This fall sees the return of an important cookbook and new titles from famous chefs and restaurateurs. Also of note are cookbooks inspired by TV and YouTube shows, as well as those that celebrate the cuisines of America’s immigrants.
Top 10
All About Dinner: Expert Advice for Everyday Meals
Molly Stevens. Norton, Nov. 5, $40, ISBN 978-0-393-24627-8
Stevens, winner of two James Beard and three IACP awards for All About Roasting and All About Braising, has answers for the question faced daily by busy families: What’s for dinner?
Alpine Cooking: Recipes and Stories from Europe’s Grand Mountaintops
Meredith Erickson. Ten Speed, Oct. 15, $40 ISBN 978-1-60774-874-8
“This generous cookbook and travelogue will have readers booking trips to the Alps of Italy, France, Austria, and Switzerland,” says PW’s starred review
Cook Like a Local: Flavors That Can Change How You Cook and See the World
Chris Shepherd and Kaitlyn Goalen. Clarkson Potter, Sept. 3, $35, ISBN 978-1-5247-6126-4
Shepherd, the James Beard Award–winning chef of Houston’s Underbelly Hospitality, celebrates the city’s immigrant cuisines and shows how he has incorporated the flavors of India, Korea, and Vietnam into his meals.
Felidia: Recipes from My Flagship Restaurant
Lidia Matticchio Bastianich, with Tanya Bastianich Manuali. Knopf, Oct. 29, $30, ISBN 978-1-5247-3308-7
Cookbook maven and TV personality Bastianich returns with a collection of recipes from her first Manhattan restaurant, Felidia, which opened on the Upper East Side in 1981. 50,000-copy announced first printing.
Joy of Cooking
Irma S. Rombauer et al. Scribner, Nov. 12, $40, ISBN 978-1-5011-6971-7
The Rombauer-Becker family have fully updated and revised this classic cookbook—first published in 1931—with 600 new recipes.
Maangchi’s Big Book of Korean Cooking: From Everyday Meals to Celebration Cuisine
Maangchi, with Martha Rose Shulman. HMH/Martin, Oct. 29, $35, ISBN 978-1-328-98812-6
Maangchi’s comprehensive, illustrated guide to Korean food will surely draw the attention of her 3.4 million YouTube subscribers.
The Official Downton Abbey Cookbook
Annie Gray. Weldon Owen, Sept. 17, $35, ISBN 978-1-68188-369-4
This cookbook from the Downton Abbey series publishes to coincide with the highly anticipated movie’s release and features 100 period recipes.
The Pioneer Woman Cooks: The New Frontier: 120 Fantastic Favorites for Everyday Eating
Ree Drummond. Morrow, Oct. 22, $29.99, ISBN 978-0-06-256137-4
The Food Network’s Drummond follows up 2017’s Come and Get It!, which has sold more than half a million copies.
Shuk: From Market to Table, the Heart of Israeli Home Cooking
Einat Admony, with Janna Gur. Artisan, Oct. 1, $35, ISBN 978-1-57965-672-0
Chef and cookbook author Admony, of New York City’s Balaboosta and Ta’im, presents 140 recipes that celebrate the food of Israel.
The Whole30 Friends & Family: 150 Recipes for Every Social Occasion
Melissa Hartwig. Houghton Mifflin Harcourt, Oct. 15, $30, ISBN 978-0-358-11579-3
Low-carb, health-conscious eating is as strong as ever, and Hartwig, whose Whole30 helped fuel the trend, offers up recipes for special occasions. 200,000-copy announced first printing.
Listings
Abrams
Oaxaca: Home Cooking from the Heart of Mexico by Bricia Lopez, with Javier Cabral (Oct. 22, $40, ISBN 978-1-4197-3542-4). Lopez offers 140 authentic recipes based on her Oaxacan restaurant in Los Angeles, including her pink horchata and mole negro.
Adams Media
Keto Bread: From Bagels and Buns to Crusts and Muffins, 100 Low-Carb, Keto-Friendly Breads for Every Meal by Faith Gorsky and Lara Clevenger
(Sept. 10, trade paper, $16.99, ISBN 978-1-5072-1090-1) presents low-carb bread recipes in line with the popular keto diet plan.
America’s Test Kitchen
America’s Test Kitchen Twentieth Anniversary TV Show Cookbook: Best-Ever Recipes from the Most Successful Cooking Show on TV, edited by America’s Test Kitchen (Oct. 22, $40, ISBN 978-1-945256-88-2) compiles the editors’ favorite recipes from 20 years on the air and offers a behind-the-scenes look at cast members.
