October 2025 New Cookbook Review

October 26, 2025 by
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Our 2026 Cookbook Preview Post has been published and will be updated with additions and revisions as the months go by – and go by quickly they do. A link to the 2025 post is available in this new preview as well, so you will be able to follow November and December books.

Don’t forget that you can create a wishlist and share it with your loved ones. A few members have been asking some questions about how to do particular notes and more, our Ideas on how to make EYB work better for you with links to new features and helpful posts is a great resource.

Our October 2025 EYB Cookbook Club Summary and November 2025 Great Big Cookbook Club Summary (please note the many changes and additions to this summary) can be found at the links provided.

A reminder about the mobile app: We’re calling the app CookShelf, and you can subscribe in the app, or access it as part of your Eat Your Books Premium membership. You can download the app on the Apple App Store here and on Google Play Store here. If you’re having issues linking your EYB account in CookShelf (maybe you’re seeing the paywall when you are already a Premium member, or your books aren’t syncing), here’s some info on how to resolve that.

A while back 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 1,048 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 Affiliate 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 these books, I have included a link. Be sure to check our Calendar frequently for new entries – there are loads of events around the world.

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

United States

Real Food. Every Day.: Emily’s Fresh Kitchen by Emily Maxson is the author’s second cookbook featuring simple, approachable and adaptable recipes. Emily is the voice behind the website Emily’s Fresh Kitchen. She firmly believes that cooking food at home is one of the best things you can do for your health, and it doesn’t have to be complicated. Her latest cookbook has an extra emphasis on fiber-filled, plant-based foods that help foster a healthy gut microbiome. While most of her recipes are designed to focus on gut health, they were created for anyone who wants to eat delicious, easy-to-prepare food and feel great.

The Blue Food Cookbook: Delicious Seafood Recipes for a Sustainable Future by Andrew Zimmern and Barton Seaver: In connection with the James Beard Award- and Emmy-nominated PBS docuseries Hope in the Water this is a sustainable seafood bible, including a guide to environmentally friendly practices for buying and cooking food from oceans, lakes, and rivers, with over 145 recipes. With a comprehensive guide to culinary categories of fish, how to best set up your kitchen, what you should have in your pantry, different cooking techniques, and more than 145 delicious recipes, this first-of-its-kind cookbook is all you need to cook seafood confidently and responsibly. Recipes span from humble meals to impressive fare for entertaining, from traditional dishes to creative takes—even desserts (trust!) – inspired by flavors from Zimmern’s and Barton’s travel around the world, restaurant experience, and their home kitchens, for blue food of all kinds, including tinned fish, shellfish, fillet fish, seaweed, and beyond.

Next of Kin: A Memoir by Gabrielle Hamilton: Hamilton’s gift for pungent dialogue, propulsive storytelling, intense honesty, and raucous humor made her first book a classic of modern memoir. Here, she offers a keen and compassionate portrait of the people she grew up with and the prevailing but soon-to-falter ethos of the era that produced them. A personal account of one family’s disintegration, this is also a universal story of the emotional clarity that comes from scrutinizing our family mythologies and seeing through to the other side.

The Homemade Pie Cookbook: 100 Pie, Tart, and Galette Recipes for Every Season by Laura Klynstra: The author of Christmas Baking and Gather and Graze has a beautiful new book out this month devoted to all things pie. For some of us, baking pies feels intimidating, frustrating, or too labor-intensive. But this book is here filled with tasty recipes, gorgeous photos, and clear instructions that take you step-by-step through the entire process of baking the perfect pie. This title will convince you that you can bake the pies you grew up loving – as well as many more you always wanted to try – and every recipe has a photo.

Seasons of the Desert: The Wellness Wisdom of Southwestern Native Plants by Rosie Crocker: The author who is also known as Sonoran Rosie has written a beautiful and helpful guide that features over 75 desert plants, divided into the seasons in which they bloom. There are details on how to identify plants and what kind of unique characteristics to keep an eye out for as well as tips on sustainable foraging. Also shared are suggestions for how to use the flora you find to create herbal remedies and skincare along with stunning illustrations of each plant.

To Die For – A Cookbook of Gravestone Recipes by Rosie Grant is an inspiring collection of recipes preserved on gravestones, with fascinating interviews from the families, celebrating the beloved food legacies of their dearly departed. See Darcie’s article on this title for more information. Recipes include: Spritz cookies, Homemade fudge, Chicken soup; French silk pie and Guava cobbler.

William Greenberg Desserts Bakes Vegan: Plant-Based Recipes from an Iconic New York Bakery by Carol Becker, author of The William Greenberg Desserts Cookbook: William Greenberg Desserts has been a New York City staple for more than seventy years. Now those following a plant-based diet can partake in their fabulous treats. Home bakers will be delighted to find recipes for a variety of cookies, bars, cakes, tarts, breads, halva, and even some savory snacks, all made without dairy or eggs. This cookbook will carry on the tradition Mr. Greenberg started decades ago while making the delightful baked goods available to those following vegan, dairy-free, and Parve diets. Author Carol Becker writes, “It was essential to me that if these recipes were to have the Greenberg name on them, they had to be every bit as delicious as their full-dairy counterparts.”

Smart Mouth: Wine Essentials for You, Me, and Everyone We Know by Jordan Salcito is a smart, witty, and delightfully informative guide to discovering and embracing wine, from the lauded sommelier of Eleven Madison Park and Momofuku and the founder of Ramona spritzes. Jordan starts with a framework for tasting wine (where it all begins), then leads you through the wine making process, from the importance of soil quality to the best harvesting practices, explaining how each decision influences the final wine. She offers invaluable advice on navigating restaurant wine lists and cultivating your own tastes so you can find your new favorites. Jordan also teaches you how to define a personalized criteria so you can identify what you love, and then drink it.

Rebel Girls Make Dessert: Kid-Tested Recipes You Can Make, Bake, and Share! by Rebel Girls Inc. helps to empower young chefs-in-training with 80+ kid-tested, accessible recipes for sweet treats and desserts from around the world. This book guides your child, whether a seasoned chef or first-time cook, through more than 80 dessert recipes. Alongside recipes are sidebars that create a richer learning experience, from variations on recipes to facts about influential women in history. Throughout, there is advice, stories, and recipes from celebrated women chefs like Joanne Chang (Homemade Oreos), Nadiya Hussain (Pear and cardamom cake), Deb Perelman (Raspberry crumb bar), and Seema Pankhania (Orange and white chocolate no-churn ice cream) that will empower Rebel Girls everywhere to try new techniques and find confidence in learning how to make something delicious all on their own.

The German Christmas Cookbook: Sweet and Savory Recipes for the Holidays by Jürgen Krauss is being released in the US and UK this month. Jürgen’s delicious holiday recipes are crafted with care, drawing his inspiration from the flavors, techniques, and memories of his childhood Christmases in the Black Forest. In addition to festive cookies, breads, cakes, and tarts, Jürgen also presents recipes for traditional holidays feasts, featuring everything from appetizers and soups to spaetzle and dessert. He then rounds out the holiday season with beloved treats from Germany’s famous Christmas markets, including magenbrot, potato cakes, roasted almonds, and mulled wine. With easy-to-follow instructions, appetizing photographs and pictures from his own scrapbooks, as well as Jürgen’s reminiscences of Christmases past, this book is a must-have for both fans of Jürgen and bakers who want to fill their home with the warmth and deliciousness of the season.

Dead in the Kitchen: The Official Grateful Dead Cookbook by Gabi Moskowitz is available just in time to celebrate the 60th anniversary of the legendary psychedelic rock band. Featuring the band’s iconic artwork, logos, and illustrations, this beautifully designed book brings the unmistakable Grateful Dead aesthetic to life on every page, making it a must-have collectible for devoted fans. You’ll find recipes organized and inspired by not only the band’s timeless music, but also the loyal Deadheads that continue to find kindness and community amongst one another.

Serving Up: Essays on Food, Identity and Culture edited by Zoe Adjonyoh is a groundbreaking collection of essays about food and its powerful link to identity, culture and community, from twenty exciting voices around the world. Edited by renowned chef and activist Zoe Adjonyoh, and featuring a foreword by acclaimed author and broadcaster Yasmin Khan, this title is an electric, urgent anthology campaigning for representation around our dinner tables, wherever that dinner table may be.

Cafe Gitane – 30 Years by Isobel Lola Brown: Gorgeously produced and full of fascinating interviews, profiles, and recipes, this title tells the story of the vibrant downtown New York culture that thrived in the ’90s and 2000s through the lens of an iconic institution nestled at its heart. Cafe Gitane: 30 Years invites readers to savor the sights, sounds, and tastes of an establishment that has left an unusually lasting mark on an ever-shifting city. It chronicles not just a unique café, but a creative community—and a microcosm of New York itself.

