Best New International Cookbooks for Fall 2019

Fall has barely begun and there’s already a surfeit of fab new cookbooks to gobble up, but today we’re taking a closer look at some of the best new international cookbooks fresh off the press (or soon to be released).

Most American kitchens these days pretty seamlessly incorporate a global array of spices and ingredients, but there’s always new inspiration to be found in cookbooks that focus on other countries’ cuisine.

Here are some of the globally inspired books we’re most excited to cook from this season.

“Sababa” by Adeena Sussman, $24.50 on Amazon

Amazon

Publish Date: September 3, 2019

While Adeena Sussman has co-authored almost a dozen cookbooks (including Chrissy Teigen’s “Cravings“), this one is all her—and all about the way she cooks and eats in her home base of Tel Aviv, with much love given to the local markets. The title translates, basically, to “Everything is awesome,” and it’s accurate, at least when it comes to these recipes. Think Freekeh and Roasted Grape Salad; Schug Marinated Lamb Chops; and a Tahini Caramel Tart. These dishes will definitely make you take up stocking harissa, za’atar, date syrup, and sumac on the regular if you don’t already.Buy Now

“Cook Like a Local: Flavors That Can Change How You Cook and See the World” by Chris Shepherd and Kaitlyn Goalan, $24.50 on Amazon

Amazon

Publish Date: September 3, 2019

Technically, this is a Houston-centric cookbook, so what’s it doing in the international category? Well, the city is home to a diverse group of immigrants and their cuisines, and Houston chef Chris Shepherd believes that “Local food should reflect the people of a place.” He draws on fellow Houston cooks’ international knowledge for recipes that celebrate the flavors of their native countries, including Vietnam, Korea, and India. But more than that, with chapters divided by ingredient (Fish Sauce, Chiles, Soy, Rice, Spices, and Corn), this book aims to educate you on how to understand each cuisine’s foundational ingredients and flavors and incorporate them into your everyday cooking.Buy Now

“Shuk: From Market to Table, the Heart of Israeli Home Cooking” by Einat Admony and Janna Gur, $24.50 on Amazon

Amazon

Publish Date: September 17, 2019

If you can’t get enough Israeli food, you’re in luck, because here’s another vibrant new cookbook devoted to the captivating cuisine. With photo essays of the city’s shuks (markets), you’ll almost feel like you’re there—even more so once you start cooking. In addition to vegetable dishes, hearty stews, herby rice pilafs and grain salads, flatbreads, and more, you’ll find several inventive shakshuka recipes (because you can never have too many).Buy Now

“The Gaijin Cookbook” by Ivan Orkin and Chris Ying, $26.97 on Amazon

Amazon

Publish Date: September 24, 2019

Japanese cuisine spans a wide range of traditions and styles, and Chef Ivan Orkin has nurtured a long love affair with all of it; he’s also run internationally acclaimed ramen shops since 2006 (and published a previous cookbook, “Ivan Ramen“), but still describes himself as gaijin (an outsider). He considers that to have been an asset in his career and cooking life, and this book condenses much of his experience into recipes anyone can pull off. With selections for weeknights and picky kids (like Japanese Spaghetti with Tomato Sauce), boozy celebrations, updated brunches (Bagels with Shiso Gravlax), and even sushi making parties, the eclectic dishes in these pages may not all be ultra traditional, but they all pay homage to Orkin’s beloved Japan—and will make you love it too.Buy Now

“The Food of Sichuan (2019 Revised Edition)” by Fuchsia Dunlop, $38 on Amazon

Amazon

Publish Date: October 15, 2019

This upcoming tome is a hotly anticipated update to “Land of Plenty,” the first (now-classic) cookbook by noted Chinese food authority Fuchsia Dunlop. With more than 70 new recipes that celebrate the cuisine of Sichuan, where Dunlop’s culinary journey in China began over 20 years ago, and fascinating information on the region’s cultural and culinary history, this is destined to become another must-have for anyone interested in Chinese cooking.Buy Now

“Alpine Cooking: Recipes and Stories from Europe’s Grand Mountaintops” by Meredith Erickson, $50 on Amazon

