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The Hottest Bay Area Cookbooks of the Fall

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It's a big year for the Bay Area in the cookbook stakes, with the likes of Alice Waters, Daniel Patterson, David Kinch, the Fatted Calf team, Joyce Goldstein, Chad Robertson, and many more releasing their latest (in some cases, very first) tomes. Here's the lineup of what's coming to bookshelves from local chefs; for the full intel on all the big cookbooks of the fall, check out Eater National's U.S. and international previews.


Inside the California Food Revolution: Thirty Years That Changed Our Culinary Consciousness

By Joyce Goldstein and Dore Brown
The thirty years in question here are the 1970s to 2000s, the decades when people like Alice Waters and Wolfgang Puck changed the nation's culinary landscape forever. Joyce Goldstein, herself a cookbook author and former chef, traces the history of the period "with almost two hundred chefs, purveyors, artisans, winemakers, and food writers."
University of California Press: September 6; Buy at Amazon


In The Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods

By Taylor Boetticher and Toponia Miller
Fatted Calf Charcuterie was opened by hudband-and-wife team Taylor Boetticher and Toponia Miller in 2003, and now has locations in San Francisco and Napa. The publisher's description of this, their first book, promises "more than 125 recipes and fully-illustrated instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats at home, plus a primer on whole animal butchery." If you're looking for a new hobby, this wouldn't be a bad place to start. Check out a preview here.
Ten Speed Press: September 17; Buy at Amazon


The Model Bakery Cookbook: 75 Favorite Recipes from the Beloved Napa Valley Bakery

There are two locations of the Model Bakery in the Napa Valley; Karen Mitchell opened the first one in 1984 in St. Helena and daughter Sarah Mitchell Hansen expanded to the city of Napa in 2008. This book explores the classic American desserts sold from the bakeries, including recipes for sticky buns, peach streusel pie, and ginger molasses cookies.
Chronicle Books: September 17; Buy at Amazon


Coi: Stories and Recipes

By Daniel Patterson
One of the most highly anticipated releases of 2013, Coi also happens to be Phaidon's first big, shiny chef cookbook with an American chef. The book promises to walk the reader through an eleven-course tasting menu with "narrative recipes," accompanied by photographs from Maren Caruso (who has shot books for David Lebovitz and Gerald Hirigoyen, among many others). Check out a preview of the book or watch the trailer.
Phaidon: October 14; Buy at Amazon


Manresa: An Edible Reflection

By David Kinch and Christine Muhlke
Another cookbook that's been a long time coming is chef David Kinch's exploration of his two-Michelin-star Manresa. Co-written with Bon Appetit's Christine Muhlke, the book will be "a literary snapshot" of the restaurant with an intro by Eric Ripert. Do check out a preview of the book here.
Ten Speed Press: October 22; Buy at Amazon


One Good Dish

By David Tanis
Former Chez Panisse chef David Tanis is making good on his promise to spend his semi-retirement writing cookbooks, and this year he comes out with "his first non-menu cookbook." By "non-menu" he mean simple, one-dish meals like ham and Gruyère bread pudding or "David's version of egg-in-a-hole." Moms across the country will want this book for Christmas.
Artisan: October 22; Buy at Amazon


The Art of Simple Food II: Recipes, Flavor, and Inspiration from the New Kitchen Garden

By Alice Waters
Here's the inevitable sequel to Alice Waters' 2007 hit The Art of Simple Food, The Art of Simple Food II: Recipes, Flavor, and Inspiration from the New Kitchen Garden. This one focuses on vegetables (that's why it's green) and delves into gardening as well.
Clarkson Potter: October 29; Buy at Amazon


Cowgirl Creamery Cooks

By Sue Conley and Peggy Smith
The first cookbook from the cult cheesemakers, Cowgirl Creamery Cooks contains 75 recipes that use sheep, goat, and cow milk cheeses. Photography was done by Christopher Hirsheimer and Melissa Hamilton of Canal House.
Chronicle Books: October 30; Buy at Amazon


The New California Wine: A Guide to the Producers and Wines Behind a Revolution in Taste

By Jon Bonne
This book from Chronicle wine editor Jon Bonne takes a stab at posing California's wine industry in a fresh light: the publisher's description uses the word "young" a lot. In any case, the book promises to be both a narrative as well as an actual guide to specific wines from "the continuing battle to move the state away from the overly-technocratic, reactionary practices of [California's] recent past." Looking to move beyond the wine basics and into hipper bottles? This is your book.
Ten Speed Press: November 5; Buy at Amazon


Tartine Book No. 3

By Chad Robertson
For his third book, breadmaster Chad Robertson turns his attention to whole grains. Given the monster success of his last book, this one is a no-brainer. Get your health on, bread bros.
Chronicle Books: November 26; Buy at Amazon

· The Hottest Cookbooks of the Fall: U.S. [~ EN ~]
· The Hottest Cookbooks of the Fall: International [~ EN ~]

Fatted Calf Charcuterie

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