This season we’ve got a few popular chefs releasing restaurant cookbooks and a new one from Ina Garten. Food from the Middle East is the big cuisine trend, and healthful eating continues to be popular.

Top 10

Bestia: Bold Italian Cooking

Ori Menashe and Genevieve Gergis, with Lesley Suter. Ten Speed, Oct. 16

In this debut cookbook, Menashe and Gergis, co-owners of L.A.’s Bestia restaurant, combine traditional Italian fare with the influences of Israeli and Middle Eastern cuisine.

Bottom of the Pot: Persian Recipes and Stories

Naz Deravian. Flatiron, Sept. 4

In her first cookbook, IACP Award–winning blogger Deravian takes readers on a tour of Persian cooking, with more than 100 recipes and essays.

Carla Hall’s Soul Food: Everyday and Celebration

Carla Hall. HarperWave, Oct. 23

Hall, cohost of ABC’s The Chew, celebrates soul food and its history.

Cook Like a Pro

Ina Garten. Clarkson Potter, Oct. 23

Cookbook doyenne Garten ups her game (if that’s even possible) by imparting professional-minded advice to home cooks—and the publisher is supporting her with a 1,500,000-copy announced first printing.

Emily: The Cookbook

Emily and Matthew Hyland. Ballantine, Oct. 9

The wife-and-husband team behind the popular pizza and burger restaurants in New York City and Nashville offer recipes for entertaining, including their Emmy burger and Detroit pizza.

Gordon Ramsay’s Healthy, Lean & Fit: Mouthwatering Recipes to Fuel You for Life

Gordon Ramsay. Grand Central Life & Style, Sept. 18

Michelin-starred chef Ramsay takes a close look at healthy eating with recipes intended to help with weight loss and achieve a balanced diet.

Israeli Soul: Easy, Essential, Delicious

Michael Solomonov and Steven Cook. HMH/Martin, Oct. 16

In the follow-up to their 2016 James Beard Award–winning Zahav, chef Solomonov and his restaurant partner Cook mine the melting pot of Israel for the 70-year-old country’s classic meals. “Dishes are examined with quasi-Talmudic love,” we say in our starred review.

Milk Street: Tuesday Nights: More Than 200 Simple Weeknight Suppers That Deliver Bold Flavor, Fast

Christopher Kimball. Little, Brown, Oct. 16

Milk Street owner Kimball “harvests zingy flavors from across the globe to craft flavorful dishes that do not require long cooking times,” according to our review.

Solo: A Modern Cookbook for a Party of One

Anita Lo. Knopf, Oct. 30

The Michelin-starred chef of the now-closed Annisa restaurant in New York City and contestant on Iron Chef America and Top Chef Masters presents easy recipes for cooking for one.

The Whole30 Slow Cooker: 150 Totally Compliant Prep-and-Go Recipes for Your Whole30

Melissa Hartwig. Houghton Mifflin Harcourt, Oct. 23

The ever-popular Whole30 diet meets the slow cooker in Hartwig’s follow-up to her bestselling Whole30 Cookbook. The publisher is backing this effort with a 250,000-copy announced first printing.

Cooking & Food Listings


I Can Cook Vegan by Isa Chandra Moskowitz (Jan. 8, hardcover, $29.99, ISBN 978-1-4197-3241-6) offers recipes designed to help people switch to vegetable-based diets for better health and to benefit the environment.

Agate Surrey

The New Filipino Kitchen: Stories and Recipes from Around the Globe by Jacqueline Chio-Lauri (Sept. 18, hardcover, $28, ISBN 978-1-57284-258-8) gathers 30 recipes and stories from expat Filipinos—including White House executive chef Cristeta Comerford—who celebrate Filipino food and culture.

Andrews McMeel

Baking Artisan Bread with Natural Starters: The Secrets of Farm to Market Bread Company by Mark Friend (Sept. 25, trade paper, $19.99, ISBN 978-1-4494-8784-3). The founder of Kansas City’s Farm to Market Bread Co. instructs readers how to bake artisanal breads at home, including sourdough and rye.

Arsenal Pulp

The Scent of Pomegranates and Rose Water: Reviving the Beautiful Food Traditions of Syria by Habeeb Salloum, Leila Salloum Elias, and Muna Salloum (Oct. 9, hardcover, $29.95, ISBN 978-1-55152-742-0). Syrian-born Salloum and his daughters provide a view of 18th- and 19th-century Syrian cuisine and culture with 144 recipes.


