New cookbooks are coming this fall from well-known chefs like Sean Brock, Gabrielle Hamilton, Yotam Ottolenghi and George Mendes.

The fall cookbook season is a busy time of year for the book publishing industry — with the summer behind us, there’s the promise of more time in the kitchen. And then the holidays hit and…what makes a better gift than a cookbook?! Take a look at some of the books we’re really excited about buying this fall. And if we missed you, hit us up at We’ll never turn down a cookbook, even if it’s Not Your Mother’s Microwave Cookbook

By George Embiricos, Jess Kapadia, Matt Rodbard and Chris Shott


North: The New Nordic Cuisine of Iceland by Karl Gislason and Jody Eddy
Release date: September 9, 2014
Chances are you aren’t going to cook much from this book, whose authors make a strong case that the new Nordic cuisine has extended well beyond the storied halls of Noma. Specifically, they're writing about Iceland. Scanning the pages of the hardcover you will find recipes for cauliflower with seabird eggs and something called astarpungar. That aside, the book does a nice job in clearly articulating the food culture of this fairly remote island nation. Gunnar Karl Gislason opened Restaurant Dill in Reykjavik's historic Nordic House in 2009 and has become one of the country’s best known chef. He teams here with a pretty nice crew: Food Republic contributors Jody Eddy and Evan Sung.

Mallmann on Fire by Francis Mallmann and Peter Kaminsky
Release date: September 23, 2014
Not much beats grilling out, and what better way to do it than under the guidance of trailblazing Argentinian cook Francis Mallmann? The grillmaster’s second book — his first work, Seven Fires, was called “captivating” and “inspiring” by The New York Times — features 100 recipes for live-fire meals both intimate and outsized. Mallmann takes readers on a global journey from winter’s snow to mountaintops, with beaches, crowded streets of Manhattan and deserted islands in Patagonia in between.

Flour and Water: Pasta by Thomas McNaughton
Release date: September 30, 2014
It’s an exhaustive A-Z guide to pasta with some burrata triangoli mixed in! Chef Thomas McNaughton shares 75 seasonally influenced recipes — for home cooks of every skill level — from his wildly popular flour + water restaurant in San Francisco. On the menu: Tagliatelle Bolognese; pumpkin tortelloni with sage and pumpkin seeds; tomato farfalle with chicken Polpettine, roasted peppers and basil. We say yes. To all.

Ovenly: Sweet and Salty Recipes from New York's Most Creative Bakery by Agatha Kulaga and Erin Patinkin
Release date: September 30, 2014
Agatha Kulaga and Erin Patinkin are the bakers, self-described “frosting-lovers” and co-founders of popular Brooklyn baking empire, Ovenly. We’ve been following their moves for a couple years now — be it through their insanely addictive bar snacks like maple thyme pecans, or their even more insanely addictive baked goods like currant and rosemary scones, and vegan salted chocolate chip cookies. Remember when vegan baked goods were basically all terrible? Ovenly changed that real quick like. Their debut book includes recipes for all sorts of greatness like crumbly shortbreads, beer-slicked caramel corn and buttery scones. And of course there is plenty of ink spilled to pay respect to the art of the chocolate chip cookie. 

My Best: Alain Ducasse, Daniel Boulud, Eric Ripert, Pierre Hermé by Alain Ducasse, Daniel Boulud, Eric Ripert and Pierre Hermé
Release date: October 2014
Among the most celebrated and accomplished chefs in history, these four luminaries have forever changed the landscape of fine dining. This new cookbook series (each chef has authored his own, separate work) will shine a light on the 10 recipes that have defined the chefs’ careers. Home cooks will finally be given the knowledge to whip up Ducasse’s famous vegetable cookpot, Boulud’s sea bass, Ripert’s bluefin tuna and Hermé’s ispahan.

The Slanted Door: Modern Vietnamese Food by Charles Phan
Release date: October 7, 2014
Charles Phan, born in Da Lat, Vietnam, has become the loudest voice promoting Vietnamese cooking in America — with his award-winning San Francisco restaurant serving as a bit of a megaphone. For his first book, Vietnamese Home Cooking, he took readers on a colorful journey to the alley kitchens of Saigon and beachside grills of the Central Coast. In this follow-up, he pens a love letter packed with recipes (think seared scallops with Vietnamese beurre blanc), stories and lots of photos.

My Portugal: Recipes and Stories by George Mendes and Genevieve Ko
Release date: October 7, 2014
In a way George Mendes has put Portuguese cooking on the culinary map with his five-year old New York City restaurant, Aldea (he was named a Food & Wine Best New Chef in the process, one of cooking’s highest honros). In this book, his first, he discusses that journey, but also travels around the world detail how former colonies have created their own food identity. There’s also a chapter titled Learning To Love Salt Cod, which provides a detailed recipes in exacting the dish at home. Twist our arms!

