There’s an eclectic and timely collection of cookbooks this fall—intriguing books that focus on world hunger, the Middle East, Russia, and fueling resistance groups.
Bread Is Gold: Extraordinary Meals with Ordinary Ingredients
Massimo Bottura and friends. Phaidon, Nov. 6
Bottura takes on the subject of food waste, presenting 150+ recipes from some the world’s top chefs for three-course meals using everyday ingredients.
Christopher Kimball’s Milk Street: The New Home Cooking
Christopher Kimball. Little, Brown, Sept. 12
The first cookbook based on Kimball’s Milk Street television show delivers more than 125 new recipes arranged by type of dish. The book aims to teach a simpler, bolder, healthier way to cook.
David Tanis Market Cooking: Recipes and Revelations, Ingredient by Ingredient
David Tanis. Artisan, Oct. 3
Tanis offers an instructional book, organized by ingredient, with 200 recipes (plus variations) that illustrate ways to improvise on basic themes.
Feed the Resistance: Ideas for Getting Involved
Julia Turshen. Chronicle, Oct. 3
This handbook for recipes and political activism includes 30 healthy, affordable, and accessible recipes from Turshen, plus 10 recipes from celebrated chefs. Also included are a resource guide and essays from activists about food, politics, and social causes.
Istanbul and Beyond: Exploring the Diverse Cuisines of Turkey
Robyn Eckhardt. HMH/Martin, Oct. 10
Journalist Eckhardt and her husband, photographer David Hagerman, have assembled a collection of recipes from Turkish provinces neighboring Armenia, Georgia, Iran, Iraq, and Syria, learning from village home cooks, community bakers, café chefs, farmers, and fishermen.
Kachka: A Return to Russian Cooking
Bonnie Frumkin Morales. Flatiron, Nov. 14
From the highly regarded Portland restaurant comes a debut cookbook that revisits Russian cuisine with a typically Portland emphasis on locally sourced ingredients.
Offal Good: Cooking from the Heart, with Guts
Chris Cosentino. Clarkson Potter, Aug. 29
Cosentino shares 140 recipes in this comprehensive guide to nose-to-tail cooking that shows the reader how to prepare less-common cuts and also how to let creativity fly, with recipes that bring out the flavors and textures of pork, beef, chicken, lamb, and duck offal.
Pioneer Woman Cooks: Recipes for a Crazy Busy Life
Ree Drummond. Morrow, Oct. 24
Drummond includes more than 125 recipes for filling, nutritious meals that can be made with minimal fuss by those with busy schedules.
Sweet: Desserts from London’s Ottolenghi
Yotam Ottolenghi. Ten Speed, Oct. 3
A collection of more than 110 recipes for sweets, baked goods, and confections from superstar chef Ottolenghi.
WD~50: The Cookbook
Wylie Dufresne. Ecco/Bourdain, Oct. 24
This culinary time capsule looks at a particular moment in New York City food culture, detailing recipes for Wylie’s famous creations and stories from the last days of his pioneering restaurant.
Cooking & Food Listings
F*ck, That’s Delicious by Action Bronson, photos by Gabriele Stabile (Sept. 12, hardcover, $27.50, ISBN 978-1-4197-2655-2). An illustrated guide with 100 entries for everything food-related, from the popular chef-turned-rapper and host of Vice’s F*ck, That’s Delicious. 250,000-copy announced first printing.
David Tanis Market Cooking: Recipes and Revelations, Ingredient by Ingredient by David Tanis (Oct. 3, hardcover, $40, ISBN 978-1-57965-628-7) offers a teaching book, organized by ingredient, with 200 recipes (more than 60% are vegetarian or vegetable-based), variations, and text that illustrates ways to improvise on basic themes.
Black Dog & Leventhal
Maison Kayser’s French Pastry Workshop by Eric Kayser (Sept. 12, hardcover, $29.99, ISBN 978-0-316-43927-5). Master the art of French pastry with step-by-step instructions from the founder of Maison Kayser. From festive creations to simple but sophisticated fare, Kayser provides recipes and \insight so you can replicate his desserts. 15,000-copy announced first printing.
Feed the Resistance by Julia Turshen (Oct. 17, hardcover, $14.95, ISBN 978-1-4521-6838-8). This handbook for recipes and political activism includes 30 of the healthy, affordable recipes the cookbook author is known for, plus 10 recipes from a diverse range of celebrated chefs, and extensive resources and essays from activists in the worlds of food, politics, and social causes.
