Top Titles in Food from Ten Speed Press this Fall

Everyone knows that Emeryville is home to big creative companies such as Pixar. Our city also boasts one of the most successful publishers on the West Coast, Ten Speed Press.

An imprint of Penguin Random House, Ten Speed Press is an award-winning publisher, with cookbooks comprising a large portion of their publications, including from authors such as Yotam Ottolenghi, David Kinch, and the editors of Food52.

Below is just a sampling of some exciting new titles coming from Ten Speed Press this fall:

Danielle Walker’s “Against All Grain Celebrations: A Year of Gluten-free, Dairy-free, and Paleo Recipes for Every Occasion” The New York Times best-selling author and voice behind, the most popular grain-free website, Danielle Walker is a self-trained chef whose innovative recipes helped restore her own health.

Naomi Pomeroy’s “Taste & Technique: Irresistible Dishes from My Kitchen” James Beard Award–winning chef Naomi Pomeroy’s hotly anticipated debut cookbook features nearly 140 recipes outlining the fundamentals of cooking to help home cooks elevate their kitchen abilities and produce show-stopping meals.

“Food52 A New Way To Dinner: A Playbook of Recipes & Strategies for the Week Ahead” by Food52 editors Amanda Hesser and Merrill Stubbs. This beautiful book is a smart, inspiring cookbook showing how to plan, shop and cook dinners (and lunches and desserts) all through the week with ease. The secret? Cooking ahead.

“The London Cookbook: Recipes from the Restaurants, Cafes and Hole-in-the-Wall Gems of a Modern City” by Aleksandra Crapanzano. Once known for having the worst food of any European capital, London has flipped its reputation. The restaurant scene is thriving, the food vibrant and bold, the city an essential stop on any food pilgrimage and this cookbook is a love letter filled with London’s delicious haunts.

“Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals” by Lisa Q. Fetterman Founder and CEO of Nomiku-the first home sous vide machine, Fetterman takes the reader along on a discovery of this process for cooking ingredients to perfect tenderness using immersion circulation. Sous Vide at Home offers a much-needed collection of approachable recipes that showcase the versatility of this innovative appliance.