In early March 2020, I signed a contract to write my third cookbook because it felt like just the right moment: calm, unfrenzied, kids happy settled in school and activities… stop laughing. My timing is impeccable. But, there’s nothing like a tremendous amount of time at home with an almost boundless need for homecooked meals to get me asking the big, important questions about my own repertoire: Where is my forever pound cake? What would the perfect quiche look like? Why does roasting chicken this way change everything? I realized how much I wanted this book to be a collection of recipes specifically written with making them forever in mind. Two years later, I finally get to show you what I’ve been up to.
Smitten Kitchen Keepers: New Classics For Your Forever Files will be released on November 22nd and I cannot wait to share it with you. I hope it leaves you brimming with inspiration and with a stack of new essential recipes you’ll want to make again and again. As of today, you can preorder Smitten Kitchen Keepers almost everywhere books are sold:
Amazon | Barnes & Noble | Bookshop | Indiebound | Target | Apple Books
More Stores | Amazon (Canadian Edition) | Indigo (CA)
What’s a keeper? I’m so glad you asked. Some are classics done my way — my forever clam chowder and the best chocolate chip cookie I’ve ever made or eaten. Others are recipes that have gone immediately into our permanent rotations the moment we made them, like weeknight wings, a perfect summer taco, and the very green spaghetti on the cover that my pickiest likes so much, she climbed into the photo to eat it off the counter. Other dishes are quickly heading there, like an absolute doorstop of a quiche, turkey meatloaf that defied all of my skepticism, and the dreamy chocolate cake I optimized for subway commutes to picnic blanket birthday parties.
Because I wrote this over unprecedented times/a global pandemic/a vibe shift/a period of time when we couldn’t always do the things that made us happiest (see friends, families, have parties, travel), when I’ve reread this book over the last months, there is, to me, a more crystalized vision of what the good life looks like, what you cook when you miss it, and what you cook to get back there. Each recipe has a purpose and a place. I hope you feel it, too.
What’s on the cover? [New!] It’s called Green Angel Hair with Garlic Butter, and became an instant classic — and the dish my daughter ate right from the “set” mentioned above — the moment I made it. I am obsessed with it: the color, the swirls, the origin (a very 90s appetizer; a defense of much-maligned pasta shape) the simplicity and I not-so-secretly hope it’s the savory recipe you make the most often. It took us two tries to get this cover right but I’m so glad we did.
Amazon | Barnes & Noble | Bookshop | Indiebound | Apple Books | More Stores | Amazon (Canadian Edition) | Indigo (CA)
Giving this as a gift? We’ve created a downloadable, printable certificate for anyone you’ve preordered the book as a gift for, to let them know. You can pick the look: This one has flowers. This one has fruits and vegetables.
I’ve got so much fun stuff coming to share in the new few months: A book tour announcement! Pre-order incentives (hold on to your order number and stay tuned)! Recipe previews! But for this week…
Questions? It’s been so long since I did a Q&A, I’d love to do one tomorrow on Instagram. I’ll collect your questions in the morning and answer as many as I can between 3 to 4pm ET. I can’t wait to catch up. Update: You can still watch it here.
Congratulations! Cannot wait to get it!
I just happened to click on your site link this morning and yay! Just preordered :)
I CAN’T WAIT! I want to pre-order from my favorite indy Rainy Day Books, and actually asked them on Monday if they’d be bringing you in again, and came home to discover that they’ve just announced that the owners are retiring and the store is for sale. Sob. I will definitely get the book…just need to wait and see where I should order it from. Thanks Deb!!
Kristen–Rainy Day Books in Juneau, AK, by any chance??
Congratulations! This put a smile on my face and I am so looking forward to adding a third Smitten Kitchen cookbook to my shelf! Preordering through Bookshop :)
Yay!
Oh, it’ll be published on my birthday! ❤️❤️❤️ Can’t wait to see this.
