In October, two new cookbooks will grace the shelves and showcase local chefs and recipes. Chef Eric Skokan of Black Cat and Bramble & Hare in Boulder is releasing Farm Fork Food: A Year of Spectacular Recipes Inspired by Black Cat Farm, and 5280 Magazine is at work on 5280: The Cookbook, spearheaded by food editor Amanda Faison.
For Skokan's work, he will draw on the experiences of owning Black Cat Farm, which provides produce and meat for his restaurants. The book is organized by 12 chapters, including topics like charcuterie, salads, beef and wild foraged, with special attention paid to making use of freshly picked fruits and vegetables.
As readers learn about Skokan's cooking philosophy and appreciation for high-quality ingredients, they'll also take in more than 125 recipes, like latke with smoked trout, lamb tangine with black chickpeas and basil ice cream with summer berries, brought to life on the page by Con Poulos' photography. The hardcover book will be available in October from Kyle Books for $29.95.
The 5280 book will be a compilation of more than 100 recipes from Denver and Boulder chefs. Broken down into five chapters that cover cocktails, appetizers, sides, entrees and desserts, look for recipes like the grilled eggplant with mint and romesco from Oak at Fourteenth or Acorn's pork shoulder, as well as contributions from Kelly Whitaker of Basta and Cart-Driver, chef-restaurateur Frank Bonanno, pastry star Yasmin Lozada-Hissom, Top Chef season 5 winner Hosea Rosenberg, Il Posto's Andrea Frizzi and more.
For Faison's part, she's been tasked with formatting and deciphering recipes that were written intuitively for line cooks, and making them useable for a home cook. With the help of a former intern, she's also ensured each recipe has been tested and works—no small feat, especially for a regional cookbook. Look for the finished product in mid-October at Whole Foods, the Tattered Cover, online and likely King Soopers and Safeway in special displays.
Photo courtesy of Kyle Books