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?! A couple things are clear with this season of releases. The chef/restaurant book is absolutely the hottest category, with dozens of releases both big (Daniel Boulud, Gramercy Tavern, Manresa) and small and special (Le Pigeon, Robicelli’s, Pok Pok). Also, many publishers are trying to repeat the lightning in a bottle that was the runaway success of Jerusalem. So so-called international cuisines are getting play.

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, Richard Martin and Matt Rodbard 


Balaboosta: Bold Mediterranean Recipes To Feed The People You Love by Einat Admony
Release date: September 3, 2013

Balaboosta is a sort of best-kept secret in NYC’s dining scene, even though chef-owner Einat Admony had been serving New Yorkers amazing falafel for years at Taïm, in a city that surprisingly lacking in the Middle Eastern specialty. Now, with fortuitous timing considering the buzz around Jerusalem, the mixed-background Israeli (she’s got Persian and Yemenite roots) clocks in with a cookbook featuring dishes from Balaboosta’s tantalizing menu, with standouts like her fried olives with labne, Yemenite oxtail soup, and fluke ceviche with beets and fennel. Comfort food means different things to different people, but everyone will be able to take some comfort in the recipes in Balaboosta.

Le Pigeon: Cooking at the Dirty Bird by Gabriel Rucker, Meredith Erickson,  Lauren Fortgang, Andrew Fortgang
Release date: September 17, 2013
James Beard Award–winning Portland chef Gabriel Rucker has established his modest Portland restaurant as one of the city’s “must-visits” by straddling a line between high and low with genius cooking skills and an honest sense of humor. Rabbit blanquette along side “dirty” potato salad (chicken livers find their way in the dish). You will find $3 Coors next to premier cru Burgundies on the wine list. This first book from the chef was co-written with two longtime employees. Tellingly, Rucker once confided in his friend Andy Ricker, “We’re just trying to find new ways to get people to eat lots of butter.” Pure Rucker.

Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups and Then Some by John Currence
Release date: October 1, 2013
There was this one time when we shared some drinks with Oxford, Mississippi chef/restaurateur and somehow portions of the conversation ended up in an interview. It was one of the best we’ve ever run. The point? Get this man talking and exciting things happen. To get this man writing? Well, you’ve got yourself a page-turner. The book touches on the chef’s New Orleans upbringing, experience living in Western Europe and the great flux of the Southern food ways.

Daniel: My French Cuisine by Daniel Boulud and Sylvie Bigar
Release date: October 15, 2013

Like Prince and LeBron, Daniel Boulud requires no surname. And though this is hardly Boulud’s first book, the release promises to be his most personal — including 75 signature recipes from his eponymous restaurant (celebrating 20 years this fall), as well as 15 dishes from his home kitchen. An opening essay from author Bill Buford promises to be worth the price of admission alone.

The Scarpetta Cookbook by Scott Conant
Release date: October 15, 2013
Before he became famous by appearing on TV shows like Top Chef and Chopped, Conant opened the first of five Scarpetta locations in New York’s Meatpacking District, which won major praise on the back of spaghetti with tomato and basil sauce that is basically a very big reason you should pick up this book.

Robicelli’s: A Love Story, with Cupcakes: With 50 Decidedly Grown-Up Recipes By Allison Robicelli and Matt Robicelli
Release date: October 17, 2013

Forget if you like or hate or really hate the idea of cupcakes for a moment. When talking about this book from the talented team behind Brooklyn bakery Robicelli’s (cupcake specialists, if you will), it doesn’t really matter. As the title suggest, this is part memoir, part business case study (how to survive the worst recession in modern history is a recurring theme) and part recipe book. Also, the highest LOLs/page ratio of any book in this preview.

Manresa: An Edible Reflection by David Kinch and Christine Muhlke
Release date: October 22, 2013
Los Gatos legend David Kinch will release his first book, Manresa, offering recipes from the restaurant that earned him a global following, but also to tell the story behind his creative process and slightly obsessive brand of local sourcing. It was written with Muhlke, an editor at Bon Appétit and certified Kinch whisperer.

Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand by Andy Ricker and JJ Goode
Release date: October 29, 2013
Portland restaurant man Andy Ricker is the guy behind a mini dynasty of restaurants and bars in Portland and New York that take fiery Thai street food to their most-authentic extremes. Take, for example, the Isan-styled laap — a duck breast minced with liver and dressed with lemongrass, lime, fried shallots and chilies procured from what we’re certain is Satan’s CSA. The dish’s brightness was only outmatched by a brow-sweating heat. Plus you can order a textbook Aviation to wash it down. Bless you sir. This book, written with collaborator extraordinaire JJ Goode, looks to bottle some of Ricker’s joie de vivre when traveling, eating and living the foods of Thailand.

Ivan Ramen: Love, Obsession, and Recipes from Tokyo’s Most Unlikely Noodle Joint by Ivan Orkin and Chris Ying
Release date: October 29, 2013
As we find out in Orkin’s first book — a page-turning memoir (with some recipes) he wrote with Lucky Peach editor Chris Ying — there’s a meaty story to go along with a 30+ page ramen recipe (this is not a typo). And as the ramen master readies the opening of his Lower East Side noodle shop (read our interview), there is no better book to ready you the wait in line. Perhaps you can even read while waiting.

Roberta’s Cookbook by Carlo Mirarchi, Brandon Hoy, Chris Parachini, Katherine Wheelock
Release date: October 29, 2013
A pilgrimage to Roberta’s in Bushwick, Brooklyn for a late night (or possible early morning) pizza party, frozen drinks debauch, tasting menu, radio show taping or garden party has pretty much been a required move since they opened their beat-to-shit doors in 2008. And while chef-owner Carlo Mirarchi’s profile has shot to the moon, the food turned out of the wood-fired oven has remained so much the focus. This book is a testament to the food-first ethic (there’s no celebrity introduction of Mirarchi gracing the cover). Promised are pasta and pizza “tricks” as well as ingredient-obsessed recipes like corn, ‘nduja and purple basil.

The Gramercy Tavern Cookbook by Michael Anthony and Dorothy Kalins
Release date: October 29, 2013
Acclaimed restaurateur (as in, not just Shake Shack’s daddy) Danny Meyer writes the intro for the first book dedicated to the restaurant he’s run for almost 20 years. How do you write that, an intro to the restaurant you have worked so hard for? Past Meyer’s words are 125 recipes from the “fiercely seasonal” restaurant that has called Tom Colicchio and Michael Anthony its chefs, among many other prominent alumni.


The Vegan Stoner Cookbook: 100 Easy Vegan Recipes To Munch by Sarah Conrique and Graham I. Haynes
Release date: September 3, 2013

Beyond the fact that you should probably stick to vegan food “under the influence” anyway, the illustrations in this skinny little book are AWESOME! Think faded tomatoes, blitzed Brussels sprouts and hallucinating broccoli cooking and doing various other things that are fun stoned. That’s two…no, three great reasons to buy this book, plus 100 recipes by the authors/illustrators of the eponymous blog. Asparagus sushi or Doritos Locos Tacos–flavored Doritos: which sounds like the better choice?

The Heart Of The Plate: Vegetarian Recipes For A New Generation by Mollie Katzen
Release date: September 17, 2013

Writer, recipe crafter extraordinaire, James Beard Award–winner and all-around vegetable expert Mollie Katzen’s new book is for the young, modern vegetarian. You know that cookbook your mom and aunt and grandma and exes who cooked all have, The Moosewood Cookbook? She wrote that. And her new volume is lighthearted, humorous and insightful towards healthy eating and simple, delicious preparation. Try the pasta with orange chili oil, if you were wondering what to do with that brick of tofu. A Meatless Monday must.

Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes For Every Day Of The Week By Isa Chandra Moskowitz
Release date: October 22, 2013

Fun fact: Moskowitz has sold about a million cookbooks, all with vegan recipes and without a TV show. How’d this Brooklyn-raised, now Omaha-based chef do it? Her recipes don’t smack of overt veganism. Yes, there’s no dairy or meat of any kind, but in place of unusual ingredients and fake meats there’s tons of fresh veggies, grains and beans, informing recipes that are easily executed yet extremely delicious. Her first book for major publisher Little, Brown and Company should be a breakout for this young Jewish woman who doesn’t preach but instead encourages, with flavor-packed dishes that nod to Asia, Mexico and Italy.

Vegetronic: Extreme Vegetable Cooking by Alexis Gauthier
Release date: October 22, 2013

When vegetables, the “maligned minority of the kitchen,” are at the forefront of cuisine — as Michelin-starred chef Alexis Gauthier has dedicated his career to achieving — we wil live in a “vegetronic” world. Fruit and veggie-driven without shunning meat entirely (think crispy prosciutto garnish), Gauthier’s recipes are bold, modern, minimalistic and vividly hued. The photography alone makes the book worth a spot on the shelf.


