The Newest Fall Cookbooks To Add To Your Shelf

Design & Photography by Alison Engstrom

Dinner in One: Exceptional & Easy One-Pan Meals

By Melissa Clark

There are days when you want to spend a long time in the kitchen preparing a meal that calls for multiple pots and pans, and then here are others, when you crave something delicious and you want to keep the clean up easy. Enter, Melissa Clark’s newest book dedicated to helping you achieve this with recipes that utilize sheet pans, skillets, multi-cookers, and soup pots. The majority of the dishes are vegetarian, adaptable, and can come together in an hour, some to bookmark are Spiced Pearl Couscous with Jammy Eggplant and Tomatoes, Crunchy Peanut-Crusted Tofu, and Orzo Minestrone with Fresh Corn, Zucchini, and Pesto.

MASALA: RECIPES FROM INDIA, THE LAND OF SPICES

By Anita Jaisinghani

Take a deep dive into the aromatic and healing world of spices and herbs with Anita Jaisinghani, the chef and owner of Pondicheri Restaurant and Bake Lab in Houston. In this insightful book, you’ll discover not only the flavor benefits of adding nigella seeds, ajwain (also known as bishop’s weed), mustard seeds, and turmeric to an array of dishes, but also the health benefits rooted in Ayurveda principles. She has included over 100 recipes for warming dishes like Three Dal Stew, Stuffed Karela, Paneer Korma, and more.

Boards & Spreads: Sharable, Simple Arrangements For Every Meal

By Yasmin Fahr

There is something incredibly tempting about an artfully arranged board of food, whether it’s a mezze platter, breakfast pastries, or an array of artisanal cheese. In her second book, Yasmin Fahr offers the reader a range of ideas for entertaining, snacking, and meals including The Crispy Snacky Tortilla Board, The Italian Aperitivo Board, and The Taco Board.

Simple Pasta: Pasta Made Easy. Life Made Better.

By Odette Williams

In Odette William’s newest book, the Australian cook and writer pens her admiration for the humblest of foods, pasta, with mouthwatering recipes that will become new staples. In this beautifully captured book, she taps into the rustic and tactile sensibilities of rolling up your sleeves and making your own with recipes for a variety of doughs and also offers a primer in pasta shapes. From there, you’ll find recipes for a variety of enlivening pestos—artichoke, almond, and Asiago pesto sounds very tempting—decadent gnocchi dishes like Creamy Wild Mushroom and Potato, and meals that pay homage to the changing seasons.

The Mexican Vegetarian Cookbook: 400 Authentic Everyday Recipes for the Home Cook

By Margarita Carrillo Arronte

When Mexico: The Cookbook was released in 2014 by acclaimed food writer Margarita Carrillo Arronte, it was an instant hit since it took kitchen cooks on a culinary journey through the different states of Mexico with over 700 recipes. In her follow-up book, she shares over 400 recipes dedicated to vegetarian cooking and also enlightens by sharing its deep roots in Mexican cooking. Inside you’ll find recipes that run the gamut for every meal and snacks in between, some dishes to bookmark include White Corn and Pear Pancakes, a Tomatillo Tart, Michoacán Vegetable Soup, and your go-to source for learning the basics like salsas, tamales, and tortillas.

evolutions in bread: artisan pan breads and dutch-oven loaves at home

By Ken Forkish

If you didn’t try your hand at sourdough during 2020, our hats are off to you! Baking bread, or even the process of attempting to make your own, is one way to completely submerge yourself in something and let the world fall away. During that trying time, ROSE & IVY waxed poetic about the best cookbooks dedicated to bread and a favorite mentioned was Ken Forkish’s Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza for his approachable way to feel confident while baking. In his newest book, he goes a step further and makes it even more so by focusing on loaves that can be made exclusively in bread pans and dutch ovens. In this pictorial edition, he illustrates how to churn out same-day recipes—with an easy to follow timetable—for overnight cold-proofed breads, enriched doughs, like brioche and Japanese milk bread, and dutch-oven breads rendered from sourdough starter. He also goes into detail about the process of milling and investing in quality heirloom grains that are thankfully experiencing a resurgence here in the United States.

The Vegan Chinese Kitchen: Recipes and Modern Stories from a Thousand-Year-Old Tradition

By Hannah Che

In her debut cookbook, Hannah Che, the voice behind the popular website The Plant-Based Wok, shares her journey of stepping outside the traditional Chinese cooking she was raised on and her decision to become a vegan. Alongside a history of vegetarianism in China— a principle that dates as far back as the Xia dynasty circa 2070 BCE—she shares the essentials for stocking your pantry that will create her flavor-packed recipes which include Clay Pot-Braised Eggplant with Basil, Slivered Celtuce with Sesame Oil, and Sesame Flatbreads.