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Sneak Peek at Ten Speed's Fall Cookbooks: Manresa, Pok Pok, Le Pigeon, Ivan Ramen, More

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Of the above, only Manresa and Ottolenghi are the finalized covers. Everything else subject to change.
Of the above, only Manresa and Ottolenghi are the finalized covers. Everything else subject to change.
Photos: Ten Speed

2013 is going to be an epic year for chef and restaurant cookbooks. Take for example Ten Speed's Fall Catalog, just released, which contains books by the likes of Manresa's David Kinch, ramen master Ivan Orkin, Portland chef Gabriel Rucker, bicoastal chef Andy Ricker of Pok Pok, and more. Keep in mind that this is just one publishing house; many more big, big name cookbooks are on the way this year. Below, a sneak peek at what's to come. Better star clearing some room on those bookshelves.


Le Pigeon

By Gabriel Rucker, Andrew Fortgang, and Meredith Erickson (who also co-wrote Joe Beef cookbook), out September 17.

Written by chef/owner of Le Pigeon Rucker and his sommelier Fortang, Le Pigeon promises to "celebrate...high-low extremes in cooking, combining the wild and the refined in the unique and progressive style that they have become known for." The book will feature a foreword by Tom Colicchio.
[Pre-order on Amazon]


In the Charcuterie

By Taylor Boetticher and Toponia Miller, out September 17.

From San Francisco's The Fatted Calf comes this guide to the finer meat arts: sourcing, butchery, curing, roasting, confiting, and general meat wizardry. Accompanied by 250 color photos, In the Charcuterie shares recipes from Boetticher and Miller's shop.
[Pre-order on Amazon]


Ivan Ramen

By Ivan Orkin with Chris Ying (EIC of Lucky Peach), out November 5.

Orkin famously moved from New York state to Japan, learned the art of ramen, and opened a cultishly adored ramen shop in Tokyo. And now, hot on the heels of his upcoming, much-buzzed New York City ramen shop, Orkin's releasing a ramen book. The title declares the book to be about "Love, Obsession and Recipes From Tokyo's Top Noodle Joint," but it's unclear how much it will be a cookbook or a guide to ramen or meditations on noodleyness or what exactly. Developing.



By David Kinch with Christine Muhlke (executive editor of Bon Appetit magazine), out October 22.

Sure to be one of the year's stunner glossy cookbooks, here comes chef David Kinch's long-awaited, definitive book on his two Michelin-starred restaurant Manresa in Los Gatos, California. With an intro by none other than Eric Ripert and co-written by Bon App's Muhlke, the book will "celebrate not only the creativity behind the food of the restaurant, but also its profound connection to the people, land, and sea of Northern California."
[Pre-order on Amazon]


Pok Pok

By Andy Ricker with JJ Goode (of April Bloomfield's A Girl and Her Pig, among others), out October 29.

Because everybody loves Thai food, here comes Portland/NYC chef Andy Ricker's cookbook covering "the myths that keep people from making Thai food at home" and "classic recipes for simple and delicious Thai dishes, as well as the fundamental master recipes of Thai cooking and a primer in techniques and flavor profiles." No word on whether it will include the famous Pok Pok wings recipe. (Please can it include the famous Pok Pok wings recipe?)
[Pre-order on Amazon]



By Yotam Ottolenghi and Sami Tamimi, out September 3.

This is the American release of bestselling cookbook author Yotam Ottolenghi's restaurant cookbook, featuring 140 recipes from his London restaurants. Expect: "abundant produce, a full chapter devoted to the 'mighty eggplant,' and numerous fish and meat dishes, as well as Ottolenghi's famed cakes and breads" from the four locations of Ottolenghi.
[Pre-order on Amazon]

· Ten Speed Press Fall Catalog [Ten Speed via Eater SF]
· All Book Club Coverage on Eater [-E-]