7 new cookbooks we’re getting closer to this fall


Fall 2021 brought an abundance of cookbooks. Dive into these pages.

Flavors of the Garden: Ancient Vegetable Recipes from Raw Wood

Food historian William Woys Weaver knows a thing or two about how to write a book – he’s written over 15. Flavors of the Garden, the expert in heirloom seeds and heirloom foods shows CSA buyers and home gardeners how to turn their veggies into tasty meals. With 80 recipes that follow the seasons, he shares comfort food such as Pennsylvania Dutch-inspired saffron corn soup, corn waffles with ham and bean sauce, ramp pesto, and apple pie. Lemon Blush tomatoes.

(October 12, Rizzoli)

The Korean Vegan Cookbook: Thoughts and Recipes from Omma’s Kitchen

Joanne Lee Molinaro, the woman behind @thekoreanvegan on Instagram and TikTok, shows off the vegetal side of Korean cuisine, synonymous with grilled meats and fish sauce. In her first cookbook, she offers a guide to using essential pantry ingredients such as soy sauce, doenjang (a fermented soybean paste), gochujang (chili paste), gochugaru (powder pepper), dashima (kelp) and dried mushrooms. The 80 included recipes cover bbang (breads), kimchi and salads, soups and stews, noodles and pasta, as well as banchan, the collective name for small side dishes that complement Korean dishes.

(October 12, Avery Publishing Group)

Black Food: stories, art and recipes from across the African diaspora

As Bryant Terry writes in the introduction to Black food, this cookbook is “a common sanctuary for the shared stories of the African diaspora”. The chef, activist and author has edited this collection of stories and recipes from dozens of black chefs and cooks, which include everything from green plantain chips and creamy oatmeal to smoked collard greens and black-eyed pea fritters. The book also includes a reading list curated by Terry.

(October 19, 4 color books)

Looks so good: 100 real recipes for each day of the week

In her second cookbook, Carla Lalli Music, formerly food director of Enjoy your meal, presents 100 recipes, including more than 50 vegetarians, to accompany you throughout the week. The first half of the book offers quick meals to prepare Monday through Thursday, when work and school schedules can make it difficult to prepare a good dinner. There are steamed lemongrass mussels, avocado and fresh chili caprese, chickpea pancakes with minced vegetables, and fatty noodles with mushrooms and an herb sauce. The second half, Friday through Sunday, includes plenty of stews and soups for lazy Sundays, as well as more ambitious dishes when you have a little more time to spare.

(October 19, Clarkson Potter)

Grist: A Practical Guide to Cooking Grains, Beans, Seeds and Legumes

It is the cookbook to relax. Chef Abra Berens celebrates the beauty and versatility of grains and pulses and the farmers who grow them. She offers an approach that has helped her reframe her own vision of cooking with them: instead of making a lot of lentil soup, for example, cook a lot of lentils and use them in different ways throughout. week long. Grist offers over 125 recipes for 29 different types of grains, legumes and seeds, plus hundreds of different flavor variations. She also hilariously tackles the inevitable farts that tend to accompany eating whole grains and legumes: “My mom swore by Beano. In short, find what suits you. Me, I just think farts are funny, so I don’t take prophylactics.

(October 26, Chronicles)

Cereals for every season: rethinking the way we do with cereals

Joshua McFadden, whose winner of the James Beard Award Six seasons helped transform the way many home cooks prepare vegetables, is back with a new cookbook on grains. Written with Martha Holmberg, Cereals for every season offers 200 recipes for salads, soups, cereal bowls, veggie burgers, cookies and crackers that contain barley, brown rice, buckwheat, corn, millet, oats, quinoa, rye, wheat and wild rice.

(November 16, Artisan Publishers)

New Native Kitchen: Celebrating Modern American Indian Recipes

Native American foods have been largely ignored by the culinary scene for centuries, but not anymore. Freddie Bitsoie, a member of the Navajo Nation and former executive chef of the Mitsitam Native Foods Café at the Smithsonian’s National Museum of the American Indian, partnered with James Beard Award-winning author James O. Fraioli to showcase the indigenous heritage of American cuisine. . The varied recipes, such as sweet pork chops with prickly pear and pan-seared trout with sumac with onion and bacon sauce, are hyper-seasonal and hyper-regional, and they offer a modern take on the traditional Native American cuisine.

(November 16, Abrams)


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