Fall’s cookbooks serve up veggie-centered dishes, tips for affordable home cooking, and flavorful menus from across the globe.
For the Culture: Phenomenal Black Women and Femmes in Food: Interviews, Inspiration, and Recipes
Klancy Miller. Harvest, Sept. 19 ($40, ISBN 978-0-358-58127-7)
Miller, a pastry chef and founder of For the Culture magazine, compiles interviews with trailblazing Black chefs, mixologists, and historians, along with some of their favorite recipes.
Gennaro’s Cucina: Hearty Money-Saving Meals from an Italian Kitchen
Gennaro Contaldo. Interlink, Oct. 3 ($35, ISBN 978-1-62371-755-1)
Chef Contaldo takes cues from “cucina povera,” a style of food traditionally consumed by Italy’s poor, for meals that use affordable ingredients in unique ways.
A History of the World in 10 Dinners: 2,000 Years, 100 Recipes
Victoria Flexner and Jay Reifel. Rizzoli, Oct. 17 ($55, ISBN 978-0-8478-7345-6)
Food historian Flexner and chef Reifel mine the culinary past for exemplary meals to recreate, from Tudor feasts to dishes from the court of the Sun King and classics of the early American restaurant scene.
How to Taste Coffee: Develop Your Sensory Skills and Get the Most Out of Every Cup
Jessica Easto. Agate, Oct. 24 ($24.95, ISBN 978-1-57284-329-5)
In the follow-up to Craft Coffee, Easto takes a peek into the science behind the perfect cup, teaching java lovers how to pick out roasting notes and discuss flavor profiles.
Latinísimo: Home Recipes from the Twenty-One Countries of Latin America
Sandra A. Gutierrez. Knopf, Oct. 3 ($40, ISBN 978-0-525-65925-9)
From Argentina to Venezuela to Cuba, food writer Gutierrez celebrates Latin America’s rich culinary traditions and the everyday recipes favored by each nation’s home cooks.
Seed to Plate, Soil to Sky: Modern Plant-Based Recipes Using Native American Ingredients
Lois Ellen Frank. Hachette Go, Aug. 29 ($30, ISBN 978-0-306-82729-7)
The James Beard Award–winning author and chef explores the culinary possibilities and cultural significance of eight plants, including corn and cacao, that feature in Native American cuisine.
The Simple Art of Rice: Recipes from Around the World for the Heart of Your Table
J.J. Johnson and Danica Novgorodoff. Flatiron, Sept. 12 ($34.99, ISBN 978-1-250-80910-0)
Harlem restaurateur Johnson brings global flavors to the ever-versatile grain and offers tips for turning out perfect rice every time. 75,000-copy announced first printing.
Snoop Presents Goon with the Spoon
Snoop Dogg and Earl “E-40” Stevens. Chronicle, Sept. 21 ($24.95, ISBN 978-1-79721-3)
Following up on his debut cookbook, From Crook to Cook, the musician presents a collection of recipes with Bay Area rapper E-40. 300,000-copy announced first printing.
Southern Fried Sass: A Queen’s Guide to Cooking, Decorating, and Living Just a Little Extra
Ginger Minj. Atria, Nov. 7 ($35, ISBN 978-1-66800-547-7)
Behind-the-scenes tidbits from the author’s star turn on RuPaul’s Drag Race mix with recipes for Southern-inspired fare in this cookbook-cum-memoir.
The Upstairs Delicatessen: On Eating, Reading, Reading About Eating, and Eating While Reading
Dwight Garner. Farrar, Straus and Giroux, Oct. 24 ($27, ISBN 978-0-374-60342-7).
The New York Times book critic explores the intertwined joys of food and books.
Cooking & Food longlist
Maydan by Rose Previte (Nov. 7, $40, ISBN 978-1-4197-6313-7). The founder of the eponymous Michelin-starred restaurant in Washington, D.C., shares dishes influenced by the Lebanese flavors of her youth and culinary traditions of the Middle East.
The Modern Pioneer Cookbook by Mary Bryant Shrader (Aug. 15, $32, ISBN 978-0-7440-7742-1) spotlights seasonal ingredients and traditional techniques like canning to help home cooks get back to basics.
The Golden Age of Beer: A Year of Styles, Stories, and Trivia by Tom Acitelli (Nov. 14, $24.99, ISBN 978-1-954641-26-6) explains how to pick the perfect brew for each week of the year, and gives readers the lowdown on tasting notes and suggested food pairings.
Comfort and Joy: Irresistible Pleasures from a Vegetarian Kitchen by Ravinder Bhogal (Sept. 12, $35, ISBN 978-1-5266-5537-0). Plant-based lifestyles need not mean culinary sacrifice, contends Jikoni author Bhogal in this collection of inventive veggie-based dishes.