Just placed our order at our local bookstore!! Cannot wait. Hope you’ll come to CO for the tour!! Congrats!
I would love to, thank you.
Congratulations! I have your first one and have broken the binding due to frequent use! My kids LOVE the soft pretzels! I know what is going on my Christmas list!
Congratulations! Looking forward to adding this one to my collection!
Cheering for you from over here! Guessing there an Oreo cake maaaaybe? ☺️😘
No, it didn’t make it. It will have to get on the site. :)
I am beyond excited! My husband said, “oh, good, I can get that for you for Hanukkah…” HAHAHA, no way I’m waiting a few more weeks for it.
Oh, can we make book tour requests?? Come upstate, pretty please?
I would love to!
I’m so excited and cannot wait! I really should let someone buy it for me for Christmas (what perfect timing), but no, I’m not waiting that long. And this way I can just buy it for all my friends for Christmas instead….
Congratulations, Deb – the cover is fantastic and I cannot wait to buy the book! I never tire of your recipes with the mushroom burgundy probably topping our family’s ‘most frequent plays’ list. Please come to the Book Larder in Seattle when you go on your book tour!
Thank you! I’d love to get back there.
So excited!! You should come visit The Well Read Moose in Coeur d Alene Idaho!!
Looking forward to this!
Being an EU-based follower, I particularly appreciate that you list ingredients in metric as well as US measurements.
Oh awesome!! I cannot wait to read every word!
Congratulations! So excited for this cookbook! What percentage of the book is vegetarian?
Thank you. Like the first two books, the book is mostly vegetarian. There are only 20 recipes (of 100) with “meat” in them but for one it’s optional bacon (with a veg swap suggested) and for another, it could easily be made with a veg broth instead of meat, so more like 18.
So excited! Such a Deb-esque title. I teared up reading your reflections on the books connections with the challenges and trauma of the last two years. Thank you for continuing to be vulnerable.
Awesome – that question about % vegetarian was exactly what I wanted to know. I’m thrilled you are keeping your mostly veg approach! Thank you!
:)
I’ve been with you on your blogventure since the early days (2009 ish?), I had my own blog then, which is WAY more work than people realize so big kudos to you and your stamina and longevity! While I have enjoyed every post and cooked many many recipes, this particular cookbook is the first one that truly speaks to me, especially after these last few years. It speaks to me so much that I am pre-ordering it and actually commenting here for the first time. I can’t wait to read it and thank you so much for cooking with me and bringing me joy in my kitchen for all these years.
Congratulations!! I love both your cookbooks and just placed a preorder for this one.
Hey Deb, do you hear that? It’s the collective squeal of delight from all the people who have cooked your recipes which have rarely ever failed them. Congratulations! It’s a beautiful book :)
Congrats!! It’s even up for pre-order here in Germany. (Also I just learned that the OG Smitten Kitchen cookbook is called “A Little Kitchen in New York” in German, which is adorable.)
THIS IS SO EXCITING. Congratulations
I AM SO EXCITED!!!!!!! WOO HOOO!!!!!!!!
Thank you Deb!!!!!!
Yessss!!!!!! Congratulations! They just get more and more beautiful and delicious looking.
Can you swing by the Book Loft of German Village in Columbus, Ohio? Pretty please? I will treat you to a towering sandwich at the Jewish deli around the corner, or a little cake from the pastry shop nearby…;)
I second this! I can add an iced latte from the coffee shop next door, or a cinnamon roll from the bakery down the block from the Jewish deli… :)
The Book Loft is such a magical place!!
So excited for this!! Congratulations!
P.S. Anyone in LA/Pasadena who wants to pre-order from Vroman’s, here’s the link: https://www.vromansbookstore.com/book/9780593318782
Oh how wonderful!!!!
Back in 2008 my then-new boyfriend sent me a link to your recipe for walnut tartlets and introduced me to your blog.
