Welcome to the Eater Spring Cookbook and Food Book Preview. Here you will find Spring releases (January 1 to April 30) that are about, written by, or could be useful to chefs/restaurants. While Spring may be the slowest cookbook season, there are still some major titles heading your way over the next few months.
The international chefs are where the exciting books are coming from this Spring: namely, Ferran Adrià's massive, seven-volume elBulli archive set from Phaidon that's coming out in March. There's also Paris chef Greg Marchand's Frenchie cookbook coming, which will share his new style of bistro cooking, and there's the first-ever American translation of Eugenie Brazier's La Mere Brazier.
On the American side of things, New York City chef Marc Forgione's first cookbook is coming out, and New Orleans chef Donald Link has his second on the way. The master of Southwestern cuisine, Dallas chef Dean Fearing, will publish a massive "Bible" of Texan food, and whimsical culinary prankster/Miami restaurateur Barton G. Weiss has a book coming as well.
Now, onto the Spring cookbook preview. If you don't see something here that should be on the list, feel free to let us know in the comments.
Olives, Lemons & Za'atar: The Best Middle Eastern Home Cooking
This is the first cookbook from Rawia Bishara, whose Brooklyn restaurant Tanoreen serves what she refers to as Middle Eastern home cooking. The book will focus on Bishara's personal experience with Middle Eastern food growing up in Nazareth, as well as food from across the region. As she calls it, it will be "a bible of Middle Eastern food."
Kyle: February 13; Buy at Amazon
Down South: Bourbon, Pork, Gulf Shrimp & Second Helpings of Everything
Donald Link and Paula Disbrowe
In Donald Link's second cookbook, the New Orleans chef once again partners with Beard Award-winning cookbook author Paula Disbrowe, this time to look at home cooking across the South. Expect: bourbon, pork, seafood, "all sorts of characters and places," and 110 recipes.
Clarkson Potter: February 25; Buy at Amazon
First Prize Pies: Shoo-Fly, Candy Apple, and Other Deliciously Inventive Pies for Every Week of the Year (and More)
Here comes a pie cookbook from Allison Kave, founder of New York City's First Prize Pies. The book contains pie recipes organized by month, including Root Beer Float Pie, Candy Apple Pie, Chocolate Peanut Butter Pretzel Pie, Chocolate Lavender Teatime Pie, and more.
Stewart, Tabori & Chang: March 11; Buy at Amazon
My Irish Table: Recipes from the Homeland and Restaurant Eve
Cathal Armstrong and David Hagedorn
For his first cookbook, Alexandria, VA chef Cathal Armstrong takes a look at the Irish foods of his youth in Dublin. Calling it "misunderstood," Armstrong looks at the new wave of Irish cuisine and provides 130 recipes that mix "the simple, honest foods of his Irish upbringing with the classic French cooking techniques he learned as a young chef."
Ten Speed: March 11; Buy at Amazon
The B.T.C. Old-Fashioned Grocery Cookbook: Recipes and Stories from a Southern Revival
Alexe van Beuren and Dixie Grimes
Itching for some old-fashioned Southern cooking? This collection of recipes from Water Valley, Mississippi's BTC Grocery includes all the standards, from biscuits and gravy to shrimp and grits to peach fried pies.
Clarkson Potter: March 18; Buy at Amazon
Pick a Pickle: 50 Recipes for Pickles, Relishes, and Fermented Snacks
More of a booklet than a full cookbook, Georgia chef Hugh Acheson is publishing 50 recipes for pickles and pickle-like items. The photography was done by Rinne Allen, who also did the photography on Acheson's first cookbook A New Turn in the South.
Potter Style: March 25; Buy at Amazon
Tupelo Honey Cafe: New Southern Flavors from the Blue Ridge Mountains
Elizabeth Sims and Brian Sonoskus
Like your Southern food a little less traditional? Here's the second cookbook from Asheville, North Carolina's Tupelo Honey Cafe, which includes recipes for dishes like Appalachian Egg Rolls With Smoked Jalapeno Sauce, Pickled Onions and Pulled Pork to Acorn Squash Stuffed with Bacon Bread Pudding.
Andrews McMeel: April 1; Buy at Amazon
Josey Baker Bread: Get Baking. Make Great Bread. Be Happy!
San Francisco breadmaker Josey Baker has written what he calls "the first true entry-level bread-baking cookbook." Whether or not it's truly the first, it does promise recipes for all levels of baker (including Baker's famous Dark Mountain Rye) from the science-teacher-turned-baker.
