8 new recipe books for a delicious fall

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Fall is always a great season for cookbooks. This one, however, is packed with an abundance of long-awaited baking books, as well as debut cookbooks from famous chefs.

“Bayou: delighting through the seasons of a Cajun life”

Melissa Martin, owner of the beloved Mosquito Supper Club restaurant in New Orleans, is Cajun. Its home territory is Chauvin, Louisiana, on the Gulf Coast in the southeastern part of the Bayou State. His second book, which is aptly named, “Bayou“, guides readers through lime and the passage of time in its territory. Fresh shrimp are mixed with fresh watermelon; biscuits are mixed with 7Up for a peppy boost; crab rolls are glorified as a more decadent alternative to lobster rolls This is a book with an inexorable sense of place – one that also contains recipes that work no matter where you live. (out now)

“Belly Full: Exploring Caribbean Cuisine through 11 Foundational Ingredients and Over 100 Recipes”

There’s a VIP room in paradise for cookbooks organized around kitchen essentials. Lesley Enston, with “Full belly“, demystifies Caribbean cuisine by revealing how similar the dishes are across the region’s islands. She does so by relying on 11 basic ingredients: beans, calabaza, cassava, chayote, coconut, cornmeal , okra, plantains, rice, salt cod and scotch bonnet peppers It’s such a simple and thoughtful way to experience a multi-faceted cuisine. (out now)

“Second generation: Hungarian and Jewish classics reinvented for the modern table”

It’s not quite only a counter at the Hungarian-inspired Agi counter in Crown Heights, Brooklyn. Yet the term is appropriate because the ambiance is intimate and the cuisine is personal. Chef-owner Jeremy Salamon’s first cookbook, “Second Generation: Hungarian and Jewish Classics Reinvented for the Modern Table,” is a tribute to his family’s cooking and his present as a queer Jew. His Caesar salad is sprinkled with caraway seeds; Babka is transformed into a version of spanakopita; dill is everywhere. These are recipes where modernity jingles with the delicious rhythms of the past. (out now)

“Bodega Bakes: Recipes for Sweets and Treats Inspired by My Corner Store”

Terroir, the term for a sense of place in wine and food, is often used in rarefied, Eurocentric terms. The Moselle hills of Germany for Riesling; the specific Burgundian funk and the richness of the Époisses glutantes. The truth is that “place” is anywhere and everywhere, and baker and Bakers Against Racism co-founder Paola Velez proves it with her dizzying, invigorating homage to the flavors of the Bronx bodegas of her childhood in “Bodega pastries“The savory Orange Donas, a perfect replica of Orange Hostess cupcakes, are a sublime example of Velez’s way with flavor and nostalgia. (published October 1)

“Desi Bakes: 85 Recipes Bringing the Best of Indian Flavors to Western-Style Desserts”

Author Hetal Vasavada takes the vibrant colors and flavors of India and fuses them with classic Western baking recipes. Snickerdoodles are garnished with cilantro and lemon. The checkerboard cookies shimmer with the pink and saffron hues of a Madras print. “Desi pastries” is full of inspired takes on what you only think you know about your favorite desserts. (published October 15)

“Crumbs”

The cookie is enjoyed almost all over the world. A keen developer of baking recipes, author Ben Mims proves this thesis with 300 recipes from 100 countries. Part history tome, part encyclopedic recipe book, “Crumbs” is also suitable for academics and home bakers. There are recipes for Vietnamese swirled “pig’s ear” cookies, toasted Welsh currant cookies, and, yes, a perfect American-style chocolate chip cookie. (published October 17)

“The four horsemen: dishes and wines for good times from the Brooklyn restaurant”

A good wine bar is both welcoming and effortless, where the food is always exactly what you want to eat and the wine list is full of sweet surprises. The Four Horsemen in Brooklyn is that kind of wine bar. Now you can create the spirit of such a place thanks to this book with recipes, like Mussels in Onion Vinagreta and Braised Leek Toasts with Whipped Ricotta, from Chef Nick Curtola and thoughts on drinking wine at home from Wine Director Justin Chearno, recently deceased. (published October 22)

“The King Arthur Baking Company’s Big Book of Bread”

King Arthur Baking Company produces some of the best flours and baking ingredients in the country. Then imagine what’s new”The King Arthur Baking Company Great Book of Bread” will do for US ovens! Fougasse; milk bread; cacio e pepe buns; sheng jian bao: This is a baking book that covers countless techniques across multiple cuisines , all with bold photos and detailed, precise instructions. (published October 22)