The Big Book of Baking & Viennoiserie by Jean-Marie Lanio, Thomas Marie and Olivier Magne is every baker’s new must-read book! Through the great French classic recipes to delicacies from around the world, as well as original creations, our six experts – Jérémy Ballester, Brian Boclet, Jean-Marie Lanio, Olivier Magne (MOF), Thomas Marie (MOF), and Patrice Mitaillé – share their expertise and offer you a complete overview of these two disciplines. This is an essential resource for all baking professionals and discerning enthusiasts who would like to develop their know-how and perfect their techniques! With its 200 detailed recipes filled with techniques, including 30 illustrated step-by-step directions, this book is a genuine masterpiece.

Lidia’s The Art of Pasta: An Italian Cookbook by Lidia Matticchio Bastianich and Tanya Bastianich Manuali shares 100+ authentic Italian recipes, from the bestselling author, television icon, and “doyenne of Italian cooking” (The New York Times). Across more than a hundred recipes, Lidia showcases pastas of all kinds – stuffed, baked, and sauced; in soups and pasta salads; plus, of course, directions for making fresh pasta doughs at home. The definitive guide to cooking pasta, the book is filled with simple, authentic, flavor-forward recipes for everything from Amatriciana to Ziti. There are three online recipes available. EVENTS

Seasoned in Appalachia: Delicious Recipes from the Mountains and Hollers by Jimmy Proffitt: Journey to the heart of Appalachia through soul-satisfying recipes, charming personal stories, and stunning images of its natural beauty. Inspired by home-cooked family meals, this book delivers authentic, flavorful dishes paired with charming anecdotes about family traditions and the magic of the Appalachian region. Featuring beautiful photographs of the recipes and mountain scenes, this easy-to-use cookbook is your guide to the distinctive cuisine of the Appalachian region.

Celebration Cocktails: Outstanding Batch Cocktails and Individual Drinks for Holidays, Parties, Birthdays, Weddings, and Other Festive Occasions by Rhiannon Lee helps make any size gathering truly festive and magical with a delectable themed cocktail that pairs perfectly with the occasion. Cocktail expert Rhiannon Lee, author of three masterful books on mixology, serves up the recipe ideas you need in this colorful, photo-rich, and inventive book for any size gathering. She provides recipes both for pitcher and punchbowl batch cocktails perfect for a big crowd and for single-glass drinks a host can make to suit guests’ individual tastes.

Home Bartending Mastery: Iconic Cocktails to Build Skills and Drink Better by Leandro Pari Di Monriva: Create unforgettable drinks with the confidence of a pro with this masterclass in cocktail mixology and culture. This book covers: home mixology essentials, tools, techniques, and ingredients, the six cornerstone cocktails: the Sling, the Manhattan, the Martini, the Negroni, the Sour, and the Highball, covering the classic recipe, fascinating history, and step-by-step instructions for each and creative modern riffs crafted by top bartenders along with original creations from the author’s own repertoire. But this isn’t just a recipe book. It’s a deep dive into cocktail culture. Discover the stories behind today’s modern classics, from the bartenders who invented them to the bars where they became legends.

The Route 66 Cookbook: The Best Recipes from Every Stop Along the Way by Linda Ly combines armchair travel with a traditional cookbook to celebrate 100 years of the United States’ most recognizable roadway. This unique compilation of 66 recipes honors American transportation history with a location-specific focus, encouraging you to explore new flavors, places, and perhaps even future vacation destinations.

German Home Kitchen: Savor the Flavors of Germany with Delicious Traditional Recipes by Sophie Sadler brings the heartwarming flavors of Germany to your kitchen with approachable contemporary recipes. Experience Germany’s landscapes, markets, and people with anecdotes and personal stories that pay homage to classic German dishes. Discover inventive flavor combinations and techniques that bring new life to beloved recipes, developing into meals that are both timeless and contemporary. Every recipe in this cookbook is designed with simplicity and accessibility in mind.

For the Love of Kewpie: A Cookbook and Celebration by Kewpie Corporation and Elyse Inamine and Jessie YuChen celebrates the cult-favorite mayonnaise with stories, history, and delicious recipes, all included in this perfect gift and cookbook. See more info in Darcie’s post.

Winter in Tuscany: Cozy Recipes and the Quanto Basta Way by Amber Guinness was published last month in Australia. Following the success of A House Party in Tuscany and Italian Coastal, the author invites you on an artful tour through her beloved Southern Tuscany and favourite pockets of Florence. This gorgeous book (as are the two books mentioned above) celebrates the region’s rich culinary and cultural traditions with a quanto basta approach – the intuitive, Italian method of ‘just enough’ – and brings the heart of Tuscany’s cosy autumnal and wintry flavours to your kitchen. The book is filled with an array of hyper-local, traditional recipes for the home cook: from antipasti, zuppe – thick, hearty Tuscan soups – and brodo, brothy concoctions that bring comfort on colder days, to rustic pasta, rice and secondi – meat and vegetable mains that celebrate the season. I have already made the Lemon meatballs and they were delicious! There are 14 online recipes available.

The Talisman of Happiness: The Most Iconic Italian Cookbook Ever Written by Ada Boni is the new English translation with 1,700 recipes. The 1977 edition indexed here The Talisman Italian Cookbook has 709 recipes. In 1929, Ada Boni wrote the original must-have culinary bible for Italians. Generations of cooks have turned to “Il Talismano” as the definitive source for classic dishes that bring comfort, nostalgia, and deep pleasure – including the iconic Marcella Hazan, who used the book to teach herself how to cook. Cataloging all the flavors and traditions that define Italian cuisine, it quickly became a quintessential wedding gift: a talisman of luck for newlyweds beginning a new life. “There can be no true happiness,” Boni wrote, “if such an essential part of our daily lives as eating is neglected.” In this landmark first English edition of the complete work, American cooks can finally appreciate Talisman in full. Carefully translated to preserve the spirit and warmth of the original, this new edition makes the richness of Italy’s regional cooking accessible to all – and includes American measurements, delightful illustrations, and forewords by Lidia Bastianich and Katie Parla.

Delicious Japanese Street Eats: 60 Recipes for Soulful Street Food Favorites Like Yakisoba, Ramen, Okonomiyaki, Yakitori, Karaage, Onigiri, Katsu Sando, Gyoza, Oden and Many More! by Lauren Kie: Vibrant Yatai street stalls in Japan serve up all kinds of delicious dishes from steaming bowls of ramen with all your favorite fixings, to crispy gyoza dumplings and perfectly seasoned onigiri rice balls. This book brings the flavor and fun of those lively streets right into your kitchen. This new cookbook takes you on a colorful culinary journey through the back lanes of Tokyo, Osaka, and Kyoto where the best street food can be found – and shows you how to recreate these easy, crowd-pleasing dishes at home.

A School Lunch Revolution – A Cookbook by Alice Waters is a multigenerational cookbook for adults and children alike. Education and food are two universal rights: all children deserve to go to school, and everyone should have the opportunity to eat nutritious food. Here, the culinary icon reimagines the way we feed our children at school and at home. Beginning with what we cook in our kitchens, this book offers the first step to teaching the next generation the lifelong values of eating whole foods. Inspired by international food traditions, these versatile recipes explore an array of textures and tastes guided by the principles Waters believes compose memorable, organic meals: local and seasonal, affordable, diverse, simple and delicious, and beautiful. From one of the nation’s most beloved chefs, here is a revolutionary reinterpretation of the classic school lunch for a more sustainable future.

The Lost Kitchen Volume 2: Big Heart Little Stove by Erin French is a beautifully designed new edition of Big Heart Little Stove. It is your go-to inspiration for cooking thoughtful and meaningful, yet refreshingly simple meals. This title contains the same recipes from Big Heart Little Stove. There are three online recipes available.

The Pioneer Woman Cooks – The Essential Recipes: 120 Greatest Hits, New Twists, and Perfected Classics by Ree Drummond is the ninth blockbuster cookbook by the food blogger and features tested, perfected versions of her all-time favorite, most crowd-pleasing, and timelessly popular recipes – the classics that families turn to every day and year after year. Here, she focuses on her can’t-live-without dishes and includes many dishes that are destined to be classics for years to come. Whether you’re just starting out as a home cook or you’re already a seasoned pro at feeding a family, you’ll love this one stop shop for all the recipes the Drummond family have loved most for the past twenty-five years, made even better this time around. Because if a recipe is worthy of repeating, it’s worthy of perfecting. There are 29 online recipes available. EVENTS

Snoop Dogg’s Treats to Eat: 55 Recipes for Baking With (or Without) Weed by Snoop Dogg is the first baking book from the author and features 55 recipes that can be made with or without weed. Explore Snoop’s very own recipes, highlighted in full-color photos, designed to blast your taste buds.

Bake It Gluten Free: 100 Recipes for Classic Treats by Dana Pollack shows us how to make 90 of your favorite desserts deliciously gluten free. Dana’s Bakery is one of my favorites and I was thrilled to learn of this title. In this completely gluten-free baking book, Dana takes classic and beloved recipes and transforms them into gluten-free versions that don’t sacrifice any of the flavor of the original. In addition to recipes for every kind of dessert you could dream up, Dana includes detailed information on technique and ingredient substitutions, ensuring that whatever you choose to bake, you can bake it gluten free.

