Is 2013 the year of the chef and restaurant cookbook? A whopping 57 forthcoming titles below point to yes. This year, you can look forward to cookbooks from the likes of Daniel Humm, Daniel Boulud, Carlo Mirarchi, Joanne Chang, Suzanne Goin, Roy Choi, David Kinch, Daniel Patterson, Ivan Orkin, Michael White, Paul Liebrandt, Andy Ricker, Alex Atala, John Currence, Tim Byres, Heston Blumenthal, Anne-Sophie Pic and so, so many more. Below, the titles we know of so far, plus some intel, details, rumormongering and other hearsay.
This year is big for a number of reasons: first of all, a few New York landmarks (Gramercy Tavern, Russ & Daughters) as well as some beloved newer Brooklyn restaurants (Franny's, Roberta's) are getting into the cookbook game, as are Portland chefs like Gabriel Rucker and John Gorham. A number of international titles that have been released previously will finally be available in the US; for example, the Alain Passard graphic novel and Yotom Ottolenghi's Ottolenghi. Buckle up everybody.
Do you know of other chef and restaurant cookbooks coming this year? Big time or small, do share know in the comments.
UPDATE: Several additional titles have been added at the bottom of the list.
New York City
Russ & Daughters: Reflections and Recipes from the House That Herring Built by Mark Russ Federman.
The book promises to tell not just the story of four generations of a family or of the food institution they've run since 1914, but also of the Lower East Side and New York City as a whole. Bonus: it will also have recipes.
Schocken: March 5.
Family Table: Favorite Staff Meals from Our Restaurants to Your Home by Michael Romano and Karen Stabiner.
Family Table was written Union Square Hospitality Group's culinary director Michael Romano, along with writer Karen Stabiner. It features recipes from across USHG's empire — Gramercy Tavern, Maialino, The Modern, and more — most of which are actually something you might attempt to cook at home.
Houghton Mifflin Harcourt: April 2.
I Love New York: Ingredients and Recipes by Daniel Humm, Will Guidara.
It wasn't that long ago that Daniel Humm and Will Guidara released their Eleven Madison Park cookbook, but here they are again with I Love New York, a book that explores New York City's deep culinary heritage. The book looks at EMP's suppliers and "food artisans," and offers 150 recipes using ingredients representative of the region.
Ten Speed: April 9.
Old-School Comfort Food: The Way I Learned to Cook by Alex Guarnaschelli.
100 recipes for home-cooked comfort food, including "75 color photographs and ephemera."
Clarkson Potter: April 9.
Franny's: Simple Seasonal Italian by Melissa Clark, Andrew Feinberg and Francine Stephens.
Deceptively simple Italian food from Brooklyn's much-beloved Franny's. "Teeming" with full-color photos and an intro by Alice Waters herself.
Artisan: June 4.
Balaboosta by Einat Admony.
According to Publisher's Marketplace when the book was announced, this will be a 125-recipe cookbook about "her journey to becoming a bona fide Balaboosta" (the Yiddish word for head of the household).
Artisan: September 3.
The Prime Grill Cookbook by David Kolotkin and Joey Allaham
The first cookbook from New York kosher steakhouse Prime Grill, this cookbook "provides some of the secrets of the restaurant's success," per the publisher's description.
Pelican Publishing: September 30.
Daniel: My French Cuisine by Daniel Boulud, Sylvie Bigar and with contributions by Bill Buford.
According to the book's description, "Daniel Boulud reveals how he expresses his culinary artistry at Restaurant Daniel. With more than 75 signature recipes, plus an additional 12 recipes Boulud prepares at home for his friends on more casual occasions." Plus bonus Heat author Bill Buford.
Grand Central Life & Style: October 1.
The Scarpetta Cookbook by Scott Conant.
Not too many details on Scott Conant's cookbook, other than the cover which declares "100 recipes from the acclaimed restaurant."
Houghton Mifflin Harcourt: October 15.
Payard Desserts by Francois Payard and Tish Boyle.
Not too many details available on this one yet, just that it will feature 100 plated desserts from the pastry master.
Houghton Mifflin Harcourt: October 29.
Mast Brothers Chocolate: A Family Cookbook by Rick Mast and Michael Mast.
If you like your chocolate roasted in small batches by bearded guys in Brooklyn, this is the cookbook for you. Featuring recipes sweet (cookies, cakes, brownies, etc) and savory ("Pan-seared Scallops with Cocoa Nibs and Cocoa Coq au Vin"), and also an intro by the one and only Thomas Keller.
Little, Brown and Company: October 29.
The Gramercy Tavern Cookbook by Michael Anthony and Dorothy Kallins.
Finally, finally, finally, a Gramercy Tavern cookbook. (A Gramercy Tavern desserts book came out in 2001, but this is the first all-around book.) Expect: 125 recipes, 200 color photos, and an intro by Danny Meyer (obviously).
