Labor Day Weekend always marks the official end of Summer, and this year New Yorkers got the first fantastic hints of fall weather over the long weekend. With the changing of the seasons comes a flurry of upcoming book releases, and Eater has kindly assembled a list of some of the most anticipated food-related titles. Check out the link at the bottom for the full list, but here are my picks from their list:

1. Keys To Good Cooking ~ Harold McGee; October 28

This book offers home cooks advice about various techniques, tools, and ingredients. For the devoted dilettante, this volume seems like an indispensable handbook to supplement other recipes.

2. As Always, Julia: The Letters of Julia Child and Avis DeVoto ~ Joan Reardon, Ed.; December 1

We read about their epistolary relationship in My Life In France, and then we saw Meryl Streep and Deborah Rush act it out in Julie and Julia. Now we can dig into their actual letters in this compilation from Joan Reardon. I can’t wait to snuggle up with this book and a bottle of red wine.

3. Avec Eric ~ Eric Ripert; November 1

I love anything from my favorite silver-haired Frenchman. I’m assuming this book will be every bit as charming as the man himself.

4. The City Cook ~ Kate McDonough; November 16

This book comes from the lovely website The City Cook and offers insights, advice, and anecdotes from the life of the urban cook. As a food-obsessed city girl, I feel like this is happily required reading.

5. Modernist Cuisine: The Art and Science of Cooking ~ Nathan Myhrvold, Chris Young, and Maxime Bilet; December 1

This $625 tome is going to be the ultimate coffee table trophy for any self-respecting foodie. A team of twenty people has been working on this project for years, and the result is a 2,400-page, 6 volume journey through the world of molecular gastronomy. I’ll have to save up for this one, and probably for a larger, reinforced coffee table on which I can display it.

6. Salted: A Manifesto on the World’s Most Essential Mineral ~ Mark Bitterman; October 12

I love salt. It is second only, perhaps, to butter in my list of favorite ingredients (I know this is not exactly discerning, but I am always attracted to recipes that are heavy-handed on both salt and butter). My relocated roommate recently left me with two bags of mysterious salts that I want to try soon; one is supposedly used only in cooking and never on the table. So this one will be a page-turner for me, as I snack on pretzels, popcorn, and any other consumable that will function as a conveyor of the “world’s most essential mineral.”

{from Eater}