Kim Chi Eats the World: 75 Recipes Fit for a (Drag) Queen by Kim Chi: Drawing inspiration from the many countries she has traveled to on tour, in her debut cookbook, the superstar brings you along on a trip around the world. This book highlights a curated list of the author’s favorite dishes and provides her own tried-and-true, easy-to-follow recipes for each, all with a unique Kim Chi twist. Plus, vibrant, bold photography captures Kim’s humongous personality on the page – she’s a delicious diva.

Cookies: The Best Recipes for the Perfect Anytime Treat by Vaughn Vreeland and New York Times Cooking shares 100 delicious cookie recipes from our favorite bakers. From NYT Cooking and curated by recipe creator, video journalist, and YouTube personality Vaughn Vreeland, this book is the ultimate collection of treats – from classic recipes that taste like home, to flavor-packed bites that will become your new go-tos. There are 99 online recipes at the New York Times available. EVENTS

The Sheet Pan: 150+ Easy, Creative Meals from Your Most Versatile Pan by America’s Test Kitchen features 150+ recipes and step-by-step photographs for easy one-pan meals. Exciting possibilities open up when you turn to this sheet pan cookbook for all your weeknight dinners, breakfasts, snacks, and beyond. You’ll build extraordinary layers of flavor, while also streamlining the cooking process.

Think Like a Chef, 25th Anniversary Edition by Tom Colicchio is a special 25th Anniversary Edition of the 2000 title by the respected chef. This go-to cookbook starts with the essential techniques that form the basis of any chef’s repertoire: roasting, braising, sautéing, and making stocks and sauces. Tom introduces building-block ingredients, like roasted tomatoes and braised artichokes, and shows how to use them in a variety of ways, from an easy vinaigrette to a caramelized tomato tart. In a section called Trilogies, Tom combines three basic ingredients to present several recipes, with one dish that’s quick and other dishes that are increasingly more involved. The final section of the book offers simple recipes with components that can be used in endless combinations. There are 46 online recipes including those in the Preview.

Entertaining – Martha’s Iconic First Book by Martha Stewart is another special reissue. This is the book that started it all: the essential guide to entertaining from cultural icon Martha Stewart, with 300 recipes, 450 full-color photographs, and thousands of inspiring ideas that stand the test of time. There are a total of fourteen online recipes available including those in the Preview.

Everything’s Good: Cozy Classics You’ll Cook Always and Forever by Toni Chapman offers a treasure trove of recipes including viral favorites along with tips and tricks to set you up for success. Toni’s dishes are soulful and cozy – several recipes have been passed down from her family, some are inspired by the Southern staples she grew up eating, and others are Toni’s takes on the classics. This book is a reminder that no matter what life throws your way, you can find comfort in preparing and sharing a delicious meal.

Silk Roads: A Flavor Odyssey with Recipes from Baku to Beijing by Anna Ansari is a culmination of the author’s lifelong passion for the history and food of the Silk Road regions. Weaving together essays, family photography and 90 recipes, Ansari brings life to the flavors of the Silk Roads – from the walnut groves of her father’s Iranian childhood, across Central Asian markets brimming with fragrant melons and thronged with fat-tailed sheep, and into the neighborhoods of modern-day Chinese cities. The Silk Roads are the arteries along which people, goods, ideas, religions, and many other things have flowed, one that is ambitious in scope and flavor, appealing to curious cooks and lovers of global history. EVENTS

Sure Thing Desserts: Truly Perfect Versions of Everyday Classics by Matt Lewis is a collection of the foolproof, classic recipes — and secrets to success— that the author and founder of Brooklyn Bakery BAKED, has spent a lifetime perfecting professionally and at home. These are recipes Matt makes over and over—and has spent a lifetime perfecting. The book starts with what Lewis sees as musts for his baking readership along with the tips and secrets to making them successful. The book also includes chapters on bars, cookies, cakes, and pie. This is the must-have book for all everyday and anytime bakers. There are two online recipes to try now.

Family Thai: Bringing the Flavors of Thailand Home by Arnold Myint and Kat Thompson: James Beard–nominee and chef of the Thai restaurant International Market in Nashville, Myint shares how to make the Thai food he grew up with in a cookbook that is approachable yet packs a punch of flavor. Here, Arnold breaks down an often-intimidating cuisine into accessible building blocks for every home cook, beginning with pantry staples – what’s fish sauce? what are the differences between soy sauces? -and moving on to teaching readers essential skills like how to steam the perfect sticky rice or how to make their own noodles if they can’t find them stocked nearby. He also shares what he likes to cook at home and adaptations of Thai cuisine that have been inspired by his hometown of Nashville and his travels around the world. From there, he takes us into the vibrant and colorful world of Thai street food, his own original creations, and, of course, his mother’s classic recipes. EVENTS

My Southern Kitchen: From Suppers to Celebrations, Recipes for Every Occasion by Ivy Odom and Southern Living Editors: Southern Living magazine’s beloved columnist and test kitchen pro Ivy Odom offers a host of truly Southern recipes, from favorites to fresh creations. Whether you already love her Southern Living cooking column and Hey Y’all video series – or have just discovered them – you need to know Ivy Odom. Born and raised in Moultrie, Georgia, and just 30 years old, she is a fresh cooking talent whose star is ascendant. Her first cookbook mixes up tried and true classic recipes passed down through generations with her own trend worthy spins on traditional favorites. Throughout the book, you’ll find big cooking ideas (plus time saving tips); cocktails to shake; and recipes (more than 100) to make to help you cook up all the dishes you crave. Chapters match food to occasion, so have fun indulging in your favorite supper menus, cocktails for porch sipping, and perfect dishes for lawn parties, lazy Sundays, tailgates, and more. Discover pro cooking techniques in “Ivy’s Take” sidebars, and for moments when you’d rather read than cook, there are stories full of signature Southern charm on each and every page. EVENTS

Cookies – The Classics by The Coastal Kitchen: It is cookie season and whether you’re a seasoned baker or just discovering the joy of creating sweet treats, this stunning cloth-covered book will inspire you to bake, savor, and share the simple happiness of cookies. Inside this beautifully crafted book, you’ll find an artfully curated collection of over 200 recipes ranging from classic favorites like chewy chocolate chip cookies to sophisticated confections for special occasions. Whether you’re searching for the perfect ginger snap, indulgent shortbread, or festive holiday shapes, COOKIES offers something sweet for every baker.

Homemade Ramen by Sho Spaeth offers insight into traditions, core techniques, and demonstrates how to make a range of different ramen styles, with everything-the soup, the noodles, the toppings-made from scratch. With step-by-step photographs, Spaeth walks readers through the food science and technique behind a great bowl of ramen. Complete recipe sets for twelve bowls of ramen underline the dish’s incredible variety, from a classic shoyu ramen, with its light, crystal-clear pork-based broth, to uncommon variations, which include a duck-based ramen and a vegan ramen made with legumes. This title arms home cooks of all proficiencies with the knowledge to serve up better-than-restaurant ramen in the comfort of their homes and gives them the confidence to create and experiment on their own.

Baking & the Meaning of Life: How to Find Joy in 100 Recipes by Helen Goh is released in the US this month! I wrote about this gorgeous book here. This is Helen’s first solo cookbook and here she draws on her own life to bring together 100 favourite recipes to show how baking is the ultimate vehicle to convey joy, connection and personal growth. Through this stunning collection of irresistible recipes, Helen explores the joy and meaning of baking in all its guises. There are three online recipes available. EVENTS

Chocolat – Parisian Desserts and Other Delights by Aleksandra Crapanzano: From the bestselling, James Beard Award–winning food writer and author of Gâteau comes a beautiful book that celebrates the French love affair with chocolate, featuring over 100 elegant recipes. This new book has all the charm of Gâteau with gorgeous illustrations and what I can only describe as elegance. Alongside the user-friendly recipes are stunning illustrations by Parisian artist Cassandre Montoriol, providing a visual feast that enhances the rich flavors of the desserts described. Whether a dark chocolate mousse served whimsically in an ice cream cone or a lavender chocolate tart to delight your lunch guests, this stunning title celebrates simplicity and endless versatility promising inspiration with every page. There are three online recipes available. EVENTS

Milk Street Shorts: Recipes That Pack a Punch by Christopher Kimball delivers the smartest, simplest, most powerful recipes that will transform your home cooking. In the kitchen, brevity is brilliant. Short recipes are the ones cooks remember best – not only because they’re simple to make and easy to repeat, but because they are boiled down to their elemental beauty and charm. Here are nearly 150 genius recipes that are casual, improvisational, and fun.

