Top 10

All Hours: Crazy Good Food for Whatever, Whenever

Kwame Onwuachi and Joshua David Stein. Knopf, Sept. 22 ($40, ISBN 978-0-593-80258-8)

Nigerian American chef Onwuachi shows how to make cross-cultural comfort dishes like corn milk French toast and red stew chicken parm.

The Big Book of Dinner: Recipes and Rules (and How to Break Them)

Melissa Clark. Clarkson Potter, Nov. 17 ($50, ISBN 978-0-593-58036-3)

The New York Times food writer breaks down the building blocks of 175 recipes, explaining what makes them work and why.

Cooking Thai: Heritage and Modern Recipes from My Kitchen Notebooks

Pim Techamuanvivit, with Andrea Nguyen. Ten Speed, Aug. 25 ($40, ISBN 978-0-593-83658-3)

From the Michelin-starred chef behind San Francisco’s Kin Khao comes a guide to Thai cuisine featuring cultural insights and tips on techniques and sourcing ingredients.

Daily Dessert: Treats on Repeat

Caroline Schiff. Abrams, Oct. 13 ($35, ISBN 978-1-4197-8287-9)

There’s no need to wait for a special occasion to treat oneself to dessert, according to this compendium of unfussy recipes for cakes, ice cream, and other confections.

Don’t Mess Up Your Rice: 70 Recipes to Impress Uncle Roger

Nigel Ng. Simon Element, Nov. 3 ($32.50, ISBN 978-1-6680-9579-9)

Best-known for his YouTube videos critiquing Western chefs’ attempts to cook Asian food, Ng debuts with a roundup of recipes for such staples as chicken satay and egg fried rice.

Foods of La Frontera: Recipes and New Taste Frontiers from Both Sides of the Border

Pati Jinich. Harvest, Sept. 15 ($35, ISBN 978-0-06-337506-2)

Celebrating the cuisine of the borderlands of Mexico and the U.S., this collection features recipes for skirt steak nachos, crispy shrimp taquitos, and more.

Fundamentals of Flavor: 100 Recipes for the Science of Better Cooking

Nik Sharma. Chronicle, Sept. 22 ($45, ISBN 978-1-7972-1633-1)

Sharma, a chef and molecular biologist, explains how the four elements of nature can be harnessed by home cooks to enhance the flavor of their meals.

H Mart: The Cookbook: Essential Ingredients, Techniques, and Korean Recipes

Stacey Kwon and H Mart. Artisan, Oct. 6 ($50, ISBN 978-1-64829-338-2)

The first cookbook from America’s largest Asian supermarket chain traces the history of the store and includes 75
recipes made from ingredients that can be purchased there.

Hand Taste: Cook Like a Korean Grandmother

Esther Choi. Voracious, Oct. 27 ($37.50, ISBN 978-0-316-58261-2)

The cohost of the Food Network’s 24 in 24: Last Chef Standing debuts with a collection inspired by the Korean concept of sohn-mat (“hand taste”), the ability to impart exceptional flavor to every dish one touches.

The Secret Menu: Chinese Food in America, and How I Made It

Shiamin Kwa. Farrar, Straus and Giroux, Nov. 17 ($30, ISBN 978-0-374-61612-0)

Drawing on the metaphor of a restaurant menu only available to those who know to ask for it, Kwa interweaves her immigration experience with a history of Chinese cuisine in the U.S.

Longlist

4 Color

Carla Bakes: Sweet, Savory, and from the Heart by Carla Hall (Sept. 8, $40, ISBN 978-0-593-83724-5) serves up more than 80 recipes for such treats as sorghum flour drop biscuits and butternut squash beignets with spiced sugar.

Abrams

Essentially Basque: Bringing Spanish Cooking Home by Ryan Bartlow and Laurie Woolever (Oct. 13, $40, ISBN 978-1-4197-8442-2). The chef behind New York City’s Bartolo teams up with food writer Woolever to teach home cooks how to make the cuisine of Spain’s Basque region.

Andrews McMeel

The Little Book of Fermented Foods: The Funky World Where Food Is Alive and Good Gut Health Thrives by Lynda Balslev (Aug. 11, $12.99, ISBN 979-8-8816-0560-5) covers the basics of fermentation and includes 25 recipes for kimchi, yogurt, sourdough, and more.

