New November Cookbooks

Stephanie

With the approach of Thanksgiving, it’s time to break out the cookbooks for recipes old and new. Give these fall releases a try for something different this turkey day.

 

My Kitchen Year: 136 Recipes That Saved My Life My kitchen year

By Ruth Reichl

In the fall of 2009, the food world was rocked when Gourmet magazine was abruptly shuttered by its parent company. No one was more stunned by this unexpected turn of events than its beloved editor in chief, Ruth Reichl, who suddenly faced an uncertain professional future. As she struggled to process what had seemed unthinkable, Reichl turned to the one place that had always provided sanctuary. “I did what I always do when I’m confused, lonely, or frightened,” she writes. “I disappeared into the kitchen.” My Kitchen Year follows the change of seasons–and Reichl’s emotions–as she slowly heals through the simple pleasures of cooking.

 

Jacques Pépin Heart & Soul in the Kitchen Heart & Soul in the Kitchen

By Jacques Pépin

In the companion book to his final PBS series, the world-renowned chef shows his close relationship to the land and sea as he cooks for close friends and family. Jacques Pépin Heart & Soul in the Kitchen is an intimate look at the celebrity chef and the food he cooks at home with family and friends–200 recipes in all.

 

Near and FarNear & Far: Recipes Inspired by Home and Travel

By Heidi Swanson

Known for combining natural foods recipes with evocative, artful photography, New York Times bestselling author Heidi Swanson circled the globe to create this mouthwatering assortment of 120 vegetarian dishes. In this deeply personal collection drawn from her well-worn recipe journals, Heidi describes the fragrance of flatbreads hot off a Marrakech griddle, soba noodles and feather-light tempura in Tokyo, and the taste of wild-picked greens from the Puglian coast.

 

The Food Lab: Better Home Cooking through science The Food Lab

By J. Kenji Lopez-Alt

In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new–but simple–techniques.