Our Editorial Food Director, Sarah Carey, Shares the Fall Cookbooks She's Most Excited About
From the latest tome from a popular baker to an appetizing collection of Middle Eastern-inspired recipes, these titles promise to be absolutely scrumptious.
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There's nothing like the thrill of cracking open a new cookbook and flipping through crisp, glossy pages with gorgeous images and inviting recipes. Though she develops recipes professionally, Sarah Carey, our editorial director of food, loves taking the time to see what others in the industry are cooking and trying their signature dishes. And since we're all spending more time at home, now is a perfect time to experiment with new recipes and cuisines—in between whipping up your favorite comfort foods and sweets, of course.
Sarah is looking forward to baking from the soon-to-be released cookbook, Dessert Person by Claire Saffitz ($35, barnesandnoble.com), which she deems "a must-have baking book." Another cookbook that hits the sweet spot for Sarah is Snacking Cakes: Simple Treats for Anytime Cravings by Yossy Arefi ($24, barnesandnoble.com)—"these one-bowl single layer cakes are great for any time of day," she says. Cake for breakfast? Yes, please!
Craving something savory? Explore the bold flavors, regional dishes, and stunning scenery of India in Chaat by Maneet Chauhan and Jody Eddy ($32.99, target.com), another book that Sarah can't wait to cook through. The book's name loosely refers to a type of South Asian snack that usually features a base ingredient such as potatoes topped with lots of spices, yogurt, and chutney. For simple recipes that make use of healthy ingredients like yogurt and lots of olive oil, pick up a copy of Eating out Loud: Bold Middle Eastern Flavors for All Day, Everyday by Eden Grinshpan ($32.50, barnesandnoble.com). Or taste your way through in Lemongrass and Lime by Leah Cohen ($35, penguinrandomhouse.com) with recipes inspired by the author's Filipino and Jewish heritage. "The recipes are don't shy away from the funk and spice and intensity of these foods," Sarah says.