So many cookbooks, so little time. As with the summer cookbooks (Part One and Part Two), we’re listing a few of our favorite books this season. These aren’t just books that were published this fall, these are books we’re looking forward to cooking from (and have cooked from) this season.
“Learn to cook without waste” is the author’s mantra and you’ll learn now to throughout the book. We loved this cookbook because we HATE throwing out food. Whether you buy too many apples, don’t eat all the asparagus you cooked, or have a few broccoli heads past their prime, the author trains you to get the most out of your foods. The book is divided by colors, meaning if you’re looking for eggplant recipes, you’ll go to The Purples chapter. Perfect book when entering the chillier weather season!
We’re the kind of people that judge restaurants by their soups. At work, I’m the one that makes our soups daily (3-4 depending on how busy we are) and strive to always coax as much flavor for the ingredients as possible. In restaurants (and at home) soup making isn’t just about making the soup. It’s basically saving money, reducing waste, and working with what you have available. This book has some great recipes I can’t wait to try this fall season, like Turkish Red Lentil Soup and Portuguese Caldo Verde.
A book by a dear blogger friend, Hilary Davis, will instantly transport you to the French Riviera once you dive into her recipes. Sure, it’s a cookbook packed with great recipes but the stories that accompany it are just as delicious. Her recipe for Rustic Garlic and Sage Soup is simple yet flavorful – we had it for dinner a few nights ago and it really hit the spot!
Let me start by saying I want to make EVERYTHING in this book. Thai food is hands down in my Top 3 favorite cuisines (Korean and Dominican are close seconds) and this book seriously showcases some great recipes to make at home. The one thing about Thai cooking is that it’s a little intimidating to make at home. But author Katie Chin makes it simple by sharing details on “Understanding Thai Ingredients” as well as “Basic Cooking Techniques and Tips”. Looking forward to making Chicken with Mint and Thai Basil!
If you love pork, you NEED this book. Stacy and Matt, authors of this cookbook have composed a book that’s not only delicious, but the way they tell the story of the pig is swine-tastic! I have yet to cook from it, but it’s lived on my nightstand for the past 3 weeks. Who doesn’t want to fall asleep and dream about Braised Neck Roast, Smoked Spare Ribs, and Curried Cracklin’s?
One of the biggest food trends we saw in 2013 was that of “food in jars”. Whether it was a composed salad or a cute cupcake, glass jars became vessels for everything and anything. The author of this book showcases some unique ways to make vegan desserts in glass jars. Some recipes that stood out were Raspberry Matcha Muffins, Cinnamon Raisin Bagel Pudding, and Banana Split Bites.
Disclaimer: Books received free of charge from publishers. I was under no obligation to post this. Affiliate links included.