The Beekman 1802 Heirloom Dessert Cookbook: 100 Delicious Heritage Recipes From The Farm And Garden by Josh Kilmer-Purcell, Brent Ridge and Sandy Gluck
Release date: September 10, 2013

Renowned urbanites turned “accidental goat farmers” Brent Ridge and Josh Kilmer-Purcell are famous for their farmsteading adventures at their historic upstate New York home, Beekman 1802. A follow-up to their Beekman 1802 Heirloom Cookbook, this collection features both rustic, vintage-inspired and contemporary heirloom fruit and vegetable recipes and doesn’t skimp on the fresh goat cheese (no worries there).

Southern Italian Desserts: Rediscovering the Sweet Traditions Of Calabria, Campania, Basilicata, Puglia and Sicily by Rosetta Costantino and Jennie Schacht
Release date: October 8, 2013

This book of desserts is a follow-up to author Rosetta Costantino’s acclaimed 2010 Italian cookbook, My Calabria. Along with writer Jennie Schacht, Costantino gives a visual tour of the varied and storied regions of Southern Italy via their sweet, baked, frozen and other confectionary delights.

Mast Brothers Chocolate  by Rick and Michael Mast
Release date: October 22, 2013

Mast Brothers chocolate is widely considered by chefs to be the best for cooking and baking owing to its damn-near perfection. But we just love a bar of it on its own, too. Meticulously sourced cocoa beans are roasted in-house for their small-batch chocolate bars wrapped in custom designed paper. It’s a must-have experience, and now you can recreate some of the Mast Brothers’ favorite recipes with their new cookbook. It’s a vast array of classic American desserts plus a selection of cocoa-spiked savory dishes for the adventurous chef, all penned by the founders of the “bean-to-bar” movement.

The Four & Twenty Blackbirds Pie Book: Uncommon Recipes From The Celebrated Brooklyn Pie Shop by Emily and Melissa Elsen
Release date: October 29, 2013
As (mostly) Brooklynites, we can attest that The Four & Twenty Blackbirds shop is typically crowded. They go through a lot of pies, as will you when you pick up their much-anticipated first cookbook full of baked goods that will make your kitchen smell like…well, an awesome pie shop. Salted caramel apple pie for the fall? Don’t mind if we do. Clafouti? We’ll have to Google it, but it sounds delicious!

Payard Desserts by François Payard and Tish Boyle
Release date: October 29, 2013

If you’re one of those folks who can pull off elaborate pastry recipes, teach us your ways. But until then, expand your repertoire with a new dessert book by legendary pastry chef François Payard. With recipes firmly rooted in classic French pastry, the book is a guide to serving your dining guests sweet works of art without a trip to the patisserie. Break out the silicon molds, ice cream machine and all the butter you can find, draw the shades, lock the doors and master a few of his time-tested creations. But even if you’ve never pulled off a pavlova, Payard’s the man to teach you how. Detailed information on Austrian online gambling spielautomaten.


The Artisan Jewish Deli at Home by Nick Zukin, Michael Zusman
Release date: September 3, 2013

If you’ve ever loved a pastrami on rye with cole slaw and pickles after a bowl of matzo ball soup and before a slice of chocolate babka, you’ve come to the right place. Food writer Michael Zusman and Nick Zukin, co-owner of Portland deli Kenny and Zuke’s, teamed up to publish this collection of the classic homestyle Jewish deli food you crave. And yes, you really can make these stellar recipes at home, latkes, applesauce and all. Ever think there was a celery soda outside Dr. Brown’s? There is…

Ottolenghi: The Cookbook by Yotam Ottolenghi, Sami Tamimi
Release date: September 3, 2013

Jerusalem native Chef Yotam Ottolenghi’s eponymous food shops in London are always packed, and his cookbooks are bestsellsers. Penned with co-author/partner Chef Sami Tamimi, Ottolenghi: The Cookbook is a collection of 140 Mediterranean-influenced recipes from the restaurants. Our favorite part (besides the food?): their first American release of the book uses our wild American units of measurement. No more guessing how many cups of flour go into one of those famous yogurt cakes.

