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Many of us head straight to our ovens as soon as we feel the summer heat give way to even the slightest autumn chill. Pumpkins, apples, and warm spices will always be a mainstay. But if this season of baking cookbooks has anything to say about it, we’ll also be taking on flavor-forward sheet-pan treats, so much fresh, homemade bread, and showstopping pies that go beyond traditional holiday fare. Here, we share short introductions to 35 of the baking cookbooks that will be released this fall—including tons of offerings from Great British Baking Show cast members; books that emphasize easy, one-pan bakes; and deep dives into the art of cookie making. Cookbooks are listed by release date and in chronological order. Get ready to warm up with recipes promising comfort and coziness.
September
The Great British Baking Show contestants know that adding new flavor to a classic pastry can wow even the most discerning judges. In her latest cookbook, semifinalist and well-seasoned cookbook author Chetna Makan shares over 80 sweet and savory recipes full of these kinds of tantalizing flavor twists. Her honey tart gets its striking color from black tahini; savory scones are enriched with creamy paneer and cheddar. —Out September 6
In her second book, The Great British Baking Show finalist Steph Blackwell weaves stories of her mental health struggles together with recipes for raspberry and custard cream doughnuts and prune and Armagnac fondant brownies. These 50 recipes aim to help overcome bad moods and increase confidence in the kitchen. —Out September 6
Through 31 cookbooks and counting, lawyer-turned-baker Hannah Miles has helped us master whoopie pies, doughnuts, choux pastries, sundaes, and more. Her latest cookbook is a one-stop guide for cake and cookie lovers, perfect for those who need a bit of basic instruction—and tons of inspiration. Her 365 recipes for muffins, meringues, novelty cakes, and more come with easy-to-follow instructions, technique tips, and equipment guides. Here’s a book that’ll help even the most novice baker find confidence in their creations. —Out September 6
Straightforward instructions and engaging art come together in this 50-recipe celebration of sweet and savory pies. Cooking instructor and author Denise Marchessault and artist Deb Garlick combine recipes with vibrant photographs, showing you how to deftly roll out galettes, turnovers, slab pies, and more. There are plenty of filling ideas, including summer fruits and hearty winter ingredients. Marchessault and Garlick also provide tips for reusing scraps and avoiding mishaps, plus serving suggestions and freezing advice. —Out September 15
In his followup to Flour Water Salt Yeast, Ken Forkish details how to make artisan pan breads and rustic Dutch oven loaves with the same crackle, chew, and eye-catching finishing touches you’d expect from the best bakeries. Novice bread bakers will appreciate how Forkish describes foundational elements of classic levains and offers estimated baking schedules. Experienced bread bakers will level up their skills with flour-efficient starter secrets, and learn to make complicated enriched breads and brioche. —Out September 20
Forget stocking your cabinets with excessive pastry pans. Tom Oxford and Oliver Coysh of The Exploding Bakery in Exeter, UK, share 80 eclectic recipes, all of which are baked in a standard sheet pan. Recipes for cinnamon cookie slices laced with white chocolate, carrot cake, and miso and burnt Basque cheesecake offer a sharp focus on flavor and texture. —Out September 27
Greg Wade of Publican Quality Bread in Chicago won the James Beard Award for Outstanding Baker because of his passionate commitment to local flours and long-fermented doughs. His first book teaches home cooks how to calculate baker’s percentages and master baking techniques by feel. Then the book moves into a range of recipes, including sourdough and rye loaves, injera, and parathas. For lovers of sweets, oat doughnuts and cornmeal whoopie pies come with equally detailed instructions. —Out September 27
Want to make stunning French pastries at home with little fuss? James Beard award-winning food writer Aleksandra Crapanzano dove into her Parisian friends’ kitchens with a mission: She uncovered how they transform seasonal ingredients and everyday pantry items into straight-forward, yet seductive cakes. Flip through whimsical illustrations and charming anecdotes, and learn how to make a simple gâteux sing with a swipe of ganache or splash or brandy. —Out September 27
