Best Fall Cookbooks According to EATER

"Most recipes are a tidy one page, and Sussman does a wonderful job of creating intros and special chapters that provide context, history, and an all-around good read. Her recipes feel like small, tasty celebrations of the everyday — exactly what Shabbat is about." — Lesley Suter

"Instead of merely treating its titular ingredient as a passive or sterile canvas for flavor, The Simple Art of Rice seeks to reintroduce home cooks to a global staple they likely don’t appreciate enough." — Jesse Sparks

"With Made in Taiwan, Wei offers a rebuke to the trite and overused phrase 'food is political.' She uses the underestimated medium of the cookbook to stand firm in Taiwanese sovereignty (an 'island nation,' the cover states) and trace how centuries of political tensions and foreign involvement have given rise to modern Taiwanese cuisine." — Bettina Makalintal

"Thiam guides home cooks through West African mother sauces and ingredients with ease and reminds them to bask in the sensory pleasures of his cooking, whether it’s the heat of bird’s eye chilies in his piri-piri sauce or the magic of watching fibrous, hardy greens turn to silk in his aunt’s sauce feuille, a beef stew rife with collards." — Jesse Sparks

"For the Culture consists of interviews with 66 Black food professionals, mostly women, about their lives and careers, with recipes from each... The results are totally inspiring and reveal many ways to make food a part of one’s life beyond being a chef. It’ll make you want to cook and rethink your career trajectory at the same time." — Jaya Saxena

"Secret is heavily text-focused, with most recipes formatted in conversational paragraphs and interspersed with thoughtful essays; the photographs are more of an aside, meant to break up the text. It’s no surprise that Secret is as much a joy to curl up with as it is to cook from; you’ll be reminded of Wilson’s endearing prose every time you peel a carrot or reach for a metal spider." — Bettina Makalintal

"For more than two decades, Diner has been a staple of Brooklyn’s dining scene. The first establishment opened by restaurateur Andrew Tarlow, it was instrumental in popularizing deeply seasonal farm-to-table dining in New York City, and it still endures as both a damn good restaurant and a reminder of how far the city’s dining has come. Diner reads like a scene report from the restaurant. It’s an oral history with recollections from the players who knew it best." — Amy McCarthy

"For those who are still not the most confident in the kitchen, Baz’s second book also includes tons of QR codes with video and audio tutorials so you can cook along with her; it will be as if she was right next to you, teaching you how to make a perfect hoagie or oeufs Caesar in her own kitchen." — Amy McCarthy

"Komolafe, a columnist at the New York Times, writes that she hasn’t always seen herself reflected in her work in food media. My Everyday Lagos corrects this. It makes space for the food Komolafe has missed while living in the United States and brings the reader home with her to the city in which she was raised. Her affectionate writing makes it easy to sense the cool quench of tigernut milk on a humid day..." — Bettina Makalintal

"As someone who’s not an expert on Japanese cuisine, I find navigating the aisles of an Asian grocery a bit overwhelming. But armed with some pantry-list suggestions from Rie McClenny’s Make It Japanese, I felt confident that I had at least the basic building blocks to re-create the food I loved so much on a recent trip to Japan." — Brenna Houck