Gin, a Tasting Course: A Flavor-Focused Approach to the World of Gin by Anthony Gladman (Sept. 19, $24.99, ISBN 978-0-7440-8440-5) charts the spirit’s long history, from its European roots to today’s specialized distilleries, and includes cocktail recipes beyond the gin and tonic.
Oodles and Oodles of Vegan Noodles: Soba, Ramen, Udon & More—Easy Recipes for Every Day by Cheynese Khachame (Nov. 21, $19.95, ISBN 978-1-891011-26-9). The TikTok star draws on her passion for Asian cooking in plant-based noodle dishes with origins in China, Thailand, and Vietnam, plus some of her own signature creations.
A Very Vegan Christmas by Sam Dixon (Oct. 24, $19.99, ISBN 978-0-600-63803-2). Plant-based cooks can have a festive season without all the meat and cheese, promises Dixon in this assemblage of yuletide treats.
The Chocolate Chip Cookie Book by Katie Jacobs (Oct. 3, $29.99, ISBN 978-0-7852-9562-4). The classic cookie gets a makeover in 100 recipes that include paleo, vegan, and gluten-free varieties.
I Could Nosh: Classic Jew-ish Recipes Revamped for Every Day by Jake Cohen (Sept. 12, $35, ISBN 978-0-06-323970-8). The author of Jew-ish puts a modern spin on dishes from his childhood, offering recipes for latke tartines, kugel fries, and a chapter of revamped schmears.
Jacques Pépin Cooking My Way: Recipes and Techniques for Economical Cooking by Jacques Pépin (Sept. 26, $37.50, ISBN 978-0-358-58180-2). The legendary chef rounds up affordable gourmet recipes along with efficient, waste-reducing kitchen techniques for scrupulous home cooks.
Food Network Magazine The Big Book of Pizza, edited by Food Network magazine (Aug. 22, $25, ISBN 978-1-950785-97-1), collects 75 recipes that include New York–, Chicago-, Detroit-, and Neapolitan-style pies, cauliflower pizzas, and more.
House of Anansi
Asian Vegetables: Gardening, Cooking, Storytelling by Caroline Wang, Stéphanie Wang, and Patricia Ho-Yi Wang, trans. by J.C. Sutcliffe (Oct. 3, $45.99, ISBN 978-1-4870-1205-2), dispenses advice on growing, harvesting, and preparing 15 Asian veggies well-suited to northern climates.
High Times: The Official Cannabis Baking Cookbook (Oct. 31, $34.99, ISBN 979-8-88663-189-0) shares more than 60 recipes for THC-infused treats, as well as weed-free versions for those who prefer a sugar high.
Sweet Polish Kitchen: A Celebration of Home Baking and Nostalgic Treats by Ren Behan (Dec. 5, $35, ISBN 978-1-62371-717-9) serves up recipes for classic and modern Polish desserts, with a focus on such traditional ingredients as honey, cherries, ginger, and sweet whipped cheese.
The Cookie That Changed My Life: And More Than 100 Other Classic Cakes, Cookies, Muffins, and Pies That Will Change Yours by Nancy Silverton, with Carolynn Carreno (Nov. 14, $40, ISBN 978-0-593-32166-9). The former pastry chef at Wolfgang Puck’s Spago restaurant in Beverly Hills aims to perfect classic American baked goods. 60,000-copy announced first printing.
Lidia’s from Our Family Table to Yours: More Than 100 Recipes Made with Love for All Occasions by Lidia Matticchio Bastianich and Tanya Bastianich Manuali (Sept. 26, $35, ISBN 978-0-525-65742-2). The host of Lidia’s Italy weaves together family stories and recipes for a collection that serves as a tribute to her late mother. 75,000-copy announced first printing.
Little, Brown Spark
Eat Smarter Family Cookbook: 100 Delicious Recipes to Transform Your Health, Happiness, and Connection by Shawn Stevenson (Oct. 10, $35, ISBN 978-0-316-45646-3). In the follow-up to Eat Smarter, Stevenson offers recipes for nutrient-dense dishes and tips for establishing healthier family eating routines.
Best American Food Writing 2023, edited by Mark Bittman and Silvia Killingsworth (Oct. 17, $18.99 trade paper, ISBN 978-0-06-332252-3). How to Cook Everything author Bittman and journalist Killingworth serve up the year’s top food writing.
Restaurant Gordon Ramsay: A Story of Excellence by Gordon Ramsay (Sept. 12, $75, ISBN 978-1-4736-5231-6) takes readers behind the scenes of Ramsay’s London restaurant and its culinary culture.
The Power Five: Essential Foods for Optimum Health by Michael Crupain (Nov. 7, $30, ISBN 978-1-4262-2241-2). The doctor and nutritionist praises the illness-preventing benefits of five food groups—whole grains, seafood, nuts and seeds, beans, and fruits and vegetables—and includes recipes that spotlight them.
