While summer is great, one thing I look forward to each fall is falling back into my routine of cooking and baking more regularly. With fall arriving, a whole new selection of cookbooks come hot off the press and I for one, can’t freaking wait. Anyone who knows me, or has met me at least once, is probably aware that I love to cook and love to expand my cookbook library. This means that I can’t pass a thrift store, home goods store, or bookstore without popping in to see what cookbooks might be on offer. This time around, fall is looking extra delicious with so many new cookbooks being released. If you’re in the market for a few new cookbooks to spark your kitchen creativity, then keep on reading for a few new fall cookbooks.
Here are 9 fall cookbooks that we can’t wait to Get our hands on and cook!
Best known for being the food guy on the hit Netflix show Queer Eye, Canadian cutie Antoni Porowski has finally blessed us with a cookbook that’s so quintessentially him with approachable, yet inventive recipes. Out now, Antoni In The Kitchen plays homage to his Polish-Canadian upbringing with recipes like Polish Hangover Soup and Chilled Beet Soup, to name a few. Porowski also includes brilliant weeknight recipes that folks can cook up in no time and consist of five ingredients or less — talk about a weeknight wonder!
Need a meal to serve that’s delicious (obviously), un-fussy, and simple? You’ll want to grab your copy of Nothing Fancy by famed food writer Alison Roman because she knows a thing or two. Whether guests “dropped by” for an unexpected meal, or you’re serving dinner for a crowd, this book is filled with easy to execute recipes that are versatile and relaxed.
Known as the force behind the mega-successful food blog Half Baked Harvest and the cookbook of the same name, Tieghan Gerard has done it again. Gerard’s newest book, Half Baked Harvest Super Simple comes out on October 29 but I have a feeling it’s going to be just as big, if not bigger. Tieghan is a master at creating recipes that are simple and laid-back with fewer ingredients, but still deliver in the flavour department.
Let’s face it: chicken is one of the most versatile proteins around but with that being said, it can get real boring, real quick. The folks over at Food52 are on a mission to make chicken great again with the new cookbook, Dynamite Chicken. Featuring 60 new recipes to prepare chicken, this book is inventive, easy to follow, and most importantly, downright delish!
Looking to eat meat-free more often or need some new vegetarian recipes to cook up? Jamie Oliver’s newest book Ultimate Veg is exactly what you need with simple recipes made with simple ingredients. What I love about Jamie’s recipes, and cookbooks in general, is that they’re all suitable for the whole family, but don’t taste like kids meals if you know what I mean.
As the star of her own cooking show and winner of Masterchef Canada, it’s no surprise that Mary Berg’s recipes are going to be dynamite. Kitchen Party is Mary’s first book but after just a quick flip through it, it’s plain to see that it won’t be her last. Filled with delicious and stress-free recipes for brunch, dinner, and of course, dessert, this baby definitely deserves a spot on your cookbook shelf.
Toronto icon and author of Toronto Eats, Amy Rosen is back at it with Kosher Style — a cookbook totally dedicated to preserving classic Jewish recipes from her grandmothers. Get ready to cook up recipes like Lacy Latkes & Applesauce, Sour Cream & Onion Potato Knishes, and Toblerone-Chunk Hamantaschen. While this is a Kosher (duh!) cookbook, it’s really for anyone who loves to cook, eat, and sit around the table enjoying it with family.
African-American food goes waaay beyond soul-food in Jubilee, the newest cookbook by Toni Tipton-Martin, who is also author of The Jemima Code, a history of African-American cooking found in–and between–the lines of three centuries’ worth of African-American cookbooks. Tipton-Martin built on that research and, in Jubilee, has adapted those recipes for the modern kitchen. This diverse cuisine was created by enslaved master chefs, free caterers, and black entrepreneurs and has shaped American food as we know it.
Who doesn’t love a recipe you can make totally in the oven? As much as I love sautéing and pan frying, a set-it-and-forget-it recipe really is the stuff of dreams. Obviously I’m not alone in feeling this way because Yvette Van Boven’s newest book, Homemade In The Oven, is filled with recipes made just in the oven. If you think this sounds boring, think again because how good does stuffed Portobello mushrooms, a freshly baked plum pie, or cabbage rolls with caraway and hazelnuts sound?