Chefs from Europe

Kitchen Mysteries: Revealing the Science of Cooking
Hervé This
Following up on the hows and whys of food chemistry in Molecular Gastronomy ($34.95), Hervé This answers more culinary queries in Kitchen Mysteries. The focus here is on cooking techniques such as deep frying, braising, and roasting why should you use lots of oil to deep fry? And what is the last word on searing meat? This probes these and other questions in an informative and engaging manner. Hardcover, 220 pp, $25.95.

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. $54.95.

Wild Garlic, Gooseberries and me!
Dennis Cotter
Acclaimed Irish vegetarian chef Dennis Cotter has made a name for himself with his restaurant in Cork, Ireland called Cafe Paradiso. This is his third book and he is now starting to gain more widespread popularity. We have been importing his books since the late '90's and he has a loyal following amongst our customers. As we are seeing more this fall many of the chefs are turning to the land and garden for inspiration in their new books, Cotter is no exception. Hardcover, 320 pp. $54.95.

Eating for England
Nigel Slater
With three books on traditional English food released almost simultaneously (the others: The Taste of Britain, $55.95; Eat Britain!, $19.95), dishes such as Queen of Puddings, flapjack, and pikelets are all the rage. As in earlier books, Nigel Slater shows himself to be a student of English sweeties - mints of various sorts, Cadbury’s chocolate, Toblerone - and a keen observer of idiosyncratic behavior, however slightly off-kilter. Hardcover, 280 pp. $32.95.

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, $49.95.

Jamie at Home
Jamie Oliver
Since Jamie Oliver established his family in Essex, his stove finds it must compete with the garden for attention. Oliver’s dual love of gardening and cooking comes together in this collection, organized by season, featuring recipes built on available produce. Each section ends with advice for producing seasonal crops: courgettes (zucchini), potatoes, broad beans… Homemade ketchup with steak and chips, smashed peas and broad beans on toast, and plum Bakewell tart offer a hint of the fresh pleasures in the 100 new recipes. Colour photos. Hardcover, 407 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, $85.00.

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. $65.00.

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.

Chez Jacques
Jacques Pepin
Truffle and pistachio sausage, pate of pheasant and roast chicken are a few of the “favorite things” which Jacques Pepin celebrates in a memoir- cum- distillation of his culinary philosophy. Complimented by gorgeous colour photos and reproductions of Pepin’s artwork, a book which might have been totally self-indulgent combines charm with a reservoir of knowledge from which cooks, amateur or professional may benefit. Hardcover, 271 pp. $54.00, or a boxed limited edition with an original piece of art, $180.00.

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.

Wild Weed Pie 
Janni Kyritsis
Transplanted to Australia from Greece at age 24, Janni Kyritsis taught himself English by reading cookbooks. Then, under the tutelage of Stephanie Alexander,  he transformed himself from an electrician to an award-winning chef. This collection of recipes is a testament to his unique fusion of Greek and Australian cooking  with an emphasis on game and offal for example,roast squab with heart and liver cabbage rolls. Desserts include a stunning pink grapefruit peel and almond tart. Superb photographs. Hardcover, 185 pp, $65.00.

River Cafe Pocket Books: Fish & Shellfish
Rose Gray and Ruth Rogers
Italians and the sea, as seen through the esteemed eyes of Rogers & Gray, in a compact and simple guide, one in a new River Cafe pocket series. Full of fresh and utterly Italian recipes for a variety of fish and shellfish even the most devout carnivore will find something to rave about. We can't wait to taste Red Mullet Baked in a Bag with Trevise and Roasted Squid Stuffed with Chilli & Parsley. Other series titles include Salads & Vegetables, Pasta & Ravioli, and Puddings, Cakes, & Ice Creams. Colour photos. Softcover, 130 pp. $21.95.

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. $64.50.

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 $275.00.

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, $99.00.

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. $215.00. 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. $215.00 includes a separate recipe book. Imported from Spain, bilingual Spanish/English.

Cook with Jamie
Jamie Oliver
This latest offering from Jamie Oliver has shot to number one on the bestseller list since being released this month in the UK. School lunch reform completed, Jamie is set to improve home cooking. Solid information and simply sensational recipes, perfectly synthesizing Oliver's English heritage and River Café Italianate training, will help any cook build confidence in the kitchen. The Ultimate Gingerbread recipe is to die for! Colour photos. Hardcover, 447 pp. $64.95.

Keeping It Simple
Gary Rhodes
Opening the book up for the first time to "treacle duck breasts with creamy date parsnips" convinced us this was a keeper. Rhodes truly does keep these recipes simple. Good information at the beginning of each chapter to keep you focused and remind you that less really is more. Hardcover, 414 pp, $49.00.

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.

Scott Conant's New Italian Cooking
Scott Conant
As chef/owner of New York's Impero and Alto, Scott Conant brings a fresh twist to contemporary Italian cooking with dishes such as spicy whole roasted chicken with orange and rosemary and grilled zucchini with mint and pignoli. Colour photos. Hardcover, 296 pp, $50.00.

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

Kitchen Diaries
Nigel Slater
In combining excerpts from his diary with recipes, Nigel Slater illustrates in a very direct and appetizing way, the relationship between mood and food. Colour photos. Hardcover, $59.95.

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.

