October 2024 New Cookbook Review

October 25, 2024 by
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October brings the motherload of new cookbooks – over 165 titles – for us to consider adding to our treasured collections. You can keep track of what is coming in November and December with our 2024 Cookbook Preview and don’t forget that you can create a wishlist and share it with your loved ones. Our 2025 Cookbook Preview Post is live and will be updated regularly.

Our October 2024 EYB Cookbook Club Summary  and November 2024 Great Big Cookbook Club Summary can be found at the links provided.

Last May we announced that we have connected the EYB database to ckbk’s library of digital cookbooks. ckbk is a cookbook subscription site where you can access the full content of 900 great cookbooks, the majority of which are indexed here on EYB (and more will be indexed every week). For all the details, please see Jane’s post. If any of this month’s books are a part of the ckbk library, we have identified them as such: ckbk.

If you would like to order any of these titles (or preorder/order any other books or items) using our affiliate links below or BUY BOOK button on the book details page, earns Eat Your Books revenue as an Amazon Associate from qualifying purchases when using our links:

USA * Canada * UK * Australia 

Please also remember your local bookstores – for preorders as well – authors state that preorders really help with their budgets for publicity, etc.

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

Lastly, if events are planned for particular books/authors, I have included a link. Be sure to check our Calendar frequently for new entries there are loads of events around the world as more in-person and virtual events are being planned.

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

United States

Anthony Bourdain’s Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking (Special Edition) by Anthony Bourdain: Bloomsbury is releasing a special 20th Anniversary edition of this title along with a release of Bourdain’s Typhoid Mary. We will be doing a giveaway on this set of books soon.

Mi Cocina Mexicana: Easy Recipes for My Favorite Tacos, Enchiladas, Flautas and More by Ariana Monika Ruiz: If your mama never taught you how to cook, that’s okay! With these 60 mouthwatering recipes, you’ll learn from viral TikTok cook Ariana Monika Ruiz how to whip up easy Mexican meals at home. From fresh family dinners to low-effort salsas, homemade tortillas and irresistible desserts, Ariana shares beginner-friendly recipes for her favorite Mexican classics,

Bamboo & Magnolias: Southern Comfort and Asian Fusion Recipes for the Adventurous Palate by Austin Lubetkin is a self-published book released this month. The author learned how to blend French and Southern comfort food with Jewish traditions in his mother’s kitchen then as an adult in Los Angeles he explored bold Asian flavors. There are photographs of every recipe and the recipes are inspired with dishes such as: Crispy cod with Thai basil pesto and fried grits; Fried green tomato and pork banh mi; and Gochujang glazed pecan-crusted green beans. Each section has a variety of recipes from easy to advanced with helpful tips and an ingredient glossary that can be referenced for various substitutions. My only complaint is that the quality of the paper in the paperback version is less than great but that doesn’t take away from the quality of the content.

My Life in Pies: Sweet and Savory Recipes Inspired by Family & Friends! by Mary DiSomma brings together the author’s love for pies and her dedication to supporting local children’s charities. 100% of the proceeds from the sale of this cookbook are donated to the Hephzibah Children’s Association and The Oak Park River Forest Infant Welfare Society. This comprehensive hardcover cookbook offers everything you need, whether you’re making a simple pie for family dinner or an elegant dessert for a special celebration. With over 100 sweet and savory pie recipes and stunning full-color photos accompanying each one, this gorgeous book guides you step-by-step to sweet pie baking success. Be sure you check out her first cookbook A Gift of Cookies: Recipes to Share with Family and Friends, I came across Mary’s website when I was searching for holiday baking magazines – and ordered both her books immediately and I am impressed.

It’s Time to Bake Pastries: An Introduction to Patisserie by Brian Hart Hoffman features more than 60 foundational recipes, step-by-step instructions, helpful tips and tricks, and full-color photography throughout. This book from the Bake from Scratch team will give you the knowledge and confidence to master the essentials of pastry to create pâtisserie-style bakes at home.

Well Plated Every Day: Recipes for Easier, Healthier, More Exciting Daily Meals: A Cookbook by Erin Clarke, author of the bestselling The Well Plated Cookbook, presents a new a collection of 100+ recipes for easy and creative everyday meals that can be on regular rotation and excite us every day. Dependable, but also special, the recipes in this save-you-every-time cookbook showcase Erin’s mastery of dishes that are just a little lighter but pack the same punch, flavor combos that will surprise and delight family and friends, and cooking techniques that save steps and effort.

Rebel Girls Cook: 100+ Kid-Tested Recipes You Can Make, Share, and Enjoy! by Rebel Girls Inc shares 100 kid-tested recipes in this first cookbook from the creators of the New York Times bestseller Good Night Stories for Rebel Girls. It empowers beginning cooks and young rebel chefs-in-training to take charge in the kitchen and will guide your kid, whether a seasoned chef or first-time cook, through more than 100 kid-tested recipes, from quick weekday breakfasts to show-stopping desserts – with plenty of vegan and vegetarian options, too. Peppered throughout are fun culinary history facts and advice and charming anecdotes from celebrity chefs like Ali Slagle and Priya Krishna.

Chinese Enough: Homestyle Recipes for Noodles, Dumplings, Stir-Fries, and More by Kristina Cho, author of the amazing Mooncakes and Milk Bread , turns to the savory side of cooking with 100 recipes in her new book. There is an array of dishes to pair with rice, a chapter dedicated to the joy of noodles, with creative takes on traditional dishes, a step-by-step guide shows how to employ friends and family in the kitchen to make dumplings, and the fruit-focused dessert section acts as a lesson on finishing a meal with something sweet. Throughout, Cho’s stories of her grandmother’s Chinese garden situated in the middle of Cleveland and falling in love over dim sum are a warm tribute to the nuanced and personal ways in which anyone can discover and define their own culture. EVENTS

French Kitchen Lessons: Recipes & Stories from Normandy’s Rabbit Hill Farm by Cat Bude, who lives in Normandy and runs the Rabbit Hill Lifestyle site where she holds workshops and sells culinary vintage kitchenware and copper cookware. Her debut cookbook begins with classic French staples like pastry doughs, mother sauces, and stocks, then teaches you how to transform them into dishes to share at your table every season. Recipes range from traditional dishes to those with modern twists and are all inspired by the French market-to-table tradition.

What I Ate in One Year (and related thoughts) by Stanley Tucci shares a deliciously unique memoir chronicling a year’s worth of meals. “Sharing food is one of the purest human acts” says Tucci, for whom food has always been an integral part of his life. In his new book he records twelve months of eating – in restaurants, kitchens, film sets, press junkets, at home and abroad, with friends, with family, with strangers, and occasionally just by himself. Along with his writings he shares twelve recipes.

Delicious Tonight: Foolproof Recipes for 150+ Easy Dinners by Nagi Maehashi is being released in the US, UK and AU. This new book brings us more than 150 brand-new, fully Americanized recipes, 800 variations on those recipes, and 3,000 possible combinations that mix and match ingredients (including her world-famous Charlie Sauce). Some dinners can be cooked in 20 minutes, and others can be made using only pantry staples. With stunning photos and links for how-to videos for each recipe, and plenty of guest appearances from Nagi’s beloved golden retriever, Dozer! This is a book for every home kitchen, for every level of cooking ability, for every budget, for every set of taste buds, and for every single night of the week.

Craveworthy Baking: Delicious Dairy-Free and Gluten-Free Cakes, Cookies, Breads, and More by Danielle Cochran shares the author’s ultimate collection of recipes. These are the hits that are so good, you don’t even need to tell people they are dairy and gluten free. You’ll do it all with ease because each recipe has been tested at least six times to ensure you have a flawless experience. Start baking for everyone at the same time, with recipes that just happen to be dairy-free and gluten-free.

Entertaining with Charm: A Modern Guide to Relaxed Gatherings by Eden Passante will guide you in hosting beautiful gatherings with delicious dishes and simple style. Organized by category, the book is filled with appealing recipes, refreshing signature cocktails, and mouthwatering desserts and is about bringing people together for unfussy food and drink. It’s about enjoying the simple things in life: celebrations made easy with fresh food that’s straightforward to prepare, charming details, and memorable gatherings around the table. EVENTS

Harlem Brew Soul: A Beer-Infused Soulful Cookbook by Celeste Beatty: The author is the first black woman to own a brewery in the US, Harlem Brewing Company. Shared are recipes infused with beer (food and cocktails), beer-pairing menus, favorite chef dishes, small-batch beer recipes, historical notes on African brewing history and a collection of family stories about early African American homebrew culture.

Souk to Table: Vibrant Middle Eastern Dishes for Everyday Meals by Amina Al-Saigh will enrich your weeknight meals with 100 easy-to-make, authentic Middle Eastern dishes filled with bold spices and exquisite flavors. This homestyle cookbook gathers the best of the region – dips, condiments, salads, sides, mains, soups, stews, desserts, and drinks – using easy-to-find, fresh ingredients and delicious Arabic spices.

The Christmas Baking Cookbook: ’Tis the Season for 100+ Festive Treats by Cider Mill Press delivers recipes from traditional gingerbread cookies to sweet innovations such as the eggnog-flavored cupcake. This cookbook is guaranteed to elevate your festive candies. Discover new favorites and expand your repertoire as you sit by the fireside this season with your favorite holiday goodies.

Mostly Homemade: 100 Recipes to Help You Save Time and Money While Eating Better by Antoinette Johnson is the debut cookbook from the winner of the Amazon Prime Video original series America’s Test Kitchen: The Next Generation. This title delivers 100 budget-friendly, home cook–developed recipes that transform everyday supermarket ingredients into something special, with meals, sides, snacks, desserts, and more.

