This season’s class of local cookbooks—and one memoir—is particularly robust, and not just because most of them are sophomore efforts.

Cheese Magic: Seasonal Recipes, Plates, and Pairings , Erika Kubick, Running Press, September 16

This cheesemonger’s credibility has taken a leap forward with her second title, minus the strained jokey, faux spirituality of her first . It is spirited, however, presenting curd work through a lens of witchery, with chapters organized around eight seasonal pagan festivals. Slow your eye roll: She seems to know and respect the historical nature of the material this time, and her expertise on preserved milk doesn’t waver across one hundred recipes. It’s probably the most unique perspective on the subject I’ve ever come across.

The Korean Vegan: Homemade ,

See Full Page