Every month Susie Chang reviews new cookbook releases and
notes trends in the United States. And she may also occasionally
throw in a review of a "not-quite cookbook." And for our
non-U.S. members, Jane and Fiona provide similar reviews for new
Canada, U.K., Australia, and New Zealand releases.
Hold on tight! Fall cookbooks are coming
in profusion. September seems to be the month when the
professionals get their turn in the sun - chefs, veteran authors,
bakers. Expect to be nudged toward upping your game with
handmade pasta, Icelandic authenticity, restaurant-worthy seafood,
and pastry at home. But if six ingredients is more your
style, there's always Nigel Slater's
Eat: The Little Book of Fast Food by
Nigel Slater: Lyrical Slater goes for the quick-and-dirty approach
with a compendium of
What to Bake & How to Bake It by
Jane Hornby: An oven sequel to Hornby's popular What to Cook &
How to Cook It.
Jamie Oliver's Comfort Food: The Ultimate
Weekend Cookbook by Jamie Oliver: Actually, I'm
willing to bet that what Jamie does on weekends is write
cookbooks. I don't know how the man manages to publish two or
three a year on top of all the other things he
Nick Malgieri's Pastry: Foolproof Recipes for
the Home Cook by Nick Malgieri: Malgieri brings his
platonically perfect confections and easy-to-follow instructions to
a place where many home cooks fear to
Bitter: A Taste of the World's Most Dangerous
Flavor, with Recipes by Jennifer McLagan: More
contrarian fun from the author of Bones, Fat, and Odd
North: The New Nordic Cuisine of Iceland by
Gunnar Karl Gíslason and Jody
Eddy: In the spirit of
the much-vaunted Noma cookbook and equally daunting to
approach. One for the coffee
Shroom: Mind-bendingly Good Recipes for
Cultivated and Wild Mushrooms by Becky Selengut: The
author of Good Fish is back with another appealing
single-ingredient volume, with multicultural recipes for a variety
of popular fungi.
Vegetarian Dinner Parties: 150 Meatless Meals
Good Enough to Serve to Company by Mark
Scarbrough and Bruce Weinstein: For those of us whose fallback
position is always a roast (or failing that, a stew), a glimpse of
a kinder, less bloody world.
Flour and Water: Pasta by Thomas
McNaughton: The San Francisco chef debuts with an artisan
approach to pasta.
Boat, a Whale & a Walrus: Menus and Stories by Renee
Erickson and Jess Thomson: The Seattle restaurateur offers up a
chic, friendly volume with a maritime theme.
Recipes From My French Grandmother: Authentic
Dishes from a Classic Cuisine by Elizabeth Wolf-Cohen:
Somewhat predictable but nicely articulated collection of Gallic
favorites from the international
Seriously Delish: 150 Recipes for People Who
Totally Love Food by Jessica
Merchant: A first book from
the popular blogger of How Sweet
Danielle Walker's Against All Grain: Meals Made
Simple by Danielle Walker: The popular gluten-free,
dairy-free, paleo blogger is back with a collection of recipes
guaranteed to harm no
School of Fish by Ben Pollinger: The
chef of Oceana takes on a slippery subject, focusing on fish you
can find even if you're not a chef.
The Make Ahead Cook by America's Test
Kitchen: The folks at the Test Kitchen are back with more than 150
exhaustively-tested recipes for time-pressed
Sweet Alchemy: Dessert Magic by Yigit
Pura: The inaugural cookbook from the winner of the first season of
Bravo's 'Top Chef: Just Desserts.'
Easy Gourmet by Stephanie Le: Another
first effort from a blogger, this is by the creator of I am a Food
Blog. Easy Gourmet is full of updated modern twists on your
favorite classics like Chicken and Waffles, Maple-Glazed Duck, Miso
Cod and Quinoa, and Sriracha Hot Wings.
Cultured Foods for Your Kitchen by
Leda Scheintaub: Riding the fermentation wave, this book is filled
with recipes to enliven your cooking with pickles, yogurt,
kombucha, and beyond.
Brown Sugar Kitchen by Tanya Holland
and Jan Newberry: This cookbook from the West Oakland, California
soul-food outpost contains the restaurant's favorite recipes, from
stick-to-your-rib comfort food to fresh seasonal salads.
