October 2020 New Cookbook Review

October 26, 2020 by
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This month exhausted me before it even began. The pandemic had publishers moving release dates so often that I felt like I was herding cats. Every time there was a change, I had to make sure that I covered all the bases: preview posts updated, book data updated, our indexing manager had to be made aware, covers and sub-titles checked, and more – it was quite the juggling act. Two more months and 2020 will be behind us and many of us are waiting to embrace 2021. There is a meme going around that states “Before I agree to 2021 I need to see some terms and conditions”. While businesses, restaurants, chefs and so many have suffered losses this year, cookbook lovers have a wealth of amazing titles released (some later than expected) to comfort us at least.

October’s cookbooks are spectacular – especially the baking titles! I am in awe of so many of these books, especially Baking at the 20th Century Cafe, Dessert Person, Milk Jar Cookies Bakebook, Snacking Cakes, Baking Day with Anna Olson, and many more. There are so many other books that have filled me with joy. I apologize in advance, once again, for the overuse of spectacular, amazing, beautiful, and other superlatives. We will have promotions for many of the titles below and for the sake of brevity I will tag each blurb “promo soon” so you can be on the lookout. Many of the other titles I will seek out promotions on as well.

If you would like to order any of these titles, using our affiliate links below or the BUY BOOK button on the book details page, will help to support EYB and our indexing efforts (as well as help us to include worldwide options in some promotions). Please remember to click here before any online shopping Amazon USA * Amazon Canada * Amazon UK * Book Depository. Please remember your local bookstores during this trying time as well.

If there is an available for a cookbook, look for the orange icon in the blurb. Clicking on that icon will take you directly to the preview.

To jump to a particular country’s listing, please click on the links below.

United States

Aegean: Recipes from the Mountains to the Sea by Marianna Leivaditaki was previously released in the UK in July. Aegean relates to the region that comprises the Aegean Sea and its coasts and islands between the Greek and Anatolian peninsulas. This area is visually appealing with its stunning coastlines and luscious land and mountainscapes. As appealing as the geography of this area, are the dishes which are well represented with beautiful imagery. Seafood, vegetables, salads, hearty meat dishes, and tempting desserts await the reader. Promo soon along with an interview with the author.

Coconut & Sambal: Recipes from My Indonesian Kitchen by Lara Lee reveals the secrets behind authentic Indonesian cookery. With more than 80 traditional and vibrant recipes that have been passed down through the generations, you will discover dishes such as Nasi goreng, Beef rendang, Chilli prawn satay, and Pandan cake, alongside a variety of recipes for sambals: fragrant, spicy relishes that are undoubtedly the heart and soul of every meal. Released in the US this month it was previously released in May in the UK. Promo soon.

Simply: Easy Everyday Dishes from the Bestselling Author of Persiana by Sabrina Ghayour is being released in the US this month (UK release was in August). This is a new collection of unmissable dishes influenced by the author’s love of flavour. This book is full of delicious food that can be enjoyed with a minimum of fuss. With sections ranging from Effortless Eating to Traditions With a Twist, Simply provides over 100 bold and exciting recipes that can be enjoyed every day of the week. I have over a dozen recipes marked to make. Learn more about this title in our promotion post and giveaway.

Baking at the 20th Century Cafe by Michelle Polzine is my holy grail of baking. Just look at that cover – holy cake flour. Polzine, one of San Francisco’s best pastry chefs, pays homage to the foundational desserts of so many cultures while lightening and modernizing the recipes through her California lens. This is the European dessert bible every baker needs. The book is stunning on steroids – with a gorgeous clear book jacket to keep it as pristine as possible while it is propped open on your counter creating desserts that will wow and impress. The photographs and recipes are to die for. Rick Rodgers, friend, and author of many titles including Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest, and Prague has raved about this book and since he is an eastern Europe desserts expert, you know it is good. Promo soon.

Bread Therapy: The Mindful Art of Baking Bread by Pauline Beaumont: This tome written by a therapist who turned to bread baking to face the stress of 2020 is a love letter to bread and therapy session between two covers. Pauline’s reflections on topics like creativity, relationships, and authenticity are accompanied by thoughtfully written bread recipes (fourteen in total) that will put these lessons into practice.

Chaat: The Best Recipes From the Kitchens, Markets, and Railways of India by Maneet Chauhan and Jody Eddy explores India’s most iconic, delicious, and fun-to-eat foods coming from and inspired by discoveries during an epic cross-country railway journey that brought the author to local markets, street vendors, and the homes of family and friends. Vibrant photography fills this book with recipes that will inspire even the novice cook to tackle Indian cuisine. Promo soon.

Chasing Flavor: Techniques and Recipes to Cook Fearlessly by Dan Kluger: I relish books that focus on flavor and building cooking confidence. Kluger provides step-by-step process photos of making pasta and other techniques such as dicing an onion and more. These are recipes that will not overwork our tired minds but excite us to bring new flavors to our dinner table. The Fresh corn polenta with butter and herbs had me drooling all over the book. Promo soon.

Chi Spacca: A New Approach to American Cooking by Nancy Silverton, Ryan DiNicola, and Carolynn Carreño is Nancy’s first meat-centric cookbook. Here she shares the secrets of cooking like an Italian butcher with recipes for meats, fish, and vegetables that capture the spirit of Italy. Drawing on her years living and cooking in Umbria, Italy, and from the menu of her revered steakhouse, Chi Spacca, Silverton, and Chi Spacca’s executive chef Ryan DeNicola, present their take on their mouth-watering dishes. This book is a stunner. Promo soon with a piece of cookware.