Appetite by Random House

Done Right: Heartfelt Recipes from a Life in Restaurants by Teo Paul (Oct. 6, $35, ISBN 978-0-525-61305-3). One of the
leading chefs of Toronto’s food scene shares recipes for his best-known dishes and the stories behind them.

Mary’s Comfort Classics: Food to Fill Your Plate by Mary Berg (Sept. 22, $32, ISBN 978-0-525-61196-7) sings the praises of—and provides recipes for—mac and cheese, meatballs, and other comfort foods.

Artisan

Cha Chaan Teng: Comfort Food from Hong Kong’s Iconic Diners by Lucas Sin (Sept. 29, $40, ISBN 978-1-64829-413-6). Named best new chef by Food & Wine in 2021, Sin debuts with a collection inspired by the fusion menus of Hong Kong’s cafés. Recipes include curry chicken pie and slippery eggs over rice.

Bloomsbury

Dinner Time: Deeply Delicious Meals in 15, 30, 45 and 60 Minutes by Zena Kamgaing (Sept. 1, $35, ISBN 978-1-63973-945-5) features recipes made to fit busy schedules, such as creamy sun-dried tomato and harissa pasta, and oven-baked jollof rice.

Celadon

The Lost Kitchen, Vol. 3: Seize the Supper by Erin French (Oct. 13, $40, ISBN 978-1-250-36962-8). The proprietor of the Lost Kitchen in Freedom, Maine, offers ideas for well-rounded meals that make the most of seasonal ingredients. 250,000-copy announced first printing.

Chelsea Green

Baking with Ancient Grains: Mediterranean-Inspired Recipes for Living Well by Maria Speck (Oct. 13, $39.95 trade paper, ISBN 978-1-64502-427-9) showcases savory and sweet tarts, cookies, and breads made with whole-grain flours including buckwheat and millet.

Chronicle

East to East: Recipes and Stories from Mumbai to New York by Rachel Gurjar (Oct. 13, $35, ISBN 978-1-7972-3366-6) celebrates the immigrant experience with 101 Indian-inspired recipes for such dishes as shrimp biryani with pineapple raita, and cardamom sticky toffee cake. 60,000-copy announced first printing.

Clarkson Potter

Food Is a Feeling: Recipes & Stories,
with Love by Carla Lalli (Sept. 8, $36, ISBN 978-0-593-80062-1). The author of Where Cooking Begins spotlights the food that provided comfort and satisfied cravings following her divorce.

Simply Ina: A Barefoot Contessa Cookbook by Ina Garten (Oct. 20, $40, ISBN 978-0-593-23417-4) promises to show home cooks tips and tricks for making impressive meals with minimal effort.

DK

SingleThread: A Seasonal Approach to Intentional Cooking, Farming, and Hospitality by Kyle and Katina Connaughton (Oct. 27, $75, ISBN 978-0-593-97001-0). The married cofounders of Sonoma County’s SingleThread restaurant and farm debut with a cookbook inspired by their commitment to seasonal and local ingredients and sustainable practices.

Flatiron

The Old-Fashioned on Purpose Cookbook: Timeless Recipes That Fit Your Modern Life by Jill Winger (Oct. 6, $40, ISBN 978-1-250-41037-5) features more than 100 new recipes from the creator of The Prairie Homestead blog and author of The Prairie Homestead Cookbook.

Gibbs Smith

Comemos: Plant-Forward Recipes Celebrating Contemporary Mexican Cuisine by Alejandra Graf (Sept. 15, $35, ISBN 978-1-4236-6947-0) dishes up recipes designed to appeal to vegans, vegetarians, and omnivores alike.

Globe Pequot

New England Kids Cookbook: Tasty Favorites for Young Chefs by Jenny Shea Rawn (Sept. 15, $24.95, ISBN 978-1-4930-9565-0). Dietitian Rawn presents kid-friendly recipes for lobster sliders, maple granola, and other New England specialties alongside facts about the region’s culinary traditions.

Harvest

How to Cook Everything Vegan: Build on the Basics for Exciting Plant-Based Meals by Mark Bittman (Oct. 6, $40, ISBN 978-0-06-334521-8) offers a comprehensive how-to on plant-based milk, tofu, stir-fries, flatbreads, and other staples of the vegan diet.

