It's prime season for cookbook releases just ahead of the holidays, and the efforts of several local food and dining players have hit the shelves of late. Among the published works is Boulder chef Eric Skokan's Farm Fork Food. It's inspired by his and his wife's experiences owning a farm, providing much of the produce and meat for his restaurants, Black Cat and Bramble & Hare.
Available on Amazon, the book includes more than 125 recipes, from gnocchi with braised short ribs to basil ice cream with summer berries, taking a tour through the seasons. Get the chance to meet Skokan and have him sign a copy at numerous book signings over the next couple months, including at the Boulder Farmers' Market tomorrow from 8 a.m. to 2 p.m., the Denver Public Library on Thursday, November 13 at 6 p.m., and on Thursday, November 20 from 7 to 8 p.m. at the Tattered Cover on Colfax.
5280 Magazine's release, titled 5280: The Cookbook, is out now and sold for $14.99 online, in grocery stores like Sprouts and Whole Foods, and at the Tattered Cover. Led by food editor Amanda Faison, the 118 recipes come from local chefs, spanning cocktails to entrees to desserts. Whether you've always wanted to recreate Steuben's mac and cheese, or aspire to Linger chef-owner Justin Cucci's braised Colorado goat tacos, you'll find them here.
Faison will also participate in a discussion with Colorado Public radio, Work & Class chef Dana Rodriguez, and chef Hosea Rosenberg of Blackbelly Market on Wednesday, November 12 at the Tattered Cover on Colfax, where she will sign copies at the 7 p.m. event.
Seasoning is the key to any good dish, and the team behind Savory Spice Shop knows that better than anyone. Despite having recipe ideas on product labels, offering cooking classes, and publishing recipes on the website, nothing had been pulled together in cookbook form. As a result, Savory Spice Shop's first effort—called Spice to Plate—takes inspiration from 10 signature spice blends covering 30 recipes. A book paired with a free spice blend goes for $24.95 on the store's website, whether you choose Platte River rib rub or Zanzibar curry powder.
Lastly, Richard Sandoval, the chef behind Latin-influenced concepts Tamayo, Zengo, La Biblioteca, and La Sandia, is releasing New Latin Flavors. In it you'll find more than 125 recipes, including cocktails utilizing spirits like tequila, mezcal, and cachaca. The book is sold online and in his restaurants for $29.95, and there's a chance to meet Sandoval, enjoy drinks and appetizers, and receive a signed copy at the release party on Tuesday, November 18 from 6 to 8:30 p.m. The event at La Biblioteca costs $75.