What's on for fall once you get past the predictably fun books by celebrity chefs; the guides for making cupcakes, whoopie pies, handheld pies, and other cute little baked goods; and the still-going-strong barrage of titles about eating less meat? Books about eating more meat, of course—provided that meat is grass-fed, organic, local, and singing "If You're Happy and You Know It" on its way to the slaughterhouse. Beneath all that? Take a look: here come the chefs.

The cooler weather will bring new takes on well-trod ground from two beloved cookbook authors. Lidia Bastianich brings it with Lidia's Italy in America, which contains 175 recipes that reflect the diversity of Italian America, and Jacques Pépin's Essential Pepin: More Than 700 All-Time Favorites from My Life in Food promises a mix of modern and nostalgic dishes.

There are a rash of new titles that visit the chef at home. James Beard Award–winner and Iron Chef champ John Besh follows up his 2009 My New Orleans with My Family Table: A Passionate Plea for Home Cooking. Heston Blumenthal, whose $250 Big Fat Duck Cookbook emptied wallets in 2008, explains how science can make your dinner taste better in Heston at Home. Stephanie Izard, the only woman to win Top Chef so far, and owner of Chicago's Girl & the Goat, gives us a peek into her thought and cooking process in Girl in the Kitchen. And Andrew Carmellini, former chef of New York's A Voce, now cooking at the city's Locanda Verde, and winner of a Beard Award for Urban Italian, doesn't quite take the home cookin' tack, but his American Flavor does have a homey angle, with its look at the ingredients and cuisines of our nation's food.

Some major restaurant books are on the way, including 40 Years of Chez Panisse: The Power of Gathering by Alice Waters "and friends," a scrapbook of sorts that pays homage to the influential California restaurant. The crave-worthy desserts at David Chang's Momofuku restaurants get their due in Momofuku Milk Bar by Christina Tosi. And finally, the long-awaited Eleven Madison Park: The Cookbook by Will Guidara and Daniel Humm, based on Danny Meyer's elegant New York restaurant, is slated for November.

Touching on many of this fall's themes—and simultaneously defying categorization—is The Art of Living According to Joe Beef: A Cookbook of Sorts by David McMillan, Frédéric Morin, and Meredith Erickson. While it is tied to a restaurant (Montreal bistro Joe Beef), it makes nods to regular folks, too, including, for instance, instructions for building a backyard smoker. But with recipes for Swedish sandwiches, recollections of favorite train trips, and a love letter to French burgundy, this is one cookbook that—happily, for us—eschews all the trends.

PW's Top 10 Cookbaooks

Lidia's Italy in America
Lidia Bastianich. Knopf, Oct.

Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
Jacques Pépin. Houghton Mifflin Harcourt, Oct.

My Family Table: A Passionate Plea for Home Cooking
John Besh. Andrews McMeel, Nov.

Heston at Home
Heston Blumenthal. Bloomsbury, Oct.

Girl in the Kitchen: How a Top Chef Cooks, Thinks, Shops, Eats & Drinks
Stephanie Izard. Chronicle, Oct.

American Flavor
Andrew Carmellini. Ecco, Oct.

40 Years of Chez Panisse:
The Power of Gathering
Alice Waters and Friends. Clarkson Potter, Aug.

Momofuku Milk Bar
Christina Tosi. Clarkson Potter, Oct.

Eleven Madison Park: The Cookbook
Will Guidara and Daniel Humm. Little, Brown, Nov.

The Art of Living According to Joe Beef: A Cookbook of Sorts
David McMillan, Frédéric Morin, and Meredith Erickson. Ten Speed, Oct.


Cooking Without Borders by Anita Lo and Charlotte Druckman (Oct., $35, ISBN 978-1-58479-892-7). Chef Lo says all cooking is fusion cooking. She offers more than 100 recipes showing home cooks how to prepare global, creative, and delicious food.

Andrews McMeel
My Family Table: A Passionate Plea for Home Cooking by John Besh (Nov., $35, ISBN 978-1-4494-0787-2). Renowned chef, James Beard Award–winner, and Iron Chef champion Besh invites readers into his home and shows them the importance of home-cooked meals and how to prepare fresh, healthy food.

Mourad: New Moroccan by Mourad Lahlou (Oct., $40, ISBN 978-1-57965-429-0). San Francisco chef Lahlou takes Moroccan classics, such as couscous and preserved lemons, and adapts them in new and unusual ways. The book includes more than 100 recipes, food and location photography, and narrative.

Heston at Home by Heston Blumenthal (Oct., $60, ISBN 978-1-60819-701-9). The lauded chef behind the U.K.'s the Fat Duck restaurant promises science can dramatically improve the way we eat. He addresses new techniques in infusing, brining, curing, marinating, and other areas, and includes 150 recipes, from fish and chips to salmon with licorice.

