The family tree proves fruitful in this season’s cookbooks, many of which double as fascinating cultural tours through countries near and far.
Bliss on Toast: 75 Simple Recipes
Prue Leith. Bloomsbury, Nov. 1 ($26, ISBN 978-1-63973-071-1)
The Great British Baking Show judge salutes the humble dish with recipes that aim to prove toast—whether topped with olive tapenade or ice cream—can be a treat any time of the day.
Ghetto Gastro Presents Black Power Kitchen
Jon Gray et al. Artisan, Oct. 11 ($40, ISBN 978-1-64829-016-9)
A global history of Black food and culture is served alongside plant-based recipes that capture resilience and diversity in this assemblage from culinary collective Ghetto Gastro.
Ina Garten. Clarkson Potter, Oct. 25 ($35, ISBN 978-1-984822-78-9)
The Barefoot Contessa’s favorite weeknight standbys are doled out in this book of recipes that promise to deliver flavor with ease.
Jacques Pépin Art of the Chicken: A Master Chef’s Paintings, Stories, and Recipes of the Humble Bird
Jacques Pépin. Harvest, Sept. 27 ($30, ISBN 978-0-358-65451-3)
Plucked from the mind of French chef Pepin is a feast of recipes, illustrations, and stories that fete chickens and eggs.
Michael W. Twitty. Amistad, Aug. 9 ($28.99, ISBN 978-0-06-289175-4)
James Beard Award–winning author Twitty melds culinary chutzpah and soul in recipes that showcase the overlapping flavors of the African and Jewish diasporas. 75,000-copy announced first printing.
Mission Vegan: Wildly Delicious Food for Everyone
Danny Bowien, with J.J. Goode. Ecco, Aug. 23 ($39.99, ISBN 978-0-06-301298-1)
“Bowien, cofounder of New York and San Francisco’s Mission Chinese restaurants, combines Korean influences and his own flair for the dramatic in this innovative collection of vegan delights,” said PW’s starred review.
Tanya Holland’s California Soul: Recipes from a Culinary Journey West
Tanya Holland. Ten Speed, Oct. 25 ($35, ISBN 978-1-984860-72-9)
Holland, host of TV’s Tanya’s Kitchen Table, puts a modern spin on California soul food while tracing the culinary movement’s history and influence.
Via Carota: A Celebration of Seasonal Cooking from the Beloved Greenwich Village Restaurant
Jody Williams and Rita Sodi, with Anna Kovel. Knopf, Oct. 11 ($40, ISBN 978-0-525-65857-3)
The James Beard Award–winning duo behind Via Carota share the Italian dishes that have made their eatery a New York City culinary destination. 50,000-copy announced first printing.
What’s for Dessert: Simple Recipes for Dessert People
Claire Saffitz. Clarkson Potter, Nov. 8 ($35, ISBN 978-1-984826-98-5)
The Bon Appetit alumna democratizes dessert with more than 100 recipes designed for bakers of all levels.
Win Son Presents a Taiwanese American Cookbook
Josh Ku and Trigg Brown, with Cathy Erway. Abrams, Oct. 25 ($40, ISBN 978-1-4197-4708-3)
Chefs Ku and Brown fire up the vibrant flavors of Taiwanese American cuisine in this collection of recipes inspired by their Brooklyn restaurant and bakery.
Cooking & Food
Cure: New Orleans Drinks and How to Mix ’em from the Award-Winning Bar by Neal Bodenheimer and Emily Timberlake (Oct. 25, $29.99, ISBN 978-1-4197-5852-2). The spirit of New Orleans—home to Bodenheimer’s eponymous James Beard Award–winning bar—comes to life in these cocktail recipes, shaken and stirred with stories from the city’s locals.
Sweet Land of Liberty: A History of America in 11 Pies by Rossi Anastopoulo (Oct. 25, $27, ISBN 978-1-4197-5487-6) uses America’s culinary mascot, the pie, to chronicle the nation’s rich and troubled history, and offers
recipes to help wash it all down.
