Susan Withee, Adult Services Department Manager
Time to ward off the autumn chill with some simple, soul-satisfying home cooking – soups, stews, one-pot cooking, comfort foods, and slow-cooker meals. Full of the flavors of the season, this is cooking that fills the house with delicious aromas and anticipation of the meal ahead. It is fun to make and savor, and it’s even better when shared with others. Start your own family tradition or invite the neighborhood. Manhattan Public Library has hundreds of cookbooks for you, including these newer ones to inspire your autumn cooking.
“Soup Night: Recipes for Creating Community Around a Pot of Soup,” by Maggie Stuckey.
“The Ultimate Soup Cookbook,” edited by Neil Wertheimer.
“Soups & Sides,” by Catherine Walthers.
“Chili Nation: The Ultimate Chili Cookbook with Recipes from Every State in the Nation,” by the legendary, entertaining cookbook-writing team of Jane and Michael Stern.
“Real Stew: 300 Recipes for Authentic Home-cooked Cassoulet, Gumbo, Chili, Curry, Minestrone, …and Much More,” by Clifford Wright.
“Saveur: The New Comfort Food: Home Cooking from Around the World,” edited by James Oseland.
“Old-School Comfort Food,” by Alex Guarnaschelli.
“Mac & Cheese: 80 Classic and Creative Versions of the Ultimate Comfort Food,” by Ellen Brown.
“The Mac & Cheese Cookbook: 50 Simple Recipes from Homeroom, America’s Favorite Mac and Cheese Restaurant,” by Allison Arevalo and Erin Wade.
“Just One Pot: Over 320 Simple and Delicious Recipes from Hearty Stews to Tasty Tagines,” from the editors of Reader’s Digest.
“Glorious One-Pot Meals: A Revolutionary New Quick and Healthy Approach to Dutch-Oven Cooking,” by Elizabeth Yarnell.
“Slow Cooker Revolution: One Test Kitchen, 30 Slow Cookers, 200 Amazing Recipes,” from the folks at America’s Test Kitchen.
“The French Slow Cooker,” by Michele Scicolone.
“Slow Cooking: 100 Recipes for the Slow Cooker, the Oven, and the Stove Top,” by Amy Worrall Thompson.
“The Complete Slow Cooker Cookbook: Essential Recipes for Hearty and Delicious Crockery Meals,” by Wendy Louise.
Served on the side for dipping and sopping, fresh-baked breads are required accompaniments for homemade soups and stews. Autumn root vegetable chowder calls for country hearth bread. German potato soup serves up nicely in a pumpernickel loaf bowl. Rosemary baguettes perfectly complement French lentil soup – le sigh! Beet and red cabbage soup with Russian black bread, ham and green bean soup with Southern biscuits, chili with corn-cheddar muffins – flavor and texture combinations are endless.
“The New Artisan Bread in in Five Minutes a Day: The Discovery That Revolutionizes Home Baking,” by Jeff Hertzberg.
“Bread Making: Crafting the Perfect Loaf from Crust to Crumb,” by Lauren Chattman.
“80 Recipes for Your Bread Maker,” by Richard Ehrlich.
“The Bread Bible,” by Rose Levy Beranbaum.
“Farm Journal’s Homemade Breads: 250 Naturally Good Recipes,” from the food editors of Farm Journal Magazine.
And the perfect finish to a comfort food meal on a cold fall night? Pie, of course! Sweet or savory, hot and bubbly or cold and creamy, with a crust that melts in your mouth.
“Pies: Sweet and Savory,” by Caroline Bretherton.
“Crazy About Pies: Irresistible Pies for Every Sweet Occasion,” by Krystina Castella.
“A Year of Pies: A Seasonal Tour of Home Baked Pies,” by Ashley English.
“United States of Pie: Regional Favorites from East to West and North to South,” by Adrienne Kane.