Vegetables are the focus of this season’s cookbooks, and notable chefs take the path of least resistance with quick and easy recipes.

Top 10

Aegean: Recipes from the Mountains to the Sea

Marianna Leivaditaki. Interlink, Sept. 24 ($35, ISBN 978-1-62371-874-9)

Leivaditaki, head chef of London’s Morito restaurant, shares childhood memories and presents recipes inspired by the Aegean islands, where she grew up.

Cook with Me: 150 Recipes for the Home Cook

Alex Guarnaschelli. Clarkson Potter, Oct. 13 ($35, ISBN 978-0-593-13508-2)

Food Network and Iron Chef notable Guarnaschelli presents hearty recipes for the entire family.

Gordon Ramsay Quick and Delicious: 100 Recipes to Cook in 30 Minutes or Less

Gordon Ramsay. Grand Central, Sept. 1 ($32, ISBN 978-1-5387-1933-6)

Celebrity chef Ramsay—who has an eponymous Michelin-starred restaurant in London—shares time-tested, quickly prepared recipes in his latest outing. 100,000-copy announced first printing.

Il Buco: Stories and Recipes

Donna Lennard and Joshua David Stein. Harper Design, Oct. 27 ($50, ISBN 978-0-06-295838-9)

Celebrating the 25th anniversary of the famous New York City establishment Il Buco, owner Lennard and writer Stein share the restaurant’s farm-to-table Italian recipes.

Jacques Pépin Quick & Simple

Jacques Pépin. Houghton Mifflin Harcourt, Oct. 6 ($35, ISBN 978-0-358-35255-6)

In these 250 recipes, master chef Pépin collects classic recipes that require minimal prep but carry his signature polished presentation. 75,000-copy announced first printing.

Modern Comfort Food

Ina Garten. Clarkson Potter, Oct. 6 ($35, ISBN 978-0-8041-8706-0)

Cookbook doyenne Garten returns with 85 new, comforting recipes perfect for entertaining friends.

Ottolenghi Flavor: A Cookbook

Yotam Ottolenghi, with Ixta Belfrage. Ten Speed, Oct. 13 ($35, ISBN 978-0-399-58175-5)

Bestseller Ottolenghi and the Ottolenghi Test Kitchen’s Belfrage deliver 100 amped-up vegetarian recipes with Italian, Indian, and Mexican influences.

Pieometry: Modern Tart Art and Pie Design for the Eye and the Palate

Lauren Ko. Morrow, Oct. 13 ($32.50, ISBN 978-0-06-291122-3)

Ko “earned Instagram fame for her gorgeously crafted pies,” according to PW’s starred review, and here “shares the secrets behind her show-stopping work.”

The Rise: Black Cooks and the Soul of American Food

Marcus Samuelsson. Voracious, Oct. 27 ($38, ISBN 978-0-316-48068-0)

The chef of Harlem’s Red Rooster salutes the history of African American cooking, with 150 recipes from two dozen top black chefs.

Vegetable Simple: A Cookbook

Eric Ripert. Random House, Sept. 15 ($35, ISBN 978-0-593-13248-7)

Ripert, chef and co-owner of New York City’s Michelin-starred Le Bernardin, turns his focus from seafood to vegetables.



Classic Cocktails by Brian Hoefling (Oct. 20, $12.95, ISBN 978-0-7892-1381-5). This
guide to 100 cocktails includes recipes for such essential mixed drinks as the martini, manhattan, and cosmopolitan.


Xi’an Famous Foods: The Cuisine of Western China, from New York’s Favorite Noodle Shop by Jason Wang (Oct. 13, $35, ISBN 978-1-4197-4752-6). The CEO of Xi’an Famous Foods shares stories and recipes from his chain, which grew from a single stall in Flushing, Queens, to 14 locations across New York City.