I Love You: Recipes from the Heart by Pamela Anderson invites you into the celebrity’s kitchen and down-to-earth family fairy kingdom on Vancouver Island – offering a whimsical and entertaining collection of more than 80 recipes that will nourish your heart. The book features her unique and delicious recipes and provides insights into fun homemaking, from entertaining guests to preserving the bounties of your garden. Pamela advocates a mindful, nurturing approach to feeding both the body and soul.

Our South: Black Food Through My Lens by Ashleigh Shanti: Long before competing on Top Chef and earning a coveted James Beard Award Rising Star Chef nomination for her cooking at Asheville, North Carolina’s Benne on Eagle, Ashleigh shelled boiled peanuts and coveted the jars of pickles in her great-aunt Hattie Mae’s larder. Post high school after spending a gap year in Nairobi and graduating from culinary school, Ashleigh entered the restaurant world, bartending, catering, teaching, and staging. She rekindled her connection to the cuisine of her roots before opening her own restaurant, Good Hot Fish, named for a phrase her ancestors would shout to draw in customers. This book is spectacular and every recipe looks wonderful from Salt-rising bread with country ham ramp butter, Vinegar bars, Stewed peanut chicken and shrimp rice and Fig and goat cheese chicken roulade. I am loving this title. EVENTS

Be Ready When the Luck Happens A Memoir by Ina Garten: In her long-awaited memoir, Ina Garten, author of thirteen bestselling cookbooks, beloved Food Network personality, Instagram sensation, and cultural icon, shares her personal story with readers hungry for a seat at her table. EVENTS

Easy Weeknight Dinners: 100 Fast, Flavor-Packed Meals for Busy People Who Still Want Something Good to Eat by New York Times Cooking and Emily Weinstein takes the stress out of weeknights with 100 easy, quick, and flavorful recipes from NYT Cooking. In this book, editor in chief Emily Weinstein has curated some of the greatest hits – 100 favorite dishes that you can make in 30 minutes or less, from trusted writers Melissa Clark, Eric Kim, Yewande Komolafe, Ali Slagle, and more, served with mouth-watering photos and notes from the NYT Cooking community all organized by main ingredient, length of cooking time, and wow factor.

Seasons Around the Table: Effortless Entertaining with Floral Tablescapes & Seasonal Recipes by Jessie-Sierra Ross highlights seasonal flowers (in the recipes as well as the decor), creating tablescapes and menus forming a heartfelt backdrop for relaxed times with your loved ones. It is a guide to effortless entertaining for those who value, above all, memorable times with family and friends. Explore 20 streamlined, versatile menus that include lush tablescapes that feature flowers, herbs, and local ingredients. EVENTS

R.U. Kidding Me? Cooking with Darryl by Darryl Postelnick shares more than 100 of his most popular recipes in his debut cookbook. Encouraged by his teenage daughter in 2020 to post a few meals on social media, this Midwestern dad now cooks for nearly 3 million followers. With easy, homestyle dishes, from juicy smashburgers and rich pasta dishes to luscious grilled meats and reverse-seared steaks, you’ll be hosting your friends in no time.

My Mexican Kitchen: 100 Recipes Rich with Tradition, Flavor, and Spice by Eva Longoria: While hosting Searching for Mexico on CNN, Eva Longoria reconnected with her Mexican roots and tasted iconic Mexican dishes. In this cookbook, she embraces the techniques and flavors she discovered and brings them home to her Southern California kitchen. Alongside recipes that are masa-based like gorditas and sopes, she writes about the history of maiz and masa, nixtamlization, and the commercialization of corn, and she speaks to tequila production and traditions prior to showcasing not one but three recipes for margaritas. EVENTS

Ralph the Baker New Orleans Recipes by Ralph Williams delivers the New Orleans’ cooking traditions that were passed down from his mother and grandmother. Ralph crafts his regional fare with a worldwide audience in mind. From seafood classics to parade route staples, his cookbook reimagines Cajun and Creole food into everyday dishes everyone will enjoy and contains more than 100 New Orleans staples, Cajun classics, and Southern favorites.

The Italian Family Kitchen: Authentic Recipes That Celebrate Homestyle Italian Cooking by Evelina Santaguida and Harper Alexander: Learn the secrets to mouthwateringly authentic Italian food as you cook your way through over 100 comforting recipes. Discover recipes for fried appetizers and street food; bread, pizza, and pasta; vegetarian and side dishes; desserts and more!

Eat Like a Monk: A Plant-Based Guide to Conscious Cooking and Mindful Eating by Jody Eddy: Embark on a culinary journey to more mindful and meditative mealtimes. With 50 plant-based recipes inspired by monastic kitchens across East, Southeast, and South Asia, Eat Like a Monk will teach you the joys of conscious cooking and how to embrace eating as an act of enlightenment. Recipes include pickled plum onigiri, jackfruit curry, samosas, lotus seed congee, and Buddha’s delight.

Matzah and Flour: Recipes from the History of the Sephardic Jews by Hélène Jawhara Piner is a collection of 125 meticulously crafted recipes showcasing the enduring flavors that define Sephardic culinary heritage. Delve into the symbolism of matzah, from its origins in the Exodus story to its embodiment of resilience and identity. Each of this cookbook’s recipes is a testament to the transformative power of flour in Sephardic culinary heritage. From savory delicacies to sweet delights, these timeless flavors have sustained Sephardic families through history. Matzah and Flour is a celebration of tradition, history, and the enduring legacy of Sephardic Jewish cuisine. EVENTS

The Four Horsemen: Food and Wine for Good Times from the Brooklyn Restaurant by Nick Curtola teaches home cooks how to take their cooking from mundane to transcendent by offering not a trick nor a hack but a hard-earned lesson gleaned from decades of trial and error in the kitchen. In his signature Italian-by-way-of-Northern California groove, Curtola shares 100 recipes, all touched with his signature approach to simplicity and seasonality. Recipes include: beef short ribs tenderized in a creamy-sweet shio koji marinade that adds sweetness and umami; a simple salad of sliced mandarin oranges with toasted sesame oil but with chopped cilantro stems added (yes, just the stems.); and carbonara, which, meanwhile, incorporates the Italian fish sauce colatura – once you have a bottle on hand, all it takes is a few drops to add stunning depth to a classic dish.

Bodega Bakes: Recipes for Sweets and Treats Inspired by My Corner Store by Paola Velez is a love letter to the pastry chef and activist’s Dominican heritage and NYC roots. This book contains more than 100 recipes for tortas, cookies, brownies, frozen treats, and other baked goods that burst with the flavors of her life. I was so excited when I learned this book was being published – as I have said before, I am a glutton for baking titles that bring international flavors to my kitchen. Designed to be accessible to bakers of all levels (and those who shop at their corner store), the book also includes a “Trip to the Bodega” pantry section, along with Paola’s pro tips for success even with the most modest equipment.

Matty Matheson: Soups, Salads, Sandwiches by Matty Matheson redefines cooking’s iconic trinity: soups, salads, and sandwiches. This trio makes up so many of our meals but is rarely given the attention it deserves – until now. Matty Matheson, known for his bold, innovative flavors, has created a cookbook that will revolutionize how you think of these kitchen basics. This book is for anyone and everyone, offering up Matty’s signature twists on the classics, delivered with minimal effort for maximum flavor. Try not to drool as you page through the recipes and battle which one to make first. EVENTS

Elysian Kitchens: Recipes Inspired by the Traditions and Tastes of the World’s Sacred Spaces by Jody Eddy (her second book published this month) is a lushly photographed cookbook showcasing the intersection of culture, spirituality, and cuisine that bridges diverse beliefs, weaving a modern tapestry of faiths and histories in 100 time-tested recipes. Granted rare access to closely guarded religious sanctuaries, Jody Eddy demonstrates how the monastic culinary philosophy can be adopted by any home cook or professional chef interested in integrating sustainable, time-honored cooking practices into their daily lives. A global story of cooking across communities, Elysian Kitchens contributes to the most important conversations taking place in the food world today by examining a gastronomic heritage that has until now been virtually unexplored. This is a cookbook for anyone eager to discover the traditions of magnificently beautiful, endlessly compelling places that embody the wisdom of the ages and offer the promise of a more optimistic and sustainable future. EVENTS

Slurp: Simple Recipes to Elevate Your Noodles by Dennis Yen shares the genuine noodle dishes the author grew up with. He also shares the philosophy that has made him an internet sensation: that noodles shouldn’t be complicated. Inside, find recipes for dumplings, sauces, and seasonings that can elevate simple noodles, as well as rich broths that range from classic noodle dishes (mamma’s pho) to innovative variations (birria taco ramen).

Breaking Bao: 88 Bakes and Snacks from Asia and Beyond by Clarice Lam: I first learned of Clarice Lam on a Food Network baking show and I was inspired by her use of flavors and creativity. I was thrilled when I learned she was writing a cookbook and especially one that features bakes. Clarice is an acclaimed pastry chef and her debut book explores an umami-rich array of baked goods, confections, and savory snacks. Here are 88 approachable recipes that are firmly rooted in classical French technique but travel far and wide. I am excited to spend more time exploring these recipes. EVENTS

Good Housekeeping Holiday Cookies by Good Housekeeping Editors: Bake your best batch yet with 100 holiday cookie recipes from the Good Housekeeping Test Kitchen that will come out perfectly every time. This special recipe collection will inspire you to take your own baked goods to the next level! Plus, secrets to hosting a cookie swap along with failsafe gift wrapping and shipping advice lets you share the cookie love with everyone you know!

Marcella’s Italian Kitchen by Marcella Hazan (reissue of Marcella’s Italian Kitchen from 1986) which includes some new recipes, revised ingredients and an update by Victor Hazan.

Why I Cook by Tom Colicchio gives us an unprecedented look inside the mind and kitchen of America’s top chef in this memoir and cookbook from the multiple-James Beard and Emmy Award-winning chef, restaurateur, and television personality. EVENTS

Stacked: The Art of the Perfect Sandwich by Owen Han, who is renowned for dreaming up modern twists to classic recipes (as with his Chipotle Chicken Philly) and working with global flavors inspired by his Italian and Chinese heritage. And in Owen’s book, anything that can be stacked and held in your hand counts as a sandwich – from a taco to a bao to a wrap.

