Fall Cookbooks for the Ultimate Foodie

Following up on her popular cookbook, Five Marys Ranch Raised, Mary Heffernan reveals family life on the ranch through the traditions, crafts, and meals they share together throughout the year. Arranged around 17 themed menus for favorite family events and activities, Five Marys Family Style takes the reader on a journey through the seasons and customs that drive life on the ranch.

Go inside the mind of a chef to learn the fundamentals of Indian cuisine and decode the secrets to cooking with spices in this beautiful collection of over 100 timeless recipes.

100+ fresh, plant-based, umami-packed recipes that show the range of traditional and modern Chinese vegan cuisine from the creator of The Plant-Based Wok. This book will delight vegans, vegetarians, and omnivores alike, inviting you to explore a whole world of flavors and ingredients.

Mezcla means mix, blend, or fusion in Spanish, and in her first solo cookbook, Ixta Belfrage — loved for her inventive ingredient combinations — shares her favorite mezcla of flavors. Helpfully divided into quick recipes (for when you need something great on the table, fast) and longer recipes (for when you have time to slow down and savor the process), here are one hundred bold, impactful recipes inspired by Italy, Brazil, Mexico, and beyond.

100 of Food52’s simplest, most rule-breaking recipes yet to help beginners and other time-strapped cooks build confidence in the kitchen, from the IACP Award-winning, New York Times bestselling Genius series.

Nadiya Hussain, winner of The Great British Baking Show, knows that what we bake depends on the day of the week and what mood we’re in. In Nadiya’s Everyday Baking, Nadiya shares nearly 100 simple and achievable recipes for breakfast, dinner, dessert, and everything in between. Organized by situation and occasion, Nadiya’s recipes are designed to always provide for a delicious, rewarding meal no matter what kind of day you’re having.

Rosie Mayes, popular author of I Heart Soul Food, and creator of I Heart Recipes, serves up 100+ amped-up, super soul food recipes — including fan favorites — guaranteed to bring her cousins joy!

Extra Good Things is all about the secret culinary weapons — condiments, sauces, dressings, and more — that can make a good meal spectacular. The abundant, vegetable-forward recipes in this collection give you a delicious dish plus that special takeaway — a sauce, a sprinkle, a pickle! — that you can repurpose time and time again in other recipes throughout the week, with limitless opportunity. Soon you’ll be able to transform any dish into an Ottolenghi favorite.

Even Ina Garten, America’s most-trusted and beloved home cook, sometimes finds cooking stressful. To make life easy she relies on a repertoire of recipes that she knows will turn out perfectly every time. In Go-To Dinners, you’ll find lots of freeze-ahead, make-ahead, prep-ahead, and simply assembled recipes so you, too, can make dinner a breeze.

Through more than 80 seasonally inspired recipes, Tanya Holland’s California Soul showcases modern soul food from the acclaimed chef of Brown Sugar Kitchen and host of Tanya’s Kitchen Table. Tanya’s inventive cuisine — rooted in a Black Southern cultural repertoire with a twenty-first-century sensibility using local, sustainable, chef-driven, seasonal ingredients — is showcased in recipes for every season. Filtered through the rich history of African American migration that brought her own family from the Deep South to the West Coast, Tanya’s recipes are as comforting and delicious as they are steeped in history.

In First Generation, Frankie Gaw of Little Fat Boy presents a tribute to Taiwanese home cooking. With dishes passed down from generations of family, Frankie introduces a deeply personal and essential collection of recipes inspired by his multicultural experience, melding the flavors of suburban America with the ingredients and techniques his parents grew up with.

This is the story of a family as told through food. Judy, the mom, speaks to traditional Chinese dishes and cultural backstory. Bill, the dad, worked in his family’s Chinese restaurants and will walk you through how to make a glorious Cantonese Roast Duck. Daughters Sarah and Kaitlin have your vegetable-forward and one-dish recipes covered — put them all together and you have the first cookbook from the funny and poignant family behind the popular blog The Woks of Life.

More than 120 all-new recipes that will leave everyone feeling good, from crowd-pleasers with a healthier twist to family favorites you can rely on every day — from the New York Times bestselling author of Half Baked Harvest Super Simple.

Beloved food writer and social media star Andy Baraghani helps you define and develop your personal cooking style — and become the cook you want to be — in more than 100 recipes. The Cook You Want to Be is a trove of go-to recipes and knowledge, stunning photographs, and delicious, simple home cooking for modern times.

A highly personal love letter to the beauty and bounty of México in more than 100 transportive recipes, from the beloved food writer and host of the Babish Culinary Universe show Pruébalo on YouTube and Food52’s Sweet Heat. 

New York Times staff writer Eric Kim grew up in Atlanta, the son of two Korean immigrants. Food has always been central to his story, from Friday-night Korean barbecue with his family to hybridized Korean-ish meals for one — like Gochujang-Buttered Radish Toast and Caramelized-Kimchi Baked Potatoes — that he makes in his tiny New York City apartment. In his debut cookbook, Eric shares these recipes alongside insightful, touching stories and stunning images shot by photographer Jenny Huang.