The Way Home: A Cookbook Celebration of Sea Islands Food and Family by Kardea Brown (Oct. 25, $34.99, ISBN 978-0-06-308560-2). The star of the Food Network’s Delicious Miss Brown pays homage to her Gullah/Geechee roots with modern takes on recipes passed down through the generations of her family. 30,000-copy announced first printing.
Cooking with Mushrooms: An Inspired Way to Cook with the World’s Most Versatile Ingredient
by Andrea Gentl (Oct. 11, $24.95, ISBN 978-1-64829-150-0) highlights the health benefits and
versatility of the friendly fungus in a range of unexpected dishes, from maple mushroom ice cream to king trumpet schnitzels.
The Miracle of Salt: Recipes and Techniques to Ferment Food, Preserve Ingredients, and Transform Your Cooking by Naomi Duguid (Oct. 11, $45, ISBN 978-1-57965-944-8). James Beard Award–winning author Duguid cooks up a love letter to the foundational pantry staple, tracing its influence across cultures and history with stories, recipes, tips, and techniques.
Persiana Everyday by Sabrina Ghayour (Oct. 4, $34.99, ISBN 978-1-78325-514-6) highlights the diverse cuisines from Ghayour’s homeland in recipes that promise to please a crowd, including the busy home cooks who make them.
The Pain d’Avignon Baking Book: A War, an Unlikely Bakery, and a Master Class in Bread by Uliks Fehmiu, with Kathleen Hackett (Oct. 4, $40, ISBN 978-0-525-53611-6). Fehmiu shares the origin story of his 30-year-old Cape Cod bakery, along with 60 recipes for artisanal breads, and advice on how best to bake them at home.
Nistisima: The Secret to Delicious Vegan Cooking from the Mediter-ranean and Beyond by Georgina Hayden (Aug. 2, $35, ISBN 978-1-5266-3068-1). Chef and food journalist Hayden draws on her family’s past in an assortment of
stories and plant-based
recipes that stretch from Greece to the Middle East. 25,000-copy announced first printing.
Rambutan: Recipes from Sri Lanka by Cynthia Shanmugalingam (Oct. 11, $35, ISBN 978-1-5266-4657-6) celebrates the author’s Sri Lankan heritage with dishes inspired by the home-cooked meals of her immigrant parents. 25,000-copy announced first printing.
Parsi: From Persia to Bombay: Recipes & Tales from the Ancient Culture by Farokh Talati (Dec. 6, $35, ISBN 978-1-4729-8869-0). The flavors and spices of Persia and India mingle in these recipes from London chef Talati, which come with tips on everything from cracking a coconut at home to pickling vegetables. 30,000-copy announced first printing.
The Weekend Cook: Good Food for Real Life by Angela Hartnett (Sept. 6, $35, ISBN 978-1-4729-7501-0). “British chef and restaurateur Hartnett serves up a helping of charm in this tempting collection of ‘go-to recipes that have served me well when cooking for fun at home,’ ” according to PW’s review. 35,000-copy announced first printing.
Homage: Recipes and Stories from an Amish Soul Food Kitchen by Chris Scott, with Sarah Zorn (Sept. 20, $35, ISBN 978-1-79720-774-2). The little known history of the intersection of Southern, German, and Dutch cuisines is explored in an assemblage of recipes that pay tribute to the Top Chef finalist’s African and Amish heritage.
Rice Is Life: Recipes and Stories Celebrating the World’s Most Essential Grain by Caryl Levine and Ken Lee, with Kristin Donnelly (Oct. 11, $29.95, ISBN 978-1-79721-490-0). The pantry mainstay gets the spotlight in this combination of cultural history and recipes from around the globe.
All About Cookies by Christina Tosi (Nov. 1, $35, ISBN 978-0-593-23197-5). The James Beard Award–winning chef and owner of Milk Bar gets back to the basics with this roundup of favorite sweets from her New York City bakery and new confections inspired by it, supplemented with tricks for playing up flavors and textures.
Ottolenghi Test Kitchen: Extra Good Things by Noor Murad and Yotam Ottolenghi (Oct. 18, $32, ISBN 978-0-593-23438-9). The Ottolenghi team returns with maximalist recipes that prove the little things—be it a dash of sauce, sprinkle of chiles, or pinch of herbs—make all the difference.
