Several prominent chefs are releasing new cookbooks this fall, focusing on streamlined cooking, foundational techniques, and global flavors.
Ina Garten’s 14th title emphasizes the acceptability of using store-bought ingredients for efficient cooking. Yotam Ottolenghi is releasing a sequel to his 2018 book, *Ottolenghi Simple*, continuing his focus on simple recipes. Lucas Sin’s new book will explore the cuisine of Hong Kong’s iconic diners.
Chris Morocco, food director at *Bon Appétit*, highlighted Meherwan Irani’s debut cookbook after enjoying meals at Irani’s Chai Pani in Washington, DC, and using his Spicewalla blends. Irani’s book showcases a broad perspective on Indian cuisine and includes recipes like Tandoori Chicken (adapted for home cooks by roasting and broiling) and Masala Omelet Sandos, featuring aromatics and American cheese. As Irani states, “naan pisses me off.” The book also addresses expectations for Indian menus with a recipe titled “The Obligatory Saag Paneer.”
Shilpa Uskokovic, senior Test Kitchen editor, praised Erin Jeanne McDowell’s *Bake Anything*, describing it as a guide to the “building blocks of baking.” The book includes foundational techniques, flavor variations (nine pudding ideas), storage tips, and customized yields. Uskokovic noted a Victoria Sponge Sheet Cake she made had an “otherworldly airy crumb.”
Kay Chun’s debut book, *Gather Around My Table*, centers around the idea that the best cooking fosters connection. Chun shares memories of cooking with her family and enjoying a variety of global cuisines, including Kalbi jjim and meatloaf. She writes that “exciting flavor comes in many forms and often from their combination,” a sensibility reflected in her recipes. The source details that her recipes include kimchi brine.
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