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Chefs from Europe
 Plenty
Yottam Ottolenghi
Another eagerly anticipated second book this spring. Their first book Ottolenghi ($64.95) cookbook captured our customers imagination and then some. Although we had to hand sell the book in that time honoured tradition of independent bookselling, once introduced to customers they couldn't get enough. Now the sequel has landed, full of creative vegetarian dishes, no you don't have to be vegetarian to appreciate these dishes. And yes, it may be even better than the first book! Hardcover, 288 pp. $64.95.
 Cuisine du Temps
Jacques Reymond
Cuisine du Temps is translated as 'cuisine of our time', and that is exactly what this well-seasoned and well-travelled chef gives us. A beautifully modern design filled with recipes focusing on delivering the most heightened flavours. Chef Reymond uses the classic French techniques of his youth with a focus on the flavour of Asia. Hardcover, 288 pp. $47.95.
 River Cottage Everyday
Hugh Fearnley-Whittingstall
A new book from Cookbook Store favourite Hugh Fearnley-Whittingstall, this book departs somewhat from his previous ones by being solely recipe focused as opposed to being split between reicpes and information. River Cottage Everyday is intended to be practical and useful for the home cook, and it is certainly both of those. Breakfast suggestions like mushrooms on toast and eggy bread with apples are quick and easy, a section on lunch is practical enough to focus on lunchbox meals which also use leftovers, a bread chapter offers sourdough, but also yeast free quick breads like Irish soda bread. There are recipes for sustainable fish varieties and thrifty cuts of meat, as well as lots of ideas for fruit and vegetables, and of course, dessert. Full colour photos. Hardcover, 415 pp. $50.00.
 Movida Rustica
Frank Cammora
The award-winning Australian-based chef returns to his native Spain in search of both traditional dishes and the innovative ones which have focused world attention on Spanish cuisine. Along with translating these recipes for the home cook, Cammora, as he did in Movida, provides context with short essays on the people, places, and ingredients from which these dishes sprang. Colour photos. Hardcover, 367 pp. $55.95.
Modern Gastronomy A to Z
Alicia Foundation & elBullitaller
With foreword by Harold McGee and subtitled A Scientific and Gastronomic Lexicon, this book from the Alicia Foundation defines the elements, processes, and expected outcomes comprising modern (i.e. molecular) gastronomy -- as realized by Ferran Adria and his disciples. While a culinary/scientific collaboration, the definitions are chef-driven with future editions envisioned as contemporary cuisine evolves. The foundation, directed by Adria, is meant to encourage collaboration amongst cooks, scientists, and scholar/educators -- not only to improve the quality of food but to bring it to more people. Limited number of photos and illustrations. Softcover, 247 pp. $75.00.
 Siete
Edited by
Rafael Vila
Seven patisiers who have been awarded the title Pastry Chef of Spain such as chocolate cake, cookie, frozen dessert, tidbit, and artistic piece. A wonderful source of recipes and inspiration for the professional pastry chef. Hardcover, 326 pp. $195.00.
 Paco Torreblanca Coleccion
Paco Torreblanca
A boxed set collection of two of the Spanish sugar genius Sugarworks and Techniques, this should please any pastry chefs with a flair for quirky creations. A portrait of Picasso rendered in pastillage, and a tower of blown caramel apples looks fairytale-esque. Although a professional book, there are ideas and techniques in here which might provide a welcome challenge for confident home bakers. Hardcover, 167 pp. + 128 pp. $165.00.
 Grand Livre de Cuisine: Desserts and Pastry
Alain Ducasse
From the kitchens of Alain Ducasse come these 250 recipes for sweet treats, from simple biscuits, to pastries, mousses, frozen desserts, and much more. As much a draw as the recipes themselves, the information contained in this text is wonderful; from ice cream technology to chocolate tempering. A great text for professionals in pastry and confident home bakers. Hardcover, 567 pp. $77.00.
 Tender Volume 1
Nigel Slater
How fortunate we are that Nigel Slater decided to turn his lawn into a vegetable garden. Beautifully produced, his a to z (actually t!) guide to vegetables embraces general information on each vegetable, how they perform in the garden, available varieties, followed by their usage in the kitchen from seasoning information to inventive recipes for each. Throughout, Nigel Slater sights, smells, sounds and feel of the garden as it transforms over the seasons. Hardcover, 618 pp. $44.95.
 Forgotten Skills of Cooking
Darina Allen
Another book from Darina Allen, another treasure for the shelf of the cookbook enthusiast. As usual Allen comes up trumps with a book which is both beautiful and eminently practical, packed full of wisdom, advice, and of course, recipes. This book is a cry for cooks to rediscover the skills and tradions which have largely been forgotten; from foraging for mushrooms, to baking bread, bottling herb vinegars, planting potatoes, identifying food spoilage, making blood pudding, and steaming sweet puddings. Throughout Allen shares the knowledge she's gained from more than 26 years of teaching at the Ballymaloe Cookery School, and the recipes reflect her love of both traditional Irish food, as well as the cooking of other cultures. Colour photos throughout. Hardcover, 600 pp. $65.00.