Andrews McMeel
Elegant Pie by Karin Pfeiff-Boschek (Oct. 22, $24.99, ISBN 978-1-5248-5329-7). The master pie designer shows off 25 recipes for decorative pie-crust designs and fillings for all skill levels.
Avery
Seeking the South: Inspired Regional Cuisine by Rob Newton (Oct. 1, $35, ISBN 978-0-7352-2029-4). Chef and restaurateur Newton celebrates the many culinary regions of the South, from the mountains of the Ozarks to seafood-heavy Lowcountry fare and of the Gulf Coast, including contemporary influences from Korean and Mexican immigrants.
Ballantine
Rachael Ray 50: Memories and Meals from a Sweet and Savory Life: A Cookbook by Rachael Ray (Oct. 15, $32, ISBN 978-1-984817-99-0). The celebrity chef offers fans 125 recipes along with stories of inspiration and nuggets of wisdom in the kitchen and in life.
Black Dog & Leventhal
Cook When You Can, Eat When You Want: Prep Once for Delicious Meals All Week by Caroline Pessin (Sept. 3, $24.99, ISBN 978-0-7624-9508-5). French author Pessin helps readers prepare five days worth of meals in just one day of cooking.
Bloomsbury
Lateral Cooking: One Dish Leads to Another by Niki Segnit (Nov. 5, $40, ISBN 978-1-63557-264-3). The Flavor Thesaurus author encourages improvisation, resourcefulness, and using formulas in this practical, detailed approach to cooking.
Chronicle
American Sfoglino: A Master Class in Handmade Pasta by Evan Funke, with Katie Parla (Sept. 3, $35, ISBN 978-1-4521-7331-3). Funke, chef of L.A.’s Felix Trattoria, shares stories, recipes, and cooking techniques from his native Italian region of Emilia-Romagna.
Clarkson Potter
Butcher and Beast: Mastering the Art of Meat by Angie Mar (Oct. 1, $40, ISBN 978-0-525-57366-1). In this debut cookbook, Mar, executive chef at New York City’s Beatrice Inn, organizes her meat-heavy cookbook by season and includes recipes for chicken, pork, lamb, quail, rabbit, and beef of all cuts.
Conran Octopus
Leon Happy Curries by Rebecca Seal and John Vincent (Nov. 5, $19.99, ISBN 978-1-84091-797-0). The latest book in the Leon Happy series offers 100 curry recipes from Sri Lanka, India, Thailand, Burma, Kenya, Somalia, and the Caribbean.
Da Capo Lifelong
Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet by Ellie Krieger (Oct. 15, $30, ISBN 978-0-7382-8504-7). A James Beard Award winner turns her attention to healthy and nutritious single-dish meals to help minimize work load and cleaning.
Dey Street
Sasha in Good Taste by Sasha Pieterse (Oct. 8, $25.99, ISBN 978-0-06-285139-0). The star of Pretty Little Liars offers this guide to entertaining—planning on a budget, deciding what to cook, pairing cocktails, and creating the right mood.
The Experiment
No Gluten, No Problem Pizza: 75+ Recipes for Every Craving—From Thin Crust to Deep Dish, New York to Naples by Kelli and Peter Bronski (Oct. 15, $24.95, ISBN 978-1-61519-541-1). This gluten-free pizza cookbook presents more than 75 recipes for gluten-free, paleo, and allergy-sensitive diets.
Firefly
The Art and Science of Foodpairing by Peter Coucquyt, Bernard Lahousse, and Johan Langenbick (Oct. 30, $49.95, ISBN 978-0-228-10084-3). Arguing that food enjoyment is 80% aroma and 20% taste, the authors create dishes by pairing aromatic molecules in food ingredients.
Gibbs Smith
The Deep End of Flavor: Recipes and Stories from New Orleans’ Premier Seafood Chef by Tenney Flynn (Aug. 13, $30, ISBN 978-1-4236-5100-0). The chef of the restaurant GW Fins in New Orleans presents hometown seafood recipes ranging from simple to sophisticated.
Grand Central
Hello, Cookie Dough: 110 Doughlicious Confections to Eat, Bake, and Share by Kristen Tomlan (Oct. 15, $28, ISBN 978-1-5387-4888-6). Tomlan, founder of Do¯ Cookie Dough Confections in New York City, showcases more than 100 recipes for cookie doughs, bars, and cupcakes. 75,000-copy announced first printing.
