The 15 Best Cookbooks of Fall 2025

Almost a decade after Salt, Fat, Acid, Heat, Nosrat returns with 125 personal, vibrant, deeply satisfying recipes—from Calabrian chili crisp to a perfect yellow cake. But it’s also a philosophy of cooking as connection. With tips, techniques, and rituals that nourish far beyond the plate, this is the cookbook to give and keep.

Timed to his 90th birthday, this keepsake collection brings together 99 of Jacques Pépin’s favorite recipes alongside six decades of his artwork. From onion soup to chocolate soufflé, the dishes are as classic and unfussy as the painterly still lifes that accompany them—a warm and deeply personal look at a life spent creating.

This plant-powered cookbook from the Netflix series host packs 100 globe-spanning, longevity-boosting recipes into one-pan wonders. Sheet pan BBQ tofu? Tex-Mex breakfast skillet? No-bake peanut butter bites? Let the centenarian snacking begin.

Beloved for her warm style and award-winning recipes, Dorie Greenspan returns with a collection of unfussy, endlessly bakeable cakes. Think greatest hits, greatest ease—and a plain, perfect marble cake that might just ruin you for all others.

Stuffed, baked, or tossed simply with oil and cheese—this definitive volume from the "doyenne of Italian cooking" (The New York Times) features more than 100 beloved pasta dishes, from gnocchi to lasagna Napoletana. Whether you're learning to roll fresh dough or just perfecting your pantry pesto, Lidia is your trusted guide.

The River Café’s Ruthie Rogers teams up with artist Ed Ruscha for this zesty, one-of-a-kind ode to citrus. Featuring 50 bright, soulful recipes and original artwork, this edible art book celebrates the lemon in all its pucker-perfect glory.

The queen of casual cool returns with over 100 recipes that turn what’s on your shelf into what’s for dinner. With her signature ease and unfussy flair, Alison Roman transforms every bag of beans, tin of anchovies, and jar of olives into a meal worth celebrating.

Beloved for her decade of work alongside Yotam Ottolenghi and co-authoring Sweet and Comfort, Helen Goh makes her solo debut with more than 100 desserts and savory bakes. From simple everyday cakes to showstopping celebration bakes, she pairs creative flavors with reflections on how baking brings meaning, connection, and joy.

This deeply personal cookbook, shaped by years of travel for her Hulu series Taste the Nation, brings together immigrant and Indigenous recipes that reflect what American food truly is: diverse, evolving, and deeply rooted in community.

Alice Waters, chef, food activist, and founder of the farm-to-table movement, has spent decades championing fresh, seasonal cooking through her Berkeley restaurant Chez Panisse and the Edible Schoolyard Project. In A School Lunch Revolution, she brings that vision into classrooms and home kitchens with recipes inspired by global traditions, from rice bowls and hearty soups to colorful vegetable dishes and simple baked goods. Alongside the food, Waters shares her philosophy for teaching children to value local, sustainable ingredients, showing how school lunch can nourish both body and mind while shaping a healthier future.