 Gordon Ramsay's World Kitchen
Gordon Ramsay
The latest offering from Gordon is full of recipes from his tv show The F Word, with each chapter covering a different area of world cuisine. The recipes from each are a blend of classic (Thai green curry) and simply reflective of the cooking style of that particular area (guinea fowl braised in cider with caramelised apples, inspired by Normandy). Full colour pictures to accompany each recipe. Hardcover, 256 pp. $43.95.
 My Kitchen
James Martin
James Martin, one of Britain's favourite chefs, is back with another collection of recipes, here organised by season. Martin has always balanced his chef side with his love of home cooking, shown here where more sophisticated dishes such as honey-glazed quail with beetroot, apple and hazelnut salad, and pressed ham terrine, sit happily alongside chunky vegetable soup with cheesy herb toasts, and beef and shallot hotpot. Martin first made his name in desserts, and his sweet tooth is certainly in evidence here in dishes such as damson clafoutis or caramelised pear and almond strudel. A great book for weekend cooking. Colour photos. Hardcover, 224 pp. $34.95.
 Great British Grub
Brian Turner
A veteran of the kitchens of the Savoy and Claridge’s, Brian Turner has also been involved with food programs on both Granada and the BBC. A promoter of traditional British food, Turner’s collection of pub food recipes includes all the iconic foods: toad in the hole, bubble and squeak, both angels and devils on horseback, jam roly-poly…There are also a few culinary invaders such as pizza and bbq ribs. A colour photo accompanies most recipes. Hardcover, 256 pp. $39.95.
 Nutmeg & Custard
Marcus Wareing
A cook who reveres ingredients and the creative application of techniques to display coax out their maximum flavour and best texture. Unlike many contemporary cookbook authors who provide a mini essay with every recipe, Wareing confines his comments to the first few pages of the book. Then he leaves you alone to explore his version of contemporary home cooking and home versions of commercial hits such as Jaffa cakes. chorizo-stuffed French toast with manchego, tiramisu doughnuts, smoked paprika and sunblush tomato barley salad are a few of the tempting dishes.The sections include weekends, grill room, Orient, ice-cream parlour, and even one devoted to popcorn. Colour photos. Hardcover, 273 pp, $50.95.
 Jamie's America
Jamie Oliver
Die hard Jamie fans will need no convincing to get his latest book, but luckily those less certain will take little persuading. The recipes here speak for themselves as Jamie travels across the United States sampling the cuisine. He admits that at the outset his idea of American food was of cheap fast food, but gets some cultural lessons in New York's Chinatown, cooking with cowboys in Wyoming and Montana, learning about Southern cooking in Louisiana and Georgia, and soaking up the culinary diversity of L.A. As usual Jamie's recipes are straight-forward and do-able, and the likes of Mountain Meatballs and Egyptian Stuffed Flatbread will have you hurrying to the kitchen. Full colour photos throughout. Hardcover, 360 pp. $59.95.
 The River Café Classic Italian Cookbook
Rose Gray & Ruth Rogers
Since they opened the River Café more than 20 years ago, Ruth Rogers and Rose Gray have not only changed the face of Italian cooking in Britain and North America, they have shepherded a whole new generation of cooking stars including Arthur Potts Dawson, Sam and Sam Clark, Ben O’Donoghue, and most famously, Jamie Oliver.
Here they share not only recipes from friends, restaurants, and wineries in Italy but the memories that make these dishes so special. As with their other books, rusticity rules with the freshest ingredients a key to success. Colour photos of finished dishes, local scenes, produce, and the authors themselves. Hardcover, 413 pp. $65.00.
 From Nature to Plate
Tom Kitchin
A veteran of the kitchens of Pierre Koffman, Guy Savoy, and Alain Ducasse, a Scot, Tom Kitchin returned to Scotland to open The Kitchin in Edinburgh where he won a Michelin star in 2006 less than a year after opening. Seasonality is his mantra so although many of his techniques are quite simple the ingredients from produce to game must be the absolute best. Colour photos. Hardcover, 271 pp. $65.00.
 Black Pudding & Foie Gras
Andrew Pern
From a thatched-roof inn in North Yorkshire, Andrew Pern and his crew create a unique cuisine that blends elements of terroir /locavore cooking with traditional British cooking, taking the gastropub to a whole new level. Along with recipes for his celebrated dishes such as the black pudding and foie gras of the title, Pern paints the whole picture of how his plates evolve from his background to the landscape to his suppliers and staff. Most of all he emphasizes how the season and their specific produce dictate what appears on his menus. Evocative photos and a sueded cover make a wonderful package. Hardcover, 394 pp. $82.95.
