When it comes to food-centric books, the Bay Area is a publishing powerhouse, and this fall is no exception. Here are the titles we're most anticipating this season, presented in chronological order:
The Blue Bottle Craft of Coffee: Growing, Roasting, and Drinking, with Recipes by James Freeman, Caitlin Freeman, and Tara Duggan (Ten Speed Press; October 9)
Blue Bottle Coffee is an inspiring success story, from its humble beginnings in a Hayes Valley garage to bi-coastal locations in the Bay Area and New York. This book combines notes on technique from founder James Freeman with 40 recipes created by wife Caitlin, Blue Bottle's pastry chef and original co-founder of Bay Area bakery company Miette.
SPQR: Modern Italian Food and Wine by Shelley Lindgren, Matthew Accarrino, and Kate Leahy (Ten Speed Press; October 16)
The acclaimed Fillmore Street restaurant's cookbook has been thoroughly researched both here and in Italy by chef Accarrino and proprietress/wine savant Lindgren (who previously released a book for her A16 restaurant). Expect both recipes and lessons in technique, including pasta-making and sous vide instruction.
Bouchon Bakery by Thomas Keller and Sebastien Rouxel (Artisan; October 23)
Following his 2004 Bouchon cookbook (and tomes from The French Laundry and Ad Hoc), Keller and executive pastry chef Rouxel spill the sweet secrets behind Bouchon Bakery including his TKOs (a remix of Oreos) and Oh Ohs (upscale Ho Hos).
Joanne Weir's Cooking Confidence: Dinner Made Simple by Joanne Weir (Taunton Press, November 13)
Veteran author and chef Weir opened Copita, a Mexican restaurant in downtown Sausalito, earlier this year, but the 100 dinner recipes included in her latest cookbook draw from an international palette of inspiration. The book is meant to be a companion to her new KQED television series of the same name.
Wine Country Chef's Table: Extraordinary Recipes from Napa and Sonoma by Roy Breiman and Laura Smith Borrman (Lyons Press, November 20)
The national Chef's Table book series makes a stop in Wine Country. This compendium offers "extraordinary" recipes from chefs, farmers, and artisan food producers in Napa and Sonoma.