Huckleberry by Zoe Nathan: Another
cookbook from a California eatery (a bakery, to be more specific).
Huckleberry features recipes that range from sweet (rustic cakes,
muffins, and scones) to savory (hot cereals, biscuits, and quiche).
True to the spirit of Los Angeles, many recipes feature
Robin Robertson's Vegan Without Borders by Robin Robertson:
The vegan recipes in this book span the globe, representing the
cooking traditions of more than twenty different countries of
Europe, the Americas, Africa, the Middle East, India, and Asia.
Meat: Everything You Need to Know by
Pat LaFrieda: Going to the opposite end of the spectrum, the third
generation butcher and owner of a meatpacking business presents the
ultimate book of everything meat.
The Language of Food by Dan Jurafsky:
Stanford University professor and MacArthur Fellow Dan Jurafsky
peels away the mysteries from the foods we think we know. Words
like ketchup, macaron, and even salad become living fossils that
contain the patterns of early global exploration.
One Pot by The Editors of Martha
Stewart Living: If the language of food is complex, this book aims
to keep things simple, with low-effort recipes organized by cooking
French Roots: Two Cooks, Two Countries, and the
Beautiful Food Along the Way by Jean-Pierre and Denise
Moulle: Spanning two continents, this memoir/cookbook chronicles
Jean-Pierre and Denise Moullé from their backgrounds in France to
the San Francisco Bay Area where Jean-Pierre was appointed
executive chef at Chez Panisse in the 1970s.
The Skinnytaste Cookbook by Gina
Homolka: The first effort from the creator of the Skinnytaste
Sugar Rush by Jonny Iuzzini: James
Beard-award-winning pastry chef goes back to the basics for this
book with step-by-step photographs for fundamentals like butter
The New England Kitchen by Jeremy
Sewall and Erin Byers Murray: Boston chef Jeremy Sewall
presents contemporary versions of New England classics, for example
turning an oyster stew into Creamy oyster stew with fennel.
Apples of Uncommon Character: Heirlooms, Modern
Classics, and Little-Known Wonders by Rowan Jacobsen: A
rundown of fall's favorite fruit in all its glorious variety and
Kale, Glorious Kale by Catherine
Walthers and Alison Shaw: Poor kale can't get a break! Who would
ever thought the austere crucifer would ever be so popular? Buy the
book, but leave a little kale on the shelf so that there won't be a
seed shortage again next year.
Pork by Cree LeFavour: Focusing on the
versatility of the pig, this book features recipes organized by
flavor profile, including American, Bistro, Latin, Chinese and
Japanese, and South and Southeast Asian.
Della Fattoria Bread by Kathleen
Weber: Here you'll find recipes for the popular breads of this
How to be
a Better Cook: 100 Quick and Easy Recipes by Lorraine
Pascale: A tie-in with Lorraine's new BBC2 TV series, this is
another guide to creating effort-free food - whether for everynight
or special occasions.
Tessa Kiros: The Recipe Collection by
Tessa Kiros: A carefully curated selection of recipes from the
author's culinary publishing career to date, pulled from some of
Tessa's most popular books, The Recipe Collection focuses on the
recipes she has lovingly collected and created on her many
travels. See the EYB contest to win one of 6 copies of the book
(UK and Aus only). And read Tessa's EYB interview about the book.
River Cottage Light and Easy by Hugh
Fearnley-Whittingstall: A collection of dairy-free and wheat-free
recipes that will "give you a lift and make you glow from the
Mary Berry Cooks the Perfect by Mary
Berry: 100 failsafe recipes with step-by-step photographs to guide
you to the perfect version along with tips and advice on how to
organise your space and plan your cooking for the best results.
Plenty More by Yotam Ottolenghi: No EYB
member probably needs a reminder that Ottolenghi's latest book is
now available (Oct 14 for USA/Canada release). 156 new vegetarian
Dabbous: The Cookbook by Ollie
Dabbous: From London's most-talked about restaurant (before
Chiltern Firehouse became the hottest), this cookbook is highly
anticipated. We may not cook from it but we can admire.