 Dessert
David Everitt-Matthias
Chef at Cheltenham’s two Michelin starred Le Champignon Sauvage, David Everitt-Matthias brings his fascination with wild foods, and savory flavours to the dessert course. Gorse flower panna cotta with gorse and coconut sorbet and camomile cream with soft meringue brambles and sugared verbena are two of his hedgerow-informed creations. As in his earlier work, Essence ($65.00), there is a nod to molecular gastronomy. Like the Duby’s, David Everitt-Matthias brings real innovation to the dessert course. Colour photos. Hardcover, 159 pp. $59.95.
 La Maison du Chocolat
Gilles Marcha
Subtitles Timeless Classics with a Twist, this collection of chocolate fantasies from the creative director of the famed Maison du Chocolat are for the most skilled of chocolatiers or pastry chefs. Some involve classics like éclairs, and molded confections, while others involve dashes of the savoury—warm chistera ganache with roasted banana peppers. Each preparation includes “a word from Gilles Marchal” to ease the work. Colour photos. Hardcover, $51.99.
 Simple to Sensational
Jun Tanaka
Both Jean-Georges Vongerichten (Simple to Spectacular, $65.95) and Geoffrey Zakarian (Town/Country, $55.95) have previously written similar books in which they create both simple and complex dishes with the same set of ingredients. This rendition of the concept comes from the chef of London's Pearl Restaurant. Of all these books, this is probably the least intimidating for the home cook with just a simple, yet crucual tweaking of flavours to acheive the "sensational" version. In either case, the plating remains simple but seductive. Colour photos. Hardcover, 177 pp. $59.95.
 A Life in the Kitchen
Michel Roux Jr
Like his father, Albert, and his uncle, Michel, before hum, Michel Roux, jr is an acclaimed chef. Here he blends memories that stretch from an apprenticeship with Alain Chapel to military duty served in the Elysee Palace kitchen during the tenure of Francois Miterrand to overseeing Le Gavroche. The recipes, however, reflect his home life from the traditional French regional recipes of his youth to the simple dishes, some with Asian and north African accents, that he shares with his own family. Colour photos. Hardcover, 319 pp. $39.95.
 Albert y Ferran Adria
This video by the brothers Adria showcases what their cuisine is all about. The ohs, and ahs of this stunning visual presentation is a great intro if deciding to actually try some of this in your own kitchen. DVD, $35.00.
Texture Pro
Heiko Antoniewicz
This starter set for molecular gastronomy is something one can do at home. It includes 10 texturizers as well as an accompanying book, which is excellent for its simplicity and visual step by step photos. The book has 50 recipes and the Raspberry Gum with Mint Pesto is on our list to try! Introductory price of $75.00.
Planet Marx
Thierry Marx
Welcome to Chef Thierry Marx?s world, a recognized master of molecular/research driven cuisine, where you enter a place full of mystic and wonder. This spectacular book is a masterpiece for the senses. Full of pleasures like a liquid quiche lorraine and carrot coconut ravioli, you will not be disappointed traveling on this journey of discovery. Hardcover, 214 pp. $175.95.
 Pastry in Europe: 2009
Travel through Europe in ways you never thought possible. Learn about fresh young faces and reintroduce yourself to the masters of European pastry. Take a peak at everything from the avante garde to classic Dutch candies. Hardcover, 255 pp. $64.95.
 Gordon Ramsay's Great British Pub Food
Gordon Ramsay
If only pub food always looked this good! Ramsay is back again, this time with Mark Sargeant, who is instrumental in the running of three of Ramsay’s pubs. Like many Ramsay titles, the book is wonderfully photographed and the layout is approachable for those looking to dive into the world of traditional British pub fare. Hardcover, 256 pp. $45.95.
 Pastry
Michel Roux
Classic French pastries both savory and sweet by acclaimed chef Michel Roux, this time aimed towards the home-cook. Tremendous colour photographs help to illustrate, in detail, proper technique as well as showing off Roux’s beautiful creations. This collection of recipes, from puff to short-crust to staples such as mayonnaise and creme anglaise are sure to be the new standby for those looking to explore the world of French pastry. Hardcover, 304 pp. $24.95.
 Healthy Appetite
Gordon Ramsay
Three star chef Gordon Ramsay is not only a wizard in the kitchen but a hyper-fit marathoner. In this accompaniment to the third series of The F Word, Ramsay’s two interests meet in 125 recipes that combine healthy eating with great flavour. The bright contemporary design makes the book a pleasure to use. Hardcover, 255 pp, $35.00.
 The Big Fat Duck Cookbook
Heston Blumenthal
Of course you may never actually cook from this book, but wow! This stunningly presented insight into Heston's imagination and creativity is breathtaking, even down to the centerfold fold out, which is a whimsical take on looking into his brain. Actual recipes don't start until page 128! Presentation is gorgeous and this is truly what we like to think of as affordable luxury, after all, it is cheaper than flying to the restaurant in Bray, England! Slip-cased, hardcover, 530 pp. $275 Our price $259.95.
