One of the best aspects of fall is that it produces harvests. There are apples and pears along with pumpkins. Yet the best bounty of all is the plethora of cookbooks that comes with the season. There are some great ones , perfect for fall cooking and baking.
The New York Times Food section gave a very good analysis of what's coming off the presses these days. A wide range of Food contributors such as regulars Julia Moskin, Melissa Clarke and Kim Severson along with Vaughn Vreeland, Margeaux Laskey, Alexa Weibel and even Pete Wells reviewed and recommended these must buy cookbooks. There's books for everyone. Ina Garten fans will love her Modern Comfort Food (Clarkson Potter) has her classic recipes as tuna melts, risotto and corn muffins. Ms. Severson who reviewed the book clains it's a a bit Hamptons and not diverse. Yet' it comfort dishes from everyone 's favorite TV cook, and that's what we need right now. Another famed chef, and also a New York Times Food contributor is Yotten Ottolenghi , has cowritten Ottolenghi Flavor (Tenspeed Press). He and his writing partner, Ixta Belfrage has such interesting dishes as coconut and turmeric omelet and sticky rice. Science also makes an appearance. Nik Sharma's The Flavor Equation (Chronicle) has interesting theories about how the interplay of emotion, aromas, textures , visuals and even sounds affect the way we eat. There's also striking photography too.
International cooking is also seen here. Xi'an Famous Foods : The Cuisine of Western China from New York's Favorite Noodle Shop ( Brams) is by Jessica K Chou which features the New York City's restaurants chain's most iconic dishes like biang biang noodles.Meera Sodha switches it up from her native Indian cooking to including Chinese in her latest cookbook East: 120 Vegan and Vegetarian Recipes From Bangalore to Beijing (Flatiron Books) has everything from baos or breads stuffed with peanut butter and mushroom fillings to tamarind slathered eggplant to a tomato, pistachio and saffron tart. Indonesian cooking is represented in Coconut and Sambal: Recipes From My Indonesian Kitchen (Bloomsbury) by Lara Lee who's Australian, Chinese and Indonesian. There is beef rendang and a bright green pandang cake in her book. African and African-American cuisine is also represented in In Bibi's Kitchen :The Recipes and Stories of Grandmothers from Eight African Countries That Touch The Indian Ocean ( Ten speed Press) by Hawa Hassan and The Rise : Black Cooks and the Soul of American Food (Voracious) by the always great Marcus Samuelsson have such interesting vegetarian recipes from the first while Chef Samuelsson has a mix of essays and recipes from black chefs and writers. Then there are the baking themed ones. They'll be covered tomorrow.
These cookbooks features the best of fall cooking They'd be a great addition to any kitchen., Buy them and expand your kitchen's library
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