It’s somewhat refreshing this fall to see well-known cookbook authors with new cookbooks.
Naomi Duguid has taken readers on exciting culinary adventures with her husband Jeffrey Alford—to Southeast Asia (Hot Sour Salty Sweet) and China (Beyond the Great Wall). In her first solo effort, she continues the journey to the country now known as Myanmar. In Burma: Rivers of Flavor, Duguid brings out the flavors in this land located at the crossroads of China, India, and the nations of Southeast Asia.
Coming from Norton is what just might be the first and definitive guide to the food of Latin America—Gran Cocina Latina. Maricel E. Presilla, who earned a doctorate in medieval Spanish history and owns two restaurants in Hoboken, N.J., focuses on the various cuisines of Cuba, Mexico, Ecuador, Brazil, and many other countries. Meanwhile, Lidia Bastianich, who has pushed her cookbook writing into high gear with a cookbook at least every two years, collects her tried-and-true recipes in Lidia’s Favorite Recipes: 100 Foolproof Italian Dishes, from Basic Sauces to Irresistible Entrées.
Cookbook readers can’t seem to get enough meat, as proven in the last three seasons. Now Bruce Aidells, owner of the sausage company, offers his expertise in The Great Meat Cookbook: Everything You Need to Know to Buy and Cook Today’s Meat.
It’s a battle of the New York Times staff reporters in CookFight: 2 Cooks, 12 Challenges, 125 Recipes, an Epic Battle for Kitchen Dominance, as Julia Moskin and Kim Severson offer their particular takes on the same basic recipes. Former Times food critic Frank Bruni offers the foreword.
A few years ago in Brooklyn, N.Y., two Montreal expats offered on new twist on their hometown delis. In the Mile End Cookbook: Redefining Jewish Comfort Food from Hash to Hamantaschen, Noah and Rae Bernamoff offer their take—and often elevate—traditional Jewish deli comfort food.
TV chef Emeril Lagasse is known for his rich, intense Creole recipes, but his daughters, who suffered from food allergies, grew up not being able to eat much of what Lagasse’s fans have tried cooking themselves. In The Gluten-Free Table: The Lagasse Girls Share Their Favorite Meals, Jilly Lagasse and Jessie Lagasse Swenson offer a kind of antidote to their father’s approach to food—well balanced, more-or-less healthy.
This season’s biggest holiday book comes from former New York Times food critic (now national news editor) Sam Sifton with Thanksgiving: How to Cook It Well. Sifton, with what’s sure to be the same precision and wit of his restaurant reviews, takes readers step-by-step through the process of preparing Thanksgiving dinner, suggesting traditional recipes as well as alterative takes on popular dishes.
Coming out in time for the next season of HBO’s True Blood is True Blood: Eats, Drinks, and Bites from Bon Temps. Gianna Sobol and Alan Ball (who work on the series production team), with writers Karen Sommer Shalet and Marcelle Bienvenu, offer 85 “authentic bayou country recipes” as well as photos from the show
Finally, in The Dahlia Bakery Cookbook: Sweetness in Seattle, Tom Douglas, owner of five Seattle eateries, offers sweet treats from his bakery.
PW’s Top 10: Cookbooks
Burma: Rivers of Flavor by Naomi Duguid. Artisan, Sept.Gran Cocina Latina: The Food of Latin America by Maricel E. Presilla. W.W. Norton, Oct.
Lidia’s Favorite Recipes: 100 Foolproof Italian Dishes, from Basic Sauces to Irresistible Entrées by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Knopf, Oct.
The Great Meat Cookbook: Everything You Need to Know to Buy and Cook Today’s Meat by Bruce Aidells and Dennis Kelly. Houghton Mifflin Harcourt, Oct.
CookFight: 2 Cooks, 12 Challenges, 125 Recipes, an Epic Battle for Kitchen Dominance by Julia Moskin and Kim Severson. Ecco, Oct.
The Mile End Cookbook: Redefining Jewish Comfort Food from Hash to Hamantaschen by Noah Bernamoff and Rae Bernamoff. Clarkson Potter, Sept.
The Gluten-Free Table: The Lagasse Girls Share Their Favorite Meals by Jilly Lagasse and Jessie Lagasse Swanson, foreword by Emeril Lagasse. Grand Central Life & Style, Oct.
Thanksgiving: How to Cook It Well by Sam Sifton, illus. by Sarah Rutherford. Random House, Oct.
True Blood: Eats, Drinks, and Bites from Bon Temps by Gianna Sobol and Alan Ball. Chronicle, Oct.
The Dahlia Bakery Cookbook: Sweetness in Seattle by Tom Douglas. Morrow, Oct.
Read and sort all our picks from this fall's upcoming cookbooks in the spreadsheet below:
