Here are your Friday morning book deals: According to Publishers Marketplace, Chicago restaurateur and James Beard award-winning chef Paul Kahan is writing a cookbook. Called Cheers to the Publican, it will be published by Ten Speed Press. The book will celebrate "the food and personality" of Kahan's "modern American beer hall," the Publican. Co-written by Publican's executive chef Cosmo Goss and writer Rachel Hotlzman, the cookbook is the first of a two-book deal for Kahan. Cheers to the Publican is set to hit shelves in the fall of 2017.
Artist and baker Jessica Reed has landed a deal with Clarkson Potter to publish The Baker's Appendix, a book she previously self-published. Publishers Marketplace notes that the book is a "practical cheat sheet for conversions of all sorts," including fraction to decimals and oven temperatures. The Baker's Appendix also includes basic cookie and cake recipes that can be easily scaled to fit various baking pans. There are tips on how to manage "common baking errors," and information on ingredient substitutions, too.
Fellow Chicago chef Curtis Duffy, who is behind the three Michelin-starred restaurant Grace, is writing a book. He reveals in an interview with the South China Morning Post that he is currently working on his first book in addition to opening a new restaurant. Details are scarce, and there is no word on whether or not it is a cookbook. Eater has reached out for more info.
Fellow Chicago chef Curtis Duffy, who is behind the three Michelin-starred restaurant Grace, is writing a book. He reveals in an interview with the South China Morning Post, Duffy is quoted as saying that he is working on his first book as well as a new restaurant (though this has been dispelled). Details are scarce, and there is no word on whether or not it is a cookbook. Eater has reached out for more info.
UPDATE 10/16/15: Michael Muser, partner and general manager at Grace, clarified to Eater that the book is a long ways away and that reports of a new restaurant project are not accurate: "We are nowhere near opening a restaurant, and the book is in infancy."