Vegetables are the focus of this season’s cookbooks, and notable chefs take the path of least resistance with quick and easy recipes.

Top 10

Aegean: Recipes from the Mountains to the Sea

Marianna Leivaditaki. Interlink, Sept. 24 ($35, ISBN 978-1-62371-874-9)

Leivaditaki, head chef of London’s Morito restaurant, shares childhood memories and presents recipes inspired by the Aegean islands, where she grew up.

Cook with Me: 150 Recipes for the Home Cook

Alex Guarnaschelli. Clarkson Potter, Oct. 13 ($35, ISBN 978-0-593-13508-2)

Food Network and Iron Chef notable Guarnaschelli presents hearty recipes for the entire family.

Gordon Ramsay Quick and Delicious: 100 Recipes to Cook in 30 Minutes or Less

Gordon Ramsay. Grand Central, Sept. 1 ($32, ISBN 978-1-5387-1933-6)

Celebrity chef Ramsay—who has an eponymous Michelin-starred restaurant in London—shares time-tested, quickly prepared recipes in his latest outing. 100,000-copy announced first printing.

Il Buco: Stories and Recipes

Donna Lennard and Joshua David Stein. Harper Design, Oct. 27 ($50, ISBN 978-0-06-295838-9)

Celebrating the 25th anniversary of the famous New York City establishment Il Buco, owner Lennard and writer Stein share the restaurant’s farm-to-table Italian recipes.

Jacques Pépin Quick & Simple

Jacques Pépin. Houghton Mifflin Harcourt, Oct. 6 ($35, ISBN 978-0-358-35255-6)

In these 250 recipes, master chef Pépin collects classic recipes that require minimal prep but carry his signature polished presentation. 75,000-copy announced first printing.

Modern Comfort Food

Ina Garten. Clarkson Potter, Oct. 6 ($35, ISBN 978-0-8041-8706-0)

Cookbook doyenne Garten returns with 85 new, comforting recipes perfect for entertaining friends.

Ottolenghi Flavor: A Cookbook

Yotam Ottolenghi, with Ixta Belfrage. Ten Speed, Oct. 13 ($35, ISBN 978-0-399-58175-5)

Bestseller Ottolenghi and the Ottolenghi Test Kitchen’s Belfrage deliver 100 amped-up vegetarian recipes with Italian, Indian, and Mexican influences.

Pieometry: Modern Tart Art and Pie Design for the Eye and the Palate

Lauren Ko. Morrow, Oct. 13 ($32.50, ISBN 978-0-06-291122-3)

Ko “earned Instagram fame for her gorgeously crafted pies,” according to PW’s starred review, and here “shares the secrets behind her show-stopping work.”

The Rise: Black Cooks and the Soul of American Food

Marcus Samuelsson. Voracious, Oct. 27 ($38, ISBN 978-0-316-48068-0)

The chef of Harlem’s Red Rooster salutes the history of African American cooking, with 150 recipes from two dozen top black chefs.

Vegetable Simple: A Cookbook

Eric Ripert. Random House, Sept. 15 ($35, ISBN 978-0-593-13248-7)

Ripert, chef and co-owner of New York City’s Michelin-starred Le Bernardin, turns his focus from seafood to vegetables.

Listings

Abbeville

Classic Cocktails by Brian Hoefling (Oct. 20, $12.95, ISBN 978-0-7892-1381-5). This
guide to 100 cocktails includes recipes for such essential mixed drinks as the martini, manhattan, and cosmopolitan.

ABRAMS

Xi’an Famous Foods: The Cuisine of Western China, from New York’s Favorite Noodle Shop by Jason Wang (Oct. 13, $35, ISBN 978-1-4197-4752-6). The CEO of Xi’an Famous Foods shares stories and recipes from his chain, which grew from a single stall in Flushing, Queens, to 14 locations across New York City.

Agate

The Tahini Table: Go Beyond Hummus with 100 Recipes for Every Meal by Amy Zitelman with Andrew Schloss (Nov. 10, $29, ISBN 978-1-57284-289-2). Zitelman posits that tahini should be a pantry staple and explains the myriad ways in which it can be used, from appetizers to desserts.

