The Best Cookbooks of Fall 2016

Here is a guide to this season’s best new cookbooks:

  • “EveryDayCook: This Time It’s Personal” by Alton Brown
  • “Simple: Effortless Food, Big Flavors” by Diana Henry
  • “A New Way to Dinner: A Playbook of Recipes and Strategies for the Week Ahead” by Amanda Hesser and Merrill Stubbs
  • “A Modern Way to Cook: 150+ Vegetarian Recipes for Quick, Flavor-Packed Meals” by Anna Jones
  • “Modern Potluck: Beautiful Food to Share” by Kristin Donnelly
  • “Small Victories: Recipes, Advice & Hundreds of Ideas for Home Cooking Triumphs” by Julia Turshen
  • “Land of fish and Rice: Recipes From the Culinary Heart of China” by Fuchsia Dunlop
  • “All Under Heaven: Recipes From the 35 Cuisines of China” by Carolyn Phillips
  • “Everything I Want to Eat: Sqirl and the New California Cooking” by Jessica Koslow
  • “Taste of Persia: A Cook’s Travels Through Armenia, Azerbaijan, Georgia, Iran and Kurdistan” by Naomi Duguid
  • “Taste & Technique: Recipes to Elevate Your Home Cooking” by Naomi Pomeroy with Jamie Feldmar
  • “My Two Souths: Blending the Flavors of India Into a Southern Kitchen” by Asha Gomez with Martha Hall Foose
  • “Mozza at Home: More Than 150 Crowd-Pleasing Recipes for Relaxed, Family-Style Entertaining” by Nancy Silverton with Carolynn Carreno
  • “Eat in My Kitchen: To Cook, to Bake, to Eat and to Treat” by Meike Peters
  • “Poole’s Recipes and Stories From a Modern Diner” by Ashley Christensen
  • “The Red Rooster Cookbook: The Story of Food and Hustle in Harlem” by Marcus Samuelsson

Meredith Heuer for The New York Times

Meredith Heuer for The New York Times

From Harlem to China, from traditional to modern, this is our guide to the season’s best new cookbooks.

A Trickier Stage
“EveryDayCook: This Time It’s Personal” by Alton Brown

Alton Brown’s eighth cookbook is the first in which he offers at least a small peek at the ways he cooks and eats at home. Peeks don’t come easy for Mr. Brown, who has always been more of a controlled showman than a freewheeling chef.

The Recipe Alchemist
“Simple: Effortless Food, Big Flavors” by Diana Henry

What distinguishes Diana Henry’s work isn’t just the quantity of recipes she produces, but their quality and originality, particularly in the creativity of her ingredient combinations. Seasoned with Kashmiri chiles, saffron, grape must and tamarind; garnished with pomegranate seeds, fresh mint, dill and parsley; and drizzled with prodigious amounts of sour yogurt, her flavor pairings are intelligently conceived without being pretentious.

Read full article here.

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