Food of the Americas
Native Recipes & Traditions
Fernando & Marlene Divina
Baking and Desserts
A Blessing of Rituals, Memories and Mitzvah
Maggie Glezer
General
Weir Cooking in the City
Joanne Weir
Cooking from a Professional Point of View
John Ash Cooking One on One: Private Lessons in Simple Contemporary Food
from a Master Teacher
John Ash & Amy Mintzer
Entertaining & Special Occasions
Serena, Food & Stories
Serena Bass
Focus on Health
The New Mayo Clinic Cookbook
Forward: Donald Hensrud, M.D. & Jennifer Nelson, R.D.
Recipes: Maureen Callahan, R.D. & Cheryl Forberg, R.D.
International
Provence Cookbook
Patricia Wells
Reference
On Food & Cooking: The Science & Lore of the Kitchen
Revised
Harold McGee
A fascinating book that explains how and why cooking works, with historical and
literary anecdotes and mind-boggling photos of food taken through an electron
microscope. A true classic for foodies and armchair scientists alike. 684 pages.
$32.50.
Single Subject
All About Braising
Molly Stevens
There are few things more comforting than a good stew whether short ribs braised
in porter ale with maple-rosemary glaze, rabbit with roasted red peppers and
merguez sausages or a beef ragu. A Fine Cooking contributing editor, Stevens
is strong on technique. Colour photos. Hardcover, 481pp, $51.00.
Vegetarian
Olive Trees and Honey: A Treasurey of Vegetarian Recipes from
Jewish Communities Around the World
Gil Marks
From Alsace to India, vegetarian dishes have always been an important component
of Jewish cooking. Along with mini essays about ingredients and traditions, Marks
serves up dishes like Syrian spinach soup, Romanian vegetable stew and Indian
lentils with ginger and lemon. Hardcover, 454 pp. $42.99.
Wine and Spirits
Scotch Whisky
Charles MacLean
Writing on Food
Last Chance to Eat
Gina Mallet
It is not just you -- apples, eggs, tomatoes , indeed many of our most common
foods, do not taste the same anymore. Through the memory filter of English food
after the second world war, the former theatre critic examines how we veered
off onto the road to bland. Hardcover, 384 pp, $34.99.
Photography
Bouchon
Thomas Keller
Although Thomas Keller's new book is as visually stunning as The French
Laundry Cookbook ($70.00), its traditional bistro recipes (braised tripe,
mussels in saffron and mustard, pig's trotters,) are more manageable for the
home cook Colour photos. Hardcover, 341 pp, $69.95.
Photographer: Deborah Jones
Kitchen Aid Cookbook Hall of Fame
The Great Scandinavian Baking Book
Beatrice Ojakangas
Kitchen Aid Cookbook of the Year
Rick Stein's Complete Seafood
Rick Stein
Owner of a seafood restaurant in Cornwall and BBC food show host, Rick Stein
has divided this highly visual book into three sections: technique, recipes
and information. The last section features fish families, their members and
best
usage. Salt-crusted sea bass, seared tuna with rice noodle and cilantro salad,
skate with black butter are among the recipes. Hardcover, 264 pp, $55.00.
