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The Baking Society

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Cookbooks You Need for Fall

October 15, 2013 / By Matt

We have A LOT going on over at Baked. And it is cutting into my reading time. I have about 4 months worth of New Yorkers piled up, two books about North Korea (harrowing/fascinating) in various stages of being read, and a long, long list of new fall fiction climbing my walls.

Additionally, there is a boatload of new Fall Cooking/Baking books I have my eye on. They look beautiful. And I sort of want all of them – assuming I can find the room in my shrinking apartment (it’s true my apartment shrinks). Of course, I keep entertaining the fantasy of buying a fixer-upper (I have only hammered something once in my life) in the Catskills (I don’t drive) solely for the purpose of storing my overflowing cookbook collection. And excessive Heath Ceramics habit. And Bundt pan hobby. Of course, I also have a near obsession with outdoor pizza ovens (sigh).

Until the fantasy house happens to me, I will just keep gathering (cramming) cookbooks in my Brooklyn apartment.  As soon as I retire (I would be such a great early retiree), I plan on cooking and baking my way through all of them.

MUST GET (FOOD)BOOKS FOR FALL:

ROBERTA’S COOKBOOK

robertas

I probably don’t need another pizza book (I have a lot), but I kind of need Roberta’s Cookbook. The sneak peek pics sold me. And I have always had a convivial time at the restaurant. I really like the word “convivial”.

ROBICELLI’S

robicellis

I am buying this book because I love Allison’s posts on Medium.com. They are always on point (and, often, hilarious). And, is it weird to want the Robicelli’s to adopt me?

MASTERING THE ART OF SOVIET COOKING

soviet

This is not a cookbook, but a memoir. And it is getting some serious praise.  It just moved to the top of my pile after the Author’s profile in the New York Times. Hoping to absorb Russian culture and history without having to read War and Peace.

TARTINE NO. 3

tartine-3

My entire 2012-2013 was about bread books. I immersed myself in Chad Robertson’s Tartine Bread  – text and photos have a breezy, soothing, California vibe – and actually turned out some pretty decent home loaves. Tartine No. 3 promises more, but with “ancient grains”. My only fear is that this book will make me want to purchase my own home flour mill and….I assume there is no turning back once that happens.

THE BEEKMAN 1802 HEIRLOOM DESSERT COOKBOOK

beekman-heirloom-dessert-cookbook-cover_grande

This was an easy purchase because I love Josh and Brent. They have cute goats. And I LOVE heirloom baking.

THE LARDER

the-larder

Originally, I think I bought this book solely because the cover (how could you not?). That happens. But, a quick glance of the interior suggests truly engaging essays on  hunting, marketing, farming, restaurants, and, well, cooking. Can’t wait to curl up with this. In front of the fireplace of my fantasy house.

THE FOUR AND TWENTY BLACKBIRDS PIE BOOK

420

I have been to Four and Twenty Blackbirds in Brooklyn a few times. I always get the lovely Salty Honey pie. It is beyond tasty and that is the only reason I need for getting this book. Oh, and those photos….divine….

SAY IT WITH CAKE

sayitwithcake

We were lucky enough to get a preview copy of Edd’s beautiful book so we could provide a blurb for the publisher. Needless to say, we were already sold on Edd’s awesomeness via his lovely blog, but this book is just pure cake fun. And his Hangover Cake is simply the work of an evil genius.

What else am I missing? Let me know…

 

About The Baking Society

The National Baking Society is dedicated to preserving American baking standards,techniques, ingredients, ideas and recipes. In less extravagant ornate prose, The National Baking Society is a blog from the folks at Baked.

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