The Tahini Table: Go Beyond Hummus with 100 Recipes for Every Meal by Amy Zitelman with Andrew Schloss (Nov. 10, $29, ISBN 978-1-57284-289-2). Zitelman posits that tahini should be a pantry staple and explains the myriad ways in which it can be used, from appetizers to desserts.

America’s Test Kitchen

The Complete America’s Test Kitchen TV Show Cookbook 2001–2021: Every Recipe from the Hit TV Show with Product Ratings and a Look Behind the Scenes, edited by America’s Test Kitchen (Oct. 27, $45, ISBN 978-1-948703-42-0), packs in 21 seasons of recipes, as well as an ATK-tested shopping guide to kitchen products.

Andrews McMeel

How to Vegan: Bitch, Peas by Stephen Wildish (Sept. 15, $14.99, ISBN 978-1-5248-6082-0) is a humorous look at shopping and eating vegan.


Baking at the 20th Century Cafe: Iconic European Desserts from Linzer Torte to Honey Cake by Michelle Polzine (Oct. 13, $35, ISBN 978-1-57965-898-4). San Francisco pastry chef Polzine celebrates pies, torts, and cakes—savory and sweet—from Central and Eastern Europe.


The Well Plated Cookbook: Fast, Healthy Recipes You’ll Want to Eat by Erin Clarke (Aug. 25, $30, ISBN 978-0-525-54116-5). From the healthy-eating blog Well Plated by Erin comes this collection of 130 fast and budget-friendly recipes.


Coconut & Sambal: Recipes from My Indonesian Kitchen by Lara Lee (Oct. 13, $35, ISBN 978-1-5266-0351-7). These 80 Indonesian recipes from Australian chef Lee highlight the flavors of lemongrass, chili, and tamarind.

Chelsea Green

Towpath: Recipes and Stories by Lori de Mori and Laura Jackson (Oct. 7, $30, ISBN 978-1-64502-012-7) celebrates the seasonal eating, community, and waterway setting of the East London eatery Towpath.


Big Love Cooking: 75 Recipes for Satisfying, Shareable Comfort Food by Joey Campanaro (Sept. 8, $29.95, ISBN 978-1-4521-7863-9) showcases the dishes from Little Owl, Campanaro’s neighborhood Greenwich Village restaurant.

Clarkson Potter

Kid in the Kitchen: 100 Recipes and Tips for Young Home Cooks by Melissa Clark (Nov. 10, $20, ISBN 978-0-593-23228-6). The New York Times food columnist presents 100 recipes for budding home chefs, ages eight to 14.

Cook’s Illustrated

Meat Illustrated: A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds, edited by America’s Test Kitchen (Oct. 27, $40, ISBN 978-1-948703-32-1). ATK editors offer 300 meaty recipes in this cookbook and handbook hybrid, which is organized by animal and each one’s prime cuts.

Dey Street

Plant over Processed: 75 Simple & Delicious Plant-Based Recipes for Nourishing Your Body and Eating from the Earth by Andrea Hannemann (Dec. 29, $26.99, ISBN 978-0-06-298651-1). “Earthy Andy,” of Instagram fame, delivers a guide to plant-based eating.


Indian Cuisine: Authentic Flavors from the World of Spice for the Modern Cook by Vivek Singh (Oct. 6, $22.99, ISBN 978-1-4654-9941-7). More than 100 authentic recipes from India, Pakistan, and Sri Lanka are accompanied by dozens of photographs.


The Nom Wah Cookbook: Recipes and Stories from 100 Years at New York City’s Iconic Dim Sum Restaurant by Wilson Tang (Oct. 20, $34.99, ISBN 978-0-06-296599-8). The current owner of the 100-year-old Nom Wah Tea Parlor in New York City’s Chinatown offers this collection of 75 recipes.

The Experiment

Vegan Intermittent Fasting: Lose Weight, Reduce Inflammation, and Live Longer by Petra Bracht and Mira Flatt (Jan. 5, $19.95 trade paper, ISBN 978-1-61519-728-6). Tailored for the vegan eater, this guide to intermittent fasting for weight loss and improved wellness includes healthy 80 recipes.