The Burma Cookbook: Recipes From The Land Of A Million Pagodas by Robert Carmack and Morrison Polkinghorne
Release date: October 16, 2013

If you’re going to write a cookbook about the cuisine in Myanmar, make it a travelogue packed with history, art and local etiquette. Travel writers and Southeast Asia culinary tour leaders Robert Carmack and Morrison Polkinghorne take you through the streets, markets and restaurants in modern-day Myanmar. Can’t find lahpet in your local market? Neither can we — there’s a whole section on substitutions. It’s not like you can say you have too many Burmese cookbooks.


Cider, Hard and Sweet: History, Traditions, and Making Your Own by Ben Watson
Release date: September 3, 2013

Cider is undoubtedly exploding onto today’s drinking scene. In the third edition of his work, longtime Slow Food Movement writer Ben Watson takes an in-depth look at its different styles – draft, farmhouse, French, New England and sparkling (we’ll admit we didn’t know about all of those, either) – as well as its storied cultural and historical roots. Included are a number of cider-based recipe and information about other apple products, such as apple wine and cider vinegar.

The Complete Beer Course: Boot Camp for Beer Geeks: From Novice to Expert in Twelve Tasting Classes by Joshua M. Bernstein
Release date: September 3, 2013

Find yourself stumped at the increasing number and varieties of brews readily available at your local watering hole or liquor store? You’re not alone. Beer expert — and occasional Food Republic columnist — Joshua M. Bernstein breaks down the elements that define different styles of beer through a series of simple, targeted tastings. Soon, you’ll have no problem distinguishing between Trappist ales, aromatic pale ales and bitter IPAs.

Inventing Wine: A New History of One of the World’s Most Ancient Pleasures by Paul Lukacs
Release date: December 3, 2013

Books on wine are a dime a dozen, but Paul Lukacs’s new work looks at a novel concept: the transformation and reinvention of wine’s social roles through the course of history. Trace the world’s most storied beverage back some 8,000 years and follow along as the James Beard Award–winning author examines its historical and cultural implications.


A Greedy Man in a Hungry World: How (Almost) Everything You Thought You Knew About Food is Wrong by Jay Rayner
Release date: October 22, 2013
“Here is the reality: Within a few decades, we will have nine billion mouths to feed, and we won’t be doing that by flogging free-range eggs from a stall in a farmers’ market.” Jay Rayner, recognized as the UK’s most influential food and drink journalist, pens this book with the goal of dispelling much of today’s seemingly conventional culinary wisdom. He shows why he believes our future lies in large-scale food production, dragging down “the cottage industries that foodies often cheer for,” along with present obsessions such as “organic” labels and farmers’ markets.

Provence, 1970: M.F.K. Fisher, Julia Child, James Beard, and the Reinvention of American Taste by Luke Barr
Release date: October 22, 2013

Today, it takes long-planned festivals and one-night dinners to bring together top culinary talent. In the winter of 1970, however, long before these events became commonplace, a few of the world’s most iconic figures found themselves together coincidentally in the South of France. The group’s discussions delved into meaning of taste, the influences countries’ cuisines have on one another and predictions about the future of food. They were documented by famed food writer M.F.K. Fisher and now pieced together by her great-nephew. The results are equal parts revealing and brilliant.

L.A. Son: My Life, My City, My Food by Roy Choi with Tien Nguyen and Natasha Phan
Release date: November 5, 2013

With a background that included being named valedictorian at the CIA and a stint at Le Bernardin, Roy Choi did not seem destined for food truck service. Yet it was his portable Kogi BBQ that famously combined Korean and Mexican cuisines and first demonstrated the power of the Internet and social media in the food industry. The chef — considered “a sort of post-Abstract Expressionist food artist” — chronicles his early days and explores the street food scene in Los Angeles in this memoir/cookbook from Anthony Bourdain’s imprint with Ecco.

Anything That Moves: Renegade Chefs, Fearless Eaters, and the Making of a New American Food Culture by Dana Goodyear
Release date: November 14, 2013

We fast forward to the present, where it’s no secret that our culture is fascinated by the bizarre and extreme. This is especially true in our eating habits, as some of the most popular culinary television programs involve unorthodox food items (insects or duck fetus, anyone?) and an upscale restaurant dinner often includes ingredients from ash to hay to edible types of foam. New Yorker writer Dana Goodyear takes a humorous attempt at understanding the implications of the ways we eat and how the extreme has etched its way into the mainstream.