This season’s cookbooks take a less-is-more approach to meals, while notable chefs get personal with recipes inspired by their time at home.

Top 10

Antoni: Let’s Do Dinner

Antoni Porowski. Houghton Mifflin Harcourt, Sept. 14 ($30, ISBN 978-0-358-39532-4)

Queer Eye food guy Porowski... views the culinary world through a wide-angle lens in his breezy latest,” according to PW’s review.

Filipinx: Heritage Recipes from the Diaspora

Angela Dimayuga and Ligaya Mishan. Abrams, Oct. 19 ($40, ISBN 978-1-4197-5038-0)

James Beard Rising Star Chef–finalist Dimayuga celebrates her Filipino roots with 100 modern recipes inspired by the home-cooked meals of her immigrant parents.

Foodheim: A Culinary Adventure

Eric Wareheim, with Emily Timberlake. Ten Speed, Sept. 21 ($35, ISBN 978-1-9848-5852-8)

Wareheim, one-half of the comedy duo Tim and Eric, explores everything from his love of parties to schooling his grandmother in the kitchen, and shares plenty of surprising recipes.

Lidia’s a Pot, a Pan, and a Bowl: Simple Recipes for Perfect Meals

Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Knopf, Oct. 19 ($26.95, ISBN 978-0-525-65740-8)

From Italian cooking doyenne Bastianich comes a collection of 100 recipes that require one to two pots and pans max, and only a few ingredients to boot. 75,000-copy announced first printing.

Ottolenghi Test Kitchen: Shelf Love: Recipes to Unlock the Secrets of Your Pantry, Fridge, and Freezer: A Cookbook

Noor Murad and Yotam Ottolenghi. Clarkson Potter, Oct. 19 ($32 trade paper, ISBN 978-0-593-23436-5)

The Ottolenghi team returns with Middle Eastern–inspired recipes that call on minimal ingredients and fewer trips to the grocery store.

Ramsay in 10

Gordon Ramsay. Grand Central, Oct. 19 ($32, ISBN 978-1-5387-0781-4)

The Michelin-starred celebrity chef shares 100 snappy recipes that take no more than 10 minutes to prep and 10 minutes to cook. 50,000-copy announced first printing.

Roberta’s: Still Cookin’

Carlo Mirarchi and Brandon Hoy. Rizzoli, Oct. 5 ($40, ISBN 978-0-8478-6980-0)

The duo behind Roberta’s restaurant share stories and recipes from their eatery, which went from a single outpost in Brooklyn to multiple pop-ups around the U.S. and a location in Los Angeles.

That Sounds So Good: 100 Real-Life Recipes for Every Day of the Week

Carla Lalli Music. Clarkson Potter, Oct. 5 ($35, ISBN 978-0-593-13825-0)

The James Beard Award–winning author and Bon Appétit alumna shares fast stovetop dinners, big salads, one-pot meals, and all-day roasts in a collection that aims to deliver flavor with ease.

This Must Be the Place: Dispatches and Recipes from the Home Front

Rachael Ray. Ballantine, Oct. 5 ($32, ISBN 978-0-593-35721-7)

The Emmy Award–winning TV star blends personal stories with 125 recipes she made during the early months of the pandemic at her home in Upstate New York.

Truffle Hound: On the Trail of the World’s Most Seductive Scent, with Dreamers, Schemers, and Some Extraordinary Dogs

Rowan Jacobsen. Bloomsbury, Oct. 5 ($28, ISBN 978-1-63557-519-4)

The James Beard Award–winning author of The Geography of Oysters dives nose-first into the world of truffles in an attempt to understand their mysterious allure. 60,000-copy announced first printing.

Cooking & Food Listings


Arty Parties: An Entertaining Cookbook from the Creator of Salad for President by Julia Sherman (Oct. 12, $40, ISBN 978-1-4197-4785-4). The Salad for President author shares recipes and ideas to spice up parties, drawing from her own experience hosting and those of artists from around the world.

