September 2025 New Cookbook Review

September 29, 2025 by
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September and October are huge months for cookbook releases. Our 2025 Cookbook Preview Post is continually updated and I have already started the 2026 post! 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 September 2025 EYB Cookbook Club Summary and October 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 1,038 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

True North Cabin Cookbook Volume Two: Seasonal Recipes from a Cozy Kitchen by Stephanie Hansen: Stephanie Hansen’s first book, True North Cabin Cookbook: Recipes and Stories from a North Woods Table, transported readers to her family outpost on True North Island on Burntside Lake near Ely, Minnesota, to savor meals for the cabin months of May through September. Now, Volume Two extends the invitation to include Hansen’s Twin Cities home as well as her Ely lodging during the balance of the year, commemorating “the cozy months” of October through April with friends and family and—of course—excellent food.

The Sweet Life at La Fortezza: Italian Desserts and Interiors from my Home in Tuscany by Annette Joseph: Welcome to The Sweet Life, where every day at La Fortezza is made just that little bit sweeter with a glorious array of Italian desserts. Their guests swoon over the irresistible confections that accompany each meal. Imagine starting your morning with delicate cakes and seasonal jam tarts, the sort of slices that feel almost too beautiful to eat but are impossible to resist. This book is your invitation to bring those same indulgent delights into your own kitchen. Note, Annette runs culinary tours which we have added to our Calendar. EVENTS

The Sea Table: Stories of Fishermen and Recipes from Martha’s Vineyard by Catherine Walthers and Martha’s Vineyard Fishermen’s Preservation Trust is more than just a cookbook. It’s a tribute to the waters that surround Martha’s Vineyard and to the fishermen who work hard to bring seafood to our tables. It features 75 recipes curated from island cooks, chefs, and fishermen; involves 19 seafood species found in Vineyard waters (from bay scallops, to fluke, to yellowfin tuna); profiles 21 local fishermen; and invites you into a world where fresh, sustainable seafood is a way of life. Whether you’re a seasoned cook, a seafood lover, or just someone who cares about where your food comes from, this book offers an inspiring and delicious way to eat locally. Each book purchase supports the mission of the Martha’s Vineyard Fishermen’s Preservation Trust and bolsters their efforts to ensure that this important sea-based culture, livelihood, skillset, and food source remains vibrant on the island for generations to come.

Blackbarn – From Our Kitchen to Yours by John Doherty: Nothing brings people together like a home-cooked meal. Whether it’s the weekend, a holiday, or an everyday gathering, Blackbarn’s meaningful relationships with sustainable farmers, artisans, and ranchers results in a memorable dining experience where no one leaves hungry. As chef and owner, John Doherty continues to perfect his extraordinary dishes, and you’ll find Chefs Brian Fowler, Israel Reyes, Marcos Castro, Kerry Hegarty and others joining in the kitchen as everyone contributes their specialties to a feast worthy of all the accolades Blackbarn has received over the years. Drawing on fresh, local ingredients, and an ever-evolving roster of seasonal favorites, this cookbook offers more than 75 farm-to-table recipes that provide maximum flavor with relatively minimal effort.

Both Sides of the Glass: Paired Cocktails and Mocktails to Toast Any Taste by Neil Patrick Harris and David Burtka: Neil loves cocktails. So much that he created the Black Magic Margarita, which is currently served at La Cava Del Tequila in Epcot Center, and has created a bar in his home that was featured in Architectural Digest (@6:17 minutes – it is gorgeous!). David Burtka is sober. An esteemed chef and entertainer, David did not want to miss out on all of Neil’s cocktail fun – he just doesn’t want alcohol. Nor did he want to stop the party. The idea of a virgin version of Neil’s fabulous cocktails felt depressing to him, so David rose to the challenge to create the most exciting, refreshing, and festive concoctions that he can enjoy while celebrating with others. After seven years of building up their bar and cocktail recipes together, the couple are ready to share what they’ve learned with the world in this new book. They have played with fresh ingredients from their garden, explored flavor profiles from across the globe, and tried almost all the nonalcoholic spirits that have popped up in the past few years to bring you seventy recipes (thirty-five cocktails and thirty-five mocktails) for their very favorite concoctions.

Garden Exotica: International Plant-Based Fusion Cuisine by Babita Shrestha, the long-awaited follow-up to Plant-Based Himalaya, shares over sixty meticulously crafted recipes that celebrate the diversity of international cuisines that nourish your body and soul with wholesome, home-cooked meals. Sharing her favorite recipes from all over the world, including Nepal, India, Turkey, Japan, Greece, Jamaica, Morocco, Italy, and Mexico, Shrestha will leave your taste buds wanting more.

Cooking Fast and Slow: Easy, Comforting, (Mostly) Plant-Based Recipes for Busy People by Nadia Rudin was released in the UK in May. This book shares a collection of over 100 simple, satisfying, plant-packed recipes. With chapters organized by time frame that take less than 15 minutes, 30 minutes, or an hour; slower recipes to savor at the weekend or with friends; meal-prep ideas to elevate your packed lunches; breakfasts to be enjoyed slow or on the go; and treats to satisfy every sweet tooth, there is a recipe for every occasion. These recipes are short on ingredients but big on flavor and nutrition, with plenty of suggestions for additions and substitutions to suit what you eat and what you have available. There are eight online recipes for you to try now.

Philadelphia Cocktails: An Elegant Collection of Over 100 Recipes Inspired by Philly by Travis Mitchell is an elegant collection of over 100 recipes inspired by Philly. I am in love with the City Cocktail series – they are beautifully done and feature a cut-out in the cover of a cocktail glass with a map of the city beneath. You will find in the City Cocktail series: More than 100 essential and exciting cocktail recipes, including recipes for bespoke ingredients and other serving suggestions; interviews with the city’s trendsetting bartenders and mixologists; bartending tips and techniques from the experts and more.

The Official Disney Parks Desserts Cookbook: Remembering 101 Sweet Delicious Disney Recipes by Pam Brandon: Create Disney magic at home with this playful dessert cookbook showcasing 101 treats (35 brand-new!) from the Disney theme parks, resorts, and cruise ships. Packed with advice from Disney chefs and plenty of ideas for breads, cakes, cheesecakes, cookies and bars, creamy and frozen confections, crisps, drinks, pies, shortcakes, and tarts.

Eat Jewish: Over 100 Recipes That Blend Jewish Heritage, Modern Flavors, and Family Traditions by Melinda Strauss pairs over 100 traditional and modern kosher recipes with key stories and insights into Jewish tradition, history, and culture. Addressing commonly asked questions about Jewish tradition along the way, Melinda celebrates the idea that food has no boundaries and welcomes anyone to make Jewish food and experiment with kosher recipes.

The White Lotus Official Cookbook: Signature Recipes from Our Resorts’ Most Popular Destinations by Jarrett Melendez: Eat your way around the world in style and live your own extended vacation alongside the colorful guests and employees of the luxurious resorts and spas with this book. Featuring 50+ dishes, this giftable and collectible recipe book captures the iconic upscale hotel fare, along with the distinct flavors of each season, with regional cuisine from Hawai’i, Italy, and Thailand.

Italy in a Glass: Adventures, Apertivi, Antipasti by Susan Gravely delves into how she and her dear Italian friends set the scene for big, festive celebrations, and how they also make everyday moments feel important and special. This book follows the road initially laid by Susan’s first book Italy on a Plate: Travels, Memories, Menus and is filled with hosting tips and mouthwatering recipes for antipasti, cocktails, and mocktails.

The Secret Life of Chocolate Chip Cookies: Exciting New Ways to Enjoy Everyone’s Favorite Dessert by Marissa Rothkopf Bates: Did you know that the most popular cookie in the country was created at a tiny inn in eastern Massachusetts? And that the recipe may have been sold for only $1? The author, who is a professional chef and host of The Secret Life of Cookies podcast, showcases these fascinating facts alongside a collection of delectable recipes that pay homage to the classic butter cookie. No matter what page you land on, you’re guaranteed to fall back in love with an old favorite (and discover a new one!) while learning all there is to know about America’s favorite cookie.

Bake It Off – An Unofficial Taylor Swift–Inspired Cookbook: For Every Era, from Breakfast to Midnights by Lindsey Smith: Inspired by the life and music of pop’s biggest icon, Taylor Swift, this baking cookbook features 50+ mouthwatering recipes and dazzling photography, alongside curated playlists and clever easter eggs from the Swiftie-verse. These 50+ recipes represent every era of her career, and each dish is uniquely infused with a style and taste that will leave the crowd chanting “MORE!”