Basque Country: A Culinary Journey Through a Food Lover’s Paradise by Marti Buckley (Sept. 1, hardcover, $35, ISBN 978-1-57965-777-2). An American writer who relocated to San Sebastian, Spain, Buckley “shares her affection for Basque cuisine in this delightful debut collection of rustic recipes,” according to our review.


Ramen Otaku: Mastering Ramen at Home by Sarah Gavigan (Oct. 11, trade paper, $26, ISBN 978-0-7352-2006-5). Gavigan, chef at Otaku Ramen in L.A., offers more than 40 accessible recipes for those hoping to make ramen at home and includes tips for, among other things, preparing stock in a pressure cooker.


Emily: The Cookbook by Emily and Matthew Hyland (Oct. 9, hardcover, $30, ISBN 978-1-5247-9683-9). The wife-and-husband team behind the pizza and burger restaurants in New York City and Nashville share more than 100 recipes that go beyond pizza and burgers and include starters, salads, pastas, and cocktails.

Mitchell Beazley

The Ritz—The Quintessential Cookbook by John Williams (Oct. 2, hardcover, $40, ISBN 978-1-78472-496-2). Executive chef Williams features 100 recipes that reflect the opulence of the London restaurant, along with stories and photos of its legendary kitchen.

Better Homes and Gardens

Better Homes and Gardens Fast or Slow by Better Homes and Gardens editors (Aug. 21, trade paper, $19.99, ISBN 978-1-328-91849-9) puts to use two popular kitchen devices—the slow cooker and the pressure cooker—for meals made efficiently. 50,000-copy announced first printing.

Black Dog & Leventhal

Simple 2: More of the Easiest Recipes in the World by Jean-Francois Mallet (Sept. 18, hardcover, $19.99, ISBN 978-0-316-44866-6). With more than 200 recipes, Mallet helps home cooks prepare time-saving meals with his “at-a-glance” approach to planning meals.


Now & Again: Go-to Recipes, Inspired Menus + Endless Ideas for Reinventing Leftovers by Julia Turshen (Sept. 4, hardcover, $35, ISBN 978-1-4521-6492-2). In her third cookbook (after Feed the Resistance), Turshen offers 125 recipes and 20 menu ideas to get the most out of leftovers.

Clarkson Potter

Cook Like a Pro by Ina Garten (Oct. 23, hardcover, $35, ISBN 978-0-8041-8704-6). Cookbook doyenne Garten shares tips and techniques to help home cooks build the confidence of a professional in their own kitchens and in setting up a home bar. 1,500,000-copy announced first printing.

Untitled by Chrissy Teigen (Sept. 18, hardcover, $29.99, ISBN 978-1-5247-5972-8). With these 100 recipes, actress Teigen follows up her Cravings cookbook to help busy home cooks create easy, stylish meals. 500,000-copy announced first printing.

Da Capo Lifelong

Provisions: The Roots of Caribbean Cooking by Michelle and Suzanne Rousseau (Oct. 30, hardcover, $30, ISBN 978-0-7382-3467-0). In this contemporary vegetarian cookbook, the Rousseaus turn to islands of the Caribbean for inspiration for stews, one-pot meals, crunchy salads, preserves, and hot sauces.


Vegan in the House: Flexible Plant-Based Meals to Please Everyone by DK editors (Jan. 8, hardcover, $25, ISBN 978-1-4654-8039-2). This cookbook features 150 recipes for the entire family that incorporate grains and meat- and dairy-free alternatives into one’s diet.

The Experiment

The Ultimate Vegan Breakfast Book: 80 Mouthwatering Plant-Based Recipes You’ll Want to Wake Up for by Nadine Horn and Jorg Mayer (Oct. 30, trade paper, $19.95, ISBN 978-1-61519-488-9). With breads, sweet and savory spreads, and nut milks, Horn and Mayer give those on a vegan diet a wide range of recipes for starting their day. 15,000-copy announced first printing.


Casablanca: My Moroccan Food by Nargisse Benkabbou (Sept. 15, hardcover, $35, ISBN 978-0-228-10086-7). Building on her MyMoroccanFood blog, Benkabbou shares 100 family recipes for appetizers and entire meals, describing how to make the essential elements in Moroccan cuisine, such as preserved lemons, harissa paste, and scented waters.


Bottom of the Pot: Persian Recipes and Stories by Naz Deravian (Sept. 4, hardcover, $35, ISBN 978-1-250-13441-7). In more than 100 recipes and stories, IACP Award–winning blogger Deravian introduces Persian dishes to the American kitchen.

