As the seasons change, and the fall gets underway, fruit and vegetable harvests still abound. And yet winter is now on the horizon. Here are some books that focus on the season. How to make the most of what is currently plentiful, and how to preserve some of that bounty for the sparser months to come.
Todd Porter and Diane Cu
Cooler weather calls for heartier food: cue savory pies, warming soups, the return of root vegetables, a multitude of mushroom dishes, and seasonal squash and pumpkin served in all sorts of enticing ways.
Curated collections from ckbk's editors
Multi-award winning dessert, bakery and chocolate specialist Alice Medrich trained at the prestigious École Lenôtre in France. Her book Cocolat is named after her famous and much beloved dessert boutique, which she opened in Berkeley in 1976, and where she is credited with introducing Americans to the joy of chocolate truffles.
Trained in London, now firmly ensconsed as a leading light on the Sydney food scene, chef and restaurateur Simon Sandall has been blazing a trail through top kitchens for over 30 years. He currently runs his hosptality consultancy Sandall & Co, and his restaurant Boronia Kitchen, both in Sydney. His first book Boronia Kitchen: The Cookbook was published in 2023.
Born in Antwerp, food writer and photographer Regula Ysewijn's work explores the food culture and history of Britain and her native Belgium. In 2024 her book Dark Rye & Honey Cake won a James Beard Award medal, and she was awarded an MBE for services to British food & culture in Belgium and the UK, in the Kings list of honours for foreign nationals.
Jean Nel is an expert in cooking over an open fire, or braai, as it is called in his native South Africa. An event caterer and experienced teacher, he documents his methods and recipes in his books Braai the Beloved Country, and More Braai the Beloved Country.
California-based former pastry chef Christine Moore is chef/patron of Little Flower Bakery and Lincoln Restaurant in Pasadena, and Little Flower Candy Co. Her books include Little Flower: Recipes from the Café and Little Flower Bakery.
Tony Bilson (1944-2020) had his first job in a professional kitchen in 1965, opened his first restaurant in 1971, and went on to create some of the most influential restaurants and dishes of the Modern Australian food scene. His best-selling cookbooks such as Fine Family Cooking, brought his recipes to home cooks across Australia.
American pastry chef Nick Malgieri’s book, How to Bake: Complete Guide to Perfect Cakes, Cookies, Pies, Tarts, Breads, Pizzas, Muffins won a James Beard Foundation award when first published in 1995. We are pleased to add the updated Dover edition of this classic title to ckbk, where it joins an extensive bookshelf of Malgieri’s titles. In the Q & A below, republished and updated with permission, Nick tells Eat Your Books’ Jenny Hartin about the background to this, his first cookbook.
“When previous generations of my family moved from Mexico into Texas they had to cook with American ingredients, however, they continued to use their Mexican culinary knowledge and techniques. This organic fusion of cooking, which is unique to the border region of Texas, is a cuisine in and of itself.” Yvette Zuniga Jemison
We recently rolled out automated unit conversions so that all recipes on ckbk are now available with both US Cup and metric measurements. By default, ckbk shows measurements as they appeared in the author’s original version, but if you would like to always see ingredient measurements converted to your preferred units, just visit the ckbk user settings page where you can now specify which units you would like to see.
ckbk co-founder Matt Cockerill speaks to Yvette Zuniga Jemison, whose IACP award-winning cookbook My South Texas Kitchen (described by the author as "a tribute to the home cooking of multiple generations of my Mexican-American family"), is now available on ckbk.
Sourdough September is an annual initiative from the Real Bread Campaign, who work year-round to encourage the making, buying and eating of real, good, bread, and in September give sourdough its important place in the sun.
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