Idiot Sandwich: 100+ Recipes to Elevate Your Sandwich Game by Gordon Ramsay and Idiot Sandwich: From viral meme to one of the year’s most exciting new YouTube series, Idiot Sandwich is the ultimate cookbook dedicated to that special heaven served up between two slices of bread. Darcie wrote about this new imprint here. Join Gordon and some of the most exciting FoodTok chefs and YouTube stars on their trial-and-error journey to delicious, creative, and completely unique sandwiches. Inside, find more than 100 showstopping recipes that blend innovative and international flavors. What’s more, this title goes back to basics (obviously, for all of us idiots), outlining pantry essentials, equipment (mandolins, meat mallets, and mixers, oh my!), breads, and everything else you need to get prepped. Divided into simple, idiot-proof sections, this cookbook will teach you how to make the best sandwiches for morning, noon, and night and yes – even sweet sandwich offerings. There are three online recipes available.

Sweet & Salty!: King Arthur Baking Company’s Cookbook for Young Bakers by King Arthur Baking Company is a collection of over eighty sweet, salty, and very, very tasty recipes that will have bakers of all ages rolling up their sleeves and breaking out their rolling pins!

Best-Ever Homemade Ramen: Secrets of a Japanese Ramen Chef by Shigekazu Takanashi shows you how to make authentic ramen from start to finish (including the broth) in under an hour! This book contains 50 delicious recipes and easy tricks to achieve maximum flavor in minimum time which have won him a loyal social media following. This book is a must-have for ramen aficionados who love to eat authentic Japanese ramen at home but don’t want to spend the whole day in the kitchen!

FUSÃO – Untraditional Recipes Inspired by Brasil by Ixta Belfrage is released in the US this month. Fusão means fusion in Portuguese and reflects bestselling author Ixta’s multicultural heritage, born to a Brazilian mother and an English father. It also describes Brazilian cuisine: a vibrant fusion of indigenous, Portuguese and West African influences that incorporates inspiration from diverse immigrant populations. There are twelve online recipes to try now. EVENTS

The New Rules of Dining Out: An Insider’s Guide to Enjoying Restaurants by Adam Reiner is the quintessential resource for anyone, from the casual diner to the ardent food lover, who wants to dine like a pro. Sharing colorful anecdotes from his 20-plus years of experience working in restaurants that range from the modest to the Michelin-starred, Adam Reiner gives readers the inside track on how to get what they want in any dining situation. This book invites food lovers to think more deeply about the complex systems that go into forming any restaurant, and about how their language and demeanor affect the service they receive. Better communication builds trust between guests and staff, which in turn leads to more joyful and satisfying dining experiences. At a time when the restaurant industry faces myriad existential challenges, it’s more important than ever for diners to approach restaurants with compassion and enthusiasm. Reiner emphasizes the fact that hospitality is a two-way street that improves when customers become more invested in the success of their own meals. EVENTS

Let’s Party: Recipes and Menus for Celebrating Every Day by Dan Pelosi dishes out more than 100 of his larger-than-life recipes, organized into sixteen distinct dinner parties designed to take the guesswork out of what to serve when and what goes with what. Whether you follow a menu as is or mix and match recipes, Dan helps you find the joy in every part of hosting, from setting the guest list to politely letting your company know when it’s time to go home, sharing his favorite family tidbits along the way (including his dad’s guide for Italian American slang—capisce?). For seasoned hosts and first-timers alike, this book is your manual. EVENTS

Highland Harvest: Countryside Recipes & Inspiration for Gathering by Theresa Baumgärtner is a stunning book filled with comforting recipes and beautiful photography. Journey from the lush autumn landscape of a Luxembourg farmhouse to the first frost that casts a fairytale-like spell over the Scottish Highlands in this cozy cookbook that offers both recipes and decor inspiration.

Cheetah’s Ultimate Cookbook: Epic Eats Anyone Can Cook by Noah Morayniss: If you’ve ever enjoyed the viral culinary hits of Goodboy Noah and his puppet pal Cheetah, you’re in for a treat. This dynamic duo has already captivated audiences with their catchy cooking videos. Now, they’re bringing their delicious creations to your kitchen. This cookbook is a must-have for fans who’ve been eagerly awaiting detailed recipes from their favorite culinary crooners, and for those who are looking to gain some confidence in the kitchen (like Noah).

Everyday Chef: Simple Recipes for Family and Friends by Jeremy Sewall simplifies the chef’s beloved restaurant repertoire for the home cook with more than 100 dishes. His recipes elevate home cooking by sharing a chef’s perspective: sourcing seasonally, adding key ingredients to bump up flavor, and utilizing professional techniques. Starting with a look at what’s inside his own kitchen and pantry – the essential condiments, spices, and equipment – this cookbook is organized by chapters covering the meals of the day and more. There is a how-to section that covers making pasta and cooking eggs. These approachable recipes will delight families who appreciate the art of home cooking. EVENTS

Booze & Vinyl Country: 100+ Spirited Music-and-Drink Pairings by André Darlington: Raise a glass to more than 60 of country music’s biggest hit albums with this spirited collection of music and mood-setting drink recipes—a delightful companion to the bestselling listening party guide, Booze & Vinyl and features more than 100 cocktail recipes!

It’s Time to Bake Cookies by Brian Hart Hoffman is the follow-up to It’s Time to Bake Pastries (63 online recipes) and it’s a cookie lover’s dream come true! This book is packed with mouthwatering recipes that will take your cookie-baking skills to new heights while satisfying every craving. Whether you’re a seasoned baker or just starting out, this book is designed to inspire and guide you in creating cookies that are as delicious as they are beautiful. One of the highlights of this book is an entire chapter devoted to perfecting the ultimate chocolate chip cookie. Whether you like them thick and chewy, thin and crispy, or somewhere in between, you’ll find the perfect recipe and expert tips to make your ideal cookie every time. Beyond the recipes, this title is a complete cookie-making guide. You’ll learn expert tricks for making cookies ahead of time, decorating tips that add an extra touch of creativity, and storage and packaging ideas to keep your cookies fresh and shareable. There are 64 online recipes to try now. In addition, the Bake from Scratch Magazine Special – Holiday Cookies 2025 issue is out now as well and it is spectacular! (I already have cookies marked to make this Christmas). Need a little help with cookies due to time pressures? Williams-Sonoma now carries Bake from Scratch cookie mixes! There is also a line of cake mixes and gorgeous pans and here! Note the mixes can be purchased singularly as well.

Squeeze Me: Lemons, Recipes and Art by Ruthie Rogers and Ed Ruscha is an ode to the simple, sunny brilliance of the lemon. This is a one-of-a-kind cookbook and collaboration between Ruthie Rogers, the celebrated chef behind London’s River Café, and Ed Ruscha, one of the most influential contemporary artists and bookmakers of our time, who cultivates a lemon grove at his home in Los Angeles. Packed with fifty inventive recipes, the book casts the lemon as the star of sweet and savory dishes alike. Elevating this journey is the singular artistry of Ed Ruscha, whose images, created specifically for this project, transform this book into a visual delight.

One Pan Delicious: Simple Recipes from a Single Dish by Hoffman Media Test Kitchen will transform your kitchen into a haven of flavor and simplicity. Whether you’re a busy professional, a parent juggling your family’s schedule, or someone who simply loves a tasty, no-fuss meal, this cookbook won’t disappoint. Inside, you’ll find a collection of mouthwatering recipes all made in just one pan. Say goodbye to washing countless pots and pans and hello to easy cleanup and reducing the stress of daily cooking.

The Ube Baking Book: Decadent and Delicious Recipes with Filipino Purple Yam by Henry Awayan adds a taste of the Philippines to your favorite cookies, brownies, cakes, breads, and more with the first-ever baking cookbook dedicated to the yam called ube. Ube, meaning “tuber” in Tagalog, is a purple yam originating from the Philippines. Now, with this ube-dedicated baking book, you can make your own violet and exceptional creations. With over 50 beautiful photographs and easy-to-follow recipes, award-winning baker Awayan offers his traditional childhood favorites as well as brand-new creations.

Heartland Masala: An Indian Cookbook from an American Kitchen by Jyoti and Auyon Mukharji pairs 99 recipes from Jyoti, an Indian cooking instructor, with cultural and historical essays by her son Auyon. It is a heartfelt celebration of Indian cuisine and the American immigrant experience, this beautiful cookbook is playful, informative, and utterly original. This title is an artfully photographed collection of her favorite recipes, enriched with droll, illustrated vignettes. We have one online recipe for you to try now. EVENTS

The Comic Book History of the Cocktail: Five Centuries of Mixing Drinks and Carrying On by David Wondrich is a graphic novel history of the cocktail – from prehistoric wassail to our current boozy renaissance – featuring 20 recipes by drinks historian, Daily Beast columnist, and award-winning author David Wondrich. This title is very cool and will appeal to the cocktail lover as well as those who love comic books/graphic novels.

La Cucina di Terroni: Rustic Italian Fare from Our Kitchen to Your Table by Cosimo Mammoliti: The Toronto and Los Angeles restaurant institution Terroni opens up the vaults and releases over 100 of their classic and beloved southern Italian recipes. This beautifully designed, unique cookbook tells the story of Terroni through its food – in recipes, photography, and in narrative vignettes. Capturing the energy of the restaurants in words and pictures, it will engage, inform, and entertain readers and pique their interest to try the recipes for themselves.