Sauce Up Your Boards: More Than 250 Recipes for Condiments, Dips, Jams & Spreads by Hillary Davis wants us to elevate our boards and meals with over 300 easy-to-make condiment recipes that add a burst of flavor and a lot of style to what you serve. Much like charcuterie boards, condiment boards gather together in one place a variety of offerings for people to enjoy and share. Or, you can add little pots, sprinklings, smears, and drizzles of these flavorful additions to your cheese, meat, fruit, vegetable, or sweets boards. You will find creative and easy recipes for mayonnaises, ketchups, mustards, vinegars, flavored oils, vinaigrettes, dressings, toppers, salts and seasonings, flavored sugars, butters, jams, chutneys, pickles, relishes, sauces, dips, and spreads that take your boards and dishes to tasty new levels.

Madame Vo: Vietnamese Home Cooking from the New York Restaurant by Jimmy Lee and Dan Q. Dao, husband-wife duo, chefs and owners of the critically acclaimed restaurant Madame Vo, bring big, bold southern Vietnamese flavors to homestyle cooking. Madame Vo, which opened in New York City’s East Village in 2017, is a restaurant rooted in family recipes and Vietnamese history. This cookbook features the recipes that made Madame Vo a household name.

Jiggle!: A Cookbook: 50 Recipes for Sweet, Savory, and―Yes!―Sometimes Boozy Modern Gelatins by Peter DiMario and Judith Choate: Gelatin is back. Articles in top papers by culinary writers sing gelatin’s praises, Ken Albala’s recent title The Great Gelatin Revival tackled the subject as well. New pop-ups in New York City are doing jelly cakes and so are influential Korean bakeries in L.A. Here recipes that are sleek, fun, and modern but not pretentious are highlighted. Following an introduction detailing the gelatin basics – the different forms (including a vegan agar-agar), how to build layers, float fruits, and suspend edible glitter – this book takes us on a colorful, wobble-filled adventure in 50 recipes.

Victorian Christmas: Traditional Recipes, Decorations, Activities, and Carols by Lucinda Dickens Hawksley, a descendant of Charles Dickens, reveals the fascinating tale of Christmas traditions during Queen Victoria’s reign. In 1843, while Dickens was inventing the Christmas ghost story, a London civil servant commissioned the first Christmas card and Windsor Castle displayed artificial Christmas trees and served turkeys for Christmas dinner. During the next five years, the first recipe for Christmas pudding appeared, Christmas crackers debuted, and a London newspaper showcased Christmas trees to the world. Hawksley explores these customs and more so you can experience the season authentically to period. Meticulously researched, this festive collection will make your yuletide merry.

Peculiar Baking: A Practical Guide to Dark Confections by Nikk Alcaraz: Through 50 wickedly delicious recipes the author and creator of the fan-favorite account Practical Peculiarities, lets you into a world of atmospheric splendor. These recipes are delightfully spooky, featuring ghoulish baked goods and delicate but sinister fare. Though they look intricate, these sweet and savory confections are incredibly approachable and fun to sink your teeth into.

Healthy My Way: Real Food, Real Flavor, Real Good by My Nguyen delivers more than 100 simple, Vietnamese-influenced, veggie-forward recipes that crank up the flavor and help you stay healthy and active, from the creator of My Healthy Dish. Northern California-based My Nguyen needed nourishing food to keep up with two active toddlers, a demanding job, and a bustling household, but all of the diets she tried were too restrictive and time-consuming. So she stopped counting calories and started to define her own kind of healthy eating. Instead of building her meals around a carb like rice, noodles, or pasta (not totally intuitive for someone raised to believe a big bag of rice is the perfect housewarming gift!), she doubled down on lean proteins, vegetables, and ingredients like fresh herbs and condiments that boosted flavor. Now she shares her pragmatic but playful recipes that look as good as they taste to her millions of fans. “My Tips” are sprinkled throughout, offering pragmatic kitchen hacks, substitutions, techniques, and make-ahead notes to help you customize these recipes to your own palate and dietary needs.

Albert Can Cook: How to Cook Viral Recipes by Albert Niazhvinski guides you through honing your skills in the kitchen with social media sensation, albert_cancook! Born in Minsk, Belarus, Albert moved to northern California in 2016 to pursue a career in mechanical engineering. His extremely dedicated following of over 15 million followers tune in daily to watch Albert’s innovative recreations of dishes from pop culture and his unique takes on classics from various culinary cultures. The cookbook includes 100 recipes that range from a combination of fast food recreations, movie/cartoon-inspired dishes, experimenting with classic recipes by adding unexpected twists, and cooking signature dishes from different countries. The recipes sit alongside dynamic photography and QR codes that detail complex cooking techniques.

Al Roker’s Recipes to Live By: Easy, Memory-Making Family Dishes for Every Occasion by Al Roker and Courtney Roker Laga: The Roker family has always loved to gather in the kitchen – they’ve been cooking and eating together for generations. Here, Roker and his daughter, Courtney, welcome you into their home, where a good conversation or a needed dose of laughter always starts with something great to eat. The recipes in this collection come from the heart of Al’s kitchen. They include breakfast and brunch favorites, mainstay dinners, Southern staples, classic cocktails, and fresh takes on beloved desserts.

Banchan: 60 Korean American Recipes for Delicious, Shareable Sides by Caroline Choe: Banchan are the shared side dishes that accompany a Korean meal, which are often the real stars of the table, and it’s time we celebrate them. This first-of-its-kind cookbook showcases the wide world of banchan, from traditional staples to modern Korean American renditions, with 60 recipes. With tips on stocking a Korean American pantry and ideas for making banchan into a meal – add to a quiche, wrap in a kimbap, pile on a sandwich – this book shares an ancient and beloved feature of Korean cooking that will make every meal sing.

Cookie Swap!: 50 Crowd-Pleasing Cookies That Are Easy to Make and Perfect to Share by Lauren Chattman is equal parts guide and cookbook and is packed with theme ideas, planning information, and tips for tackling the cookie swap math – plus more than 50 delectable, failproof recipes for cookies both classic and innovative.

Mama Bell’s Big Family Cooking: 100+ Big-Batch, Homestyle Recipes Your Family Is Gonna Love! by Heather Bell: Dig in to comforting and delicious big-batch recipes the whole family will love from the social media star @JusttheBells10. Here are 110 of Bell’s family’s favorite recipes.

Bismillah, Let’s Eat!: Fresh and Vibrant Recipes from my Family to Yours by Zehra Allibhai – Muslims from all around the world start each meal by saying “Bismillah” which means “I begin in the name of God”. Similar to the practice of saying grace before you eat, it is like a short practice of gratitude. In her first cookbook, beloved Toronto-based hijabi fitness influencer and coach Zehra Allibhai welcomes everyone to her table, sharing a new way to think about family food. From her healthy spin on traditional dishes such as shakshuka and chaat to sumac chicken and lamb karahi, her renowned hearty salads, and treats such as the perfect one-bowl chocolate cake, Zehra makes being in the kitchen fun, easy – and incredibly delicious! With more than 130 recipes for every meal, and a healthy Ramadan guide for those who observe, Bismillah is a go-to for everyday dishes to satisfy the whole family.

Dinner in One Take: Family-Friendly Weeknight Meals That are Big on Flavor, Not Time by Bo Corley: Making an impressive dinner doesn’t have to take an impressive amount of time. Grill, roast, air fry, and sear your way to a perfect family dinner with 75+ recipes that mix creativity with simplicity in the kitchen. This is your playbook to delicious meals no matter the night. Bo Corley (aka @bothegoat), known for his recipe videos on social media, invents dishes that work smarter, not harder, to build showstopping flavor and texture. These recipes are designed with busy weeknights in mind, using easy-to-find ingredients that won’t stretch your budget. (Okay, the brisket recipe is not inexpensive, but it’s the exception!)

The Skillet: 200+ Simpler Ways to Make Just About Anything, From Perfect Meals to Breads, Desserts, and More by America’s Test Kitchen pushes the limit what you can make in a skillet with 200+ recipes and inventive techniques that will forever change how you sear steak, roast chicken, simmer pasta, even scramble eggs. With recipes using just one pan, this is the book to reach for on nights when less cleanup is a plus and fast recipes are ideal.

Julia Child’s Kitchen: The Design, Tools, Stories, and Legacy of an Iconic Space by Paula Johnson: Julia Child’s 20’ x 14’ kitchen was a serious workspace and recipe-testing lab that exuded a sense of mid-century homey comfort. Now, it has been on display at the National Museum of American History in Washington, D.C., for most of the past twenty years and museum goers have made it a top destination. Authored by Paula Johnson, one of the original collectors and keepers of Julia Child’s home kitchen for the past twenty-one years at the Smithsonian’s National Museum of American History, this book provides an intimate portrait of Julia at home, first-hand accounts of cooking with Julia in her kitchen, and a deeper understanding of why her kitchen is a window into larger themes in twentieth century American history. I loved spending time with this amazing book that every cook should find interesting as well.

Milk Street Bakes by Christopher Kimball: Change the way you bake with 250 recipes that make it simpler, easier, and more delicious to use your oven, from the James Beard Award-winning team at Milk Street. For 12 titles now, the Milk Street team has taken recipes, flavors, techniques and ingredients from all over the world and used them to deliver tried and tested meals to your home kitchen for every night of the week; now, for its fitting baker’s dozen title, the team brings you an ode to the art of baking, with the classic Milk Street touch. This is a true baking bible.