108 Asian Cookies: Not-Too-Sweet Treats from a Third-Culture Kitchen by Kat Lieu, author of some of my favorite titles, honors the varied and rich tapestry of Asian cultures and ingredients to bring us a cookie baking book like no other. Along with members from Subtle Asian Baking, the online baking group she founded, she delivers a diverse array of original and member-submitted drool-worthy recipes for cookies and bakes incorporating ingredients from the diaspora including gochujang, ube, miso, fish sauce, sambal, tahini, matcha, and MSG stirred into each batter and dough. Be sure to check it out! There are five online recipes to try now. EVENTS

Breaking the Rules: A Fresh Take on Italian Classics by Joe Sasto wants you to ditch the same boring recipes and get creative in the kitchen. Known for his signature curled mustache and dynamic presence on shows like Bravo’s Top Chef and Food Network’s Tournament of Champions, Sasto brings his culinary expertise and passion for pasta to your kitchen. His debut book is a celebration of Italian cuisine, reimagined with Joe’s unique flair, playfulness, and creativity. With full-color photographs and pro tips throughout, this title is more than just a cookbook – it’s an invitation to embrace creativity in the kitchen. Whether you’re a fan of Joe’s many television appearances or a home cook looking to expand your repertoire, this book is a must-have for anyone passionate about Italian cuisine and culinary innovation.

Party People: A Cookbook for Creative Celebrations by Brie Larson and Courtney McBroom helps us to celebrate any occasion with 100 creative recipes and endless ideas for weird and wacky parties, from Academy Award–winning actor Brie Larson and former Milk Bar culinary director Courtney McBroom. Technically, this is an entertaining cookbook. But Brie and Courtney are serving up more than party tips and menus. They give you the tools to spark a new dining revolution in your home, one where connection takes center stage and entertaining is an afterthought. Now, go forth and party!

Dobre Dobre: Baking from Poland and Beyond by Laurel Kratochvila, the author of New European Baking. Laurel is based in Berlin and runs Fine Bagels there. She trained in France but tells us that her love of Polish baking came while on a quest for a good pickle. When she moved to Prague from Boston in 2008, she struggled to find a pickle that wasn’t sweet. Her boyfriend at the time took her to Poland with the promise of a half-sour pickle! It was then she cast eyes upon a Polish bakery and fell hard for the challah she purchased. Sixteen years later, she married the boyfriend and her continued trips back to Poland continued her love of the country’s wonderful baked goods. In this book, she begins with a section on working doughs that includes 12-picture grids showing how to form doughs. By page 30, we are deep into recipes ranging from matzo, steamed buns, knishes, loaf crumb cake with fruit, coffee meringue triangles to little nest cruller donuts. The book is filled with lovely photography as well. EVENTS

Measure with Your Heart: Southern Home Cooking to Feed Your Family and Soul by Hannah Taylor delivers 100 free-spirited, comforting recipes for Southern-style dishes made with love. Hannah is a culinary creator from Georgia known for her Southern charm, down-to-earth personality, and carefree “measure with your heart” cooking content. This debut title is filled with twists on classic Southern cooking, with an emphasis on making everything from scratch so you know exactly what’s in it. Featuring 120 gorgeous photographs and 100 mouthwatering recipes, this book has ideas for sweet and savory breakfasts, lunches, and dinners, as well as drinks, appetizers, and, for parents reading, even snacks for your kids (and pups!)—so get in the kitchen and try things out.

Having People Over: A Modern Guide to Planning, Throwing, and Attending Every Type of Party by Chelsea Fagan will guide you to becoming the perfect host as well as help you foster community as an adult. In this accessible, inviting book on hosting and entertaining, author, CEO, and internet big sister Chelsea Fagan guides readers on creating moments worth staying in for. From designing the right space, to crafting a menu that won’t keep you in the kitchen all night, to revitalizing the lost art of cultivating grown-up communities, this book will make you the perfect host at every budget.

Steak House – The People, the Places, the Recipes by Eric Wareheim: The New York Times bestselling author of Foodheim returns to slide into red leather booths across the country in search of the ultimate expression of a beloved but disappearing American icon: the steakhouse. Here, you are taken on a road trip across the country, exploring what local institutions mean in an age of cookie-cutter restaurants. From these journeys Eric has collected 45 of the best, most decadent recipes, which are accompanied by glorious images of the food, the restaurants, and most importantly the people behind them. With every visit, Eric uncovers regional character and shows you why a steakhouse’s hospitality remains unmatched.

Dorie’s Anytime Cakes by Dorie Greenspan: From beloved James Beard Award–winning and New York Times bestselling author Dorie Greenspan comes a vibrantly illustrated collection of recipes for simple yet most-memorable cakes. I wrote about this gorgeous book here. I have made two recipes from this book that were easy and delicious:  Double-down chocolate loaf and the Franco-American banana bread. There are four online recipes available. This title will be featured in our EYB Cookbook Club in November EVENTS

My Harvest Kitchen: 100+ Recipes to Savor the Seasons by Gesine Bullock-Prado invites us into her kitchen, where the harvest is local. Whether she’s picked the lettuce from her own garden, visited a farmers’ market, or shopped at the local grocery store, her seasonal cooking is accessible to all readers. Delicious recipes share the page with fan-favorite family stories and tips on growing food, understanding the soil, and more, for aspirational (and actual) gardeners. Bullock-Prado once dreamed of homesteading – living off the land, cooking pies with scavenged berries, keeping bees and savoring the honey, and foraging all things wild – but was not wholly successful. Her hybrid approach is on display here, and she encourages readers to be realistic and celebrate fresh ingredients wherever they were grown. There is one online recipe and one video recipe available. EVENTS

Lebanese Baking: More Than 100 Recipes for Sweet and Savory Baked Goods by Maureen Abood celebrates the delicious baked goods of Lebanon with traditional recipes and Lebanese American innovations. To learn more about this book see our promotion and Quick Bites with the author. There are thirteen online recipes to try now. EVENTS

Linger: Salads, Sweets and Stories to Savour, Together by Hetty Lui McKinnon was published in August in Australia and now arrives in the US and UK. The author of cult classic Community returns, with a cookbook about making friends and forging connections over salad. Here she has invited friends into her home, to share salads, sweets and stories around her dining room table. Linger documents these intimate gatherings, with vegetable-laden, loosely seasonal menus enjoyed and photographed in real time. Through her inventive recipes for meal-worthy salads, smaller bites and simple sweets, Hetty invites you to become a part of an unforgettable shared experience of community, food and friendship. This title will be featured in our EYB Cookbook Club in November. There are two online recipes to try now. EVENTS

The Korean Vegan – Homemade: Recipes and Stories from My Kitchen by Joanne Lee Molinaro, author of the New York Times bestselling and James Beard Award winning Korean Vegan Cookbook, returns with fresh new dishes with Korean twists. As Joanne likes to say, she loves to “veganize” Korean cuisine and “Koreanize” everything else.  This book is a tribute to all the culinary inspirations that have shaped her cooking over the years and incredible flavors they have created. A memory about learning to repurpose leftover rice from her grandmother Hahlmuhnee results in Fried rice waffles; a question from her father leads to Joanne learning to make his childhood favorite noodles, Janchi guksu; her Pesto tteokbokki combines her husband’s Italian roots with her own; and her love of savory snacks and kimchi helps invent Buffalo kimchi artichoke dip. With her stunning signature photography and tips for building a Korean pantry, Joanne celebrates the magical connections between family, home, and food. There are two online recipes available. EVENTS

Pastry Temple: Baking with Inspired Flavors by Christina Wood: Learn how to make out-of-this-world, showstopping bakes by perfecting the Three Pillars of Pastry (brioche, puff pastry, and croissant) with innovative, modern flavors written by self-taught baker and owner of the highly sought-after and foodie favorite Temple Pastries. This lovely book includes plenty of trendy flavor combos with both savory and not-too-sweet bakes such as: Chinese five-spice kouign amann, Gochujang and scallion babka, Poached quince tarte Tatin, Crème brûlée donut, and Sumac-roasted strawberry cheesecake croissant.

She’s a Host: An Unbuttoned Cookbook for Elegant Entertaining by Erin Lichy: Most people know Erin Lichy as a luxury real estate agent, interior designer, entrepreneur, and cast member on Bravo’s hit television series Real Housewives of New York City (RHONY). On the show she’s become known for her hosting skills – regularly throwing lavish dinner parties and weekend getaways for her castmates and sharing her love of food and cooking. What most people don’t know is that, as the granddaughter of immigrants from Iraq and Yemen, Erin grew up with an amazing multicultural background centered around food. On her social platforms, Erin cooks healthy, nourishing Mediterranean and Middle Eastern food to bring her family and friends together for weekly Shabbat dinners, epic girls’ nights, birthday parties, brunches, and more. Here in this book, she will teach us how to create the ultimate gathering.

Levain Bakery: A Story of Friendship, Community, and Cookies by Pam Weekes and Connie McDonald: To celebrate the Levain Bakery’s 30th anniversary, this book brings together the stories of Levain Bakery in a beautifully designed, carefully curated book filled with photographs, illustrations, and a selection of recipes. Learn more about this book here.

