12 Coming-Soon Cookbooks We Can’t Wait to Read

There are lots of things to anticipate in 2021. Me, I’m (hopefully!) looking forward to the world opening up again to the extent where it’s safe to have friends over for dinner, dare I say inside, and close together. But one thing I do know is that eve…

There are lots of things to anticipate in 2021. Me, I'm (hopefully!) looking forward to the world opening up again to the extent where it's safe to have friends over for dinner, dare I say inside, and close together. But one thing I do know is that even if we have to keep eating over virtual hangouts, the food is going to be awesome—because the soon-to-be-published 2021 cookbook lineup is looking pretty darn great. From a deep-dive into European cheese, wine, and bread to mastering the art of South Carolinian barbecue to a new take on Jewish classics—to call out just a few—if we can say anything definitively about this year, it's that thanks to 2021's line up of cookbooks, we will eat well.

Here are 12 cookbooks coming out in 2021 we can't wait to crack open, recommended by some of Food52's contributors and staff. Note: this is only the beginning! Stay tuned for more 2021 cookbook coverage.

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Cotton Candy Cookies

These pastel colored cotton candy cookies are as sweet as they look – made with a duo of pink and blue cookie batter and buttercream, too. I made them from a recipe in the new Jenna Rae Cakes and Sweet Treats book.  By the way – stop what you are doing and go follow @jennareaecakes […]

Cotton Candy Cookies Sandwiches

These pastel colored cotton candy cookies are as sweet as they look – made with a duo of pink and blue cookie batter and buttercream, too. I made them from a recipe in the new Jenna Rae Cakes and Sweet Treats book. 

By the way – stop what you are doing and go follow @jennareaecakes on instagram. I have a total crush on their bakery and all of their beautiful pastel colored-sweets, treats and confections. Their aesthetic is the dreamiest. I just need to visit Vancouver to try them in person one day. In the meantime, I have their cookbook. YAY! And I also bought their Liquid Cotton Candy so I could make these cookies. 

Jenna Rae Cakes Bakebook

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Saucy, Tangy, Golden Cauliflower to Make This Week

The Flavor Equation–Nik Sharma’s follow-up to Season—was dubbed one of the best cookbooks of 2020 by The New York Times, The Washington Post, The New Yorker, Food & Wine, Serious Eats, Epicurious, Eater, and then some. But calling it a cookbook is …

The Flavor Equation–Nik Sharma's follow-up to Season—was dubbed one of the best cookbooks of 2020 by The New York Times, The Washington Post, The New Yorker, Food & Wine, Serious Eats, Epicurious, Eater, and then some. But calling it a cookbook is complicated. There are over 100 recipes, yes, but there's also a deep—deep—dive into the science of good food. It's this rare blend that makes The Flavor Equation the sort of book I'll grab from the shelf for years to come, whether it's for a tangy, saucy cauliflower dish or an explanation on how taste buds work. Keep reading for a Q&A with the author—and if you have yet to check out Nik's column, The Kitchen Scientist, here on Food52—well, what are you waiting for?


EMMA LAPERRUQUE: The very weight of this book (almost three and a half pounds!) speaks for itself. From start to finish, how long did it take to create The Flavor Equation?

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24 Food Zines We Really Loved This Year

If 2020 brought us anything good, it was a new crop of DIY projects, from email newsletters to sourdough pop-ups to sweatshirts tie-dyed with onion skins and turmeric. One of the projects I’ve especially enjoyed following are food zines. I’m talking lo…

If 2020 brought us anything good, it was a new crop of DIY projects, from email newsletters to sourdough pop-ups to sweatshirts tie-dyed with onion skins and turmeric. One of the projects I’ve especially enjoyed following are food zines. I’m talking lo-fi, 1970s punk slash 1990s riot grrrl types of publications, with hand-drawn illustrations and amateur printing (extra points if they’re black-and-white only!). For this article, we’re defining a zine as a very do-it-yourself publication, put together by a small team, with little (if any!) funding.


6 Stellar Zines Launched in 2020

Chinese Protest Recipes

Clarence Kwan launched his zine with three goals: to support the Black Lives Matter movement, to raise awareness about racism and white supremacy (in the context of the pandemic and in general), and to resist through Chinese food.

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We Found the Best Instant Pot Cookbook

This review is part of our community-driven book tournament, The Big Community Book-Off. With your help, we’re finding the best books across categories (from bread to pasta, one-bowl to weeknight-friendly, and cake to cookies, to name a few), and putti…

This review is part of our community-driven book tournament, The Big Community Book-Off. With your help, we’re finding the best books across categories (from bread to pasta, one-bowl to weeknight-friendly, and cake to cookies, to name a few), and putting them through a series of rigorous reviews—considered, tested, and written by none other than you. And so, let’s hand it off to our community members Sarah, Robin, and Rosa. Here are their reviews of your five favorite Instant Pot books—and their nail-biting verdict on which one reigned supreme.