Chronicle: April 15; Buy at Amazon
Sausage Making: The Definitive Guide with Recipes
Butcher Ryan Farr of San Francisco's 4505 Meats takes a look at sausage making in his second book. Recipes span global flavors, from chorizo to bratwurst to good old American breakfast links. There's also an extensive, fully photographed exploration of the equipment and technique of the sausage-making process.
Chronicle: April 22; Buy at Amazon
The Big Dish: Recipes to Dazzle and Amaze from America's Most Spectacular Restaurant
Barton G. Weiss
If you're into edible whimsy and culinary puns, this could be the cookbook for you. Miami (and soon LA) eventsman/restaurateur Barton G. Weiss describes his tricks of the trade — think cheesecakes that look like wheels of cheese and savory lobster pop tarts — that are sure to "cheer up even the grumpiest of guests and make anyone feel like a kid again."
Rizzoli: April 22; Buy at Amazon
Buvette: The Pleasure of Good Food
Jody Williams of Buvette (New York City, Paris) shares her French bistro style in this, her first cookbook. With an eye toward economy of both time and money, Buvette includes Williams' takes on bistro classics, serving ideas, and other lifestyle-type tips.
Grand Central Life & Style: April 22; Buy at Amazon
Marc Forgione and Olga Massov
It's kind of hard to believe this is New York City restaurateur and Iron Chef Marc Forgione's first cookbook, and yet here it is. Forgione focuses on his eponymous first restaurant — both its story and recipes — and writes that with this book he hopes to "challenge home cooks and aspiring chefs." Read: complex recipes ahead.
Houghton Mifflin Harcourt: April 29; Buy at Amazon
The Texas Food Bible: From Legendary Dishes to New Classics
Who else could write a book called The Texas Food Bible but Dallas chef Dean Fearing? This 256-page book features Texas classics to Fearing's own restaurant fare, as well as some contributions from his Southwestern chef colleagues Robert del Grande and Stephen Pyles.
Grand Central Life & Style: April 29; Buy at Amazon
Also Coming This Spring
· Johnny Harris Restaurant Cookbook
by Julie Lowenthal. Pelican: February 14; Buy at Amazon
· La Crepe Nanou
by Troy Gilbert. Pelican: February 15; Buy at Amazon
· Straight from the Earth: Irresistible Vegan Recipes for Everyone
by Myra Goodman and Marea Goodman. Chronicle: March 4; Buy at Amazon
· The New England Diner Cookbook: Classic and Creative Recipes from the Finest Roadside Eateries
by Michael Urban. Countryman: March 5; Buy at Amazon
· Butchering Beef: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering by Adam Danfort. Storey: March 11; But at Amazon
· Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering by Adam Danfort. Storey: March 11; But at Amazon
· Greg Atkinson's In Season: Culinary Adventures of a Pacific Northwest Chef
by Greg Atkinson. Sasquatch: March 11; Buy at Amazon
· Sous Chef: 24 Hours on the Line
by Michael Gibney. Ballantine: March 25; Buy at Amazon
· Grill to Perfection: Two Champion Pit Masters' Recipes and Techniques for Unforgettable Backyard Grilling
by Andy Husbands, Chris Hart, Andrea Pyenson. Page Street Publishing: April 1; Buy at Amazon
· Away from the Kitchen: Untold Stories, Private Menus, Guarded Recipes, and Insider Tips
by Dawn Blume Hawkes. She Writes Press: April 2; Buy at Amazon
· Smokin' in the Boys' Room: Southern Recipes from the Winningest Woman in Barbecue
by Melissa Cookston. Andrews McMeel: April 8; Buy at Amazon
· Dos Caminos Tacos: 100 Recipes for Everyone's Favorite Mexican Food
by Joanna Pruess and Ivy Stark. Countryman: April 21; Buy at Amazon
· Charcutería: The Soul of Spain
by Jeffrey Weiss. Agate Surrey: March 11; Buy at Amazon
Baking Sourdough Bread: Dozens of Recipes for Artisan Loaves, Crackers, and Sweet Breads
Göran Söderin and George Strachal
Renowned Swedish pastry chef Göran Söderin dives deep into sourdough, applying the technique to typical and creative uses, like sweet breads and crackers. If you went through Chad Robertson's Tartine Book No. 3 and couldn't get enough, this could be the next book for you.