Eat Small Plates: Vibrant, Shareable Dishes for Daily Joy by Ben and Zikki Siman-Tov shares the dynamic couple’s favorite mix-and-match-ready recipes for effortless everyday dining and easy hosting. Their debut cookbook is an ode to a style of eating at the heart of their lived experiences together: traveling, creating a family, and building beautiful lasting friendships wherever a meal can be shared. Here, they offer their favorite small plate recipes for greater joy and connection every day. Ben’s knack for vibrant Israeli flavors and Zikki’s passion for shareable, soul-warming Ukrainian-inspired dishes combine here to create bold and exciting recipes for every dinner or gathering.

Savory and Sweet Shrubs: Tart Mixers for Delicious Cocktails and Mocktails by Michael Dietsch: The author took the mixology community by storm with Shrubs, the definitive guide to making and using the vinegar-based, Colonial-era drink mixer. In this companion collection, he expands on the concoction’s versatility by embracing the fresh flavors of herbs and spices. From mint, sage, nutmeg, and peppercorn to rose hip, vanilla, and green and black teas, readers will love experimenting with unique infusions. The book delivers 50 recipes for shrubs as well as dozens of cocktails, mocktails, and craft sodas that feature them. Complete with full-color photography, it is a must-have addition to every bar cart and bookshelf.

House of Nanking: Family Recipes from San Francisco’s Favorite Chinese Restaurant by Kathy and Peter Fang: Since it opened in 1988, the House of Nanking has been a popular spot for countless tourists, honeymooners, celebrities, and locals who have lined up for their legendary dishes. This will be the first time their recipes have appeared in print and adapted for the home kitchen. But it’ll be the stories behind them, which few have heard – of Peter Fang’s ingenuity and his early adventures in the kitchen, how he imported and adapted his favorite Shanghai dishes for America, and Kathy’s experience growing up with parents who bet it all on the restaurant, under the tutelage of all these rich Chinese culinary traditions – that will capture the heart. The 100-plus recipes in this book include all the greatest hits from three generations of Fang family cooking from Canton to Shanghai, and readers will learn how to pan-fry, steam, cook in a wok, shop for ingredients, and prep vegetables the Chinese way. With accessible recipes that are adaptable to any type of home kitchen, anyone will be able to make these dishes, wherever they are.

Long Day? Cook This.: Easy East Asian Recipes with a Twist by Justin Tsang brings exciting, delicious East Asian-flavored food that we can make at home (even after a long day and only have 20 mins!) Whether you’re after something fresh, spicy, comforting, zingy there’s a guaranteed new favorite to discover in this 100-recipe cookbook. This book was released in the UK last month.

Instant Ramen Kitchen: 40+ Delicious Recipes That Go Beyond the Packet by Peter J. Kim is a delightful deep dive into the versatility of instant ramen. This umami-rich instruction manual with 40+ international recipes will help you become a better chef and get creative in the kitchen using this classic comfort food slurped around the world. Instant ramen, while a seemingly simple dish straight out of the packet, is the quintessential blank canvas to practice improvising in the kitchen. Ready in ten minutes and a forgiving partner due to its baseline deliciousness, a bowl of tasty noodles results from any experimentation, no matter how far-flung.

Sally’s Baking 101: Foolproof Recipes from Easy to Advanced by Sally McKenney is for home bakers of all skill levels. The book is filled with 101 sweet and savory, foolproof recipes plus helpful tips for best results from the creator of the beloved website Sally’s Baking Addiction. In this collection of recipes, she presents an array of crowd-pleasing bakes to suit every occasion and craving, from cookies and bars to cakes, pies, breads, and brunch fare. Sprinkled throughout the book, you’ll find a selection of her most treasured fan favorites. Sally shares everything you need to know to be a successful home baker including basic baking principles, tools and ingredients, detailed how-to’s, and step-by-step photos. She also offers her best tips and tricks, such as how to brown butter, prepare your baking pans, freeze baked goods, test for doneness, and so much more. There are a total of 38 online recipes available.

The Vegan Creamery: Plant-Based Cheese, Milk, Ice Cream, and More by Miyoko Schinner is a delectable collection of over 70 plant-based recipes for vegan butters, creams, cheeses, desserts, and more, from the award-winning chef and bestselling author of Artisan Vegan Cheese. Miyoko, a vegan dairy expert, has figured out the best way to make these plant-based milk products mimic real dairy over the past three decades and is ready to share these meticulously curated recipes.

Dinner Party Animal: Recipes to Make Every Day a Celebration by Jake Cohen is a fun, unfussy, and inventive collection of recipes to entertain with ease and enjoy any day of the week. For Cohen, making a homemade meal from scratch for those you love is nothing short of magic. Now he’s giving you everything you need to cook and entertain with ease in this highly anticipated collection of 100 delicious recipes and sixteen inventive menus for every mood, occasion, and possible guest list. EVENTS

Russ & Daughters: 100 Years of Appetizing by Niki Russ Federman, Josh Russ Tupper and Joshua David Stein shares the New York institution’s rich history as told through insider anecdotes from the family and characters on both sides of the counter. Also included are illuminating guides to its most famed offerings – smoked salmon, sable, sturgeon, herring, and caviar; and more than 100 cherished recipes for favorite foods like latkes, matzo ball soup, babka, and bagels, among many others. EVENTS

101 Greatest Treats on the Planet: The Ultimate Collection of Must-Try Desserts by Erin Mylroie: The author of 101 Greatest Cookies on the Planet has crafted 101 amazing cakes, cookies, pies, loaves, candies and more for all your baking needs. Her cookbooks are keepers and this new baking book shares recipes that are easy with encouraging instructions and incredible flavor combos.

The Art of Jacques Pépin: Favorite Recipes and Paintings from my Life in the Kitchen by Jacques Pépin: In celebration of the chef’s legacy and his two premier passions in life comes a stunning, curated collection of his favorite recipes and signature artworks. Just in time for his 90th birthday, this book shares 99 of his all-time favorite and most-cooked recipes paired with pieces of his signature artworks spanning the last 60 years. Chapters cover all courses for a satisfying meal at home, including desserts, and his artworks are thoughtfully curated accordingly.

Soju Party: How to Drink (and Eat!) Like a Korean by Irene Yoo is the ultimate how-to guide to drinking, Korean style with recipes for cocktails, snacks, drinking games, hangover cures, and more from the YouTube star and co-owner of Bushwick’s Orion Bar. Here, Irene also explores the history of Korean drinking, with illustrated explanations on proper serving and drinking etiquette, food pairings, and more. EVENTS

Cook Like a King: Recipes from My California Chinese Kitchen by Chef Melissa King is the Top Chef All-Stars champion and award-winning chef’s debut cookbook that shares 120 of her favorite dishes, blending her California sensibility with the Chinese cuisine of her childhood. King keeps the needs of the home cook in mind, making recipes accessible while inspiring readers to experiment with food, culture, and flavor. Her recipes, crafted from a lifetime spent cooking for her Chinese family, in restaurants, and on television, show how simple techniques, attention, and graceful application of the Asian pantry can elevate familiar dishes and create new, thrilling classics. With stunning photography, personal stories, and expert guidance, this title is a thoughtful, playful examination of the flavors that shape our lives. There are a total of five online recipes available.

Hungry Happens – Mediterranean: 100 Healthy, Simple Recipes by Stella Drivas delivers 100 healthy, deliciously doable, and Greek-Mediterranean recipes from the creator of Hungry Happens. Here, Stella makes it easier than ever to cook healthy meals the whole family will love on repeat. She delivers simple, Mediterranean-inspired recipes bursting with fresh flavors that anyone can recreate.

Slurp: Traditional Ramen Recipes and Modern Makeovers by Nell Benton: Savor restaurant-quality ramen at home with super simple, super slurpable recipes for flavor-forward noodle bowls. Learn how to build the perfect ramen bowl from the bottom up, starting with the noodles and moving on to the stock (dashi, chicken, pork, or vegetarian), protein, vegetables, and garnishes. This highly visual, beginner-friendly book includes: Detailed information on the origins of ramen and the key components of the dish Step-by-step photos for essential recipes, including fresh ramen noodles Over 60 recipes for ramen bowls and accompaniments, ranging from classic to contemporary flavor combinations

Pickles, Illustrated: A Cookbook of 36 Recipes and Briny Miscellany by Karen Solomon: Pickled foods come in all shapes and sizes, from spicy, bold shreds of classic kimchi to slightly sweet, crunchy bread and butter discs. Inside Pickles, Illustrated, you’ll discover four categories of pickles: sour-ish, savory-ish, sweet-ish, and spicy-ish. Instructions for each recipe include the preferred pickling method as well as expert guidance on the type of salt best suited for that particular pickled delicacy (whichever fruit, veggie, seafood, or mix of ingredients it may be).

