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It's that time of year again when we break out the Dutch ovens, slow cookers, and crank up the oven. Because as fall leads into winter, there's just nothing quite like cooking up a soul-warming recipe and enjoying from the comfort of your couch or around the table with your loved ones.
Need some cooking inspiration for the months aheads? We got you. This year's class of NEW fall and winter cookbooks are just as much about discovering traditional dishes around the world as they are about cooking intuitively, and getting everyone involved in the process—especially the kiddos. You'll find everyday hitters and holiday inspiration from Shanghai scallion oil noodles to chestnut dumplings with an Aquavit Martini.
These are the new cookbooks we are most excited to cook—and more importantly eat—from through the cooler months and beyond. So, sharpen your knives and grab your favorite skillet because once you start flipping through these pages you won't stop cooking.
- Author: Hannah Che
- Why We're Excited: I know we’re not supposed to judge a book by its cover, but when I saw the cover of this cookbook I already knew it was destined for my kitchen. With plant-based recipes like Sweet and Sour Tofu and Stir-Fried Broccoli with Sichuan Pepper, I can already tell it's everything I want to eat on a Tuesday night for dinner. I’m also excited to read more about Che’s story, and how her new-found diet connected her with an old subset of umami-packed Chinese cooking. — Ariel Knutson, Editorial Director
- What We're Making First: That Fish-Fragrant Eggplant! I mean, come on—how good does that look?
- Author: Illyanna Maisonet
- Why We're Excited: I believe that food is one of the best ways to tell the story of a place and its people, and this new work from Illyanna Maisonet does just that. The cuisine of this island is shaped by its history of immigration and colonization; and the food of Puerto Rico is so much more than mofongo. I value a cookbook that I can not only cook from, but also read and learn from as well. I look forward to tucking into the rigorously researched backstories behind each dish and all of the accompanying, stunning photography. — Kristin Stangl, Library Content Editor
- What We're Making First: The Califas Shrimp, studded with spicy chorizo and the bright heat of sambal, tops my list of recipes to try when hunger strikes.
- Author: Christopher Kimball
- Why We're Excited: The title says everything about what I ask myself as I gaze into my cluttered fridge, freezer, and pantry. I am sure this resonates with so many people and will give them the confidence to just go for it with what they have. The recipes are pantry heavy which is good news for those whose refrigerators are the waiting room for the garbage can. Tuna and tomatoes, pasta sauces, and more, this book is a perfect gift for college students, those with limited space, and anyone who needs to keep a quick pantry-based meal in their back pocket. — Kysha Harris, News & Features Editor
- What We're Making First: I can't wait to dive into all the pasta sauces.
- Author: Maren Ellingboe King
- Why We're Excited: I haven’t lived in Minneapolis since I was 18, but looking through this cookbook I immediately feel at home. King provides a refreshing mix of Midwestern classics like Chicken Wild Rice Soup, and then a trove of new favorites like the most delicious-looking Aquavit Martini. And with beautiful photography and heartfelt stories, it’s a cookbook that’s also worthy of your coffee table. — Ariel Knutson, Editorial Director
- What We're Making First: Swedish meatballs and Gjetost Mac and Cheese (the Scandi influence is strong with this one).
- Author: Chris Scott
- Why We're Excited: Born and raised in New Jersey, I fondly remember driving through Lancaster, PA—America’s oldest Amish settlement—as a little girl watching as we passed by horses and buggies. Fascinated by the people, the culture, and the food, I always wanted to stop and explore that curiosity. Now, having lived in the south for a handful of years, I’m becoming better acquainted with the south’s staple cuisine: Soul food. An amalgamation of both these regions (and then some), Chris Scott’s cookbook, Homage, promises to be an exceptional blend of recipes, heritage, and storytelling. Something I can’t wait to explore! — Victoria Heydt, Editorial Project Manager
- What We're Making First: Spätzle followed by German chocolate donuts
- Author: Dana Bowen and Sarah Kate Gillingham
- Why We're Excited: My daughter, Eve, is the kind of cook that I only became much later in life—after years of restaurant cooking and culinary school. She makes kimchi. She sears steaks. Her knife skills stun onlookers. (Yes, I know…I’m very proud.) I would like to say that she inherited this all from me, but it wouldn’t be true. We owe most of her SKILLZ to the Dynamite Shop, a super cool cooking school in Brooklyn for kids and families; she’s take classes both there and virtually. So, I’m really excited that they’re finally putting all their expertise in a book! I can’t wait to delve into all their tips and tricks and to make that famous Dutch Baby Pancake recipe for myself—even when Eve isn’t around. — Todd Coleman, Creative Content Director
- What We're Making First: Summer Peach Fritters with peak-season stonefruit!
