Bay Area chefs, purveyors and restaurateurs have been busy cooking and not just in the kitchen. Here's a rundown on latest batch of books out this Fall, and a preview of upcoming events with the chef authors. 

From Fatted Calf partners Taylor Boetticher and Toponia Miller comes a massive tome, In The Charcuterie subtitled The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods. In this era of DIY everything, Culinary Institute of America-trained Boetticher and Miller are the true professionals and patiently explain how to cure, confit and cook to all comers. Many of the recipes are very involved but will undoubtedly lead to a greater appreciation of Fatted Calf products. Ultimately this book is as much a reference guide as it is a cookbook. 

Daniel Patterson's Coi feels like an art book, with outstanding photographs by Maren Causo that range from botanical to Jackson Pollock splatter. It also features a truly unique format. Each recipe is accompanied by a rich narrative, much more than a simple headnote. The recipes are written in long form, and the ingredient lists are relegated to an index. Though the note from Patterson that is on the last page perhaps should have come on the first, "Some of the recipes require advanced techniques, specialist equipment and professional experience to achieve good results." 

David Kinch's Manresa could double as a doorstop clocking in at 325 pages and 6 years in the making. An inspiring work co-written with Christine Muhlke, Executive Editor at Bon Appetit magazine, it has stunning photography and the recipes range from "I could do this" to "are you kidding me?" but in any case will engender a great deal of respect for the craft. The book delves into the philosophy of Manresa from the working collaboration with famed biodynamic Love Apple Farms to menu development, creativity and technology. 

Former Square One chef and restaurateur Joyce Goldstein has written a staggering 26 cookbooks, but her latest, Inside the California Food Revolution is not a cookbook at all. It documents the California cuisine in all it's glory. Goldstein is the perfect person to write this book, since she was there and knows the players. The book profiles the people that made California cuisine what it is and even shares how it has affected the entire country. 

Events: 

* Catch both Daniel Patterson and David Kinch in conversation with Paolo Lucchesi of the San Francisco Chronicle on the subject of Reinventing California Cuisine at the SFJCC on October 30th.

* David Kinch will be speaking at Omnivore Books on October 28th at 6:30 pm

* Fatted Calf will be celebrated at a Nopa Dinner & book signing November 5

* Joyce Goldstein will be at the SFJCC speaking with food writer, chef and restaurateur Patty Unterman on November 18th.