Pages from Manresa's upcoming book. [Photos: Ten Speed Press]
Ten Speed Press released its fall 2013 catalog today, with firm publication dates for the cookbooks of two Bay Area institutions. Fatted Calf's husband-and-wife owners, Toponia Miller and Taylor Boetticher, are set to release In the Charcuterie on September 17, while David Kinch's Manresa: An Edible Reflection drops on October 22.
Fatted Calf's 320-page book is intended to be a comprehensive resource on preserving meat. There are detailed instructions on the arts of making salumi, confit, sausage, roasts, and potted meats, among other carnivorous recipes, as well as strategies for sourcing and butchering animals. Manresa was co-written by Bon Appetit executive editor Christine Muhlke and contains a foreword by Eric Ripert of Le Bernardin in New York. The 336-page book explores the partnership between the Los Gatos restaurant and nearby Love Apple Farms, integrating the farm's produce with Chef Kinch's inspirations and techniques.
Other locally-penned Ten Speed offerings coming to bookshelves later this year include Root-To-Stalk Cooking: The Art of Using the Whole Vegetable by freelance writer Tara Duggan (August 13), Southern Italian Desserts by author Rosetta Costantino (October 8), and The New California Wine by San Francisco Chronicle columnist Jon Bonné (November 5).
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