Whoopie Pies by Viola Goren (Oct., $18.95, ISBN 978-1-936140-52-7). The pastry chef covers all things whoopie, from the classic marshmallow version to more unusual takes that incorporate Nutella, Snickers, dulce de leche, calvados, smoked salmon, and sun-dried tomato.

Girl in the Kitchen: How a Top Chef Cooks, Thinks, Shops, Eats & Drinks by Stephanie Izard (Oct., $29.95, ISBN 978-0-8118-7447-2). The Top Chef season four winner and chef/owner of Girl & the Goat restaurant in Chicago assembles more than 100 recipes in this collection.
Masala Farm by Suvir Saran and Raquel Pelzel (Sept., $29.95, ISBN 978-0-8118-7233-1) is a memoir/cookbook about a city cook in the country, with recipes organized by season and influenced by the author's Indian heritage.
Ruhlman's Twenty: The Ideas and Techniques That Will Make You a Better Cook by Michael Ruhlman (Oct., $40, ISBN 978-0-8118-7643-8) presents essential practices the respected culinary journalist considers crucial to improving anyone's cooking, whether an intermediate cook, a committed hobbyist, or a professional.

Clarkson Potter
Bobby Flay's Bar Americain Cookbook: Celebrate America's Great Flavors by Bobby Flay with Stephanie Banyas and Sally Jackson (Sept., $35, ISBN 978-0-307-46138-4). Food Network celebrity and chef-restaurateur Flay celebrates America's regional flavors and dishes, such as red snapper with plantains, avocado, mango, and black beans.
Cook Like a Rock Star: 125 Recipes, Lessons, and Culinary Secrets by Anne Burrell with Suzanne Lenzer (Oct., $27.99, ISBN 978-0-307-88675-0). For home cooks of all levels and fans of Burrell's Food Network shows Secrets of a Restaurant Chef and The Worst Cooks in America, Burrell presents her debut cookbook, including 125 Italian recipes.
40 Years of Chez Panisse: The Power of Gathering by Alice Waters and friends (Aug., $55, ISBN 978-0-307-71826-6). Chez Panisse, the California restaurant, has become a touchstone for sustainable agriculture. The book includes menus, invitations, pictures of Waters, and interviews from public figures and cooks.
Momofuku Milk Bar by Christina Tosi (Oct., $35, ISBN 978-0-307-72049-8) offers a cache of recipes for the innovative, addictive cookies, pies, cakes, ice creams, and other desserts from the sweeter side of the wildly popular restaurant group.
Martha's Entertaining: A Year of Celebrations by Martha Stewart (Nov., $75, ISBN 978-0-307-39646-4). Billed as "Stewart's most personal book yet," this is a return to the domestic goddess's roots, with new recipes, photos, and party inspiration.
Home Cooking with Jean-Georges: My Favorite Simple Recipes by Jean-Georges Vongerichten with Genevieve Ko (Nov., $40, ISBN 978-0-307-71795-5) takes it down a notch to show off Vongerichten's favorite casual recipes, such as crab toasts with sriracha mayonnaise, and parmesan-crusted chicken.

Da Capo
Vegan Pie in the Sky: 75 Out-of-This-World Recipes for Pies, Tarts, Cobblers, and More by Isa Chandra Moskowitz and Terry Hope Romero (Oct., paper, $17, ISBN 978-0-7382-1274-6). The reigning queens of vegan (500,000 books sold) take on pies and tarts without using eggs, butter, or other nonvegan ingredients.

Illustrated Step-by-Step Baking by DK Publishing (Aug., $35, ISBN 978-0-7566-8679-6). What you see is what you get with this compendium of step-by-step photographs demonstrating every stage in every key technique of the baking process.

American Flavor by Andrew Carmellini and Gwen Hyman (Oct., hardcover, $34.99, ISBN 978-0-06-196329-2). The James Beard Award–winning author of Urban Italian and chef/owner of New York's Locanda Verde takes readers on a tour through the ingredients and cuisines of our nation's food.
The Food of Morocco by Paula Wolfert (Oct., $39.99, ISBN 978-0-06-195755-0). Where acclaimed cookbook author Wolfert goes, we'll follow—in this case to Morocco, for couscous to tagines and everything in between.
Molto Batali: Simple Family Meals from My Home to Yours by Mario Batali (Oct., $29.99, ISBN 978-0-06-209556-5). Molto meals meant for sharing with friends and family are on display in this latest book from the orange clog–wearing one-man empire.