Hardie Grant
Chefs Host Christmas Too: A Cook’s Guide to Blitzing the Holiday Season by Darren Purchese (Sept. 3, $19.99, ISBN 978-1-74379-478-4). “Purchese, a guest judge on MasterChef Australia, provides an enticing collection of recipes that will put even the most apprehensive Christmas hosts at ease,” says PW’s review.
Harmony
The Wholesome Yum Easy Keto Cookbook: 100 Simple Low-Carb Recipes 10 Ingredients or Less by Maya Krampf (Oct. 22, $26.99, ISBN 978-1-984826-62-6). The founder of the keto website Wholesome Yum offers 100 simple keto recipes that she argues raises energy levels, controls blood sugar, and lowers blood pressure.
Harper Design
My Shanghai: Recipes and Stories from a City on the Water by Betty Liu (Nov. 26, $35, ISBN 978-0-06-285472-8). The author, who has long familial roots in Shanghai, celebrates the city’s food in this illustrated cookbook of 100 recipes, organized by season.
Harper Wave
The Dude Diet Dinnertime: 125 Clean(ish) Recipes for Weeknight Winners and Fancypants Dinners by Serena Wolf (Oct. 29, $27.99, ISBN 978-0-06-285470-4). Recipe developer Wolf follows up her Dude Diet volume with these 125 recipes for healthy versions of nachos, burgers, and pizza.
Hearst
Good Housekeeping Keto Diet: 100+ Low-Carb, High-Fat Recipes by Susan Westmoreland and Good Housekeeping (Sept. 17, $16.95, ISBN 978-1-61837-314-4). The editors of Good Housekeeping offer recipes comprising healthy fats and low-carb vegetables for ketogenic eating.
Houghton Mifflin Harcourt
Binging with Babish: 100 Recipes Recreated from Your Favorite Movies and TV Shows by Andrew Rea (Oct. 22, $30, ISBN 978-1-328-58989-7) brings to the table recipes from the popular YouTube cooking show Binging with Babish. 60,000-copy announced first printing.
Interlink
Salt & Time: Recipes from a Russian Kitchen by Alissa Timoshkina (Sept., $35, ISBN 978-1-62371-921-0). With these 100 recipes, Timoshkina highlights the cuisine of Siberia, where East meets West.
Kyle
Wok on: Deliciously Balanced Meals in 30 Minutes or Less by Ching-He Huang (Oct. 1, $24.99, ISBN 978-0-85783-712-7) features simple, contemporary recipes for the wok from Taiwan, Hong Kong, Malaysia, and Vietnam.
Little, Brown
Milk Street: The New Rules: Smart, Simple Recipes That Will Change the Way You Cook by Christopher Kimball (Oct. 15, $35, ISBN 978-0-316-42305-2) suggests simple kitchen techniques and tricks that the founder of Milk Street—magazine, cooking school, and radio and TV programs—argues will simplify and bring joy to cooking.
Mitchell Beazley
From the Oven to the Table by Diana Henry (Oct. 1, $29.99, ISBN 978-1-78472-609-6) assists home cooks in preparing easy after-work dinners in a single dish or pan.
Murdoch
New York Capital of Food by Lisa Nieschlag and Lars Wentrup (Oct. 8, $29.99, ISBN 978-1-76063-460-5). “This eclectic tourist perspective of culinary New York offers glamour shots of Manhattan streets and skylines to accompany 50 recipes that are thematically tied to the city,” says PW’s review.
Page Street
Rustic French Cooking Made Easy: Authentic, Regional Flavors from Provence, Brittany, Alsace and Beyond by Audrey Le Goff (Oct. 8, $22.99, ISBN 978-1-62414-863-7). Le Goff draws on her childhood in France for these accessible traditional recipes.
Pavilion
The Consolation of Food: A Cook’s Approach to Finding Joy and Hope in Difficult Times by Valentine Warner (Oct. 1, $29.95, ISBN 978-1-911624-03-5) features 75 recipes that help home cooks find joy in their lives.
Phaidon
The Jewish Cookbook by Leah Koenig (Sept., $49.95, ISBN 978-0-7148-7933-8) extols Jewish cuisine with 400 recipes from the Middle East, the Americas, Europe, Asia, and Africa.
powerHouse
Feast of the Seven Fishes: A Brooklyn-Italian’s Recipes Celebrating Food and Family by Daniel Paterna (Dec. 10, $39.95, ISBN 978-1-57687-915-3). Third-generation Italian-American Paterna shares his family’s recipes and traditions.