Cherry Bombe: The Cookbook by Kerry Diamond and Claudia Wu (Oct. 10, hardcover, $35, ISBN 978-0-553-45952-4). The Cherry Bombe magazine founders have collected recipes for soups, starters, salads, mains, sides, desserts, and cocktails from 100 of the coolest women in food today, along with cooking tips from the old guard.
The Home Cook: Recipes to Know by Heart by Alex Guarnaschelli (Sept. 26, hardcover, $35, ISBN 978-0-307-95658-3). The all-in-one cooking bible for a new generation, with 300 recipes for everything from simple vinaigrettes and roast chicken to birthday cake and cocktails.
Offal Good: Cooking from the Heart, with Guts by Chris Cosentino, with Michael Harlan Turkell (Aug. 29, hardcover, $40, ISBN 978-0-7704-3512-7). Cosentino shares 140 recipes in this guide to nose-to-tail cooking that shows the reader not only how to prepare these cuts but also how to let creativity fly, with recipes that bring out the flavors and qualities of pork, beef, lamb, chicken, and duck offal.
Tasting Hygge: Joyful Recipes for Cozy Days and Nights by Leela Cyd (Nov. 7, hardcover, $17.95, ISBN 978-1-68268-172-5). Keeping in mind the Hygge idea of slowing down and enjoying the moment, food photographer and cookbook author Cyd shares more than 50 recipes, organized into five sensory experiences (calm, bright, warm, spiced, and smooth).
Da Capo Lifelong
Field Roast: 101 Artisan Vegan Meat Recipes to Cook, Share, & Savor by Tommy McDonald (Sept. 12, hardcover, $30, ISBN 978-0-7382-1959-2). The founder and head chef of Field Roast Grain Meat Co. shares 100 recipes for making plant-based meats, as well as an array of recipes using these basics. 25,000-copy announced first printing.
WD~50: The Cookbook by Wylie Dufresne, with Peter Meehan (Oct. 24, hardcover, $75, ISBN 978-0-06-231853-4). Doubling as a time capsule, this book is a glimpse into a particular moment in New York City food culture, detailing recipes for Wylie’s famous creations, and stories from the last days of the restaurant. 50,000-copy announced first printing.
Adventures in Veggieland: Help Your Kids Learn to Love Vegetables with 101 Easy Activities and Recipes by Melanie Potock (Oct. 3, paper, $19.95, ISBN 978-1-61519-406-3). Feeding therapist Potock has developed a year’s worth of family-friendly recipes along with practical, proven strategies for helping kids learn to become more adventurous eaters gradually. The book features 20 vegetables, organized by season, each with activities and recipes highlighting the three phases to vegetable love: expose, explore, expand.
The Vegan Holiday Cookbook: Celebrate with 60 Recipes by Marie Laforêt (Oct. 1, paper, $19.95, ISBN 978-0-7788-0585-4). For vegans or a dairy-free lifestyle, here are meals that celebrate the holidays. These recipes are directed toward gluten-free, vegan and nonvegan guests alike. Laforêt includes themed menus that will help in putting together a dinner that sets the mood perfectly.
Kachka: A Return to Russian Cooking by Bonnie Frumkin Morales (Nov. 14, hardcover, $35, ISBN 978-1-250-08760-7). A debut cookbook from the acclaimed Portland restaurant enlivens Russian cuisine with a typically Portland emphasis on vibrant, locally sourced ingredients.
My French Country Home: Entertaining Through the Seasons by Sharon Santoni (Aug. 8, hardcover, $35, ISBN 978-1-4236-4278-7) reveals the gracious, easy French way of entertaining guests, year-round. Santoni also shares 15 favorite recipes from her countryside home utilizing seasonal foods.
The New Charleston Chef’s Table by Holly Herrick (Oct. 15, hardcover, $24.95, ISBN 978-1-4930-2933-4). From roadside dives to upscale eateries, Southern to Chinese, Herrick leaves no stone unturned as she winnows Charleston for destinations for the millions of visitors a year seeking to immerse themselves in the area’s eclectic and growing food scene.
