13 Exciting New Cookbooks to Add to Your Collection This Fall

From the creator of the gorgeous gluten-free food blog of the same name, Cannelle et Vanille features 100 recipes for every meal and mood, including caramelized onion and fennel biscuits, soft-cooked eggs with dukkah and bitter greens and braised chicken with apples and cider—all gluten-free, of course.

In Hebrew (derived from the original Arabic), sababa means "everything is awesome," a motto that lays the foundation for Sussman’s ode to Israeli cooking. Expect 125 recipes for meals like freekeh and roasted grape salad, schug-marinated lamb chops and a tahini caramel tart.

As a teenager on Long Island, Ivan Orkin fell in love with Japanese cuisine. Despite living in Tokyo for decades, Orkin remains a self-described gaijin, or outsider. In The Gaijin Cookbook, he translates his experiences into approachable recipes, including pork and miso-ginger stew, stir-fried udon and japanese spaghetti with tomato sauce.

Built around eight umami-rich ingredients—aged cheese, tomatoes, mushrooms, soy sauce, miso, caramelized onions, smoke and nutritional yeast—the 75 recipes that make up Umami Bomb prove that meatless meals can be as unforgettably flavorful as meat-filled ones.

We know what you’re thinking: Is this an entire cookbook devoted to lasagna? Why yes; yes it is. Specifically, 50 different recipes for dishes like a classic meatball lasagna, a shockingly simple slow-cooker spinach lasagna and a brunch-ready eggy carbonara lasagna. The pasta-bilities are almost limitless. (Sorry, had to.)

Touted as “The Joy of Cooking for the Instagram generation,” Hirsheimer and Hamilton’s tome is packed with 300 recipes for salad dressings, sauces, braises, roasts, vegetables, snacks and more to help novice and experienced cooks alike discover for the perfect dish for any occasion.

For a long time, sous vide (a cooking method where food is sealed in plastic bags or glass jars, then cooked in a precise, temperature-controlled water bath) was only for chefs in high-end restaurants. Chef and restaurateur Hugh Acheson wants to change that, starting with this guide to using the technique at home.

Mar is the owner and executive chef of New York City’s storied Beatrice Inn. In her debut cookbook, she shares 80 recipes (including milk-braised pork shoulder and venison cassoulet), along with behind-the-scenes stories about NYC’s restaurant scene.

Whether you’re having a spur-of-the-moment weeknight meal with a neighbor or a weekend dinner party with 15 friends, Roman believes that having people over is supposed to be fun, not stressful. Her new book presents casual entertaining tips and crowd-pleasing recipes (like a DIY martini bar, coconut-braised chicken and chickpeas and lemony turmeric tea cake).

As Sever points out, many of our favorite baked goods have roots that can be traced to German, Scandinavian, Polish, French and Italian immigrant families that moved to the American Midwest. Her book is a collection of 125 recipes, from rhubarb and raspberry Swedish flop and Danish Kringle to secret-ingredient cherry slab pie.

The second cookbook from Half Baked Harvest blogger Gerard, Super Simple sets out to provide just that: meals with fewer ingredients that are as easy to make as they are delicious. Just a few of the 125 recipes featured are spinach and artichoke mac and cheese, lobster tacos and fresh corn and zucchini summer lasagna.

Adapted from historical texts and rare African-American cookbooks, Jubilee presents the real history of African-American cooking, a cuisine that goes way beyond soul food, along with 125 recipes for things like salmon croquettes and wilted mixed greens with bacon.

From the James Beard award–winning baker and owner of the beloved Flour bakeries in Boston, Pastry Love includes 125 dessert recipes for things like strawberry slab pie, mocha chip cookies and malted chocolate cake.