Clarkson Potter: October 29.
Sorella Means Sister by Emma Hearst and Sarah Krathan
Despite the fact that Hearst no longer works at Sorella, she's still coming out with it's cookbook in October. The book focuses on the flavors of Northern Italy.
Olive Press: October
Roberta's by Carlo Mirarchi, Brandon Hoy, Chris Parachini and Katherine Wheelock.
Not much info is available on the Roberta's cookbook, although one can safely assume it will have lots of pizza and a decent sense of humor about itself. Per the official description, the book will contain "recipes, photographs, and stories meant to capture the experience of Roberta's for those who haven't been, and to immortalize it for those who've been there since the beginning." So there you go.
Clarkson Potter: November 5.
Classico e Moderno by Michael White and Andrew Friedman.
Describing it as a "glorious beast," co-author Andrew Friedman says the book will contain 150 recipes, half of which will be Osteria Morini-esque and the other half of which will be inspired by the more modern flavors of Ai Fiori and Marea. Hence, Classico e Moderno.
Ballantine Books: November 5.
The Four & Twenty Blackbirds Pie Book: Uncommon Recipes from the Celebrated Brooklyn Pie Shop by Emily Elsen and Melissa Elsen.
The official description of the book says it will include 60 recipes divided by season from the Elsen sisters' Brooklyn pie shop, including "Salted Caramel Apple, Green Chili Chocolate, Black Currant Lemon Chiffon, and Salty Honey." Photography by Gentl & Hyers.
Grand Central Life & Style: November 19.
To the Bone by Paul Liebrandt and Andrew Friedman.
Co-author Andrew Friedman describes the book proposal for To the Bone on his website Toqueland. It's in a post from 2010, so things may have changed since then: "I can't flip all the cards and reveal exactly what that concept is just yet, but it might surprise you to know that although there will be recipes in the book, it is decidedly not a cookbook." He later refers to the book as a "literary tasting menu."
Clarkson Potter: December 3.
Butchering Beef: The Comprehensive Photographic Guide to Slaughtering and Butchering by Adam Danforth.
Pretty much what it sounds like: a guide to butchering beef from Marlow & Daughters butcher Adam Danforth.
Storey: December 3.
Flour, Boston. [Photo: Flour / Facebook]
Flour, Too by Joanne Chang.
A companion to her first cookbook, Flour, Too features 100 savory recipes from Chang's Boston-area cafes. Photography by Michael Harlan Turkell.
Chronicle Books: June 4.
Di Bruno Bros. House of Cheese: A Guide to Wedges, Recipes, and Pairings by Tenaya Darlington.
Descriptions of 170 cheeses and 30 recipes from Philadelphia's "largest and oldest cheese counter," plus pairing advice.
Running Press: May 7.
Vedge: 100 Plates, Large and Small, That Place Vegetables in the Spotlight by Rich Landau and Kate Jacoby.
100 recipes for "distinctive (and deceptively vegan)" recipes from Philadelphia hot spot Vedge, written by husband and wife chef/owners Rich Landau and Kate Jacoby.
The Experiment: July 17.
Eating Italy: A Culinary Adventure through Italy's Best Meals by Jeff Michaud and David Joachim.
Jeff Michaud, chef/co-owner of Osteria Restaurant, Amis Restaurant, and Alla Spina in Philadelphia, has written a travel narrative/cookbook about Northern Italy.
Running Press: September 10.
[Roy Choi Photo: RidingShotgun / Facebook]
Los Angeles/Southern California
The Best Craft Cocktails & Bartending with Flair: An Incredible Collection of Extraordinary Drinks & Perfect Mixologist Manners by Jeremy LeBlanc and Christine Dionese.
A guide to craft cocktails from the bartender of San Diego's Altitude's bar.
Page Street Publishing: October 22.
The A.O.C. Cookbook by Suzanne Goin
There isn't much information available about Goin's second cookbook, but her first, Sunday Suppers at Lucques, was a knockout stunner. Expect big things from this, Goin's book about her LA wine bar and restaurant.
Knopf: October 29.
Spaghetti Junction: Riding Shotgun with an L.A. Chef by Roy Choi, Tien Nguyen and Natasha Phan
The third book on Anthony Bourdain's Ecco label, Spaghetti Junction will follow food truck king Roy Choi around Los Angeles for 320 pages.
Ecco: November 5.
San Francisco/Bay Area
The Mac + Cheese Cookbook: 50 Simple Recipes from Homeroom, America's Favorite Mac and Cheese Restaurant by Allison Arevalo and Erin Wade.
What's better than macaroni and cheese? 50 recipes for macaroni and cheese, from Oakland's Homeroom.
Ten Speed: August 20.
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.