Grand Central Life & Style
Bringing It Home: Favorite Recipes from a Life of Adventurous Eating by Gail Simmons, with Mindy Fox, foreword by Tom Colicchio (Oct. 24, hardcover, $30, ISBN 978-1-4555-4220-8). Top Chef judge Simmons shares ingredient tips, cooking techniques, and 25 “Snippets,” as well as personal stories and behind-the-scenes adventures that will appeal to her fans and food lovers. 25,000-copy announced first printing.
The Culinary Bro-Down Cookbook by Josh Scherer (Aug. 29, hardcover, $26, ISBN 978-1-4555-9542-6). The food writer and blogger includes over 75 recipes divided into the 10 “brossential” food groups, appealing to bros looking for their next great tailgating recipe and home cooks looking to eat more adventurously. 35,000-copy announced first printing.
Catalonia: Spanish Recipes from Barcelona and Beyond by Jose Pizarro (Oct. 17, hardcover, $40, ISBN 978-1-78488-116-0). Pizarro shows readers how to create dishes from the Catalonian region. He shows us how to take the experience of eating in the little bars of Barcelona to your own kitchen.
Rocco’s Healthy & Delicious: More than 200 (Mostly) Plant-Based Recipes for Everyday Life by Rocco DiSpirito (Oct. 10, hardcover, $29.99, ISBN 978-0-06-237812-5). The celebrity chef and health crusader offers more than 250 recipes featuring wholesome plant-based dishes that use fresh, local, organic ingredients along with nutritional guidance and a pantry overview. 150,000-copy announced first printing.
The Texas Slow Cooker: 125 Recipes for the Lone Star State’s Very Best Dishes, All Slow-Cooked to Perfection by Cheryl Jamison (Oct. 1, paper, $22.99, ISBN 978-1-55832-894-5). Through 125 recipes, Jamison reveals the range of Lone Star gems that can come out of the slow cooker with minimum fuss.
Houghton Mifflin Harcourt
Myers+Chang at Home: Recipes from the Beloved Boston Eatery by Joanne Chang, with Karen Akunowicz, photos by Kristin Teig (Sept. 12, hardcover, $32, ISBN 978-0-544-83647-1). Chang’s accessible Taiwanese recipes paired with photography capture the spirit of the Boston restaurant. 25,000-copy announced first printing.
Houghton Mifflin Harcourt/Martin
A Grandfather’s Lessons: In the Kitchen with Shorey by Jacques Pépin, photos by Tom Hopkins (Sept. 12, hardcover, $30, ISBN 978-0-544-82439-3). Jacques goes kid-friendly, giving his granddaughter a short course on preparing “food that is plain, but elegant, and more than anything, fun,” along with lessons in kitchen etiquette. 50,000-copy announced first printing.
Istanbul and Beyond: Exploring the Diverse Cuisines of Turkey by Robyn Eckhardt, photos by David Hagerman (Oct. 10, hardcover, $35, ISBN 978-0-544-44431-7). Journalist Eckhardt and her husband, photographer Hagerman, have assembled a collection of easy-to-follow recipes from provinces neighboring Syria, Iran, Iraq, Armenia, and Georgia, learning from village home cooks, community bakers, cafe chefs, farmers, and fishermen. 20,000-copy announced first printing.
Lidia’s Celebrate Like an Italian: 220 Foolproof Recipes That Make Every Meal a Party by Lidia Matticchio Bastianich and Tanya Bastianich Manuali (Oct. 17, hardcover, $35, ISBN 978-0-385-34948-2) provides 220 recipes for entertaining groups and parties, whether it’s a romantic picnic for two, a child’s birthday party, a holiday gathering, or a simple weeknight family dinner.
Christopher Kimball’s Milk Street: The New Home Cooking by Christopher Kimball (Sept. 12, hardcover, $40, ISBN 978-0-316-43728-8). The first cookbook connected to Kimball’s Milk Street television show delivers more than 125 new recipes arranged by type of dish to teach a simpler, bolder, healthier way to cook. 150,000-copy announced first printing.
Moto: The Cookbook by Homaro Cantu (Nov. 7, hardcover, $50, ISBN 978-0-316-28535-3) represents the decade Cantu ran his restaurant, Moto, with 10 dishes that were served each year. The book traces Cantu’s development from a young chef opening his first restaurant to a groundbreaking culinary mind at the forefront of high-end cuisine. 35,000-copy announced first printing.
