Let’s Cook, Bake, and Eat! Here Are Kitchn’s Picks for Cookbook Club Through the End of 2021.
I know it’s cliché to say that time is flying — but really, how am I already talking about the cookbooks Kitchn plans on featuring for the rest of 2021? It feels like a scam. Anyway! I think our picks for the next four months are total gems. You’ve got your classic cookbook, another baking book (!!!), a restaurant book, and then a cookbook I am just selfishly really excited about (and I think you will be, too). Read on to learn more about why we chose each of these books, the recipes you can look forward to making if you pick up a copy, and where you can buy the books (or grab from the library).
Want to follow along with Kitchn’s digital Cookbook Club? Here’s how to participate.
- Get the book! You can buy all four of these books on Amazon or Bookshop, or look for them at your local library. Also consider buying from your local bookstore!
- Join Kitchn Cookbook Club Facebook group. This is our private space for all of you to talk about the book, ask questions, and chat about what you’re cooking. Click here to join! It’s very active.
- Share a recipe review on Instagram and tag with #kitchncookbookclub. Make a recipe and post a photo of your dish on Instagram.
Our September Cookbook Pick: To Asia, With Love from Hetty McKinnon
Hetty McKinnon is one of my absolute favorite recipe developers. Her food is endlessly creative and nourishing (hello, deconstructed falafel salad). So when I heard she was coming out with her fourth cookbook To Asia, With Love, this past spring I knew I wanted to feature it in Kitchn’s Cookbook Club. Hetty describes the cookbook in her introduction as “rooted in the East, with hints of the West.” It’s both a personal exploration of her own Chinese roots, and also a celebration of modern Asian cuisine. And as with all her recipes, everything is vegetarian.
You can look forward to recipes like Miso Oats with Egg and Avocado; Cacio e Pepe Udon Noodles; and Sheet Pan Chow Mein.
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Our October Cookbook Pick: Essentials of Classic Italian Cooking from Marcella Hazan
The first cool breeze of fall means one thing for me: Dutch ovens simmering on the stove for hours and hours with homemade tomato sauce or Bolognese. Naturally, Marcella Hazan’s iconic cookbook, Essentials of Classic Italian Cooking, has to make an appearance. You might be familiar with Hazan’s wildly popular tomato sauce with onion and butter — which is so easy and delicious it feels like magic. But there’s so much more in this cookbook: pasta, risotto, polenta, vegetables, chicken, veal, salads, and desserts. If you haven’t had a chance to cook from this book, I hope you’ll join us in October!
You can look forward to recipes like Pan Roasted Chicken with Rosemary Garlic and White Wine; Acquacotta (Peasant Soup with Cabbage and Beans); Chick Pea Soup
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Our November Cookbook Pick: Bravetart from Stella Parks
We’ve only featured one other baking book since Cookbook Club’s inception, and our readers have continued to talk about it for almost two years now (Sister Pie really is excellent). So for this November, when people are thinking about baking for the holidays, it only felt right that we should feature another baking book. But which one? We tossed around a few options, but ultimately settled on Bravetart, which is just chock-full of all different kind of desserts — pies, cookies, brownies, cakes, and so much more. Stella Parks is a master baker, and her recipes regularly make appearance on Reddit for being “genius,” including her glossy fudge brownies.
You can look forward to recipes like Red (Wine) Velvet Cake; No-Knead English Muffins; Lofthouse-Style Cookies.
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Our December Cookbook Pick: Kachka from Bonnie Frumkin Morales and Deena Prichep
In the introduction of Bonnie Frumkin Morales’ Kachka — which shares the same name as her famed Portland restaurant — she writes, “When most people think of Russian food, they go blank. They think of borsch — if they think of anything at all.” Her cookbook, then, is a guide to all aspects of Russian cuisine — from creating elaborate main dishes, to building your pantry, to hospitality. The recipes are vibrant and thoroughly modern, but entrenched in tradition. It’s just the thing you’ll want to eat when it gets snowy outside.
You can look forward to recipes like Horseradish Vodka; Chicken Blinchiki; Short Rib Borsch.
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Which cookbook are you most excited about? Have you made anything from one of these cookbooks before? I want to hear all your thoughts and opinions over on our private Facebook group. See you there, friends!