clock menu more-arrow no yes mobile

Filed under:

Sara Jenkins, Dominique Crenn, and Greg & Gabrielle Denton Land Cookbook Deals

From left: Sara Jenkins, Dominique Crenn, Greg Denton, Gabrielle Quiñónez Denton.
From left: Sara Jenkins, Dominique Crenn, Greg Denton, Gabrielle Quiñónez Denton.
Photos: Daniel Krieger, Patricia Chang, Dina Avila
Hillary Dixler Canavan is Eater's restaurant editor and the author of the publication's debut book, Eater: 100 Essential Restaurant Recipes From the Authority on Where to Eat and Why It Matters (Abrams, September 2023). Her work focuses on dining trends and the people changing the industry — and scouting the next hot restaurant you need to try on Eater's annual Best New Restaurant list.

Several chefs have recently landed cookbook deals. Publishers Marketplace reports that chef/owners Greg Denton and Gabrielle Quiñónez of the acclaimed Portland, OR Argentine steakhouse Ox have signed a deal for their debut cookbook. The book will be titled Around the Fire, which refers to the grill that "sits front-and-center" at their restaurant. The recipes also focus on grilling, and have an eye towards home cooks. Around the Fire will be published by Ten Speed Press, and no release date has been confirmed yet.

Publishers Market place also reports that chef Sara Jenkins of NYC's Porsena and Porchetta is teaming up with her mother food writer Nancy Harmon Jenkins to write a new book. Their book will be called The Four Seasons of Pasta, and it will be "a guide to making simple and delicious pasta at home through the year" with 120 recipes. The Four Seasons of Pasta will be published by Viking Studio, and no release date has been confirmed yet.

And over the Eaterwire comes further detail on two Michelin-starred San Francisco chef Dominique Crenn's upcoming cookbook. Houghton Mifflin Harcourt executive editor Justin Schwartz tells Eater:

"As one of the most acclaimed female chefs in the world, Dominique Crenn has a fascinating story to tell—not only about food and cooking but also about inspiration and determination. This book will follow Crenn's evolution as a chef, exploring the connection between the rustic fare of her childhood in France and the cutting edge modernism of her creations at Atelier Crenn, through recipes ranging from accessible to avant-garde, as each chapter builds from her influences to her innovations, inviting readers to participate in the creative process."

No title or release date have been confirmed yet.

· Publishers Marketplace [Subscription Required]
· All Book Deals Coverage on Eater [-E-]