Two new books this month from master patissier Eric Lanlard,
both gift editions of previously published books (the US editions
are published Oct 7).
Totally Chocolate: 60 Deliciously Seductive
Recipes: 60 recipes in a gift edition of the best
chocolate recipes from Eric Lanlard's Chocolat.
Couture Cupcakes: 60 cupcakes recipes
from Cox, Cookies and Cakes where Lanlard teamed up with
fashion designer Patrick Cox to create cupcakes like you've never
seen them before.
Vegetarian Curry Easy by Madhur Jaffrey:
Following on from her bestselling cookbook, Curry Easy, Madhur is
back with 200 brand new meat-free dishes and proves, yet again, how
easy it is to cook authentic Indian food at home.
Comptoir Libanais Express by Tony
Kitous and Dan Lepard: Quick recipes from the chef and owner of
Lebanese restaurant Comptoir Libanais as well as other London
Scandinavian Baking by Trine
Hahnemann: Here are authentic Scandinavian recipes with a modern
twist, shot on location in Scandinavia. The book is suffused with
'hygge', a Danish word that has no English equivalent but means
cosiness, or relaxing with friends over good food and drink.
Chocolate at Home by Will Torrent:
Covering the history and provenance of chocolate, the varieties
available, and the techniques needed to turn it into beautiful and
mouthwatering creations, this book will inspire you to try all
sorts of chocolate recipes.
Top With Cinnamon by Izy Hossack: Izy
Hossack isn't your regular 18 year old - she has been food blogging
since her early teens. This is her first cookbook - a mix of
healthy and indulgent recipes.
The Essence of French Cooking by
Michel Roux: In this very personal book, Michel Roux distils a
lifetime's knowledge into a definitive work on French food and
cooking. Michel gives modern interpretations of classic dishes,
with his favourite variations and accompaniments.
Chicken: The New Classics by Marcus
Bean: As the cost of meat rises, chicken consumption soars. Marcus
Bean wants you to step away from your regular chicken
recipes, As well as loads of new recipes, he gives advice on
mastering techniques such as smoking and spatchcocking. This book
is also published in the USA this month.
The Baking Book by Ruby Tandoh: The runner up in last
year's Great British Bake Off now writes about a simpler type of
baking. Ruby encourages novices and seasoned bakers alike to
roll up their sleeves and bake - even if they don't have the proper
equipment or know-how.
Seaweed in the Kitchen by Fiona Bird:
The former BBC Masterchef finalist delves into a topic not usually
associated with Britain.
What to Bake and How to Bake It by
Jane Hornby: The ultimate cookbook for amateur bakers looking to
master the classics and expand their repertoires. Each of the 50
recipes is accompanied by photographs of the ingredients, a clear
image of every step and a finished dish shot, ensuring foolproof
results every time. Also published in USA this month.
National Trust Complete Books - Puddings and Desserts by Sara
Paston-Williams and Pies, Stews and One-Pot Meals by Laura
Mason: Two collections of classic British recipes from the National
Kevin Dundon's Back to Basics by Kevin
Dundon: The Irish TV chef explains and demonstrates the core
cooking techniques, thereby opening up a vast repertoire of dishes
to every cook. This book accompanies the primetime RTE1
series, with 8 programmes of 30 minutes each.
The Nation's Favourite Food - Fast by
Neven Maguire: Fast, everyday cooking from one of Ireland's top
Dinner: The Irish Times Selection by
Domini Kemp: This is the definitive collection of Domini's best
dinner recipes, taken from her very popular Irish Times column - an
array of quick, easy, accessible recipes that cater for all tastes,
from meat and two veg to more exotic dishes.
Sláinte: The Complete Guide to Irish Craft Beers
and Cider by Caroline Hennessy and Kristin Jensen: Craft
beers are taking off all over the world and Ireland is no
exception. This guide introduces you to the personalities
behind the bottles and helping you to match it with food and use it
in your cooking.
Bake Like an Italian by Catherine
Fulvio: Ireland's favourite Italian chef brings you traditional,
classic dishes alongside recipes with more modern twist as she
delivers breads, pizza, cakes, light bites and pasta bakes.
