Top 10
The Anthony Bourdain Reader: New, Classic, and Rediscovered Writing
Anthony Bourdain. Ecco, Oct. 28 ($40, ISBN 978-0-06-286395-9)
This career-spanning collection showcases the late chef and TV host’s broad range of interests, from the proper use of brioche buns to U.S. foreign policy. 150,000-copy announced first printing.
Baking and the Meaning of Life: How to Spread Joy in 100 Recipes
Helen Goh. Abrams, Oct. 21 ($40, ISBN 978-1-4197-8762-1)
Goh, who coauthored Yotam Ottolenghi’s Sweet and Comfort, makes her solo debut with this compendium of her favorite bakes, including chocolate tahini cake with sesame brittle.
Dinner Party Animal: Recipes to Make Every Day a Celebration
Jake Cohen. Harvest, Sept. 30 ($35, ISBN 978-0-06-323972-2)
The host of A&E’s Jake Makes It Easy and author of I Could Nosh serves up 100 recipes and 16 menus for occasions ranging
from weeknight dinner to Passover and Thanksgiving.
Good Things: Recipes and Rituals to Share with People You Love
Samin Nosrat. Random House, Sept. 16 ($45, ISBN 978-1-9848-5778-1)
In her first cookbook since Salt, Fat, Acid, Heat, Nosrat shares the recipes she most loves to make for friends, and advises readers on such essentials as when to use a pressure cooker.
House of Smoke: A Southerner Goes Searching for Home
John T. Edge. Crown, Sept. 16 ($30, ISBN 978-0-593-24102-8)
Edge, who traced the culinary history of the South in The Potlikker Papers, shares his personal story of both celebrating and seeking to escape the region’s traditions.
On Meat: Modern Recipes for the Home Kitchen
Jeremy Fox, with Rachael Sheridan. Phaidon, Sept. 24 ($49.95, ISBN 978-1-83729-086-4)
The Michelin-starred chef and bestselling author of On Vegetables instructs home chefs in his zero-waste and sustainable approach to cooking meat.
Russ & Daughters: 100 Years of Appetizing
Niki Russ Federman, Josh Russ Tupper, and Joshua David Stein. Flatiron, Sept. 9 ($39.99,
ISBN 978-1-250-88667-5)
Guides to smoked salmon, sable, and herring, plus recipes for matzo ball soup, babkas, and other Jewish delicacies, feature
in this cookbook from the proprietors of the legendary Lower East Side establishment.
A School Lunch Revolution: A Cookbook
Alice Waters. Penguin Press, Oct. 14 ($35, ISBN 978-0-525-56156-9)
Farm-to-table pioneer Waters offers recipes designed to teach children the value of eating whole foods.
Six Seasons of Pasta: A New Way with Everyone’s Favorite Food
Joshua McFadden. Artisan, Sept. 30 ($40, ISBN 978-1-64829-192-0)
McFadden follows up Six Seasons with a collection of 125 pasta recipes organized by season, from the spring flavors of artichokes with tomatoes and mint to winter comfort food like baked ziti with broccoli rabe.
Squeeze Me: Lemon Recipes and Art
Ruthie Rogers and Ed Ruscha. Rizzoli, Sept. 30 ($45, ISBN 978-0-8478-7593-1)
The River Café chef and the L.A. artist collaborate on an illustrated tribute to the beauty and versatility of lemons.
Longlist
Abrams
Family Thai: Bringing the Flavors of Thailand Home by Arnold Myint and Kat Thompson (Oct. 7, $40, ISBN 978-1-4197-7638-0). The chef and owner of International Market in Nashville, Tenn., breaks down the essentials of Thai cuisine and details how to make the restaurant’s most popular dishes at home.
Abrams Press
The Bottomless Cup: A Memoir of Secrets, Restaurants, and Forgiveness by Kevin Boehm (Nov. 4, $28, ISBN 978-1-4197-7524-6) delves into the Boka Group restaurateur’s tumultuous early life and 30-year career in fine dining.