Cook with Me: 150 Recipes for the Home Cook by Alex Guarnaschelli blew me away. Through 150 decadent and smart recipes, the Food Network icon explores how the relationships with her family have shaped her as a chef and home cook. “This book is who I am now – it is a road map to who I am as a cook, parent, and daughter. These recipes are the evolution of me.” Only ICAG (Iron Chef Alex Guarnaschelli) can make cheese toast or Flaming broiled provolone seem like a four-star dish. Throughout the book, her signature way with flavors and global influences make this a must-have title of 2020. I have already tried one of the recipes the Sheet pan pork chops with spicy Brussels sprouts and it was a huge hit. Promo soon.

Delish Ultimate Cocktails: Why Limit Happy To an Hour? by Joanna Saltz includes everything novice cocktail makers need to know to get started and imaginative new recipes for cocktail enthusiasts who crave fresh ideas. Each recipe is designed to be as easy as possible and tested by the food team in the Delish kitchen.

Dessert Person: Recipes and Guidance for Baking with Confidence by Claire Saffitz offers wisdom, problem-solving strategies, and more than 100 meticulously tested, creative, and inspiring recipes. We will be wowed with recipes like Babkallah (a babka-Challah mashup), Apple and Concord Grape Crumble Pie, Strawberry-Cornmeal Layer Cake, Crispy Mushroom Galette, and Malted Forever Brownies. Claire outlines the problems and solutions for each recipe – like what to do if your pie dough for Sour Cherry Pie cracks (patch it with dough or a quiche flour paste!) – as well as practical do’s and don’ts, skill level, prep and bake time, and foundational know-how. This is another one of my favorite books of this month! Promo soon.

Disney Eats: More than 150 Recipes for Everyday Cooking and Inspired Fun by Joy Howard is about taking the ordinary and usual and making it extraordinary and fun by adding some Disney-inspired creative flair.

Dumplings = Love: 40 Innovative Recipes from around the World by Liz Crain provides everything you need to create dumplings at home. Once you get down the basics, you can experiment with dumpling recipes from the classics to exciting twists such as Shrimp and grits to Bananas Foster. Promo soon with a dumpling kit.

Flavor for All: Everyday Recipes & Creative Pairings by James Briscione and Brooke Parkhurst serves up 100 new recipes in this new title, drawing on the same principles and flavor-focused approach as their previous book, The Flavor Matrix. This is, at heart, a practical home-cooking book with delicious and accessible recipes for everyday life, but with unique and unexpected twists based on scientifically approved flavor pairings. This new cookbook will appeal to both chemistry aficionados and casual cooks alike, with simple, easy recipes that fit into an everyday menu. Promo soon.

I Cook in Color: Bright Flavors from My Kitchen, and Around the World by Asha Gomez, the author of the critically-acclaimed cookbook My Two Souths, is a recipe collection which shows that Asha has expanded her lush and unique cooking style – with recipes that focus on cross-cultural flavors, rainbows of vegetables, gem-toned desserts, and spice-forward twists.

I Heart Soul Food: 100 Southern Comfort Food Favorites by Rosie Mayes shares all the secrets of southern classics like fried chicken, mashed potatoes, collard greens, and mac & cheese, plus soulful twists like Sweet potato biscuits and Fried ribs. Authentic and approachable, these recipes use easy-to-find ingredients. Perfect for Sunday suppers and other celebrations as well as everyday favorites, these recipes are love on a plate! Promo soon.

Il Buco: Stories and Recipes by Donna Lennard is simply gorgeous. In honor of its 25th anniversary comes this full-color culinary celebration of Il Buco, one of New York City’s most beloved restaurants, featuring more than 80 mouthwatering recipes and detailing the romantic origins of the restaurant’s philosophy of sourcing the best prime materials, including olive oil, salt, vinegar and all that make the Mediterranean way of life so alluring.

In Bibi’s Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries that Touch the Indian Ocean by Hawa Hassan and Julia Turshen shares 75 recipes and stories gathered from bibis (or grandmothers) from eight African nations: South Africa, Mozambique, Madagascar, Comoros, Tanzania, Kenya, Somalia, and Eritrea. This is a beautiful book filled with gorgeous photography. You will fall in love with the bibis and their passion for sharing their cuisine. Promo soon.

Instant Family Meals: Healthy and Delicious Dishes from Your Slow Cooker, Pressure Cooker, Multicooker, and Instant Pot® by Sarah Copeland shows home cooks how to make dinner time less stressful with 75 inspired breakfasts, snacks, dinners, and even desserts thanks to the speed and efficiency of the multicooker, pressure cooker, slow cooker, and Instant Pot®. Sarah’s straightforward instructions, encouraging advice, and time-saving tips make meal planning, prep, and cooking that much easier. Promo soon.

Live Life Deliciously With Tara Teaspoon: Recipes for Busy Weekdays and Leisurely Weekends by Tara Teaspoon (food editor and stylist for Martha Stewart) is one of those books that I immediately started adding “I Want to Cook This” bookmarks to recipes. Tara writes recipes that a busy cook looks for – interesting and exciting but not overwhelming. The book also features a section where she provides a basic recipe that can then be easily transformed into two or three new recipes to make meal planning a breeze during busy weeknight schedules. Promo soon.

Mastering Bread: The Art and Practice of Handmade Sourdough, Yeast Bread, and Pastry by Marc Vetri is exactly what you imagine and come to expect from the Italian chef. From all the basics of bread to pastry and food to eat with bread – Marc covers it all. This guy knows his stuff and his books are stellar. Promo soon with a Shun bread knife.