In her third book, television host and author Nadiya Hussain organizes her 100 sweet-or-savory breakfast, dinner, and dessert recipes by mood or occasion. Want to cook lazily and chill out? A one-pot baked whole roasted onion is the comfort food for you. Feeling happy? Whisk a hazelnut cookie pie together. With colorful photographs and welcoming stories, Nadiya’s straightforward and achievable recipes will turn even the most novice bakers into everyday oven experts. —Out September 27
Chef and cookbook author Michelle Anderson believes that even the most intimidating bread can be made at home—if you have a bread machine. In 100 recipes, she covers how to make foolproof breads that are perfect for weekday sandwich-building. She also offers recipes for impressive homemade ciabatta, brioche, and baguettes. Plus, you’ll find tips for working with sourdough starter; incorporating whole grains into your breads; and using sourdough discard in pancakes, scones, brownies, and more. —Out September 27
October
Named one of the UK’s most influential bakers by Waitrose Food Magazine, chef and cookbook author Julie Jones offers 40 base recipes that transform into 100 creative pies and tarts. The book devotes chapters to fruit, dairy, meat, and vegetable fillings. Each colorful flavor combination includes instructions on how to execute intricate finishing touches. These pies promise to impress.—Out October 4
American-born baker Laurel Kratochvila runs a Jewish bakery in Berlin. H first book offers recipes for classic European breads, viennoiseries, tarts, and more. Foundational recipes with detailed step-by-step instructions include tips on dough-shaping, fermentation, and flavor combinations. Profiles of European bakers and immersive storytelling contribute to a feeling of escapism, so this book is perfect for anyone feeling stuck at home. —Out October 4
Want to bake without flooding your sink with dishes? In her follow-up to Sheet Pan Suppers and One Pan & Done, Molly Gilbert takes on sweet and savory recipes baked in one sheet pan. Pecan-caramel shortbread cookies and triple citrus poke cake come together in a time crunch. With a little more effort, orange olive oil challah and a pumpkin tiramisu roll are ready to impress. —Out October 4
More is not always better. In his latest cookbook, British baker and cookbook author Edd Kimber caters to singletons, students, and anyone wanting to bake a treat for one to six people. The sweet and savory recipes require little time or equipment, guaranteeing that delicious cakes, cookies, bars, and buns get onto the table with little fuss. —Out October 4
For thirty years, Pain D’Avignon has enamored chefs and voracious eaters with their artisanal bread. In this book, you’ll find the story of the founding team, who immigrated from Belgrave during the Yugoslav Wars and invested every dollar and muscle they had into their first Cape Cod bakery. Of course, you’ll also get 60 signature recipes, including classic sourdough, cranberry and pecan bread, and a plum galette with pistachio paste. Uliks Fehmiu offers a fundamental primer on the bread-baking process, woven together with intimate histories. The result is a passionate dissertation on how practice and patience make all the difference. —Out October 4
Food stylist and baking pro Erin McDowell wants you to love savory baking as much as you love making dessert. To accomplish that, she shows you how to knead soft pretzels, whisk crepes, and build a hearty meat pie. Each recipe offers tips on playing with flavor and presentation. Maybe that means adding cheese and bacon to her single-bowl buttermilk biscuits. Or experimenting with sweet and savory gougère fillings. Novice bakers and seasoned pros alike will achieve new levels of skill, creativity, and flavor success. —Out October 11
Recipe developer Nicole Presley fills her debut book with playful Mexican dessert recipes—and classic American desserts laced with Mexican flavors. Recipes like candied pumpkin empanadas, a pan-dulce-inspired berry cake, and chocolate banana flan all come with cheeky introductions. — Out October 11
Want to nail artfully detailed cookie decoration? Cookie decorator and teacher Amber Spiegel has you covered. Recipes for orange and cardamom, lemon and almond, and gingerbread cookies provide a strong decorating base. Then she moves into the equipment, templates, techniques, and tips that will have you whisking, piping, and flooding with ease. It’s a creative, instructive book that proves every season is cookie season. —Out October 11