 Natura
Albert Adria
As his brother Ferran does with the rest of the meal, Albert Adria pushes the dessert envelope about as far as it will go creating dishes such as muscovado sugar “wool” with Tennessee whiskey cask wood flavoured ice cream, caramelized vanilla banana, hazelnut dacquoise and coffee gelatin. The accompanying DVD features the techniques from which he creates his wondrous works. The presentation is, of course, awe-inspiring. Hardcover, 151pp, $149.95.
 Leon
Allegra McEvedy
Like so many other British cookbook authors, Allegra McEvedy is a veteran of the River Café (also the Groucho Club, NYC’s Tribeca Grill…). More than just a collection of seasonal recipes, this book spends a lot of space acquainting readers with what to look for when choosing ingredients whether produce, meat, dairy, or flavourings. With its appealing combination of interesting recipes, vital information, and funky design, this is a book that will draw neo-cooks to the kitchen. Hardcover, 293pp, $49.95
 James Martin's British Collection
James Martin
We have followed Martin's career in the UK for several years now and are delighted his fame is now catching on in Canada.This best of collection of recipes from his previous books is a great introduction to his cooking. Not only are British classics included but those recipes that have been adopted from abroad. An author to discover. Softcover, 400 pp. $27.95.
 The Complete Robuchon
Joel Robuchon
What no photos we said, but this is all about the recipes, 800 hundred of them and all for $40! Named Chef of the Century in 1989, by Gault Milau. This is a guide to French cooking that takes into account modern day living, namely not everyone can spend all day in the kitchen; without sacrificing taste or technique. Hardcover, 812 pp. $40.00.
 Ma Gastronomie
Fernand Point
For many years this was our most requested out-of-print chef book. The revered Point trained many of the next generation's top French chefs at his fabled restaurant Restaurant la Pyramide, in Vienne, which is still in operation. Bocuse, Chapel, Troisgros are disciples of this famed chef. It is no exaggeration to say Point's Ma Gastronomie has had as much influence on French cuisine as Escoffier. With an introduction by Thomas Keller the next generation of chefs will benefit greatly from reading Point's philosophy. Hardcover, 239 pp, $$44.00.
 The Clatter of Forks and Spoons
Richard Corrigan
Born in Ireland but now based in London, he won his first Michelin star at Stephen Bull's Fulham Road. He now operates Bentley's Seafood Bar and Grill in London and lately a new one in Dublin. Earthiness comes to mind when you think of Corrigan's recipes - Middle White Pork Chops with Apricots, Honey and Sherry Vinegar. He also celebrates his suppliers, growers and farmers with interesting sections such as Seed Savers, The Salami Maker of Schull, Muscle Man (butcher Jack O'Shea). Hardcover, 392 pp. $59.95.
 Ripailles
Stephane Reynaud
From the author of Pork and Sons ($49.95), and Terrine ($29.95). This latest book has a broader appeal perhaps because of its bistro recipes. For all those fall/wintry days of braising and long simmering dishes this is the book. Hardcover (it has that wonderful soft, puffy cover that Pork & Sons has!), 480 pp. $64.95.
 A Day at elBulli
Ferran Adria
A Day at elBulli provides a fascinating insight into the rare and magical experienca of eating at elBulli.With 2,000,000 requests for reservations every year and only 8,000 places, it is notoriously difficult to get a table there. Now, for the first time, A Day at elBulli opens the doors to everyone and reveals the innner working of the kitchen and the gastronomicx innovations that have helped create te sepctacular food. This book includes over 1,000 illustrated colour photos, and recipes. Hardcover, 528 pp. $49.95.
 My Favorite Ingredients
Skye Gyngell
This is an exciting cookbook, Skye focuses on sixteen key ingredients. She combines her starring ingredients with a wide range of other tempting foods to create a comprehencive collection of over 100 recipes. This is a book for all food lovers with a passion for wonderful produce and a desire for food. it is a natural sequel to Skye's first book, A Year in My Kitchen. Hardcover, 255 pp. $65.00.
 One Perfect Ingredient, Three Ways To Cook It
Marcus Wareing
Marcus Wareing provides the answers, with over 120 superb recipes using everyday ingredients from your fridge and freezer or cupboard,
you will never be stuck for ideas. Wareing gained his first Michelin star at the age of 25 at L'Oranger in London and gained another in 2000 at Petus in St. James's.
 Terrine
Stephane Reynaud
Perennially-neglected terrine stars in the second Phaidon book from Stephane
Reynaud (Pork & Sons, $49.95). There is a broad spectrum
of recipes from vegetable through meat (including game), cheese, and surprisingly,
a lovely selection of dessert terrines. For each type, Reynaud offers a few appropriate
sauces. Lacking general instructions for terrine making, this book is a better
bet for the experienced cook or professional. Colour photo with each recipe.
Hardcover, 167 pp, $29.95.