Adams Media
The Unofficial Tiktok Cookbook, Vol. 2: 75 (More!) Internet-Breaking Recipes for Meals, Snacks, Drinks, Treats, and More! by Palestrina McCaffrey (Oct. 14, $20, ISBN 978-1-5072-2432-8) brings together more of the social media platform’s most popular recipes, including baked feta pasta and Dubai chocolate bars. 100,000-copy announced first printing.
Amistad
Make Do with What You Have: 100 Delicious New Recipes from Favorite Old-School Meals by Kardea Brown (Nov. 11, $32, ISBN 978-0-06-342557-6) features budget-friendly dishes inspired by the author’s Gullah heritage, including Geechee egg rice and ambrosia salad. 75,000-copy announced first printing.
Appetite by Random House
Bread Etc.: Recipes + Techniques for Baking with Sourdough, Yeasted Dough, Pizza Dough + More by Matthew James Duffy (Sept. 16, $40, ISBN 978-0-525-61206-3) explains the process of mixing, shaping, and baking dough and provides recipes for beginners, as well as experts.
Artisan
The Art of Gluten-Free Bread: Groundbreaking Recipes and Innovative Techniques for Artisanal Breads and Pastries by Aran Goyoaga (Sept. 23, $40, ISBN 978-1-64829-202-6). The three-time James Beard Award finalist offers 100 gluten-free recipes for baguettes, boules, croissants, naan, and more.
Avery
The Korean Vegan: Homemade: Recipes and Stories from My Kitchen by Joanne Lee Molinaro (Oct. 14, $40, ISBN 978-0-593-54129-6). In the follow-up to the James Beard Award–winning Korean Vegan Cookbook, Molinaro shares the recipes she makes most often at home.
Bloomsbury
French Classics: Easy and Elevated Dishes to Cook at Home by Matthew Ryle (Oct. 21, $38, ISBN 978-1-63973-684-3) aims to make such time-tested French dishes as croque madame and beef bourguignon accessible to home chefs. 150,000-copy announced first printing.
Chronicle
Instant Ramen Kitchen: 40+ Delicious Recipes That Go Beyond the Packet by Peter J. Kim (Sept. 9, $27.95, ISBN 978-1-7972-2558-6) showcases the versatility and flavor-enhancing qualities of instant ramen and provides tips on adding ingredients to create a satisfying bowl. 50,000-copy announced first printing.
DK
Italianish: Modern Twists on Classic Italian Flavors by Danny Freeman (Aug. 26, $35, ISBN 978-0-593-96762-1) features more than 100 fresh takes on traditional Italian cuisine, including lasagna soup, a caprese steak sandwich, and no-bake chocolate
cannoli cheesecake.
The Experiment
PlantAsia: Asia’s Vegetable Wisdom in Recipes, Stories and Techniques by Pamelia Chia (Oct. 28, $32.50, ISBN 979-8-89303-087-7) contains vegetarian recipes from 15 different countries, including watercress noodles with split pea fritters, and beer-battered eggplant soba, as well as interviews with chefs, food writers, and cookbook authors.
Figure 1
My New Indian Kitchen by Vikram Vij, with Jennifer Muttoo (Sept. 16, $35, ISBN 978-1-77327-261-0). The chef of Canada’s Vij restaurant shares innovative recipes designed to be made at home, such as gnocchi with garam masala tomato sauce and paneer, and spicy cod pakoras.
Gallery
Table 4 at the River Cafe: Conversations About Food and Life by Ruthie Rogers (Oct. 28, $36, ISBN 978-1-6680-5589-2) draws from the River Café chef’s podcast, Ruthie’s Table 4, to present essays and recipes from celebrities including David Beckham, Mel Brooks, and Martha Stewart.
Globe Pequot
The Gilded Age Christmas Cookbook: Cookies and Treats from America’s Golden Era by Becky Libourel Diamond (Sept. 2, $34.95, ISBN 978-1-4930-8842-3) adapts holiday recipes from the late 19th century
for modern kitchens, and includes sidebars on the era’s yuletide traditions.
Grand Central
I’m Not Trying to Be Difficult: Stories from the Restaurant Trenches by Drew Nieporent (Sept. 23, $30, ISBN 978-1-5387-6557-9). The restaurateur traces his path from working at McDonald’s in high school to opening Nobu, Corton, Tribeca Grill, and other acclaimed establishments.