Make It, Don’t Buy It: Recipes So Good You’ll Never Eat Out Again by Matt Remoroza: The author isn’t a chef, he’s a home cook just like you, and he absolutely loves to cook. In his debut book, he has created a range of flavors that go from comforting to adventurous to the unexpected. Matt will teach you how to make foundational ingredients you can use in a broad range of recipes, how to shop for key ingredients, and how to make incredible food for less money. With over 100 recipes, this title will inspire you to cook more, eat out less, and create amazing food that is better than anything you’ll find at a restaurant or in the frozen aisle in a grocery store. Best of all, you’ll rediscover the joy of cooking at home and also save some time and a little money in the process.

The Little Gothic Bakeshop: Over 50 Recipes with Sweetness and Shadows in Every Bite by Helena Garcia showcases fifty spooky and inventive recipes from The Great British Baking Show star who impressed the judges and audience alike with her creepy creations. Brewing with mystique, this cookbook is your go-to guide to easily transform ordinary recipes into macabre masterpieces, including devilishly delicious cakes, cookies, pastries, breads, desserts, and drinks.

Celebrate – Joyful Baking All Year Round by Paul Hollywood was released in June in the UK. In Celebrate, world-renowned baker Paul Hollywood is back with his 100 ultimate recipes for the perfect celebration bakes year-round. Whether a holiday feast or a big summer picnic, Hollywood has the perfect recipe for every crowd. You’ll also find your new go-to party food recipes like focaccia for a crowd, cheese straws, and the ultimate mini sausage rolls-and show-stopping cakes from Japanese cheesecake to Black Forest gateau. There are thirteen online recipes available.

Good Things – Recipes and Rituals to Share with the People You Love by Samin Nosrat: From the bestselling author of Salt, Fat, Acid, Heat comes hundreds of meticulously tested, flavor-forward, soul-nourishing recipes that bring joy and a sense of communion. With all the generosity of spirit that has endeared her to millions of fans, Samin offers her favorite recipes – the things she most loves to cook for herself and for friends – and infuses them with all the beauty and care you would expect from the person Alice Waters called “America’s next great cooking teacher.” As Samin says, “Recipes, like rituals, endure because they’re passed down to us—whether by ancestors, neighbors, friends, strangers on the internet, or me to you. A written recipe is just a shimmering decoy for the true inheritance: the thread of connection that cooking it will unspool.” There are twelve online recipes available. EVENTS

My Cambodia – A Khmer Cookbook by Nite Yun features over 100 recipes for her favorite dishes. Khmer recipes and culinary techniques are traditionally passed orally from generation to generation, and here, Nite takes special care to preserve these dishes. Filled with the historical context of Cambodia’s Golden Era, cultural fun facts like the rules of rice, and introspective anecdotes on using food as a tool to connect with community, My Cambodia aims to make Khmer American cuisine accessible to all. EVENTS

The Art of Gluten-Free Bread: Groundbreaking Recipes for Artisanal Breads and Pastries by Aran Goyoaga. Aran is a well-respected baker, award winner and an expert in the field of gluten-free baking. She has perfected the art of baking without gluten, and she’s garnered global attention for her ability to create bread full of texture and flavor using alternate flours. In this her fourth cookbook, she not only shares her secret to the perfect gluten-free loaf, but she offers 100 recipes for the breads and pastries that those with gluten-intolerance dearly miss. The book begins where most bread does: the starter – she presents three sourdough starters made with grain flours instead of wheat, and readers can use them to make to delicious baguettes, boules, and dinner rolls. Many of the recipes build off each other, so home cooks can easily adapt their doughs. There are two online recipes to try now.

Six Seasons of Pasta: A New Way with Everyone’s Favorite Food by Joshua McFadden is the long-awaited title from the award winning author of Six Seasons: A New Way with Vegetables and Grains for Every Season: Rethinking Our Way with Grains. In his new title devoted to pasta, noodles become the perfect showcase for each season’s bounty of produce. There are more than 125 recipes organized by season, plus the Italian classics that everyone should have in their repertoire. The book teaches home cooks how to intuitively build a pasta dish from scratch using McFadden’s tried and true “building-in-the-skillet” method. Cooking pasta is never as simple as it seems, so he walks the reader through every step, from boiling water to marrying the noodles with the sauce. McFadden’s time-tested technique will always result in a satisfying and delicious bowl of pasta. There are ten online recipes available. EVENTS

Ready for Dessert, Revised Edition: My Best Recipes by David Lebovitz is a revised edition of the author’s bestselling collection of desserts, featuring stunning new photography and more than 200 mouthwatering recipes for pastries, cakes, cookies, and more (with five new recipes). Pastry chef David Lebovitz is known for creating desserts with bold and high-impact flavor, not fussy, complicated presentations. Accompanied with stunning photos by award-winning photographer Maren Caruso, this new compilation of David’s best recipes to date will inspire you to pull out your sugar bin and get baking or churn up a batch of homemade ice cream. There are a total of fifteen online recipes available.

Parm to Table: Italian American and American Italian Recipes from Ponza to the Bronx by Christian Petroni shares over 70 recipes from the popular chef, restaurateur, Food Network star, and Bronx-born Italian-American. Christian Petroni grew up in kitchens. Born in the Bronx, where his uncle owned an Italian restaurant, he was surrounded by Italian-American NYC culture. But he also spent his summers in Ponza, a small Italian island off the coast of Naples, surrounded by old-world culinary Italian traditions. He’s been working in kitchens since he was thirteen and has made a name for himself working in some of the best restaurants in the NYC area, including his own, Fortina. All his knowledge, experience, and homegrown Italian heritage are wrapped up in this his debut cookbook. The combination here is simply delicious: no pretension, no hang-ups, just good food made to taste like your nonna made it.

Cookbook Club: Plant-Based Recipes for Entertaining by Shadan Kishi Price is the award winning Iranian-American cook’s first cookbook. Here she guides you through the process of creating your own cookbook club at home with simple tips & tricks and shares mouthwatering plant-based recipes. In no time at all, you can start your own cookbook club to connect and create memories with your friends and community – all built upon a shared love of food.

Something Delicious: 100 Recipes for Everyday Cooking by Lindsey Baruch: When you’re craving something delicious, crack open this vibrant cookbook for 100 flavorful, low-fuss recipes for any time of day, from the beloved creator behind Lindsey Eats. When learning to cook you’re often told to rely on your senses: tasting as you go, listening for a sizzle when steak hits the pan. But in this book, Lindsey pushes you to use all five senses, noting what you should see or feel as you’re cooking. Her grandmother taught her to be present in the kitchen, and Lindsey’s tips for reading recipes, setting up a pantry, and creating memorable dishes will help you create decadent meals whenever you want. Whether cooking for a date night in, preparing a weeknight dinner, or choosing what pairs well for dining al fresco, this book has you covered for all meals of the day, ensuring something delicious will always end up on your table.

For the Love of Chocolate: 80 At-Home Recipes from a Master Chocolatier’s Imagination by Phillip Ashley Rix: Indulge your love of chocolate and learn to make delectable desserts you have only dreamed of . . . until now! Step into a world where cocoa isn’t just an ingredient but a source of endless creativity, and explore the rich, luxurious depths of chocolate. This gorgeous book comes to you from the heart of Memphis, Tennessee, a place as vibrant and soulful as the flavors embedded in every recipe. Each page is a discovery of imaginative flavors, blending tradition with innovation, and ranging from the comfort of Phillip’s beloved grandmother’s recipes to the thrill of avant-garde creations.

House of Smoke: A Southerner Goes Searching for Home by John T. Edge: The author of The Potlikker Papers: A Food History of the Modern South tells his own story, of growing up in a house wrecked by violence and a South haunted by racism. His search for home led him to find escape and belonging through food . . . until he realizes that gathering at table is just one small, imperfect step toward reckoning. In this moving memoir, Edge takes us on a quest for home in a South that has both held him close and pushed him away, as he tries and fails and tries again to rewrite the stories he inherited. Born in a house where a Confederate general took his first breath and the Lost Cause narrative was gospel, troubled by the violence he witnessed as a boy, Edge ran from his past, searching for a newer and better South. As founding director of the Southern Foodways Alliance and a contributor to newspapers and magazines, he told food stories that showcased those possibilities. In the process, Edge became one of the most visible and powerful voices in American food . . . until he found himself denounced by the audience he once guided, faced down the limits of his work, and returned to his origins to find himself once again. Beginning in Georgia and concluding in Mississippi, his search spans the Deep South and charts a very American story of the truth telling and soul searching it takes to love your people and your place.

Ferment – Simple Recipes from My Multicultural Kitchen by Kenji Morimoto was published in the UK in April. This book provides you with all that’s needed to start on the adventure of fermented foods – whether you want to make simple pickles, prepare miso from scratch or discover flavour-packed recipes to cook with shop-bought ferments. Part one shows how to make ferments and pickles, giving you all the trouble-shooting advice and step-by-step guidance you need. Part two introduces more than 70 exciting recipes to make with them, or if you prefer you can prepare them with your favourite shop-bought varieties instead. There are five online recipes available.