Milkshake Monday: 80+ Frosty Treats to Make Any Day Special: Join one of TikTok’s most positive creators, Larry Canam (The Spirit Alchemist), and his trusty blender and make every day a Milkshake Monday. Larry is best known for his popular Milkshake Monday series, in which he takes viewers through each step of the process in preparing a tasty, often whimsical, milkshake for themselves. Take a seat at Larry’s bar as he serves up quick-and-easy, delicious milkshakes in an array of creative flavors.

Aebleskiver: A New Take on Traditional Danish Pancakes by Pim Pauline Overgaard serves up 80 delicious twists on the classic Danish treat, perfect for any meal – from sweet delights to savory surprises, ready to revolutionize your menu. Historically, slices of apple were dipped in pancake batter and fried, explaining the origin of the name, aebleskiver, which literally means apple-slices. Æble = apple and skiver = slices. Today, æbleskiver means both the Danish pancake and the pan it’s cooked in. The pans can come in different sizes–some may have as few as 7 wells while others have as many as 12. The sizes of the wells can also vary. Basic recipes include gluten-free and vegan variations and the main recipes include many subrecipes for sauces, jams, glazes and other accompaniments that can take a humble æbleskiver to the heights of sophistication. Photographs by the author throughout show the many different ways æbleskiver can be presented and how beautiful they can be on the table.

Ottolenghi Comfort and Ottolenghi Comfort [Alternate Cover Edition] by Yotam Ottolenghi, Helen Goh, Tara Wigley and Verena Lochmuller was released in the US this month (published in the UK last month). In his much-anticipated new book, Ottolenghi brings his inspiring, flavour-forward approach to comfort cooking, delivering new classics that taste of home. Weaving memories of childhood and travel with over 100 irresistible recipes, Ottolenghi Comfort is a celebration of food and home – of the connections we make as we cook, and pass on from generation to generation.

Big Book of Bread: 125 Recipes for Every Baker by King Arthur Baking Company: From the beloved baking authority, the most wide-ranging bread book to be published in a decade – with 125 recipes that meet you where you are, whether novice or bread-head, in a stunning package. Everything you want to know about how to make a perfect loaf is here: from techniques for folding and shaping, to information about flour, yeast, and temperature, along with key tips such as how to work with temperamental dough and best practices for storing different breads. Each recipe is accompanied by a gorgeous four-color photo, and the instructional information includes step-by-step photography along with QR codes throughout that direct you to how-to videos. The book also includes an elegant ribbon marker.

Italian American Forever: Classic Recipes for Everything You Want to Eat by Alex Guarnaschelli has 120 go-to Italian American favorites for all the red-sauced, pan-fried, crispy-cornered, baked-until-bubbly comforting classics you’ll want to eat every night. Food Network star Alex Guarnaschelli may be a French-trained chef, an Iron Chef, and a short-order-chef to her daughter, Ava, but at her core, she’s an Italian American home cook. Her mom’s heritage was Sicilian and her dad’s people were from Bari; she pledged allegiance to her father’s marinara on weekdays and to her mom’s on the weekend and grew up eating at many of the red-checked-tablecloth trattorias throughout New York City. EVENTS

Vegan Japan: 70 Comforting Plant-Based Recipes by Julia Boucachard delivers easy plant-based Japanese recipes for classic dishes like kabocha squash stew, miso ramen, yakisoba, gyoza, melon pan, and many more. Simple, wholesome recipes for the sauces and pantry staples you’ll be reaching for all the time – no highly processed ingredients necessary as well as an illustrated guide to must-have Japanese ingredients and how to use them are included.

The Feast & Fettle Cookbook: Unlock the Secret to Better Home Cooking by Maggie Mulvena Pearson: Feast & Fettle, purveyor of delicious ready-made meals for busy working families, is known for its knock-your-socks-off flavors. Since the company’s launch in 2016, founder Maggie Pearson has watched her business grow exponentially, with regular customers who beg her for the brand’s recipes, especially the sauces and condiments. Organized by seasoning method, this book teaches the basics of developing perfectly flavored homemade food. Starting with the simplicity of salt and pepper and then exploring compound butters, dressings, marinades, and more.

Classic German Cooking: The Very Best Recipes for Traditional Favorites from Semmelknödel to Sauerbraten by Luisa Weiss is a collection of more than 100 of the best, most emblematic recipes of German and Austrian home cooks, from the author of Classic German Baking. The book features traditional and time-honored recipes that are beloved in homes across the region. Luisa gives history and context to the cooking of Germany and its influences worldwide. Sprinkled with both personal stories and historical insights, this book will leave you with a well-rounded understanding of the cuisine and its lasting influence. Luisa’s blog, The Wednesday Chef (no longer active) is indexed and the 563 recipes can be added to your Bookshelf. EVENTS

Bobby Flay Chapter One: Iconic Recipes and Inspirations from a Groundbreaking American Chef by Bobby Flay is a stunning cookbook that collects 100 of the most timeless and seminal recipes from the first leg of Flay’s monumental career in one place, for the first time ever. Although the culinary art on every page is striking, it’s the stories of his restaurants, exhilarating appearances on TV, and creative process for each dish that will capture readers’ attention and imaginations. Read the essays, absorb the photography, and most important, cook tantalizing dishes from this book. Bobby Flay has put decades of his daily work into these pages. EVENTS

The Official Bridgerton Cookbook by Regula Ysewijn allows you to prepare a feast worthy of Queen Charlotte herself, with dishes like Lady Featherington’s towering Salmagundi salad, stacked high with persimmon and watercress, or Colin Bridgerton’s Aegean Fasolada. For an intimate tête-à-tête, share a glass of mixed-citrus Vin d’Orangerie and browned-butter Artichokes for Two. If you long for something sweet, try Queen Charlotte’s Pink Perfection, an oversized macaron finished with fresh raspberries and edible gold, with a side of That Ice Cream, a no-churn, bourbon-cherry treat fit for the Duke of Hastings. Packed with quotes from favorite characters, show images, and fabulously photographed recipes, this gorgeous book invites fans to the Regency banquet table that is Bridgerton, with food and drink that entertains and delights.

My Egypt: Cooking from My Roots by Michael Mina is a bold return to the Egyptian cuisine of the author’s heritage, highlighting the traditions and delicious flavors of the North African coast of the Mediterranean. Here, Mina marries his professional training in French technique and Californian flavors with the recipes of his youth, with takes on familiar Levant recipes. This is the story of a lauded chef at the top of his game, triumphantly returning to his roots.

Justine Cooks: Recipes (Mostly Plants) for Finding Your Way in the Kitchen by Justine Doiron: Find your cooking style through 110 approachable and innovative plant-forward recipes from the social media storyteller and food influencer. Here she shares plant-forward recipes for salads, snacks, vegetables, breakfasts, seafood and tofu, plus beans (of course), sweets, and breads, and as well as things to eat on or with bread. In sharing simple tips and techniques, as well as cooking wisdom she’s picked up along the way, Justine Cooks is a delicious invitation to explore your own cooking style and creativity in the kitchen. Add Preview EVENTS

Wild + Whole: Seasonal Recipes for the Conscious Cook by Danielle Prewett shares over 80 seasonal recipes for cooking with wild game and eating consciously, from the founder of MeatEater’s food vertical Wild + Whole. In her debut cookbook, the author shares her personal entry into hunting and processing wild game and her philosophy for cooking seasonally, eating consciously, and approaching food with curiosity, thoughtfulness, and intention.

Salt Hank: A Five Napkin Situation by Henry Laporte brings amazing, big-flavorful recipes for food-obsessed people. This is the social media star’s first cookbook that includes an entire chapter of fried food; main courses, a chapter dedicated to sauces and dips, plenty of recipes for pickles; and of course, sandwiches.

Holiday Cookies: Prize-Winning Family Recipes from the Chicago Tribune for Cookies, Bars, Brownies and More by Chicago Tribune Staff has 28 new recipes added to the 2014 Holiday Cookies. The new recipes are from the last decade and include Pistachio thumbprints, Chocolate salted caramel surprise cookies, Marbled pistachio almond cookies and Sweet potato cookies. The first book was a gem and this new addition with over two dozen new recipes is a must-have.

The Modern Navajo Kitchen: Homestyle Recipes that Celebrate the Flavors and Traditions of the Diné by Alana Yazzie takes you on an exhilarating journey for your taste buds. This beautifully illustrated, inclusive cookbook ties together global recipes with a Navajo spin, creating a truly unique culinary experience!

Sweet Tooth: 100 Desserts to Save Room For by Sarah Fennel features 100 delicious, and easy recipes that will satisfy all. Sarah Fennel began her blog Broma Bakery as a hobby that combined her love for baked goods with photography, and it quickly grew as millions of readers fell in love with her reliable recipes for nostalgic dishes with a modern twist. This, her first cookbook, is packed with brand new recipes, as well as some classic fan favorites. Readers will also find a whole chapter of single-serve desserts.

A Slow Rise: Favorite Recipes from Four Decades of Baking with Heart by Daniel Leader: The James Beard Award-winning visionary behind one of the East Coast’s most iconic bakeries shares decades of wisdom and techniques for soul-fulfilling baking, with 60+ bread and pastry recipes. A celebration of baking with heart and soul, this beautiful book is a must-have for serious and novice home bakers alike. EVENTS

100 Afternoon Sweets: With Snacking Cakes, Brownies, Blondies, and More by Sarah Kieffer, the beloved baker behind 100 Cookies, 100 Morning Treats, and the popular Vanilla Bean Blog, has given us 100 additional recipes for the most craveable p.m. pick-me-ups. From one-bowl snacking cakes to bigger baking projects, here are 100 afternoon treats to help you push past the midday slump. Filled with more than 120 inspiring photographs, including how-tos for doughs, shaping, and flavor variations, this book is the third must-have in the trilogy of Kieffer’s 100-themed baking books.

