Come fall, we tend to head back to the kitchen. Gone are the summer days of avoiding the oven, and like clockwork, we crave autumn’s usual suspects – roots, roasts and spice-speckled sweets. It’s no coincidence that September and October bring tons of new cookbook titles – publishers know that in the months that lead up to the holidays, we’re craving new recipes. Check out our roundup of select fall 2019 titles that are now available at COOK!

Dinner at the Club: 100 Years of Stories and Recipes from South Philly’s Palizzi Social Club by Joey Baldino and Adam Erace
Dinner at the Club documents the history of Philadelphia’s members-only social club, a gathering place for the city’s vibrant Italian American community. Though it’s been around for a century, the club is as prestigious and exclusive as ever, thanks to Chef/Owner Joey Baldino (also Chef/Owner of Zeppoli), who took over the club after his late uncle. If you don’t have a membership, fear not. The cookbook not only offers a behind-the-scenes look at the club but shares the recipes for its beloved old-school Italian classics, including arancini, spaghetti with crabs, stromboli, braciole and so many more.

American Sfoglino: A Master Class in Handmade Pasta by Evan Funke with Katie Parla
The title says it all – Evan Funke of L.A.’s renowned Felix Trattoria offers a crash course on how to make handmade pasta right in your own home. With step by step photos, American Sfoglino is an approachable how-to intro to the pasta making traditions of Italy’s Emilia-Romagna region. Each chapter is devoted to a pasta shape (i.e. pappardelle) with instructions on dough preparation, followed by several recipes that make use of said pasta. Mangia!

Signature Dishes That Matter by Mitchell Davis, Christine Muhlke, Susan Jung, Andrea Petrini, Howie Kahn, Pat Nourse, Diego Salazar, Richard Vines
Signature Dishes That Matter celebrates the most iconic and influential dishes of the last 300 years. Curated by an international panel of experts, this anthology features over 200 dishes that have had a significant impact on culinary culture. Illustrations of each dish are accompanied by background history, as well as, of course, a recipe. This title is not only great in the kitchen, it’s perfect for the coffee table – it’s that gorgeous! A perfect gift.

Nothing Fancy by Alison Roman
Whether it’s a casual weeknight get-together or a Saturday night dinner party, making a meal should not be a daunting task, and it shouldn’t prevent you from enjoying time with your guests. New York Times and Bon Appétit columnist Alison Roman gives you the food your guests will actually want, plus tips on how to pull it off so that you’re not stuck in the kitchen the whole night. With the holiday season approaching, Nothing Fancy is sure to come in handy as you plan your next gathering!

Mastering Spice by Lior Lev Sercarz
Spice is life. And Lior’s life is spice. Founder of NYC’s La Boîte, Lior has made a name for himself by creating custom spice blends for restaurant chefs. One such customer: Philly’s own Michael Solomonov. Each section provides master recipes, followed by variations of each recipe. The variations show how by swapping out spices, the dish becomes something completely different. In essence, you control the direction of the dish via the spices you choose.

Laurel: Modern American Flavors in Philadelphia by Nicholas Elmi and Adam Erace
Last but definitely not least in our list, is Laurel, the first cookbook by Philadelphia restaurateur and Top Chef winner Nick Elmi. Much like his menus at Laurel, the book celebrates seasonality. Each chapter is devoted to a season, with a nine-course tasting menu (and cocktail) that showcases the ingredients of the Mid-Atlantic region. Featuring beautiful photography by Neal Santos, Laurel is a testament to the creativity and labor that Elmi devotes to each dish. Incidentally, Elmi made an appearance at COOK just this week and signed all of our copies. So pick up your autographed Laurel today!