14 years later, I’m married to the guy who sent me that link, and we have a 7 month old baby, own both your books (one of which I got signed back when I was living in Manhattan) and have made COUNTLESS recipes from your blog–mostly with very-good-to-excellent results, with only the very rare flop. You’re persnickety about things in much the same way I am, so this is always the first place I go when I’m looking for a recipe.
All of which is to say–you/your blog genuinely feel like a member of the family at this point, odd as that may sound. We can’t wait to get your third book! If you’ll be touring in support of it, I hope you make it down to DC!
I have told multiple friends that my literal dream is to attend a Deb Perelman event at 6th & I in DC.
We’d love to have you in DC!!! :)
I hope you make it down to DC or northern VA as well!
Anytime I make something good, my husband asks “is this a Smitten Kitchen recipe?” And I usually respond “yup!”
Thanks for always being so reliable! Which is what a mom of four hungry boys and a picky husband needs!!!
Congratulations on the new book! Tell the publishers to hurry up: I am hungry.
The release will be just in time for my birthday! Perfect timing :)
Yay! It’s gorgeous! Congratulations!
Congratulations! Please consider coming to Vancouver again on your tour!
Congratulations! I would love to meet you at Book Larder in Seattle!
OH MY GOSH THIS MADE MY DAY! Previously I think we were able to pre-order a signed copy, will that be an option? So excited!!! Thank you for all of your hard work!
Yessssss!!!!!!
I wanna pre-order a signed copy pleeeeeeeeease
Congratulations! So excited for this!
You are Awesome! Love your recipes. Can’t wait for your cookbook!
I’ve been a fan for at least 10 years. I’ve become so much better as a cook during that time, largely because of your blog. I’ve always appreciated that the recipes are so well tested—it really helped my confidence, and encouraged me to try so many new things. I’m so very excited to add yet another smitten kitchen book to my shelves. Congratulations, and thank you for the years of hard work that have made my life so much more joyful. Come and see us in Houston!
Congratulations and thank you so much for all that you do. My daughter introduced me to your blog when you first started, and we both have your other cookbooks, and now my daughter’s daughter has started cooking. (She’s only 7!) We all love and appreciate you so very much and can’t wait for the new book in the fall!
Please please come to Phoenix on your book tour!
Preordered! :)
Congrats! And awesome! Ordering myself a birthday present! Yes, your timing is impeccable. Thanks for sharing these.
This sounds really great!
I’ve been waiting for this day! I am so excited for another SK cookbook. Your cookbooks are my most well-loved- they are splattered with sauce and I have the muscle memory to open to my favorite recipes each time. Your recipes have become my recipes and I’m so looking forward to another book full of favorites. Thank you Deb!
Pre-ordered and looking forward! Random thought: I wonder if you could have a post or forum about reader’s favorite SK recipes (mine include everyday meatballs, pumpkin bread, and fried potatoes); I find it interesting to hear what’s a hit.
Thank you! And what a great idea…
Congratulations! Fab news! Will it be available in the U.K. then?
No, there’s no UK publication planned so if you’re thinking of preordering (and thank you), the US edition is the one to get. Like my previous two books, all ingredients will also be in weights/metrics in the book and temperature measurements in Celsius.
There you go, reading my mind again!!! No joke, I was just telling someone how much I love both of your cookbooks yesterday and came to your site to see if you had a third cookbook in the works because I’ll be eagerly awaiting its arrival. I opened my browser this morning to that same page showing two cookbooks and, as I so often do, went to the homepage hoping to see a new recipe to make for dinner this weekend. Lo and behold, this post appeared. Thank you so much for your hard work, you are my modern day Julia child. You produce recipes that WORK. Exactly as described. Thank you for the inspiration and for being the source of most of my go to recipes. My family has had an exceedingly hard 12 months. We’ve had a baby, learned she has a devastating neurological disorder, my dad was diagnosed with stage IV cancer and is now near the end. Through it all, when I’ve been feeling like a shell of a human, I’ve turned to your recipes to pull me back to earth. There is enormous IMPORTANT power in reliable delicious recipes, especially ones that are healthy and easy to scale up or down. The pork tenderloin agrodolce. The kale and sausage scramble. The carrot tahini salad. The infinitely adaptable blondes (those with white chocolate chips and pistachio halva mixed in are heavenly).