Cooking: The Quintessential Art
Hervé This and Pierre Gagnaire
Pierre Gagnaire's engaging and highly personal commentaries provide the reader with rare insight into the thinking and creative inspiration of one of the world's foremost chefs. It is an enthralling sophisticated, freewheeling diner party of a book that also makes a powerful case for openness and change in the way we think about food. Hardcover, 355 pp. $27.95.
 Latin Evolution
Jose Garces
From Spain, to Mexico to Ecuador Chef Garces transforms Latin cuisine. His various restaurant ventures garner accolades from around the world. Hardcover, 307 pp. $38.00.
 Great British Feast
Marco Pierre White
The latest book from one of the world's most celebrated chefs. Recipes from his Berkshire pub, the Yew Tree Inn are combined with modern cooking. White also talks about finding the best ingredients and keeping the cooking approach simple. There is an accompanying TV series in the UK which will land in Canada sometime in 2009. His seminal first book White Heat, ($39.95) is also back in stock. Hardcover, 224 pp, $39.95.
 Maze
Jason Atherton
The first British chef to do a stage at El Bulli and a protégé of Pierre Koffman et al, Jason Atherton is chef at Gordon Ramsay’s Maze. Despite Atherton’s exalted background, he offers recipes that home cooks can manage but that are complex enough to inspire professionals. The book is divided into savoury and sweet sections and within those sections by main ingredient with each prepared three ways. Standard stock, sauce, syrup, and confit recipes appear at the end. Stock up on quail of which he seems quite fond and liquid glucose for the desserts and you too will soon be cooking like a pro. Hardcover, 256 pp, $65.00.
 Ottolenghi: The Cookbook by Yotam Ottolenghi and Sami Tamimi
You know something good is afoot when the authors warn those who do not like lemon and garlic to skip to the end. However this book from the popular Nottinghill deli, bakery, patisserie, cafe is pure genius because these southern Mediterranean/Middle Eastern recipes are totally accessible to the home cook. The huge flavour and vibrant colour of these dishes is derived from readily available ingredients using the simplest of techniques. Perhaps best of all is the story of how a Jewish boy from West Jerusalem and an Arab boy from East Jerusalem found each other, and success, in London. Not to be missed are their wonderful, signature giant meringues! Hardcover, 304 pp, $65.00.
 Moro East
Sam and Sam Clark
Sam and Sam, owners/chefs of the successful London restaurant Moro,
decided to find their inspiration this time (they have two previous
books, (Moro $37.95, Casa Moro $59.95)
from an East End allotment. Their traditional world of Moorish Spain
and Moroccan recipes receive fresh insights from this extraordinary
Eastern Mediterranean community. The growing year has been lovingly
documented through recipes and photos, and just as well as the East
End allotments were slated to be bulldozed in 2007 to make way for
the 2012 Olympics. Hardcover, 312 pp. $59.95.
 Sweet Diversions
Yann Duytsche
From hotel management school in northern France to Valrhona’s technical director in southern Europe, Yann Duytsche has moved from pinnacle to pinnacle in the world of avant-garde pastry. Along the way, he has worked in Roger Verge’s kitchen, and with Joan Baixas, Oriol Balaguer, and Fréderic Bau. Duytsche’s
creations take flight from traditional bases - eg. linzer, speculoos, or white
cake - which may transform into a sweet/savory club sandwich or gravity defying
geometric shape. Colour photos. Hardcover, 415 pp. $160.00.
 My Last Supper
Melanie Dunea
Fifty of the world’s great chefs ruminate on the what, where,
and with whom of their last meals. While it sounds like the most
superficial of concepts, the result is both revealing and deeply
touching. Contemplating the end of one’s life brings out the
vulnerability in the most bombastic of personalities. Lucky us, we
get to sample as each chef has contributed a recipe. The accompanying
portraits, some colour, some black and white, capture the public
persona by which the world knows these gifted chefs who range from
Montreal’s Martin Picard to the most idolized of contemporary
chefs, Ferran Adria. As always, Anthony Bourdain presents the most
outrageous front. Hardcover, 216 pp, $45.00.
 White
Heat
Marco Pierre White
Publisher Mitchell Beazley have re-issued Marco Pierre White’s first book.
With it’s blend of ground breaking recipes, stunning photos, and White’s
unique observations of the restaurant business make this a must-have for any
chef’s library. Softcover, 127 pp, $39.95.
 Essence:
Recipes from le champignon sauvage
David Everitt-Matthias
Two Michelin stars by the age of forty, this kitchen star has stayed true to
his passion by actually staying in the kitchen and continuing to cook at his
celebrated restaurant in Cheltenham, England. With a foreward by Gordon Ramsay
and an endorsement from Heston Blumenthal on the cover, Everitt-Matthias has
many admirers. The book includes probably the most intriguing food shot of the
year - Roast wood pigeon with cockscomb. Hardcover, 192 pp. $59.95.
