Autumn’s new cookbooks are an admixture of new releases from heavy hitters and debut works from extremely personal restaurants in San Francisco and Paris. Some are optimal for weekend projects (charcuterie, anyone?); others rely on a well-stocked pantry for turnkey meals.

‘Good Things: Recipes and Rituals to Share with People You Love’

Samin Nosrat’s first cookbook, the lauded “Salt, Fat, Acid, Heat,” was an anti-recipe manifesto that mostly elided recipes, providing instead blueprints, charts and thinkpieces to help the reader think like a cook. Nosrat’s long-anticipated sophomore book, “Good Things,” beats with the same teaching heart — but this go-round relies more on real-deal recipes. Across sections such as “Good Things to Welcome Others,” “Good Things to Keep Up Your Sleeve” and “

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