Instant Noodles and Beyond: A Comic Book with Recipes for Souped-up Ramen, Mac & Cheese, and More by Robin Ha
(Aug. 25, $25 trade paper, ISBN 978-0-06-343714-2). The bestsellng author of Cook Korean! delivers another graphic novel cookbook, this time explaining how to upgrade instant noodles into a satisfying meal.

Knopf

Gather Around My Table: Simple, Flavorful Recipes from My Global Pantry by Kay Chun (Oct. 6, $40, ISBN 978-0-593-53740-4) features uncommon flavor and ingredient combinations, such as butter and parmesan shrimp dumplings and doenjang carnitas.

Microcosm

A People’s Guide to Matcha: The Green Tea That Took Over the World, from History to Recipes by Cara Brezina (Nov. 3, $12.99 trade paper, ISBN 978-1-64841-738-2) traces the 1,000-year history of matcha, and shares tips for preparing it traditionally and using it in desserts and savory dishes.

Mitchell Beazley

Bistro: French Food and Wine for Every Occasion: 250 Recipes—100 Wines by Stéphane Reynaud (Sept. 22, $50, ISBN 978-1-84601-690-5) spotlights such bistro classics as duck cassoulet and salad Niçoise, along with suggested wine pairings.

Morrow

Everyday Eats: 100 Simple and Healthy Recipes for Real Life by Alex Snodgrass (Aug. 25, $36, ISBN 978-0-06-342573-6). The Defined Dish blogger serves up ideas for make-ahead breakfasts, one-skillet dinners, and other meals created with minimum fuss.

Norton

The Dessert Table: 100 Joyful Jewish Sweets by Leah Koenig (Sept. 1, $39.99, ISBN 978-1-324-07659-9) surveys the 2,000-year history of Jewish desserts and includes recipes for creative takes on familiar favorites, like chai-spiced cheesecake and chocolate turtle babka.

Five Tastes: Delicious Recipes for Chinese Flavor by Fuchsia Dunlop (Oct. 20, $45, ISBN 978-1-324-05070-4) draws inspiration from culinary traditions across China for 120 recipes, from green beans with “strange-flavor” sauce to Shanghainese
seaweed cookies.

OH

Bake It Healthy: Over 70 Truly Decadent Treats That Are Actually Good for You by Arianne Jones (Jan. 12, $24.95, ISBN 978-1-0354-2950-9). The Olympic luger turned holistic nutritionist presents 70 desserts designed to help meet daily fiber, protein, and fruit and vegetable goals.

Parallax

The Plum Village Cookbook: Simple Plant-Based Recipes for Mindful Living from the Zen Monastery of Thich Nhat Hanh by Thich Nhat Hanh and the Plum Village Community (Oct. 27, $40, ISBN 978-0-938077-37-4) collects vegan recipes from the Buddhist monk’s retreat center in France and inspired by his teachings.

Penguin Books Canada

Fraiche and Simple: Easy Prep and Make-Ahead Recipes for Real Life by Tori Wesszer (Sept. 15, $34, ISBN 978-0-7352-5023-9) contains eight weeks’ worth of meal plans created by the Fraîche Living blogger, along with strategies for saving time in the kitchen.

Random House

Mindful Cooking: Simple Recipes for Nurturing Body and Soul by Eric Ripert (Oct. 6, $38, ISBN 978-0-593-97826-9) takes inspiration from Buddhist temple cuisine at monasteries across Japan and Korea for plant-based dishes like radish and turnip carpaccio with yuzu kosho vinaigrette, and eggplant schnitzel.

Rizzoli

Kincentricity: Connecting to Nature with American Indian Food Traditions by Enrique Salmón (Sept. 29, $35, ISBN 978-0-8478-7739-3) guides readers through the culinary legacies of Native American tribes, including geographically specific methods for harvesting and cooking heirloom foods.

With Tea: Culture, Accoutrements, and Rituals by Maria Geyman (Sept. 15, $30, ISBN 978-0-7893-4670-4) surveys the history of tea culture around the world, explains brewing techniques, and provides tips on incorporating teas and herbs into health and beauty routines.

Rodale

Cookie Queen: 80+ Irresistible, Doable, Giftable Recipes by Susan Spungen (Nov. 3, $40, ISBN 978-0-593-98074-3) provides ideas and instructions for compiling showstopping cookie platters and gift boxes.

Running Press

BTS Recipe Book by BTS (Sept. 15, $30, ISBN 979-8-89414-431-3) is an authorized cookbook featuring dishes inspired by the K-Pop band, along with QR codes for exclusive videos from its members.