Skyhorse Publishing: January 2; Buy at Amazon
99 Inspirational Chefs: Recipes from North America, Mexico and the Caribbean
Relais & Châteaux
Here's a book comprised of recipes from North American chefs Relais & Châteaux has given Grand Chef status. Looking for a book with recipes from the likes of Patrick O'Connell, Daniel Boulud, Thomas Keller, and Jean-Georges Vongerichten? This is your book (if you can get your hands on a copy, Amazon has been out of stock for a few days now and the price on used copies is climbing).
Buckingham Book Publishing: January 3; Buy at Amazon
Stéphane Reynaud's Book of Tripe
French chef Stéphane Reynaud follows up his massively popular Pork & Sons with this equally pink volume on tripe and other mixed animal bits. The publisher's copy promises "traditional dishes to more modern fare including chicken liver terrines, pig's trotters, lamb liver and balsamic sauce apple pie, oxtail with hazelnuts and curried pork cheek amongst many others."
Murdoch: February 13; Buy at Amazon
Ferran Adrià, Albert Adrià, and Juli Soler
Phaidon is publishing what will likely be the definitive work on elBulli this Spring: a seven-volume encyclopedia of sorts that condenses the now-shuttered restaurant's famous archives. It has a massive, $625 price tag to match its heft. Check out a preview of the book here.
Phaidon: March 1; Buy at Amazon
La Mere Brazier: The Mother of Modern French Cooking
This is the first English translation of 1977's French masterwork La Mere Brazier, written by Lyon's grand dame of restaurant cooking, Eugenie Brazier. Brazier was, among other things, the first woman to earn six Michelin stars, and her cookbook is a classic.
Rizzoli: March 18; Buy at Amazon
Eating With the Chefs
This book from Fool editor-in-chief Per-Anders Jorgensen will look at 18 top international restaurants including Noma (Copenhagen), Le Chateaubriand (Paris), The French Laundry (Yountville, CA), El Celler de Can Roca (Girona, Spain), and Attica (Melbourne). It will include 200 original photos from Jorgensen as well as 50 staff meal recipes from the featured restaurants. Check out Eater's sneak peek here.
Phaidon: March 31; Buy at Amazon
Dim Sum: A Flour-Forward Approach to Traditional Favorites and Contemporary Creations
Janice Wong and Ma Jian Jun
Singapore pastry chef Janice Wong currently holds the title of S. Pellegrino Asia's Best Pastry Chef, and here she turns her attention to dim sum. Teaming up with dim sum expert chef Ma Jian Jun, Wong provides 90 recipes for the Cantonese specialty.
Gatehouse: April 1; Buy at Amazon
Frenchie: New Bistro Cooking
Chef Greg Marchand shares the recipes of his Paris restaurant Frenchie, named after the nickname Marchand acquired when working for Jamie Oliver's restaurants. Marchand's wildly popular food turns French bistro food on end, incorporating techniques like chutneys and pestos to give a modern feel to classics.
Artisan: April 8; Buy at Amazon
Also Coming This Spring
· Chapter One: A Story of Irish Food
by Ross Lewis. Gill & MacMillan: January 28; Buy at Amazon
· Burlesque Baking
by Charlotte White. Ryland Peters & Small: February 1; Buy at Amazon
· The Yunnan Cookbook: Recipes from China's land of ethnic diversity
by Annabel Jackson and Linda Chia. Blacksmith Books: February 7; Buy at Amazon
· A la Mere de Famille: Recipes from the Beloved Parisian Confectioner
by Julien Merceron. Chronicle: February 11; Buy at Amazon
· Almond Bar: 100 Delicious Syrian Recipes
by Sharon Salloum. Jacqui Small: February 20; Buy at Amazon
· Huxtabook: Recipes from Sea, Land and Earth
by Daniel Wilson. Hardie Grant: March 1; Buy at Amazon
· The Ginger & White Cookbook
by Tonia George. Mitchell Beazley: March 3; Buy at Amazon
· Ferran Adria and elBulli: The Art, The Philosophy, The Gastronomy
by Jean-Paul Jouary. Overlook: March 6; Buy at Amazon
· River Recipes: Thai Cooking at Chakrabongse Villas
by Worawat Thonglor and Narisa Chakrabongse. River Books Press: March 16; Buy at Amazon
· Alain Ducasse Cooking for Kids: From Babies to Toddlers: Simple, Healthy, and Natural Food
by Alain Ducasse, Paule Neyrat, Jerome Lacressoniere. Rizzoli: March 25; Buy at Amazon
· Yucatán: Recipes from a Culinary Expedition
by David Sterling. University of Texas Press: March 30; Buy at Amazon
· The Rebel Chef
by Antoine Sicotte. Cardinal: April 1; Buy at Amazon
The New Vegetarian Cooking for Everyone
Here's a fresh new look for Deborah Madison's vegetarian classic, which includes a whopping 150 new recipes. That's on top of the original ones, which makes for a grand total of 1,600. For some perspective, most new cookbooks on this list don't have 150 recipes, period.
