Favorite Fall Cookbooks
My latest personal recommendations
If you’re a cookbook junkie like me, you’re continually adding to your library.
It’s become a joke amongst my family. The flipside is I’m easy to buy gifts for, as long as it’s a book on my “wanted list” 😂
Even though my collection grows yearly, let’s be honest, a lot of published cookbooks aren’t great. Publishers need new content to crank out and many chefs are under contract or simply want the extra flow and media attention that book publishing brings. (Not hating, just reality)
For this reason I’m now a pretty picky book buyer.
If you’re stuck on something to add to your library I’ve got your back.
Below is a list of 4 cookbooks I’ve recently added to my library in the past few months and love.
Pepper: From Around the World: Stories & Recipes
I didn’t even know this book (published 2018) existed until I was doing in-depth research on spices, blending and sourcing (stay tuned 😉 ) early this year.
For as much as chefs talk about “local sourcing” of produce and meats most of the industry are getting their spices in bulk off the back of a sysco truck and the mainstream shopper is picking up McCormicks on the grocery shelf.
I learned so much about peppercorns, growing, harvesting and regionality that I was mind-blown; in a good way.
I’ve spent many years in high end kitchens and been around good spices but was clueless on just how many varietals are out there and also how many sub-par crappy peppercorns are being sold to the masses that don’t do justice to “the real thing”.
If you want to learn more about spices, pepper in general, and like to nerd out: This is the book for you!
Exploring the regions of Nepal, Cameroon, Indonesia, Ethiopia, SouthEast Asia and more it’s really an adventure in spice; almost like an encyclopedia that’s written by a spice hunter and a chef.
There are recipes included but that’s not really the point of this book for me.
Aleppo: Celebrating the Legendary Cuisine of Syria
Picked up this book over a month ago… and here we are.
The irony of the current geo-political situation is a reminder that, for me, food is apolitical.
Aleppo, and Syria in general, have had their fair share of controversy and unrest. However, the cuisine and spices in the region are truly remarkable.
In fact one of my favorite peppers to use is the red aleppo pepper with it’s mild heat and fruity aromatics.
This book is a tome on Syrian cuisine with a variety of dishes and flavor combinations that you can discover in your own kitchen. Everything from traditional Syrian spice blends, to a red pepper and walnut spread and even stuffed lamb tongues.
It runs a wide gamut and if you’re at all interested in Middle Eastern cuisine, specifically the flavors of Aleppo… this would make a great edition to your library.
Made in Taiwan
One of the big misconceptions in the West is: Chinese Food.
China is one of the most diverse landscapes when it comes to cooking and flavors. Only in the last decade or so have the firey flavors of Sichuan come into view.
I won’t belabor the point as it’s well known around here my love for exploring China and the diverse cuisines within.
Enter Taiwan.
Another very distinct cuisine far removed form General Tso (American-ese), Spicy Noodles (Sichuan) and Dimsum (Cantonese).
Made in Taiwan is a wonderful introduction to the cuisine of Taiwan, flavors and iconic local dishes.
Hint: every time I’ve visited China my chef friends always caveat “you really need to make it to Taiwan sometime!”
Highly recommend picking up a copy of this. Over 100 recipes (incl Peddler Noodles, Braised Minced Pork Belly, and Three-Cup Chicken) and even if you don’t try them all there are numerous essays in regards to the Taiwanese view on cuisine and conflict with China.
Fish Butchery: Mastering the Catch, Cut & Craft
If you haven’t heard of Josh Niland before you’re in for a treat. The dude is a wizard with fish, and while Japan has long been dry-aging fish Josh is the first chef to really push it in the mainstream eye on Instagram and his restaurants in Australia the past few years.
This latest book is a fish-lovers dream. With details on specifically butchering fish at home in efficient and non-wasteful ways, I’m sure you’ll learn something and his recipes are consistently solid. Even if a recipe seems too “cheffy” you can take parts and adapt.
The real gold is the butchery instructions which most home cooks feel inept or lack confidence with.
Hardcover is available in US in ~6 days, go ahead and preorder if you like cookbooks… I saw a preview and it’s really nice 👍
Feel free to share these recs with your friends and family or keep in mind for gift giving.
Drop any questions you have below and comment any of your favorite cookbooks.
Preorder is in for Fish Butchery.
Hardcover is the only option for cookbooks... otherwise I just forget about them and never use.