Athens – Food, Stories, Love by Diane Kochilas is a book dedicated to exploring the food of Athens. Diane has lived in Athens for thirty years and has been witness to the enormous social and culinary changes all around her. To navigate the city’s gastronomic scene today is to discover a city overflowing with new creative energy in its kitchens and myriad of international ingredients in its markets. She has written this book to reflect these changes. As with all of Diane’s other books, the recipes in Athens are home-cook friendly. There are 12 online recipes available. EVENTS

Keep Your Fork, There’s Pie!: Saving Room for the 75 Best Pie Recipes You’ll Ever Eat by Tara Royer Steele presents 75 mouthwatering pie, dessert, and breakfast recipes to savor and enjoy. The owner of the popular Royer’s Pie Haven in Round Top, Texas, she knows her pie. When was the last time you had a delicious piece of pie? For many, pies conjure up bubbly-warm memories of hometown diners and family holidays. Now, you can create new nostalgia with this irresistible collection of confections from Tara Royer Steele, aka “The Pie Queen.”

French Classics: Easy and Elevated Dishes to Cook at Home by Matthew Ryle was published in the UK in August and is being released this month in the US. This book is full of recipes that have for centuries withstood the test of time-and are soon to break through to a new generation of chefs. Whether you’re craving the perfect Croque Madame for lunch or Beef Bourguignon on a cold night, hoping to surprise your partner with Steak Diane or wow your family and friends with a “Grande Bouffe,” this book has you covered-and will leave you wondering why you haven’t been cooking this food your whole life. With a 70/30 split of “Easy” and “Elevated” dishes, these recipes are made for any home cook who appreciates fresh ingredients, bold flavors, and true classics. There are 53 online recipes to try.

Three Cheers: Cocktail Classics, Modern Twists, and Zero-Proof Sips by Kaitlyn Stewart is an inventive and inclusive drinks book with 165 cocktail recipes, each one of three variations for classic, riff, and zero-proof versions, from the World Class bartending champion behind Likeable Cocktails. With a modern design and lush photographs, margaritas, Manhattans, negronis, and more are accessible to every palate and every persuasion.

Bad B*tch in the Kitch: Craveable Asian Recipes to Ditch the Takeout by Cassie Yeung will add some razzle dazzle to your home cooking with 75 recipes for your favorite Asian takeout dishes from Next Level Chef contestant and TikTok star Cassie Yeung. Here, Cassie serves up the food she loves most: the Asian dishes she grew up eating and now craves on the regular. So many people know and love Chinese, Thai, Vietnamese, and Singaporean cuisine, but they don’t always know how easy it can be to recreate their favorite dishes at home.

Skinnytaste High Protein: 100 Healthy, Simple Recipes to Fuel Your Day by Gina Homolka serves up 100 easy, high-protein recipes you can depend on for every meal of the day from the New York Times bestselling author. Whether you’re looking for creative ways to incorporate more protein into your diet, go-to recipes to jazz up your favorite proteins, or ideas for nutritionally balanced meals that will keep you satiated, Gina has you covered. Each recipe packs at least thirty grams of protein per serving (including options for vegetarian, dairy-free, and gluten-free eaters) and there are plenty of one-pot, meal-prep friendly, and streamlined recipes for every meal of the day. With nutritional information included for each recipe and recipes labeled for gluten-free and dairy-free ingredients, this title will be your go-to resource for nutritious meals that pack a protein punch.

Recipes from the American South by Michael W. Twitty is a home cook’s guide to one of America’s most diverse – and delicious – cuisines, from the James Beard Award-winning author and culinary historian. Across more than 400 pages, Twitty explores the broad culinary sweep that Southern history and its many cultures represent. Recipes for breads and biscuits, mains and sides, stews, sauces, and sweets feature insightful headnotes and clear, step-by-step instructions. EVENTS

Pizza Visionary: The Journey to an Extraordinary Brand by Renato Viola is an original book of photographs and text providing a unique lifestyle/coffee-table memoir that follows the life and creative experiences of award-winning and successful Italian-born “pizza acrobat” Chef Renato Viola, whose life itself is as diverse and remarkable as the innovative pizzas he has developed and the ingenious business model he created to make MISTER O1 locations not only unique pizza environments, but also a brand that is rapidly expanding nationwide in the United States, and to much acclaim by important food judges and entities as well as the general public. The book is festooned with gorgeous photographs from all of his personal to professional walks of life accompanied by his lively text story. This book is the 10th-anniversary celebration of an extraordinary person with an extraordinary talent who has engaged and entertained the world with one of its best-loved and international food items: pizza!

Other titles of interest:

Canada

The World’s Most Wanted Desserts – Part 1 by Harneet Jolly simplifies the process of making all kinds of desserts, from cookies to pies to tarts to cakes to beverages!. In the ten sections, he addresses the most commonly occurring faults in any dessert and shows the reader not just the reasons for the said faults, but also suggests simple remedies! For instance, how many of us end up with a cake that’s too tough? That’s because we mix and mix and mix, mix and well! For the cake that’s soft, just enough, you need to stop over mixing the batter. There are recipes for classics and some unique treats such as a Jaggery, fruit and tamarind cake, Nan khatai cookies, and Ajmeri kalakand (a milk-based sweet).

Indian Food is Easy: Vibrant, Comforting Recipes for Every Day of the Week by Vijaya Selvaraju: Unlock the secrets to simple, flavor-filled Indian cooking with 100 recipes that anyone can make, any night of the week! Growing up in a household that celebrated food, Vijaya Selvaraju was surrounded by fragrant spices and delicious meals, thanks to her mother. As she discovered her own passion for cooking, Vijaya sought to make Indian cuisine more approachable, simplifying traditional recipes for today’s busy cooks without compromising on taste. By focusing on accessible ingredients – like yogurt, rice, lentils, and fresh herbs – along with smart techniques, like using a multicooker to speed up long cooking times, she shows that creating authentic, delicious Indian dishes can be simple and enjoyable.

Soup’s On Around the World (Taste the World) by Denyse Waissbluth is a poetic picture book that takes readers ages 4-8 across the globe exploring different soups and soup traditions! Through vibrant illustrations and heartwarming text, this book invites readers on a flavorful journey of soups across the globe, each with its own unique history and traditions!

Tunes and Wooden Spoons III: Come In, the Kettle’s On! by Mary Janet MacDonald: In 2020, during the middle of the COVID pandemic, MacDonald from Port Hood, Cape Breton, Canada became an international Facebook sensation with her show, Tunes and Wooden Spoons. This is her third book that takes us on an incredible culinary journey into several Canadian-Maritime kitchens where they find good company and tasty food. In Come In, the Kettle’s On!, grandmothers and grandfathers from throughout Nova Scotia, New Brunswick and Prince Edward Island invite us into their kitchens where they share their secrets to healthy eating and strong families.

My Best Friend is Gluten-Free: 100+ Asian-Inspired Recipes for Bringing People Together by Jannell Lo: Anyone who eats (or cooks for) a gluten-free diet understands the struggles of avoiding gluten. In East Asian and Southeast Asian foods especially, gluten is hard to avoid: it’s embedded in integral staples like soy sauce and gochujang and foundational foods like noodles and dumplings. But the struggle is over! Here in this title, you’ll find completely gluten-free recipes that celebrate a spectrum of Asian flavors. Inspired by her celiac husband and wanting to share the foods of her Chinese-Canadian upbringing with him, Jannell set out to create gluten-free options for all her favorite recipes, plus some creative takes of her own.

Perch – Soil / Land / Sea by Justin Champagne-Lagarde: Fine dining is meant to be an elevated culinary experience that emphasizes high-quality ingredients, expert preparation, and artful presentation. Yet it can also serve as a powerful catalyst for change, supporting local artisans and driving social impact. Chef Justin Champagne-Lagarde, owner of the acclaimed restaurant Perch in Ottawa, Ontario, Canada, is doing just that. His first cookbook is a stunning tribute to ethical dining and sustainable practices highlighting the seasonal bounty Canada has to offer. Embracing the deep connection between food and community, Perch goes beyond the plate to introduce readers to the farmers, fishers, and producers who contribute to Champagne-Lagarde’s exquisite and flavourful dishes. With stunning location photography and images of each prepared dish presented in a thoughtfully paced and elegantly designed package, Perch is an invitation to the next generation of fine-dining chefs and home cooks alike to explore a new approach to cooking – one that celebrates thoughtful, ethical dining, and encourages a deeper connection to the food we eat.

Cooking from Scratch – Budget-Friendly Family Meals by Jacquie Smith shares a collection of family recipes and new favorites made with wholesome ingredients and simple methods so you can enjoy real home-cooked food without the stress. This cookbook is designed to help you save money, reduce waste, and stretch groceries across multiple meals while making the most of what’s already in your kitchen. With a recipe index organized by ingredient, you’ll always know what to cook with the ingredients you have on hand.