Ten Speed: March 4; Buy at Amazon
Molecular Gastronomy: Scientific Cuisine Demystified
Not ready to commit to the massive (and spendy) Modernist Cuisine? Here's a more entry-level, textbook-style book on the fundamental equipment and techniques of the new frontiers of cooking.
Wiley: March 10; Buy at Amazon
Teeny's Tour of Pie: A Cookbook
Teeny Lamothe traveled the country to apprentice at some of America's best pie shops, and shares her knowledge in this new pie book. Recipes include Rosemary-Infused Caramel Apple Pie, Zested Lime Curd Pie, and Peanut Butter Brownie Pie with a Pretzel Crust.
Workman: March 25; Buy at Amazon
Egg: A Culinary Exploration of the World's Most Versatile Ingredient
Food writer Michael Ruhlman follows up his 2013 single-subject volume on schmaltz with this exploration of the many uses of eggs. The centerpiece of the book is an egg flow chart, which starts with a whole egg and breaks it down by technique. The book contains almost 100 recipes.
Little, Brown and Company: April 1; Buy at Amazon
Also Coming This Spring
· Plant Food
by Matthew Kenney, Meredith Baird, and Scott Winegard. Gibbs Smith: March 1; Buy at Amazon
· Modern Pioneering: More Than 150 Recipes, Projects, and Skills for a Self-Sufficient Life
by Georgia Pellegrini. Clarkson Potter: March 4; Buy at Amazon
· Pies and Tarts: The Definitive Guide to Classic and Contemporary Favorites from the World's Premier Culinary College
by Culinary Institute of America. Houghton Mifflin Harcourt: March 11; Buy at Amazon
· My Usual Table: A Life in Restaurants
by Colman Andrews. Ecco: March 18; Buy at Amazon
· Verdure: Vegetable Recipes from the Kitchen of the American Academy in Rome, Rome Sustainable Food Project
by Christopher Boswell. Little Bookroom: March 25; Buy at Amazon
· Street Foods
by Hinnerk von Bargen. Wiley: March 24; Buy at Amazon
· The Big-Flavor Grill: No-Marinade, No-Hassle Recipes for Delicious Steaks, Chicken, Ribs, Chops, Vegetables, Shrimp, and Fish
by Chris Schlesinger and John Willoughby. Ten Speed: March 25; Buy at Amazon
· The Essential New York Times Grilling Cookbook: More Than 100 Years of Sizzling Food Writing and Recipes
by Peter Kaminsky. Sterling Epicure: April 1; Buy at Amazon
· My Paris Kitchen: Recipes and Stories
by David Lebovitz. Ten Speed: April 8; Buy at Amazon
Wine With Food: Pairing Notes and Recipes from the New York Times
Eric Asimov and Florence Fabricant
The New York Times' Eric Asimov and Florence Fabricant here offer 100 dishes paired with 100 wines. The goal is to provide "guiding information to instill confidence so you can make your own choices" when pairing wines, as opposed to dictating bottle choices.
Rizzoli: April 22; Buy at Amazon
Also Coming This Spring
· Locally Brewed: Portraits of Craft Breweries from America's Heartland
by Anna Blessing. Agate Midway: February 18; Buy at Amazon
· A Glass Apart: Irish Single Pot Still Whiskey
by Fionnán O'Connor. Images Publishing: March 16; Buy at Amazon
· Bourbon: A History of the American Spirit
by Dane Huckelbridge. William Morrow: April 8; Buy at Amazon
· Craft Whisky: Old Spirits, New Traditions
by Chip Tate. Whitman: April 15; Buy at Amazon
· The Spirit of Gin: A Stirring Miscellany of the New Gin Revival
by Matt Teacher. Cider Mill Press: April 22; Buy at Amazon
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