Scores of books come out this season; here are the ones we’ll be cooking from.
By David Tamarkin and Julia Kramer|
Barefoot Contessa Foolproof Ina Garten (Clarkson Potter, $35, Oct) Between all the talk about Jeffrey and the Hamptons, Ina has become a parody of herself. But that only makes us love her (and this, her eighth book) even more.
The Blue Bottle Craft of Coffee James Freeman and Caitlin Freeman (Ten Speed, $25, Oct) Obsessive-compulsive recipes for coffee (yes, you need them), less-obsessive recipes for coffee cake.
Bouchon Bakery Thomas Keller and Sebastien Rouxel (Artisan, $50, Oct) A meticulous, exacting and comprehensive pastry tome.
Edible Selby Todd Selby (Abrams, $35, Oct) The world’s most hipster interior photographer turns his focus to chefs and kitchens. Addictive coffee-table reading.
Frontera: Margaritas, Guacamoles, and Snacks Rick Bayless (W.W. Norton, $25, Nov) Admit it, those are the only things you really want to make anyway.
Jerusalem Yotam Ottolenghi and Sami Tamimi (Ten Speed, $35, Oct) Following up on last year’s revered Plenty, Ottolenghi teams up with Tamimi to pay homage to the food of their native city.
The Meatloaf Bakery Cookbook Cynthia Kallile (Adams Media, $20, Nov) The most unlikely success story in Chicago reveals its secrets.
The Mile End Cookbook Noah Bernamoff and Rae Bernamoff (Clarkson Potter, $27.50, out now) This book from the Brooklyn restaurant of the same name contains Jewish deli “projects”—smoked salmon, pastrami sandwiches, challah cinnamon buns.
My Provence Laurent Gras (Alta Editions, $10, out now) Gras, always a few steps ahead, publishes an e-book of homestyle French food.
The New Old Bar Steve McDonagh and Dan Smith (Agate Surrey, $20, Nov) A compendium of cocktail recipes (most of them classics) from the Hearty Boys. An intriguing bar snacks chapter includes inventions like chorizo-stuffed “pop tarts.”
The Smitten Kitchen Cookbook Deb Perelman (Knopf, $35, Oct) The obsessive home cook/blogger behind SmittenKitchen.com brings her engaging voice, meticulous recipe-writing and joyous love of food to the printed page.
Thanksgiving: How to Cook It Well Sam Sifton (Random House, $18, Oct) A holiday guide from a NYT editor. Does anybody not need this book?