Ten Speed's Fall Cookbooks: Kostow, Death & Co, Relae, The Slanted Door, More

Here's a look at cookbook publisher Ten Speed's Fall Catalog, just released, which contains books by the likes of The Restaurant at Meadowood's Christopher Kostow, Christian Puglisi of Relae in Copenhagen, the cocktail masters at Death & Co in NYC , Charles Phan's Slanted Door (SF) cookbook, 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.

Tacolicious: Festive Recipes for Tacos, Snacks, Cocktails, and More

By Sara Deseran, Joe Hargrave, Antelmo Faria, and Mike Barrow
September 2

The cookbook from San Francisco's Cal-Mex taqueria chainlet Tacolicious will include "scores of recipes for colorful salsas, tasty snacks, irresistible cocktails, and, of course, tacos galore."
[Pre-order on Amazon]

North: The New Nordic Cuisine of Iceland

By Gunnar Karl Gíslason and Jody Eddy
September 9

New Nordic cuisine heads West to Iceland in this book by Reykjavík chef Gunnar Gíslason of Restaurant Dill and co-author Jody Eddy (Come In, We're Closed). The book will explore Iceland's unique culinary culture and its "rare, indigenous food products."
[Pre-order on Amazon]

French Roots: Two Cooks, Two Countries, and the Beautiful Food along the Way

By Jean-Pierre Moulle and Denise Moulle
September 16

French Roots is taking a stab at being a "narrative cookbook," which means that it follows the lives of retired ex-Chez Panisse chef Jean-Pierre Moulle and his wife Denise Moulle. The book will include 100 recipes from their lives together.
[Pre-order on Amazon]

Flour + Water: Pasta

By Thomas McNaughton
September 30

Here's the first cookbook from beloved San Francisco chef Thomas McNaughton, which focuses on the pasta at his restaurant Flour + Water. The book focuses on regional Italian pastas and includes recipes for "Corn and Crescenza Cappelletti with Bitter Honey; Spaghetti with Confit Albacore, Pole beans, and Chili Flakes; and Asparagus Caramelle with Brown Butter."
[Pre-order on Amazon]

Death & Co: Modern Classic Cocktails, with More than 500 Recipes

By David Kaplan, Nick Fauchald, and Alex Day
October 7

The New York City cocktail bar's book promises to lay on the cocktail philosophizing pretty thick, with "hundreds of signature recipes as well as classic drink formulas... chapters on the theory and philosophy of drink-making plus a complete guide to spirits, tools, and other bar ingredients." Hope you're thirsty.
[Pre-order on Amazon]

The Slanted Door: Modern Vietnamese Food

By Charles Phan
October 7

Charles Phan's followup to his excellent 2012 cookbook Vietnamese Home Cooking, The Slanted Door looks at his San Francisco restaurant of the same name. The book promises "accessible, modern take on classic Vietnamese dishes."
[Pre-order on Amazon]

Beyond the Vineyard: In Search of a Napa Valley Cuisine

By Christopher Kostow
October 14

The first cookbook from the three Michelin-starred chef of the Restaurant at Meadowood, Christopher Kostow has written a book that looks not at the food of his restaurant but rather "the artisans, growers, and hidden landscapes of Napa Valley that have inspired his unparalleled cuisine." So think less Restaurant at Meadowood, more Christopher Kostow and Napa Valley.
[Pre-order on Amazon]

Sherry: A Modern Guide to the Wine World's Best-Kept Secret, with Cocktails and Recipes

By Talia Baiocchi
October 14

Punch EIC (and ex-Eater wine editor) Talia Baiocchi offers up a treatise on sherry that promises to be "the first non-academic book on the subject in decades." Read more about the book here.
[Pre-order on Amazon]

The Pizza Bible: Everything You Need to Know to Make Napoletano to New York Style, Deep Dish and Wood-fired, Thin Crust, Stuffed Crust, Cornmeal Crust, and More

By Tony Gemignani
October 21

Tony Gemignani is a California pizzaiolo and an "11-time world pizza champion, and Guinness world record-holding pizza-spinner." Here he explores everything you'd want to know about pizza, including regional variations.
[Pre-order on Amazon]

Relae: A Book of Ideas

By Christian Puglisi
October 28

And finally, a book from critically acclaimed Copenhagen chef Christian Puglisi. Photos are by Fool EIC Per-Anders Jorgensen, and the book contains "idea essays" as well as illustrated vellum overlays that explain the "ingredients, cooking techniques, and rationales" of each dish.
[Pre-order on Amazon]

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