125 recipes for meaty goodness from San Francisco's Fatted Calf charcuterie with a whopping 250 photographs. Check out a sneak peek.
Ten Speed: September 17.
Manresa: An Edible Reflection by David Kinch and Christine Muhlke
Here comes the much anticipated first cookbook from David Kinch's ode to the natural bounty of Northern California, the two Michelin-starred Manresa. Co-written by Bon Appétit executive editor Christine Muhlke and with an intro by Eric Ripert, expect "a literary snapshot of the restaurant, from Chef Kinch's inspirations to his techniques." Check out a sneak peek.
Ten Speed: October 22.
One Good Dish by David Tanis
A new one from Beard nominated cookbook author/ex-Chez Panisse chef David Tanis. No details available as yet.
Artisan: October 29.
COI: Stories and Recipes by Daniel Patterson.
70 recipes and 150 photographs make up this sure-to-be stunning first cookbook from Bay Area chef Daniel Patterson. Patterson told Eater, "There are lots of parentheticals, and I go off on little tangents here and there. I really wanted to make it fun to read....[it] isn't a cookbook as much as it is the story of Coi written through the food."
Plum: Gratifying Vegan Dishes from Seattle's Plum Bistro by Makini Howell
60 recipes from Seattle's vegan Plum Bistro.
Sasquatch Books: April 23.
Le Pigeon: The Cookbook by Gabriel Rucker, Meredith Erickson, Lauren Fortgang, and Andrew Fortgang
150 recipes from Gabriel Rucker's acclaimed, "offal-centric and meat-heavy, but by no means dogmatic" Le Pigeon. Foreword by Tom Colicchio and co-written by Meredith Erickson of the delightfully eccentric Joe Beef: The Art of Cooking. Check out a sneak peek.
Ten Speed: September 17.
Pok Pok: Recipes and Stories from the Pok Pok Restaurants, Thailand, and Elsewhere by Andy Ricker and JJ Goode.
The first cookbook from bicoastal chef Andy Ricker, Pok Pok promises to tackle "the myths that keep people from making Thai food at home, that it's too spicy for the American palate or too difficult to source ingredients." 50 recipes, intro by Thai food legend chef David Thompson. Check out a sneak peek.
Ten Speed: October 29.
The Toro Bravo Cookbook: The Making, Breaking and Riding of a Bull by John Gorham and Liz Crain.
Rumor has it you can see Portland chef John Gorham's ass in this, his first cookbook. Additionally, expect: 100 recipes from Gorham's tapas restaurant Toro Bravo, photography by David Lanthan Reamer, illustrations from Tyler Adams of Portland's Grizzly Tattoo.
Hot Doug's: The Book by Doug Sohn
Hot dog meister Doug Sohn's first book features contributions from the likes of Paul Kahan, Steve Albini, Dan Sinker, Mindy Segal, Homaro Cantu, Aziz Ansari and an intro by Graham Elliot.
Agate Midway: July 16.
Handcrafted Cocktails: Stories, Recipes, and Inspiration for the Classic Mixologist by Molly Wellman.
Cocktail recipes and the stories behind them from Cincinnati, Ohio bartender and co-owner of Japp's Since 1879, Japp's Annex and The Old Kentucky Bourbon Bar.
Betterway Home: July 31.
Good Stock: Life on a Slow Simmer by Sanford D'Amato and Kevin J. Miyazaki.
A combination memoir/cookbook from the chef of Milwaukee's Sanford restaurant, Good Stock will feature 140 recipes combining "Midwestern charm with international appeal."
Agate Midway: November 12.
Try This at Home: Recipes from My Head to Your Plate
With a foreword by Tom Colicchio, Atlanta chef Richard Blais' first cookbook is full of the modernist twists he became known for on two seasons of Top Chef. Check out Eater's preview of the book.
Clarkson Potter: February 26.
Smoke and Pickles: Recipes and Stories from a New Southern Kitchen by Edward Lee.
Beard Award nominee and ex-Top Cheftestapant offers up "130 exceptional recipes for food with Korean roots and Southern soul."
Artisan: May 1.
Collards & Carbonara: Southern Cooking, Italian Roots
100 recipes from the chefs of Memphis' Andrew Michael Italian Kitchen and the new/buzzy Hog & Hominy.
Olive Press: September 3.
Pickles, Pigs, and Whiskey: Recipes from My Three Favorite Food Groups and Then Some by John Currence.
The Oxford, Mississippi chef's first book will feature 150 recipes organized by techniques such as Boiling/Simmering and Pickling/Canning. Currence told Eater it will also "makes a case for the South being forward thinking."
Andrews McMeel: Fall
Cooking From the Heart by John Besh
Details are short on Besh's third cookbook, but the New Orleans chef tells Zagat "It's about a journey that my wife and I undertook, traveling to Germany and France and really dedicating years of our lives to learning and cooking." Also: "I guess I'm rebelling against some of the molecular gastronomy movement."