I could go on for pages. From the bottom of my heart, thank you.
This is a beautiful comment. I am sorry for your hardships this past year (and celebrate the joys with you as well); I had a similar roller coaster year in 2020. I remember a friend offering to make a meal in the midst of it, and I declined- making dinner was a daily ritual I needed. My picky/reluctant to try new things family means dinner includes fewer SK recipes than I’d like, but I agree that Deb’s recipes consistently bring peace in the midst of chaos.
I’m sorry to hear you had a difficult year as well, but I am so happy to hear someone else out there found cooking a source of peace and comfort! I’m also glad my soliloquy came out comprehensible despite all of my grammatical errors (typing anything on my phone tends to come out a hot mess). Thank you for taking the time to respond and for mentioning celebrating the joys, because life is full of them if you take the time to notice them. It’s easy to focus on the difficult times, but so important to rejoice when we can. Hence, I hope Deb is off celebrating her announcement right now! I know I am :)
Congratulations! Can’t wait. 🙂
It looks wonderful, & I’m sure it’s going to be my go-to Christmas gift to give this year. But do I really have to wait until November to learn how to make that amazing looking Carrot Tarte Tatin? I want that today!!
Preordered and can’t wait!
Pre-order placed! Congratulations on your next book. Hope you return to San Francisco so you can sign my copy.
What exciting news! I can’t wait to flip its pages!
+1 for a return to SF!
I need this!
So excited for this cookbook!
Mazel tov Deb! Cannot wait to get this book and I hope you make another stop at the Tattered Cover in Denver so I can get it signed and give you a hug. You’ve kept us going during this pandemic with your humor, gorgeous photos, and of course amazing recipes. Thank you, thank you, thank you.
Congratulations! Any chance we could get signed copies?
Congratulations, this is so exciting! Any chance you’d make a book tour stop at Black Stone Bookstore in Ypsilanti, MI or Source Booksellers in Detroit?
Second this comment!
Woohoo! Congrats on your newest “baby” Deb! I can hardly wait for it to arrive in the mail!
Congratulations! I will tell you how much I appreciated your website in March, 2020…who knew we would be cooking at home for every single meal? Your new cookbook sounds amazing
Just pre-ordered from Bookshop Santa Cruz. Hope you get to visit on your book tour again. I missed you last time. Also, my husband made your spinach sheet pan quiche last night to serve for mothers day brunch, fell asleep on the couch while it was cooling, then left it out on the counter all night. He woke up in terror, beads of sweat on his forehead, ran to the kitchen yelling “I LEFT IT ON THE COUNTER, DIDN’T I??” We haven’t thrown it away yet, but haven’t been brave enough to eat it. It’s our mothers day tradition to make it, and now this story can go in our mothers day memory bank as well. Thank you :)
Congratulations, Deb! This is awesome! I can’t wait for Keepers to come out! I’m excited to see the recipes as many of yours are already “keepers” for me. To name just a few: Corn Chowder Salad, Double Chocolate Banana Bread, Chicken Gyro Salad (!), Unstuffed Mushroom Casserole. Too many to mention for this space. And, just wondering. I know that’s a carrot tarte tatin on the cover, but what is that on top of it that looks like an arrow or a “V” shape with a line through it? Is it just part of the bowl it’s in? A little confusing but I’m sure that’s just me.
Are you talking about the two pieces that are cut out of the carrot tarte tatin?
When I first looked at the cover I wondered if that was rhubarb or sweet potato, but carrot? I did not even consider that. Looks yummy!