Life’s Sweetest Moments: Simple, Stunning Recipes and Their Heartwarming Stories by Dominique Ansel is a baking book of more than 40 simple dessert recipes paired with heartwarming stories celebrating life’s sweetest moments. It’s been more than 10 years since Chef Dominique Ansel opened the doors to his eponymous bakery and took the world by storm with the Cronut®. Along the way he’s discovered that behind every dessert, there’s not just a recipe, but a story to share. From marriage proposals over a cup of hot chocolate, to the many first dates in the line outside his bakery, Ansel has come to realize that when there is pastry, there is a special moment behind it.

Kids Cook Everything by Mark Bittman is the culinary icon’s first cookbook for kids. His newest in the beloved How to Cook Everything series focuses on empowering children with all the kitchen skills they need to choose, prepare, and cook the foods they like with the people they love.

What Goes with What: 100 Recipes, 20 Charts, Endless Possibilities by Julia Turshen is an original, inspired, and interactive approach to cooking that takes the guesswork out of everyday meals. In her latest book, Julia offers readers a new way to think about cooking, one that focuses on mastering the alchemy of a meal, and then offers endless iterations. Organized into six sections (salads and sandwiches; soups, stews and braises; rice, more grains, and pasta; vegetables; mains; and baked goods), Julia arms readers with 20 charts and 100 recipes that teach them how to build a successful dish, while making ample room for creativity and personal preference. EVENTS

The Cake Bible, 35th Anniversary Edition by Rose Levy Beranbaum and Woody Wolston is a masterpiece even improving on the original. See our review and giveaway (US/CA) for more information. EVENTS

The Official Bridgerton Cookbook was already listed above so this image needs to be redone.

Other titles of interest include:

Canada

Epiphany Bakes: 60 Sweet Recipes from our Cake Window to Your Kitchen by Melissa Owen: From Epiphany Cakes bakery in Nelson, BC, comes a collection of 60 recipes to cover all your dessert needs, from the ultimate hiking cookies to showstopping three-layer cakes. This title offers ample vegan and gluten free options, and lots to satisfy everyone from lemon lovers to chocoholics to those who like a little salt in their sweet, with ingredients that call on Melissa’s Middle Eastern heritage and ones that are Kootenay through and through.

Jenna Rae Cakes at Home: Our Favourite Recipes to Enjoy with Family and Friends by Ashley Kosowan and Jenna Hutchinson is the second book from celebrated Canadian bakery Jenna Rae Cakes and offers vibrant recipes and inspiration to create new memories in the kitchen with family and friends. Drawing on time spent baking at home, Jenna and Ashley put their signature spin on their most beloved bakes. Known for their step-by-step approach that makes even the most elaborate presentations achievable, these recipes do not sacrifice style. With less time spent fussing over the baking, you’ll have more time to turn your creations into cookie crumble, strawberry glazed, red velvet, cotton candy delights your friends and family will enjoy with their eyes as much as their taste buds.

Nature’s Candy: Timeless and Inventive Recipes for Creating and Baking with Candied Fruit by Camilla Wynne is the definitive cookbook for candying fruit, and baking with it. It is filled with delicious, beautiful, and surprisingly uncomplicated recipes from Master Preserver Camilla Wynne. As Camilla’s previous cookbook, Jam Bake, was for baking with jam, this vibrant book is a game-changing cookbook for baking with candied fruit.

Ottolenghi Comfort by Yotam Ottolenghi, Helen Goh, Tara Wigley and Verena Lochmuller is being released in Canada (and the US) this month. Check the US section for more information.

Babette’s Bread by Babette Kourelos: From crusty baguettes to bubbly focaccias and robust sourdoughs, Babette’s Bread is a comprehensive and unpretentious guide to bread-making, with useful advice on how to make fresh homemade bread fit into even the busiest of schedules. Babette’s Bread is an accessible primer dedicated to demystifying and simplifying this nourishing staple skill. In her introductory chapter, Babette guides home bakers through each stage of the bread-making process, from sourcing quality ingredients to fermentation, shaping, baking, and storing. She then moves into chapters on straight dough breads, pre-fermented, cold fermented, sourdough, sweet and enriched, rye, whole grain, steamed, and quick breads. With more than 60 recipes, accompanied by photos of delectable loaves and sun-filled work spaces, and interspersed with anecdotes from Babette’s childhood, her apprenticeship in Vermont, and the day-to-day running of her bakery, this is a complete guide to fitting bread-making into your life.

Chuck’s Home Cooking: Family-Favourite Recipes from My Kitchen to Yours by Chuck Hughes shares sure-fire advice and 85 of his favourite recipes to cook at home for friends and family. This new title features Chuck’s favourite go-to recipes to cook for his family, whether it’s an easy weeknight dinner, a delicious weekend treat, or a dish to impress on special occasions.

Halloumi: Vegetarian Recipes Starring Your New Favorite Cheese by Rasmus Zepernick: Traditionally made with a combination of sheep’s and goat’s milk, halloumi is the Cypriot cousin to cheeses like mozzarella and paneer. With a high melting point that means it grills and fries well, it’s an excellent meat substitute and a versatile ingredient for those either immersed in or moving toward the vegetarian life or for anyone looking for a delicious new way to diversify their diet. Drawing on a range of cuisines, the 40 recipes in Halloumi span classic favourites, summer salads, comfort dishes, winter warmers, and author Rasmus Zepernick’s vegetarian take on some of his family’s best-loved meat dishes.

Ireland & United Kingdom

Sarah’s Slice: Easy Bakes that Always Work by Sarah Samuels: Sarah is all about perfection and is determined to make her bakes the best they can be! She has had a lifelong passion for baking and was blessed with skills and recipes passed down from her Grandma Nora and mum. From owning a café to her booming baking blog, Sarah’s Slice, Sarah brings you brilliant bakes, delicious delights and scrumptious scones. Her new book boasts over 80 recipes from her Cumbrian kitchen including 30 brand new ones exclusive to the book. So, put the kettle on, don your aprons and enjoy making – and eating – these treats with the whole family!

Crumbs: Cookies and Sweets from Around the World by Ben Mims was released yesterday by Phaidon. This book is a stunner and covers cookie recipes from around 100 countries around the globe. Each recipe begins with a fascinating origin story, followed by clear, step-by-step instructions and notes on regional variations. There are ten EYBD Recipes to try now and the gives you an idea of how beautiful this title is. I am a fan of baking and especially international baking so this book is right up my alley. The author has two events scheduled October 29th at Now Serving in Los Angeles and November 18th at Archestratus Books + Food in Brooklyn NY. Ben has written several cookbooks and I also love his Sweet & Southern: Classic Desserts with a Twist.

RecipeTin Eats – Tonight by Nagi Maehashi is being released in the US, UK and AU. This new book brings us more than 150 brand-new, fully Americanized recipes, 800 variations on those recipes, and 3,000 possible combinations that mix and match ingredients (including her world-famous Charlie Sauce). Some dinners can be cooked in 20 minutes, and others can be made using only pantry staples. With stunning photos and links for how-to videos for each recipe, and plenty of guest appearances from Nagi’s beloved golden retriever, Dozer! This is a book for every home kitchen, for every level of cooking ability, for every budget, for every set of taste buds, and for every single night of the week.

How the World Eats: A Global Food Philosophy by Julian Baggini: How we live is shaped by how we eat. The need for a better understanding of how we feed ourselves has never been more urgent. In this wide-ranging and definitive book, philosopher Julian Baggini expertly delves into the best and worst food practises in a huge array of different societies, past and present. His exploration takes him from cutting-edge technologies, such as new farming methods, cultured meat, GM and astronaut food, to the ethics and health of ultra processed food and aquaculture, as he takes a forensic look at the effectiveness of our food governance, the difficulties of food wastage and the effects of commodification.

The No Cook Cookbook: Fresh and Healthy Meals to Assemble, Eat, and Enjoy by Susie Theodorou is approachable and designed for cooks of all skill levels. This book arms you with the recipes and techniques to make delicious meals at a moment’s notice, turn pantry staples and prepared foods into dinners fit for company, and learn to stock your pantry like a pro.

The Happy Pear 20: Recipes and Learnings From the First 20 Years by David & Stephen Flynn: The nation’s favourite healthy chefs are back with their essential collection of versatile and comforting plant-based recipes to help you feel great and clock up easy wins in the kitchen. Inspired by the dishes that are most requested in the café and the food that they (and their kids!) actually eat at home, this is healthy home-cooking at its best. After twenty years of testing and perfecting, these recipes are guaranteed to deliver on flavour and nutrition, all made with familiar ingredients. Embrace plant power with these tried and tested recipes, designed to make eating more veg as easy, and tasty, as possible.

Gino’s Air Fryer Cook Book: Italian Classics Made Easy by Gino D’Acampo: Discover the delicious, time saving and cost-effective way to cook Italian classics in the air fryer.

An Irish Food Story: 100 Foods That Made Us by Jp McMahon looks at history, culture and identity in Ireland through 100 foods. From farmhouse cheese to Findus Crispy Pancakes and everything in between, Jp McMahon shows that we truly are what we eat. It’s a story about what they had and what they wanted, about what they got and what they ate, from the first settlers who arrived on the island 10,000 years ago to the people who call Ireland home today. The Irish food story is also about what they didn’t eat. It’s about how they sometimes ignored the very foods that are right in front of them. It’s about how they still struggle to assert their native food culture and food identity due to a history of colonialism, famine and self-doubt. The high and the low, the good and the bad, feast and famine all have a place in the Irish food story. Jp McMahon invites us to explore it and celebrate it together.