 Gordon Ramsay: Recipes from a Three-Star Chef
Gordon Ramsay
After several books playing to the fans of his various television series, this slipcased extravaganza marks a return to Gordon Ramsay’s professional kitchen roots. The portfolio of photographs and complete recipes of 50 of his classic dishes demonstrate how and why Ramsay has amassed 10 Michelin stars. It is a must for both young and seasoned chefs. Colour photos.Hardcover, 256 pp, $65.00.
 Gordon Ramsay's Fast Food
Gordon Ramsay with Mark Sargeant and Emily Quah
Gordon Ramsay brings the same intensity and high standards to home
cooking that he applies to his Michelin-starred restaurants. Each of the
15 sections (topics soups, salads, fast fish & chips, Indian
spice…) features a five recipe menu with game plan. The squinty-eyed
among us will appreciated the bright graphics and large type. Colour
photos. Import, hardcover, 255 pp. $35.00.
 Gordon Ramsay's Playing with Fire
Gordon Ramsay
Following in the wake of Humble Pie (aka Roasting in Hell’s Kitchen, $32.95),
the second installment of Gordon Ramsay’s autobiography, Gordon Ramsay’s
Playing with Fire, focuses more on the business aspects of his life from how
he went from sous-chef to chef-owner to international television star with a
Bentley in the drive and two kitchens in his house. Coloured slices of Ramsay’s
life. Softcover, 296 pp. $17.95.
 Sotheby's Cafe Cookbook
With seasonal recipes from head chef Laura Greenfield and wine selections from wine department head, Serena Sutcliffe, this book features a double celebration: the 10th anniversary of the venerable auction house’s café, and of the intersection of food and art.
In support of the latter there are essays from such contributors as food historian, Sara Paston-Williams, artist Vik Muniz, and Mrs. Beeton’s biographer, Kathryn Hughes.The recipes themselves feature a blend of the traditional and contemporary - asparagus, smoked salmon, poached egg & maltaise sauce, Eton mess with hazelnut crunch. Colour photos of food , art and objects. Hardcover, 160 pp. $56.50.
 Reflections on Culinary Artistry
Pierre Gagnaire
No, this is not a new book, although he does have a new one coming out this Fall called Reinventing French Cuisine. We just wanted to let you know we have more of this iconic chef's original book back in stock, as it has been hard to find these last few years. Beautifully photographed, no actual quantities of ingredients but his imagination is breathtaking. Hardcover, 240 pp. $72.00.
 Angela Hartnett’s Cucina
Angela Hartnett
Angela Hartnett’s first book is a testament to the simplicity
instilled by her culinary mentors. Her grandmother and mother tutored
her in the rustic pleasures of the Italian family kitchen. With her
mentor Gordon Ramsay, she added refinement to simplicity. Recipes
range from biga (a fermented bread starter) to roast pigeon with
sausage and date stuffing. Colour photos. Import, hardcover, 272
pp. $59.95.
 Le Calandre
Massimiliano e Raffaele Alajmo
All ye who aspire to the list of the world’s top restaurants remember this
phrase: Cuisine has its own musicality. It is apparently a phrase which has inspired
the Alajmo brothers of Le Calandre which came in at #16 on a recent best restaurants
in the world list. Their philosophy and the recipes that sprang from it: pasta
butter and smoked pasta, whipped salt cod with smoked gelatin, Oestra caviar
and crunchy potato, liquid chocolate bigne with saffron cream sauce… Be
sure to read the tale of their visit to Bocuse’s restaurant. All of it
comes in an artfully designed package with stunning colour and black and white
photos and drawings. Import, in English, hardcover, 433 pp. Call for availability.
 21st C: The New Generation in Pastry
Oriol, Isaac, and Abraham Balaguer are three of the new generation of Spanish pastry chefs making their mark not just in their homeland but also around the world. This is the English edition of Siglio 21, which arrived last year. Colour photos. Hardcover, 248 pp, $95.00.
 El Celler De Can Roca, Una Sinfonia Fantastica
Jaume Colle
Another glamorous Spanish book for the professional chef, this one traces the evolution of the Roca brothers. Joan (Sous-Vide, $215.00) and Josep , who opened El Celler in Girona in 1986. There is a section devoted to each along with the third brother, Jordi who joined the business later. Inspiring colour photos. Spanish only. Hardcover, 301 pp. $175.00.
 Gennaro's Italian Year
Gennaro Contaldo
The man who taught Jamie Oliver much of what he knows about Italian cooking, Gennaro Contaldo mines his Italian heritage for the most exuberant seasonal flavours the country has to offer - baked tomato sauce from the height of the August tomato harvest to Christmas capon with chestnut, herb and pancetta stuffing. Charming essays explaining special seasonal events - Easter, Christmas, saint’s days - help to put create a context for the simply prepared food. Colour photos. Hardcover, 256 pp. $39.95.
