September brings a look into Jewish cuisine, the latest from Australia's leading food editor, and a spate of cookbooks about "everyday" eating.

Life in Balance: A Fresher Approach to Eating

By Donna Hay (Harper, Sept. 6)

Australia’s favorite food writer takes a “clean and lean” approach to cooking in this “stylish, eye-popping take on the power of balanced eating.”


Oh She Glows Every Day: Quick and Simply Satisfying Plant-based Recipes

By Angela Liddon (Avery, Sept. 6)

Liddon, blogger behind the vegan site Oh She Glows, follows her 2014 bestseller, The Oh She Glows Cookbook, with a book devoted to quick-and-easy plant-based recipes for every day.

The Gefilte Manifesto: New Recipes for Old World Jewish Foods

By Jeffrey Yoskowitz and Liz Alpern (Flatiron, Sept. 13)

Yoskowitz and Alpern, cofounders of Brooklyn’s artisanal gefilte fish producer Gefilteria, are out to revitalize Ashkenazi Jewish cuisine with spins on classics like Spiced Blueberry Soup and Challah with a Marble Rye Twist.


How to Celebrate Everything: Recipes and Rituals for Birthdays, Holidays, Family Dinners, and Every Day In Between

By Jenny Rosenstrach (Ballantine, Sept. 20)

Rosenstrach, the “meal-planning maven” behind the popular blog and subsequent book, Dinner: A Love Story, “expands her family mealtime focus by providing a ‘blueprint for starting rituals and optimizing celebrations.’”


The Seasoned Life: Food, Family, Faith, and the Joy of Eating Well

By Ayesha Curry (Little, Brown, Sept. 20)

Home chef Curry, who is married to NBA superstar Stephan Curry, makes her cookbook debut.


Dinner at the Long Table

By Andrew Tarlow, Anna Dunn (Ten Speed, Sept. 27)

According to our starred review, “never has a cookbook felt more like a literary journal than in this debut effort by [these] publisher-restaurateurs.”


Alton Brown: EveryDayCook

By Alton Brown (Ballantine, Sept. 27)

In his first book since 2011, the author and TV host gets personal, pulling together recipes for the food he eats on a day-to-day basis. Brown assures his readers that there’s still some of his signature science and humor to be found.