Eat, Drink and Be Murray: A Feast of Family Fun and Favorites by Andy Murray (Nov. 8, $29.99, ISBN 978-0-06-314100-1). Bill Murray’s younger brother, chef and owner of Florida’s Caddyshack restaurant, tees up stories, photos, and recipes inspired by his food-obsessed family.
One: Simple One-Pan Wonders by Jamie Oliver (Jan. 10, $35, ISBN 978-1-250-87100-8) aims to simplify the task of cooking with 120 recipes that require just one pot, a few ingredients, and
minimal time in the kitchen.
The Pasta Queen: A Just Gorgeous Cookbook: 100+ Recipes and Stories by Nadia Caterina Munno (Nov. 8, $29.99, ISBN 978-1-982195-15-1). Better known as the Pasta Queen on TikTok, Munno brings her techniques and
recipes to the page in a debut collection of Italian dishes.
The Art of the Board: Fun & Fancy Snack Boards, Recipes & Ideas for Entertaining All Year by Olivia Carney (Oct. 4, $27.99, ISBN 978-1-4236-6136-8). The snack board becomes a stage in this book of culinary arrangements, accompanied by ideas to get the party going.
Oren: An Eastern Mediterranean Food Story from Tel Aviv by Oded Oren (Aug. 30, $40, ISBN 978-1-78488-443-7) brings the flavors of the author’s native Tel Aviv to the home kitchen in an assortment of recipes that highlight the region’s most popular ingredients.
Pasta Grannies: Comfort Cooking by Vicky Bennison (Oct. 25, $32.50, ISBN 978-1-78488-524-3). Grandma knows best, according to this collection of 60 recipes straight from real-life Italian nonnas.
Chicano Bakes: Recipes for Mexican Pan Dulce, Tamales, and My Favorite Desserts by Esteban Castillo (Nov. 1, $35, ISBN 978-0-06-314051-6). The author of Chicano Eats returns to highlight the sweeter delights of his Mexican American roots with recipes for desserts, cakes, pan dulce, and cocktails, too.
Simply Japanese: 100 Authentic Recipes for Easy Home Cooking by Maori Murota (Sept. 6, $48.75, ISBN 978-0-06-325974-4). In this guide to cooking Japanese fare at home, Murota serves up modern interpretations of the traditional meals she grew up eating, with tips on fermentation and how to veganize dishes.
The Big Texas Cookbook by the editors of Texas Monthly (Nov. 8, $35, ISBN 978-0-06-306856-8). Arguing that Texans are about more than just barbecue, tacos, and big hair, this celebrates the culinary
wonders of the Lone Star State with recipes and essays selected by the editors of the storied magazine. 100,000-copy announced first printing.
The Siete Table: Nourishing Mexican-American Recipes from Our Kitchen by Gillian Harper (Oct. 18, $35, ISBN 978-0-06-321916-8). The family behind the Siete Family Foods brand puts a grain-free spin on traditional Mexican American recipes with riffs on such classic dishes as pirata tacos, churros, and tostadas. 50,000-copy announced first printing.
The Cookie Bible by Rose Levy Beranbaum (Oct. 18, $35, ISBN 978-0-358-35399-7). “James Beard Award winner Beranbaum revisits her old favorites and shares recipes for new ones in this thoroughly scrumptious collection,” said PW’s review.
Forever Beirut: Recipes and Stories from the Heart of Lebanon by Barbara Abdeni Massaad (Aug. 2, $35, ISBN 978-1-62371-853-4). “Amid memories of struggle and sacrifice, Massaad celebrates her homeland with family recipes that have ‘survive[d] across generations,’” according to PW’s review. 65,000-copy announced first printing.
Salamati: Hamed’s Persian Kitchen: Recipes and Stories from Iran to the Other Side of the World by Hamed Allahyari, with Dani Valent (Sept. 6, $35, ISBN 978-1-62371-802-2), weaves together personal and culinary history in 70 recipes that draw inspiration from the cuisines of chef Allahyari’s native Tehran. 50,000-copy announced first printing.