America’s Test Kitchen

The Complete America’s Test Kitchen TV Show Cookbook 2001–2021: Every Recipe from the Hit TV Show with Product Ratings and a Look Behind the Scenes, edited by America’s Test Kitchen (Oct. 27, $45, ISBN 978-1-948703-42-0), packs in 21 seasons of recipes, as well as an ATK-tested shopping guide to kitchen products.

Andrews McMeel

How to Vegan: Bitch, Peas by Stephen Wildish (Sept. 15, $14.99, ISBN 978-1-5248-6082-0) is a humorous look at shopping and eating vegan.

ARTISAN

Baking at the 20th Century Cafe: Iconic European Desserts from Linzer Torte to Honey Cake by Michelle Polzine (Oct. 13, $35, ISBN 978-1-57965-898-4). San Francisco pastry chef Polzine celebrates pies, torts, and cakes—savory and sweet—from Central and Eastern Europe.

Avery

The Well Plated Cookbook: Fast, Healthy Recipes You’ll Want to Eat by Erin Clarke (Aug. 25, $30, ISBN 978-0-525-54116-5). From the healthy-eating blog Well Plated by Erin comes this collection of 130 fast and budget-friendly recipes.

Bloomsbury

Coconut & Sambal: Recipes from My Indonesian Kitchen by Lara Lee (Oct. 13, $35, ISBN 978-1-5266-0351-7). These 80 Indonesian recipes from Australian chef Lee highlight the flavors of lemongrass, chili, and tamarind.

Chelsea Green

Towpath: Recipes and Stories by Lori de Mori and Laura Jackson (Oct. 7, $30, ISBN 978-1-64502-012-7) celebrates the seasonal eating, community, and waterway setting of the East London eatery Towpath.

Chronicle

Big Love Cooking: 75 Recipes for Satisfying, Shareable Comfort Food by Joey Campanaro (Sept. 8, $29.95, ISBN 978-1-4521-7863-9) showcases the dishes from Little Owl, Campanaro’s neighborhood Greenwich Village restaurant.

Clarkson Potter

Kid in the Kitchen: 100 Recipes and Tips for Young Home Cooks by Melissa Clark (Nov. 10, $20, ISBN 978-0-593-23228-6). The New York Times food columnist presents 100 recipes for budding home chefs, ages eight to 14.

Cook’s Illustrated

Meat Illustrated: A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds, edited by America’s Test Kitchen (Oct. 27, $40, ISBN 978-1-948703-32-1). ATK editors offer 300 meaty recipes in this cookbook and handbook hybrid, which is organized by animal and each one’s prime cuts.

Dey Street

Plant over Processed: 75 Simple & Delicious Plant-Based Recipes for Nourishing Your Body and Eating from the Earth by Andrea Hannemann (Dec. 29, $26.99, ISBN 978-0-06-298651-1). “Earthy Andy,” of Instagram fame, delivers a guide to plant-based eating.

DK

Indian Cuisine: Authentic Flavors from the World of Spice for the Modern Cook by Vivek Singh (Oct. 6, $22.99, ISBN 978-1-4654-9941-7). More than 100 authentic recipes from India, Pakistan, and Sri Lanka are accompanied by dozens of photographs.

Ecco

The Nom Wah Cookbook: Recipes and Stories from 100 Years at New York City’s Iconic Dim Sum Restaurant by Wilson Tang (Oct. 20, $34.99, ISBN 978-0-06-296599-8). The current owner of the 100-year-old Nom Wah Tea Parlor in New York City’s Chinatown offers this collection of 75 recipes.

The Experiment

Vegan Intermittent Fasting: Lose Weight, Reduce Inflammation, and Live Longer by Petra Bracht and Mira Flatt (Jan. 5, $19.95 trade paper, ISBN 978-1-61519-728-6). Tailored for the vegan eater, this guide to intermittent fasting for weight loss and improved wellness includes healthy 80 recipes.