The New Native Kitchen: Celebrating Modern Recipes of the American Indian by Freddie Bitsoie and James O. Fraioli (Oct. 19, $40, ISBN 978-1-4197-5355-8). The executive chef at Mitsitam Native Foods Café at the Smithsonian’s Natural Museum of the American Indian, along with James Beard Award–winning author Fraioli, present 100 recipes that showcase the diversity of Indigenous cuisine.

Andrews McMeel

Will Run for Doughnuts: The Montclair Bread Company Cookbook by Rachel Wyman (Sept. 7, $24.99, ISBN 978-1-5248-6764-5) serves up recipes and stories from Wyman’s New Jersey bakery, which went from a bread company to a popular doughnut destination for the neighborhood’s running community.


Cheryl Day’s Treasury of Southern Baking by Cheryl Day (Oct. 12, $40, ISBN 978-1-57965-841-0) celebrates the Southern heritage of the cofounder of Back in the Day bakery in Savannah, Ga., with cakes, pies, and biscuits that can be traced back to her enslaved great-great-grandmother’s baking.


Melba’s American Comfort: 100 Recipes from My Heart to Your Kitchen by Melba Wilson (Sept. 21, $22 trade paper, ISBN 978-1-4767-9530-0). The owner of the eponymous Harlem institution shares comfort food recipes and secrets, inspired by generations of family cooks.


The Korean Vegan Cookbook: Reflections and Recipes from Omma’s Kitchen by Joanne Lee Molinaro (Oct. 12, $35, ISBN 978-0-593-08427-4) puts a vegan twist on traditional Korean dishes with ingredients the author grew up with, such as fermented soybean paste, chili sauce, and seaweed.

Bloomsbury Absolute

Sicilia: A Love Letter to the Food of Sicily by Ben Tish (Aug. 10, $35, ISBN 978-1-4729-8275-9). The Chefs at Home author and owner of London’s Norma, a Sicilian-Moorish–inspired restaurant, spotlights the flavors of Sicily with dishes featuring the island’s seafood, pastas, ice creams, and desserts.


Solo: The Joy of Cooking for One by Signe Johansen (Sept. 1, $24.95 trade paper, ISBN 978-1-5290-6494-0) embraces the act of cooking solo in 80 recipes made, for once, not to share.

Chelsea Green

Sandor Katz’s Fermentation Journeys: Recipes, Techniques, and Traditions from Around the World by Sandor Ellix Katz (Oct. 5, $35, ISBN 978-1-64502-034-9). The James Beard Award–winning author of The Art of Fermentation revisits the stories, techniques, recipes, and travels that informed his bestselling work.


Flavors of the Sun: The Sahadi’s Guide to Understanding, Buying, and Using Middle Eastern Ingredients by Christine Sahadi Whelan, photos by Ktistin Teig (Sept. 7, $35, ISBN 978-1-4521-8245-2). Brooklyn spice shop Sahadi’s brings the flavors of the Middle East to life in more than 120 dishes.

Southern Grit: 100+ Down-Home Recipes for the Modern Cook by Kelsey Barnard Clark, photos by Antonis Achilleos (Aug. 10, $29.95, ISBN 978-1-7972-0557-1). The 2016 winner of Top Chef gives Southern cooking a modern makeover in over 100 recipes made to gather ’round.

Clarkson Potter

Beat Bobby Flay: Conquer the Kitchen with 100+ Battle-Tested Recipes: A Cookbook by Bobby Flay, with Stephanie Banyas and Sally Jackson (Sept. 21, $32.50, ISBN 978-0-593-23238-5). The Food Network star brings his competition to kitchens everywhere with this collection of more than 100 of his favorite recipes from the show.

Dey Street

Cook It, Spill It, Throw It: The Not-So-Real Housewives Parody Cookbook by Stuart O’Keeffe and Amy Phillips (Nov. 2, $24.99, ISBN 978-0-06-303999-5). The chef and comedian share recipes inspired by the reality show’s most delicious drama in this send-up of the Real Housewives franchise.

the Experiment

Veggies & Fish: Inspired New Recipes for Plant-Forward Pescatarian Cooking by Bart Van Olphen (Sept. 14, $24.95, ISBN 978-1-61519-834-4) focuses on plant and seafood–oriented meals, with more than 95 sustainable recipes from soups and salads to barbecue and curries.


Together: Memorable Meals Made Easy by Jamie Oliver (Nov. 2, $35, ISBN 978-1-250-82179-9). The author of 7 Ways celebrates food and family in this collection of 130 sharable dishes, supplemented with tips to help home cooks stay organized.


Vegan, at Times: 120+ Recipes for Every Day or Every So Often by Jessica Seinfeld (Oct. 12, $29.99, ISBN 978-1-9821-4957-4). “Noncommittal” vegan Seinfeld presents over 120 plant-based recipes made for eating whenever the mood for veggies strikes.

Gibbs Smith

Kevin Belton’s Cookin’ Louisiana: Flavors from the Parishes of the Pelican State by Kevin Belton, photos by Denny Culbert (Aug. 31, $28, ISBN 978-1-4236-5838-2). The star of PBS’s New Orleans Cooking with Kevin Belton showcases Louisiana cooking in 78 recipes from his show.

Grand Central

Two Meals a Day Cookbook by Mark Sisson (Jan. 4, $30, ISBN 978-1-5387-3691-3). The author of The Primal Blueprint offers a guide to reaping the benefits of intermittent fasting in 100 recipes intended to improve everything from focus to mood stability. 60,000-copy announced first printing.

Grub Street Cookery

Mediterranean Cookbook by Arabella Boxer (Sept. 30, $24.95, ISBN 978-1-911667-19-3) offers a comprehensive overview of the region’s food in recipes that stretch across continents and time.

Harper Horizon

Mooncakes and Milk Bread: Sweet and Savory Recipes Inspired by Chinese Bakeries by Kristina Cho (Oct. 12, $29.95, ISBN 978-0-7852-3899-7). Creator of the Eat Cho Food blog shares recipes for Chinese breads, steamed dumplings, milk teas, barbecue pork buns, and desserts.

Harper Wave

Lemon, Love and Olive Oil by Mina Stone (Sept. 14, $40, ISBN 978-0-06-297326-9). The author of Cooking for Artists collects 80 Mediterranean-inspired recipes that serve as a love letter to her Greek heritage.

Houghton Mifflin Harcourt

Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan (Oct. 19, $35, ISBN 978-0-358-22358-0). The James Beard Award–winning author shares 150 of her favorite baked creations, from berry biscuits to a double-decker caramel cake.


Treasures of the Mexican Table: Classic Recipes, Local Secrets by Pati Jinich (Oct. 26, $35, ISBN 978-0-358-08676-5). The star of the James Beard Award–winning PBS series Pati’s Mexican Table collects 150 recipes that she’s gathered from home cooks, chefs, and market vendors across Mexico.

Insight Editions

Fantastic Fungi: The Community Cookbook by Eugenia Bone (Oct. 19, $35, ISBN 978-1-64722-295-6). The versatile mushroom gets its due in this collection of 80 recipes for soups, sides, main dishes, and desserts from mycologist Bone.


Ashia’s Table: Family Recipes from India and Beyond by Ashia Ismail-Singer (Nov. 2, $35, ISBN 978-1-62371-884-8). Inspired by India’s rich culinary history, Ismail-Singer offers up modern interpretations of the traditional dishes she grew up eating.


A Greener Way to Cook: Joyful, Delicious Recipes for One-Pot Meals That Are Good for You and the Planet by Anna Jones (Nov. 2, $35, ISBN 978-0-593-32032-7) puts sustainability front and center in a variety of recipes that can be made with just one pot.


Tarkari: Innovative Vegetarian and Vegan Indian Dishes with Heart and Soul by Rohit Ghai (Oct. 19, $29.99, ISBN 978-0-85783-932-9). Michelin-starred chef Ghai serves up a vegetarian-friendly guide to cooking Indian fare at home.


Great British Baking Show Book: 2021 by Paul Hollywood, Prue Leith, and the Bakers (Sept. 28, $30, ISBN 978-0-7515-8417-2) features favorite recipes from the Netflix show’s judges and 2021 bakers.


