Books for Foodies: Nonfiction Previews, Oct. 2020, Pt. 3 | Prepub Alert

Key cookbooks, quick-and easy-cooking, pastry making, and a deeper look at the science of cooking, issues in the food industry, and James Beard as shaper of great American cuisine. 


Decker, Jessie James. Just Feed Me: Simply Delicious Recipes from My Heart to Your Plate. Dey Street: HarperCollins. Oct. 2020. 240p. ISBN 9780062948205. $25.99. COOKING

Hesser, Amanda. The Essential New York Times Cookbook: The Recipes of  Record. Norton. Oct. 2020. 992p. ISBN 9781324002277. $55. COOKING

Kluger, Dan. Chasing Flavor: Techniques and Recipes To Cook Fearlessly. Rux Martin: Houghton Harcourt. Oct. 2020. 368p. ISBN 9781328546333. $35. COOKING

Ruiz, Alejandro. The Food of Oaxaca: Recipes and Stories from Mexico’s Culinary Capital. Knopf. Oct. 2020. 256p. ISBN 9780525657309. $35. COOKING

Tang, Wilson with Joshua David Stein. The Nom Wah Cookbook: Recipes and Stories from 100 Years at New York City’s Iconic Dim Sum Restaurant. Ecco. Oct. 2020. 336p. ISBN 9780062965998. $34.99. COOKING

Country music star and lifestyle guru Decker, who opened up her home and her life in the New York Times best-selling Just Jessie, opens up her kitchen in Just Feed Me (150,000-copy first printing). Hesser’s James Beard Award–winning The Essential New York Times Cookbook, which has sold more than 100,000 copies since its 2011 publication, gets an update aimed at today’s home cooks (four-city author tour). The James Beard Award–winning Kluger offers 190 recipes-plus-techniques in his debut, Chasing Flavor (60,000-copy first printing). Chef/owner of the Casa Oaxaca restaurants, Ruiz is a vocal promoter of Oaxacan gastronomy, as proven by The Food of Oaxaca (Jicama Tacos, anyone?). Once a Morgan Stanley analyst and now owner of Nom Wah Tea Parlor, a purveyor of world-class dim sum in New York’s Chinatown, Tang tells the story of the Chinese community there while explaining how to create great dim sum at home in The Nom Wah Cookbook (75,000-copy first printing).

Quick and Easy

Doocy, Steve & Kathy Doocy. The Happy in a Hurry Cookbook: 101 Fast and Easy New Recipes That Taste Like Home. William Morrow Cookbooks. Oct. 2020. 256p. ISBN 9780062968395. $29.99. COOKING/QUICK AND EASY

Pépin, Jacques & Tom Hopkins. Jacques Pépin Quick & Simple. Houghton Harcourt. Oct. 2020. 384p. ISBN 9780358352556. $35. COOKING/QUICK AND EASY

Porowski, Antoni. Untitled. Houghton Harcourt. Oct. 2020. 272p. ISBN 9780358395324. $30. COOKING/QUICK AND EASY

The Doocys, who penned the New York Times best-selling The Mr. & Mrs. Happy Handbook, share fun and funny stories as they offer quick’n’tasty recipes in The Happy in a Hurry Cookbook (200,000-copy first printing). Winner of France’s Légion d'honneur and 16—count ’em, 16–James Beard awards, Pépin here revises The Short-Cut Cook (and adds photographs) to give us Quick & Simple: help for frantic cooks needing things to go très vite (75,000-copy first printing). Porowski, the Emmy Award–winning food and wine expert on Netflix’s ever-popular Queer Eye, invites you to dinner (e.g., steak with harissa butter and parsley salad) in his Untitled new cookbook (175,000-copy first printing) and makes it snappy.


Ko, Lauren. Pieometry: Modern Tart Art and Pie Design for the Eye and the Palate. William Morrow Cookbooks. Oct. 2020. 304p. ISBN 9780062911223. $35.20. PIES

Lloyd, Bobbie. The Magnolia Bakery Handbook: A Complete Guide for the Home Baker. Harper Design. Oct. 2020. 288p. ISBN 9780062887214. $35. BAKING

Weller, Melissa & Carolynn Carreño. A Good Bake: The Art and Science of Making Perfect Pastries, Cakes, Cookies, Pies, and Breads at Home; A Cookbook. Knopf. Oct. 2020. 496p. ISBN 9781524733438. $37.50. BAKING

In Pieometry, internet baking sensation Ko of the popular Instagram account @lokokitchen offers recipes and 100 photographs to show off her pastry creations, as much art as food (50,000-copy first printing). Chief baking officer at famed Magnolia Bakery, Lloyd adds to the stack of best-selling Magnolia cookbooks with The Magnolia Bakery Handbook, all about having your cake and instructions, too (40,000-copy first printing). Weller, chef-partner at New York’s High Street on Hudson, and three-time James Beard nominee Carreño get together for A Good Bake, offering groundbreaking savory and sweet treats for our time.

A Deeper Look

Birdsall, John. The Man Who Ate Too Much: The Life of James Beard. Norton. Oct. 2020. 496p. ISBN 9780393635713. $35. BIOGRAPHY/CULINARY

Brenner, Michael & others. Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine. Norton. Oct. 2020. 304p. ISBN 9780393634921. $35. SCIENCE

Paarlberg, Robert. Resetting the Table: Straight Talk About the Food We Grow and Eat. Knopf. Oct. 2020. 368p. ISBN 9780525656449. $28.95. Downloadable. HEALTH & FITNESS

A two-time James Beard Award–winning author and former restaurant critic, Birdsall offers the first biography in a generation of James Beard, The Man Who Ate Too Much (five-city tour). Harvard professors Brenner (applied mathematics and applied physics), Pia Sörensen (chemical engineering and applied materials), and David Weitz (applied physics) expand on their hugely in-demand Science and Cooking course, which explains the physics and chemistry behind why we knead bread or cook a dish at, say, 350 degrees. From Paarlberg, adjunct professor of public policy at the Harvard Kennedy School and a former member of the Board of Agriculture, Resetting the Table parses everything we’ve been told about local and organic food, food labeling, food companies, the environmental impact, and more to find the truth.

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