Our favorite time of year! More cookbooks come out
at this time of this year than any other, as publishers launch
their new releases in time for the holiday season. So to help
you start your wish list, here's our selection of the best of
what's new in the next couple of months. Make sure your loved ones
are well aware of what's on your list - nothing worse than being
given '100 Best Cupcakes' when you really wanted 'Bouchon Bakery'.
Not that we need to wait to be given them of course!
Some trends? Edwardian cookbooks, hoping to pick up on those
famished for a taste of Downton Abbey till Season 3 starts.
Cookbooks from small bakeries and delis. Lots of bread books.
Southeast Asian and Middle Eastern continue to be the strongest
regions for ethnic cookbooks. And while we're not seeing as many
cookbooks from top chefs (remember last year's epidemic of chefs'
"home cooking" books?)--perhaps a sign of publishers' contracting
confidence--there remains much to look forward to for the
adventurous home cook.
Burma: Rivers of
Flavor by Naomi Duguid (Artisan). Duguid's first solo
venture since the end of her partnership with Jeffrey Alford--more
of a cookbook in looks and usability than their previous books, but
with similarly riveting photographs and travel narratives.
Cooking by Charles Phan (Ten Speed). An ambitious
entrant into a crowded field.
Bakery by Thomas Keller & Sebastien
Rouxel (Artisan). Bring the heavenly creations of
Bouchon to your own kitchen with detailed instructions on how to
Food by Nancy Singleton Hachisu (Andrews McMeel). A
Californian, married to a Japanese organic farmer, Nancy
writes about her amazing life and demystifies the rural Japanese
kitchen, laying bare the essential ingredients, equipment, and
techniques needed for Japanese home cooking.
Meat Cookbook by Bruce Aidells (Houghton Mifflen).
A definitive guide to the new landscape in meat since
publication of his 1999 best seller.
Food52 Cookbook, Volume 2 by Amanda Hesser and Merrill
Stubbs (William Morrow). Amanda and Merrill are back
with the best recipes from talented home cooks all over the world.
Volume 2, features seventy-five of the latest community
The Science of
Good Cooking by Cook's Illustrated (ATK). The
team at CI has spent the past 20 years investigating every facet
and every detail associated with home cooking through tens of
thousands of kitchen tests. They distil this experience into 50
basic cooking concepts.
Flour Water Salt
Yeast by Ken Forkish (10 Speed). Now you can make the
famous breads and pizzas from this critically lauded Portland
baker. This season's "serious" bread book.
Our 10 Favorite Ingredients by Matt Lewis, Renato
Poliafito and Tina Rupp (STC). Obsessive exploration of peanut
butter, malted milk, and 8 other ingredients by edgy Brooklyn
End Cookbook by Noah Bernamoff and Rae Bernamoff
(Clarkson Potter). Jewish comfort food from a classic
Epicurious Cookbook (Clarkson Potter). Will anyone
really buy a book of recipes that are available for free, already
searchable and sortable, online? We'll see.
Bakery Cookbook by Tom Douglas (William Morrow).
Now you don't have to go to Seattle to taste the delights
from this famous bakery.
Winter by Yvette van Boven (STC). Delicious
recipes, beautiful photos, step by step instruction and Yvette van
Boven's own hand drawn artwork throughout the book will make you
want to make everything yourself - even Bailey's!
In, We're Closed: An Invitation to Staff Meals at the
World's Best Restaurants by Christine Carroll, Jody Eddy and a
foreword by Ferran Adria (Basic Books). What they eat before they
Modernist Cuisine at Home by Nathan
Myhrvold and Maxime Bilet (The Cooking Lab). Will these really work
at home in a conventional kitchen? The original Modernist Cuisine
set made the same claim, but it proved unfounded.
Sensational Cookies by Nancy Baggett (Wiley). So far,
the cookie book to watch this season. Classics through
to modern, innovative ideas for the adventurous baker.
Foolproof by Ina Garten (Clarkson Potter). Renowned
for making home cooks look good, Foolproof shows you how
to make a game plan so everything is served hot while you keep your
Smitten Kitchen Cookbook by Deb Perelman (Knopf).
Long-awaited first book from the popular blogger. 100
recipes--almost entirely new, plus a few favorites from the
Fight by Julia Moskin and Kim Severson (Ecco). New
York Times food section writers go head-to-head.
Unofficial Downton Abbey Cookbook (Adams Media).
House specialties from upstairs and downstairs, including Mrs.
Patmore's Dropped Roast Chicken.
Berlin Kitchen by Luisa Weiss (Viking). Part
memoir part cookbook, this is a beautiful account of Luisa's
journey from Berlin to New York and back, one recipe at a time.
Luisa is author of the popular blog The Wednesday Chef.
Cooks Every Day by Melissa Hamilton and Christopher
Hirsheimer (Andrews McMeel). A first venture between hard covers
for the earthy yet luminous food periodical.
US versions now available
Yotam Ottolenghi & Sami Tamimi (Ten Speed Press) See
What Katie Ate by Katie Quinn Davis (Penguin Putnam)
than 100 Recipes, with Tales from the Road by
Leanne Kitchen (Chronicle). Originally printed in 2011 in
Australia, follow Leanne's trip round Turkey with gorgeous photos
and recipes from the region.
Three Good Things... On a Plate by Hugh
Fearnley-Whittingstall (Bloomsbury). Combinations that make
magic. Salty, sweet, crunchy. Sharp, rich, crumbly. Hot, bland,
crisp - Hugh's done the research.
Rachel Allen (Harper Collins). Cakes for every occasion, from
the classic, tiered or small cakes, to free-form or wedding
and birthday cakes, Rachel has the perfect, fool-proof recipe.
