4 Fall Cookbooks You Have to Check Out

If you were looking for a reason to spend some time in the kitchen, we have hundreds. There’s a new crop of cookbooks out this season, and with their mouthwatering descriptions, gorgeous photography, expert directions, and poetic prose, you’ll want to spend hours cooking.

These cookbooks are generous in their descriptions, loving in their forewords, and simply put, delicious. The recipes found within them are the recipes you want to make, from the simple and comforting to the adventurous and showstopping. What’s more, their authors are the chefs and writers you want guiding you through, step by step. Here, four fall cookbooks we’re loving.

Mexico: The Cookbook by Margarita Carillo Arronte

Margarita Carillo Arronte is a living legend. Born in Mexico, she spent more than two decades immersed in Mexican cooking. From 1996 to 2006 she was the culinary ambassador to the Mexican Ministry of Agriculture; in 2010, she was at the forefront of the successful campaign to have Mexican cuisine recognized by UNESCO; she’s taught at the National University of Mexico; and she’s run two restaurants. Now she’s taken all that experience and knowledge and distilled it in a 704-page, 600-recipe Mexican cooking bible.

The book begins with Carillo Arronte’s introduction to Mexican cooking, her thoughts on MesoAmerican food, the main ingredients, and a look at how Mexicans eat. The book is then split into 12 recipe chapters that range from Street Food and Snacks to Rice and Beans and Guest Chef recipes (with contributions from Enrique Olvera, Alex Stupak, and more). There’s also a glossary and a helpful guide to sourcing ingredients. The recipes in the book are classics, ones you grew up with and perhaps a few you didn’t: asado de pasilla, pollo en escabeche, escabeche morado. They’re all authentic and straightforward, and with more than 200 full color photographs, mouthwatering.

Next, more books to line your shelves…

Tacolicious: Festive Recipes for Tacos, Snacks, Cocktails, and More by Sara Deseran

This lighthearted cookbook is the fourth from Sara Deseran, co-owner of the ever popular Tacolicious restaurant in San Francisco, and editor-at-large at San Francisco Magazine. The book begins with an explanation of how Deseran and her husband and co-owner, Joe Hargrave, fell in love with Mexican cuisine (unsurprisingly, it involves having fresh, warm tortillas), how Tacolicious came to be, what you’ll find in the book, and how to cook using their recipes.

What you’ll find are recipes that use Mexican cuisine as a jumping off point for more modern dishes. The ingredients and techniques remain the same but the end point is an updated version of dishes you love and a few you haven’t heard of yet. The 212-page book is split into four sections, each of which begins with a helpful introduction. Sprinkled among the recipes are anecdotes and tips including the secret to curating the perfectly ripe avocado. You’ll find recipes for taco de lengua, birria de chiva, and cochinita pibil, as well as a Mexican “Chex Mix”, quesadillas, nachos, and plenty of fiesta-starting cocktails. The book is unassuming, helpful, and fun.

My Portugal: Recipes and Stories by George Mendes

Salt Cod has never been as appetizing as it is in this heartfelt cookbook by Michelin-starred chef George Mendes. Mendes is the chef and owner of Aldea, a Portuguese restaurant in New York City that regularly tops lists. This book is a quiet love letter to Portuguese ingredients, cuisine, and way of life. Mendes begins the book with a series of short stories: his life growing up, how he found his way to his now illustrious culinary career, and how Aldea came to be.

Then the recipes begin. The book is broken down into nine chapters, each loosely based on ingredients with one titled “Building Blocks” that explains seasoning, sauces, and more. Each chapter begins with an introduction from Mendes and a personal anecdote relating to the ingredients you’re about to meet. The recipes, though easy to follow, may seem daunting to a novice cook, but push through. You’ll be rewarded with fresh, lovely dishes: garlic seared shrimp, braised oxtail, corn pudding. And in the process, you’ll get to know Portugal.

One more book to get you cooking…

Brazilian Food by Thiago Castanho

Brazil can be overwhelming. With five regions and 26 individual states, it can be hard to navigate. So why not let an expert lead you through? Chef Thiago Castanho is just that, a notable cook who has landed on the venerable World’s 50 Best Restaurants list as well as Latin America’s 50 Best Restaurants list. This 256-page book is an exploration of modern, vibrant Brazilian cuisine. And it takes you along for the ride.

The book begins with an explanation of what Brazilian food is. From there, it’s broken down into 10 chapters, including a chapter of key ingredients and useful addresses. It’s colorful, energetic, and knowledgeable. If you’ve never delved into Amazonian food or ingredients, this exciting and surprising book will have you fighting the urge to put on waders, catch some fish, and make a caldeirade de filhote.