Martha Stewart’s Cake Perfection: 100+ Recipes for the Sweet Classic, from Simple to Stunning by Martha Stewart: While the divine Ms. Stewart now hangs with Snoop Dog and has developed a gourmet treat line with CBD, she still can deliver the baked goods like the domestic goddess she is. Here you will find interesting flavors and beautiful creations to up your cake game. Promo soon.

Milk Bar: Kids Only by Christina Tosi presents 75 fun and empowering recipes to inspire imagination in the kitchen, from cookies and cupcakes to bars and breads to shakes and smoothies. This is a cookbook that teaches kitchen basics but also shows bakers the brilliance of what a little personality can bring to the mix. Promo soon.

Milk Jar Cookies Bakebook: Cookie, Cakes, Pies, and More for Celebrations and Every Day by Courtney Cowan: For seven years, Milk Jar Cookies has been L.A.’s favorite way to get their sweet fix. Regular placement on nationwide “Best Cookie” lists and an exclusive partnership with Williams Sonoma make Milk Jar Cookies a trusted name in homemade comfort and now we can make these recipes in our own kitchens! From Rocky road cookies to Hazel’s German chocolate cake to Butterscotch pudding, there is something for everyone.

Melissa Forti’s Christmas Baking Book is a dreamy title filled with glorious bakes and imagery that will awaken the baker that lives in all of us. You know that baker who wants to come alive and play in the kitchen but is being stifled by exhaustion and fear of failure. Don’t go to the bakery and buy a Bûche de Noël, embrace Melissa’s book, and whip up some of her stellar desserts. With recipes that include wonderful narrative such as Christmas Pavlova and the stories surrounding it or Tronchetto Di Natale Al Tiramisù, this would make the perfect holiday gift for any baker.

Milk Street: Cookish: Throw It Together by Christopher Kimball delivers 200 highly cookable, delicious, and incredibly simple recipes to throw together fast, flavorful meals in no time with just a handful of ingredients. Each year I look forward to Kimball’s cookbooks and he never disappoints. I have so many stickies in this book of recipes I want to make! Kimball has an online cooking event scheduled for November 1st.

Modern Comfort Food by Ina Garten is a new collection of 85 recipes that will feed your deepest cravings. Many of these dishes are inspired by childhood favorites. Ina is always a winner with members. Promo soon with Ina’s favorite vegetable peeler.

Ottolenghi Flavor: A Cookbook by Yotam Ottolenghi was released in September in the UK and arrived in the US this month. This new book identifies the principles behind his stylish, innovative brand of cooking with a new collection of revolutionary plant-based recipes. Yotam and Ixta build on the vegetarian cooking that made Plenty and Plenty More phenomenal bestsellers (#1 and #6 in EYB members’ most popular books), this time adding Italian and Mexican influences and revealing how to understand, build, and amplify flavor through more than 100 vegetarian recipes (half are also vegan). Flavor (US) edition is a Winter subscription box at Hardcover Cook.  Promo soon.

Parwana: Recipes and Stories from an Afghan Kitchen by Durkhanai Ayubi (US) shares recipes that have been in the Ayubi family for generations and include a wide variety of dishes. Each of these special dishes has a story to tell in this beautifully photographed book. Promo soon with an author interview.

Pie Camp: The Skills You Need to Make Any Pie You Want by Kate McDermott, the queen of all things pie and author of the James Beard-nominated Art of the Pie, is back to make pie game strong. In this technique-driven book, Kate focuses on skills such as how to decorate pastry with braided crusts or fix a custard that won’t set and more. There are gluten-free crust options for every pie, including Apple Ginger Maple Bourbon, Raspberry Peach Sunset Chiffon, Double Chocolate Banana plus recipes for easy homemade ice cream, and Pie-Lets for one or two. The step-by-step photographs will have you rolling in the dough in no time at all. Pie Camp is the baking Winter subscription box at Hardcover Cook.

Thai Fresh: Beloved Recipes from a South Austin Icon by Jam Sanitchat and Kim Lane is an extraordinary book that has been self-published. Thai Fresh is a gluten-free bakery, coffeehouse, vegan ice cream mecca, and, most importantly, a Thai restaurant and learning center located in South Austin. Recipes shared include usual Thai dishes but also fusion dishes Thai fresh fried chicken and waffle with tamarind lemongrass syrup, Thai omelet breakfast tacos, and Southern-style grilled chicken. I actually could not put this book down once I received it and cannot wait to get time to try some of these dishes.

The Flavor Equation: The Science of Great Cooking in 114 Essential Recipes by Nik Sharma, the author of Season: Big Flavors, Beautiful Food, demonstrates how to convert approachable spices, herbs, and commonplace pantry items into tasty, simple dishes (115 in total). Here the author: Provides inspiration and knowledge to both home cooks and seasoned chefs, an in-depth exploration into the science of taste and features Sharma’s evocative, trademark photography style. This book will join the ranks of Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking and The Food Lab: Better Home Cooking Through Science.

The Nom Wah Cookbook: Recipes and Stories from 100 Years at New York City’s Iconic Dim Sum Restaurant by Wilson Tang recounts the story of the Nom Wah Tea Parlor which has been slinging some of the world’s greatest dim sum from New York’s Chinatown for over 100 years. Detailed instructions and photographs show to prepare their legendary dishes in your own home from Bao dough to a plethora of dumplings, wontons to Peking duck. This book is a keeper.

The Rise: Black Cooks and the Soul of American Food by Marcus Samuelsson brings together a feast of food, culture, history, and more–celebrating the vibrant diversity and deliciousness of African-American cooking today, through his own journey to America and the stories and inspiration of two dozen other top Black chefs. A work of stunning breadth and beauty with 150 recipes, The Rise returns African-American cooking to its rightful place as an essential expression of our culture – and is an essential new American cookbook.