Amazon

Publish Date: October 15, 2019

Alpine cuisine may not be the first thing that comes to mind when you think global and international flavors, but the mountainous regions of Italy, Austria, Switzerland, and France are home to fabulous comfort food you shouldn’t forget about. This book is both a travelogue of the area’s best spots (in case you can’t afford a ski trip to Gstaad, at least you can make a virtual visit) and a treasury of ravishingly rustic food from dumplings and fondue to strudels. Settle in with this one for a wonderfully cozy fall and winter.Buy Now

“Oaxaca: Home Cooking from the Heart of Mexico” by Bricia Lopez with Javier Cabral, $36 on Amazon

Amazon

Publish Date: October 22, 2019

This cookbook comes from the family behind the much-loved (and James Beard Award winning) Guelaguetza in L.A., a source of incredible Oaxacan food for more than 25 years. Their cookbook will transport you there—to the restaurant and by extension, to the heart of Mexico—through the authentic and delicious recipes, including several mole variations and their signature pink horchata. With over 140 “authentic, yet accessible” recipes, this book also traces the origins and evolution of these dishes from Oaxaca to Los Angeles and beyond.Buy Now

“Maangchi’s Big Book of Korean Cooking” by Maangchi with Martha Rose Shulman, $24.50 on Amazon

Amazon

Publish Date: October 29, 2019

Korean cooking delivers addictive flavor but doesn’t stop at gochujang, kimchi, and short ribs. This book by Maangchi (dubbed “YouTube’s Korean Julia Child” by the New York Times) covers all your favorites from hotpot to banchan, but also delves into more diverse aspects of Korean cuisine, including vegan Buddhist temple dishes, Korean bento, and modern street snacks. You’ll even learn how to make your own rice liquor, and there’s a chapter devoted to Korean cooking techniques with helpful photos that detail every method.Buy Now

“Essential Ottolenghi: Plenty More and Ottolenghi Simple” by Yotam Ottolenghi, $50 on Amazon

Amazon

Publish Date: November 5, 2019

While not brand new books, this boxed set collects “Plenty More” (with a focus on fresh, vibrant veggies) and “Ottolenghi Simple” (which emphasizes easy meals that still boast bold flavors) in one sleek package perfect for gift giving season. If you don’t already have Yotam Ottolenghi’s beloved cookbooks on your own shelves, it makes a nice present to yourself too. The recipes range from simple but stunning vegetarian meals (like Braised Eggs with Leeks and Za’atar) to meaty dishes perfect for cool fall nights (Lamb and Feta Meatballs), and include desserts for a sweet finish too (hello, Halvah Ice Cream with Chocolate Sauce and Roasted Peanuts). Warning: You will develop a dependency on the Oven Fries with Oregano and Feta, but luckily, they go with almost anything.Buy Now

Check out our full list of the best cookbooks for fall 2019.

Which one are you most looking forward to? Let us know in the comments!

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How to Make Perfectly Chewy Chocolate Chip Cookies

If you love a good chewy chocolate chip cookie recipe, listen up: Here are several tips to ensure chewy cookies every time.

Everyone loves chocolate chip cookies, of course. But we all have an idea of the perfect version—yours might be crunchy and studded with dark chocolate or soft and chewy with creamy milk chocolate chunks.

Today, we’re talking about some tips to make a chewier, softer chocolate chip cookie. If you like yours crunchy and crisp, get our Crisp Chocolate Chip Cookie recipe. But if you’re into the chew, keep reading!

There are a few things to keep in mind when aiming for a softer texture with your cookies in general:

1. Flour

Arisara Tongdonnoi / EyeEm / Getty Images

For classic chewy chocolate chip cookies, stick with all-purpose flour. When you start introducing things like whole wheat flour or spelt flour, you’re going to affect the texture of your final cookie. That doesn’t mean you can’t bake a chewy whole-wheat chocolate chip cookie, but it requires more manipulation. So keep it simple.

If you’re gluten-free, choose a 1:1 flour like Cup4Cup that isn’t too starchy.

Cup4Cup Gluten Free Flour, 3 lb for $13.06 on Amazon

This gluten-free blend will get you chewy cookies.

Buy Now

2. Fat

When baking cookies, you’ll be using some sort of fat, typically butter. However, if you want to make a very chewy cookie, coconut oil is the way to go. Coconut oil produces a cookie that is softer and less likely to crisp up than a butter-based cookie. Bonus: that also makes it vegan (at least once you also account for the eggs; more on that below)! You can either try subbing coconut oil for the butter in your favorite recipe, or try this Coconut Oil Chocolate Chip Cookie recipe.

