Photo by Maitane Romagosa for Thrillist
The holidays are a time to think hard, get your hands dirty and indulge. Tis the season for sugar cookie and fig pudding exchanges—whatever that is. To help us tap into our baking potential, we have a selection of baking manuals to provide festive inspiration. From Esteban Castillo’s Chicano Bakes at Claire Saffitz’s what’s for dessert you’ll have everything from crispy-sponge concha to decadent chestnut brownies covered. And, if you’re looking to get the kids involved, there’s Jennifer Latham Baking bread with children.
But come January, we may find ourselves leaning into healthier options, vowing to dry January, and making restorative resolutions. For that, we have Camille Wilson Free spirited cocktails, a perfect primer for getting into the mocktail movement, as well as Maya Feller’s Eating from our roots, a collection of home-cooked favorites from cultures around the world. Or, maybe you have no intention of setting foot in the kitchen and are looking for a new cookbook to give to your chef friend. They – and, in turn, you – will be sure to get something from these titles.
Here’s the full list of cookbooks, cocktail guides, and more we can’t wait to dig into this holiday season.
Date of issue: November 1
Esteban Castillo’s sequel to the widely known Chicano Eats focuses on sweeter offerings, like Mexican skillet and sweet corn tamales. The award-winning blogger has a knack for combining the traditional Mexican flavors he grew up eating with his Californian lifestyle. In this book, Castillo hopes to instill confidence in beginning bakers who may have been discouraged by a history of cookbooks that overlook their cultural tastes. Cut colorful cakes, such as
Date of issue: November 1
In 2013, the Leung family founded the blog The Works of Life to document generations of Chinese recipes for home cooks. There’s Judy, the culinary scholar who regularly checks out Chinese cookbooks; her husband, Bill, who grew up working at his parents’ Chinese counter; and their daughters, Sarah and Kaitlin, millennials who learned how to cook from their parents and food TV. In addition to recipes for Mini Char Siu Bao and Spicy Beef Biang Biang Noodles, you’ll find everything you need to know about cooking with the same wok as well as some QR codes scattered throughout to help you master more techniques. deep. how to make lard or fold noodles.
Date of issue: November 1
Food for snow it’s an ideal après ski companion, whether you’re wintering in Gstaad or just wish you were. Chef Lidor Wink, who has experience in Sweden’s best restaurants, also enjoys skiing and, today, works comfortably in a restaurant in the alpine town of Engelberg, Switzerland. So it’s safe to say he knows a thing or two about a fireside meal. IN Food for snowhe shares his favorite warming recipes for cozy winter nights—everything from nutty bakes and fresh breads to winter soups and salads to hearty pastas.
Date of issue: November 8
When Nadia Caterina Munno, known as the “Pasta Queen” on TikTok, says, “Simply amazing,” about a pasta dish, you have to believe it. Munno’s love of pasta can be traced back to the 1800s, when her family started a pasta factory in Southern Italy. In her debut cookbook, she features never-before-seen recipes, as well as some popular favorites, like her viral Pasta Al Limone, along with tips, tricks and traditions of Southern Italy.
Date of issue: November 8
Cook as you are it is based on the idea that everyone cooks differently. And, instead of cooking ourselves into a version of what we want to be, we should indulge our desires as we are. This is not a conventional cookbook. Food writer and ex The Great British Roast Finalist Ruby Tandoh divides her book into six chapters that range from low-effort cooking (“More Food, Less Work”) to comprehensive cooking projects (“For the Love of It”). You won’t find any glossy pictures, as Tandoh hopes you’ll start judging your success by whether or not the end result looks good. for you. But fear not: The book is filled with charming illustrations and delicious-sounding recipes like Leek Butter Miso Linguine and Lemon Mochi Squares.
Date of issue: November 8
Baker extraordinaire Claire Saffitz has done it again with her latest cookbook dedicated to cake lovers. These 100 recipes range from flambés and soufflés to simple bread cakes, all designed to be as simple as possible – no mixer required. And, if you know Saffitz, you know you can count on expert troubleshooting advice. Standout recipes include Tres Leches Hazelnut Whipped Cake and Caramel Peanut Popcorn Bars. Plus, the picture is so vivid and lush that you can tell a little of it.
Date of issue: November 8
Tava means “tray” in Romanian, and here it is used as a metaphor for how an entire culinary landscape is presented to the reader. In this well-researched collection of baking recipes, food writer Irinia Georgescu explores the overlapping cultures that shape today’s cuisine in Romania. You’ll find Armenian pakhlava, Saxon plum pie, Swabian poppy seed crescents, Jewish fritters and Hungarian langos, along with plácinte pies, Alivenci corn cake, strudels and fruit dumplings. Browsing this book is akin to walking through a charming Eastern European patisserie.
Date of issue: November 1
When a British philanthropic group first started the concept of Dry January around 2013, it was quite limited in scope. But the soulless movement is really starting to take off, and thanks to books like Free spirited cocktails, we have an arsenal of inventive, alcohol-free recipes available. Wilson’s book features everything from classic cocktails to simple three-ingredient recipes, making it the perfect entry point for sober and flexible living.
Date of issue: November 15
In this culinary journey from Ghana to Ethiopia and Nigeria to South Africa, Marie Kachochia highlights natural, plant-based dishes. She draws from her experiences living in the Ivory Coast, offering 70 recipes from more than 15 countries. The book includes savory dishes like Cassava Tabbouleh with Radishes and Herbs, as well as some sweeter options like Coconut Rice Pudding. Plus, you’ll learn a little more about all of this superfoods that have fueled humans for centuries, such as cocoa and ginger. It’s the perfect way to reset for the new year.
Date of issue: November 15
If you’ve ever been intimidated by the concept of making bread, this kid-friendly guide is here to prove that it’s not. Jennifer Latham, Director of Bread at the famous Tartine Bakery, offers easy-to-follow instructions along with beautiful illustrations that will help you master the art of mixing, folding, proofing and baking different types of bread. . She designed this book for school-age readers who are accompanied by an adult in the kitchen—so get the family involved in recipes like Milk Bread and Baguettes, as well as some bread-side dishes like Flour Tortillas and Pizza Dough.
Date of issue: November 22
In an industry that often touts the new, it’s refreshing to see equal attention paid to the familiar. If there’s one person to rely on for tried and tested recipes, it’s Deb Perelman, who runs her own blog. The Smitten Kitchen, for 16 years. The essence of her latest cookbook is about repetition—recipes she’s made time and time again, each time with a new improvement, so they can go into your permanent files. This collection features those near-perfect dishes, filled with Perelman’s engaging energy.
Date of issue: January 24
IN Eating from our roots, Maya Feller, a registered dietitian and nutritionist, highlights nutritious dishes from around the world. She believes that the typical American diet is high in added sugars, salts, and synthetic fats, and when we try to correct that with one-size-fits-all meal plans, we feel unsatisfied. But if we look to culinary traditions from the Caribbean, the Mediterranean, South America and beyond, we can rely on minimally processed ingredients and healthy, flavorful natural food. Her recipes include Salt Cod from Trinidad & Tobago, Pao de Queijo (Brazilian Cheese Bread) from Brazil and more.
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