Ramsay's Ultimate Cookery Course by Gordon
Ramsay (Harper Collins). Follow Gordon's course and he'll
"cook you into a better cook". Lots of tips and tricks and
over 300 modern recipes - and he won't shout at you!
Jerusalem by Yotam
Ottolenghi & Sami Tamimi (Ebury) (US-Ten Speed Press).
Another sure hit from these talented chefs. Already on
many EYB Bookshelves this is a 'must have' book for anyone who
wants to spice up their cooking.
15-minute Meals by Jamie Oliver (Penguin) If you
enjoyed 30-minute meals you can have all the taste in half the
Family & Friends: Book 4 by Kay Plunkett-Hogge
& John Vincent (Conran Octopus). Recipes to make the
most of the time available to feed your family and celebrates the
power of food to bring people together.
Nigellissima by Nigella Lawson
(Chatto & Windus). Nigella's gastronomic heart is in
Italy. In her new TV series and the simple and speedy recipes
in her new book she brings the spirit of Italy into the
kitchen and onto the plate, elevating everyday eating
into no-fuss feasts.
Kitchen Diaries Vol II by Nigel Slater (Fourth
Estate). Another inspiring record of the food he buys,
prepares, eats and shares throughout the year. Many from his hugely
successful TV series, Simple Suppers
Mark Hix on
Baking by Mark Hix (Quadrille). Mark's
interpretation of 'baking' means this is much more than a
traditional baking book - pretty much anything that can
be cooked in the dry heat of an oven.
Salt, Sugar, Smoke
How to preserve fruit, vegetables, meat, and
fish by Diana Henry (Mitchell
Beazley). A treasure trove of recipes taken from the
world's store cupboards, Diana takes a fresh approach to these
Madhur Jaffrey's Curry Nation by Madhur
Jaffrey (Ebury). Recipes from Madhur's latest television series
showcases the best of Indian cuisine in Britain and even
occasionally combines the two cultures.
Easy by Bill Granger
(Collins UK) (Harper Collins Aus) . In
his inimitable easy going style Bill takes
16 well-loved and accessible main ingredients and offers 100 simple
yet original dishes
Collection by Antonio Carluccio
(Quadrille). Over 300 of Antonio's best recipes, drawn
from seven of his best-selling cookbooks, are brought
together to form this ultimate compilation.
Limoncello and Linen Water by Tessa
Kiros (Murdoch) Tessa celebrates the heritage of
Italy, the country she has chosen to call home, and
a tribute to the women in our lives.
by Belinda Jeffery (Lantern). Drawing her inspiration from
across the globe, Belinda brings an irresistible range of desserts
to create a perfect ending to any meal.
Seafood School by Roberta Muir (Lantern). For
the first time, the School shares its wealth of tips and
techniques, along with more than 80 outstanding recipes from
Australia's leading chefs.
Ate by Katie Quinn Davies (Lantern). From the
popular blogger and talented food photographer, simple,
seasonal recipes and the best from her blog.
Kitchen by Patrizia Simone (Lantern). Patricia's
dishes served at her celebrated restaurant in south
Australia have been inspired by her childhood in
rural Italy. Her cookbook keeps these traditions
Mekong by Luke Nguyen (Hardie Grant). Travelling
from China to Vietnam, Luke tells the stories, experiences and
recipes from the TV show of the same name.
Cookbook by Giovanni Pilu and Roberta Muir
(Lantern). Since opening Pilu restaurant in 2004,
Giovanni has introduced many to Sardinian food, a cuisine
that's in his blood and close to his heart. Now he brings it to a
wider audience through this cookbook.
Weekends by Neil Perry (Murdoch). Famous for his
restaurants this book is a celebration of how Neil cooks
at home. More than 100 recipes that focus on flavoursome food for
the weekend - casual Fridays through to more formal
Complete Middle Eastern Cookbook by Tess Mallos
(Hardie Grant). A completely revised and updated edition
of this classic cookbook first published in 1977. More
than 500 classic and contemporary dishes from eighteen
Home Cooking by Valli
Little (HarperCollins). From one of Australia's leading
food writers and editor of Delicious magazine, Valli shares some of
her favourite recipes to cook at home, plus tips and tricks to turn
a family classic into a cover-worthy meal without the fuss.
Gordon Everyday by Peter Gordon (HarperCollins)
(Jacqui Small in the UK). Famous for his fusion style
food, Peter shows how to create his signature
recipes every day of the week. Using only
supermarket-sourced ingredients and simple
Light by Donna Hay (HarperCollins). Using
the freshest ingredients and pantry staples, Donna shares her
personal tricks for a lighter touch and create a balance to give
you flavoursome, healthy food.
Pleasures by Annabel Langbein (Annabel Langbein).
Annabel stays true to her philosophy that quality natural
ingredients need little in the way of fussy preparation.
Using seasonal ingredients fresh from her kitchen garden the
recipes are drawn from her new TV series of the same name.
Fresh by Al Brown (Random House). Much more than a
cookbook, Al visits and creates menus from the best produce from
NZ's farmers markets with his witty prose and his favourite NZ
music from the CD that accompanies the book - based on the TV
Pretty Cooks at Home by Ruth Pretty
(Penguin). Ruth shares stylish cooking ideas, entertaining
secrets and more than 100 delectable recipes to impress at
by Simon Gault (Random House). Masterchef judge, Simon
selects his favourite recipes from his renowned
Simple by Bevan Smith (Harper Collins). This
second book from Riverstone Kitchen is full of mouth-watering
recipes that are easy to prepare, as well as simple growing tips
for the keen home gardener and cook.