- Author: René Redzepi, Mette Søberg, Junichi Takahashi
- Why We're Excited: There are most cookbooks, then there are ones like this that you leave on your coffee table to page through in awe. As a former food stylist, I will be the first to tell you that food is a form of visual art, and this book is no exception. René Redzepi is the creative force behind Noma—a Copenhagen restaurant which often won the World’s Best Restaurant award (among countless Michelin stars)—until it shuttered in 2016. Given that I couldn’t make my way there before it closed, the team reopened just for me (or so I tell myself) in 2018 and this Noma 2.0 book is a nod to the restaurant’s new iteration. It still honors the seasonality and local sourcing of ingredients and is a masterwork in culinary precision, food science, and the art of plating. And, while I continue to save for an in-person meal at Noma one day, this book is a (much more affordable) way to transport myself there. — Kristin Stangl, Library Content Editor
- What We're Making First: Though I'm in it more so for the visuals and inspo, the pumpkin ragout and "flowerpot" chocolate cake sound just right for the season.
- Author: Ina Garten
- Why We're Excited: How does that TikTok meme go again? If Ina Garten has a million fans, I am one of them. If she only has one fan? That’s me. And if she has no fans? Then I’m dead. Yeah, I love Ina—so of course I’m more than a little excited to get my hands on her go-to dinner recipes. With recipes like Scrambled Eggs, Cacio e Pepe, and Overnight Mac and Cheese, I know I’ll be cooking from this book for a long time to come. — Ariel Knutson, Editorial Director
- What We're Making First: Did I mention the mac and cheese?!
- Author: Yasmin Fahr
- Why We're Excited: Boards in the morning, boards in the evenin’, boards at supper time, when you put meals on a board, you can have boards anytime. Super cheesy (no pun intended) to reference an iconic ‘90s jingle, but I firmly believe that food should be fun and boards do just that. Forget the traditional cheese and charcuterie moments, instead, tap into your creative side and create a Bloody Mary bar for brunch or a top-your-own chili board for your next family dinner. Yasmin hones in on creating simple, low-effort arrangements yet still creating a wow factor. —Victoria Heydt, Editorial Project Manager
- What We're Making First: I'm a big advocate of eggs all day, so the egg pita sandwich board has my name written all over it.
- Author: Maggie Zhu
- Why We're Excited: My partner Yuchen is Chinese and yet, I don’t know how to cook Chinese food. It’s an awkward imbalance that I’ve been looking to fix for a long time. As I’ve learned, eating at home is very different from eating out at a restaurant: the dishes are more plant-based with vibrant, yet gentle flavors. Zhu’s book is exactly what I’ve been looking to cook, learn, and eat. I can't wait to see that smile on Yuchen’s face (especially since she hasn’t been able to return home for this style of cooking for many years). — Todd Coleman, Creative Content Director
- What We're Making First: I can’t wait to try the Shanghai Scallion Oil Noodles and all the tofu and seitan variations.
- Author: Jorge Gaviria
- Why We're Excited: Most know masa as it relates to tortillas or tamales, but this cookbook opens pandora's box to endless history, inspirations, recipes, and more. Masa has long deserved to live in the spotlight, especially since it's one of our most fundamental (and ancient) ingredients. Once I'm able to pull myself away from the captivating imagery of this book, I plan to learn every way possible to utilize this elemental staple. — Lauryn Bodden, Editor-at-Large
- What We're Making First: Two words: Tamal Gnocchi.