Introducing the Cookbooks of October 2023

Howdy cookbook fans!

And welcome to your second issue of fall cookbook season: OCTOBER RELEASES! (See September releases here.) A quick reminder that, unlike in previous years, this is a much more heavily-curated list! No catch-all listicle here, these are books I 100% think you should get excited about. Make room on the shelves! Get on the library hold lists now!

So what does October 2023 hold for you? Well, a lot of LARGE BOOKS, to start: Sohla El-Wahlly is out with her giant treatise on beginner cooking, we’ve got encyclopedic tomes on cocktails and Latin American cooking and Korean cooking, we’ve got an entire book of chocolate chip cookie recipes (OVER 100 y’all), and multiple books on Jamaican food. We’ve got sophomore efforts from authors like Riaz Phillips, Molly Baz, Michał Korkosz, and Erin French, and third books from Nik Sharma and the fish man himself, Josh Niland. That’s right, I said NEW FISH BOOK Y’ALL. And that’s just scratching the surface.

SO ENOUGH OF MY JIBBER JABBER, here are the cookbooks of October 2023. This post is likely too long for your email client, so do click through to the website to read.

Today's issue of Stained Page News is brought to you by Hardie Grant North America and Sohn-mat: Recipes and Flavors of Korean Home Cooking by Monica Lee, founder of Los Angeles’s legendary Beverly Soon Tofu. The book is a master class in making the iconic Korean stew, soondubu jjigae, with recipes for everything to serve alongside it, including kimchi, banchan, grilled meats, and more. Monica shares the knowledge she built over decades and the trial and error that went into creating the version of this dish that patrons of Beverly Soon Tofu loved so much. Pre-order today.

The Stained Page News October 2023 Cookbook Preview

• I know but perhaps you do not know that, despite a brief growing season, Wisconsin is a farm-to-table powerhouse, and I am not just talking about local cheese! (Although I am also of course talking about local cheese.) Veteran food writer Lori Fredrich’s Wisconsin Field to Fork explores the state’s food purveyors, with recipes to make the best use of their produce. Globe Pequot, October 1.

• Okay, five hundred and ninety two pages packed with recipes from every single Latin American country! Latinísimo by Sandra A. Gutierrez is divided by ingredient, which I think makes sense—readers can see how beans are