7 Ways: Easy Ideas for Every Day of the Week by Jamie Oliver (Nov. 3, $35, ISBN 978-1-250-78757-6) shares more than 120 new recipes—along with pantry suggestions—that are perfect for weekday cooking.

Gibbs Smith

The Southern Entertainer’s Cookbook: Heirloom Recipes for Modern Gatherings by Courtney Whitmore (Sept. 8, $30, ISBN 978-1-4236-5310-3). These 75 recipes put Southern twists on appetizers, desserts, and everything in between.

Grub Street

Sourdough Mania by Anita Sumer (Aug. 30, $32.95, ISBN 978-1-911621-93-5) takes readers into the world of sourdough cooking.

Harper Design

The Magnolia Bakery Handbook: A Complete Guide for the Home Baker by Bobbie Lloyd (Oct. 27, $35, ISBN 978-0-06-288721-4). Pubbing in time for the 25th anniversary of New York City’s Magnolia Bakery, this volume contains nearly 150 recipes, as well as 250 photographs and illustrations.

Harper Wave

Local Dirt: Seasonal Recipes for Eating Close to Home by Andrea Bemis (Oct. 13, $32.99, ISBN 978-0-06-297027-5). Dishing Up the Dirt author Bemis serves up farm-fresh ingredients, inspired by her commitment to supporting the local food movement in Northern Oregon.


Chasing Flavor: Techniques and Recipes to Cook Fearlessly by Dan Kluger (Oct. 13, $35, ISBN 978-1-328-54633-3). In his first cookbook, James Beard Award–winning chef Kluger of New York City’s Loring Place restaurant shares 190 recipes. 60,000-copy announced first printing.


One Tin Bakes: Sweet and Simple Traybakes, Pies, Bars and Buns by Edd Kimber (Sept. 1, $22.99, ISBN 978-0-85783-859-9). From the first winner of the Great British Bake Off comes this collection of 70 one-pan recipes.

Mitchell Beazley

The Cocktail Dictionary: An A–Z of Cocktail Recipes, from Americano to Zombie by Henry Jeffreys (Oct. 6, $20, ISBN 978-1-78472-629-4). This A–Z compendium of more than 100 cocktails covers the classics and key techniques.


One Pan Pescatarian: Delicious Veggie, Vegan and Fish Dinners by Rachel Phipps (Oct. 13, $30, ISBN 978-1-5293-4514-8). These 100, single-pan recipes are geared toward vegan and vegetarian eaters who occasionally eat fish.


Fruit Cake: Recipes for the Curious Baker by Jason Schreiber (Nov. 10, $32.50, ISBN 978-0-06-297745-8) celebrates the fruit cake in 75 recipes, such as a blood orange bee sting cake and bourbon peach kugelhopf.


The Essential New York Times Cookbook: The Recipes of Record by Amanda Hesser (Sept. 29, $55, ISBN 978-1-324-00227-7). Former New York Times food editor Hesser updates her 10-year-old edition in this collection of 1,000-plus recipes.


Fäviken Beginning to End by Magnus Nilsson (Oct. 1, $59.95, ISBN 978-1-83866-125-0). Chef Nilsson reflects on Fäviken, his restaurant in remote Sweden that closed in 2019, and shares his theories behind the more than 100 recipes included here.


The Honeysuckle Cookbook: 100 Healthy, Feel-Good Recipes to Live Deliciously by Dzung Lewis (Sept. 22, $27.99, ISBN 978-0-593-13560-0). The host of YouTube’s Honeysuckle channel presents an Asian-influenced guide to cooking at home.


The Nutritionist’s Kitchen: Transform Your Diet, Optimize Your Health, and Discover the Healing Power of Whole Foods by Carly Kellogg Knowles (Dec. 15, $27.95 trade paper, ISBN 978-1-61180-717-2). Dietician Knowles shares 60 healthful, seasonal recipes backed by the latest science-backed nutritional guidelines.