Baking just enough for a small household doesn’t mean skimping on flavor. In his second book, New York baking blogger Mike Johnson shares 60 small-batch recipes that go big on satisfaction. Perfect for last-minute cravings and intimate celebrations, maple bacon scones, garlic knots, a chocolate pecan skillet cake, and more are designed for two people or a small party. —Out October 11
If you aspire to be a professional pastry chef, or just want to know you have the chops to be one, consider this comprehensive manual from instructors Pierre Paul Zeiher and Jean Michel Truchelut. First, learn 100 fundamental techniques, like how to make custard in a bain-marie, or how to segment citrus without breaking its shape. Then, move on to 100 classic recipes like an intricate opera cake or fluffy Saint-Honoré. When you’re stuck, QR codes take you to instructional videos that clarify and encourage. —Out October 11
Rose Levy Beranbaum has won countless awards for her 12 cookbooks. She offers nearly every cookie recipe imaginable in this latest one. Foolproof instructions include notes for planning ahead, ingredient lists with both weighted and cup measurements, and details about how to store each cookie. Find simple drop cookies, rolled-and-cut holiday cookies, sandwich cookies, and more. Your coconut snowball kisses, black tahini crisps, and cranberry sconettes will be eye-catching and crowd-pleasing. —Out October 18
Those who enjoy eating sweets more than baking them will appreciate the detailed, encouraging instructions Stephanie Wise includes with her 100 recipes. Whether you’re quickly whisking together peaches and cream streusel muffins for a weekend brunch, or devoting an entire afternoon to an elegant chocolate peanut butter caramel tart, Wise promises a process as relaxing as every bite of the final product. —Out October 18
Maya-Camille Broussard’s father, Stephen, was a criminal defense attorney and self-proclaimed pie master who filled her childhood with quiches and seasonal sweet pies. After he died, she opened Chicago’s Justice of the Pies to offer comfort and challenge food insecurity. Her debut book weaves together all of the above. 85 easy-to-follow sweet and savory pie recipes like blue cheese praline pear pie and “fig and pig quiche” come with stunning photographs that’ll get you excited to bake. Charmingly illustrated profiles of other stewards for social justice encourage and expand Broussard’s social mission. —Out October 18
Chef Claudia Fleming inspired a generation of pastry professionals when she set a high bar at New York’s Gramercy Tavern in 1994. Returning with her first new cookbook in twenty years, Fleming shifts her exacting attention from restaurant pastries to those she creates in her small home kitchen. In 140 recipes, she offers a detailed approach to sweet-and-savory breakfast breads, pies, cookies, and more. We’re excited for a fall filled with her chickpea crackers, cider doughnuts, and maple shortbread. —Out October 25
Becca Rea-Tucker takes to the kitchen when she feels the big feels. As @TheSweetFeminist on Instagram, those feelings often come out as pro-choice pies or prison abolition sugar cookies. In her debut book, Rea-Tucker offers 65 recipes organized by when you’re feeling happy, sad, mad, anxious, and hopeful. Confused or awkward? Throw a little of everything into “kitchen sink cookies.” A bit moody? Thick and chewy maple cookies with a zip of cayenne are there for you. With stunning photographs and personal stories, this self-care cookbook warms the oven, body, and spirit. —Out October 25
Los Angeles Irish-born chef Gemma Stafford has racked up half a billion views on her Bigger Bolder Baking show. In the follow-up to her first book, she presents 125 new recipes that are easy enough to whisk together, even when you’re short on time. So whether you’re turning out raspberry and yogurt scones to spruce up a Sunday, or a death by chocolate layer cake for dinner party guests, her straightforward process promises sweet (or savory) success. —Out October 25
November
With the same playful-but-professional approach offered in Momofuku Milk Bar and All About Cake books, award-winning baker Christina Tosi returns with 100 recipes to inspire creativity and surprise the taste buds. Find treats like marbled chocolate s’more cookies and jelly-donut cookie sandwiches. Then learn how to reimagine recipes by swapping ingredients and folding in your favorites. Get ready to create whimsical and wondrous cookie creations. —Out November 1