The Blue Zones Kitchen One Pot Meals: 100 Recipes to Live to 100 by Dan Buettner features 100 quick and easy one-pot and one-pan plant-based recipes inspired by the blue zones, many made in 30 minutes or less. After more than 20 years spent uncovering the secrets of the blue zones – the happiest and healthiest places around the world – Buettner puts the lessons he’s learned into practice with 100 research-backed recipes designed to boost your longevity.

Chesnok: Cooking from My Corner of the Diaspora: Recipes from Eastern Europe, the Caucasus, and Central Asia by Polina Chesnakova is a love letter to the food of the author’s childhood. I love Polina’s cookbooks and was thrilled to learn of this title. Chesnok translates to a head of garlic. This gorgeous book is a love letter to the food of the author’s childhood. Born in Ukraine to Russian and Armenian parents from the Republic of Georgia, she grew up cooking and eating at the hips of her mother and aunts. Chesnok paints a picture of the Soviet diaspora through food, and is for the children of that diaspora, but it is also for anyone looking to expand their palate and pantry and learn the rich history of a people through their most cherished recipes and traditions. I bought walnut cookie molds (even though I already own this pan) to make the Oreshhki cookies as my first recipe! EVENTS. There are thirteen online recipes to try now!

American Soul: The Black History of Food in the United States – Including 40 Recipes by Anela Malik and Renae Wilson delves into foodways of the United States, including testimonies from more than 30 Black chefs, restaurateurs, historians and luminaries, as well as 40 historically-rooted recipes. Equal parts historical exploration and cookbook, this rich narrative reveals the rich and indelible contributions of the Black diaspora in shaping the footprint of American cuisine.

The Bradshaw Family Cookbook: Our Favorite Recipes for Game Days, Weekdays, and Any Day by Terry Bradshaw and family: Nothing brings together America’s first family of football like a home-cooked meal. Whether it’s game day, a holiday, or an everyday gathering of the clan, when the Bradshaws get together it’s always a party, and no one leaves hungry. As Terry and son-in-law Noah work the grill and smoker, you’ll find wife Tammy joined in the kitchen by daughters Lacey and Rachel, everyone contributing their specialties to a feast worthy of a Hall of Famer. Drawing on the family’s Southern heritage, their Texas roots, and an ever-evolving roster of new classics, this book offers nearly one hundred recipes that provide maximum flavor with minimal effort.

The Modern Huntsman Cookbook: Recipes & Stories Earned in Wild Place by The Editors of Modern Huntsman Magazine is a vividly photographed and illustrated celebration of the natural world and contemporary hunting practices. This wildly inspired cookbook features provocative essays and fifty recipes from a dozen hunters and conservationists around the globe. This isn’t just a collection of dishes but an exploration of our connection to the land and passion for the beauty and sanctity of nature, brought to you by the team behind Modern Huntsman Magazine. Including personal recipes and literary essays from world-renowned chefs and writers, this book inspires and educates home cooks on the game we hunt and the food we eat, both wild and domesticated.

In Good Health: Uncomplicated, Allergen-Aware Recipes for a Nourished Life by Rachel Riggs features 75 allergen-conscious recipes that transforms dietary restrictions into culinary opportunities. The author shares a personal collection of recipes that celebrate vibrant, healthful eating while being inclusive of many complex dietary needs. Riggs expertly eliminates common triggers like gluten, grains, dairy, nightshades, soy, legumes, shellfish, refined sugar, and peanuts while embracing seasonal produce and SoCal sensibilities.

The Joy Bus Cookbook: Meals That Matter by Jennifer Caraway shares 75 nourishing and flavor-filled recipes that celebrate cooking as an act of care and compassion. The Joy Bus Diner is a 100% nonprofit restaurant whose mission is to bring hearty, chef-inspired meals and uplifting encouragement to cancer patients in and around the Phoenix Valley. Founded in 2011 by award-winning chef and Food Network Chopped champion Jennifer Caraway, The Joy Bus was named in honor of her dear friend Joy whom she lost to ovarian cancer. It embodies the idea that when people come together to support one another, they can build something remarkable—whether it’s a hearty meal, a warm moment of connection, or a brighter world.

Other titles of interest include:

Canada

How to Add Flavor: An Introduction to Spices and Herbs by Ian Hemphill and Kate McIntosh unlocks the secrets to vibrant, mouth-watering meals with just 15 key spices and herbs – ranging from aromatic basil to earthy turmeric. Learn the unique aromas, flavors, and ideal pairings of each spice and herb. From allspice and bay leaves to thyme and cumin, you’ll discover how a sprinkle or pinch can transform your cooking. A special “Spice and Herb Tutorial” section takes you through four versatile recipes — Skillet chicken breast, Classic pot roast, Salmon parcels, and Crispy fried tofu – demonstrating how the flavor profile of each dish can change dramatically with just a few variations in spices and herbs. An in-depth section on salt and pepper, the essential foundation of any dish, offers valuable insights into using these two pantry staples to their full potential. Finally, explore 60 easy-to-follow recipes, organized by the featured spice or herb, helping you build confidence in the kitchen while mastering the art of flavor.

Solo: Embrace the Pleasure of Cooking for Yourself by Emma de Thouars transforms the experience of cooking for yourself into something exciting, easy, and full of flavor. With years of experience cooking just for herself, Emma offers you the tools and inspiration to make each meal a creative adventure. No more boring meals! Emma shares vibrant recipes that don’t require a lot of equipment or time — perfect for your small kitchen or busy schedule. Think savory sauces that work on almost anything, fresh veggies, indulgent snacks, and mouth-watering treats. Plus, you’ll learn how to shop smart, use leftovers creatively, and get the most out of every ingredient.

My New Indian Kitchen by Vikram Vij delivers 80 exciting new Indian recipes from one of North America’s most innovative and beloved chefs. Never one to rest on his laurels, Vikram is back with this new book that delivers easy-to-follow recipes that marry the vibrant flavors of Indian cuisine with elegant culinary techniques. Designed with the home chef in mind, these dishes are accessible, comforting, imaginative—and unmistakably Vij’s.

Anna Cooks: 125+ Delicious & Achievable Recipes for Every Meal of the Day by Anna Olson: Step into Anna’s kitchen with 125+ everyday, all-the-time recipes for breakfast, lunch, dinner and, of course, dessert. For years Anna Olson has been synonymous with baking, sharing her delicious and impeccably tested recipes through her bestselling and award-winning baking books and TV shows. Now Anna invites you to explore her savoury side, offering a collection of dishes that reflect the way she, and we all, really cook at home. Whether you’re looking to create a light breakfast, a hearty brunch, or a quick and satisfying lunch, or you’re looking for ideas for one-pot dinners, winter soups, summery snacks, or occasion-worthy mains, Anna has thought of the perfect dish for every meal of the day. Please note we have also added the author’s “Travel with Anna” tours on our Calendar. EVENTS

Baking Queen of the County Fair: Recipes from Nova Scotia’s most decorated baker by Evelyn Strong: For almost sixty years, Evelyn Strong has been the undisputed queen of the bake-off at the Hants County Exhibition, Nova Scotia’s largest and North America’s longest-running agricultural fair. A decorated champion across countless categories, Evelyn has perfected the art of simple, nostalgic, and utterly delicious home baking. Here, Evelyn shares the recipes for her most beloved, prize-winning recipes from the flakiest pie crust and the most buttery shortbread to the richest chocolate cake. These are the classic, time-tested baked goods that evoke warm memories and guarantee rave reviews.

Thai Cuisine – Recipes and Anecdotes from Thai Gastronomic Culture by Caroline Trieu: Thai food has been popular in the west since its introduction in the 1970s. But it goes far beyond Pad Thai, a traditional noodle dish that is a favorite in restaurants and is also the national dish of Thailand. This book is a key to open the mysteries of flavor-rich Thai cuisine. This book is useful for a student of Asian food cultures, as well as the young cook of Thai descent who wants to make the dishes “Grandma and Grandpa” made. Inexpensive, attractive and simply written, it should be a companion for every cosmopolitan kitchen.

Bread Etc.: Recipes + Techniques for Baking with Sourdough, Yeasted Dough, Pizza Dough + More by Matthew James Duffy is a masterclass in bread with over 100 recipes suited for every home baker, from sourdough to yeasted dough, pizza dough and more, from the online bread-baking sensation. The book distills the complex art of mixing, shaping, and baking dough into clear explanations and easy-to-read instructions. You’ll begin with an overview of bread baking that breaks down every dough mystery, followed by recipes geared to both novice and advanced bakers. Be sure to check out his online classes. EVENTS

Other titles of interest:

United Kingdom/Ireland

Vegetables – The Indian Way: A Definitive Collection of Recipes from the Simple to the Special by Camellia Panjabi: From baby aubergines cooked in nutty masala and crispy onion bhajia served with piping hot chai, to smoky jalfrezi paneer and home-style black dal, this compendium of a cookbook shows how to cook the real Indian meals eaten at home, at celebrations, in restaurants and from street stalls. Arranged by vegetable type, over 120 achievable recipes and stunning photography elevate and celebrate each ingredient, taking readers to parts of India they’ll never have experienced before. Accompanied by fascinating notes on culinary history, vital nutritional information, and invaluable guidance on methods, equipment and – of course – spices, this is a definitive guide for cooks throughout the world.