This Will Make It Taste Good: Recipes and Stories from My Kitchen by Vivian Howard is a book for anyone who likes to cook but doesn’t have all night to do it. Vivian’s solution to cooking well when you need a shortcut is to rely on a handful of simple, powerful pantry staples that help even the simplest of dishes take on immense flavor. The ten flavor heroes (deeply caramelized onions, fruit preserves, for example) give you the building blocks of excellent weeknight cooking at home – making healthy, everyday meals taste as rich and flavorful as a night out. We have been waiting for this one since Deep Run Roots! However, if you are looking for a clone of the refinement that her stellar debut title delivered, you will not find it here. The photography is off-putting (it makes me dizzy just like certain gifs on social media do). Vivian’s brilliance shines through despite the quirkiness of the recipe names and photography. This book will teach you how to make food that tastes better than good. Vivian’s new book is a Winter subscription box option at Hardcover Cook. 

Xi’an Famous Foods: The Cuisine of Western China, from New York’s Favorite Noodle Shop by Jason Wang is the long-awaited cookbook from an iconic New York restaurant, revealing never-before-published recipes. Since its humble opening in 2005, Xi’an Famous Foods has expanded from one stall in Flushing to numerous locations in Manhattan, Brooklyn, and Queens. Learn how to make Biang-Biang or hand-ripped noodles or how to roll out dumpling skins along with everything from starter salads to Chilled rice cake with honey.

Pieometry: Modern Tart Art and Pie Design for the Eye and the Palate by Lauren Ko: The pie-making genius behind the popular Instagram account @lokokitchen reveals the secrets of her mind-blowing creations in this gorgeous full-color cookbook featuring 50 incredible sweet and savory pie and tart designs. This is a stunning collection of pie designs that will allow your artistic/creative side to flourish.

Oh She Glows for Dinner: Nourishing Plant-Based Meals to Keep You Glowing by Angela Liddon shares her Glow Getters meal prep plans, helpful make-ahead tips, and favorite seasonal and holiday menus, as well as one-pot and on-the-glow meals that will help streamline your busy week. Storage and reheating instructions remove time-consuming guesswork, and a handy new label index helps you look up dishes based on allergies or food preferences such as gluten-free, freezer-friendly, one-pot, nut-free, and more. Angela’s thorough, easy-to-follow recipes help you feel like she’s cooking with you in your kitchen. This title is our plant-based option for the Eat Your Books Cookbook Club in November.

Sant Ambroeus: The Café Cookbook: Light Lunches, Sweet Treats, and Coffee Drinks from New York’s Favorite Milanese Café by Sant Ambroeus: In its first-ever cookbook, the legendary café and restaurant shares its secrets to the perfect cappuccino, authentic panini, exquisite Italian desserts, and more. Featuring seventy-five recipes, including cookies, cakes, and pastry, and the famed gelatos and sorbettos along with beautiful photography it is a stunner of a title.

Snacking Cakes: Simple Treats for Anytime Cravings by Yossy Arefi, author of Sweeter Off the Vine, is packed with crave-worthy cakes that are easy to make but pack a punch. These treats are baked in a basic pan that most of us already own and are kicked up a notch with a light snowfall of powdered sugar, a snazzy glaze, or a helping of whipped cream. From Nectarine and Cornmeal Upside-Down Cake and Gingery Sweet Potato Cake to Salty Caramel Peanut Butter Cake and Chocolate Peanut Butter Cake (which I made and is so delicious), these humble, comforting treats could not be simpler to create. Promo soon.

The Chilean Kitchen: 75 Seasonal Recipes for Stews, Breads, Salads, Cocktails, Desserts, and More by Pilar Hernandez and Eileen Smith is a gorgeous book that delivers a delicious dive into Chilean cuisine. There is a lovely dessert chapter which includes a recipe for Torta mil hojas which I wrote about in a weekly roundup and I am anxious to try. Organized seasonally and filled with photographs, it is a wonderful introduction to the flavorful food of Chile.

The Family That Cooks Together: Foodie Recipes from Our Table to Yours by Geoffrey, Madeline and Anna Zakarian: Meet Anna and Madeline, daughters of Chopped‘s Geoffrey Zakarian and terrific cooks in their own right in this definitive cooking guide for kids who want to create joy in the kitchen and the family table!

The French Laundry, Per Se by Thomas Keller features more than 100 recipes, a basics chapter featuring such revelations as Parmesan mousse, tomato water, and a variety of stocks not only give readers insight into the foundations of these groundbreaking recipes but can also be used to elevate the food of any home cook. The French Laundry/Per Se is absolutely stunning.

Thanksgiving for Two (or Four): Downsized Recipes for Today’s Smaller Thanksgiving Dinner by Cynthia Graubart: The James Beard Award-winning cookbook author brings her practical, easy style to this new downsized Thanksgiving dinner. The perfect guide for cooks who are accustomed to preparing a feast for a large gathering and need some help scaling down for 2020’s smaller gathering.

The Farmer’s Daughter Bakes: Cakes, Pies, Crisps and More for Every Fruit on the Farm by Kelsey Siemens: The author is a full-time apple farmer who oversees her family’s orchard. In this beautiful first cookbook, the writer of The Farmer’s Daughter blog shares seasonal recipes along with her experiences of life on the farm. Promo soon.