The Great British Baking Show fan favorite Lottie Bedlow isn’t afraid to say she finds baking hard sometimes. She also believes a little failure is not the end of the world. To add a little humor to the baking process, Bedlow organizes her over 80 recipes in snarky chapters like “Cakes are Boring” and “You’re Bready for This.” A “cracked egg rating” marks the difficulty level of a recipe: You’ll find super easy-to-make soda bread, along with gingerbread whoopie pies that are worth the effort. Step-by-step photographs, whimsically illustrated suggestions, and anxiety-easing headnotes ensure that if Bedlow can bake it, anyone can! —Out November 1
In his first book, Chicano Eats, celebrated food blogger Esteban Castillo shared recipes collected from his Mexican heritage and California upbringing. He returns with 100 new recipes for cakes, sweet breads, beverages, and more. Inviting instructions and colorful photographs accompany churro cheesecake, strawberry guava shortbread bars, and a few savory additions. —Out November 1
Rahul Mandal was a relatively new baker when his detailed, scientific approach to making cakes scored him the Great Britain Baking Show win. His debut book takes a similar approach to the one viewers saw on the show, offering novice bakers step-by-step instructions and tips on ingredients, processes, and flavor pairings. Understanding that mistakes happen, he explains why layer cake stacks fall and cake batter curdles, so you’ll come away with a better understanding of how baking works overall. —Out November 1
As Food52’s resident bread baker and blogger at The Perfect Loaf, Maurizio Leo has answered practically every baking question imaginable, sent by frantic bread bakers seeking advice. His debut book shares his troubleshooting wisdom while baking through freeform sourdough and baguettes, sandwich bread pan loaves, pizza doughs, dinner buns, and sweet rolls. Novices will thoroughly understand how baker’s percentages work and how to assess “bread fails” by sight. Experienced bakers will hone their intuition and learn how to experiment with ratios, specialty grains, and hydration techniques. —Out November 8
In her follow-up to Dessert Person, best-selling author and YouTube host Claire Saffitz returns with over 100 recipes created for dessert lovers who like their sweets with a side of nostalgia. Recipes for Banoffee pudding, peanut popcorn bars, molten lava cake, and more come streamlined for efficiency and backed with waste-reducing and troubleshooting tips. Photographs with a good dose of mid-century style complete the colorful, cozy experience. —Out November 8
Chinese Australian pastry chef Catherine Zhang incorporates her food nutrition science education in 60 recipes inspired by the cuisines of China, South Korea, Thailand, and beyond. You may fold a little tahini into “Nutter Butters” or matcha into chocolate Viennese swirls. Or you could learn to make cinnamon rolls Japanese milk bread-style, using a tangzhong starter. Applying lychee, hojicha, and miso into macarons, palmiers, and more, you’ll come away with a stronger understanding of ways to boost the flavor power in even the simplest of sweets. —Out November 15
The Great British Baking Show winner Giuseppe Dell’Anno learned to cook in Italy alongside his father. In his debut book, he shares 60 sweet and savory Italian classics. Time-tested techniques let simple, everyday ingredients shine. QR codes lead to video instructions that support more complicated recipes like crostata di frutta and cream-filled choux. Crisp photography, precisely measured ingredients, and detailed instructions guarantee every focaccia, tiramisù, and pizza turns out beautifully. —Out November 22
Founder of Maison Kayser and author of The Larousse Book of Bread Éric Kayser returns with a bread-baking primer for the modern home cook. Kayser first takes readers through essential ingredients and techniques required for bread baking. Then he moves on to 60 recipes for classic baguettes and boules, breads made with gluten-free or heritage grains, and pillowy-soft favorites like challah and bao. Step-by-step photographs accompany challenging techniques, while time management tips and a troubleshooting section anticipate possible dilemmas. —Out November 23