United Kingdom

Feast – Recipes that Bring Joy by Sarah Rankin is the perfect guide to effortless entertaining, offering nearly 100 recipes across 15 thoughtfully curated menus. Whether you’re planning a festive holiday celebration, a relaxed family gathering or an intimate dinner with friends, this book has you covered. Drawing on the finest seasonal ingredients, the complete, ready-to-use menus span every kind of occasion, from Sunday brunches and summer lunches to unforgettable Hogmanay celebrations. But don’t feel constrained – feel free to mix and match to create your own unique feasts from the huge range of delicious recipes. EVENTS

Seriously Good Mug Cakes: Over 70 Recipes for Mug Cakes in Minutes by Kate Calder, Christelle Huet-Gomez, Sandra Mahut and Lene Knudsen shows you how easy it is to create tasty and satisfying bakes in minutes, with minimal measuring, mixing and washing up. With over 70 recipes, all which take less than 10 minutes to prepare and cook, it’s never been easier to whip up a quick dessert or mid-afternoon snack.

The Scandinavian Year: Food and Thoughts from Sweden, Denmark and Norway by Brontë Aurell is a collection of over 140 recipes set across the year from January to December with beautiful images and cultural essays relating to food traditions and seasonal celebrations.

The Irish Kitchen by Cherie Denham: The kitchen has always been the heart of an Irish home; the busy, bustling focal point where yarns are told and the best local and seasonal ingredients are transformed into comforting dishes to be shared with loved ones. Following the success of the award-winning The Irish Bakery, Cherie Denham and Andrew Montgomery have once more travelled the length of the island to bring together a new book that celebrates the full breadth of Ireland’s food history. Over 90 meticulously tested recipes, each beautifully illustrated with full-page photography, chronicle both time-honoured family preparations like Irish stew and treacle farls and more contemporary interpretations that make the most of Ireland’s bounteous fields, woods, seas and hedgerows and reflect how Irish cooking has evolved.

Messy by Aoife McElwain: The author is a messy cook who has managed to go from chaos to craic in the kitchen, and that’s what her book will help you do too. With simple recipes interspersed with gentle coaching tools, this book is for anyone who wants to harness the joy of cooking and use food as a tool for a life well lived. Most of all, this title is a celebration of creativity and of learning from our mistakes. Messiness can marinate into joy, and Aoife will show you how.

Yann Couvreur’s Pastry by Yann Couvreur is the first book from the pastry prodigy. Yann, the rising star of Parisian pastry, was initially trained at the Trianon Palace in Versailles, then became the pastry chef of the luxury hotels Eden Rock Saint-Barthélemy, Le Burgundy, and Prince de Galles. In May 2016 he opened his first pastry shop in Paris, near the Canal Saint-Martin, and another in June 2017 in Le Marais. He now has branches all over the capital. He has also opened shops internationally in Miami, Dubai, Seoul, Riyad and Doha. This modern and elegant book reflects the visual identity of his shops, including his fox mascot, and contains 80 recipes, mostly sweet but with some savoury dishes as well. Update: After this post was published, I received an email stating that this book was moved to March 2026.

Bored of Lunch – Healthy Fakeaways: Calorie-counted Air Fryer & Slow Cooker Recipes by Nathan Anthony will guide you to save money and calories with healthy, home-cooked air fryer and slow cooker versions of your favourite takeaways. Number one bestselling author Nathan Anthony is back with 100 easy recipes to hack your weeknight cooking. Whether you’re craving a classic curry or a comforting pizza, you’ll find healthy, quick versions of family favourites to satisfy that fast-food craving and stop you ordering in.

Cosmic Cocktails: Master the Mixology of the Zodiac by The Alchemist: Discover 100 astrological recipes from cocktail bar, The Alchemist. This spell-binding guide is brimming with unique cocktails that embody each astrological sign’s distinct personality traits, elements and ruling planets. Use it to infuse your gatherings with cosmic creativity with recipes from a mesmerizing Smokey Paloma to a thirst-quenching Cherry Poppins.

Beyond Baking: Plant-based Baking for a New Era by Philip Khoury ups the ante on plant-based baking, with sweet and savoury recipes that use simple, natural, plant-based ingredients. This title is an evolution in pastry from the award-winning pastry chef – an exploration of how far baking can go when it’s guided by flavour, process, and purpose, rather than tradition alone. These recipes are the result of years of rethinking everything – what gives structure, what builds richness, what creates lift and tenderness – without relying on eggs, dairy, or highly processed alternatives. Instead, they use familiar, natural ingredients to achieve results that feel completely fresh: croissants that shatter, cakes that stay tender for days, savoury pies that could hold their own in any bakery window. Foundational techniques are clearly explained and select new recipes include QR code tutorials to walk you through every fold, mix, and proof. Whether you’re just beginning or looking to expand your craft, Beyond Baking invites you to look again at what baking can be when it’s not copying what came before, but creating what comes next.

Gaucho: The Spirit of Argentina by Anthony Ekizian: Gaucho, in the UK, has been serving Argentine steak – widely considered the best in the world – for over 20 years. Through more than 80 recipes, this book brings together the restaurant’s expertise for parilla cooking (cooking over hot coals on a metal grill) with its passion for all things Argentina – from the gauchos who farm the cattle across the pampas, to the street-cart owners selling choripan buns and empanadas to the chic urbanites who sip cocktails into the small hours in Buenos Aires’ hippest bars. Throughout the book, stories of history, food and culture, punctuate the carefully curated recipes, brought together by Ekizian, Gaucho’s chef director, to balance the influences of traditional and modern Argentina. Illustrated with breathtaking specially commissioned photography of the people, places and food of the country itself, as well as photography of every recipe, the book brings to life Gaucho’s fiery passion for Argentina, and shows how the magic of this South American cultural mosaic can be reimagined with delicious results at home. This title will be released in the US in December.

Clodagh’s Happy Cooking: 100 Easy, Speedy, Healthy Recipes for Good Mood Food by Clodagh McKenna is packed with 100 recipes to bring pure happiness to your table. Simply by consciously prioritising cooking healthy food and sharing meals with family and friends, we can boost wellness, reduce anxiety and nourish both body and soul. All of the recipes have been designed to fit into your daily life and are simple to prepare, with easy-to-find and healthy ingredients, packed with flavour. The book will be released in the US next month.

Winter in the Highlands: Eating, Drinking and Celebrating in Scotland by Flora Shedden: Banish the winter blues, embrace the stark beauty of the colder months and step into an invitingly warm world of comfort and culinary delight. In this her eagerly anticipated fourth cookbook, food writer, acclaimed bakery owner and Bake Off semi-finalist Flora Shedden invites readers on a joyous, heart-warming journey through the enchanting winter season in Scotland, celebrating the region’s rich and distinctive culinary heritage and cherished festive traditions. Offering creative, deliciously do-able savoury and sweet recipes that cater for the entire winter season, it includes a mix of both traditional dishes and modern alternatives, as well as tips to get ahead for Christmas, Hogmanay and Burns Night, ensuring your table is always graced with warmth and flavour from the first snowfall to the final thaw. Set against the backdrop of Scotland’s dramatic landscapes and picture-postcard wintertime charm, it is a stunning culinary adventure that is nothing short of magical. There are seven online recipes to try now. EVENTS

Bubala: Middle Eastern-inspired Vegetarian Recipes to Share by Marc Summers: Bubala (meaning ‘darling’ in Yiddish) is all about vibrant food, culture, and generosity. Discover how to make the most of ordinary vegetables with 100 innovative recipes rooted in Middle Eastern flavours. In this collection of impactful and exciting dishes, you’ll also find additional chapters for sides, salads, skewers and more, including pantry staples that will elevate your cooking every day. Packed with flavour, stunning photography, and insightful cooking tips, this book takes modern, vegetarian cooking to a whole new level.

Curry – Recipes from Indian Home Kitchens by Maunika Gowardhan is a definitive guide to eating your way across India. Thanks to their own crops, culture and traditions, each Indian state has distinct differences in the curries they create. From the aromas of the Himalayan region in the North to the fiery tastes of the South, the recipes here bring the essence of each region into your kitchen. You will even learn how to improve the basics of your Indian cookery, including how to much paneer from scratch and how to make ghee.

Spinning Plates: Easy Dinners with Simple Substitutions for Busy Families by Anna Stanford will help you conquer dinner time by choosing one base recipe and using one clever swap or trick to cater for the whole family with one tasty, balanced meal. Forget about cooking multiple meals each night – these recipes are fully adaptable to different tastes and dietary requirements. They are also light on equipment, often cooked in one pan or tray, saving on expensive kitchen items and washing up. An easy-to-use icon system makes it clear which recipes can be batch cooked, frozen or made ahead, and there are alternative cooking methods for the air fryer and slow cooker where possible. With chapters covering weekday wonders, lunchtime saviours, fakeaways and weekend gatherings, these recipes will make family mealtimes easy and enjoyable.