Delicious Air Fryer by Mob: 100 Easy, Healthy, Tasty Recipes by Mob: Air fryer food doesn’t have to be beige, and Mob, the arbiters of great tasting food, are here to prove it. Say goodbye to expensive meal kits and discover 100 delicious and fresh recipes that are cheap, quick, and make the most of your ingredients – perfect for your everyday midweek meals.

Pinch of Nom Slow Cooker: No-fuss, Slimming Meals by Kate Allinson and Kay Allinson offers exciting new ideas for your trusted energy-and-time-saving appliance. These are fix-it-and-forget-it recipes to get dinner sorted so you can enjoy your day: everyday ingredients and quick prep, then proper home-cooked food, ready when you are. Filled with indulgent-yet-healthier fakeaways, you’ll find dishes you wouldn’t expect from your slow cooker,

What to Cook & When to Cook It: A Simple, Seasonal Recipe Book by Georgie Mullen shows how to bring out the best flavour in your favourite fruit and veg, sharing 120 mouthwatering vegetarian meals. Discover ideas for potatoes, courgettes, tomatoes, spring greens, aubergines and other supermarket ingredients.

Lanna: Recipes from Northern Thailand & Beyond by Chariya Khattiyot: The newly crowned MasterChef winner, invites you to join her on a culinary adventure that transcends borders and celebrates the rich flavours from her homeland. Within these pages, you will find a collection of meticulously curated recipes that capture the essence of Thai cuisine. From Northern Thai curries that transport you to the bustling streets of Chiang Mai, to savouring the bold spiciness of Eastern cuisine, enjoying the balance of flavours in Central Thai dishes, or indulging in the fiery intensity of Southern Thai cuisine, Thailand’s culinary landscape promises a gastronomic adventure. Whether you are a seasoned home cook or a curious beginner, this book is designed to inspire and empower you in the kitchen. You will discover the magic of balancing flavours, vibrant presentation and the joy of sharing food with loved ones. Embark on a culinary journey that will awaken your senses, expand your culinary repertoire and bring the diverse flavours of Thailand to light

Eat Yourself Healthy: Food to Change Your Life by Jamie Oliver brings us 120 easy, mouthwatering recipes that will energise, satisfy, nourish and revitalise. This is all about what you can have, not what you can’t. For the first time, the book will open with a 2-week nutrition-packed meal plan to kickstart your health journey and 50 helpful health hacks ensure that healthy choices are always easiest choices. There are 40 online recipes available to try now.

Indian 101: Real Indian Recipes Made Simple by Karan Gokani, the author of Hoppers: The Cookbook, introduces beginners and seasoned home cooks to authentic Indian recipes in a simple and intuitive way, making real Indian home cooking enjoyable for everyone. As you cook from the book, you will begin to associate curry leaves and coconut milk with the south of India, dairy with the north, mustard oil with the east, and vegetarian delicacies with Gujarat in the west. Karan gives tips and hacks to make the trickier methods quicker and easier to follow at home without compromising on authenticity or taste. There are air fryer methods, tray-bake alternatives and ingredient variations to help you flex your cooking methods while remaining true to the unique and hugely diverse Indian traditions.

Winter in Tuscany: Cosy Recipes and the Quanto Basta Way by Amber Guinness: 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!

The Batch Lady Saves Christmas: Prep Ahead Recipes for Stress-free Entertaining by Suzanne Mulholland: The festive period just got easier with The Batch Lady method: save on holiday expenses, minimise waste and spend less time worrying this Christmas. Take the stress out of Christmas with 100 budget-friendly, made-in-advance, freezable recipes, so you can spend less time in the kitchen and more time with family. You’ll also find easy one-pot dinners for busy December nights, recipes for tasty homemade gifts, tips for using leftovers creatively and ideas for a New Year’s Eve feast. Includes cooking methods for everyone – whether you’re making a meal for two, doing your entire Christmas dinner in the air fryer or feeding a crowd of 20 using your oven.

(Almost) Instant Noodles: Quick & Easy Recipes to Take Your Noodles to the Next Level by Lily Martin: Noodles are quick and easy to cook, and delicious to eat. With these foolproof recipes that can be made in a flash, you can have a tasty and filling noodle meal, almost instantly! The recipes are organised thematically, with oodles of noodle inspiration in chapters including Soups, Saucy, Salads, Stir Frys and Sides, plus a whole chapter on upgrading instant and pot noodles from cornershop basics to mind-blowing meals. It couldn’t be easier to embrace the noodle trend!

How I Cook: A Chef’s Guide to Really Good Home Cooking by Ben Lippett shares the author’s years of experience as a professional chef turned home cook to share the hows and whys behind everything we do in the kitchen. Through over 100 recipes, Ben provides timeless techniques and lessons which can go on to be applied to any recipe, allowing you to fold, sauté and whisk your way through this book as you gain confidence in the kitchen. This title will be released in the US in January of 2026. There are four online recipes available.

Cosy Cookbook: Delicious, Fuss-free Comfort Food by Maggie Ramsay (National Trust) shares 80 brilliant comfort food recipes that work whether it’s cold outside or you just need to warm your heart. Each recipe is triple-tested and has suggested variations to add value and help use up ingredients you may have with plenty of vegetarian and vegan options.

The Whisky World Tour: A Curated Guide to Unforgettable Distilleries and their Whiskies by Joel Harrison takes you beyond the glass to discover 52 of the very best whisky distilleries open to the public, around the globe. Discover their unique stories and histories from the comfort of home, along with bottle recommendations, too. The award-winning whisky writer kicks off the tour in North America, taking in key bourbon producers, before moving on to the traditional whisky powerhouses of Ireland and Scotland. Along the way ‘new world’ whisky-makers from South Africa to Scandinavia are explored, before finishing in Japan, home to some of the world’s most lauded whiskies. Each stop along the way is a window into the world of whisky, so settle in, pour a dram and allow yourself to be taken on this grand and spirited journey.

Rice, Miso Soup, Pickles: The Japanese Secret to a Long and Happy Life by Yoshiharu Doi is not a cookbook, but a unique insight into Japanese cuisine and culture by one of its most revered chefs. The book has sold almost half a million copies in Japan and is now for the first time translated into English. Traditional Japanese food is a way of eating that embodies seasonality and simplicity; encourages health and longevity; and delights in the meditative peace to be found in preparing the same meal time and again . . . a simple bowl of rice, miso soup containing seasonal vegetables, and salty pickles.

L’Auberge de L’Ill: 65 Recipes Straight from the Water’s Edge by Marc Haeberlin: The author has a sublime culinary heritage: following in the footsteps of his father Paul, he is the fourth generation to cook at the Auberge de L’Ill in Illhaeusern, which has been in existence for over 150 years, and has held 3 stars in the Michelin guide for 50 years. He has also worked alongside Paul Bocuse, and Jean and Pierre Troisgros. The author now serves the classical repertoire (foie gras terrine served by the spoonful, frog’s leg mousseline, and salmon soufflé) alongside more modern creations. The legend lives on and has expanded with the creation of the Hôtel des Berges and the opening of three Auberges de l’Ill in Japan. Laurent Dupont’s magnificent photographs throughout the book capture not only the elegance of the plated recipes but the beauty of the countryside and especially the Ill, the placid river flowing under the willows past the family’s inn.

Poppy Cooks – The Actually Delicious One Pot Cookbook: Elevate Your One Pan Meals With 90 Flavoured-Packed Recipes by Poppy O’Toole: From comforting oven bakes and hearty stews, to vibrant salads and mouth-watering pasta dishes (and, of course, a whole chapter dedicated to potatoes!), Poppy has you covered with 90 fuss-free, flavour-packed one-pan recipes for breakfast, lunch, dinner and even dessert. Filled with lovely photography, Poppy shows you how to make go-to favourites in one pot, pan or tray, that you’ll come back to time and time again. Think curries and stir fries with big, bold flavours, and simple, crowd-pleasing desserts that save you the time and energy of washing up, so that you can focus on enjoying every glorious meal. This book will be released in the US in November. There are five online links available.

The Cocktail Diaries: A Spirited Adventure by Sam Heughan: The author’s acting career has led him on a unique journey around the world and his love of craft spirits, history and travel is distilled into this personal collection of cocktail recipes. The title includes chapters on Sam’s Top 10 all-time favourites, ‘Simple and Timeless’ recipes for those easy crowd-pleasers, ‘Complex and Conversational’ for something a bit more sophisticated, and a final section, ‘Made by Friends’, featuring imaginative recipes created by international bartenders for Sam and his brand Sassenach Spirits – a tailormade tour of the world’s best cocktails.