Radikal Kitchen – Flavours Without Borders: : 80 Dishes Connecting Cultures and Cuisines by Radhika Howarth: Embark on a culinary odyssey across the globe with over 80 recipes. This title takes readers on an eye-opening journey of history, fusion, and flavour. Explore the impact of culinary osmosis and (r)evolution as classic ingredients meet new cultures and traditions, travelling from India to Sri Lanka to South Africa and beyond. Experiment with ‘radikal’ fusion recipes that marry the flavours of East and West. And, most importantly, expand your culinary horizons with this in depth look at the boundless potentials of flavour! ckbk

The World Atlas of Whisky 3rd edition by David Broom: Award-winning author and whisky expert Dave Broom profiles more than 500 distilleries and explores more than 480 whiskies in this extensive world atlas. There has been major growth in the world of whisky in the last decade, with many more distilleries opening, and this new edition of the must-have reference book on whisky brings the world of whisky right up to date.

Mary’s Foolproof Dinners: 120 effortless recipes from my brand-new BBC series by Mary Berry: Accompanying a new 6-part BBC series, Britain’s best-loved cook brings together a lifetime of culinary knowledge to take the hassle out of evening meals. Featuring 120 brand-new, effortless recipes.

Mob One: Actually Delicious Meals in One Pot, Pan or Tray by Mob is brimming with one-pan, one-pot and one-bowl recipes, these dishes are easy, affordable and – above all else – undeniably delicious to eat. Includes chapters on Easy Ones, Speedy Ones, Fancy Ones and Slow Ones, so you can quickly find exactly the recipe you need, any night of the week.

The Book of Pasta by Academia Barilla and Dalcò Edizioni is a fresh collection of more than 150 authentic, exciting pasta dishes from Barilla’s famed test kitchen. Home cooks will discover easy weeknight meals, impressive weekend dinners, and recipes for every occasion in between. The book offers recipes for every taste, diet, budget, and bandwidth, with vegetarian, vegan, dairy-free, gluten-free, and nut-free options, as well as simple dishes made with five ingredients or fewer and quick meals made in thirty minutes or less.

The Hebridean Baker – The Scottish Cookbook by Coinneach MacLeod brings us on an irresistible culinary voyage to the heart of Scotland’s islands that will inspire you in the kitchen. From savoury pies to biscuit tin favourites, cakes for every occasion and forgotten culinary gems, these recipes are woven together with a delectable and captivating narrative.

The Hairy Bikers – Our Family Favourites: Over 100 New Recipes Inspired by our Journey Together by Hairy Bikers and Dave Myers and Si King: Treat your loved ones with this brand-new collection of Hairy Bikers’ recipes, perfect for families of all shapes and sizes. Inspired by their journey together, Si King has completed this book as a tribute to his best friend and cooking partner Dave Myers, and a celebration of the food they loved to cook for themselves and their families. The Hairy Bikers are known and adored for their hearty food, big flavours and simple recipes. With this book, the Kings of Comfort deliver all that and more – bringing joy to the kitchen as they look back and share this ultimate collection of their most treasured dishes along with heartfelt stories and reflections on their adventures together.

Sizzle & Drizzle – The Green Edition: Over 100 Essential Bakes, Recipes and Tips by Nancy Birtwhistle brings all the practical baking knowledge you need from Sunday Times bestselling author and Great British Bake Off winner Nancy Birtwhistle, with this green edition of her first ever cookbook. In true Nancy style, Sizzle & Drizzle is brimming with top tips for cooking, budget-friendly hacks and even includes QR codes linking to videos of Nancy making the dishes.

The Contemporary African Kitchen: Home Cooking Recipes from the Leading Chefs of Africa by Alexander Smalls and Nina Oduro: Experience Africa’s vibrant food culture with 120 recipes from the continent’s most exciting culinary voices. Meet the culinarians who are setting the new African table. James Beard Award-winning author Alexander Smalls presents a vibrant library of home cooking recipes and texts contributed by 33 chefs, restaurateurs, caterers, cooks, and writers at the heart of Africa’s food movement.

Le Cordon Bleu Confectionery School by Le Cordon Bleu: Le Cordon Bleu is the internationally renowned establishment synonymous with culinary excellence, for professionals and amateurs alike. In this latest book you will discover the secrets of Le Cordon Bleu’s confectioners and chocolate makers to create over 90 delicious recipes including truffles, pralines, marshmallows, berlingots, nougats, caramels, as well as low sugar creations and even superb decorative pieces for special occasions. There is an entire chapter of step-by-step basic recipes for all the essential techniques: cooking sugar, tempering chocolate, making almond or praline paste as well as detailed step-by-step instructions for the most complex recipes.

Pierre Hermé’s Vegan Pastry by Pierre Hermé (US 11/2024): Since 1998, Pierre Hermé has been revolutionizing the world of patisserie with his famous macarons, his ‘Haute-Pâtisserie’, notably the Ispahan or the tart Infiniment chocolat, sold in his boutique pastry shops all over the world. Today, Hermé offers a new story of gourmet patisserie created with vegetal products. What Pierre Hermé loves most in his culinary world is finding new tastes, experimenting with new techniques and letting his imagination guide him to find the perfect balance between flavour and texture. He makes a dazzling demonstration of this in his new book, dedicated to vegan pastries. Co-written with Chef Linda Vongdara, he invites us to follow him on the path to discover his greatest classics revisited in vegan versions and recipes specially created for this book: Ispahan croissant, shortbread biscuits, steamed chocolate fondant, blackcurrant puddings, chocolate millefeuille, chocolate cornflake macarons… Pierre Hermé’s work has made him a leading figure of French gastronomy. As an inspired creator with a curiosity for everything, he has brought taste and modernity to pastry making, with pleasure as his only guide. He is known internationally and puts his technical knowledge, talent, and creativity at the service of every gourmet’s pleasure. 

Mangal II Stories and Recipes by Sertac Dirik and Ferhat Dirik is the debut cookbook from the landmark East London restaurant, showcasing a collection of contemporary Turkish recipes. Through heartfelt essays about the food, creativity, and legacy of the restaurant and more than 60 original recipes, readers will discover delicious signature recipes all by Sertaç Dirik, one of the most talented chefs of his generation.

Preserved Volume 3 – Drinks by Darra Goldstein, Cortney Burns and Richard Martin showcases recipes for sodas, wines, beers, liqueurs, and everything in between inspired by flavors and techniques from around the world. Following Condiments and Fruit, Drinks is the third in a series of six short books devoted to food preservation.

Preserved Volume 4 – Vegetables by Darra Goldstein, Cortney Burns and Richard Martin brings the magic of pickles, ferments, and chutneys from all around the world to your home pantry. The recipes utilize salt preservation, fermentation, vinegar curing, and other techniques that span the history of food preservation.

The Balkan Kitchen: Recipes and Stories from the Heart of the Balkans by Irina Janakievska gives a voice to the vast and varied dishes and cultural heritage of Balkan cuisine. Inspired by her grandmother’s recipe book, Irina has set out to share the joy and deliciousness of Balkan food. With over half of the recipes being vegetarian or vegan, this is a book for all to enjoy the flavours of the Balkan. With cultural anecdotes, history, and location photography, The Balkan Kitchen will be a book that inspires cooks around the world for years.

Desi Bakes: 85 Recipes Bringing the Best of Indian Flavors to Western-Style Desserts by Hetal Vasavada is one of my favorite baking books this month – in a month full of great baking titles. Hetal’s first book Milk & Cardamom was a winner and now her newest book brings decorating inspiration, and recipe adjustments for gluten-free, egg-free, and vegan treats to an audience looking to create eye-catching mithai, sweets, shared on special occasions, and explore traditional Indian holidays through a new lens. From cookies, to cakes, to puddings, frozen desserts, and even drinks, this stunning book brings vivid color and spice to all the sweet moments in life. EVENTS

The Yearlong Pantry: Bright Bold Vegetarian Recipes to Transform Everyday Staples by Erin Alderson is a vegetarian guide to grains, legumes, nuts, and seeds. Ingredient breakdowns with new cooking techniques and stunning recipes make this book both a timeless reference and a fun refresh for anyone looking to add new flourishes to pantry staples. Learn which grains to fry, pop, or leave to the rice cooker, plus how to turn different nuts into butters, creams, or salad crunchies, and which beans stand up well in hearty sauces or as purees. Chapters, organized by ingredient, start with basic background, buying, storage, and cooking lessons with charts, then dive into recipes to showcase the yearlong pantry with seasonal vegetable swaps.

What’s For Christmas Dinner? by Sarah Rossi: Take the stress out of Christmas cooking with the master of meal planning, Sarah Rossi. This festive book is your new one-stop-shop for all things Christmas, including meal plans for the run up to, and weeks after, the big day itself; timings plan; extra equipment needed; shopping lists; tips to get ahead; and inclusive recipes for fussy eaters, veggies and vegans too!

Tony Tan’s Asian Cooking Class by Tony Tan is an Asian cookbook written with fresh eyes by an author whose soul lies in Asia but who has adopted techniques and ingredients from the west that endear his recipes to cooks everywhere. Structured by food type – from meat, poultry and seafood to vegetables, and dumplings, the title takes readers through the fundamentals of more than 100 beloved dishes, many core to the canon, others dishes that he has made his own. Tan shares insights on the key building blocks, from the art of the wok to understanding the role of oils and fats to noodles 101 and the essential pantry.

Slow: Easy, Comforting Italian Meals Worth Waiting For by Gennaro Contaldo: Savour the art of slow cooking the Italian way, where flavours deepen and texture is softened to create comforting, inexpensive meals with little fuss. In this newly updated edition (Gennaro: Slow Cook Italian), Gennaro shows you how to prepare authentic Italian meals in minutes and cook them to perfection with minimum effort by letting your oven or appliance do the work. Accompanied by refreshed photography, you’ll find a selection of new vegan recipes to balance out the meat-heavier chapters and complement cherished classic recipes that celebrate both the slow food movement and slow cooking.

Soup for Good: Recipes and Stories from the Cook for Good Community by Cook for Good is packed with recipes for delicious soups, stress-free breads, and toppings that lift a bowlful to another level. Soup for Good is the perfect book for soup lovers everywhere and a great way to convert people who don’t yet share the love. And with all the profits being invested into Cook for Good’s food-based community programme, it’s destined to become a feel-good favourite.

