Tasty reads

Blue Bottle, SPQR, Foraged Flavor....: Fresh new cookbooks to spice up your repertoire

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virginia@sfbg.com

LIT A harvest of cookbooks, some set for release in the fall, some ready for your shelf, cupboard, or bar hot off the press.

THE BLUE BOTTLE CRAFT OF COFFEE: GROWING, ROASTING, AND DRINKING, WITH RECIPES

By James Freeman, Caitlin Freeman, and Tara Duggan

Ten Speed Press

240 pp, paper $24.95

Since its first kiosk opened in January 2005, Blue Bottle has been my first choice in coffee, from ethos (served immediately, individually brewed, beans sold fresh after roasting) to taste. Musician James Freeman dove into coffee after being laid off from a corporate job post-9/11: the inspiring story of how he began is detailed in this book. Written with his wife, Caitlin, and James Beard-nominated food writer Tara Duggan, with photography by Clay McLachlan, Craft contains sections on global growing regions, roasting, cupping, pour-over, siphon, espresso machines, and multiple techniques. Caitlin, resident Blue Bottle pastry chef and former owner of Miette, contributes more than 75 pages of recipes — not so much utilizing coffee itself, but including breakfast recipes to go with morning coffee from Blue Bottle cafés, desserts and treats for dunking, and recipes from chef friends like Stuart Brioza of State Bird Provisions' tuna melt with piquillo peppers. Although Blue Bottle has now gone nationwide with New York locations, these pages allow one to wax nostalgic over this Bay Area success story bringing us all better coffee. To be released October 9.

DESTINATION COCKTAILS: THE TRAVELER'S GUIDE TO SUPERIOR LIBATIONS

By James Teitelbaum

Santa Monica Press

408 pp, paper $19.99

Chicago resident James Teitelbaum wrote the kind of book I would happily pen, the first I've seen to detail the world's best craft cocktail bars. Destination Cocktails (www.destinationcocktails.com) is a cocktail aficionado's trusty guide to destinations both obvious (NYC and SF) and overlooked (Reno and Cleveland). As for the international scene, the book runs the gamut from Wellington to Edinburgh. While there are a few missing great drinks and bartenders — and info can change so quickly, even since Destination's September 1 release date — Teitelbaum's book offers a comprehensive collection that would set any budding or well-traveled cocktailian on the right path. From London (Worship St. Whistling Shop, 69 Colebrooke Row) to Denver (Williams & Graham), many of my global tops are highlighted, alongside cities and bars I've been hankering visit (ah, Tokyo!)

SPQR: MODERN ITALIAN FOOD AND WINE

By Shelley Lindgren and Matthew Accarrino with Kate Leahy

Ten Speed Press

304 pp, hardcover $35

A beautiful, visual tribute to Italy, local restaurant SPQR releases a book by its wine director, Shelley Lindgren (also of A16), and executive chef Matthew Accarrino with Kate Leahy. The book features eight regions of Italy, each influencing creative recipes from SPQR's kitchen and from which Lindgren chooses wines. Her essays explore lesser-known producers and varietals succinctly but with depth. Accarrino's artful skill with Italian cuisine may not appear easy for most of us, but there are tips and photo breakdowns of recipes, small animal butchery, and pasta-making. Photos by Sara Remington inspire with a romantic eye tempered by realism. To be released October 16.

FORAGED FLAVOR: FINDING FABULOUS INGREDIENTS IN YOUR BACKYARD OR FARMER'S MARKET

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