Private Restaurants of Cuba by Anya Von Bremzen is the first book to tell the story of Cuban cuisine through the lens of the restaurant owners, chefs, farmers, and patrons, while examining the implications of food short­ages, tourism, and international influences of a country experiencing a paradigm shift in cooking. Filled with 150 authentic and modern recipes adapted for the home cook, from classics like Ham and Cheese Empanadas to Pumpkin Flan with Spinach and Saffron, and 350 vivid color photographs, Paladares brings the country’s spirited cooking into your own kitchen.
  • Lomelino’s Pies: A Celebration of Pies, Galettes, and Tarts by Linda Lomelino gives perennially popular pies a fresh and indulgent twist by social media superstar and cook, food stylist, and photographer Linda Lomelino. Her books are pure art.
  • The Sullivan Street Bakery Cookbook by Jim Lahey introduces home bakers to sourdough versions of the pugliese, brioche, and multigrani for which the bakery is known. This includes a step-by-step guide to making sourdough starter (biga) from the bloom that appears on fresh organic produce.
  • Hummus and Co: Middle Eastern Food to Fall in Love with by Michael Rantissi and Kristy Frawley invites you into its generous heart, full of love, laughter and great food for sharing with friends and family.The 140+ recipes for fresh greens and vegetables, grains, fish, chicken and meat, are bursting with zesty flavour. This title is being released in Australia.

Other November titles that should be on your radar:



December


January 2018 

And I have to mention this book that is scheduled to be released in January! 


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