A New Napa Cuisine by Christopher Kostow
Release date: October 14, 2014
Napa may be most often associated with wine, but the region has also transformed itself into a dynamic food mecca. Case in point: The Restaurant at Meadowood, a three-Michelin-starred restaurant that has somehow flown under the national radar. A New Napa Cuisine follows chef Christopher Kostow’s journey from summer jobs at a Chicago-area music festival to helming the kitchen at Meadowood, through essays, curated recipes and photography, while celebrating the local artisans, products, growers and wilds that have played a role in establishing a specific style of cooking in the small valley.

Brooks Headley's Fancy Desserts by Brooks Headley
Release date: October 20, 2014

If you need proof that Del Posto pastry chef Brooks Headley has written a different kind of desserts book, all you have to do is turn to page ix. There you will find the forward written by producer Steve Albini. And if you have to look up that name, this might not be the desserts book for you. “They say that all arts aspire to music, but that’s a con,” writes Albini. “Music wishes it was food. Music cries itself to sleep over not having been born a ripe fig or shank of lamb.” Of course, this book by the award-winning pastry chef at Mario Batali's Del Posto has a bunch of recipes of nice gelato and carrot cake. There’s something called “donuts the hard way,” which is interesting and hard. But this collection of recipes, along with essays and photos, thoroughly references the chef’s punk rock past.

Heritage by Sean Brock
Release date: October 21, 2014
Finally! A full-length explicit opus from heralded chef Sean Brock, the leading visionary of Southern cooking — “the only true cuisine in America,” as he puts it. In his first cookbook, Brock offers both sensual recipes (ranging from classic pickled shrimp to contemporary crispy pig ear lettuce wraps) and cerebral riffs on the connection between the region’s culture and its crops. Pour yourself a few fingers of bourbon for this one. It’s going to get deep.

Marcus Off-Duty by Marcus Samuelsson
Release date: October 21, 2014
We're intimately familiar with Marcus Samuelsson's cuisine here at Food Republic — Samuelsson is one of our co-founders, a good friend and as you may have heard, a pioneering chef. With restaurants all over the world, Samuelsson's new cookbook focuses on the dishes he makes at home when he's not winning every award ever, or being awesome on TV. Read the stories behind some of his most cherished recipes, like mac and cheese with greens and Durban curry buns (also known as bunny chow). Need a playlist to cook to? Chef's got you covered.

Dominique Ansel: The Secret Recipes by Dominique Ansel
Release date: October 28, 2014
There may be no more recognized name in New York cooking than Dominique Ansel, the French pastry chef and yes – (sigh) – the creator of the famed Cronut. In his first cookbook, the former executive pastry chef at Daniel reveals the secrets behind several of the magical creations at his namesake SoHo bakery, called a “wonderland” by The New York Times critic Pete Wells. We'll get that mythical Cronut one day. Oh yeah, we will.

Prune by Gabrielle Hamilton
Release date: November 4, 2014
The first thing you'll notice about Gabrielle Hamilton's first cookbook, named for her East Village restaurant, is that its cover is a prune-colored riff on a Moleskin notepad. The second through eleventh things will hopefully be the Bloody Mary variations that keep guests lining up at Prune just about every weekend morning. Peruse 250 recipes, including a whole chapter entitled "Garbage," featuring tantalizing recipes created from throw-away ingredients (mmmm, bread heels and pan drippings!). If you loved Hamilton's best-selling Blood, Bones and Butter, now you can cook along!

Relæ: A Book of Ideas by Christian Puglisi
Release date: November 11, 2014
While many of the top restaurants in Copenhagen stick with a polished European sensibility — captain service, long tasting menus and so on — Relæ stands out for its casualness without compromising. It’s the ethic of the restaurant’s charismatic owner, a Noma and El Bulli veteran named Christian Puglisi. In his debut cook, he details the theory behind is award-winning plant-based cooking (for more, read our recent profile) and gives readers a few of his signature recipes like potato snow. 

Bar Tartine: Techniques and Recipes by Cortney Burns and Nicolaus Balla
Release date: November 25, 2014 

Strap on some mad-scientist googles and watch out for exploding jars of fruit pastes! The experimental duo behind one of San Francisco’s most celebrated restaurants dishes up creative ideas for fermenting, curing and pickling all sorts of good stuff. This modernist’s manual is big on layering flavors and especially heavy on food porn, boasting some 150 photographs.


Substantial Salads: 100 Healthy and Hearty Main Courses for Every Season by Caroline Hofberg
Release date: September 2, 2014
Salads are no longer simply considered appetizers or light summertime meals. Just take a stroll past the nearest Sweetgreen or Chop’t during lunchtime. People take their salads seriously and use a variety of rich and filling ingredients to create hearty flavors. Substantial Salads is here to help, offering one hundred diverse recipes for seasonal green and whole-grain salads, as well as dressings.

