In October, Grand Central will publish a 50,000-copy first printing of Daniel: My French Cuisine by Daniel Boulud (and Sylvie Bigar) of the New York City temple to haute cuisine, Restaurant Daniel. The West Coast is represented by Manresa: An Edible Reflection by Bay Area star David Kinch and Christine Muhlke (Ten Speed Press, Oct.); Eric Ripert contributes a foreword.
From more casual quarters comes Roberta’s Cookbook by Carlo Mirarchi, Chris Parachini, and Brandon Hoy with writer Katherine Wheelock, about the seminal restaurant in Brooklyn, N.Y.’s Bushwick neighborhood. Clarkson Potter publishes that volume in October. And from still more casual quarters, Junior’s Home Cooking: Over 100 Recipes for Classic Comfort Food by Alan Rosen and Beth Allen (Taunton Press, Oct.) includes recipes for dishes served at the chain.

Even crafters of candy and sweets are getting into the act: October will see a 60,000-copy first printing of Mast Brothers Chocolate: A Family Cookbook by Rick Mast and Michael Mast (with a foreword by famed chef Thomas Keller) from Little, Brown, as well as Robicelli’s: A Love Story, with Cupcakes by Allison Robicelli and Matt Robicelli (Viking Studio), who own a wholesale bakery in Brooklyn. St. Martin’s Press will publish Small, Sweet, and Italian: Tiny, Tasty Treats from Sweet Maria’s Bakery by Maria Bruscino Sanchez in September.

In December, the Taylor Trade imprint of Rowman & Littlefield will publish No Experience Necessary: The Culinary Odyssey of Chef Norman Van Aken, a memoir by the chef/owner of the famed Florida restaurant Norman’s and the only Floridian on the James Beard Foundation’s “Who’s Who in American Food and Beverage” list. The memoir includes 18 recipes.

Pamela Cannon, executive editor, Ballantine Books, says, “Many people, including professional cooks and chefs, look to challenge themselves with advanced collections that feature an acclaimed chef’s or restaurant’s full body of work, such as Michael White’s upcoming Classico e Moderno: Essential Italian Cooking.” The November title, written with Andrew Friedman, juxtaposes recipes for classics, such as ricotta tortelli with butter and sage, with those for newer concepts developed in White’s restaurants, which include Marea, Osteria Morini, Ai Fiori, and Nicoletta in New York City, as well as outposts in London and Hong Kong.
Not all chef-authors hail from the U.S. Michelin three-star chef Pierre Koffmann of La Tante Claire in London will offer Memories of Gascony (Octopus, Oct.). Phaidon will publish three chef cookbooks this fall: D.O.M.: Rediscovering Brazilian Ingredients by Alex Atala (Sept.), whose D.O.M. restaurant in Sao Paulo was rated the fourth best restaurant in the world by Restaurant magazine in 2012; A Work in Progress: Notes on Food, Cooking, and Creativity by René Redzepi (Nov.), a set that consists of a cookbook, a journal, and a flipbook about the author’s restaurant, Michelin two-starred Noma, in Copenhagen; and COI: Stories and Recipes by Daniel Patterson (Oct.), whose restaurant, Coi, in San Francisco has also earned two Michelin stars.

Scott Conant has five Scarpetta restaurants around the country, and Houghton Mifflin Harcourt executive editor Justin Schwartz notes, “Conant is a frequent judge on Food Network’s wildly popular program Chopped, and his The Scarpetta Cookbook, due out this fall, is looking to be a major release for us based on that visibility, far greater than what he would enjoy solely from his acclaimed restaurants.”

In October, Andrews McMeel will publish John Besh’s third cookbook, Cooking from the Heart: My Favorite Lessons Learned Along the Way. Besh has been recognized as one of Food & Wine magazine’s 10 best new chefs and won the James Beard Foundation Award for Best Chef in the Southeast in 2006. He also placed second on the first season of the Food Network’s The Next Iron Chef. He owns nine restaurants.
Globe Pequot is continuing to expand its regional Chef’s Table series. Amy Lyons, editorial director of travel and regional cooking for the press, explains, “We gather 50 to 60 of an area’s most celebrated eateries, farmers, or purveyors, profile the establishments, and feature 80-plus recipes from the eateries themselves—all adapted for the home cook.”

Then there are the brand-name authors who are not restaurant chefs. Martha Stewart’s Cakes: Our First-Ever Book of Bundts, Loaves, Layers, Coffee Cakes, and More (Clarkson Potter, Sept.) is from the author of more than 75 books—but Stewart also has 2.6 million Twitter followers, 475,000 Facebook fans, and an audience estimated at 11 million people.
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