Gibbs Smith

Cooking in Color: Vibrant Plant-Forward Recipes from the Food Gays by Adrian Harris and Jeremy Inglett (Aug. 14, hardcover, $30, ISBN 978-1-4236-4880-2). Food Gays bloggers Harris and Inglett use fresh produce for vegetarians and omnivores alike in creating wholesome recipes.

Grand Central Life & Style

Gordon Ramsay’s Healthy, Lean & Fit: Mouthwatering Recipes to Fuel You for Life by Gordon Ramsay (Sept. 18, hardcover, $32, ISBN 978-1-5387-1466-9). The Michelin-starred celebrity chef offers readers 108 delicious recipes and guidance for healthy weight loss, complete with pre- and post-workout meals. 50,000-copy announced first printing.


My Greek Table: Authentic Flavors and Modern Home Cooking from My Kitchen to Yours by Diane Kochilas (Sept. 18, hardcover, $35, ISBN 978-1-250-16637-1). In this companion to her public television cooking and travel series, Kochilas shares classic and modern Greek recipes that include baked chicken keftedes and quick pastitsio ravioli.

Grub Street

Vegan Recipes from Spain by Gonzalo Baro (Aug. 19, hardcover, $32.95, ISBN 978-1-911621-16-4) suggests vegan versions of such traditional tapas as mushrooms with sherry, stuffed piquillo peppers, and yams with chard sauce.

Hardie Grant

The Jewelled Table: Cooking, Eating and Entertaining the Middle Eastern Way by Bethany Kehdy (Sept. 18, hardcover, $35, ISBN 978-1-78488-167-2). With a focus on sharing small plates, Kehdy helps Western cooks prepare Middle Eastern dishes in more than 80 recipes.

Harper Wave

Carla Hall’s Soul Food: Everyday and Celebration by Carla Hall (Oct. 23, hardcover, $29.99, ISBN 978-0-06-266983-4). The cohost of ABC’s The Chew turns her focus to soul food, with recipes and stories about how the food came to America by way of Africa and the Caribbean.


The Good Housekeeping Cookbook: 1,200 Triple-Tested Recipes by Susan Westmoreland and Good Housekeeping (Oct. 2, hardcover, $35, ISBN 978-1-61837-265-9). This completely new edition includes 1,200 recipes for family meals, with a good number of gluten-free, vegetarian, and vegan options.

Houghton Mifflin Harcourt

The Dead Rabbit Mixology & Mayhem: The Story of John Morrissey and the World’s Best Cocktail Menu by Sean Muldoon, Jack McGarry, and Jillian Vose (Nov. 6, hardcover, $28, ISBN 978-1-328-45187-3). From their Dead Rabbit Grocery & Grog bar in New York City, the authors follow up Dead Rabbit Drinks Manual with a new collection of more than 100 inventive cocktail recipes.

Pull Up a Chair: Recipes from My Family to Yours by Tiffani Thiessen (Oct. 2, hardcover, $30, ISBN 978-1-328-71030-7). Known for her roles in Saved by the Bell and Beverly Hills 90210, Thiessen presents a cookbook for entertaining family and friends, whether one is feeding a crowd or doing some late night entertaining in their pajamas. 60,000-copy announced first printing.

Rose’s Baking Basics: 100 Essential Recipes, with More Than 600 Step-by-Step Photos by Rose Levy Beranbaum (Sept. 25, hardcover, $35, ISBN 978-0-544-81622-0). Bestselling author Beranbaum streamlines dessert baking in these 600 recipes. 50,000-copy announced first printing.

The Whole30 Slow Cooker: 150 Totally Compliant Prep-and-Go Recipes for Your Whole30 by Melissa Hartwig (Oct. 23, hardcover, $30, ISBN 978-1-328-53104-9). Hartwig’s bestselling Whole30 Cookbook has a sequel with this collection of recipes for the slow cooker or Instant Pot. 250,000-copy announced first printing.


Israeli Soul: Easy, Essential, Delicious by Michael Solomonov and Steven Cook (Oct. 16, hardcover, $35, ISBN 978-0-544-97037-3). Zahav chef and owner Solomonov and Cook follow up their first cookbook (Zahav) with this focus on Israeli cuisine, which they gathered from travels throughout Tel Aviv, Jerusalem, Haifa, and the countryside. 75,000-copy announced first printing.


Solo: A Modern Cookbook for a Party of One by Anita Lo (Oct. 30, hardcover, $28.95, ISBN 978-0-451-49360-6). The Michelin-starred chef and Iron Chef America and Top Chef Masters contestant focuses on cooking for one in these recipes that take less than 30 minutes to prepare. 30,000-copy announced first printing.