The Elements of Baking: Making any Recipe Gluten-free, Dairy-free, Egg-free or Vegan by Katarina Cermelj: Armed with a PhD in Inorganic Chemistry, the author lays out the science behind baking and the ingredients that make it work, so you can easily adapt your baking to your diet and lifestyle, and still make sure it tastes spectacular. With an abundance of mouth-watering recipes together with quantitative modification rules that you can use to convert any recipe into whatever version you fancy, The Elements of Baking will transform the way you think about ingredients. It will be a constant companion in the kitchen and the book you refer to every time you want to bake.

Life’s Too Short to Stuff a Mushroom: Really Good Food Without the Fuss by Prue Leith: Chef and TV legend Dame Prue Leith brings us the cookbook you’ve always wanted – 80 recipes, shortcuts and hacks for a lifetime of easy cooking. Every recipe in this book comes with an accompanying hint, tip, or video to help you get ahead. When should you opt for the ready-made versions? How do you balance speed with creating rich, vibrant flavors? How do you cook the perfect steak? What’s the best way to dice an avocado? And what about when it just all goes terribly wrong? This book is intended to help the time-strapped home cook, the absolute beginner, or someone who has been doing it so long, cooking has somehow lost its attraction. Sometimes all you need is an original idea to inspire you, or a stunning recipe that is amazingly simple to achieve.

A Cookbook for Winter: More than 95 nurturing & comforting recipes for the colder months by Ryland, Peters & Small features more than 95 recipes for winter eating and entertaining, from soups and stews to melted cheese, pasta, pies and puddings plus warming hot drinks. This book provides all the inspiration you will need.

Sicily, My Sweet by Victoria Granof: Sicilian pastries are some of the most show-stopping desserts around. Luckily, they are also quite easy to make at home now that Sicilian pistachios, almonds, flour, chocolate, sheep’s milk ricotta, jasmine water, and the highest quality pastured lard, as well as fragrant lemons, citrons, and fennel are easier than ever to procure. In Victoria Granof’s expert hands, readers learn to make Sicilian pastries. This beautiful book is full of food and location photography, warm and witty headnotes, and expert recipes

Hokkaido: Recipes from the Seas, Fields and Farmlands of Northern Japan by Tim Anderson: Hokkaido is a culinary celebration of Japan’s northernmost island. Known especially for its seafood and dairy products, Hokkaido has long been celebrated for its vibrant culinary scene. The prefecture incorporates three foodways – European agricultural models; traditional and modern Japanese cuisine; and indigenous Ainu gastronomy – which have led to Hokkaido having a distinct food culture from the rest of Japan. With beautiful photography, Hokkaido showcases one of the most unique and wonderful places to eat in the world.

Larousse Cocktails: The Ultimate Expert Guide with More than 200 Recipes by Hamlyn: Learn how to make exquisite cocktails in the comfort of your own home. With inventive recipes and a complete guide to cocktail-making equipment, this book will help you master all the basics of bartending. Featuring rum, gin, tequila, vodka, champagne, cognac and whiskey recipes, as well as non-alcoholic alternatives, this comprehensive guide is perfect for cocktail connoisseurs.

You Can Cook Everything: A Comprehensive Guide to Home-Cooking Every Time by DK is an all-new collection of classic recipes essential for every household. This comprehensive guide to basic cooking includes over 500 recipes and techniques for every possible occasion, all with easy-to-follow instructions and step-by-step imagery.

Cook Like a Real Italian: Super Sexy and Simple Recipes from Cooking with Bello by Angelo Coassin includes 70 classic and contemporary Italian recipes, from carbonara, focaccia, and tiramisu to pasta roses, pizza muffins, and homemade gelato. Unrestrictive, easy to follow, and using readily available ingredients, Angelo’s recipes will give you the confidence to cook great-tasting Italian food at home.

The Big Book of Bread: Recipes and Stories From Around the Globe by James Morton explores bread in its myriad forms, and offers delicious recipes for recreating loaves from across the globe. With basic ingredients and equipment, and step-by-step explanations, the author guides you through classic key bakes, many offered and selected by bakers from their countries of origin.

sketch by Mourad Mazouz and Pierre Gagnaire: sketch is a unique meeting place in the centre of London created by Mourad Mazouz and Pierre Gagnaire. The converted 18th-century building in Mayfair is an opulent, zany maze with treasures to be discovered in every room. A mad hatter’s fantasy comes alive in the enchanted woodland Glade tearoom. 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.

Home Made – Recipes from the Countryside by Kate Humble features inspiring stories from 20 people and celebrates everyone who makes and grows the food we eat. With over 60 recipes from Kate’s kitchen table, you can enjoy simple, quick and fuss-free meals. EVENTS

Chefs Wanted: More Than 40 Delicious Recipes for Curious Cooks by Allegra McEvedy, co-founder of LEON, the famous fast-food restaurant, and award-winning chef, brings cooking to kids. The book will give enthusiastic young chefs aged 7-11 the confidence in the kitchen to whip up meals that are sure to impress. 45 tasty recipes come with simple, step-by-step instructions, photography of every mouth-watering dish, and hilarious illustrations, with each chapter to inform and inspire.

The Get-Ahead Christmas Cook: The Indispensable Companion for Effortless Festive Entertaining by Jane Lovett is the ultimate stress-busting guide for the festive period, with failsafe recipes that can be prepared and often made ahead, along with hints, tips and menus for the big day and beyond. Along with the classics, this book contains many original and delicious new recipes. Everything is covered, from canapés for Christmas drinks parties to hassle-free ideas for all kinds of seasonal entertaining, as well as foolproof recipes for the big day itself, including vegetarian and vegan alternatives. There are also lots of creative tricks for using up leftovers, plus – if you have any room left – indulgent baking and sweet treats.

Scottish Vegan Baking by Jackie Jones: In this follow-up to The Scottish Vegan Cookbook, you will find all the recipes you might need for making vegan versions of classic Scottish bread, biscuits, fruit loaves, tarts and cakes. The book begins by outlining the baking substitutes you will need for dairy butter, eggs and milk as well as alternative sweeteners, spices and flours. It then provides recipes for Basics, including Lemon Curd, Sweet Wholemeal Shortcrust Pastry, Whipped Cream and Salted Date Caramel that you can use time-and-time again.

Eat Out at Home: Bring Joy to the Table by Neven Maguire showcases every recipe in a mix-and-match way, with lots of advice on how to pull dishes together and guidelines for how to entertain with ease. Turn your kitchen into a place to dine and delight friends with moules frites and a crisp white wine. Create the perfect date night with oysters, cocktails and panna cotta with fresh strawberries. Host your soirée with bite-sized canapés and the crispy porchetta. Delight family and friends with a hearty home-style lasagne and the ultimate trifle.

Elly’s Plate: Plant-based Comfort Food Made Easy by Elly Smart: From decadent and delicious plant-based lasagne with creamy white bean bechamel sauce, to hot ‘honey’ halloumi-style burgers and espresso martini churros. This is big flavour, without compromise, that benefits you and the planet. With a background in plant-based recipe development, Elly Smart has some of the smartest tricks for incorporating highly nutritious ingredients into your diet without you even noticing. She is a champion of flavour and each recipe is protein-packed and balanced for ultimate vegan comfort. Featuring over 75 main course dishes to take you through the week from 10 minute dinners to plant-centric, dinner party centrepieces.

A Taste of the Château: Master the Art of Seasonal Celebrations with Over 100 Delicious Recipes, Beautiful Crafts and Inspiring Gardening Projects by Angel and Dick Strawbridge: Master the art of seasonal celebration with over 100 delicious recipes, beautiful crafts and inspiring gardening projects from Sunday Times bestselling authors Dick and Angel Strawbridge. Drawing on their many years of hosting friends, family and guests at Château-de-la-Motte Husson, this book is Dick and Angel’s definitive guide to creating magical and unforgettable celebrations in your very own home. 

Dolly’s Desserts: There’s Always Room for Dessert! by Charlie Smark and Janine Davies: With Dolly’s Desserts, one thing’s for sure: there’s always room for dessert! Attracting never-ending queues at their two Barnsley stores, the family-run dessert parlour – now with over 91M likes on TikTok – is renowned for their heavenly homemade gelato and fully loaded treats. Bring the indulgence of their desserts to your home kitchen with their brand-new book, Dolly’s Desserts. With 80 easy-to-follow recipes for brownie bakes, fruity freakshakes, and totally stacked pancakes, your sweet-toothed cravings are sure to be satisfied! From Lemon Pie Blondies to Honeycomb Rocky Road, there’s something for everyone – even the dog! – in this cracking collection of confectionery.

A World of Flavour: A Celebration of Food and Recipes from Around the Globe by Gabrielle Langholtz: In this innovative cookbook, children are invited to explore more than forty countries through the universal language of food. Through fun facts and fascinating information, unique ingredients, and culinary customs from across all five continents are celebrated. Also featured are over 40 authentic, kid-friendly recipes inspired by country cuisines around the world, from Vietnamese pho and Mexican salsa verde cruda to Italian focaccia and Nigerian jollof rice. Each entry includes a recipe with simple, step-by-step instructions and lively illustrations of the finished dish. Accessible to all skill levels, the book includes a beginner-friendly section teaching key kitchen vocabulary and skills. There are plenty of recipes made in under thirty minutes, as well as more hands-on projects to excite ambitious young chefs. EVENTS

Salad for Days: Breezy Ways with Veg, for Warmer or Cooler Months by Alice Zaslavsky was released in Australia in September and is being released in the UK this month. The book is both a seasonal reference guide and a daily roster to boost your repertoire, packed with inspiration (come through, Cauliflower tabouli with lemony tahini and pomegranate) as well as food that comforts (Honeyed butternut risoni salad with marinated feta). It also includes an indispensable ‘what to make when’ list for using up particular veg, as well as a huge dressings index to return to time and again. This book will be released in the US in April of 2025.