Flatiron

7 Ways: Easy Ideas for Every Day of the Week by Jamie Oliver (Nov. 3, $35, ISBN 978-1-250-78757-6) shares more than 120 new recipes—along with pantry suggestions—that are perfect for weekday cooking.

Gibbs Smith

The Southern Entertainer’s Cookbook: Heirloom Recipes for Modern Gatherings by Courtney Whitmore (Sept. 8, $30, ISBN 978-1-4236-5310-3). These 75 recipes put Southern twists on appetizers, desserts, and everything in between.

Grub Street

Sourdough Mania by Anita Sumer (Aug. 30, $32.95, ISBN 978-1-911621-93-5) takes readers into the world of sourdough cooking.

Harper Design

The Magnolia Bakery Handbook: A Complete Guide for the Home Baker by Bobbie Lloyd (Oct. 27, $35, ISBN 978-0-06-288721-4). Pubbing in time for the 25th anniversary of New York City’s Magnolia Bakery, this volume contains nearly 150 recipes, as well as 250 photographs and illustrations.

Harper Wave

Local Dirt: Seasonal Recipes for Eating Close to Home by Andrea Bemis (Oct. 13, $32.99, ISBN 978-0-06-297027-5). Dishing Up the Dirt author Bemis serves up farm-fresh ingredients, inspired by her commitment to supporting the local food movement in Northern Oregon.

HMH/Martin

Chasing Flavor: Techniques and Recipes to Cook Fearlessly by Dan Kluger (Oct. 13, $35, ISBN 978-1-328-54633-3). In his first cookbook, James Beard Award–winning chef Kluger of New York City’s Loring Place restaurant shares 190 recipes. 60,000-copy announced first printing.

Kyle

One Tin Bakes: Sweet and Simple Traybakes, Pies, Bars and Buns by Edd Kimber (Sept. 1, $22.99, ISBN 978-0-85783-859-9). From the first winner of the Great British Bake Off comes this collection of 70 one-pan recipes.

Mitchell Beazley

The Cocktail Dictionary: An A–Z of Cocktail Recipes, from Americano to Zombie by Henry Jeffreys (Oct. 6, $20, ISBN 978-1-78472-629-4). This A–Z compendium of more than 100 cocktails covers the classics and key techniques.

Mobius

One Pan Pescatarian: Delicious Veggie, Vegan and Fish Dinners by Rachel Phipps (Oct. 13, $30, ISBN 978-1-5293-4514-8). These 100, single-pan recipes are geared toward vegan and vegetarian eaters who occasionally eat fish.

Morrow

Fruit Cake: Recipes for the Curious Baker by Jason Schreiber (Nov. 10, $32.50, ISBN 978-0-06-297745-8) celebrates the fruit cake in 75 recipes, such as a blood orange bee sting cake and bourbon peach kugelhopf.

Norton

The Essential New York Times Cookbook: The Recipes of Record by Amanda Hesser (Sept. 29, $55, ISBN 978-1-324-00227-7). Former New York Times food editor Hesser updates her 10-year-old edition in this collection of 1,000-plus recipes.

Phaidon

Fäviken Beginning to End by Magnus Nilsson (Oct. 1, $59.95, ISBN 978-1-83866-125-0). Chef Nilsson reflects on Fäviken, his restaurant in remote Sweden that closed in 2019, and shares his theories behind the more than 100 recipes included here.

Rodale

The Honeysuckle Cookbook: 100 Healthy, Feel-Good Recipes to Live Deliciously by Dzung Lewis (Sept. 22, $27.99, ISBN 978-0-593-13560-0). The host of YouTube’s Honeysuckle channel presents an Asian-influenced guide to cooking at home.

Roost

The Nutritionist’s Kitchen: Transform Your Diet, Optimize Your Health, and Discover the Healing Power of Whole Foods by Carly Kellogg Knowles (Dec. 15, $27.95 trade paper, ISBN 978-1-61180-717-2). Dietician Knowles shares 60 healthful, seasonal recipes backed by the latest science-backed nutritional guidelines.