Around the Table – 52 Essays on Food & Life by Diana Henry is a selection of some of the author’s very best essays, handpicked from over two decades of her beloved cookbooks. In this collection, Diana’s writing brings ingredients to life on the page. Tuck into salty and sweet, buttery and inky purple and black olives. Blood-red threads of saffron that turn whole platters of food into gold, bleeding yolk-yellow streaks over creamy chicken and milky white yogurt. Mouth-puckeringly citrusy, easy to peel and almost seedless Valencia oranges. The simple pleasure of a warming slice of toast. EVENTS

Vietnam – The Cookbook by Anaïs Ca Dao van Manen is a celebration of Vietnamese cuisine, featuring 445 beloved traditional dishes from home kitchens across the country. This title is a definitive deep dive into this vibrant cuisine, featuring authentic recipes for cooking at home – each faithfully captured, rigorously tested, and presented with clear, step-by-step directions. Beautifully illustrated with stunning photography shot on location, this expansive, authoritative recipe collection invites home cooks around the world to experience Vietnamese food culture.

BiBi The Cookbook: Stories from my Bibi by Chet Sharma is the much-anticipated debut cookbook from the lauded chef behind BiBi, the innovative and groundbreaking Indian restaurant in London beloved by critics and customers alike. This book weaves together recipes for 60 of his exquisitely detailed signature dishes with a series of personal essays that explore his memories of the Indian subcontinent and the personalities and dishes of his heritage.

Silk Roads: A Flavour Odyssey with Recipes from Baku to Beijing by Anna Ansari is a culmination of the author’s lifelong passion for the history and food of the Silk Road regions. Weaving together essays, family photography and 90 recipes, Ansari brings life to the flavors of the Silk Roads – from the walnut groves of her father’s Iranian childhood, across Central Asian markets brimming with fragrant melons and thronged with fat-tailed sheep, and into the neighborhoods of modern-day Chinese cities. The Silk Roads are the arteries along which people, goods, ideas, religions, and many other things have flowed, one that is ambitious in scope and flavor, appealing to curious cooks and lovers of global history. EVENTS

Franco Pepe: Pizza Chef by Franco Pepe and Elisia Menduni is the story, ideology, and recipes of the master pizzaiolo Pepe, founder of the world-famous Pizzeria Pepe in Grani. Franco Pepe is no ordinary pizzaiolo – he’s a culinary genius who has revolutionized the world of pizza. Born into a family of bakers, Pepe mastered the craft of traditional pizza-making before dedicating himself to experimentation with ancient flour blends and fermentation methods. He founded his restaurant, Pepe in Grani, in Caiazzo, near Naples, and quickly gained worldwide acclaim, attracting hordes of food-savvy travelers with exceptional pizzas made with his unique signature dough and high-quality, locally sourced ingredients. This book reveals how Pepe elevated the humble pizza to new culinary heights. Packed with rich storytelling and vivid photographs, the cookbook uncovers the secrets behind Pepe’s artistry and presents 30 exclusive recipes designed for home cooks.

One Pot: 100 Simple Recipes to Cook Together by Amandine Bernardi: The casserole dish or Dutch oven is an essential kitchen tool for creating convenient meals without compromising on taste. This beautifully designed cookbook offers an appealing range of recipes for every occasion, from quick weeknight dinners to special gatherings. With an informative guide to equipment, helpful serving suggestions, and clear dietary symbols designating vegan, gluten-free, dairy-free, and nut-free options, One Pot is perfect for novice and experienced cooks alike.

Mary 90: My Very Best Recipes by Mary Berry: Join Britain’s best-loved cook, as she celebrates her 90th birthday with a career-spanning collection of iconic, fuss-free recipes for every occasion. In this beautifully illustrated cookbook, Mary shares 90 of her very best recipes-each one perfected over a lifetime of cooking. Alongside the recipes, Mary shares stories and cherished family photographs that offer a glimpse into the memories tied to Mary’s favourite dishes. There are 30 online recipes available.

The Brasserie Cookbook – 70 Recipes to Drink and Eat a La Française by Nouvelle Garde: Turn your home into a chic French brasserie with help from France’s acclaimed La Nouvelle Garde. With a menu for each day of the week broken into breakfast and dinner options, learn to cook modern yet authentic rustic French fare at home. A basics section details all of the stocks, sauces, pickles, and pâtes that round out the recipes, and a primer on setting the table, the French way, will transform the way you cook and host at home. This book is the ultimate gift for the Francophile in your life, but even those new to French food and entertaining will be able to transform their next dinner parties with help from this title.

Japanese Comfort Food: 50 Delicious Recipes for Home Cooking by Saori Ichihara is a collection of recipes made and tested with the home kitchen in mind, with easily accessible ingredients and standard kitchen equipment. With 50 recipes for noodles, rice, stew, soups and small plates – alongside hacks and tips to avoid common pitfalls, everyone can learn how to cook more Japanese food for the everyday.

The Christmas Companion: Recipes, Crafts and Inspiration for a Magical Festive Season by Skye McAlpine is being released in the US and UK this month. All of Skye’s books are beautiful and this one is a stunner (I am a sucker for Christmas). This book is an indispensable guide to a cosy, relaxed and memorable Christmas. With three sections covering Magic Making, Feasting and Making Merry, the book is filled with delicious recipes, inspirational ideas and helpful advice for making the very most of the festive season. There are two online recipes to try now. EVENTS

The Science of Fermentation by Robin Sheriff dives into the scientific processes behind essential ferments – revealing the complex microbiology and chemistry responsible for the sensational flavors and gut-boosting effects of fermented foods. Learn how cultured food and drinks have changed our palates and health forever, explore the biological and chemical processes behind your favorite ferments, and discover how to recreate them in your own kitchen. With step-by-step photography and recipes for 30 essential ferments, detailed illustrations and infographics exploring key techniques, equipment and microbial processes, plus troubleshooting and tips on quick and stress-free pickles – this is everything you need to become an expert in fermenting your own delicious snacks and beverages at home.

The German Christmas Cookbook: Traditional Cakes, Biscuits, Breads and More for a Festive Celebration by Jürgen Krauss is being released in the US and UK this month. Jürgen’s delicious holiday recipes are crafted with care, drawing his inspiration from the flavors, techniques, and memories of his childhood Christmases in the Black Forest. In addition to festive cookies, breads, cakes, and tarts, Jürgen also presents recipes for traditional holidays feasts, featuring everything from appetizers and soups to spaetzle and dessert. He then rounds out the holiday season with beloved treats from Germany’s famous Christmas markets, including magenbrot, potato cakes, roasted almonds, and mulled wine. With easy-to-follow instructions, appetizing photographs and pictures from his own scrapbooks, as well as Jürgen’s reminiscences of Christmases past, this book is a must-have for both fans of Jürgen and bakers who want to fill their home with the warmth and deliciousness of the season.

Bold Beanco – Full of Beans: Delicious Beany Recipes to Obsess Over by Amelia Christie-Miller shares 70 brand new, individually photographed recipes from the trailblazing Bold Beans company. Following their Sunday Times Bestseller Bold Beans: Recipes to get your Pulse Racing, a legion of ‘bean champs’ has sprung up via social media and supermarket shoppers, independent food store aficionados and word-of-mouth enthusiasts to call for more fantastic bean recipes. Organised by types of beans and featuring the brand’s newly launched black beans, borlotti beans, queen carlin peas and queen red beans, new recipes include ‘beanottos’ and tray bakes for creating sensational, super-healthy and totally unprocessed meals that are both planet-friendly and ultra delicious. There are seven online recipes available.

The Botanical Bar: 50 Intoxicating Ingredients and Bespoke Cocktails from the Royal Botanic Gardens, Kew by Jenny Linford and Esther Clark is your invitation to the eclectic and aromatic world of botanical cocktails. An intoxicating collection of 50 fragrant, floral, fruity and herbal ingredients and 50 bespoke cocktail recipes, this book explores the fascinating stories and science behind the elements of our favourite drinks. A unique blend of stylish shoot photography and Kew’s signature botanical illustrations will be brought together to create a gorgeous gifty package that will appeal across plant and drinks audiences.

Donal’s Real Time Recipes: Get Dinner on the Table in 30 Minutes or Less by Donal Skehan has been designed with busy lives in mind. No marinating or time-consuming techniques, just straight through cooking. There are 90 family favorites delivered in 30 minutes or less from the moment you step into the kitchen to the moment you sit down with a delicious home-cooked meal in front of you.

Other titles of interest include:

Australia

The Madrusan Cocktail Companion: 2800+ Cocktails with Contributions from 100 of the World’s Best Bartenders by Michael and Zara Madrusan is the complete new resource for cocktail enthusiasts – a handbook meets recipe book meets reference guide for the drinker who wants to know the origins and evolution of the classics, along with all the ways they are being interpreted and expressed by leading experts around the world today. Presented in a unique format that considers cocktails according to 27 branches that represent the central strands of mixed drink culture, including variations on the most popular cocktails, with an emphasis on recipes designed for modern drinking palates and requiring minimal preparation. Expanded from an in-house manual conceived and curated by Australian bar proprietor and cocktail oracle Michael Madrusan for teams at his world-renowned Melbourne bars (and to satisfy his own obsessive interest in the subject), it includes just short of 3500 tried-and-tested cocktails. Michael has collected every possible classic cocktail published to date, plucked the best drinks from each, and updated the recipes for today’s enthusiasts with input from leading bartenders in the UK and US.