Pioneer Woman Cooks: Recipes for a Crazy Busy Life by Ree Drummond (Oct. 24, hardcover, $29.99, ISBN 978-0-06-222526-9) includes more than 125 suggestions for making filling, nutritious meals with minimal fuss for those who live on a busy schedule. 2,000,000-copy announced first printing.
The Sullivan Street Bakery Cookbook by Jim Lahey, with Maya Joseph (Nov. 7, hardcover, $35, ISBN 978-0-393-24728-2). Lahey’s baking expertise provides a step-by-step guide to making sourdough and Italian-inspired cafe dishes. It’s an essential book for home bakers and lovers of Italian food.
Midlife Kitchen: Health-boosting Recipes for Midlife & Beyond by Mimi Spencer and Sam Rice (Oct. 3, hardcover, $29.99, ISBN 978-1-78472-350-7). Spencer and Rice’s 160 simple, sustaining recipes incorporate wholesome, health-giving ingredients without too much fanfare or fuss. Health tips explain the benefits of certain ingredients, while “Why We Love It” sections explore the advantages of cooking each dish. 30,000-copy announced first printing.
Valerie’s Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family by Valerie Bertinelli (Oct. 10, hardcover, $30, ISBN 978-0-8487-5228-6). The sitcom celebrity and Food Network host shares more than 100 recipes for making comfort food that has a modern and fun twist.
Masala & Meatballs: Incredible Indian Dishes with an American Twist by Asha Shivakumar (Sept. 26, paper, $21.99, ISBN 978-1-62414-388-5). The owner of Food Fashion Party creates 80 recipes by incorporating traditional Indian spices and devising new flavor combinations for cooks looking for a new direction or those just starting out.
The New Mediterranean Table: Modern and Rustic Recipes Inspired by Traditions Spanning Three Continents by Sameh Wadi (Nov. 14, paper, $21.99, ISBN 978-1-62414-472-1). The chef and co-owner of the Minneapolis restaurant Saffron and Iron Chef contestant provides recipes that are simple enough for home cooks, but that still represent the flavors and cooking techniques that define the Mediterranean.
Naturally Vegetarian: Recipes and Stories from My Italian Family’s Farm by Valentina Solfrini (Nov. 7, hardcover, $35, ISBN 978-1-101-98359-1) is an extension of the blog Hortus Cuisine, featuring 125 all-vegetarian recipes, with photography and tales from the author’s family farm in northeastern Italy.
Downtime: Deliciousness at Home by Nadine Levy Redzepi (Oct. 24, hardcover, $35, ISBN 978-0-7352-1606-8) includes a stripped-down repertoire of starters, mains, and desserts, with each recipe studded with tips to help cooks build confidence and expertise, as well as restaurant-ready techniques. With a foreword by Rene Redzepi.
America: The Cookbook by Gabrielle Langholtz (Oct. 9, paper, $49.95, ISBN 978-0-7148-7396-1). With 800 home-cooking recipes, 50 essays, and menus from 100 food experts and chefs, this cookbook documents and celebrates the remarkable diversity of American cuisine and food culture.
Bread Is Gold by Massimo Bottura (Nov. 6, hardcover, $39.95, ISBN 978-0-7148-7536-1) takes a holistic look at the subject of food waste, presenting 150+ recipes from 45 of the world’s top chefs for three-course meals using everyday ingredients.
Andina: The Heart of Peruvian Food: Recipes and Stories from the Andes by Martin Morales (Nov. 7, hardcover, $35, ISBN 978-1-84949-994-1) reveals the dishes of the Andes region of Peru, an area where quinoa, maca, and naturally healthy eating reign supreme. With more than 120 recipes, chapters cover breakfasts, snacks, superfood salads, and healthy desserts, power shakes and protein-packed main courses.
Comida Cubana: A Cuban Culinary Journey by Marcella Kriebel (Oct. 1, hardcover, $30, ISBN 978-0-9972113-3-7) explores the recipes and stories behind Cuban cuisine, featuring popular ingredients and how they’re used in Cuba, from common staples to exotic fruits.
Osteria: 1,000 Generous and Simple Recipes from Italy’s Best Local Restaurants by Slow Food (Sept. 19, hardcover, $45, ISBN 978-0-8478-5998-6). The international organization scoured the Italian countryside to collect recipes from homegrown chefs who share their knowledge of local ingredients, cooking techniques that vary from region to region (and even from town to town), and charming culinary customs.
