Get Cooking! Fall's Best New Cookbooks

In need of a little kitchen inspiration? We've got you covered with five of fall's most buzzed-about cookbooks

The fall cookbook season is shaping up to be one of the best in recent memory, with plenty of beautifully photographed, coffee table-worthy cookbooks to keep us happy in the kitchen well into next year. Here's a preview of five of the biggest name cookbooks that we're looking forward to checking out this autumn.

Crack Pie, Compost Cookies, and Cereal Milk Soft Serve are just a few of the unconventional desserts that paved Christina Tosi's road to sugary fame as the pastry chef for David Chang's empire of Momofuku restaurants. Her first cookbook, Milk Bar, will be released October 25 and we can't wait to try out Tosi's sweet and savory recipes at home. Kimchi Croissants with Blue Cheese, anyone?

Aside from making his major network debut on ABC's The Chew, celeb chef Mario Batali also has a new cookbook coming out October 25.  Molto Batali: Simple Family Meals from My Home to Yours is a seasonal guide to cooking that emphasizes the importance of gathering friends and family together around the table. Recipes are grouped together into cohesive, seasonally-appropriate menus that include a main dish, three pastas, vegetable sides, a soup, and a dessert, all of which can be mixed and matched to make the sort of convivial and delicious meal that Batali had in mind when penning this book.  

Speaking of incredible Italian, we've been counting the days until the release of Nancy Silverton's The Mozza Cookbook. (Those of you who have dined at the Batali-owned Osteria Mozza and Pizzeria Mozza know why.) Silverton made a name for her ingredient-driven, all-natural style of cooking at La Brea Bakery and Campanile, and continues to win awards at both Mozza restaurants. On September 27, Mozza's pizzas, pastas and famous Butterscotch Budino (a decadent take on butterscotch pudding) can be yours even if you can't score a table at her restaurants.

You might know Michael Ruhlman as a frequent guest on Anthony Bourdain's No Reservations or as a guest on Iron Chef America, but when he's not on the TV circuit, he's penning some of the most thorough and informative cookbooks around. His latest, Ruhlman's Twenty hits shelves this fall and brings together twenty fundamental techniques that every cook should know. Chapters are headed with simple one-word titles such as "egg," "salt," "roast" and "onion" and go on to explain how these elements can be incorporated into familiar dishes. The book is annotated with 100 recipes that put these techniques into action.

Jean-Georges Vongerichten has been influencing the way we eat for more than two decades. He's melded Asian flavors with French haute cuisine, created the gooey and great molten chocolate cake and his New York-based ABC Kitchen won the 2011 James Beard Award for Best New Restaurant. On November 1, he's releasing Home Cooking with Jean-Georges, a new cookbook that shows his more casual side with recipes he makes for his family on the weekend. We can't wait to take a sneak peek into Vongerichten's home kitchen and check out his takes on French and Asian accented comfort food like Crab Toasts with Sriracha Mayo. 

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