The Kai Cookbook: A Love Letter to the West of Ireland by Jess Murphy is the long-awaited collection of 100 of the Galway restaurant’s best-loved dishes, from the legendary Kai fish fingers that they can’t take off the menu to showstopper cakes from the irresistible daily line-up on the bar. Kai is the Maori word for food, and Jess and Dave Murphy opened the door to their award-winning restaurant in 2011 with a simple formula: high-quality produce, sourced locally and cooked intelligently. What’s in season will be on your plate. Part cookbook, part love letter to Jess’s adopted home in the West of Ireland, these recipes and recollections, all told in Jess’s distinctive voice, will capture your heart, just like this little restaurant has done to all who have eaten there.

Mushroom: 80 Recipes Celebrating Remarkable Mushrooms by Claire Thompson presents nourishing recipes with mushrooms as the star of the show. Mushrooms are so versatile and packed with nutritional goodness. With so many different varieties to choose from, all with their own unique taste, they add umami and a depth of flavour to every dish. In the companion cookbook to Claire’s award-winning Tomato, she draws inspiration from across the globe, showcasing recipes that will give you the confidence to cook with mushrooms time and time again. There are three online recipes available.

On Meat – Modern Recipes for the Home Kitchen by Jeremy Fox: From the acclaimed American chef comes the eagerly awaited sequel to the global bestseller On Vegetables, featuring more than 160 recipes for the home cook and creative carnivore. It was tasting his Jewish grandmother’s beef and tongue dish in Pennsylvania at the age of nine that first inspired the chef’s passion for food. Described by David Chang as ‘one of the greatest chefs America’s ever produced,’ Fox is celebrated for the inventive food he showcases at his California restaurants, Rustic Canyon and Birdie G’s, and for his role as a mentor in the culinary world. Chapters are organized into Pork; Poultry & Rabbit; Beef & Lamb; and Deli, a section dedicated to cured and smoked meats, potted meats, and sausages. Recipes ranging from accessible to elevated are accompanied by personal headnotes, offering Fox’s insights, expert guidance, and anecdotes from both his chef and life journeys. The book begins with a “How To” section covering the essentials – roasting a whole chicken, making homemade sausages – and ends with more than 50 larder recipes. The book has 16 recipes available in the .

Mokonuts – The Cookbook by Moko Hirayama and Omar Koreitem shares 100 recipes from the cult restaurant and café in Paris, famed for its friendly family-table atmosphere and delicious, eclectic food. Mokonuts tells the story of this unique restaurant, which enjoys a reputation that goes far beyond the local Parisian scene. Divided into five sections (Morning, Appetizers, Mains, Larder, Sweet), the book reveals how to easily recreate the dishes that made Mokonuts a success, including their famous cookies. There are four recipes available in our

Ferment – The Life-Changing Power of Microbes by Tim Spector: The author is on a mission to bring fermenting into our lives and kitchens. Drawing on the latest science and his own experiments, Ferment is an accessible introduction to the life-changing benefits of fermentation – for beginners and enthusiasts alike. Including practical tips and some of his favourite recipes, Ferment cuts through myths and misunderstanding to help us navigate the fascinating world of ferments and shows how they can help improve our health, our meal times and our planet.

A Meal for Two: Recipes to Treat Your Favorite People by Emily Ezekiel starts with easy, speedy, 15-minute weekday meals packed with flavor for when you’re short on time. A section on “nights in with your favorite person” is perfect when you’ve got a little extra time to play with, and there are meals for weekend moments when you may be looking to get a little fancy. Desserts and drinks for two will round out the meals, and there’s also a section on what to do with any leftovers. Whether you’re looking for some inspiration while pressed for time, want something a little luxurious for a date night, or are relearning how to cook as an empty-nester, this book is sure to win you and your loved one over with 95 recipes to make again and again.

Comfort in One – Simple, Joyful One Pot Meals by Hari Beavis: Renowned for her down-to-earth approach and irresistible flavours, Hari brings you a collection of heart-warming meals that require just one pan, pot, tray or tin. Each dish comes with handy alternative ingredient suggestions, allowing you to adapt to what’s already in your store cupboard and tailor your meals to any craving or dietary preference. From speedy suppers to slow-cooked comfort classics, you’ll find inspiration for every mood and occasion. The author’s Country Comfort was published last year and was impressive. I am looking forward to seeing this release.

Padella: Iconic Pasta at Home by Tim Siadatan delivers 100 recipes for true pasta lovers everywhere, from the freshest raviolis to the richest ragu. Since its inception in 2016, Padella restaurant in London has set the standard for pasta not only in London but beyond, drawing long lines, big crowds, and global attention for its range of simple, innovative, expertly prepared Italian fare. Head chef Siadatan collects Padella’s renowned recipes and aims them squarely at the home cook, marrying style and flavor to create the elegant yet accessible pasta book his worldwide fans have been waiting for. The recipes include both meat and vegetarian dishes. With recipes that are adaptable, accessible, flavor-forward, and deeply satisfying, Padella is set to become your go-to book for perfect pasta every time. This gorgeous title will be released in the US in November. There are five online recipes to try now.

Baking & the Meaning of Life: How to Find Joy in 100 Recipes by Helen Goh is a must have. I wrote a preview that shares more information. US release is in October. 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

Simply Raymond Kitchen Garden: Delicious Seasonal Recipes from my Place to Yours by Raymond Blanc is a celebration of seasonal ingredients, grown and cooked by the author at Le Manoir aux Quat’Saisons in the beautiful Oxfordshire countryside. The book mirrors the connection – the ethos, principles, heart and soul – between kitchen and garden. In the pages of this title, we visit Blanc’s expansive kitchen garden or potager, a homage to the seasons; the medicinal herb garden; the dark but tempting Mushroom Valley; the Japanese Tea Garden; the vast orchard, and the bee hives, which provide honey for the hotel guests. Each garden yields precious produce that Raymond uses in all his recipes. There are just as many tips for the keen or ambitious gardeners among us, as there are for the curious cooks. Full of wise words about sowing and planting, prepping and cooking. Whether you’re about to don your gardening gloves or put on an apron, first flick through the pages for inspiration and know-how. You will find over 80 simple and trusted recipes using fresh, seasonal ingredients that the whole family can enjoy together. The recipes are divided between a dozen sections, including Breakfast and Brunch, Soups & Salads, Starters, Mains, Cheese and Desserts. With additional chapters on Biscuits and Cakes, Celebrations and Drinks this book is filled with simple recipes celebrating Raymond Blanc’s most-loved ingredients and flavours. There are 15 online recipes available.

Mama Rita: Family Recipes from the Mediterranean by Rita and Jessica Kahawaty shares the love of home cooking with warming, hearty dishes straight from Mama’s kitchen in this beautiful Mediterranean cookbook for beginners and food lovers alike. Food delivery company Mama Rita found fame in the UAE for their deliciously comforting selection of home-cooked meals. Now, co-founders and mother-daughter duo Jessica and Rita Kahawaty are sharing three generations of family recipes with more than 75 nourishing and flavourful dishes that are perfect for entertaining a crowd.

SCÉAL: Seasonal Recipes and Stories from a Modern Irish Bakery by Charlotte Leonard-Kane and Shane Palmer: SCÉAL (Irish for ‘story’) is one of Ireland’s leading artisan bakeries. Nestled in the charming seaside town of Greystones, County Wicklow, it is a place where the authors – a husband-and-wife team – specialise in the mastery of sourdough bread and the delicate artistry of pastry. You will learn the fundamentals of baking as well as dishes that will support your journey to successful baking. There are also recipes for seasoned bakers, such as hand-laminated croissant dough, maintaining a sourdough starter and baking sourdough at home. Featuring stunning location photography and breakout stories on local food suppliers, this is a cookbook that pays homage to the rich tapestry of Irish produce and the close relationship the bakery has with their community of farmers, producers and customers who share their passion for exceptional ingredients and great bakes. There are 10 online recipes available.

Korean Temple Cooking: Lessons on Life and Buddhism, with Recipes by Hoo Nam Seelmann celebrates the poetry of simple, nourishing food. The book chronicles temple life, Buddhism, and living and cooking seasonally and with a spiritual tie to the land through interviews and recipes from Jeongkwan Snim, dubbed “the Philosopher Chef” by the New York Times, who was the subject of the first episode of Netflix’s Chef’s Table Season 3. Follow Snim through the seasons at a Korean Buddhist temple and learn to preserve, cook, and savor all that nature has to offer. Recipes are arranged by season, with special extra sections on rice, noodles, tofu, kimchi, seasonings, and more. Essays and interviews give a rare peek into temple life, the history of Buddhism in Korea, its teachings, and even a look at the architecture of the temple and attire worn there.

Brownies and Blondies – Seriously Delicious Recipes to Make at Home by Sam Dixon shares easy to make and always delicious brownies and blondies recipes. Each batch is designed with simplicity in mind and, throughout, there are the classics that are classic for a reason, as well as new and exciting flavour combinations. With clear, concise steps and eye-catching photography alongside, this fun and flavoursome collection of treats is perfect for sweet-tooth bakers everywhere.