Robert Rose

The Best 3-Ingredient Cookbook: 100 Fast and Easy Recipes for Everyone by Toby Amidor (Oct. 15, $24.95 trade paper, ISBN 978-0-7788-0678-3) collects 100 15-minute recipes calling for just three ingredients.

Running Press

I Cook in Color: Bright Flavors from My Kitchen, and Around the World by Asha Gomez (Oct. 6, $35, ISBN 978-0-7624-9558-0). My Two Souths author Gomez focuses on cross-cultural flavors, and includes a bounty of vegetables and spice-forward twists.

Ryland Peters & Small

Bistro: Classic French Dishes to Cook and Enjoy at Home by Laura Washburn Hutton (Oct. 13, $14.95, ISBN 978-1-78879-282-0) collects more than 60 recipes for such bistro classics as coq au vin and lemon sole meuniere.

Scribner

Kitchenwise: Essential Food Science for Home Cooks by Shirley O. Corriher (Nov. 3, $25, ISBN 978-1-982140-68-7). The James Beard Award–winning author of CookWise explains the science of food and includes more than 30 of her tested recipes.

Skyhorse

Damn Good Chinese Food: Dumplings, Fried Rice, Bao Buns, Hot Cakes, Sesame Noodles, and Other Delicious Dim Sum—50 Recipes Inspired by Life by Chris Cheung (Nov. 3, $24.99, ISBN 978-1-5107-5812-4). Inspired by the old tea houses of New York’s Chinatown, Food Network personality Cheung shares recipes for stir-fried noodles, bao buns, pork buns, scallion pancakes, and potstickers.

Sterling

The Boba Cookbook: Delicious and Easy Recipes for Amazing Bubble Tea by Wendy Leung (Oct. 20, $14.95, ISBN 978-1-4549-4170-5). Taiwan’s bubble tea gets its due in this collection of recipes for making blended tea and tapioca balls.

Storey

Pie Academy: Master the Perfect Crust and 255 Amazing Fillings, with Fruits, Nuts, Creams, Custards, Ice Cream, and More by Ken Haedrich (Oct. 27, $35, ISBN 978-1-63586-111-2). The dean of the Pie Academy website gives a master class in pie making with more than 250 recipes.

Ten Speed

Greenfeast: Autumn, Winter by Nigel Slater (Sept. 8, $25, ISBN 978-1-984858-73-3) extols autumn and winter with 110 vegetarian recipes utilizing such ingredients as beetroot, apples, and goat curd.

In Bibi’s Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries That Touch the Indian Ocean by Hawa Hassan and Julia Turshen (Oct. 6, $32.50, ISBN 978-1-984856-73-9). Turshen and Somali chef Hassan present 75 recipes and stories gathered from grandmothers from South Africa, Mozambique, Madagascar, Comoros, Tanzania, Kenya, Somalia, and Eritrea.

Ten Speed/Jones

The Good Book of Southern Baking: A Revival of Biscuits, Cakes, and Cornbread by Kelly Fields (Sept. 8, $35, ISBN 978-1-984856-22-7). The James Beard Award–winning pastry chef of the New Orleans bakery Willa Jean offers 100 recipes for quick breads, muffins, biscuits, and cobblers.

Tiller

Basic Bitchen by Joey Skladany (Aug. 4, $29.99 trade paper, ISBN 978-1-982138-38-7). Chowhound editor Skladany celebrates the “basic bitch” lifestyle with recipes for pumpkin spice lattes, mimosas, avocado toast, and acai bowls. 75,000-copy announced first printing.

Univ. of Texas

Thai Fresh: Beloved Recipes from a South Austin Icon by Jam Sanitchat, with Kim Lane (Sept. 1, $35, ISBN 978-1-4773-2222-2). Sanitchat shares recipes from her Austin, Tex., establishment—a Thai restaurant that doubles as a gluten-free bakery and coffee shop.

Return to the main feature.


This article has been updated to remove a title that has moved out of the fall 2020 season. It has also been updated with new metadata for some titles.