Orange Blossom & Honey: Magical Moroccan Recipes by John Gregory Smith (Sept. 4, hardcover, $29.99, ISBN 978-1-909487-90-1) takes inspiration from the food of Morocco—Marrakesh, the Sahara, and the Atlas Mountains—with these recipes that include a Moroccan-style paella.

Little, Brown

Milk Street: Tuesday Nights: More Than 200 Simple Weeknight Suppers That Deliver Bold Flavor, Fast by Christopher Kimball (Oct. 16, hardcover, $35, ISBN 978-0-316-43731-8). Milk Street’s Kimball contends that on any Tuesday night, one can create a healthy, simple meal, and he supplies 200 recipes with step-by-step visual instructions.


Almonds, Anchovies, and Pancetta: A Vegetarian Cookbook, Kind Of by Cal Peternell (Sept. 25, hardcover, $25.99, ISBN 978-0-06-274743-3). IACP Award–winning author Peternell (Twelve Recipes) focuses on three ingredients that he believes can enhance any dish.

National Geographic Society

Tasting Italy: A Culinary Journey by America’s Test Kitchen, Julia Della Croce, and Eugenia Bone (Oct. 23, hardcover, $40, ISBN 978-1-4262-1974-0). The editors at America’s Test Kitchen and National Geographic celebrate the food of Italy with 100 recipes, 300 photos, and 30 maps in this combination cookbook and travel guide.

Thomas Nelson

The Cash and Carter Family Cookbook: Recipes and Recollections from Johnny and June’s Table by John Carter Cash (Sept. 25, hardcover, $29.99, ISBN 978-1-4002-0188-4). Cash, son of Johnny Cash and June Carter, highlights handed-down recipes such as Johnny’s Old Iron Pot Chili and June’s tomato, red onion, and avocado salad.


Searing Inspiration: Fast, Adaptable Entrées and Fresh Pan Sauces by Susan Volland (Nov. 6, hardcover, $29.95, ISBN 978-0-393-29241-1). Cooking teacher Volland instructs home cooks how best to utilize their skillet, with suggestions on how to improvise, such as making a sole meunière, which can also be prepared with chicken or calamari.

Oxmoor House

Potluck: Food and Drink to Share with Friends and Family by the editors of Food & Wine (Sept. 18, hardcover, $29.99, ISBN 978-0-8487-5614-7) supplies a host of ideas on what to bring to a potluck event and offers make-ahead tips and wine suggestions.

Page Street

Flavors of Africa: Discover Authentic Family Recipes from All Over the Continent by Evi Aki (Dec. 11, trade paper, $21.99, ISBN 978-1-62414-674-9). L.A. writer Aki explores various culinary traditions throughout Africa, north and south of the Sahara, along with culinary histories of its various regions.


The German Cookbook by Alfons Schuhbeck (Sept. 17, hardcover, $49.95, ISBN 978-0-7148-7732-7). L.A. chef and broadcaster Schuhbeck presents recipes from Germany’s northern coast down through the Alps, giving a cultural history of the country.


Community Table: Recipes for an Ecological Food Future by the Ecology Center (Sept. 4, hardcover, $40, ISBN 978-1-57687-882-8). The folks at the Ecology Center in Southern California offer this guide to regenerative eating with recipes and step-by-step instructions for making ecological changes in one’s house and within the community.

Prospect Park

First We Surf, Then We Eat: Recipes from a Lifetime of Surf Travel by Jim Kempton (Sept. 4, hardcover, $29.95, ISBN 978-1-945551-33-8). Surfer Kempton has traveled the world looking for waves and eating, and here shares recipes he picked up in California, Hawaii, Indonesia, and Mexico.


Copenhagen Food: Culture, Tradition and Recipes by Trine Hahnemann (Oct. 2, hardcover, $35, ISBN 978-1-78713-127-9). Hahnemann, who has lived in Copenhagen for four decades, celebrates the culinary riches of Copenhagen with these 70 recipes.

Random House/Spiegel & Grau

The Meateater Game and Fish Cookbook: Recipes and Techniques for Every Hunter and Angler by Steven Rinella (Nov. 20, hardcover, $35, ISBN 978-0-399-59007-8). Host of the MeatEater TV show, Rinella provides instruction on cleaning and cooking fish and wild game with these 100 recipes accompanied by 100 color photographs.


Cuba Cooks: Recipes and Secrets from Cuban Paladares and Their Chefs by Guillermo Pernot and Lourdes Castro (Sept. 25, hardcover, $39.95, ISBN 978-0-8478-6254-2). The food of Cuba gets a close look from chef Pernot and author Castro as they take home cooks from Old Havana to Santiago de Cuba and Pernot’s own restaurant, Cuba Libre.


A Common Table: 80 Recipes and Stories from My Shared Cultures by Cynthia Chen McTernan (Oct. 23, hardcover, $30, ISBN 978-1-63565-002-0). Two Red Bowls blogger McTernan presents 80 recipes that reflect her Chinese roots, Southern upbringing, and her Korean mother-in-law’s cooking, such as a sticky sesame peanut pie that combines Chinese peanut and sesame brittle with a Southern pecan pie.


Radiant: The Cookbook by Mafalda Pinto Leite (Dec. 4, trade paper, $26.95, ISBN 978-1-61180-509-3). Chef and nutritionist Leite helps readers tap into what he believes is the restorative energy gained by eating raw vegetables, fruits, petals, herbs, roots, nuts, and seaweeds.

Robert Rose

The Essential Indian Instant Pot Cookbook: 125 Traditional and Modern Recipes by Chandra Ram (Sept. 22, trade paper, $24.95, ISBN 978-0-7788-0611-0) shares 125 traditional and modern recipes designed specifically for the Instant Pot.

Running Press

Are You There God? It’s Me, Margarita: More Cocktails with a Literary Twist by Tim Federle (Oct. 9, hardcover, $15, ISBN 978-0-7624-6415-9). In his follow-up to his cocktail book Tequila Mockingbird, Federle shares 50 drink recipes inspired by books.


The Seven Culinary Wonders of the World: A History of Honey, Salt, Chile, Pork, Rice, Cacao, and Tomato by Jenny Linford (Oct. 9, hardcover, $27.95, ISBN 978-1-58834-642-1). The 63 recipes collected here tell a culinary history of seven essential ingredients found in cuisines throughout the world.

St. Martin’s

Holiday and Celebration Bread in Five Minutes a Day: Sweet and Decadent Baking for Every Occasion by Jeff Hertzberg and Zoe François (Nov. 6, hardcover, $35, ISBN 978-1-250-07756-1). The team behind the Artisan Bread in Five Minutes a Day series have gathered 100 bread recipes—savory and sweet—to prepare for holidays and celebrations throughout the world.


The Comfort Food Mash-Up Cookbook: 80 Delicious Recipes for Reimagining Your Favorite Dishes by Dan Whalen (Sept. 4, hardcover, $19.95, ISBN 978-1-4549-2325-1). The creator of The Food in My Beard blog combines two classic comfort food recipes in one, such as cheeseburger onion rings, lasagna tacos, and corn dog jalapeño poppers.


The Make-Ahead Sauce Solution: Elevate Your Everyday Meals with 61 Freezer-Friendly Sauces by Elisabeth Bailey (Oct. 30, trade paper, $16.95, ISBN 978-1-61212-959-4) offers busy cooks suggestions for preparing sauces ahead of time—recipes include a traditional sausage ragu, Gorgonzola chive butter, and Thai peanut sauce.

Ten Speed

Bestia: Bold Italian Cooking by Ori Menashe and Genevieve Gergis, with Lesley Suter (Oct. 16, hardcover, $35, ISBN 978-0-399-58090-1). This debut cookbook from L.A.’s Bestia restaurant combines traditional Italian fare with Israeli and Middle Eastern influences, and includes recipes for all the restaurant’s popular dishes.

Bong Appétit: Mastering the Art of Cooking with Weed, by the editors of Munchies (Oct. 2, hardcover, $30, ISBN 978-0-399-58010-9). Based on the Munchies and Viceland television series, this cookbook highlights 65 cannabis recipes and breaks down the science of cooking with cannabis.

Weldon Owen

Kosher Salt & Black Pepper: Essential Recipes for Your Kosher Kitchen by Kim Kushner (Nov. 6, hardcover, $35, ISBN 978-1-68188-419-6). The recipe developer and cooking instructor guides home cooks on how to stock their kosher pantry and how to prepare meals—traditional and new—simply and efficiently.


Cooking with Scraps: Turn Your Peels, Cores, Rinds, Stems, and Other Odds and Ends into Delicious Meals by Lindsay-Jean Hard (Oct. 16, hardcover, $19.95, ISBN 978-0-7611-9303-6). This collection of 80 recipes helps home cooks prepare sustainable meals with unused produce, cheese rinds, and stale bread.

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This article has been updated and no longer includes a book that has been canceled.