 White Truffle Yorkshire Pudding
Giorgio Alessio
A native of Italy’s Piemonte, Giorgio Alessio now runs an Italian restaurant, Lanterna, in the English seaside town of Scarborough. While most of the recipes are Italian - tripe, risotto with white truffles, chickpea and oxtail stew - he does include an exemplary recipe for Yorkshire pudding as a nod to his adopted home. Colour photos. Softcover, 80 pp. $29.95.
 Cuisine Unplugged
Emmanuel Stroobant
There are two striking components of Emmanuel Stroobant’s European- Asian fusion cuisine: intense colour and the play of textures. Marinated salmon roe with watermelon ice cubes and a warm salad of char-grilled Japanese aubergines and Roma tomatoes exemplify the way Stroobart so fully engages the senses. Belgian-born, owner of Singapore’s St. Pierre restaurant, Stroobart is particularly creative with fish and seafood. Colour photos. Hardcover, 174 pp. $59.95.
 A
Return to Real Cooking
Galton Blackiston
Simple yet stunning country fare brought to you from the Morston Hall hotel and
restaurant in England. Galton Blackiston deserves the growing recognition he
has received for creating meals using fresh, seasonal produce, and the recipes
here reflect that style. Particularly appealing are the breads, fish dishes,
and, of course, the puddings. Hardcover, 224 pp. $54.95.
 Cooking
at Morston Hall
Galton Blackiston
Galton Blackiston, proprietor and chef at Morston Hall, a UK country hotel in
Norfolk, is known for his simple but delightful dishes. This is reflected here
with his use of fresh ingredients and easy techniques, combining to make comforting
meals with just the right amount of novelty to keep things interesting. The fish
dishes are particularly worthy of attention. Softcover, 176 pp. $34.95.
 el
Bulli 2005 - Spanish Edition
In the ongoing culinary evolution of Ferran Adria gels, foam, and caramel still
play a large role. With a colourful catalogue of favoured ingredients there is
a greater emphasis on the foundation rather than the technique in the newest
collection of his iconic dishes. Currently only available in Spanish. As usual,
arty photos and a CD. Hardcover, 332 pp. $250.00.
 El Bulli 2003-2004
Ferran Adria
The El Bulli opus is spectacular, the food truly a combination of culinary art and science. This set includes the 2003 and the 2004 'catalogues', and a fold out guide to the evolution of Adria's approach to food and cooking as the restaurant has developed into the mecca it is today. Hardcover, $375.00.
 Sweet
Cuisine
Francisco Marfull Piquer, Editor
Originally published in Spain as Cocina Dulce, this book surveys
Europeís top pastry chefs. Abraham and Isaac Balaguer, Frederic Bau, Jordi
Roca, and Yann Duytsche are among the creators of a spectacular selection of
desserts, mostly fruit-based, that include Strawberry Soup with Rasberry Ice
Cream; Lemon, Banana, and Balsamic Vinegar; and Layered Pineapple with Chocolate.
Hardcover, 214 pp. $85.00.
 Finger
Food
Heinz Beck
Incorporating elements from Ferran Adria, the transplanted German is taking Italian
finger food like stuffed zucchini, spiedini, crespelle, ravioli to new heights.
Splendid colour photos brimming with great serving ideas. Hardcover, 102 pp,
$85.00,
 Taste of the Marche
A stunning book from the five provinces that make up the Marche region
of Italy on the Adriatic. Gives new meaning to surf and turf, the
earthiness from the hill region and the seafood from the ocean areas.
Featured restaurants have contributed an eclectic array of recipes
that will whet the appetite of the eater, as well as inspire the
chef. Hardcover, 200 pp, $89.95.
 Sous-Vide
Cuisine (Cocina al Vacio, in Spanish)
Joan Roca and Salvador
Brugués
Once more out of Spain, technology meets artistry in a cooking method
that allows for maximum precision in the preparation of each product.
Recipes include foie gras with amaretto, apricots and their seeds,
filet mignon
with Islay whiskey, clams with baby beans, citrus and warm bergamot
mousseline; on the sweet side, chocolates with green tea, and banana
flambé with
white chocolate-rum sorbet. Also available in Spanish. Colour photos.
Hardcover, 189 pp, $170.00.
 Paco
Torreblanco 1
Paco Torreblanco
The desserts are sublime. In this first volume which came out in 2003, he who
has taught so many now has a chance to showcase his philosophy behind his lifelong
work. Hardcover, 351 pp. $225.00. Includes a separate recipe book.
 Paco
Torreblanca 2
Paco Torreblanco
Wow! For those who thought Ferran Adria and Frederic Bau were pushing
the envelope this is a must see. Visually stunning, the sugar work is
breath taking and the ideas behind the creations, we could go on and
on. Torreblanca is truly the modern confectioner who knows no bounds
when it comes to creativity. Hardcover, 303 pp. $225.00 includes a separate
recipe book. Imported from Spain, bilingual Spanish/English.