Burnt Toast and Other Disasters: A Book of Heroic Hacks, Fabulous Fixes, and Secret Sauces by Cal Peternell (Sept. 21, $29.99, ISBN 978-0-06-298674-0). A former Chez Panisse chef offers guidance on how to make the best of even the worst mistakes or most boring meals with recipes, tips, and suggestions for troubleshooting.


The 30-Minute Mowgli: Instant Big Flavour! by Nisha Katona (Nov. 9, $29.95, ISBN 978-1-84899-400-3). The British chef dishes out Indian recipes inspired by her Mowgli Street Food restaurants, all of which can be cooked in half an hour.


The Row 34 Cookbook: Stories and Recipes from a Neighborhood Oyster Bar by Jeremy Sewall, with Erin Byers Murray (Oct. 5, $40, ISBN 978-0-8478-6983-1). Sewall shares 120 recipes from his Boston and Portsmouth oyster bar, including such briny classics as smoked salmon, chowder, and fried oysters.


Plant and Planet: Sustainable and Delicious Vegetarian Cooking for Real People by Goodful (Dec. 7, $29.99, ISBN 978-0-593-13551-8). The cooks and writers behind BuzzFeed’s Goodful deliver 75 vegan recipes, as well as tips for cooking more sustainably at home.

Simon & Schuster

Ready, Set, Cook: How to Make Good Food with What’s on Hand (No Fancy Skills, Fancy Equipment, or Fancy Budget Required) by Dawn Perry (Nov. 2, $30, ISBN 978-1-9821-4726-6). Real Simple’s former food director presents 125 quick recipes for the entire family and tips on how to utilize whatever’s in the pantry in a pinch.

St. Martin’s

The Best of Artisan Bread in Five Minutes a Day: Favorite Recipes from Breadin5 by Jeff Hertzberg and Zoë François (Oct. 12, $32.50, ISBN 978-1-250-27743-5). The authors of the Artisan Bread in Five Minutes a Day series collect 80 of their favorite five-minute recipes from their past five books.

Ten Speed

Food52 Big Little Recipes: Good Food with Minimal Ingredients and Maximal Flavor by Emma Laperruque (Oct. 19, $24.99, ISBN 978-0-399-58158-8). Food52’s food editor shares 60 recipes that require just a handful of ingredients in this cookbook inspired by the website’s popular column.

Pasta: The Spirit and Craft of Italy’s Greatest Food, with Recipes by Missy Robbins and Talia Baiocchi (Oct. 12, $40, ISBN 978-1-9848-5700-2). This manual for home cooks offers step-by-step instructions on 40 handmade pasta shapes and 100 Italian-inspired recipes, from the owner of New York’s City’s Michelin-starred Lilia.


Zen Vegan Food: Delicious Plant-Based Recipes from a Zen Buddhist Monk by Koyu Iinuma (Sept. 7, $16.99, ISBN 978-4-8053-1661-0). The Buddhist temple priest and dietician offers 73 plant-based recipes that are sustainable and ethically responsible.


Milk Street Vegetables: 250 Bold, Simple Recipes for Every Season by Christopher Kimball (Oct. 12, $40, ISBN 978-0-316-70598-1). The James Beard Award–winning author gives veggies center stage in this collection of 250 recipes geared toward vegetarians and those who occasionally eat meat.

Weldon Owen

Saveur: The New Classics Cookbook (Expanded Edition): 1,100+ Recipes, Expert Advice, Tips & Tales by the editors of Saveur (Oct. 5, $40, ISBN 978-1-68188-757-9) features more than 1,000 recipes from around the globe, picked by the editors of the storied culinary magazine.


Nachos for Dinner: The Joy of Not Giving a Chip by Dan Whalen (Dec. 21, $17.95 trade paper, ISBN 978-1-5235-1048-1) argues that nachos deserve to be more than just a snack, with recipes inspired by such fare as banh mi, shrimp and grits, and apple pie.

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This article has been updated with new bibliographic information for some titles.