>Want to shake things up in the kitchen? Fall’s best new cookbooks offer inspiration
THE FAMILY MEAL by Ferran Adrià In his first book of home-cooking how-tos, culinary legend Adrià—head chef at Spain’s renowned elBulli restaurant—teaches kitchen basics (egg poaching, anyone?) and delivers simple, delicious recipes meant for the daily table.
LIDIA’S ITALY IN AMERICA
by Lidia Matticchio Bastianich
Bastianich traveled the U.S. to find the best Italian- American fare. What she found—New Orleans’ muffuletta sandwiches, New York’s Neapolitan-style pizza—will have your mouth watering.
by Martha Stewart
With intimate photos from her homes in Maine, East Hampton and Bedford, N.Y., the homemaking guru’s latest features some of her favorite meals to share with family and friends.
MOMOFUKU MILK BAR
by Christina Tosi
Fans of New York City’s trendiest sweets spot, rejoice! From her buttery, melt-in-your mouth “crack pie” to her gooey cornflake chocolate chip marshmallow cookie (below), Momofuku Milk Bar desserts wiz Tosi is finally revealing the everything-but-the-kitchen-sink secrets behind her now-famous sugary confections.
THE FOOD52 COOKBOOK
by Amanda Hesser & Merrill Stubbs
The result of food writers Hesser and Stubbs’s efforts to curate an online e-cookbook, Food52 offers recipes from readers across the country.
“Damn Good” French Toast
1 small challah loaf
3 large eggs
½ cup heavy cream
Butter and maple syrup
Cut the challah into ¾-to-1 inch slices. Whisk eggs, cream in bowl. Heat griddle to medium-high heat. Add 1 tbsp. butter for every two pieces; swirl butter to cover surface. Dip slice in mixture; flip and submerge again. Cook till golden on one side; flip, cook reverse. Serve with butter and syrup.
MAKE THE BREAD, BUY THE BUTTER
by Jennifer Reese
For good taste and good price, which staples should you make yourself? Reese, ex-book critic at PEOPLE’S sister publication Entertainment Weekly, clues you in.