The Mountain Baker: 100 High-Altitude Recipes for Every Occasion by Mimi Council and Kimmy Fasani is a title I wanted to order as I live and bake in Colorado. I would have preferred that the authors kept solely to baking recipes. I didn’t want recipes for drinks, eggs, nuts, dips, entrees, and side dish recipes. Those pages would have been better served with additional baked items that work in high-altitude. If a book is entitled “The Mountain Baker” and nearly 40 to 50% of the recipes are not related to baking it is disappointing. Those baking recipes are underwhelming. I’ve only tagged one recipe to try, the London fog blondies.

The Official Downton Abbey Christmas Cookbook (Downton Abbey Cookery) by Regula Ysewijn: Take a seat at the Christmas table of Downton Abbey, the historic British estate at the heart of the popular PBS series. Downton fans will appreciate this enticing collection of classic British holiday recipes from the Edwardian era, evocative narratives about Christmas traditions, and seasonal anecdotes from the award-winning series. Colorful photographs of finished dishes, fan-favorite moments from the Christmas episodes, and excerpts of character quotes bring the spirit of the holidays to life. (Update from publisher 10/27 – pub date has been moved to 11/3).

The Pasta Codex: 1001 Recipes by Vincenzo Buonassisi is a monster of a book filled to the brim with recipe text and a splattering of illustrations throughout. The selection of dishes is impressive from Bread and chard dumplings with butter and sage to Pasta with beef broth and egg. If you are looking for a pasta dish, I’m sure it is here. For years home cooks and pasta lovers have yearned for a complete English translation of Vincenzo Buonassisi’s 1974 Italian masterwork, Il Codice della Pasta and now the wait is over.

The Pie Academy: Master the Perfect Crust and 255 Amazing Fillings, with Fruits, Nuts, Creams, Custards, Ice Cream, and More; Expert Techniques for Making Fabulous Pies from Scratch by Ken Haedrich: Here bakers will learn all the details that make for great pie, including how to decorate pies with cut-outs and dough designs; when to use table salt vs. kosher salt; and get helpful tips and tricks for baking each particular pie perfectly. Ken also shares stories from his years of traveling the country meeting and eating with pie bakers.

The Magnolia Bakery Handbook: A Complete Guide for the Home Baker by Bobby Lloyd: Published in celebration of Magnolia Bakery on the eve of its twenty-fifth anniversary, a beautifully photographed book offering nearly 150 scrumptious recipes and tips, tools, and techniques accompanied by 250 photographs and illustrations destined to be the favorite resource for the home baker.

The Ultimate Guide to Vegetable Side Dishes by Rebecca Lindamood is packed with loads of recipes that bring the humble side dish to center stage. I am always looking for ideas to spruce my dinner menus and this book is the answer to that search.

Towpath: Recipes and Stories by Lori De Mori and Laura Jackson is a collection of recipes, stories, and photographs capturing the beloved East London cafe’s food and community. From granola to French onion soup to Chicken Marbella to Chocolate salted rye cookies, there is something for everyone here.

Opera Patisserie by Cédric Grolet marks the entrance of one of the most talented pastry chefs of his generation into the world of boulangerie-pâtisserie. Far from the haute couture pastries designed at palace hotels, with this stunning book, Grolet returns to the essentials with a collection of hearty and accessible recipes. From croissant to mille-feuille, from Tarte tatin to eclairs, the book features 100 fully illustrated desserts we all love.

The Book of Pie: Over 100 Recipes, from Savory Fillings to Flaky Crusts by Cider Press: Follow the timeline of pie, from the first pies to those of the present, with eye-catching illustrations and mouth-watering recipes sure to please. From making a delicious crust to crafting a delectably sweet or mouthwateringly savory filling, you’ll be a pie master in no time with this handy cookbook. Each recipe is easy-to-follow, and with gluten-free options to choose from, you can enjoy pie (almost) guilt-free. This is the perfect gift for any pie lovers in your life.

Good Drinks: Alcohol-Free Recipes for When You’re Not Drinking for Whatever Reason by Julia Bainbridge: The author spent a summer driving across the U.S. going to bars, restaurants, and everything in between in pursuit of the question: Can you make an outstanding nonalcoholic drink? The answer came back emphatically: “Yes.” Promo soon.

How to Cook: Building Blocks and 100 Simple Recipes for a Lifetime of Meals by Hugh Acheson distills the cooking lessons that everyone should master into twenty-five basic building blocks: easy-to-grasp recipes that can turn anyone, young or old, into a confident home cook. Each of these recipes teaches a fundamental skill, such as roasting or whisking together a classic vinaigrette, and each stands alone as a stellar back-pocket basic. After laying the groundwork, Hugh then offers recipes that expand on these foundations, whether it’s remixing the flavors of one of the basic recipes, or combining a couple of them, to show you how you can produce a lifetime’s worth of dishes. Promo soon.

Jacques Pépin Quick & Simple by Jacques Pépin: Originally published as The Short-Cut Cook: Make Simple Meals With Surprisingly Little Effort, this revised edition is a testament to Jacques’ timeless food and advice, and now includes beautiful photographs.

Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music by Darin and Greg Bresnitz was released in the UK on September 29th and is being published in the US and the rest of the world this month. This first-of-its-kind anthology of personal stories from over 75 of the world’s most acclaimed chefs chronicles how music has been a constant force throughout their lives, helping to define themselves individually, opening gateways to understanding their cultures, and igniting the creativity behind their work. Featuring all-new candid interviews, never-before-published recipes, and custom playlists from each chef, this book provides readers with intimate insights and a wholly fresh perspective on some of today’s top culinary minds. Please remember that Eat Your Book members receive 30% off Phaidon titles when using the link provided.