Andrews McMeel: Fall
[Pizzeria Bianco Photo: nickbastian / Flickr]
Smoke: New Firewood Cooking by Tim Byres.
Dallas chef Tim Byres explores the world of smoke beyond barbecue in the cookbook for his acclaimed restaurant, Smoke. Foreword by food writer Josh Ozersky.
Rizzoli: April 30.
Untitled Chris Bianco Cookbook
No details yet for the forthcoming Chris Bianco Pizzeria Bianco cookbook.
Harpercollins: September 12.
Non-US Chefs and Restaurants
El Celler de Can Roca by Joan, Josep & Jordi Roca.
An epic self-published tome from one of Spain's most renowned restaurants, El Celler de Can Roca will feature 90 "detailed" (read: multi-component) recipes, describe 245 dishes total, and will max out at nearly 500 pages. Check out a trailer for the book.
Self published: late March/early April.
Cook it Raw edited by Alessandro Porcelli.
Not technically a cookbook (no recipes), Cook it Raw chronicles the history to date of the international chefs event. Check out a preview of the book.
Phaidon: April 9.
In the Kitchen with Alain Passard: Inside the World (and Mind) of a Master Chef by Christophe Blain.
A graphic novel that's the fruit of Christophe Blain camping out in the kitchens of L'Arpege for three years. Available in English for the first time.
Chronicle Books: May 7.
World-Class Swedish Cooking: Artisanal Recipes from One of Stockholm's Most Celebrated Restaurants by Björn Frantzén and Daniel Lindeberg.
Striking while the Scandanavian cuisine is hot, here's the English-language cookbook from Stockholm's two Michelin-starred Frantzén/Lindeberg.
Skyhorse Publishing: July 1.
The Cocktail Lab: Unraveling the Mysteries of Flavor and Aroma in Drink, with Recipes by Tony Conigliaro.
60 "revolutionary" cocktails from British drinks pioneer Tony Conigliaro.
Ten Speed: July 16.
The Square: Sweet by Phil Howard.
Volume two of London chef Phil Howard's cookbook dedicated to his two Michelin-starred restaurant The Square focuses on the sweeter side of the menu.
Absolute Press: July 23.
Ottolenghi: The Cookbook by Yotam Ottolenghi and Samim Tamimi.
Ottolenghi and Tamimi's books are always monster hits (see last year's Jerusalem), and this book covering the London restaurant Ottolenghi is sure to be no exception. Check out a sneak peek.
Ten Speed: September 3.
Alex Atala: Discovering New Brazilian Ingredients by Alex Atala.
Featuring recipes from Atala's restaurant D.O.M. in Sao Paulo, the book will explore Brazilian ingredients and flavors.
Memories of Gasconyby Pierre Koffmann.
London-based French chef Pierre Koffman shares recipes from his youth in rural Gascony.
Mitchell Beazley: October 1.
Le Livre Blanc by Anne-Sophie Pic.
Here comes a big stunner of a restaurant cookbook from France's only three Michelin-starred female chef, Anne-Sophie Pic. Featuring 50 recipes "from foams and emulsions, to working with sous-vide and siphons," the publisher's description compares her work to Heston Blumenthal's.
Jacqui Small LLP: October 1.
The French Kitchen by Michel Roux, Jr.
A book that explores the "traditional family cooking" of France by the chef of London's two Michelin starred Le Gavroche, Michel Roux Jr.
Weidenfeld & Nicolson: October 24.
Ivan Ramen: Love, Obsession, and Recipes from Tokyo's Top Noodle Joint by Ivan Orkin and Chris Ying.
Yes, Ivan Orkin's in New York these days, but this book focuses on Tokyo and his ramen shops there. Expect: ramen recipes, ramen philosophies, noodleyness. The official description calls it "the ultimate English-language overview on ramen"; check out a sneak peek. Co-written by Lucky Peach EIC Chris Ying.
Ten Speed: November 5.
Historic Blumenthal by Heston Blumenthal.
While Blumenthal has released cookbooks since 2008's The Big Fat Duck Cookbook, this is the first that promises to be that book's showstopping follow-up. According to the official description, the book "charts a quest for identity through the best of British cooking that stretches from medieval to late-Victorian recipes." It will include the recipe for Blumenthal's famous Meat Fruit, and will be illustrated by previous collaborator Dave McKean.
Bloomsbury USA: November 12
The Senate Cookbook by Dan Wright
50 recipes for hot dogs, and also things that go with them: cocktails, poutine, something called "glazed pork on a stick" from Cincinnati's Senate. Out this Fall from City Stories Media.
From India by Kuma and Suda Mahadevan
Recipes from the Sydney restaurateurs behind Abhi's and Aki's. April, Murdoch Books.
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