Other titles of interest:

Australia

Love Crumbs by Nadine Ingram features 50 utterly original, natural and romantic cakes that belong at the heart of every celebration. Her reliable cake recipes are written with the precision of a world-class pastry chef and warm encouragement of a countrywoman. In this book she honours the places and experiences that have formed Australians with a creative and soulful collection of cakes that are steeped in nature. Grounded in expert guidance, Love Crumbs will be an essential addition to your cookbook shelf for its unique, surprising and often dreamy flavour combinations.

Vegan Italian Food: Over 100 Recipes for a Plant-based Feast by Shannon Martinez: Australia’s number one vegan chef Shannon Martinez celebrates the joys of Italian food in signature riotous style. This glamorous guide features more than 100 delicious recipes for comforting classics and modern entertaining that will bring Italy into your kitchen at home.

The Golden Wok: Mastering the Art of Wok Cooking by Diana Chan is the cookbook that shows you that a wok isn’t just a cooking utensil, it’s the pride of any Chinese kitchen and the most versatile pan in the home! Once you’ve nailed the basics of how to master wok hei and navigated your way around the mechanics of the perfect stir-fry it’s time to spread your culinary wings and fly – with 80 approachable recipes covering everything from steaming to frying and roasting to sautéing. From tempura vegetables and dashi-simmered dishes to smoky crispy noodles and delicate dumplings The Golden Wok will show you why the wok is the Chinese family heirloom that’s passed down through generations, and the one thing you need to unlock a whole new world of flavor.

Bake with Brooki by Brooke Bellamy delivers 100 iconic recipes from the internet’s favourite bakery – Brooki Bakehouse. Since growing up baking with her mum in Tasmania, Brooke’s journey to becoming a bakery owner has spanned continents: from patisserie classes in Paris and visiting Swiss chocolate factories, to hunting down the ultimate cookies in New York City and seeking out cardamom buns in snowy Copenhagen. Now, she inspires millions of followers with her day-in-the-life videos from her Brisbane bakery, selling out daily to the queues of fans waiting in line for their Brooki fix.

RecipeTin Eats – Tonight by Nagi Maehashi is being released in the US, UK and AU. This new book brings us more than 150 brand-new, fully Americanized recipes, 800 variations on those recipes, and 3,000 possible combinations that mix and match ingredients (including her world-famous Charlie Sauce). Some dinners can be cooked in 20 minutes, and others can be made using only pantry staples. With stunning photos and links for how-to videos for each recipe, and plenty of guest appearances from Nagi’s beloved golden retriever, Dozer! This is a book for every home kitchen, for every level of cooking ability, for every budget, for every set of taste buds, and for every single night of the week.

Time for Dinner: Smarter Recipes for Faster Cooking by Adam Liaw features smarter recipes for faster cooking. From shopping to chopping to washing, there are plenty of opportunities to save time while cooking without compromising on taste. Each chapter in Time for Dinner focuses on how you can shrink the time you spend getting dinner on the table, from clever pasta dishes made in the amount of time it takes you to boil the pasta, to traybakes and one-pot wonders that will save you time washing up, to meals that cut your chopping and shopping times to the minimum.

Donna Hay – Too Easy: All the Simple Shortcuts You Need; For All The Delicious Food You Want by Donna Hay (US release in November) is the cookbook you’ve been waiting for, with all the simple shortcuts you need, for all the delicious food you want. Say hello to clever updates on classics you love, the easiest one-pan undone lasagne and crunchy chipotle chicken traybake tacos. You’ll fall in love with Donna’s toss-together dinners, and clever spins on recipes for your air fryer, including the perfect crispy buttermilk chicken and sticky pork belly that is super tasty and big on golden crunch.

Konbini: Cult Recipes, Stories and Adventures from Japan’s Iconic Convenience Stores by Brendan Liew and Caryn Ng: For any visitor to Japan, it becomes immediately clear how central the convenience store (or ‘konbini’) is to everyday life. Different to our understanding of the convenience store in the US, Japan’s three huge chains – 7 Eleven, Family Mart, Lawson – are the beating heart of the nation. Through more than 110 recipes, this book celebrates the sometimes odd, always delicious offerings through recipes and stories, as well as delving into the history of this peculiarly Japanese cultural icon.

EAT NYC – The Iconic Recipes that Feed the City by Yasmin Newman: Learn to make New York’s most iconic dishes, from bagels and brisket to cherry pie and cheesecake. With 55 quintessential recipes from across the five boroughs, as well as stories from some of the city’s best-loved eateries, including Levain Bakery, Tompkins Square Bagels, and Joe’s Pizza, this book recreates the dishes treasured by locals and visitors alike. Wherever you are in the world, EAT NYC.

The Broadsheet Melbourne Cookbook The New Classics: Recipes from the city’s best restaurants, cafes and bars: In 2015 the tastemakers at Broadsheet captured the Melbourne dining zeitgeist with The Broadsheet Melbourne Cookbook. Now comes a brand-new snapshot of the city’s thriving culinary scene, noticeably more mature now. This new book features recipes for 80 of the city’s most-ordered breakfast, lunch and dinner dishes, as selected by Broadsheet.

Everyday Eats: Simple skills, recipes and advice to up your cooking game by Jasmin Weston is here to help you transform your cooking game and show you how to make easy, mouth-watering dishes without breaking the bank. Even if you’ve never cooked before, Jasmin promises that if she can do it, you sure can too! To help you learn how to make your own delicious food – and stop reaching for that takeout menu – Jasmin has shared 75 easy-to-follow recipes with her signature big and bold flavours, which help you put all her tips and tricks into practice.

My Mediterranean Life: Recipes and Stories by Sarah di Lorenzo: Acclaimed clinical nutritionist and bestselling author Sarah Di Lorenzo celebrates her Mediterranean heritage by sharing over 200 beloved recipes and cherished family stories. Brimming with fresh vegetables, fruits, extra-virgin olive oil, fish and nuts, Sarah’s family-favourite recipes are delicious and easy to make. This book holds over two hundred recipes.

Epic Salads: For Every Mood, Craving and Occasion by Jessica Prescott will satisfy every salad craving, no matter your mood. The latest vegetarian cookbook from plant-based cook Jessica Prescott, includes over 60 recipes from light and fresh to hearty and wholesome. Rather than a side or simple starter, this book shows you how to make delicious and filling salads that are meals in their own right.

Taboon: Sweet & Savoury Delights from the Lebanese Bakery by Hisham Assaad: This beautifully photographed cookbook explores the vibrant baking culture of Lebanon. Perfectly poised between the Middle East and the Mediterranean, Lebanese food draws influences from myriad cultures and offers a delicious collection of baking recipes to tempt the home baker seeking new taste adventures. Lebanon is a land of culinary richness and a vibrant spirit, and this book tells the story of its baking cuisine: exploring all its regional influences and traditions. Here you will find over 80 recipes for classic home-style breads, traditional family favorites that have been handed down through generations, alongside pastry-shop delicacies, classic cakes, and street-food treats.

Chin Chin – Still Hungry by Benjamin Cooper: This is the third book in the Chin Chin collection (amazing books!). This cookbook marks the culmination of 13 years of Chin Chin, fuelled by their riotous spin on Southeast Asian cuisine and growing family of cult-fave restaurants.
Throughout its pages, Executive Chef Benjamin Cooper invites an unmistakable taste of Chin Chin into your kitchen with recipes spanning familiar faves and new obsessions, interspersed with some of the stories that have helped shape this enduring Aussie dining icon of ours. EVENTS

New Zealand

Tasty by Chelsea Winter is crammed full of scrumptious plant-based and refined sugar-free recipes that you can use with whatever additions work for your family. Chelsea is renowned for her totally delicious, accessible food, putting her magical spin on favourites like pies, lasagnes, curries, slices, cakes, pastas and traybakes, and making them every bit as flavour-packed and nostalgic as the classics. It’s all meat-free, egg-free and dairy-free; ideal for anyone with allergies and intolerances, and all kinds of eaters. And, as always from Chelsea, you can trust that the recipes are easy to follow, utterly delectable … and they work.

Kai Feast: Food Stories & Recipes From the Maunga to the Moana by Christall Lowe invites you to a hakari (feast) at her family table – replete with mouthwatering dishes infused with the flavours of Aotearoa, brimming with manaakitanga (hospitality), and served with wonderful tales of nostalgia. In this beautifully illustrated story of feasting you’ll find a bountiful basket of kai and korero gathered all the way from the mountains to the sea. Recipes are woven with stories of traditional gathering and feasting, tips on cooking for a crowd and notes on foraging and using native herbs. With Kai Feast in your kitchen, you’ll be prepared for any occasion, big or small. It’s time for kai. It’s time to feast. EVENTS

Category: New Cookbooks

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4 Comments

  • averythingcooks  on  October 26, 2024

    Thanks for the awesome and extensive review….so many titles to explore (and wish for!).

  • Kristjudy  on  October 26, 2024

    Wow! Wow! Wow! My wishlist is growing!

  • Shanria  on  October 29, 2024

    Do any of these books actually have yummy recipes that work? I know the authors tell you it’s a great book and you can see the pictures are pretty, but do they deliver?

    • Jenny  on  October 29, 2024

      As you know there is no way I can possibly test a number of recipes from 165 books. I can tell you every RecipeTin Eats, Alex Guarnaschelli, The Cake Bible, Holiday Cookies, Kristina Cho, Betty Liu, Tim Anderson, Milk Street, Dominique Ansel, Julia Turshen (and I can go on) recipe I’ve ever made was excellent – and I have no doubt that new books by these authors would have the same results. You can always look at the books – and see Members notes when they have tried recipes and see how they fare. And after a number of decades reading cookbooks and making recipes – you get an idea of what recipes work and which don’t.

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