The 14 Best Cookbooks of Fall 2020
The 14 Best Cookbooks of Fall 2020 Our favorite new books of the season, selected by Food reporters and editors from The New York Times. In “Coconut & Sambal” (Bloomsbury, $35), Lara Lee, a chef living in London, explores her Indonesian roots, using her grandmother’s cooking as a jumping-off point. (Ms. Lee’s mother is Australian, and her father Chinese-Indonesian.) There are classic dishes: a chicken satay with a spicy peanut sauce, a beef rendang bubbling away in coconut milk bath that reduces so much it disappears, a bountiful gado-gado. But Ms. Lee keeps an eye toward innovation and substitutions. Desserts include a no-churn peanut and banana ice cream and kue pandan dan kelapa, a bright green pandan-and-coconut cake inspired by a treat her grandmother used to make. The latter can be made with raspberries, though it’s worth finding the pandan leaves for a dessert that, much like the book itself, is sweet but never cloying. KRISTEN CHAMBROT ‘ East: 120 Vegan and Vegetar...