8 New Cookbooks We’re Reading this Fall
John Besh, Alice Waters, Jacques Pépin. Some of the biggest names in the biz are releasing cookbooks this fall.
Crossroads
Los Angeles vegan chef Tal Ronnen proves that cooking lower on the food chain can be more exciting than grilling a T-bone. Skeptical? Try his linguine with balsamic-roasted mushrooms and tomato-basil butter. ($35, Artisan)
Mark Bittman’s Kitchen Matrix
Like Bittman’s New York Times Magazine column, this book subs infographics for traditional recipes – showing, instead of telling, how to adapt methods and ingredients to create dozens of original dishes. ($35, Pam Krauss Books)
Slow Fires
Justin Smillie, chef at Upland in New York City, details his go-to braising, roasting, and grilling techniques, then showcases them in 52 meals – think Sunday suppers like stovetop cassoulet or grilled veal meatballs. ($40, Clarkson Potter)
Jacques Pépin Heart & Soul in the Kitchen
To coincide with the airing of his final PBS series, the beloved French chef shares the straightforward dishes he relies on to feed family and friends. From a silky, make-ahead broccoli soup to sole fillets broiled for just 2½ minutes and served with chive butter, the offerings are as approachable as they are satisfying. ($35, Houghton Mifflin Harcourt)
Besh Big Easy
“This isn’t chef-fy food, just good home cooking,” says John Besh, whose fourth cookbook begs to be dog-earred and stained. The recipes are his simplest to date: baked cheesy grits, done in 35 minutes, and Sweet Corn Macque Choux (right), a Cajun staple that comes together in a single skillet. ($25, Andrews McMeel)
Heartlandia
As the title suggests, Midwestern fare meets Portland’s artisanal obsessions in this book by Adam and Jackie Sappington, of The Country Cat. Adam may butcher his own cow, but he turns it into beef jerky; and while the couple believes that everything tastes better with ranch dressing, they craft theirs from scratch. ($30, Houghton Mifflin Harcourt)
My Kitchen Year
Ruth Reichl recounts how cooking day in and day out helped her chart an uncertain future after Gourmet magazine was shuttered in 2009. Not surprisingly, her recipes veer into comfort-food territory: smoky bison chili, grilled cheese studded with shallots, gingered applesauce cake. ($35, Random House)
My Pantry
Alice Waters’s latest tome champions stocking your kitchen with homemade staples, like beef broth and tomato confit, so that whipping up next-level meals will never take long. ($25, Pam Krauss Books)
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