Griffin
Athens: Food, Stories, Love: A Cookbook by Diane Kochilas (Oct. 28, $40, ISBN 978-1-250-88002-4) spotlights the cuisine of the Greek capital, with recipes for such staples as souvlaki, as well as more elaborate dishes, like Noua, a type of pot roast.
HarperOne
Rooted in Fire: A Celebration of Native American and Mexican Cooking by Pyet DeSpain (Nov. 18, $34.99, ISBN 978-0-06-330407-9). Next Level Chef winner DeSpain shares recipes inspired by her Mexican and Native American heritage and teaches readers how to incorporate such ingredients as venison, dandelion greens, and sunchokes. 50,000-copy announced first printing.
Harvest
Dorie’s Anytime Cakes: Simple, Simpler, Simplest by Dorie Greenspan (Oct. 21, $35, ISBN 978-0-06-334696-3) presents more than 100 recipes for crumb cakes, muffins, Bundt cakes, and other sweet treats that can be whipped up for any occasion.
Insight Editions
The White Lotus Cookbook: Signature Recipes from Our Resorts’ Most Popular Destinations by Jarrett Melendez (Sept. 2, $27.99, ISBN 979-8-88663-881-3) features regional cuisine from the locations of the HBO show’s three seasons: Hawaii, Italy, and Thailand.
Interlink
Fusão: Untraditional Recipes Inspired by Brasil by Ixta Belfrage (Sept. 2, $35, ISBN 978-1-62371-588-5) celebrates Brazilian cuisine’s fusion of Indigenous, Portuguese, and West African influences.
Knopf
All Consuming: Why We Eat the Way We Eat Now by Ruby Tandoh (Sept. 9, $29, ISBN 979-8-217-20786-2) is a cultural history of how culinary tastes have evolved with the rise of celebrity chefs, Michelin stars, and TikTok restaurant critics.
Morrow
Obsessed with the Best: 100+ Methodically Perfected Recipes Based on 20+ Head-to-Head Tests by Ella Quittner (Nov. 4, $40, ISBN 978-0-06-335768-6). The creator of Food52’s “Absolute Best Tests” reveals the results of her search for the best cooking methods for buttermilk pancakes, roast chicken, meatballs, yellow cake, and other dishes.
National Geographic
American Soul: The Black History of Food in the United States by Anela Malik and Renae Wilson (Sept. 9, $40, ISBN 978-1-4262-2240-5) traces the Black roots of America’s culinary traditions and includes profiles of more than 30 Black chefs, restaurateurs, and food historians.
Norton
Homemade Ramen by Sho Spaeth (Oct. 14, $35, ISBN 978-1-324-02099-8) shows home cooks how to make every element in 13 bowls of ramen—including spicy tantanmen and miso ramen—from scratch.
Nourish
We Cook Plants: For People. For the Planet. With Joy by Sarah Bentley (Oct. 14, $40, ISBN 978-1-84899-445-4). The founder of Made in Hackney, a vegan cooking school in the U.K., shares tips, techniques, and recipes for a plant-based diet.
Penguin Books Canada
Hunter Chef in the Wild: Game, Fish, and Fowl Recipes and Techniques for Cooking Outdoors by Michael Hunter (Sept. 2, $34, ISBN 978-0-7352-4451-1) contains more than 80 recipes for cooking wild food outside, from grilled octopus with romesco sauce to bear ragu with smoked cheddar polenta.
Phaidon
Recipes from the American South by Michael Twitty (Oct. 15, $54.95, ISBN 978-1-83729-087-1). The culinary historian and author of The Cooking Gene spotlights dishes from across the region and shares the stories behind them.
Plume
Both Sides of the Glass: Paired Cocktails and Mocktails to Toast Any Taste by Neil Patrick Harris and David Burtka (Sept. 30, $35, ISBN 978-0-593-71986-2). The actor, who loves cocktails, and his husband, who is sober, present a collection equally divided between alcoholic and nonalcoholic drinks.
