Kicking off the season’s baking releases is a collaboration between Joyce Tang and Soleil Ho titled "Joyce Tang with Soleil Ho," published by Hardie Grant. If it feels like Asian American bakeries are everywhere right now, that observation is entirely accurate. In the Bay Area, Bake Sum—known for its inventive Spam-musubi-esque croissants and ube pineapple buns—was an early pioneer of this cultural wave, launching as a pandemic pop-up in 2020 before opening its brick-and-mortar Oakland location the following year. In her colorful and playful new cookbook, chief baking officer Joyce Tang pulls back the curtain on these cuisine-bending treats, showcasing items like quiche inspired by chawanmushi, the Japanese savory egg custard, alongside danishes styled after okonomiyaki and aloo matar, the traditional Indian spiced potato and pea dish. While bakes involving laminated dough remain ambitious weekend-worthy projects, the book adopts a welcomingly progressive approach, easing novice bakers in with puddings and jellies—beginning with a simple microwave mochi anyone can master—before advancing through cakes and ultimately tackling croissants. It is an ideal companion for anyone who considers complex baking projects their favorite way to spend the colder months.
Exploring food through a deeply personal lens, Carla Lalli’s latest release from Clarkson Potter captures the dissolution of a 24-year marriage. Lalli, who won over audiences as Carla Lalli Music during her tenure at Bon Appétit, weaves reflections on motherhood, identity, and her culinary background into a narrative thread that follows in the footsteps of works like Tanya Bush’s "Will This Make Me Happy" and Rebecca May Johnson’s "Small Fires." Readers will find themselves turning these pages as much for the essays as for the recipes. The recipes themselves—featuring casual offerings like a weeknight lamb chop special for any number of guests, and quick beans and rice for when the avocado happens to be ripe—are delightfully loose and flexible. These are realistic suggestions for burnt-out weeknights, or for those glorious moments when getting to the beach matters more than fussing over provisions, exemplified by simple peaches with lime and salt. Birthed largely during a "separation summer" when Lalli frequently found herself eating alone after years of cooking for four, these recipes and accompanying reflections offer comfort on difficult days and remind readers of the enduring pleasures of life.
Shifting from the kitchen to the sprawling grounds of a Los Angeles lifestyle brand, Richard Christiansen’s "Pleasure Principles," published by Chronicle Books, leans into a maximalist aesthetic that Martha Stewart once described as "over the top." Rather than a traditional cookbook, the volume reads like a trail of breadcrumbs through the lush thicket of Christiansen’s garden. Stories detailing the construction of his property intertwine with historical detours about camellia plants and Coco Chanel, all interspersed with archival imagery and high-fashion floral photography. A primer on the vast ecosystem of sage plants flows naturally into January garden checklists, seasonal project ideas ranging from building bird nests to crafting sage tinctures, and recipes for pasta with sage leaves embedded directly in the dough alongside vegetable broth featuring lotus petals and skullcap. Opening to any random page offers an immersive escape into a vibrant, greenery-filled universe that makes even winter feel full of possibility.
Bringing the raucous energy of Indian street food to the page, Meherwan Irani’s collaboration with Jamie Feldmar, published by Ten Speed Press, is designed to inspire gathering. Recipes like deep-fried vada pav and crisp, thin dosas with coconut chutney naturally feed crowds and benefit from the scale of a party. Bursting with bright colors, bold typography, and big proclamations, the book invites joyful debate over whether items like vada pav truly stand as the greatest sandwich of all time or if the collection genuinely lives up to its bold subtitle as the best Indian cookbook in the world. This is food meant for crowding around a table, tearing off pieces of seekh kebab with steaming naan, and opening cold beers. For those unable to travel to India or to Irani’s lauded North Carolina restaurants, Chai Pani and Botiwalla, this volume provides a delicious testing ground.
Connecting with nature without venturing deep into the wilderness, Alexis Nikole Nelson’s debut book, created with Jeanelle Hayner Olson and published by Simon Element, brings the beloved digital presence of the "Black Forager" to print. Nelson, who has amassed nearly five million followers on TikTok, is celebrated for her bubbly disposition and clever creations like pine-cone-infused syrup and color-changing pine-needle cookies. Demystifying suburban foraging by highlighting edible treasures like acorns and linden tree fruit found right in everyday neighborhoods, the book balances practicality, safety, and play. True to its title, derived from her signature video sign-off, "Happy snacking. Don’t die," the collection features adventurous recipes like pickled magnolia flowers, Japanese knotweed granita, and maitake mushroom steaks, serving as a guide to viewing the local landscape through entirely new eyes.