Robert Rose

The Best 3-Ingredient Cookbook: 100 Fast and Easy Recipes for Everyone by Toby Amidor (Oct. 15, $24.95 trade paper, ISBN 978-0-7788-0678-3) collects 100 15-minute recipes calling for just three ingredients.

Running Press

I Cook in Color: Bright Flavors from My Kitchen, and Around the World by Asha Gomez (Oct. 6, $35, ISBN 978-0-7624-9558-0). My Two Souths author Gomez focuses on cross-cultural flavors, and includes a bounty of vegetables and spice-forward twists.

Ryland Peters & Small

Bistro: Classic French Dishes to Cook and Enjoy at Home by Laura Washburn Hutton (Oct. 13, $14.95, ISBN 978-1-78879-282-0) collects more than 60 recipes for such bistro classics as coq au vin and lemon sole meuniere.


Kitchenwise: Essential Food Science for Home Cooks by Shirley O. Corriher (Nov. 3, $25, ISBN 978-1-982140-68-7). The James Beard Award–winning author of CookWise explains the science of food and includes more than 30 of her tested recipes.


Damn Good Chinese Food: Dumplings, Fried Rice, Bao Buns, Hot Cakes, Sesame Noodles, and Other Delicious Dim Sum—50 Recipes Inspired by Life by Chris Cheung (Nov. 3, $24.99, ISBN 978-1-5107-5812-4). Inspired by the old tea houses of New York’s Chinatown, Food Network personality Cheung shares recipes for stir-fried noodles, bao buns, pork buns, scallion pancakes, and potstickers.


The Boba Cookbook: Delicious and Easy Recipes for Amazing Bubble Tea by Wendy Leung (Oct. 20, $14.95, ISBN 978-1-4549-4170-5). Taiwan’s bubble tea gets its due in this collection of recipes for making blended tea and tapioca balls.


Pie Academy: Master the Perfect Crust and 255 Amazing Fillings, with Fruits, Nuts, Creams, Custards, Ice Cream, and More by Ken Haedrich (Oct. 27, $35, ISBN 978-1-63586-111-2). The dean of the Pie Academy website gives a master class in pie making with more than 250 recipes.

Ten Speed

Greenfeast: Autumn, Winter by Nigel Slater (Sept. 8, $25, ISBN 978-1-984858-73-3) extols autumn and winter with 110 vegetarian recipes utilizing such ingredients as beetroot, apples, and goat curd.

In Bibi’s Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries That Touch the Indian Ocean by Hawa Hassan and Julia Turshen (Oct. 6, $32.50, ISBN 978-1-984856-73-9). Turshen and Somali chef Hassan present 75 recipes and stories gathered from grandmothers from South Africa, Mozambique, Madagascar, Comoros, Tanzania, Kenya, Somalia, and Eritrea.

Ten Speed/Jones

The Good Book of Southern Baking: A Revival of Biscuits, Cakes, and Cornbread by Kelly Fields (Sept. 8, $35, ISBN 978-1-984856-22-7). The James Beard Award–winning pastry chef of the New Orleans bakery Willa Jean offers 100 recipes for quick breads, muffins, biscuits, and cobblers.


Basic Bitchen by Joey Skladany (Aug. 4, $29.99 trade paper, ISBN 978-1-982138-38-7). Chowhound editor Skladany celebrates the “basic bitch” lifestyle with recipes for pumpkin spice lattes, mimosas, avocado toast, and acai bowls. 75,000-copy announced first printing.

Univ. of Texas

Thai Fresh: Beloved Recipes from a South Austin Icon by Jam Sanitchat, with Kim Lane (Sept. 1, $35, ISBN 978-1-4773-2222-2). Sanitchat shares recipes from her Austin, Tex., establishment—a Thai restaurant that doubles as a gluten-free bakery and coffee shop.

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This article has been updated to remove a title that has moved out of the fall 2020 season. It has also been updated with new metadata for some titles.