Omg! Yes, thank you! Of course it’s two slices! How dense could I be? Wait, don’t answer that, lol. I guess to me, the photo is an optical illusion and, boy, did I get it wrong. Deb mentions in the post that the cover picture is a carrot tarte tatin (I would not have known either). It looks delicious, though, and I’m excited for the book. I walk right by books whose covers confuse me or fail to *grab* me, but I will always make an exception for a Smitten Kitchen Cookbook! Thank you again for responding, JP :).
Just preordered from my LIBS, Bookshop Santa Cruz. Hopefully that will up our chances of you coming here for an event. :)
Thank you. I’ve gotten to visit there twice and I hope we can make it a third time this fall. :)
I am so excited for this. You are my favorite cook and blogger, and I have learned so much from you. And I’ve said it before, but you’re a phenomenal writer. November can’t get here fast enough. Congratulations!
Here I am, determined not to buy another cookbook, and then you have to go and put carrots, my absolute favorite vegetable, right smack on the cover. How could you do this to me? I really shouldn’t, but I also can’t imagine leaving my life incomplete without a carrot tarte tatin, so…
Minutes after the announcement came out, I started thinking about getting a copy for my daughter, who follows this site almost as closely as I do. Later that day, I got a phone call from her–“Did you see the announcement of Deb’s new book?” Of course. “And have you ordered it by any chance?” No, not yet, I’m drowning in exam reviews. “Well, don’t, because I ordered you a copy.” Best. daughter. ever!
That is so sweet! And thank her for me too.
Really great idea to help us sort out the especially special keepers from all your recipes. Sure wish there was a way to bookmark or keep my own favorites collected somehow. So many recipes!!
Thank you! Bookmarking is coming. We will be able to add this feature with the next redesign, which we are hard at work on. :)
As soon as I’d read you have a new book coming out, I pre-ordered from my local shop, Annie Bloom’s Books, in Portland, OR! Woohoo!!
Ohhhh, just in time for my birthday on the 24th, you are so SWEET! How DID you know! Oh, it’s not just for me? (kidding). I’ll be pre ordering, so that I can commandeer my own birthday party dinner, and also rule my own contributions to my MILs Thanks giving table, and every fall and winter holiday after that. Thanks so much for the years of deliciousness, and reliability. You are the BOMB!!!
Hooray!!
I laughed at the title, not only because “it’s a keeper” is there first thing everyone in my family says when they taste a new dish they love, but because almost everything I’ve made from the blog or from Every Day has been a keeper!
Anyone in Olympia WA – order here from Browser’s Bookshop https://browsersolympia.com/item/rbwr187WrivY5t2gcSCbbw
Deb, if you come out this way for the tour (maybe in Seattle anyway…) we’d love to have you down in Olympia! Browser’s Bookshop is a wonderful indie that often hosts authors.
Can’t wait! We have an awesome bookstore in Pasadena, CA called Vromans…would love if your tour made a stop!
I love your recipes so much. Love your writing and your spirit. Will definitely order the new cookbook!! In the meantime, if I can a couple of really good recipes I think you would like, could I send them to you?
Congrats on the new book! That’s great new. Love the cover photo as well. so beautiful.
What happened to the carrot tarte tatin cover? Will that be on the inside and this is the dust jacket? (Both look yummy – just curious :-)).
Thank you. My publishers wanted to update the cover, and I’m secretly not upset at all as this was, in fact, the cover I’d preferred the whole time and decided almost last minute to change it to the carrot tart. The carrot tarte tatin is still, of course, in the book. I suspect that far more people will make this green spaghetti because it’s so easy and became, for us, an instant classic. I hope you love it.
Just pre-ordered from my local independent bookstore (Books Inc) and am looking forward to November! 📚 I love the new cover!
Congratulations & well deserved! I love your blog/website, never knew you had a book, let alone 3.