Naturally Fermented Bread: How To Use Botanical Starters Cultivated from Fruits, Flowers, Plants, and Vegetables To Bake Wholesome Loaves, Buns, and Pastries by Paul Barker: Learn to bake healthy, gut-friendly loaves, buns, and pastries using wild yeasts cultivated from fruits, flowers, vegetables, and plants.

The Man Who Ate Too Much: The Life of James Beard by John Birdsall: The definitive biography of America’s best-known and least understood food personality, and the modern culinary landscape he shaped, with 16 pages of photographs.

Cook the Mountain: The Nature Around You by Norbert Niederkofler: The author has dedicated his life and work to South Tyrol’s culture and cuisine. He translates the beauty and vivid character of the mountains into his dishes at St. Hubertus, the only Michelin 3-starred restaurant with completely regional cuisine. Niederkofler’s philosophy, summarized as “Cook the Mountain,” is to choose local and seasonal ingredients only after talking to the producers and growers in person and to honor the ingredients by keeping food waste to a minimum.

The Essential Wine Book: A Modern Guide to the Changing World of Wine by Zachary Sussman is a field guide to the new world of wine, featuring an overview of today’s most exciting regions and easy-to-use advice on properly tasting wine, discovering under-the-radar gems, and bringing the perfect bottle to your next party. Promo soon.

Vegan Chocolate Treats: 60 Indulgent Sweets to Satisfy Your Inner Chocoholic by Ciarra Siller has something for every chocolate obsessed vegan. It even includes a few homemade ice cream recipes and an entire chapter devoted to chocolatey breakfast delights! These recipes are quick and simple to make, featuring only a few mouthwatering ingredients for the busiest of bakers. Many of the recipes are also gluten-free, adding another point of accessibility for the everyday chocolate chef. Indulge your chocolate-loving self without compromising your vegan lifestyle with this delectable collection of chocolate-based recipes.

The New Rules of Cheese: A Freewheeling and Informative Guide by Anne Saxelby: This richly illustrated book from a lauded cheesemonger–perfect for all cheese fans, from newcomers to experts–teaches you how to make a stylish cheese platter, repurpose nibs and bits of leftover cheese into something delicious, and expand your cheese palate and taste cheeses properly.

Other titles of interest:

Canada

Baking Day with Anna Olson: Recipes to Bake Together encourages you to spend time with your loved ones, baking along with her easy-to-follow, delicious recipes for all your favourite treats. This is a cookbook to bring family and friends together, and to bond over quality time spent baking. With over 120 recipes for all skill levels, there is a baking project here for everyone. Promo soon.

Cooking Meat: A Butcher’s Guide to Choosing, Buying, Cutting, Cooking, and Eating Meat by Peter Sanagan is packed with more than 120 recipes. The author also offers up a mouthwatering selection of side dishes that will complement all his meaty mains, including Roasted cauliflower and cheddar risotto, Sweet and sour baked beans and Duck fat fried rice.

Flavorbomb: A Rogue Guide to Cranking Up the Heat, Seasoning with Wild Abandon, and Making Every Bite Count by Bob Blumer is another title that blew me away. The first half of the book is full of tips, strategies, ingredients, techniques, and gear that will help you crack the code and gain the confidence to take the leap on your own and turn any dish into a flavorbomb. We’re talking developing the courage to season with wild abandon, brown your food to within an inch of its life, double down on the ingredients that can increase the pleasure factor, and taste and adjust on the fly. The second half consists of 75 step-by-step recipes that use all the tricks in your arsenal to deliver the addictive, life-affirming dishes we all crave. Promo soon with an author interview.

Hawksworth: The Cookbook by David Hawksworth is a celebration of the chef’s career to date, with recipes ranging from his time training in London with Michelin-starred chefs to West, the first restaurant where he served as head chef and began to gain acclaim, to opening his own fine-dining restaurant. The book’s simpler and more casual recipes reflect the family-style dishes served at Nightingale and the casual fare of Bel Café. The recipes included require varying levels of skill and time commitments

Jenna Rae Cakes and Sweet Treats: Over 100 Recipes for the Modern Baker by Jenna Hutchinson and Ashley Kosowan: Here the bakery owners and twin sisters set out their tried and true recipes, flavours, and show-stopping designs that put them on the map. Inside you will find recipes for over 100 of the most vibrant and decadent cookie sandwiches, cupcakes, party squares, cakes, macarons, cream puffs, and more. Known for the long list of rotating flavour options they offer each day at the shop, this title features all of their fan favourites.

Kiin: Recipes and Stories from Northern Thailand by Nuit Regular: The award-winning chef offers the distinct flavour of Northern Thai food in a stunning collection of authentic recipes, essays, and location photography in this beautiful book.

Milk, Spice and Curry Leaves: Hill Country Recipes from the Heart of Sri Lanka shares the rustic, tropical flavours of Sri Lanka such as sweet pineapple and mango, bitter gourd, toothsome cashews, spicy chili pepper, tart lime, and many more in recipes designed with North American home cooks in mind. Promo soon.

The Hunter Chef: Hunt, Fish, and Forage in Over 100 Recipes by Chef Michael Hunter features a collection of over 100 recipes and butchery guides. The book includes recipes for cooking big game, from moose and bison, to whitetail deer and wild boar. Common small game features include wild turkey, duck, wild goose, ruffed grouse, as well as rabbit and squirrel. Freshwater and saltwater fish recipes feature pickerel, wild salmon, rainbow trout, prawns, scallops, and more. A seasoned forager, Hunter offers an array of savoury and sweet recipes, incorporating wild ingredients, everything from mushrooms and leeks to sumac and berries.

