Three books leapt to the fore in this month's nominations. October is a month where those in the North are well into fall, while for those of us in the South, it is still warm, but we start to get the lettuces and leafy greens that require cooler weather. It's a great time to cook, and this month's nominees will have something for everyone, no matter where you are.
HONEY & CO.: THE COOKBOOK, by Itamar Srulovich and Sarit Packer
"After falling in love through their shared passion for food, Itamar Srulovich and Sarit Packer launched Honey & Co., one of London's hottest new restaurants, in 2012. Since opening the doors, they have created exquisite dishes, delectable menus, and an atmosphere that's as warm, inviting, and exotic as the food they serve. Recipes include spreads and dips, exquisitely balanced salads, one-pan dishes, simple fragrant soups, rich Persian entrees, the tagines of North Africa, the Sofritos of Jerusalem, and the herb-infused stews of Iran. HONEY & CO. brings the flavors of the Middle East to life in a wholly accessible way, certain to entice and satisfy in equal measure."
SIX SEASONS: A NEW WAY WITH VEGETABLES, by Joshua McFadden with Martha Holmberg
"Joshua McFadden, chef and owner of renowned trattoria Ava Gene’s in Portland, Oregon, is a vegetable whisperer. After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives. In Six Seasons, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons—an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat—grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak."
ALL UNDER HEAVEN: RECIPES FROM THE 35 CUISINES OF CHINA, by Carolyn Phillips
"A comprehensive, contemporary portrait of China's culinary landscape and the geography and history that has shaped it, with more than 300 recipes. Vaulting from ancient taverns near the Yangtze River to banquet halls in modern Taipei, All Under Heaven is the first cookbook in English to examine all 35 cuisines of China. Drawing on centuries' worth of culinary texts, as well as her own years working, eating, and cooking in Taiwan, Carolyn Phillips has written a spirited, symphonic love letter to the flavors and textures of Chinese cuisine. With hundreds of recipes--from simple Fried Green Onion Noodles to Lotus-Wrapped Spicy Rice Crumb Pork--written with clear, step-by-step instructions, All Under Heaven serves as both a handbook for the novice and a source of inspiration for the veteran chef."
To vote, please click the heart at the lower right of the post below for the book you wish to select. Please vote for only one book! To change your vote, you can click again on the heart, then click on the heart in the post for your new selection. Please vote with the intention of cooking along and participating in our reporting threads if your choice wins.
Voting will close at 10am EDT on Sunday, September 24. To convert to your local time, you can use this handy tool:
To see how we got here, you can find our nomination thread here:
You can find a list of all past Cookbooks of the Month here:
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