Quadrille
Chinese Takeout Cookbook: From Chop Suey to Sweet ’n’ Sour, Over 70 Recipes to Re-Create Your Favorites by Kwoklyn Wan (Aug. 20, $22.99, ISBN 978-1-78713-419-5) helps home cooks prepare 70 classic meals from Chinese takeout restaurants, many of which can be prepared in under 20 minutes.
Quercus
Donal’s Meal in Minutes: 90 Suppers from Scratch, 15 Minutes Prep by Donal Skehan (Sept. 3, $30, ISBN 978-1-4736-7426-4) shares cooking methods with easily accessible ingredients as building blocks for quick dinners.
Rizzoli International
Made in Mexico: The Cookbook: Classic and Contemporary Recipes from Mexico City by Danny Mena (Sept. 17, $40, ISBN 978-0-8478-6469-0). Mena showcases the food, local eateries, and high-end restaurants of his native Mexico City with these 100 recipes.
Rodale
Goodful Cookbook by Buzzfeed (Dec. 3, $29.99, ISBN 978-0-593-13549-5). In Buzzfeed’s first cookbook from its wellness vertical, Goodful, the editors compile 90 simple recipes for nourishing, mindful meals.
Roost
Japanese Home Cooking: Simple Meals, Authentic Flavors by Sonoko Sakai (Nov. 19, $40, ISBN 978-1-61180-616-8). The cooking instructor shares more than 100 traditional Japanese recipes for beginners and experienced cooks alike.
Robert Rose
The 3-Ingredient Baking Book: 101 Simple, Sweet and Stress-Free Recipes by Charmian Christie (Aug. 15, trade paper, $24.95, ISBN 978-0-7788-0634-9). The Messy Baker blogger Christie promises quick and simple desserts—including chocolate mousse and mini baklava bites—with only three essential ingredients.
Running Press
Dinner at the Club: 100 Years of Stories and Recipes from South Philly’s Palizzi Social Club by Joey Baldino, with Adam Erace (Oct. 29, $35, ISBN 978-0-7624-9386-9). Baldino, who runs the Palizzi Italian social club in South Philly, balances old-school Italian dishes with high-end cuisine and cocktails in these 70 recipes.
Sasquatch
Cannelle et Vanille: Nourishing, Gluten-Free Recipes for Every Meal and Mood by Aran Goyoaga (Sept. 24, $35, ISBN 978-1-63217-200-6). Cannelle et Vanille blogger Goyoaga presents healthful, gluten-free meals, as well as ideas for creating a welcoming atmosphere with flowers, linen, and tableware.
Simon & Schuster
Weeknight Baking: Time-Saving Recipes by Michelle Lopez (Oct. 29, $35, ISBN 978-1-5011-8987-6). The Hummingbird High blogger suggests recipes for baking cookies, pies, and cakes simple enough to make on weeknights.
Sterling
Shakshuka: Recipes from Jerusalem by Nidal Kersh (Oct. 1, $27.95, ISBN 978-1-4549-3292-5) brings to the table shakshuka along with many other recipes from Jerusalem, such as fattoush, falafel, and hummus, as well as schnitzel, kebabs, mana’ish, and shawarma.
Storey
Curry & Kimchi: Flavor Secrets for Creating 70 Asian-Inspired Recipes at Home by Unmi Abkin and Roger Taylor (Oct. 1, $22.95, ISBN 978-1-63586-158-7). Massachusetts restaurant owners Abkin and Taylor help home cooks build a foundation to prepare healthy, balanced Asian meals.
Ten Speed
Last Call: Bartenders on Their Final Drink and the Wisdom and Rituals of Closing Time by Brad Thomas Parsons (Oct. 22, $35, ISBN 978-0-399-58276-9). The James Beard Award–winning author interviews bartenders of the best-known drinking establishments in the U.S. and shares their cocktail recipes.
Ten Speed/Jones
The New Orleans Kitchen: Classic Recipes and Modern Techniques for an Unrivaled Cuisine by Justin Devillier and Jamie Feldmar (Oct. 29, $40, ISBN 978-0-399-58229-5). James Beard Award–winning chef Devillier gives readers a primer on New Orleans cuisine with straightforward instructions.
Workman
Umami Bomb: 75 Vegetarian Recipes That Explode with Flavor by Raquel Pelzel (Sept. 3, $19.95, ISBN 978-1-5235-0036-9). “This satisfying and handy take on the fifth taste will please vegetarians and omnivores alike,” says PW’s reviews.
Correction: A previous version of this article listed an incorrect author for The Jewish Cookbook. It also misstated the occupation of the author of Japanese Home Cooking.
