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1) The September Ballantine title Di Palo’s Guide to the Essential Foods of Italy: 100 Years of Wisdom and Stories from Behind the Counter by Lou Di Palo with Rachel Wharton traces the lineage of classic Italian ingredients and a popular store in New York’s Little Italy, and Rizzoli’s October entry How to Eataly: A Guide to Buying, Cooking, and Eating Italian Food comes from the international Eataly chain, which has 26 stores and counting (editor’s note: the author of this article worked on the book). (For more meat, check out Buffalo Girl Cooks Bison by Jennifer Bain and The Meat Cookbook [DK, Sept. Atria’s September title Meat: Everything You Need to Know is by Pat LaFrieda (with Carolynn Carreño), whose meat-packing company supplies high-end restaurants around the country. Then there are cookbooks that offer behind-the-scenes glimpses of the food business. The book is organized around seasonal menus for casual entertaining. In late September, Sasquatch Books will publish A Boat, a Whale, and a Walrus: Menus and Stories by James Beard Award–nominee Renee Erickson, who owns the Seattle restaurant the Whale Wins. In other television-related cookbooks, Emeril Lagasse’s daughters, Jilly and Jessie, have authored The Lagasse Girls’ Big Flavor, Bold Taste-and No Gluten! (Da Capo, Oct.). In the October Hyperion title Fabio’s American Home Kitchen: More Than 125 Recipes with an Italian Accent, Florentine restaurateur Fabio Viviani (who rose to fame on Top Chef) demonstrates Italian techniques. More chefs lending a hand to mere mortals can be found in Food & Wine editor Dana Cowin’s Mastering My Mistakes in the Kitchen: 65 Great Chefs Teach Me How to Cook (Ecco, Oct.), which has an announced first printing of 75,000 copies. This style revels in ‘low’ cuisine and street food, which Samuelsson prefers to formal meals.” Rux Martin, editorial director of the imprint, says the book represents a new kind of fusion: “a complete melding of influences by chefs who were born with their feet in several cultures-in world citizen Samuelsson’s case, Sweden and Ethiopia and, later, Europe and, of course, America. In the fall, the Rux Martin Books imprint of Houghton Mifflin Harcourt will offer Marcus Samuelsson’s Marcus Off Duty: The Recipes I Cook at Home. Harold Dieterle, who owns several popular NYC restaurants, focuses on the home kitchen in his October Grand Central title Harold Dieterle’s Kitchen Notebook: Hundreds of Recipes, Tips, and Techniques for Cooking Like a Chef at Home, written with Andrew Friedman. Here’s a twist on the familiar genre of the chef cookbook: rather than recreating restaurant dishes, chefs are sharing their secrets for cooking at home.