Fall Preview 2022: Chef & Restaurant Books

Aug 19, 2022

Chef and Restaurant Cookbooks

SEPTEMBER

Look, sometimes I just want a giant fancy chef book with recipes I will never ever make and gorgeous photos of super complicated dishes and also a gorgeous countryside and this fall cookbook season, Bras: The Tastes of Aubrac by Sébastien Bras with Pierre Carrey is that book. Vegetables! France! BRAS! Phaidon: September 14.
Not just any salads these are more salads! In More Mandy’s, the second cookbook from Montreal mini-chain Mandy’s Salades Gourmandes, sisters Mandy Wolfe and Rebecca Wolfe (with Meredith Erickson) share recipes for (yes) salads, but also sandwiches, soups, and more. Appetite by Random House, September 20.

Legendary chef Jacques Pépin is back with a new cookbook called Art of the Chicken, and it is exactly that: chicken recipes accompanied by Pépin’s watercolors of chickens. Harvest, September 27.

OCTOBER

The Via Carota book is here! The Via Carota book is here! A little reading material for you while you wait for your table to be ready: Via Carota by Jody Williams and Rita Sodi (with Anna Kovel) includes 140 (!) recipes from the super popular Greenwich Village restaurant, including Lasagna Cacio e Pepe, Roasted Carrots with Spiced Yogurt and Pistachios, Tuscan Onion Soup, Potato Gnocchi, Sweet Ricotta Cake and That Salad. Knopf, October 11.

Chef Oded Oren of London restaurant Oren shares recipes inspired by his hometown of Tel Aviv in Oren. Divided into chapters centered on ingredients—pitas, tahini, herbs—recipes here range from simple and homey to restaurant caliber. Love the cover. Hardie Grant, October 11.

Go back in time to iconic New York City restaurant Delmonico’s in The Delmonico Way by Max Tucci, the grandson of Oscar Tucci, who ushered Delmonico’s through most of the 20th century. With historic photography and recipes from celebrity chefs as well as classic Delmonico’s dishes, this book is a little time capsule of old New York. Rizzoli, October 18.

Described as “Part cookbook. Part manifesto,” Ghetto Gastro Presents Black Power Kitchen by Jon Gray, Pierre Serrao, and Lester Walker with Osayi Endolyn is a collection of recipes, interviews, stories, and more exploring Black food and culture from Bronx-based culinary collective Ghetto Gastro. Striking photography and design, as well as a foreword from Dr. Jessica B. Harris, complete the package for one of fall’s must-have titles. Artisan, October 18.

The Hachland Hill Cookbook shares the recipes and legacy of Nashville-area chef Phila Hach, who ran the kitchen at Hachland Hill Inn for decades. Written by her grandson, Carter Hach, this book is an ode to Southern cooking, local farms, seasonal produce, and a talented woman who led a spectacular life. Blue Hills Press, October 19.

NOVEMBER

Noma? You have heard of it? It’s in Copenhagen. It’s where Carmy used to work on The Bear? Yeah, the fancy restaurant. Well, anyway, René Redzepi, Mette Søberg, and Junichi Takahashi have written Noma 2.0, an exploration of 200 dishes from the restaurant’s most recent incarnation. It’s big! It’s blue! It’s full of gorgeous photos! Yes, chef. Artisan, November 8.

Get your classic French and Québécois recipes, as served by chef and author J-C Poirier at his Vancouver restaurant St. Lawrence, in Where the River Narrows. Here Poirier covers all his bases: sections on home cooking are definitely within reach, get stepped up a bit with bistro dishes, and finally he shares his signature dishes like an elaborate Pâté en Croûte. Appetite by Random House, November 8.

Hoppers: The Cookbook by Karan Gokani, based on his London restaurants of the same name, celebrates the foods of Sri Lanka and Southern India. Filled with lovely photos shot on location in Sri Lanka as well as the restaurants themselves, Hoppers covers the signature dishes of Sri Lanka, including the bowl-shaped pancakes from which the restaurant and now the cookbook take their name. Hardie Grant: November 15.

JANUARY (INCLUDING THIS BECAUSE I HAD ALREADY WRITTEN IT UP BEFORE I NOTICED THE NEW ON-SALE DATE)

I haven’t been to New York since 2019 (which is bonkers) but when I go back Win Son, a Taiwanese-American restaurant in Brooklyn, is high on my list to visit. In the meantime! Win Son founders Josh Ku and Trigg Brown (partnered with cookbook author Cathy Erway, whose solo title on Taiwanese food is also great) have written Win Son Presents A Taiwanese American Cookbook, which tells the story of its authors relationship with Taiwanese cuisine, how that cuisine manifests in the US, and, of course, a bunch of tasty, tasty recipes. Harvest, January 24.