New Cookbooks For A New Season

One of the best aspects about the colder weather coming is that home chefs feel like cooking and baking. The chillier temps also gets us curious and wanting to try all sorts of new recipes. What better way to try new dishes than a new cookbook. There are a slew of them recently published that will definitely expand a home chef's repertoire.

There are thirteen outstanding ones that the New York Times Food section writers recommend. Everyone from Tejal Rao to Melissa Clark and Julia Moskin weighed in. There are so many exciting and  different choices out there.If you're into international cooking then check out Maangchi's Big Book of Korean Cooking : From Everyday Meals To Celebration Cuisine (Rux Marten Publishing) written by Emily Kim, the YouTube cooking star who also goes by Maangchi. Occasional Food contributor, Martha Rose Shulman helped write this salute to Korean cooking with such dishes as tofu stews and dosirak - lunchtime meals for kids.Another stimulating one celebrating overseas cuisine is Sababa: Fresh, Sunny Flavors From My Israeli Kitchen (Avery Publishing) by former New Yorker, Adeena Sussman, an American food writer who moved to Tel Aviv, The cookbook came about thanks to her love of visiting the shuk or outdoor market.Middle Eastern flavors abound here. There are roasted carrots with a tahini and date syrup along with labneh with caramelized pineapple and sumac and baby lamb chops marinated in shug, a mix of green chiles, cardamon and cilantro sauce. Japanese cooking is also big thanks to Ivan Orkin and Chris Ying with their book The Gauin Cooking:Japanese Recipes From A Chef, Father, Eater and Lifelong Outsider (Rux Marten), There is the traditional gyoza dumplings and the not so traditional miso mushroom chili.

American cooking is also big in cookbooks this season. Toni Tipton-Marten's Jubilee: Recipes From Two Centuries of African-American Cooking (Clarkson Potter Publishing) is the follow up to The Jemina Code,an annotated bibliography of African American cookbook. Home chefs will love the recipe for pork chops smothered in caper-lemon sauce. Those who loved the famed San Francisco bakery, Tartine will go mad for Tartine :A Classic Revisited (Chronicle Publishing). Elisabeth Prueitt and Chad Robertson , creators of the baking empire have included a whopping sixty-eight new recipes along with their classic ones like the good morning buns. For those home chefs who love Tex-Mex cooking Ama :A  Modern Tex-Mex Kitchen (Chronicle Publishing) features vegan dishes such as cashew based queso with the flavors of charred onion garlic and  green chile. Chef Josef Centeno, used his recipes popular in his LA restaurants. Novice cooks will love such help books as Nothing Fancy: Unfussy Food For Having People Over  (Clarkson Potter) written by Food's Alison Roman. She offers labne with sizzled scallions along with pep talks.Other cookbooks feature Evan's Funk's American Sfoglino (Chronicle ) along with Diana Henry's From The Oven To The Table:Simple Dishes That Look After Themselves (Mitchell Beazley).Go to the Times Food section to see the entire list.

This is the season to test out  recipes.  Buy one or two of these cookbooks and expand your repertoire. It's a fun time to try new dishes and ingredients.