While some look forward to autumn’s pumpkin spice latte and crispy leaves, for others it heralds the birth of a whole new class of cookbook. Here we’ve rounded up six fall releases that will help you improve your cooking skills and knowledge both indoors and out.
Dinner in One: Extraordinary & Simple One Pan Dishes: A Cookbook by Melissa Clark
New York Times Reporter Melissa Clark has written over three dozen cookbooks – now she adds her latest, dinner in one, to the squad. The idea is simple: meals that can be prepared in just one pot or pan, with the book’s nine chapters organized by cooking vessels: Sheet Pans, Skillets, Stew Noodles, Dutch Ovens, Casseroles, Soup Pots, Instant Pots, Cakes require just one bowl and Dishes that do not require any pots at all. “The recipes here are guidelines to be followed, but only up to a point,” writes Clark. Feel free to bake their Cardamom Sour Cream Pound Cake on the grill if you’re feeling adventurous. According to Clark, taking risks is part of it.
diamsporican: A Puerto Rican Cookbook by Illyanna Maisonet
This debut cookbook from Puerto Rican food columnist Illyanna Maisonet is a memoir-style collection of 90 recipes recited from Maisonet’s own deeply personal perspective. Many are outdoor-friendly, including dishes like grilled oysters and a stunning, flavorful pavochon or roast turkey seasoned with cumin, granulated garlic, dried oregano and more. Vibrant photography offers a bird’s-eye view into Maisonet’s culinary world, where colour, ingredients and a sense of place anchor the gastronomic heritage. “The cookbook you are holding in your hands is a haunting declaration of love to a culinary tradition,” writes Maisonet in its introduction. It’s a culinary perspective—Puerto Rican food seen through an American experience—worth revisiting, both indoors and out.
True North Cabin Cookbook: Recipes & Stories from a North Woods Table by Stephanie Hansen
True North Island, near Ely, Minnesota, is the setting for this intimate cookbook, organized by seasons and enjoyed in the family cabin of food writer and blogger Stephanie Hansen. Many of the recipes are outdoor-oriented, including barbecue short ribs, apple pancakes with salted caramel sauce, and grilled lamb burgers. Other recipes, like beef bourguignon, sourdough bread and blueberry galette, can be easily prepared on an outdoor heat source like a gas or pellet grill, or indoors as a warming post-adventure meal. It’s one of the most flexible and timeless cookbooks of the cool-weather season.
Evolutions in Bread: Artisan Pan Breads and Dutch Oven Loaf at Home by Ken Forkish
James Beard Award winner Ken Forkish, author of flour water salt yeastrevisits one of the most popular pandemic hobbies in his sequel cookbook, Evolutions in bread. And while his first cookbook might lean on the complicated side, this one is intended for those less experienced at bread-making (although those with some basic knowledge will be well served). These breads can be made in everyday skillets and Dutch ovens, and are also less temperamental than some other breads. For those who sparked their interest in baking the sourdough pandemic, this book will help reignite that fire.
Masa: techniques, recipes and reflections on a timeless staple by Jorge Gaviria
The definitive guide to making quality masa from scratch has finally arrived from Jorge Gavira, the founder of Masienda. The perfect taco, Gavira argues in his love letter to masa, starts with the perfect tortilla, and the perfect tortilla starts with excellent masa, the transformative dough that forms the basis of tortillas — and so much else in Mexican cuisine. Provision of historical context and numerous comprehensible techniques, masa is the kind of book that will provide encyclopedic knowledge well into the future.
Boards and Spreads: Shareable, easy arrangements for every meal by Yasmin Fahr
Casual dining reigns supreme in Yasmin Fahr’s latest cookbook, with dishes divided into seven categories (Breakfast Boards; Breads on Boards; Snack Boards + Salad & Vegetable Boards; Dinner Boards; Take It Outside; Accents + Add-Ons; and Dips, Spreads + More fun stuff). Fahr refines her idea as a “low-effort, high-reward cooking approach” that is “designed for flexibility.” The bold flavors are convincing (see: the charred salad duo, the kebab dinner, and the feta flatbread), and the boards can be transported anywhere you want, including your choice of breakfast, lunch, or dinner patio.