There's a slew of book releases this fall tied in to some of our biggest restaurants and longtime standard-setters. Whether you wanted in on your favorite recipe from a local restaurant or long to cook alongside a beloved chef, these 5 books released this fall (listed by release date) provide the opportunity.
This charming husband-wife duo share from their home lives in Bordeaux and Berkeley in French Roots. Jean-Pierre, a retired Chez Panisse chef, includes recipes and stories from the early days of Chez Panisse in the 70s, while wine expert Denise shares recipe favorites from both their homes as well as a Bordeaux wine primer.
As the first cookbook from Chef Thomas McNaughton of SF favorite, Flour + Water, the book evokes Bologna, Italy, as much as it does SF, focusing on McNaughton's renowned pastas and techniques learned in Italy. There's classic alongside forward-thinking pasta recipes, like cocoa tajarin (a cocoa pasta) cooked with brown butter-braised giblets, butternut squash and sage. In these pages, we were transported back to the Emilia-Romagna, the region centered by Bologna — the epicenter of pasta perfection — here interpreted through the seasons and ingredients of San Francisco.
One of the most influential SF chefs for well over a decade, Charles Phan's second book (after his 2012 release, Vietnamese Home Cooking) is all about his standard-setting The Slanted Door restaurant, chronicling its history and modern Vietnamese recipes.
Christopher Kostow has already left a huge mark on the Napa dining landscape with his widely lauded Restaurant at Meadowood. His first book journeys with the growers and artisan producers of Napa Valley in roughly 100 recipes and inspiring photography.
It's here! 11-time world pizza champion Tony Gemignani shares many of our favorite recipes from his restaurants in multiple categories of pizza, from deep dish to Neapolitan to Detroit-style, including greats like the Cal Italia, Italian Stallion and the so-good-it-hurts New Jersey Tomato Pie. There's tips and step-by-step photo guides to crafting the perfect dough, sauces and toppings.