RandomHouse

Silas Bird has a genius for a father and a ghost for a best friend. Their simple lives are upended when men take his father in the night, believing him to be a notorious criminal. When Silas goes after them, he finds deep woods and even deeper secrets. R.J. Palacio (author of Wonder) has crafted a surprising departure from her previous work and it is excellent. Trust me, this story is both unexpected and exactly what you want.

—Ivy

On a trip to visit family in Japan, a girl and her female relatives head to a traditional bath house. Women big and small, young and old, converge at the sentoō to soak. Zhang’s illustrations lovingly capture ruddy elbows and knees, soft curves and gangly limbs. The bond between the girl and her grandmother is visible, despite their language barrier. This ode to the beauty of bathhouses and bodies is perfect for introducing children to different cultural sensibilities surrounding nudity.—Molly S.

“What was more apparent to me was that the world I wanted didn’t exist yet.” So begins the career of Billie Jean King, one where her vision ultimately remade our approach to women’s and LGBTQ+ rights, both in sports and in life. Tracing her remarkable journey, King writes with the courage of her convictions, with fierce competitiveness, and with her indomitable spirit laid bare on the page. All In explores the extraordinary life of a true hero.—Casey

Black Food, a “recipe-driven anthology,” is one of the most exciting and moving books I’ve read. Food activist and cookbook author Bryant Terry’s groundbreaking collection brings together recipes, art, poetry, and essays representing some of the depth and breadth of Black food and the people who make it. This very special book, rich with the voices of so many who together paint a history as well as join in celebration, will be hailed for years to come.—S.B.

In time for the holidays, Provecho is here to give us mouth-watering, life-saving vegan spins on the classic family staples of any Latinx household, from agua de jamaica and horchata to pozole verde, tacos, and many familiar antojitos and desserts. As a first-gen Mexican American like Edgar Castrejón, I truly appreciated the care that he put into all of the recipes.

—Andrea C.

David Chang doesn’t do anything traditionally. Cooking at Home is a great addition for anyone cooking for a household, with its easy, versatile recipes designed for multiple mouths and week-long leftover adaptation. But it is also a philosophical treatise, a Lucky Peach–esque assemblage of articles, and an extremely entertaining (and enlightening!) discourse between Chang and Priya Krishna, page to page, on taste, technique, gastronomical identity, and how hard it is to write a cookbook with David Chang. Fun and delicious.—Jocelyn

This beautiful new book celebrates pasta’s limitless variations—including its shapes, sauces, and fillings—with illustrated step-by-step instructions on making pasta by hand, as well as more than a hundred recipes. The authors’ passion for their subject is apparent on every page and the dishes—from Spaghetti with Lemon, Pine Nuts, and Parmigiano to Potato and Creme Fraiche–Filled Ravioli with Garlic and Rosemary—are incredibly enticing. This is a gorgeous, mouthwatering collection that any pasta lover will savor.—S.B.

As an amateur baker, I’ve oft dreamed of winning an American version of The Great British Baking Show. Now, imagine being the very first winner and…the show gets cancelled before anyone finds out. That’s what happened to Vallery Lomas, but it didn’t stop her from turning lemons into lemon chiffon cake. Drawing on her Southern roots, Lomas has written a cookbook for bakers of all stripes and levels. I particularly appreciated the small, surprising tips with each recipe (don’t twist the biscuit cutter!). 

—Ivy 

Full of mouthwatering pastas and perfect risottos that use fresh ingredients like olives, garlic, and fresh herbs, this is a comprehensive bible on Mediterranean cuisine, written by a culinary legend. With gorgeous photos and classic recipes like salmon tartare and bouillabaisse, this is both a travel book and a lesson on the history of the food. I have so many new ways of preparing chicken, and you have to try the Spicy Roasted Carrot Salad!—Jason

Calling all bartenders, both professional and amateur! In Welcome Home, the founders of Death & Co. give an expert class on creating cocktails and understanding the mindset and habits that make them great. I really enjoyed the pieces where they write about creating a positive work culture, as well as the suggestions for tastings to do at home (or with friends) to refine and expand one’s palate. As complex and delightful as any of their cocktails, this one is sure to please.

—Jax