Spring Cookbook Preview: 6 Local Chefs You Need to Read

By Tamara Palmer  |  March 12, 2014
Credit: Chronicle Books

As spring comes into focus, so does a crop of new books by Bay Area chef-authors. Read on to find out which titles will be heating up your kitchen in the coming months.

  • Credit: Bryant Terry

    Bryant Terry

    Title: Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed
    Publisher: Ten Speed Press
    Release date: April 8
    The deal: The East Bay eco-chef and PBS host offers his fourth tome of meatless delights, this one most heavily influenced by the African diaspora.

  • Credit: Antonis Achilleos

    Lissa Doumani and Hiro Sone

    Title: A Visual Guide to Sushi-Making at Home
    Publisher: Chronicle Books
    Release date: April 15
    The deal: The chefs behind Ame Restaurant present the basics of maki, nigiri and sashimi, including seafood cutting techniques and preparation of all of the accompanying condiments.

  • Credit: Ed Anderson

    Ryan Farr

    Title: Sausage Making: The Definitive Guide With Recipes
    Publisher: Chronicle Books
    Release date: April 22
    The deal: As the new location of Farr's 4505 Meats comes into focus in the Western Addition, he gives up the secrets to making hot dogs, boudin blanc, chorizo and many more meaty delights.

  • Credit: Chronicle Books

    Josey Baker

    Title: Josey Baker Bread: Get Baking - Make Awesome Bread - Share The Loaves
    Publisher: Chronicle Books
    Release date: April 15
    ​The deal: Discover why there are lines out the door for toast every weekend at The Mill, Baker's headquarters in the Western Addition, by learning to make a number of his breads, plus pizzas and pocketbreads.

  • Credit: Flickr/garysoup

    Suvir Saran

    Title: Spices & Seasons: Simple, Sustainable Indian Flavors
    Publisher: Hippocrene Books
    Release date: April 30
    ​The deal: Saran, who is the author of the James Beard-nominated Masala Farm and is currently building a new restaurant in the NEMA Building on Market Street, has written to the foreword to author Rinku Bhattacharya's tutorial on how to make Indian food using locally sourced produce.