Leaves change colors. Days get shorter. Children fill pillowcases with candy while you season and re-season large dishes for your extended family. Browse some of these books for the minutes in between meat thermometer checks and during the hours saved by reheating leftovers. While you’re at it, go ahead and borrow some library cookware, because sometimes a cake mold is a one-off and you can’t quite predict how often you’ll make your own ice cream. For ingredients, try one of the upcoming No Cost Farmers Markets from the Greater Pittsburgh Community Food Bank.
When your ambition for kitchen greatness spurs you to seek out new recipes
Buttermilk Graffiti by Edward Lee for a culinary tour through America.
Salt, Fat, Acid, Heat by Samin Nosrat for even more info than you got in the Netflix doc.
Saving the Season by Kevin West for history, poetry, and home canning.
Pressreader for digital access to quite a lot of cooking magazines.
When the emotional valence of the season has you contemplating the deeper meaning of what you’re eating
Crying in H Mart by Michelle Zauner for food, family, loss, and change.
Kitchen Confidential by Anthony Bourdain for the raw confessional that launched a public career.
The Cooking Gene by Michael Twitty for a cultural history of food and race in the American South.
Burn the Place by Illiana Regan for an intensely told farm to table memoir.
When you go full fall mode and start rewatching Gilmore Girls
Swann’s Way by Marcel Proust for a literary moods and a meditation on the Madeleine.
The Corrections by Jonathan Franzen for your 90s and aughts nostalgia.
Everything Lauren Graham ever wrote because Lorelai has a novel.
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