 Exploring
Taste + Flavour
Tom Kime
Yet another alumnus of the River Café, Tom Kime worked in Sydney
with David Thompson before returning to England where he is an executive
chef, food writer and television presenter. Dishes such as baked
clams with pearl barley and preserved lemon and salt-and-spice roasted
pork
belly with caramelized peanut and chilli dressing demonstrate how
our sense of gustatory satisfaction rests on the balance of hot,
sour, salty
and sweet flavours. Colour photos. Hardcover, 256 pp, $39.95.
Olivier Roellinger's Contemporary French Cuisine
Olivier Roellinger, Anne Testut, and Allain Willaume
An intense respect for Brittany’s regional specialties and an equally deep
interest in the origin of ingredients and the routes they take from their homelands
have produced the thoroughly modern interpretation of French cuisine served at
Roellinger's Relais & Château Les Maisons de Bricourt. From its reliance
on fish and shellfish to its accent flavours from farflung countries, it is a
cuisine defined by the sea. Colour photos. Hardcover, 232pp, $70.00
 Grand Livre de cuisine d'Alain Ducasse:
Bistrots, Brasseries et Restaurants de Tradition
Alain Ducasse
Another in the spectacular series of books chronicling the complete Ducasse opus,
this edition covers traditional French restaurant food: rillettes, tapenade,
gratinée lyonnaise, foie gras, charlotte aux poires, Paris-Brest… As
usual, Ducasse takes the familiar and makes it his own. Colour photos. Hardcover,
735 pp, $275.00.
 My
Gastronomy
Nico Ladenis
First published almost 20 years ago, this book rapidly became a classic
amongst food professionals for its creative recipes-warm lobster
salad with truffle butter was often copied. Before some of the bad
boys built
their careers on it, Ladenis was voicing his opinions on kitchens
and customers. Softcover, 254 pp, $29.95.
 Gordon
Ramsay Makes It Easy
Gordon Ramsay
While Gordon Ramsay's books usually demonstrate how to prepare his restaurant
dishes at home, this time the focus is simply fine home cooking everything from
cold beef filet for guests to foods you can make with the kids. Bacon-wrapped
chicken legs and a lime pannacotta with tequila and mint sound especially scrumptious.
Colour photos and DVD. Hardcover, 256 pp, $49.95.
 Pasta
e Basta
Giorgio Nardelli
The pasta manufacturer, Barilla, teamed up with the Etoile Institute
for Advanced Culinary and Pastry Art to showcase one of the most
elemental of foods. Among the glamorous results include buckwheat
raviolini, saffron rombi di pasta, and spaghetti with mixed seafood.
Colour
photos. Hardcover, 261 pp, $107.95.
 Cresci
Iginio Massari, Achille Zoia
In Programma ($155.00, hc), Iginio Massari explored the world
of cakes. Here, the focus is on leavened doughs with a heavy emphasis on the
rich doughs of brioche,
croissants and panettone. Colour photos. Hardcover, 407 pp. Out of Print/Not
Available
 Neither
Meat nor Fish
Sergio Mei and Rossano Boscolo
Informed by Mediterranean cuisine, this collection of vegetarian recipes from
the executive chef of the Four Seasons Milan is the most awe-inspiring since The
Natural Cuisine of Georges Blanc (o/p). Beautifully styled photos. Hardcover,
243 pp, $165.50.
 Casa
Moro
Sam & Sam Clark
Like Jamie Oliver, the Sams -- Samuel and Samantha --worked at London’s
River Café before opening Moro. Celebrating Spanish/Moorish cooking
the restaurant was an instant and enduring success. This second book features
their
ever more refined and personal interpretation of this venerable Mediterranean
cuisine. Hardcover, 321 pp. $59.95.
 Spoon
Cook Book
Alain Ducasse et al
Not to be confused with the smaller Spoon Food & Wine ($62.00),
Ducasse and his chefs from the string of Spoons that now dot the globe bring
the professional
more of their innovative condiments(rhubarb/green tomato chutney, agrodolce sauce,
mechoui condiment) and their seductive ways of employing them. Fantastic presentation.
Colour, colour, colour. Direct import. Limited edition. With slip case: $350.
Regular softcover edition: $132.00.
Kitchen Heaven
Gordon Ramsay
Using earthy ingredients such as turnip, potatoes, venison and
marrow, Ramsay focuses on flavour rather than flash in recipes
that allow him to demonstrate
his culinary insights. Colour photos of both food and Ramsay with his adoring
apprentices. Hardcover, 255 pp, $45.00.
Italian Easy: Recipes from the London River Café
Rose Gray and Ruth Rogers
Potatoes with lemon and spaghetti with peas and scallions are typical of the
ever- simpler dishes Gray and Rogers do so well. There is another opportunity
to try the infamous chocolate nemesis. Colour photos. Hardcover, 298 pp, $50.00.
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A
Forkful of Magic 
Best
of Lea Linster, Cuisiniere
Nose to Tail Eating
Mastering
Simplicity
Cook
at Home with Peter Gordon
Mirabella Food
Gordon
Ramsay's Passion for Seafood 
Wild Food from Land and Sea 