City Cast

3 Chicago Cookbooks to Drool Over this Fall

Sidney Madden
Sidney Madden
Posted on October 12
Hong Kong–style wonton noodles and shrimp paste fried chicken

Hong Kong–style wonton noodles and shrimp paste fried chicken. (Kevin White / America’s Test Kitchen)

With holidays, potlucks, and friendsgivings around the corner, who doesn’t need inspiration in the kitchen? Luckily, Chicago food writers and chefs are coming to the rescue with new cookbooks out this fall.

📖 Out Oct. 24

James Beard Award–winning writer Kevin Pang and his father Jeffrey have created 100 recipes from American Chinese dishes to Hong Kong dim sum. Food connected the father-son duo, who also star in America’s Test Kitchen’s “Hunger Pangs” YouTube series.

📖 Out now

Nearly 25 years after the Logan Square restaurant opened, owner and executive chef Jason Hammel has 90 recipes that tell the story of the beloved eatery with dishes like the former Logan Beach’s sweet-and-sour cabbage soup to the Pasta Yiayia the cafe churns out 50 times a day.

📖 Out now

Big Jones co-owner and chef Paul Fehribach might be best known for Southern cuisine at his Andersonville restaurant, but his new book dives into the lesser-known delicacies of the Midwest and how immigrants shaped these dishes. This deconstructed history includes recipes for everything from Cincinnati chili to pretzel salad to cheese curds.

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