Erin Bakes Cake: Make + Bake + Decorate = Your Own Cake Adventure! by Erin Gardner (Sept. 5, hardcover, $27.50, ISBN 978-1-62336-836-4) lays the building blocks for cake baking and then offers endless ways that those blocks can be reassembled. Gardner shows how to make gorgeous and intricately decorated cakes—without the use of hard-to-deal-with fondant.
Baker’s Royale: 75 Twists on All Your Favorite Sweets by Naomi Robinson (Sept. 5, hardcover, $28, ISBN 978-0-7624-5928-5) includes nearly 75 classic recipes in this dessert cookbook that revisits—and revamps—classic recipes for all seasons and occasions. 40,000-copy announced first printing.
Natural Feasts: 150 Healthy, Plant-Based Recipes to Share and Enjoy with Friends and Family by Ella Woodward (Oct. 17, hardcover, $24, ISBN 978-1-5011-7427-8) offers more than 100 recipes to show how gluten-free, plant-based eating is the perfect way to entertain friends and satisfy your guests.
Simon & Schuster/Touchstone
Super Tuscan: Heritage Recipes and Simple Pleasures from Our Kitchen to Your Table by Gabriele Corcos and Debi Mazar (Oct. 3, hardcover, $35, ISBN 978-1-5011-4359-5). From the celebrity/chef husband-wife team and authors of the bestselling Extra Virgin comes over 100 recipes that incorporate Tuscan flair into classic American dishes.
Corsica: Recipes and Stories from a Mediterranean Island by Nicolas Stromboni (Oct. 3, hardcover, $40, ISBN 978-1-925418-52-1). Blending French and Italian food, this cookbook explores the Corsican island cuisine, collecting 80 recipes and providing portraits of those who live and work there and those instrumental in maintaining Corsica’s rich food culture.
The Change Cookbook: Using the Power of Food to Transform Your Body, Your Health, and Your Life by Milan Ross and Scott Stoll (Aug. 1, paper, $17.95, ISBN 978-0-7570-0438-4). Based on Stoll’s Immersion program for weight loss and better health, this cookbook includes more than 150 vegan dishes that can help with a host of all-too-common health problems. 50,000-copy announced first printing.
Autentico: Cooking Italian, the Authentic Way by Rolando Beramendi (Oct. 24, hardcover, $35, ISBN 978-1-250-12497-5) details how to make 150 classic Italian dishes—not the versions that became muddled as they made their way across the Atlantic, but ones relying on the craftsmanship and quality of the ingredients used.
The Winter Table: Fireside Feasts for Family and Friends by Lisa Lemke (Oct. 3, hardcover, $24.95, ISBN 978-1-4549-2254-4). The author of The Summer Table now changes seasons with more than 75 recipes that showcase wintertime ingredients.
Meehan’s Bartender Manual by Jim Meehan (Oct. 17, hardcover, $40, ISBN 978-1-60774-862-5). For professional bartenders or amateur cocktail enthusiasts, this bar book includes 100 cocktail recipes, as well as chapters on the history of the cocktail and bar; hospitality, service, and etiquette; home and professional bar design; and tools and machinery.
Sweet by Yotam Ottolenghi and Helen Goh (Oct. 3, hardcover, $35, ISBN 978-1-60774-914-1) collects over 110 recipes for sweets, baked goods, and confections from superstar chef Yotam Ottolenghi.
Univ. Of Minnesota
The Sioux Chef’s Indigenous Kitchen by Sean Sherman, with Beth Dooley (Oct. 10, hardcover, $34.95, ISBN 978-0-8166-9979-7). Sherman, the Oglala Lakota chef and founder of the Sioux Chef catering company, introduces modern indigenous cuisine of the Dakota and Minnesota territories, with a vision and approach to food that travels well beyond that area.
Bueno y Barato: Alimentate Bien a $4 al Dia by Leanne Brown (Aug. 22, paper, $16.95, ISBN 978-1-5235-0118-2). This Spanish-language edition of the Good and Cheap cookbook offers ideas for eating well on $4 a day (the amount given by SNAP), expertly developing recipes and tips for saving money and limiting food waste.
This article has been updated with new title information.