Good Books
Fix-It and Enjoy-It! Potluck Heaven: 600 Stove-Top and Oven Dishes That Everyone Loves by Phyllis Pellman Good (Oct., paper, $15.95, ISBN 978-1-56148-732-5) brings more than 600 recipes for stove-top and oven cooking, gathered from home cooks, and well-suited to large group gatherings.
Houghton Mifflin
Essential Pépin: More Than 700 All-Time Favorites from My Life in Food by Jacques Pépin (Oct., $40, ISBN 978-0-547-23279-9). A living legend has revised and updated a vast trove of recipes, from linguine with clam sauce and vegetables to Mémé's apple tart, which his mother made every day in her Lyon restaurant.

Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make by Melissa Clark (Oct., $29.99, ISBN 978-1-4013-2398-1). The New York Times food columnist gets creative to make healthy, organic, and local dishes year-round.
Jamie Oliver's Meals in Minutes: A Revolutionary Approach to Cooking Good Food Fast by Jamie Oliver (Oct., $35, ISBN 978-1-4013-2442-1) teaches home cooks how to use their kitchens and their time more efficiently so they can get exciting, delicious meals for their families on the table quickly.
The Homesick Texan Cookbook by Lisa Fain (Sept., $29.99, ISBN 978-1-4013-2426-1). Texan moves to New York City, misses home, writes blog, now cookbook. Fain covers brisket, ribs, empanadas, chili, and much more.

Lidia's Italy in America by Lidia Bastianich (Oct., $35, ISBN 978-0-307-59567-6) is a companion volume to the popular chef's upcoming public television series, with more than 175 recipes representing all parts of Italian America today.

Kyle Books
The Extraordinary Cookbook: How to Make Meals Your Friends Will Never Forget by Stefan Gates (Sept., $29.95, ISBN 978-1-906868-40-6). This irreverent cookbook's chapters include snacks and starters for communal dipping, spectacular main courses to get messy with, and extra challenging interactive meals for the brave guest and ambitious cook.

Little, Brown
Eleven Madison Park: The Cookbook by Will Guidara and Daniel Humm (Nov., $50, ISBN 978-0-316-09851-9). The popular fine-dining establishment in New York City gets its own cookbook, with 125 aspirational recipes.

Lake Isle Press
Piatto Unico: When One Course Makes a Real Italian Meal by Toni Lydecker (Aug., paper, $19.95, ISBN 978-1-891105-48-7). One-dish meals that are well-balanced and hearty include main course salads, filling soups, and homemade pizzas and panini.

The Food52 Cookbook: 125 Winning Recipes from Exceptional Home Cooks by Amanda Hesser and Merrill Stubbs (Oct., $35, ISBN 978-0-06-188720-8). Here's the long-awaited community cookbook from Food52.com, which Saveur named "Best of the Web."
Simply Truffles: Recipes and Stories That Capture the Essence of the Black Diamond by Patricia Wells (Nov., $27.99, ISBN 978-0-06-191519-2). The Francophile chef reveals the secrets behind the legendary fungi in this cookbook, which also includes menus and wine pairings.
Sizzling Skillets and Other One-Pot Wonders by Emeril Lagasse (Sept., paper, $24.99, ISBN 978-0-06-174296-5) delivers the "bam" with more than 130 recipes that can be made in one pot or pan.

The Art of French Baking by Ginette Mathiot, trans. and edited by Clotilde Dusoulier (Nov., $45, ISBN 978-0-7148-6257-6). Chocolate and Zucchini blogger Dusoulier presents this compendium of 350 authentic French pastry and dessert recipes.

PM Press
Cook, Eat, Thrive: Vegan Recipes from Everyday to Exotic by Joy Tienzo (Sept., paper, $17.95, ISBN 978-1-60486-509-7). This wide-ranging cookbook features menus for various occasions; symbols for raw, low-fat, soy-free, and wheat-free recipes, and a section on making basics such as seitan and nondairy milks.

Little Old Lady Recipes by Meg Favreau (Nov., hardcover, $14.95, ISBN 978-1-59474-518-8). Celebrity chefs? Exotic ingredients? Immersion blenders? Who needs 'em? Not little old ladies, who share their recipes from pot luck dinners, church socials, and wedding banquets.

Reader's Digest
Taste of Home Baking, All New Edition: 725+ Recipes & Variations from Classics to Best Loved! by Taste of Home (Sept., $29.95, ISBN 978-0-89821-846-6). More than 725 recipes cover caramel pecan cheesecake, dark chocolate butterscotch brownies, walnut-caramel sticky buns, and raspberry cream muffins.