My Bohemian Kitchen: A Nostalgic Guide to Modern Czech Cooking by Evie Harbury shares regional cooking with a very strong identity. It’s Czech food via traditional recipes, hints of nostalgia and a surprisingly modern take on sustainability, seasonality, and popular cooking techniques. The author brings to life her long summers spent at her granny’s mill in South Bohemia with her personal stories about Czech food and culture. Alongside the snapshots of this under-represented food are her deliciously simple recipes that capture the influences of Czechia’s neighboring countries.

Pizza Napoli Pizza Pilgrims: Recipes and Stories from the Birthplace of Pizza by Thom and James Elliot and Dave Brown: The Elliots are adopted sons of Naples, with a little black book of chefs, suppliers, restaurateurs and people who have become close friends and colleagues over the past decade of running their pizza restaurants. In 2023 they built the world’s smallest mobile pizzeria – a Vespa with a Gozney pizza oven on the back – much to the Neapolitans’ delight and bemusement. Over the past two years they have travelled around the city with photographer Dave Brown, capturing the very best that Naples has to offer, from the mozzarella that they use in the restaurants to the Caputo flour that’s so vital for making the perfect pizza dough. With 70 recipes and tips for making your own authentic Neapolitan pizza, and packed with unique photography, this book is a riotous, glorious explosion of a book infused with ready wit. Join the Pizza Pilgrims on a fun and thrilling ride through the food of this extraordinary city.

Ginger Pig One Pot by Tim Wilson delivers more than 100 deliciously simple one pot recipes from London’s favourite neighbourhood butcher. Following the success of the Ginger Pig Meat Book and the Ginger Pig Christmas Cook Book, the award-winning Ginger Pig butchers have curated this collection of tasty recipes, each of which can be made in just one pot. Perfect for meat lovers, the book covers chicken, pork, beef, lamb, game, fish, as well as vegetarian dishes, sides and even ideas for how to use up leftovers.

How the Cookie Crumbles – And Other Culinary Adventures by Tara Wigley is filled with rhymes that compare two things, which, though they seem to be the same, reveal themselves to be unique in character and name. Charming, fun and whip-smart, these rhymes from food writer Tara Wigley tell you everything you wanted to know about ingredients, cooking and kitchens, but were afraid to ask. As with Tara’s first book of rhymes, How to Butter Toast, (rhymes in a book that teach you to cook) this book will equip you with the tools to convert temperatures, bake effortlessly and swap out ingredients like a pro without you even realising it. With colourful and bold design and irreverent and intriguing illustrations throughout drawn by Alec Doherty, this book is the ideal bedside companion for foodies and the perfect Christmas gift for any cooks in your life.

Other titles of interest include:

Australia

Secret Sauce – How to Make Anything Delicious by Rosheen Kaul (author of Chinese-ish): Maybe you’re an accomplished cook. Maybe you’re pretty average. Maybe you barely cook at all, but you can just about heat up two-minute noodles. This book is for you. Because sauces, sambals, dressings and flavour-bomb butters have the ability to transform even the simplest dinner to a seriously delicious time and to make you look like you really know what you’re doing.

Salata: Mediterranean Salads for all Occasions by Michael Rantissi and Kristy Frawley evokes the Mediterranean with delicious and nourishing salads that are meals in their own right. The stunning recipes in this book champion seasonal produce and draw on Greek, French, Italian and Spanish culinary traditions as well as those across the sea to North Africa and the Middle East, offering the full medley of Mediterranean flavours. Each chapter is designed to show you how easy it is to turn the vibrancy and balance of Med ingredients into nutritionally complete salads, whatever the occasion or dietary need.

The Japanese Art of Pickling and Fermenting: Preserving Vegetables and Family Traditions by Yoko Nakazawa: In this book the author, a preserving expert, shares her lifelong passion of pickling and fermenting ingredients using age-old techniques that have been passed down the generations. Nakazawa grew up in rural Japan and helped her parents preserve the glut of their vegetable patch every season. Here, she explains the difference between these pickles and ferments, and guides us through the preserving process, from salt ratios and chopping techniques to fermenting times and storage. Along the way, she shares personal stories from her childhood and experiences growing and fermenting vegetables in Australia, making this volume not only a practical guide filled valuable knowledge, but also a book filled with love.

Bon App! – 100+ French Classic, Made Easy by Isabelle Dunn is packed with no-fuss, delicious recipes that are fun, easy to follow, and completely accessible for everyday cooks. It’s all about bringing the deliciousness of French food to your kitchen—without the stress of complex techniques or hard-to-find ingredients, no matter where you are in the world.

OPA! – Recipes Inspired by Greek Tavernas by Helena and Vikki Moursellas: “Opa” is a phrase that captures the warmth of Greek culture, an expression that can carry many meanings based on the context in which it’s used—from joy to excitement, celebration to surprise. For the authors, it’s a phrase that best captures what sits at the heart of Greece’s rich food culture, making it the natural namesake for their latest book. OPA! is a celebration of the food, atmosphere, and traditions of Greek tavernas. With eighty delicious recipes and nine breakout stories that profile some of the iconic dishes from Greece’s tavernas and the people who make them, this volume is a warm welcome to the food of Greece.

Ramen for Days: A Japanese Noodle Book for Everyone by Deborah Kaloper serves up delicious ramen recipes that will keep you slurping happily every day of the week!

Concoctions: 50 Spellbinding Cocktails by Millie Mercier: Infuse your cocktails with intention with fifty recipes for deliciously powerful drinks. Each drink is prepared with ingredients whose magical correspondences resonate together to channel a witch’s willpower. Alongside drinks to prepare, there are spirits to infuse and syrups to make at home, as well as an introduction to spell work through cocktails. Explore the possibilities of each ingredient and imbue your drinks with meaning (and delicious flavors).

Dumplings – 80 Dreamy Dumpling Recipes from Asia by Smith Street Books: Explore Asia with this delightful collection of some of the best dumpling dishes the continent has to offer, from xiao long bao to gyoza, mandu and jianshui zongi. Featuring eighty delicious recipes, including basic ones for dumpling wrappers, sauces, and chili oils, Dumplings is (almost) as good as a trip across Asia! With chapters on steamed, boiled, fried, and sweet dumplings, this book has a dumpling for every mood and craving! With basic recipes for five different types of homemade dumpling wrappers and easy-to-follow instructions for how to fold and seal your finished dumplings, as well as plenty of vegetarian, vegan, and gluten-free recipes, this is the dream compendium for any dumpling lover.

Thessaloniki and the Many Kitchens of Northern Greece by Mary “Meni” Valle: Following the success of her acclaimed Ikaria, Meni now invites readers to explore the rich and diverse culinary heritage of Thessaloniki and the Northern Greek region. This vibrant cookbook celebrates both traditional and modern dishes, shedding light on a region renowned for its unique food culture. Thessaloniki, Greece’s second-largest city and a UNESCO-recognised epicenter of traditional culinary practices, is the heart of this culinary exploration. The city’s abundant natural resources, from fertile plains to mountainous enclaves, contribute to a diverse array of ingredients, including the renowned Greek elephant beans and stone fruits. Meni’s work not only uncovers these regional specialties but also weaves in the rich historical tapestry shaped by Sephardic Jews, Ottoman influences, and returning Greek émigrés, offering a new perspective on Northern Greek cuisine. With over 70 carefully curated recipes, this stunning book brings to life the complex flavors and traditions of the region’s food. Meni’s research and collaborations with local experts reveal the untold stories behind each dish, presenting an authentic taste of Northern Greece’s culinary legacy. Complemented by Stephanie Stamatis’s evocative photography, the book captures the essence of the region’s modest, homey kitchens and the slow food philosophy that defines its cuisine.

Other titles of interest:

New Zealand

Just a Mum’s Kitchen: Classic Recipes from a Home Cook and Baker by Anna Cameron: From the creator behind the hugely popular Just a Mum’s Kitchen website and social media community, comes a cookbook filled with delicious, well-tested recipes that are as comforting as they are achievable. Anna’s recipes have become a beloved part of many kitchens – and now they’re gathered in one easy-to-use collection. With something for everyone, there are a mix of savoury and sweet dishes, with sections including snacks & starters, family meals, muffins & scones, cakes, cookies and more. Whether you’re craving something decadent or a simple, heartwarming meal, you’ll find recipes that are inviting, tasty and perfect for creating memories in the kitchen. Anna’s clear, step-by-step instructions and passion for helping others build their confidence in the kitchen make this a must-have for anyone looking to create family meals and treats that work, every time. It’s more than just a cookbook – it’s a reflection of the warm fuzzies Anna brings to her followers with every recipe. Just a Mum’s Kitchen is the cookbook you’ll reach for again and again.

Category: New Cookbooks

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2 Comments

  • averythingcooks  on  September 30, 2025

    I recently acquired Samin Nosrat’s “Good Things” and I think it is a beautiful cookbook…lots of recipes/ideas I want to try ASAP and just as importantly (to me at least) it is simply a lovely read.

  • Nancith  on  September 30, 2025

    Holy cow, that’s a boatload of new cookbooks! Makes me realize that I’ll most likely never get through my “Want to cook this” list.

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