A diverse array of autumn cookbooks for 2026 has been reviewed, showcasing various culinary styles and approaches. Among the featured titles is 'Kitchening' by Dundee-born chef proprietor Jeremy Lee, the second book from the chef behind the Soho institution Quo Vadis. The book includes recipes such as pickled rhubarb and peppered ox cheek, with its first chapter titled “January: the general atmosphere is very Macbeth-ish”.
Calum Franklin, known for his pastry work, has released 'The Modern Pie Maker', which delves into British pie-making. The book covers a range of pies, from an 18th-century herb pie to a ploughman’s pork pie, and aims to encourage home bakers with explanations of technique and equipment.
Other notable releases include 'Blood, Guts and Black Pudding' by Kate Ryan, which explores Ireland’s cultural connection with blood as food, and 'Egypt' by Rawah Badrawi and Suzanne Zeidy, a survey of Egyptian cuisine. 'Le Cordon Bleu Culinary Arts School' is a seven-volume set focusing on Western culinary technique, while Sanjana Modha's 'Modern Masala' offers vegetarian recipes with an Indian twist. Yotam Ottolenghi and Verena Lochmuller have also released 'Simple Too', a collection of recipes designed for everyday cooking.