Plenty More: Vibrant Vegetable Cooking from London’s Ottolenghi by Yotam Ottolenghi
Release date: October 14, 2014
We were delighted by the vegetarian section of Yotam Ottolenghi's last book, Ottolenghi: The Cookbook. But his follow-up to 2011's Plenty is the first iteration of a cooking tome dedicated to the fantastic produce-centric cuisine of California, Italy, North Africa and the Middle East. If your vegetable game could be a little more…vibrant, for instance, this is the book that will revolutionize those weekly farmers market trips. You've never had vegetables, raw or cooked, this delicious.  

The Moosewood Cookbook: 40th Anniversary Edition by Mollie Katzen
Release date: October 28, 2014
For vegetarians, Mollie Katzen's seminal 1974 cookbook is essentially the bible. Now, four decades after its original hand-written and self-illustrated format, Katzen’s acclaimed collection of recipes is finally getting the proper King James treatment: a glossier commemorative edition with a fancy new introduction, penned by the plant-centric prophet herself. No leather binding, however; that would sort of defeat the point, wouldn’t it?

Greens + Grains: Recipes for Deliciously Healthful Meals by Molly Watson
Release date: December 9, 2014
In today’s day and age, it’d be difficult to mention just one book highlighting greens. Your new guide to weeknight dinners is here in the form of Greens + Grains, a collection of 45 innovative – yet simple – recipes that combine the nutritious and the appetizing. Full-page photography conveys the beauty of “hot” grains and greens. You know who you are, kale and quinoa. You studs, you.


Tacolicious: Festive Recipes for Tacos, Snacks, Cocktails and More by Sara Deseran and Joe Hargrave
Release date: September 2, 2014
There are few foods more popular than the versatile taco. From Sara Deseran – co-owner of San Francisco’s most beloved Mexican restaurant, Tacolicious – comes this cookbook on every aspect of taqueria fare. Learn how to make colorful salsas, crunchy snacks, fruity cocktails and, of course, a number of tacos (go for the deep-fried Baja-style fish variety) suitable for both easy weeknight meals and larger fiestas.

Roast: A Very British Cookbook by Marcus Verberne
Release date: September 30, 2014
Classic British cooking doesn’t get much love outside – or even within – its own country, and we think that’s simply unfair. The fact of the matter is that the cuisine is underappreciated: just take a look at this rendition of a full English breakfast. Or this English breakfast quiche. This book from Roast restaurant in London’s Borough Market showcases a full range of British foods – from breakfast and brunch to dishes like red deer Wellington with haggis and hay-baked leg of mutton for lunch and dinner. Don’t forget British pudding for dessert!

Das Cookbook: German Cooking…California Style by Hans Röckenwagner
Release date: October 14, 2014
We spent an entire day to exploring German cuisine back during Around the World in 5 Editors week. Basically, we concluded that German cuisine is awesome. And what better way to enjoy its classic dishes than by cooking them at home as instructed by longtime Los Angeles chef Hans Röckenwagner? In addition to the chef’s most popular restaurant offerings, the book includes sections devoted to holiday treats, bar snacks and bread-making. Like pretzel bread. Mmmm, pretzel bread.

The Pizza Bible by Tony Gemignani
Release date: October 21, 2014
Tony Gemignani is the 11-time World Pizza Champion. What does that mean, exactly? You’ll have to read our interview with him. But it’s no secret that this man knows his pizza – and has written a new book to share all his knowledge. The Pizza Bible covers the homemade basics behind nine different regional styles of pizza – from standards like Neapolitan, Roman and Chicago to renowned sub-specialties like St. Louis and Californian. We’re pretty sure that “pizza night” at home just got a serious upgrade.

Dabbous: The Cookbook by Ollie Dabbous
Release date: November 11, 2014
You don't live in London, and that's okay. We're here to let you know the hot ticket in town is a seat at Dabbous, chef/owner Ollie Dabbous' two-year-old prodigy of a restaurant. In addition to recipes for dishes so seasonal you might as well eat them right off the plant, tree or bush, the book's photography of the food in its actual native environment — the kitchen and dining room — is an exceptional treat. A must-have for fans of big, heavy, instantly classic cookbooks.  


Shrubs: An Old Fashioned Drink for Modern Times by Michael Dietsch
Release date: October 6, 2014
We’ve recently become enamored with shrubs, the vinegar-based vintage drink mixers that are making a comeback in bars nationwide. A more complex alternative to the same-old lemon or lime twists, shrubs provide a naturally fruity, tangy kick to sodas and cocktails. In addition to a number of classic and creative infusion recipes, the book contains a detailed history of shrubs and step-by-step photography.

