30 COOKBOOKS WE’LL BE READING THIS FALL
By George Embiricos, Jess Kapadia, Richard Martin and Matt Rodbard
Chefs, international, baking, booze, vegan. Yes!
The fall cookbook season is a busy time of year for the book publishing industry — with the summer behind us, there’s the promise of more time in the kitchen. And then the holidays hit and…what makes a better gift than a cookbook?! A couple things are clear with this season of releases. The chef/restaurant book is absolutely the hottest category, with dozens of releases both big (Daniel Boulud, Gramercy Tavern, Manresa) and small and special (Le Pigeon, Robicelli’s, Pok Pok). Also, many publishers are trying to repeat the lightning in a bottle that was the runaway success of Jerusalem. So so-called international cuisines are getting play.
Take a look at some of the books we’re really excited about buying this fall. And if we missed you, hit us up at editorial@foodrepublic.com. We’ll never turn down a cookbook, even if it’s Not Your Mother’s Microwave Cookbook.
The Gramercy Tavern Cookbook by Michael Anthony and Dorothy Kalins
Release date: October 29, 2013
Acclaimed restaurateur (as in, not just Shake Shack’s daddy) Danny Meyer writes the intro for the first book dedicated to the restaurant he’s run for almost 20 years. How do you write that, an intro to the restaurant you have worked so hard for? Past Meyer’s words are 125 recipes from the “fiercely seasonal” restaurant that has called Tom Colicchio and Michael Anthony its chefs, among many other prominent alumni.
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