Kirkland Signature Organic Virgin Coconut Oil, 84 ounces for $15.99 at Costco via Google Shopping

Can't beat that price.

Buy Now

Related Reading: Easy Swaps to Make Recipes Vegan

3. Sugar

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Most chocolate chip cookie recipes call for regular white granulated sugar. Swapping some of the sugar for a sweetener with more moisture (like brown sugar or even molasses) can help create a chewier texture. Don’t swap all of the white sugar out or you can alter the texture negatively, but try a small substitution and see how you like the result.

4. Eggs (& Egg Substitutes)

According to Pinch of Yum, if you barely beat in the egg, you’ll end up with a chewier texture. And Sally’s Baking Addiction suggests adding an extra egg yolk, among other tricks.

But what if you don’t eat eggs?

There are lots of egg substitutes you can use in baking, but some work better in cakes, cupcakes, brownies, and quick breads than in cookies. Gemma’s Bigger Bolder Baking suggests going the flax egg route for cookies. Simply whisk 1 tablespoon ground flax seed (you can do this in a spice grinder or coffee grinder if all you have are whole seeds) with 3 tablespoons of water and let it sit until the texture becomes a little gelatinous, then use in place of the egg.

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5. Secret Ingredients!

For chewy chocolate chip cookies, there is one additional baker’s trick, and that’s to add a little something extra. Try stirring a teaspoon of baking powder into your flour before mixing up your dough. Baking powder encourages dough to rise (which is why we use it in biscuits and breads). It makes sense: Causing the dough to rise slightly higher means your cookies won’t be as flat, and therefore not as crunchy. See it in action in this Jumbo Chocolate Chip Cookie recipe.

You can also add a bit of cornstarch or tapioca starch, per this Thick and Chewy Eggless Chocolate Chip Cookie recipe.

And if you’re making a gluten-free chocolate chip cookie recipe, you can also sneak a little cream cheese into the dough to keep the texture nice and smooth.

6. Chill Out

If you can bear to wait (or remember to plan ahead), chill your dough in the fridge for at least 24 hours. That improves the cookies’ texture and flavor too. You can stash the dough in any bowl covered tightly with plastic wrap or another lid, or try these silicone cookie molds and storage trays—they portion your dough with a simple press and then you can stash them in the fridge or freezer until ready to bake!

The Smart Cookie Cookie Maker & Storage Containers, 2 for $35 at Food52

Smart cookies, indeed.

Buy Now

7. Baking Time

A surefire way to create chewier cookies is to underbake them slightly. No, you don’t want them to be raw in the middle (then we’d just all be eating cookie dough, which isn’t a bad thing but isn’t quite the point of this article), but you want to take them out while they still look and feel soft. The edges should be set, but the center should look slightly underbaked. Let them cool, and then reap the chewy rewards.

Related Reading: The Best New Baking Books for Fall

Now go forth and bake cookies! Start with your favorite classic chocolate chip cookie recipe and experiment to your heart’s content.

Bonus Tip: Skip the Chips

Chowhound

This doesn’t affect the texture quite so much (though while warm, you will get amazing pockets of melted chocolate!), but is a generally great rule of thumb for leveling up your CCCs. Although chocolate chips are right in the name of these classic treats, you’ll get a far tastier result if you use chopped chocolate instead.

This story was written by Posie Harwood on August 27, 2015 and updated by Jen Wheeler on October 5, 2019.

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Triple Chocolate Cheesecake

Calling all chocolate lovers! This Triple Chocolate Cheesecake is rich, creamy, and decadent. The chocolate cookie base is the perfect crisp foundation for the luscious, creamy filling. The whole thing is topped with none other than chocolate ganache. Make this chocolate cheesecake for a rainy day or your holiday table.

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Simply Recipes 2019 Meal Plan: October Week 1

Fall is the perfect time to take on new adventures in the kitchen! Mix it up with this set of fall-inspired meal plans – stuffed Delicata squash, baked spaghetti, shrimp cakes, and Moroccan pot roast are all on the menu!

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How to Freeze Cheesecake

Cheesecake freezes beautifully, and a cheesecake in the freezer is like money in the bank. Here’s how to freeze and thaw cheesecake so dessert is ready when you are.

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