Bridging international borders through pastry, Dona Murad’s "Librae," published by Quadrille, reflects the culinary identity of New York City’s Librae Bakery. Drawing on Murad’s upbringing in Bahrain with an Indian and Portuguese mother and a Bahraini Persian husband, alongside time spent working in Copenhagen and her current life in New York, the bakery embraces a distinct third-culture cuisine. The book features signatures like pistachio frangipane croissants scented with rose water, labneh and za’atar morning buns, and babka finished with lemon curd and black lime. While much of the book requires mastering foundational "mother doughs" and sourdough starters supported by thorough step-by-step imagery, approachable entry points like cookies, breads, and cleverly topped focaccia sheets offer accessible alternatives for home bakers looking to push traditional techniques further.
Embracing the shift toward soup season, Clara Lee and Eddo Kim’s "Korean Soups," published by Workman, offers an exhaustive exploration of Korean broths and stews. Former operators of the cherished San Francisco superette Queens, the authors begin by breaking down the fundamental distinctions between guk, tang, jjigae, and jeongol, moving from broth fundamentals into quick-cooking applications, slow-night comforts, seasonal variations, and restorative dishes. Serving as an essential manual for home cooks seeking to deepen their understanding of Korean home cooking or looking for creative ways to utilize pantry staples like gochujang, the book provides a comprehensive repertoire for the colder months.
Continuing the theme of accessible yet elevated cooking, Kay Chun’s "Gather Around My Table," published by Knopf, delivers on its promise of simple weeknight food that avoids monotony. Beginning with snacks and pickles featuring low-lift flourishes—such as quickly marinated sardines for toast or gilda-inspired calamari skewered with fried peppers and olives—Chun offers inventive dishes like soy-braised grilled tofu served in perilla leaves and tortillas. With thoughtful details like an entire chapter dedicated to tofu and amped-up vinaigrettes incorporating doenjang, Chun consistently provides approachable methods to make familiar meals more rewarding.
Challenging traditional boundaries, chef Eric Sze and Elyse Inamine present "Taiwanese?" through Hardie Grant, an ode to the playful and freaky side of Taiwanese cuisine. Drawing on Sze’s experience at New York restaurants Wenwen and the recently closed 886, the book features unconventional dishes such as lu rou fan made with peanut butter, seared zhajiang lasagna with pork and octopus, and beef noodle soup burgers. Accompanied by photography from Alex Lau, the volume celebrates a lighthearted irreverence toward culinary rules, making it an engaging read for those who take food seriously while recognizing that its self-imposed boundaries do not always have to be rigid.
Rounding out the dessert category, Caroline Schiff’s "Daily Dessert," published by Abrams, champions a more relaxed approach to baking. The former pastry chef of Gage & Tollner reassures home bakers that sifting is largely unnecessary and that room-temperature eggs are rarely make-or-break. Designed for bakers seeking maximum reward with minimal effort—such as a one-bowl giant chocolate chip cookie or a cardamom counter cake with chocolate ganache that keeps for a week—the book encourages a lifestyle where sweet treats are readily available for impromptu gatherings without requiring a special occasion.
Celebrating the comforting nature of spoonable food, Alissa Timoshkina’s "Lozhka," published by Quadrille, takes readers on a tour of Eastern Europe through soups, stews, and porridges. Featuring dishes like Slovak and Belarusian mushroom soup infused with sauerkraut brine, Armenian lentil soup touched with prunes and walnuts, and numerous preparations utilizing millet, barley, and beans, the book serves as a vibrant exploration of regional comfort food ideally suited for fiber-conscious cooking during the winter months.
Concluding the season’s lineup, Lucas Sin’s debut cookbook, published by Artisan, channels the vibrant energy of Hong Kong’s cha chaan tengs—the local diners known for set meals of macaroni in soup, scrambled eggs, and toast. Combining conversational instruction with deep historical insights, Sin explores the cultural context behind dishes like roast pork belly and tofu skin over rice while offering a transportive look into diner culture. For those unable to secure a seat at his popular pop-ups or upcoming restaurant ventures, the volume stands as an insightful and engaging alternative.