Noodle Box: Order in With 45 Delicious Recipes from Asia by Smith Street Books and Various Authors (Recipe cards/box): Whether you’re craving Chinese, Japanese, Thai, Malaysian, Vietnamese, or another Asian cuisine entirely, the chefs behind the recipes in Noodle Box have you covered. Filled to the brim with classics, from ramen to pad see ew and japchae to gong zai men, this deck of fifty photographic recipe cards plus basics will teach you how to make all your favorites.

The Japanese Pantry: From Sake to Soy, Essential Ingredients for Japanese Home Cooking by Emiko Davies is the follow-up to Gohan: Everyday Japanese Cooking | Memories and Stories From My Family’s Kitchen, Davies’s tribute to her mother’s family and her soul food – Japanese home cooking. Here, Davies explores the pantry items essential to Japanese home cooking – simple, easy-to-find ingredients that can be combined with fresh produce and a few other basics like tofu, rice, and noodles to create delicious and authentic Japanese food no matter where you are. Each chapter explores one of these essential ingredients – soy sauce, miso, rice vinegar, seaweed, sake, sesame, and tea – including information about the history and production of these in Japan, as well as Davies’s thoughtful and approachable recipes. In helping readers get to know these pantry essentials, Davies hopes to give home cooks the confidence to make authentic Japanese dishes that are inherently simple and full of flavor. There is one online recipe.

Mali Bakes: Make and Decorate the Retro Cakes of your Dreams by Patti Chimkire is a dream book! Embark on a journey through cake making, the Mali Bakes way. This beautiful book is your ultimate guide to baking and decorating the cakes like a pro! Start your adventures with simple cakes like apple and yuzu upside-down cake or Thai tea chiffon cake, before progressing to layer cakes in uniquely delicious flavor combinations—think buttermilk vanilla cake with brown butter custard, or pistachio cake with cardamom-roasted rhubarb. Along the way, you will be introduced to different cake-making methods and decorating finishes to learn how to make and pipe perfect decorations with buttercream. Adventurous bakers can test their skills with fifteen decorating projects to transform layer cakes into showstopping masterpieces, perfect for all of life’s celebrations. Mali Bakes is a delightful celebration of color and baking and proves that cakes can be fun and full of flavor.

La Mesa Mexicana: The Food of Mexico by Rosa Cienfuegos is the follow-up cookbook to CDMX. Expanding to the eight culinary regions of Mexico, Cienfuegos’s third book is a comprehensive collection of regional Mexican food, with more than 120 recipes that showcase the diversity, breadth, and influence of Mexican ingredients and cuisine on the global stage. Filled with stunning food and location photography, and stories from each of the regions that explore the history, ingredients, and cultures of this breathtaking country, this is no ordinary Mexican cookbook. It is a heart-stopping ode to one of the oldest cuisines in the world, a celebration of the globally recognized and lesser-known Indigenous recipes that have been passed down through the generations.

The Whole Fish Collection by Josh Niland is a special slipcase edition that includes The Whole Fish Cookbook, The Fish Butchery, and Take One Fish in a stunning, limited-run set that unites all three of Josh Niland’s trailblazing and award-winning cookbooks in one beautifully crafted package. Included is a limited edition signed print of the breakdown of the John Dory from The Whole Fish Cookbook (along with a special new cover for this title).

The Wolf of Wok Street: Restaurant-Quality Asian Food in 80+ Recipes by Vincent Lim presents over 80 authentic recipes that bring the chef’s renowned Southeast Asian cuisine to your kitchen. Vincent’s comprehensive guide ensures that you can achieve truly authentic and delicious wok cooking, perfect for any meal or occasion.

Lankan Filling – Sri Lankan Soul, Australian Accent by O Tama Carey is a vibrant, playful collection of Sri Lankan-inspired dishes that blend tradition with modern creativity. The book showcases unique and inventive flavors. Building on her deep-rooted knowledge of Sri Lankan culinary traditions, Carey invites readers to explore her diverse and imaginative creations. Each recipe reflects her passion for flavor and her commitment to making food both delicious and enjoyable. This book is a testament to the joy of cooking and eating, providing a delicious exploration of Sri Lankan-inspired flavours through O Tama’s unique lens.

Around the World in 80 Meatballs by Bunny Banyai is a delightful exploration of meatball recipes from across the globe. This cookbook uncovers the joy and comfort that a simple meatball can bring, showcasing a diverse array of recipes that span continents and cultures. The charm of Around the World in 80 Meatballs extends beyond the kitchen to evoke nostalgic memories and shared experiences. As you delve into these pages, you’ll not only learn how to prepare mouthwatering meatballs but also discover the fascinating history behind each recipe. Each entry features complete meal suggestions, revealing the traditional accompaniments that complement the meatballs perfectly. With this book in hand, you’ll be ready to impress friends and family with your global meatball repertoire, celebrating the dish that unites us all through its delicious simplicity.

Simple Dinners Every Day by Nicole Maguire in the follow-up to her bestselling Simple Dinner Edit, Nicole shows that planning for the week doesn’t just make life easier—it saves time, money, and a whole lot of stress. And it doesn’t have to be complicated—a few small steps can make all the difference. With a bit of weekend prep, smart shopping hacks, and a bank of core meals, you can reclaim your weeknights and enjoy delicious dinners every single day.

Sunshine, Lemons and Sea Salt: A Celebration of Modern Coastal Australian Cooking by Donna Hay shares fresh, sun-drenched and zingy summer food made for sharing. Featuring vibrant seasonal produce, delicious flavours and easy cooking, all set against the stunning backdrop of the sparkling Sydney Harbour. Bringing us into her own home and kitchen, join Donna as she creates no-fuss meals for her family and celebrates special times with friends. Find recipe inspiration for quick and easy weeknight dinners guaranteed to please, long, lazy summer afternoon catch ups, casual beach dinners and stunning garden tea parties. Along with no-fail recipes, Donna shares styling secrets that will bring some breezy, beach-side magic to your table.

New Zealand

Nadia’s Farm Kitchen by Nadia Lam is a warm, inspiring, and deeply personal cookbook celebrating the rhythms of the seasons and the simple joys of life on the land. Featuring over 70 wholesome, seasonal recipes and more than a dozen heartfelt short stories about life on the farm, this book offers a unique glimpse into the life of beloved cook and TV personality Nadia Lim as she raises her family and grows food on a working farm in rural New Zealand. Organised by season, each chapter reflects the abundance and mood of that time of year – whether it’s hearty winter soups made from root vegetables pulled straight from the ground, vibrant summer salads bursting with fresh-picked produce, or comforting baking shared with the sheep shearers. Each recipe is infused with Nadia’s trademark warmth, approachability, and commitment to real, nourishing food. More than a cookbook, Nadia’s Farm Kitchen is a celebration of community, sustainability, and slowing down to appreciate the simple pleasures of food, family, and nature. Accompanied by stunning photography and behind-the-scenes insights from the popular TV series of the same name, this is a book that customers will treasure and return to throughout the year.

Eat Wild: A Foraging Journey Across Aotearoa by Sophie Merkens is a beautifully illustrated guide to sourcing wild ingredients, with detailed recipes showing how to cook with them. From the coast to the mountains to the native bush, set off on a delightful wild food adventure across Aotearoa. Eat Wild is a guide to getting your wild ingredients, then cooking with them. This beautifully illustrated book showcases some of New Zealand’s most widely known yet underutilised wild foods – plants, including flowers, fungi and seaweed; kai moana, including paua, koura and snapper; and even hunting tips, such as what to do with your ethically obtained rabbits. Sophie Merkens takes us on the trip of a lifetime, sharing her own story, recipes and advice from across the country, as well as the generous wisdom of the chefs, divers, hunters and kaitiaki she meets along the way. Whether you’re a seasoned hunter-gatherer looking for new recipes, or simply curious about our natural world, Eat Wild offers a joyful reflection on our connection to nature and the nourishment it provides.

My Weekend Table: Celebrating Simple Food from Aotearoa and Beyond by Gretchen Lowe: For many of us, the love of cooking has been lost in the busyness of life. This is a book overflowing with beautiful, comforting recipes that allows us to rediscover the joy of connecting with others at the end of a long day through simple, delicious, joyous food. Gretchen loves combining unexpected flavours with recognisable classics for outstanding results. There are tried-and-true crowd pleasers, slow-cook dishes for the weekend, sharing plates for when friends and family gather, fill-the-tins baking, wholesome brunches, decadent desserts and much more besides. Make your kitchen the heart of your home once more and bring back the joy of cooking.

Category: New Cookbooks

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