Simon Element

Have You Eaten Yet? Family Recipes from a Restaurant Daughter by Ming-Na Wen (Oct. 6, $35, ISBN 978-1-6680-1161-4). The actor who voiced the character Mulan in the Disney animated film and starred on ER shares recipes and stories from her family kitchen and her parents’ Chinese restaurant in Pittsburgh.

Skyhorse

Abuela’s Plant-Based Bakes & Desserts: Vegan Sweets Inspired by Latin Family Recipes by Karla Salinari (Jan. 5, $29.99, ISBN 978-1-5107-8697-4) offers up 75 vegan recipes for such treats as coconut macaroons, lime cinnamon cake, and creamy coconut and chocolate pudding,

Ten Speed

The Kitchen I Came Home To: Big Flavors and Tall Tales from My Corner of Kentucky by Sara Bradley and Emily Timberlake (Sept. 29, $40, ISBN 978-0-593-83740-5). Two-time Top Chef finalist Bradley, who grew up Jewish in Paducah, Ky., presents a collection of twists on regional cooking, including sweet tea–brined chicken thighs and roasted
garlic matzo.

Ottolenghi Simple Too by Yotam Ottolenghi (Oct. 6, $45, ISBN 978-1-9848-6008-8) follows up the bestselling Simple with 135 more recipes that can be made in under 30 minutes, cooked in one pot, or prepped ahead.

Thames & Hudson

A House in the Lebanese Mountains: Recipes & Stories from Beit Trad by Sarah Trad (Sept. 15, $45, ISBN 978-1-76076-588-0) spotlights a family home in the mountains above Beirut that was turned into a guesthouse, featuring recipes for the Levantine food served there and photographs of the light and airy interior.

Tra

Gastrotaverna: Recipes of a New Greek Cuisine by Symeon Kamsizoglou (Oct. 20, $50, ISBN 978-1-962098-42-7) combines travel guide and recipe collection to highlight the culinary and historical heritages of Athens, Corfu, and other Greek regions.

Tuttle

Hamasaku: Recipes and Stories from Kyoto’s Legendary Hamasaku Restaurant by Hiroyuki Morikawa (Aug. 25, $40, ISBN 978-4-8053-2045-7) contains recipes for the eponymous restaurant’s signature dishes, including Spanish mackerel in miso and vinegared crab with chrysanthemum greens, alongside essays tracing the 100-year-old establishment’s history.

Union Square

Cuban Soul: 100 Vibrant Recipes from Mi Cocina by Mika Leon (Oct. 6, $35, ISBN 978-1-4549-9914-0) features classic takes and modern riffs on such Cuban dishes as lechón asado (slow-roasted pork shoulder) and pastelitos de guayaba y queso (guava and cheese pastries).

Verso

The Full English: The Ways We Eat and Why by Lewis Bassett (Sept. 22, $34.95, ISBN 978-1-83674-065-0). The chef and podcaster digs into eight essential components of modern-day British cuisine, including Greggs sausage rolls and curry, to explore the history and evolution of English food culture.

Voracious

Greek Out: Sunny Vibes, High-Energy Mediterranean Flavor by Maria Koutsogiannis (Sept. 8, $40, ISBN 978-0-316-59464-6). The Instagrammer behind @foodbymaria debuts with a collection of 120 recipes for Greek dishes like meatballs served over whipped feta, and charred halibut and halloumi skewers with dates and figs.

Season to Taste: Comforting Recipes You Won’t Find in a Restaurant by Corre Larkin (Nov. 10, $37.50, ISBN 978-0-316-60090-3)
pays tribute to the joy and simplicity of home cooking with recipes drawn from the family tables of France, Italy, and the U.K..

Weldon Owen

Happy Hour at Home: 100 Recipes for Snacking and Sipping with Friends by Elizabeth Van Lierde (Oct. 13, $32.99, ISBN 979-8-88674-421-7) provides inspiration and menu ideas for get-togethers in one’s home, including game nights and holiday parties.

Workman

A Romance Reader’s Cookbook: Seductive Recipes Inspired by the Books You Love to Read by Rochelle Bilow (Sept. 15, $30, ISBN 978-1-5235-3242-1) applauds the romance genre with 60 recipes inspired by the plots, tropes, and characters of novels by Jane Austen, Sarah J. Maas, Kennedy Ryan, and more.

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