The Secret of Cooking: Recipes for an Easier Life in the Kitchen by Bee Wilson (Sept. 26, $40, ISBN 978-0-393-86763-3) offers shortcuts for cooks in a hurry and ways to indulge in kitchen therapy for those with extra time.
My Tel Aviv Table: Healthy and Delicious Family Recipes by Limor Chen (Nov. 14, $35, ISBN 978-1-84899-417-1) collects recipes from the author’s home city with a focus on wholesome ingredients, bold spices, and flavors sourced from the Mediterranean and Middle East.
Dive Bar: Over 80 Cocktails to Drink After Dark by Dan Jones (Oct. 17, $19.95, ISBN 978-1-80453-098-6) rounds up cocktails, karaoke playlists, and classic snacks inspired by the enduring allure of the low-key watering hole.
The Lula Cafe Cookbook: Collected Recipes and Stories by Jason Hammel (Oct. 11, $49.95, ISBN 978-1-83866-753-5). The executive chef of the eponymous Chicago eatery spotlights its seasonally focused dishes and shows home cooks how to recreate them.
Seafood Simple: A Cookbook by Eric Ripert (Oct. 3, $35, ISBN 978-0-593-44952-3) breaks down the essentials of preparing seafood, from shucking oysters to filleting fish, and provides 85 recipes for readers to try.
Bad Manners: Hungry as Hell: Meals to Live By, Flavor to Die For by Michelle Davis and Matt Holloway (Oct. 31, $26.99, ISBN 978-0-593-13512-9). The authors behind the bestselling Bad Manners cookbooks return with easy-to-make, plant-based dishes that aim to turn takeout into a thing of the past.
Yummy Toddler Food: Dinnertime SOS: 100 Sanity-Saving Meals Parents and Kids of All Ages Will Actually Want to Eat by Amy Palanjian (Aug. 22, $28, ISBN 978-0-593-57850-6) suggests 20-minute-or-less kid-friendly meals to tempt picky eaters.
Butter, Flour, Sugar, Joy: Simple Sweet Desserts for Everyone by Danielle Kartes (Nov. 8, $29.99, ISBN 978-1-72827-801-8). The Rustic Joyful Food blogger takes baking back to basics with one-bowl desserts ideal for sharing.
Let’s Eat: Recipes for Kids Who Cook by D.L. Acken and Aurelia Louvet (Oct. 17, $30, ISBN 978-1-77151-413-2) introduces budding chefs ages nine and older to basic kitchen tools, building-block culinary techniques, and recipes for after-school snacks and family dinners.
Sweet Greek: Authentic Recipes for Every Occasion by Kathy Tsaples (Oct. 24, $40, ISBN 978-1-77151-415-6) honors the author’s Hellenic roots with family recipes to suit Greek Orthodox feasts or everyday suppers, adapted for the North American kitchen.
Good Soup: 52 Colorful Recipes for Year-Round Comfort by Joris Bijdendijk and Samuel Levie (Sept. 19, $22, ISBN 979-8-9866406-6-2) aims to prove that soup can be served year-round with recipes for broths, bisques, chowders, and more.
A Beginner’s Guide to Japanese Fermentation: Healthy Home-Style Recipes Using Shio Koji, Amazake, Brown Rice Miso, Nukazuke Pickles & Much More! by Hiroko Shirasaki (Sept. 26, $19.99, ISBN 978-4-8053-1747-1) preaches the power of the probiotic-rich superfoods and explains how to use them in dishes such as kimchi or sushi with fermented ginger.
Univ. of California
Vintage Crime: A Short History of Wine Fraud by Rebecca Gibb (Oct. 10, $29.95, ISBN 978-0-520-38593-1) traces the history of wine fraud from ancient Rome to the present, spotlighting cheaters who passed off counterfeit bottles and sneaked in toxic sweeteners.
Pasta Every Day: Make It, Shape It, Sauce It, Eat It by Meryl Feinstein (Sept. 12, $35, ISBN 978-0-316-36056-2) plays up the perfect comfort food with tips for making pasta dough, ravioli fillings, and sauces at home.
Tacos A to Z: A Delicious Guide to Inauthentic Tacos by Ivy Manning (Sept. 12, $28.99, ISBN 978-1-5131-4142-8) puts an irreverent spin on the handheld delicacy in recipes for each letter of the alphabet, inspired by flavors from across the globe.
Madame Fromage’s Adventures in Cheese: How to Explore It, Pair It, and Love It, from the Creamiest Bries to the Funkiest Blues by Tenaya Darlington (Sept. 12, $30, ISBN 978-1-5235-0677-4) gives readers the lowdown on how cheese is made, 25 must-try varieties, and the best ways to serve the dairy product.
The summary of The Lula Cafe Cookbook has been updated for accuracy.