From Cordon Bleu to Pasta and Pies: The Best Autumn Cookbooks for 2026
An eclectic selection that will take you on a culinary journey – make room on your shelves
TL;DR
- Review of Quo Vadis chef Lee's book featuring recipes like pickled rhubarb and peppered ox cheek, with praise for its photography and prose.
- Exploration of an Irish history book on black pudding, detailing its cultural significance and production challenges.
- Highlight of Calum Franklin's pastry book, focusing on British pies and techniques.
- Introduction to a survey of Egyptian cuisine by Suzanne Zeidy and Rawah Badrawi, covering regional recipes and historical influences.
- Discussion of a seven-volume set on Western culinary techniques, centered on French traditions but with a global outlook.
- Feature on Modha's "remixed" Indian cooking book, offering creative vegetarian recipes.
- Review of Ottolenghi Test Kitchen's everyday recipes, emphasizing practicality and flavor.
- Description of Timoshkina's book on Eastern European comfort food, highlighting its therapeutic and connective qualities.
- Analysis of Kenedy's pasta book, categorizing dishes into red, white, and green.
- Appreciation for Dutta's book on Indian dals, showcasing their variety and health benefits.