11 Exciting Cookbooks to Look Out for This Fall

[Celerity]

Discover recipes for pierogies, Taiwanese cooking, vegan meals, and modern cocktails.

https://www.thrillist.com/eat/nation/most-exciting-new-cookbooks



In the same way that fashion comes alive with the September issue, food starts to get exciting again with the start of the fall cookbook season. It’s a time for reinvention—the leaves change colors, the air gets nippy, and turning on the oven doesn’t mean enduring a mini heat wave. For many of us, getting cozy means spending more time in the kitchen. And for that, we have a roster of titles that will give you fresh ideas, from culinary voices both new and recognizable.

For the chef who cannot wait to get back to Saturdays spent holed up indoors, Zuza Zak’s Pierogi, filled with traditional and modern approaches to Polish dumplings, will inspire just the kind of meditative project you need. Or, if you’re feeling inventive, check out Frankie Gaw’s First Generation, featuring intricate, Taiwanese-American creations, like Cincinnati Chili with Hand-Pulled Noodles. But maybe you’re the kind of chef who craves all things simple. Tabitha Brown’s Cooking from the Spirit offers up no-fuss, nutritious vegan meals, while Nicole Keshishian Modic’s Love to Eat is an approachable guide to intuitive eating. Here’s a full list of the food and drink guides we cannot wait to get acquainted with this fall:

Mezcla: Recipes to Excite by Ixta Belfrage

Release date: September 13

While Mezcla is Belfrage’s first solo cookbook, the talented chef is no stranger to recipe development. She worked with Yotam Ottolenghi for five years, contributing to his columns in The Guardian and The New York Times, before co-authoring his cookbook, Flavor, in 2020. “Mezcla,” which means “mix, blend, or fusion,” characterizes the author’s culinary upbringing, split between Brazil (where her mother is from), Italy (where she lived as a child), and Mexico (where her grandfather lived). Expect bold recipes with unexpected flavor combinations, like Giant Cheese on Toast with Honey and Urfa Butter and Chicken with Pineapple and 'Nduja.

The Vegan Chinese Kitchen by Hannah Che

Release date: September 13

The Vegan Chinese Kitchen explores the tradition of zhai cai, the plant-based Chinese cuisine that emphasizes umami-rich ingredients, tracing back over centuries to Buddhist temple kitchens. Hannah Che, creator of blog “The Plant-Based Wok”, replicates traditional Chinese dishes in a meatless way, like Sweet and Sour Tofu, but also calls attention to naturally plant-based dishes, like pea shoots braised in a velvety mushroom broth made with sesame oil roux.

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[sprinkleeninow]

1. Pierogies!

[SharonClark]

2. My friends call my cookbook collection 'food porn".

There's one or two among the eleven that I wouldn't mind looking at.