Cook as You Are: Recipes for Real Life, Hungry Cooks, and Messy Kitchens: A Cookbook by Ruby Tandoh (Nov. 8, $35, ISBN 978-0-593-32154-6). The Great British Baking Show star returns with recipes inspired by cuisines from around the world and designed with ease in mind. 35,000-copy announced first printing.
Smitten Kitchen Keepers: New Classics for Your Forever Files: A Cookbook by Deb Perelman (Nov. 1, $35, ISBN 978-0-593-31878-2). In this follow-up to Smitten Kitchen Every Day, Perelman collects 100 recipes that seek to make toiling in the kitchen a thing of the past, with hacks for meal prep and shopping. 200,000-copy announced first printing.
Best American Food Writing 2022 by Sohla El-Waylly, edited by Sylvia Killingsworth (Nov. 1, $17.99 trade paper, ISBN 978-0-06-325441-1). Chef and YouTube personality El-Waylly presents much food for thought in this selection of the year’s best culinary writing.
Cooking from the Spirit: Easy, Delicious, and Joyful Plant-Based Inspirations by Tabitha Brown (Oct. 4, $30, ISBN 978-0-06-308032-4). The author of Feeding the Soul preaches the power of plants with a collection of flexible vegan recipes inspired by her path to healthier eating.
Home Is Where the Eggs Are by Molly Yeh (Sept. 27, $32.50, ISBN 978-0-06-305241-3). Host of Food Network’s Girl Meets Farm, Yeh offers recipes that aim to make every day delicious without all the fuss or piles of dirty dishes.
Bread Head: Baking for the Road Less Traveled by Greg Wade, with Rachel Holtzman (Sept. 27, $45, ISBN 978-0-393-86674-2). The James Beard Award–winning baker and proud Deadhead teaches readers how to make music in the kitchen with recipes for loaves, cakes, and pastries, and tips on everything from perfecting a crispy crust to sculpting dough.
I Am from Here: Stories and Recipes from a Southern Chef by Vishwesh Bhatt (Aug. 16, $37.50, ISBN 978-1-324-00606-0). Drawing on his Indian roots, Bhatt, a chef at Oxford, Miss.’s Snackbar, marries the spices of his upbringing with flavors of the South in 130 recipes that reflect America’s diverse culinary landscape.
Delectable: Sweet & Savory Baking by Claudia Fleming, with Catherine Young (Oct. 25, $40, ISBN 978-0-593-23054-1). Twenty years after publishing The Last Course, the pastry chef returns with 140 recipes straight from her home oven, along with essays that share years of knowledge from her decades-long career in the restaurant biz.
Gateau: The Surprising Simplicity of French Cakes by Aleksandra Crapanzano (Sept. 27, $30, ISBN 978-1-982169-73-2). The James Beard Award–winning writer demystifies the art of French baking with a collection of recipes for deceptively simple Parisian cakes that, with just a handful of ingredients, can be whipped up and served on a whim.
Masala: Recipes from India, the Land of Spices by Anita Jaisinghani (Aug. 30, $35, ISBN 978-1-984860-70-5). “Jaisinghani, chef and owner of Houston’s Pondicheri
restaurant, brings an education in microbiology and a passion for the ancient holistic lifestyle known as Ayurveda to bear in this vast and flavorful collection,” according to PW’s review.
Mezcla: Recipes to Excite by Ixta Belfrage (Sept. 13, $35, ISBN 978-1-984860-82-8). The Ottolenghi Test Kitchen alumna debuts with an assemblage of recipes that call on the flavors and traditions of three countries close to her heart—Brazil, Italy, and Mexico—to turn every meal into a fiesta.
Cocktails in Color: A Spirited Guide Through the Art and Joy of Drinkmaking by Sammi Katz and Olivia McGiff (Nov. 1, $19.99, ISBN 978-1-4549-4444-7) The veteran New York City bartenders spill their drinks knowledge—from tasting notes to techniques—in this guide to crafting cocktails at home. 40,000-copy announced first printing.
Milk Street: Cook What You Have: Make a Meal Out of Almost Anything (a Cookbook) by Christopher Kimball (Oct. 25, $35, ISBN 978-0-316-38756-9). The James Beard Award–winning team is back with 225 recipes that are all about making the most of one’s pantry, and often take less than an hour to put together.