The Great American Cookbook: 500 Recipes: Favorite Foods from Every State by Clementine Paddleford (Oct., $45, ISBN 978-0-8478-3690-1). In the 1930s, food journalist Paddleford set out to chronicle regional American food; this is the culmination of her efforts, now revised for today's home cook.

Tyler's Ultimate Kitchen Handbook by Tyler Florence (Oct., $35, ISBN 978-1-60529-337-0). Cookbook author, California restaurateur, and Food Network personality Florence shares tips and recipes for making classic and modern American dishes.

Running Press
What the F*@# Should I Make for Dinner?: The Answers to Life's Everyday Question (in 50 F*@#ing Recipes) by Zach Golden (Aug., $15, ISBN 978-0-7624-4177-8). Former ad copywriter Golden accepts no excuses for indecision, incorporating a no-holds-barred approach to getting anyone cooking.

Sellers publishing
Ying's Best One-Dish Meals: Quick & Healthy Recipes for the Entire Family by Ying Chang Compestine (Oct., $18.95, ISBN 978-1-4162-0643-9). The former food editor for Martha Stewart's Body and Soul magazine presents a collection of quick and healthful one-dish meals.

Simon & Schuster
Paula Deen's Southern Cooking Bible: The New Classic Guide to Delicious Dishes with More Than 300 Recipes by Paula Deen with Melissa Clark (Oct., $26.99, ISBN 978-1-4165-6407-2). Food Network doyenne Deen gives instructions on making 325 dishes that are fundamental to Southern eating.

St. Martin's Griffin
Hungry Girl Supermarket Survival: Aisle by Aisle, HG-Style! by Lisa Lillien (Oct., paper, $12.99, ISBN 978-0-312-67673-5). A bestselling series continues.

Square One
The Ultimate Allergy-Free Snack Cookbook: Delicious No-Sugar-Added Recipes for the Allergic Child by Judi Zucker and Shari Zucker (Jan., paper, $14.95, ISBN 978-0-7570-0346-2). The authors, known as the "Double Energy Twins," share recipes for nutritious treats that do not include dairy, eggs, wheat (gluten), soy, peanuts, or tree nuts.

Sterling Epicure
The Beekman 1802 Heirloom Cookbook: Heirloom Fruits and Vegetables, and More Than 100 Heritage Recipes to Inspire Every Generation by Brent Ridge and Josh Kilmer-Purcell, with Sandy Gluck (Oct., $25, ISBN 978-1-4027-8709-6). Kilmer-Purcell and Ridge's reality show, The Fabulous Beekman Boys, follows their farming adventures at a historic home in Sharon Springs, N.Y.; here is their cookbook.

Taunton Press
Junior's Dessert Cookbook: 65 Recipes for Cheesecakes, Pies, Cookies, Cakes, and More by Alan Rosen and Beth Allen (Oct., $24.95, ISBN 978-1-60085-392-0). Junior's Restaurants, the chain with four locations on the East Coast, is known for its cheesecakes, but it has perfected other confections, too.

Ten Speed Press
The Art of Living According to Joe Beef: A Cookbook of Sorts by David McMillan, Frédéric Morin, and Meredith Erickson (Oct., $40, ISBN 978-1-60774-014-8). This debut cookbook from one of the most hyped restaurants in Canada features inventive French cuisine, spirited anecdotes, and lush photos.
Basic to Brilliant, Y'all: 150 Refined Southern Recipes and Ways to Dress Them Up for Company by Virginia Willis (Sept., $35, ISBN 978-1-6077-4009-4). A follow-up to Bon Appetit, Y'all, this book offers basic recipes followed by suggested chef's modifications.
Odd Bits: How to Cook the Rest of the Animal by Jennifer McLagan (Sept., $35, ISBN 978-1-58008-334-8). The author (Fat) addresses underappreciated but flavorful and versatile alternative cuts of meat.

Tuttle Publishing
My Indian Kitchen: Preparing Delicious Indian Meals Without Fear by Hari Nayak (Aug., $27.95, ISBN 978-0-8048-4089-7) shares the author's family's style of southern Indian cooking as well as favorite dishes from other parts of the huge Indian subcontinent.
Univ. of North Carolina Press
The New Southern-Latino Table: Recipes That Bring Together the Bold and Beloved Flavors of Latin America and the American South by Sandra A. Gutierrez (Sept., $30, ISBN 978-0-8078-3494-7) blends ingredients, traditions, and techniques, marrying cuisines of more than 20 Latin American countries with the foods of the American South.

Comfort Food Fix by Ellie Krieger (Oct., $29.99, ISBN 978-0-470-60309-3). Comfort food can be healthy, as Krieger shows in this collection, which includes meatloaf, lasagna, and more.