Rizzoli
A Screaming Blast: Exceptional Entertaining by Rebecca Gardner (Sept. 2, $45, ISBN 978-0-8478-7425-5) invites readers to 20 get-togethers organized by the founder of the online shop Houses & Parties, from lavish weddings to intimate dinner parties, and breaks down the anatomy of a successful celebration.
Rodale
Vegana Italiana: Traditional Italian the Plant-Based Way by Tara Punzone (Oct. 7, $30, ISBN 978-0-593-73617-3). The chef and owner of L.A.’s Pura Vita serves up vegan takes on such classic Italian dishes as
minestrone, cacio e pepe, and tiramisu.
Running Press
In Session: Low-Proof Cocktails for High-Quality Occasions by Steven Grasse and Adam Erace (Nov. 11, $27, ISBN 978-0-7624-8957-2) taps into the growing trend of low-ABV cocktails with a roundup of 36 recipes for low or no-alcohol drinks, plus suggested playlists for any occasion.
Ryland Peters & Small
Lanna: Recipes from Northern Thailand and Beyond by Chariya Khattiyot (Sept. 9, $29.99, ISBN 978-1-78879-714-6). The Master-Chef U.K. winner presents recipes designed to showcase the diversity of Thai cuisine.
Sasquatch
Pastry Temple: Baking with Inspired Flavors by Christina Wood (Oct. 7, $24.95, ISBN 978-1-63217-550-2) aims to help home bakers master three foundational dough recipes: brioche, puff pastry, and croissant.
Simon Element
In Edith’s Kitchen: Recipes from My Mostly Mexican-American Home to Yours by Edith Galvez (Aug. 12, $32.50, ISBN 978-1-6680-5130-6). The social media star debuts with a cookbook focused on such comfort foods as chicken with alfredo pasta, huevos rancheros, and Mississippi pot roast.
Thames & Hudson
Winter in Tuscany: Cozy Recipes and the Quanto Basta Way by Amber Guinness (Oct. 14, $45, ISBN 978-1-76076-521-7) showcases fall and winter flavors from southern Tuscany and Florence, a time of year when the crowds thin out and the pace of life slows down.
Tra
Merci Mamie: Recipes from My French Grandmother’s Kitchen by Jean Imbert (Oct. 14, $30, ISBN 978-1-962098-27-4). The Top Chef: France winner and chef at Paris’s Plaza Athénée pays tribute to his grandmother with a collection of classic recipes like lemon chicken, crème caramel, and beef bourguignon.
Tuttle
Best-Ever Homemade Ramen: Secrets of a Japanese Ramen Chef by Shigekazu Takanashi, trans. by Makiko Itoh (Sept. 2, $17.99, ISBN 978-4-8053-1962-8), promises to teach home chefs how to make authentic ramen in under an hour, and includes recipes for side dishes like gyoza dumplings.
Union Square
Nights and Weekends: Recipes That Make the Most of Your Time by Alexis Deboschnek (Aug. 12, $35, ISBN 978-1-4549-5498-9) features meals that come together in under 40 minutes and can be made in one dish or pan, plus a selection of more adventurous recipes for weekend dinners and gatherings.
Univ. of Texas
Goldee’s Bar-B-Q: A Cookbook by Jalen Heard et al. (Oct. 21, $45, ISBN 978-1-4773-3202-3). The owners of the eponymous Austin, Tex., barbecue joint show readers how to make brisket, ribs, sausages, potato salad, and more.
Velo
Ultra Protein: 55 Plant-Based Recipes to Maximize Body and Brain Health by Mélanie en Véganie (Aug. 19, $22.95, ISBN 978-1-64604-826-7) instructs readers on how to optimize their protein intake and increase their energy on a plant-based diet.
Voracious
The Talisman of Happiness: The Most Iconic Italian Cookbook of All Time by Ada Boni (Oct. 7, $60, ISBN 978-0-316-57799-1) is the first full-length English translation of the classic cookbook that introduced home chefs to regional Italian cooking and inspired The Silver Spoon.
Workman
The Whiskey Bible: A Complete Guide to the World’s Greatest Spirit by Noah Rothbaum (Sept. 9, $40, ISBN 978-1-5235-1270-6) profiles prominent distillers, traces the history of distilling practices around the world, and contains tasting notes from hundreds of whiskies.