We came about our love for the Instant Pot in different ways. Sarah wanted to know if the Instant Pot was everything it was hyped up to be, and if it could save valuable cooking time between busy work shifts. Rosa bought the Instant Pot because a certain Instant Pot cookbook made her finally say, “yes!” Robin, like many of you, wanted the ability to cook time-intensive meals faster without sacrificing the integrity of the dishes, and to shave hours off meal prep.

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A Behind-the-Scenes Look at Erin McDowell’s New Cookbook

I baked my first pie alongside my Grandma Jeanne when I was 14 years old. It was for a church social, and she was experimenting with an olive oil crust.

I’d always loved cooking and baking, but Grandma’s country kitchen was less stressful than my moth…

I baked my first pie alongside my Grandma Jeanne when I was 14 years old. It was for a church social, and she was experimenting with an olive oil crust.

I’d always loved cooking and baking, but Grandma’s country kitchen was less stressful than my mother’s, because Grandma was more accepting of a mid-process mess. I distinctly remember the proud feeling carrying the pie into the church and serving it. Many bakers will tell you that sharing baked goods with others is their favorite part—and it quickly became mine.

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Need a New Chicken Recipe? Cathy Erway Has 50.

In the introduction to Sheet Pan Chicken—which, you should know, is titled “Why the Chicken Crossed the Sheet Pan” (!)—cookbook author, podcast host, and award-winning food writer Cathy Erway argues that the sheet pan, unlike, say, a George Foreman Gri…

In the introduction to Sheet Pan Chicken—which, you should know, is titled "Why the Chicken Crossed the Sheet Pan" (!)—cookbook author, podcast host, and award-winning food writer Cathy Erway argues that the sheet pan, unlike, say, a George Foreman Grill or Instant Pot, is not a fleeting trend. It's "eternal," she writes. Indeed, this simple, sturdy kitchen staple is the start of countless dinners, from lamb meatballs and pork chops to sweet potatoes and mac and cheese. But this book, as you might've already guessed from its title, focuses on one humble protein that, perhaps, you think you're tired of. You don't have to be. In this collection, which came out in September, Erway shares 50 crispy, saucy, savory, wake-you-up chicken recipes—most of which I sticky-noted as soon as I picked up the book, and three of which are excerpted below. But first, let's hear from the author.

This interview has been edited for clarity.

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The 30-Second Trick to Upgrade Any Place Setting

If there is one element that can transform your tablescape, it is the deceptively subtle multipurpose linen napkin. Even if you use the same dishes and flatware at every gathering, if you change up your napkins or even play with varied napkin folds, an…

If there is one element that can transform your tablescape, it is the deceptively subtle multipurpose linen napkin. Even if you use the same dishes and flatware at every gathering, if you change up your napkins or even play with varied napkin folds, any gathering can be transformed into an elegant and special occasion.

One basic tip on harnessing the versatile power of the napkin: have a few different color options in your linen closet, so you can vary shades to complement the food, florals, setting and occasion. You can hand-fold a napkin in a variety of ways and use a diverse range of materials to tie or shape linens, such as ribbons, floral elements, and napkin rings.

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4 Bartending Books to Help You Make Your Fave Drinks at Home

Apartment Bartender is a column by Elliott Clark, Food52’s Resident Bartender and an avid at-home cocktail enthusiast. Elliott’s here to help us bring our favorite bar-worthy sips home—and with his spot-on guidance and expert tips, you’ll soon be stirr…

Apartment Bartender is a column by Elliott Clark, Food52's Resident Bartender and an avid at-home cocktail enthusiast. Elliott's here to help us bring our favorite bar-worthy sips home—and with his spot-on guidance and expert tips, you'll soon be stirring, shaking, and garnishing like a pro.


There are a ton of great books and resources out there that focus on the basics of crafting great cocktails, and beyond. But if you’re looking to take a deeper dive, or to refine your drink-mixing skills at home, I’m sharing a few of my favorite must-reads.

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Few Contemporary Cookbooks Feature African Food. Hawa Hassan Is Changing That.

Hawa Hassan has never been all that interested in trends. That might be surprising for a former model turned founder of a cult-favorite condiment company, who has been featured in the likes of Vogue, Forbes, and The New York Times. After just a short c…

Hawa Hassan has never been all that interested in trends. That might be surprising for a former model turned founder of a cult-favorite condiment company, who has been featured in the likes of Vogue, Forbes, and The New York Times. After just a short conversation with Hassan, however, it all makes sense.

The video personality and CEO of Basbaas Somali Foods released her first cookbook last week: In Bibi’s Kitchen, coauthored with Julia Turshen. The book shares recipes and stories from bibis, or grandmothers, hailing from eight African countries—Eritrea, Kenya, Tanzania, Mozambique, South Africa, Madagascar, Comoros, and Hassan’s native Somalia—that border the Indian Ocean (plus additional recipes developed by the authors). But this volume is more than just a collection of inviting dishes: It’s a vibrant document of intergenerational cooking.

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