If like me, you haven’t accepted the end of summer and would like to carry a sunny note through fall, there are several means to achieve it. For instance, scents can help but so can flavors. One of the reasons I love cooking is that it allows me to blend two of my passions–and savor the results. This fall, cooking is even more exciting because 2017 has been a year with many excellent cookbook releases. I had difficulty picking just a couple, so I decided to show you my favorite 15 books, from which I’ve cooked already and which I recommend wholeheartedly. They will satisfy your hunger as well as your wanderlust.

Europe

Veneto: Recipes from an Italian Country Kitchen by Valeria Necchio

Venice is on the well-trodden tourist trail, but its food and that of its region isn’t. This is a shame, because Venetian dishes blend a full spectrum of flavors and ingredients like polenta, pine nuts, rosemary, raisins, shellfish, white wine, and saffron. Veneto is Valeria Necchio’s debut cookbook, and it’s exquisite. I don’t mean the photographs and styling, beautiful though they are. The recipes are the only thing I’m interested in. For a taste of real Venetian cooking, I suggest trying fried marinated pumpkin with onion, pine nuts and raisins, prawn and Prosecco risotto, stir-fried beans with basil and garlic, and ricotta pudding cake.

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Picking a favorite cuisine is not easy for me. I adore the lusty Ukrainian flavors of my childhood as well as the subtle interplay of nuances of Japanese cooking. Italian dishes, especially the Abruzzo specialties I learned as a teenager living in southern Italy, are the mainstay in my repertoire, food I turn to if I don’t know what else to cook. Persian delicacies like layered rices and stewed meats are what I make when I feel like playing with colors and flavors. And the cooking of the subcontinent, especially Pakistan and India, satisfies my perfumer’s sensibilities. Diverse though the cuisines are in different parts of the countries, they give me a chance to compose a dish as I would a fragrance by building accords and creating top, heart, and base notes.

Pakistani cuisine may be less known in comparison to Indian, but it boasts a splendid variety of dishes, from grilled meats to banana leaf steamed fish, from breads perfumed with saffron to rice garnished with dried fruit and nuts. It’s both a new and an old country. Formed in 1947, Pakistan bears the imprints of civilizations that succeeded each other, from the Indus Valley Civilization to the Greeks and the Mughals. As a place where different faiths met and different people traded, fought, loved and lived, it has a varied and rich food culture. Short of visiting a Pakistani family, one way to discover it is via Sumayya Usmani’s cookbook, Summers Under The Tamarind Tree: Recipes & Memories from Pakistan (public library).

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