Buffalo Girl Cooks Bison by Jennifer
Bain: Naturally lean, bison has less fat and fewer calories than
rival meats, plus more protein and iron, and it is high in omega-3
essential fatty acids. Jennifer's family has a bison ranch
and she here shares 100 recipes for using America's original red
Australia & New Zealand
Through the Seasons: Annabel Langbein the Free
Range Cook by Annabel Langbein: Accompanying season 3 of
her Free Range Cook TV Series, Annabel's new book is Inspired by a
year of fresh seasonal harvests from her garden on the shores of
Lake Wanaka. She has created more than 200 easy but enticing
recipes, many of which just happen to be gluten-free or vegetarian.
With menus for every occasion, plus hundreds of Annabel's trademark
clever tips and tricks, this is more than just a cookbook - it's a
toolkit for a good life. Enter our contest for a chance to win a copy of
Annabel's book and read her interview about the book.
Pot: Easy Meals for Your Family by Adam Liaw: If your family
meals are getting boring this is a great book to expand your
repertoire - with Vietnamese salads and simple South African
curries, to Korean grilled pork belly and one-pot Japanese
classics. All the recipes can be made from basic supermarket
ingredients and use just one big work, pan, dish or pot.
Delicious Simple Food by Belinda Jeffery: If you like to
use seasonal ingredients Belinda's new book will give you all the
culinary inspiration you will need to see the year through.
Tea-smoked salmon glazed with wasabi butter in summer through to
slow-cooked Turkish lamb with prunes, saffron and cinnamon in
cooler months. With plenty of sweet treats to finish off the
Solera by Frank Camorra and Richard Cornish: The next best
thing to visiting this beautiful part of the world - is to read
about Frank's journey through Andalusia in the south of Spain. He
meets the food and wine producers, farmers, fishermen, chefs and
cooks who share the recipes they have cooked in their kitchens for
generations. He visits riotous spring festivals, lively markets and
peaceful sherry bodegas, and reveals his favourite places to eat,
drink and stay.
Green Kitchen Travels: Vegetarian Food Inspired by
Our Adventures by David Frenkiel and Luise Vindahl: David,
Luise and their daughter travels around the world inspired the
recipes in this book. With indulgent almond pumpkin waffles from
San Francisco, raw beansprout pad thai from Thailand, and a Sri
Lankan vegetable curry. The recipes are either vegetarian, vegan or
Gluten: Delicious Food, Gluten-free by Frederique Jules
and Jennifer Lepoutre and Mitsuru Yanase: Gluten free recipes from
the chefs at the Parisian restaurant and grocery store No Glu.
Using a range of cereals, flours and clever flour mixes that are
naturally gluten-free and healthy, they have developed over 65
delicious and nutritious recipes.
Cooking: Low carb Chinese meals by Charmaine Solomon: This
book includes classic Chinese dishes with a low carb focus. This
book gives you great ideas and easy-to-make recipes, focusing on
great food that won't take your carb intake over your healthy daily
The Islands of
Greece: Modern Greek Recipes by Rebecca Seal: Rebecca
writes for several Australian and British publications. Her latest
book shares her favourite recipes from her many trips around the
Greek Islands, celebrating Greece's regional specialties. Using
fresh produce and classic Greek flavours, you'll find classics like
stuffed calamari or chargrilled aubergine salad, or experiment with
a more modern pork souvlaki with apples and pancetta and polenta
cake with figs and pine.
Kitchen Garden by Matt Moran: The market garden at his
Sydney restaurant Chiswick, as well as time spent visiting
producers all around Australia for his TV series Paddock to Plate,
gave Matt the inspiration for his latest book. Recipes include
seared kingfish with radish, avocado and wasabi and slow-cooked
lamb with hummus, tomato salad and mint salsa.
The Essence of
French Cooking by Michel Roux - Also published in the UK
this month, Michel's book gives modern interpretations of classic
dishes, with his favourite variations and accompaniments.
The latest from Australian
Women's Weekly Weekly
Fast Fresh Vegetarian: Healthy, Meat-Free Meals in
Canapes, Snacks, Bites and Sweet Treats