United Kingdom

Behind the Bar: 50 Cocktail Recipes from the World’s Most Iconic Hotels by Alia Akkam takes us around the globe from Italy to Turkey sharing cocktail recipes from the best hotels. Try the Apricot sour from the Stravinsky Bar in Rome or the Serendipity from Bar Hemingway at the Ritz in Paris. Promo soon.

Clodagh’s Weeknight Kitchen: Easy & Exciting Dishes to Liven Up Your Recipe Repertoire by Clodagh McKenna shares 100 interesting, simple recipes from meat-free meals to quick-fix dishes and cupboard suppers offer the answers to all your weeknight dinner dilemmas. With her trademark twists, Clodagh’s inspirational but achievable dishes elevate the simple to something special

Scandinavian Green: A Simple Approach to Eating Plants, Every Day by Trine Hahnemann is a stunner of a book. Trine has created naturally inspiring recipes that make fruit and veg shine so brightly that home cooks will lose the habit of making meat the hero of the dinner plate. In a nod to the Scandinavian way of eating, the book offers over 100 vegetable-focused recipes and incredible photography – shot over a whole year – to encourage anyone wanting to cut down on meat consumption to experiment with a wide range of fruit and veg, to entertain family and friends with plant-based feasts, and to change the focus of mealtimes for a greener way to cook and eat. Promo soon.

Cook, Eat, Repeat: Ingredients, Recipes and Stories by Nigella Lawson is a delicious and delightful combination of recipes intertwined with narrative essays about food, all written in Nigella’s engaging and insightful prose. Whether asking ‘What is a Recipe?’ or declaring ‘Death to the Guilty Pleasure’, Nigella’s wisdom about food and life comes to the fore, with tasty new recipes that readers will want to return to again and again. Don’t forget Nigella’s online event on October 29th.

The Curry Guy Bible: Recreate Over 200 Indian Restaurant and Takeaway Favourites at Home by Dan Toombs brings together 200 of Toombs’ classic dishes, developed over more than two decades of eating his way around Indian restaurants, takeaways and food stalls. Plus there are 50 brand-new, mouthwatering recipes that you won’t find anywhere else. With a guide to essential ingredients and simple cooking tips throughout, The Curry Guy Bible is the only curry cookbook you will ever need.

The Great British Bake Off: Love to Bake by Linda Collister is the companion cookbook with recipes from Paul Hollywood, Prue Leith, and the bakers of the 2020 season of GBBO. Of course, I had to order this one but have not received it yet.

Happy Vegan Comfort Food: Simple and Satisfying Plant-Based Recipes for Every Day by Karoline Jonsson is the exact book that the author would have wanted when she first became a vegan. Back then she was both hungry and bewildered by this new lifestyle. In order to help guide new vegans, Karoline has gathered her most indispensable recipes: dishes that provide a good basis and that can be used in various flavour combinations; food that adds warmth and comfort; delicious meals to simplify everyday life. Promo soon.

How to Eat Your Christmas Tree: Delicious, Innovative Recipes for Cooking with Trees by Julia Geogallis is a cookbook brought to you from the sold-out supper club of the same name, which explores the unsung edible heroes of our forests – the humble Christmas trees and their evergreen friends! As well as recipes for cooking with pine, fir, and spruce this book also encourages reflection around food waste and resourcefulness in an age of deforestation and climate crisis and asks how we might be able to celebrate nature in an alternative way. Promo soon.

The Little Library Christmas by Kate Young is a collection of 50 festive recipes from edible gifts and cocktail party catering, to the big day itself and ideas for your leftovers, this book will guide you through the Christmas period with meals, treats, tipples and plenty of reading recommendations. A great stocking stuffer!

Toblerone Cookbook: 40 Fabulous Baking Treats by Kyle Books is being published in the UK and US this month and shares 40 fantastic foolproof recipes featuring all four Toblerone varieties – milk, fruit & nut, dark and white. Covering everything from classics such as a decadent Black Forest Gâteau and irresistibly gooey Brownies to special occasion cakes for birthdays and holidays. Promo soon.

The Batch Cook Book: Money-saving Meal Prep For Busy Lives by Sam Gates delivers mouth-watering new recipes and hints and tips for the best batch and meal prep techniques. Each inspiring chapter is packed with fresh ideas, from preparing key ingredients to whipping up perfectly portioned meals for simple suppers or bold, big-hearted feasts for friends and family.

The Whole Chicken: 100 Easy But Innovative Ways to Cook From Beak to Tail by Carl Clarke is a must-have for chicken lovers – do not let the title or cover fool you. I cannot decide which recipe to make first. The top contenders are the Bangkok taco with chilli jam and Tempura chicken tenders with blueberry hoisin. The creativity in The Whole Chicken is mind-blowing. Dorito coated schnitzel – do not laugh – that looks killer good and I hate Doritos. So much deliciousness in this book! Promo soon.

A Taste of Home: 120 Delicious Recipes from Leading Chefs and Celebrities by The Passage is a special book. Read more about this title in my article shared earlier this month.

Restore: A Modern Guide to Sustainable Eating by Gizzi Erskine is full of practical steps and advice that can help push you towards living and eating more sustainably. Gizzi wants to investigate the real carbon footprint of food and look at the reality of what we need to support our environment, our agricultural industry and bodies. She uses this information to create accessible and attainable recipes for her readers.

Christmas with Kim-Joy: A Festive Collection of Edible Cuteness: Kim-Joy is back with her creations that overdose on creativity and cuteness. The perfect stocking stuffer for baking lovers! Promo soon.