So exciting to see this! I just checked your site randomly since i’m no longer on social and I LOVE seeing this!! I have been a fan for a very long time and I have signed copies of both of your other books (one from your book tour on your 1st book). Where can I get a signed copy? I really want one since your other 2 copies are signed!
Thank you! I’ll have all of the details on ordering signed books very soon — I’ll update here when it’s all sorted.
Just preordered! What are the preorder incentives?
I’ll have all of the details soon — just a little something extra as a thank you!
The incentive is that you receive the book!
super excited! I hope your tour brings you in Michigan!! The Detroit and/or Ann Arbor crowd would love to see you!
Excellent work keep it up
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Can you give us a list of recipes that are included in this new cookbook. I’m excited to see what you decided is a keeper.
I will add the books list of recipes to the Books page sometime next week. The TOC of the previous two books are there too.
Thanks so much. Looking over the TOC for the first 2 books is what made me search for the new one. The new book is going on my Christmas wish list but I really hate to wait that long.
Looks awesome!
I’m considering giving this book to a vegetarian friend for Christmas – how many meat recipes are in there?
And does it contain metric measures?
I would like Grandmas pizza recipe
It’s in the book, not online.
Despite being small, my kitchen is always filled with love. The husband was prepared to decline his friends’ drinking gatherings that afternoon, so he picked up a number of veggies with his wife.
I ordered this book for my daughter in November, but she never got it. She couldn’t go to the event in Brookline, so I had the book sent to her home. Can you let me know if you have the order form and why she never got the book?
Thank you. We are both great fans!
Great Job on your new book!
I saw something about Smitten Kitchen Keepers on facebook and did what I often do with books. I found it on amazon a read a sample on the kindle app on my phone.
I love your writing style and your recipes look interesting. I am a grocery store kitchen demo chef and am obsessed with reading about cooking. I read recipes at night when I am about to go to sleep. I enjoy learning techniques and other lessons from other cooks whether home cooks or professional cooks, doesn’t matter.
You are right, there are a lot of bad recipes online. That’s why I usually read several for the same dish before I ever choose to make it.
I have just a couple of suggestions for you on what I’ve read so far of your new book:
When you purchase a cooking spray use one that is Propellant Free, just oil. I think all Pam products have propellents in them and I am not a scientist so I can’t tell you what it is in them that can ruin a pan because it won’t wash off. I had sworn off of them all together because of this until I stumbled across someone discussing this recently online and I think they said propellants have something akin to plastic in them. Not much. But any is too much.
You may want to investigate.
Next: Propellant Free Avocado Oil spray (along with a bottle of avocado oil) is great to keep around the house. It’s healthier than say vegetable oil, it is a neutral oil, meaning it doesn’t add a flavor to your dish and it has a high smoke point meaning it doesn’t burn easily like say Olive Oil does.
That’s all I have for now for suggestions.
I haven’t yet seen your recipe for the worlds best pound cake but I already have my own. It was the recipe my Mom got from a friend. It may not be the worlds best pound cake but it is the best pound cake for me.
Again, Congrats!
I made the Turkey Meatloaf for Skeptics, and it was amazing! And I did make it for a skeptic! I didn’t have molasses, so I substituted maple syrup, and it was yummy. I am loving the new book. Congratulations!
I just made the carrot tarte tatin, a trial run for this month’s Cookbook Club, where we’ll all be cooking from Keepers. It’s so good, and so pretty!!
Hi Deb: I borrowed Keepers from the library expecting to copy a few recipes and return it. Well…after the most delicious clam chowder I ever made, (I’m going to make those bacon croutons for many dishes!!), amazing chocolate chip cookies, and plans to make many of the veggie recipes, I just ordered the book from amazon. I’m an experienced home cook and rarely fine more than a few recipes in a cookbook that are new to me…yours is the exception. Your comments and the photos are excellent. I’ll keep using the library copy until mine arrives.
I always enjoy your newsletters and Instagram posts.
Many thanks.