This year a number of cookbooks with Bay Area roots made their debuts. Here are a few from iconic cuisines, chefs, bartenders, restauranteurs, chocolatiers and a bakery.
Cuisines: Dona Tomas (Mexican)
Is it easy to get good Mexican food in the Bay Area or is it impossible. The ongoing debate never ends. But you can't talk about Mexican food anymore without talking about Dona Tomas, a restaurant that has reinvigorated what we think it's all about. No standard Tex-Mex fare or Taqueria, this is a restaurant that celebrates regional cuisine and uses the best ingredients possible to create something truly special.
Restauranteur: Big Small Plates (Cindy Pawlcyn)
Who doesn't love the food created by Cindy Pawlcyn? From Fog City Diner to Mustards Grill her recipes have always been about big bold flavors and twists on the classics. In this book Pawlcyn shares credit with two of her chefs who are also her restaurant co-owners. Dishes have a variety of influences and bright flavors--Mexican, French and Asian all find their way into signature dishes from Bix, and Cindy's Backstreet Kitchen as well.
Bartenders: The Art of the Bar (Absinthe bartenders)
The bartenders from Absinthe have created a gorgeous coffee table book on cocktails. Read about the history of your favorite drinks and ingredients, all mixed up by the chefs of the bar. Want to make your own bitters? Create syrups flavored with fruit and herbs? Or muddle a kaffir lime leaf? Then this is your book too.
Chef: Michael Mina
Our dual Michelin starred restaurant Michael Mina has produced a cookbook. Having only eaten there once, I was curious to understand what won over the Michelin inspectors. This book shares Mina's philosophy and artistry which focuses on multiple preparations of ingredients. This is involved restaurant cooking. But the book is written in such a manner that you can take a desired element and make it your own. It also makes a great souvenir of a memorable meal.