Pizza: History, Recipes, Stories, Places, People, Love by Thom and James Elliot: All things pizza are here – from its history and family tree to world-famous pizzerias and even exploration into the pizza variants we love to hate (hamburger crust pizza anyone?). The authors of the Pizza Pilgrims have spent years researching the best pizza the world has to offer and producing their own pizzas across 16 restaurants (and counting) in the UK. Promo soon.

Other titles of interest:

Australia

Fäviken: 4015 Days, Beginning to End by Magnus Nilsson is a title being released by Phaidon. The book hits Australia first on October 22nd. It will be released on November 5th in the UK and Europe and November 11th in North America. In 2019, Magnus Nilsson closed Fäviken, his one-of-a-kind restaurant in remote Sweden – a difficult decision, as it was close to his heart and at the height of its success. Here is the Fäviken story: how it became a world-class destination, how the industry it was a part of has changed, and why Magnus eventually elected to pursue new projects. His musings on topics from creative theory and sustainability to family and fame accompany 100+ memorable recipes from Magnus’s remarkable Fäviken tenure. Please remember that Eat Your Book members receive 30% off Phaidon titles when using the link provided.

Super Fresh: Meals in Minutes by Donna Hay: From Australia’s bestselling and most trust cook comes a stunning new book featuring super-fresh, super-fast recipes to help you feel nourished and energised and ready to savour life.

Always Add Lemon: Be a Better Cook – Food You Want to Eat by Danielle Alvarez is the highly anticipated first book from one of the most exciting young chefs cooking in Australia today. Taking the lessons, skills, and tastes acquired working alongside some of the best chefs in the world, Danielle translates formidable kitchen smarts into an inspiring collection of recipes and projects for nourishing, vegetable-forward, seasonal food. This is another title that focuses on building confidence in our own cooking abilities and I appreciate this focus. Promo soon.

Cocktails and Canapes: How to Throw the Very Best Party, Whatever the Size by Kathy Kordalis: Here you will find everything from make-ahead alcohol infusions for a ‘just add soda water’ situation to big-batch versions of cocktail classics – think negroni-style punches and a serves-10 pina colada. In the food chapter, there will be dishes such as Date, parmesan, and pancetta bites to Bang bang noodle lettuce cups and quick snack ideas that are almost as fast as opening a packet. Promo soon.

Punch: Drinks To Make Friends With by Shaun Byrne and Nick Tesar offers up fifty delicious and unexpected recipes that take inspiration from flavours and festivities around the globe. Promo soon.

Australian Food by Bill Granger: In the 20 years since Bill Granger published his first book of recipes, Sydney Food, the world has fallen in love with the joyfully casual Australian way of eating. Here Granger delivers classic recipes and more including baking and sweet dishes.

Barbecue This: Get More Out of your BBQ with 80 Delicious New Recipes by Luke Hines is a fun, modern and totally irresistible cookbook for anyone who wants inspiration and ideas for simple meals to whip up on their barbie. Luke Hines shares his absolute favourite barbecue recipes, with more than 80 quick, vibrant and flavour-packed dishes for weeknights, entertaining or any time.

Saturday Night Pasta: Recipes and Self-Care Rituals for the Home Cook by Elizabeth Hewson has been published in Australia this month and will be released in the US in March of 2021. I was able to review an electronic version of this book and was impressed by the many photographs and detailed instructions. Darcie shared an article with an interview the author had given.

Vegan With Bite: Because Taste Matters by Shannon Martinez: Seldom do I get excited by a vegan cookbook but this title had me from the first few pages. Then I realized Shannon wrote Smith & Daughters and Smith & DELI-cious and it all made sense. This author makes vegan food exciting for non-vegans and that says it all. Promo soon.

Japanese Food Made Easy by Aya Nishimura showcases favourite recipes such as ramen, gyoza, teriyaki, and tonkatsu, as well as Japanese dishes generally eaten at home, such as grilled peppers with bonito flakes, kakiage fritters, and homemade fried tofu. You’ll discover how to make your own homemade sauce and dressing that are a healthier alternative to store-bought and will bring instant flavour to the simplest dish. There are also recipes for making dashi broth, sushi, or sashimi from scratch, for those who want to try making more traditional Japanese food.

Other titles of interest:

New Zealand

Bella: My Life in Food by Annabel Langbein: For the first time, New Zealand’s most popular cookbook author, writes about her remarkable life and how food has shaped it, highlighting some of the recipes that have resonated most strongly with her over the years. From her childhood fascination with cooking to a teenage flirtation as a Maoist hippie, to possum trapping and living off the land as a hunter and forager, to travelling and starting her own croissant business in Brazil, Annabel’s life has always been centred on food and nature. Out of this came an obsession with creating cookbooks, introducing a generation of cooks to her simple recipes for delicious, stylish meals. Annabel has lived a huge and varied life, and she writes vividly about her many adventures. From throughout this rich life in food she has chosen 60 key recipes, created with her signature style and flair that make cooking easy for everyone, sharing them in this beautifully photographed book.

Two Raw Sisters: All Eaters Welcome by Margo and Rosa Flanagan: Following on from the phenomenal success of their first cookbook, the talented siblings are back with a brand-new collection of accessible, delectable, inspiring plant-based recipes. Incorporating more than 100 brand new, easy-to-follow recipes, this new title will provide even more plant-based inspiration.

Category: New Cookbooks

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2 Comments

  • Ruminate  on  November 1, 2020

    Can you please include an index for the country on the RHS of the page?
    Navigation is not so great if you are not from the USA. Thanks for all your work!

  • Jane  on  November 1, 2020

    Ruminate – are you just wanting a menu at the top so you can jump straight to Australia’s list? That is now added to the top.

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