Death & Co: Modern Classic Cocktails With More Than 500 Recipes by David Kaplan, Nick Fauchald, Alex Day
Release date: October 7, 2014

Like PDT, Death & Company is one of those landmark East Village bars that has existed on both hype (lines have pretty much always been long) and incredible cocktail making. Here’s the book that tells the bar’s long history, along with a mind-bending 500 cocktail recipes. It’s a big book for every cocktail fanboy out there.

The Brewer’s Tale: A History of the World According to Beer by William Bostwick
Release date: October 13, 2014
Documenting the history of the world according to beer is no easy task. That’s exactly what Wall Street Journal beer critic and Food Republic contributor William Bostwick is going to do in The Brewer’s Tale. Reaching back 5,000 years – and journeying from the redwood forests of Sonoma County, to bullet-riddled South Boston brewpubs, across the Atlantic, from Mesopotamian sands to medieval monasteries to British brewing factories – Bostwick tells the deeply informed tales of history’s archetypal brewers and their brews.

Sherry: A Modern Guide to the Wine World's Best-Kept Secret, with Cocktails and Recipes by Talia Baiocchi
Release date: October 14, 2014

The comeback kid of the wine world undergoes a full examination, detailing its storied tradition, sullied reputation and ultimate redemption. There’s also useful information on making cool contemporary cocktails and bites of food to pair with the lightly fortified Spanish wine, and knowing all about it can add another level to your drinking sophistication.


The Meat Cookbook by Nichola Fletcher
Release date: September 1, 2014
The Meat Cookbook is our kind of read. Some serious, no-nonsense insight into a topic that we care about. Deeply care about. With more than 300 recipes covering pork, lamb, beef, poultry, game and offal, this meat lover’s bible is loaded with authentic international recipes, such as Feijoada (Brazilian stew), frango piri piri (Portuguese spicy chicken) and Andalucian tripe. There are also 50 step-by-step techniques on how to properly cook meat and some expert advice from butchers.

The New Charcuterie Cookbook: Exceptional Cured Meats to Make and Serve at Home by Jamie Bissonnette
Release date: September 16, 2014
We’re pretty excited about our cured meats here at Food Republic. We’ve even devoted an ongoing series to charcuterie and butchery. In The New Charcuterie Cookbook, nose-to-tail icon Jamie Bissonnette – owner/chef of Toro in Boston and New York – showers readers how to master the art of charcuterie. Complete with a foreword from Andrew Zimmern, the paperback packs in recipes involving sausages, confits, salumi, pates in a variety of internationally-inspired preparations – think Banana Leaf-Wrapped Porchetta, Lebanese Lamb Sausages and Mexican Chorizo.

The Big Book of Bacon: Savory Flirtations, Dalliances and Indulgences with the Underbelly of the Pig by Jennifer L.S. Pearsall
Release date: November 4, 2014
Bacon. It’s one of the most universally loved foods and the backbone of some of the country’s most iconic dishes. Bacon and eggs. BLT. It’s hard to resist craving a crispy strip (or seven) of pure porky goodness. In fact, is there anything that bacon doesn’t work with? Author Jennifer L.S. Pearsall explores dishes ranging from comfort to extraordinary, basic to complex and across the spectrum of breakfast, lunch, appetizers, dinner and – of course – dessert.


Thug Kitchen: Eat Like You Give A Fuck by Thug Kitchen
Release date: October 7th, 2014
"You guys should do a fucking cookbook," fans said. Thug Kitchen replied "no shit, we're finishing it right now." That said, if you're not familiar with one of the internet's great "sweetheart" food blogs, you might want to bone up. Don't fuck around with some sorry-ass ten dollar takeout, crack this son of a bitch open and whip up one of their truly excellent recipes, like roasted beer cauliflower tacos. They swear by 'em. 


Food: A Love Story by Jim Gaffigan
Release date: October 21, 2014

More fat jokes from the jolly comic behind the New York Times best-seller Dad Is Fat. Expect whooping wisecracks at the expense of prissy things like kale and coconut water, as well as droll love letters to red-blooded American staples such as the bacon cheeseburger. You know the saying: laughter is the new Lipitor (or, something like that).

Saveur New Classics by James Oseland
Release date: October 28, 2014
Saveur is one of those magazines you read cover-to-cover, then hit the kitchen hard, then book a plane ticket somewhere amazing. Outgoing editor-in-chief (and Top Chef Masters judge) James Oseland compiled 1,000 recipes published over the years, along with useful illustrated techniques, photos and stories that will make this book the best Saveur binge-read you've ever had.

Update: This article was edited on September 4 to clarify some of the language in the entry for Sherry.