Tough Cookies
Simon Wright
Those who were fascinated with Anthony Bourdain's tales from the kitchen, Kitchen Confidential ($19.95) should find Simon Wright's tale of the rise of four of Britain's top chefs (Gordon Ramsay, Heston Blumenthal, Shaun Hill and Marcus Wareing) equally entertaining. B & W portraits of the chefs. Ssoftcover, 197 pp, $19.95.

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, $39.95.

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, $55.00.

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, $155.00.

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. $155.00.

French Leave
John Burton Race
Delicious things, many of them involving duck, happen when a Michelin two-star English chef with wife and six children in tow takes a year off in the southwest of France. Part memoir, part cookbook, French Leave accompanied a television series. Enticing colour photos. (The paperback does not feature the full complement of photos). Hardcover, 304 pp.$45.00; softcover 222 pp., $21.95.

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, $115.00.

Hotel Bemelmans
Ludwig Bemelmans
Long before Anthony Bourdain, there was Ludwig Bemelmans. His experiences in the hotel/restaurant world of the 20s and 30s reveal a fascinating, if surreal, microcosm that is as captivating as it is relevant to the modern foodie. Witty and delightful, Bemelmans’ writing is infused with a wry humour that spans decades. Hardcover, 302 pp. $36.00.

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. $62.95.

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: $135.00.

Family Food
Heston Blumenthal
Increasingly celebrated for his cooking at Fat Duck in Bray, Berkshire, Heston Blumenthal focuses on family dining and educating young palates in his only book to date. Feed your kids a bowl of chocolate fondant and they will never want a commercial pudding again. Colour photos. Hardcover, 350 pp, $36.99.

Fast Food My Way
Jacques Pépin
Pépin shows that with a few well-chosen ingredients, and perhaps a pressure cooker, good meals can be ours any day of the week. Colour photos. Hardcover, 240 pp, $45.00

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
Marc Veyrat
The first question is were celebrated French chef Marc Veyrat and celebrated Canadian chef Michael Stadtlander separated at birth? Not only do they look and dress alike, their culinary style with its reliance on available wild foods is remarkably similar. Veyrat works his magic in the Savoie creating dishes such as wild morels braised in the old way—with sugar, vermouth and butter. Desserts included fir-tree honey ice cream and lemon and lime jelly with angelica fritters. Colour photos. Hardcover, 191 pp, $125.00.

Best of Lea Linster, Cuisiniere
The Luxembourg-born daughter of a pastry chef and cook took over her family’s inn on the death of her father. Holder of a Michelin star, first female winner of the Bocuse d’Or, food columnist in a German magazine, Linster manages to make the familiar seem entirely new or perhaps just newly appetizing. Witness the crisp pasta roses with lobster,wild salmon with potatoes and basil butter or the red beet puree and syrup. Colour photos. Hardcover, 177 pp, $99.95.

Cooking One on One
John Ash
Consider this book a series of lessons in fusion home cooking. The veteran teacher, broadcaster and culinary director of Fetzer Vineyards is a master at teaching technique. Great condiment recipes: mango mustard seed sauce, cranberry catsup, Moroccan marinade. Colour photos Hardcover, 337 pp, $53.00.

Pierre Gagnaire
Beauge, Bloch-laine, Comolli,Pennor’s, Simon
This culinary manifesto from French chef Pierre Gagnaire is of interest to professional chefs. A list of ingredients but no quantities or instructions accompanies each of the spectacular photographs. Hardcover, 240 pp, $65.00.

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.

Nose to Tail Eating
Fergus Henderson
The book includes rolled pig's spleen, salad of sorrel, chicory and crispy ear and duck hearts on toast. A few of the odd yet tasty -- and inexpensive -- dishes one can create by looking beyond boned chicken breasts or strip steaks. Hardcover, 202.pp, $39.95.

el Bulli
Ferran Adrià
The eagerly anticipated English edition of el Bulli is finally available. Magnificently slipcased complete with a timeline and a CD-ROM with recipes, this was worth the wait for its creative insights. Arguably the chef of his generation, Adrià combines both the serious and the whimsical on his plates -- witness his "lollypops." The book is as much a visual delight as an object as it is a culinary inspiration. Slipcased 493 pp. $395.00 $275.00.

East Of Paris
David Bouley
Bouley's highly anticipated first venture into the world of cookbook writing and it does not disappoint. A loving embrace of culture and cuisine, filled with unique recipes from Austria and the Danube, divided by season to optimize freshness and taste. Hardcover, 346 pp. $49.95.


Letters To A Young Chef
Daniel Boulud
A brief collection of musings on topics like finding a mentor and controlling one's ego and ambition ("I have a healthy dose of both," he confesses) are aimed at a strictly under-30 crowd. Hardcover, 166 pp., $34.95.




Mastering Simplicity
Christian Delouvrier
The man who, along with Gray Kunz made Lespinasse a four-star dining destination, celebrates the places, people and foods that influenced his rise to the top. Colour photos. Hardcover, 320 pp., $53.95.

Jamie s Kitchen
Jamie Oliver
This larger format cookbook again demonstrates the celebrated chef s easygoing style and mature, flavourful cooking. Great colour photos, although there are a few too many of Jamie& Hardcover, 333pp., $55.00.

Gordon Ramsay s Secrets
Gordon Ramsay
Improve your recipes with Ramsay s simple, but effective, techniques and short cuts. A long-awaited peek into the mind of a master. Gorgeous recipes and full-colour photos. Hardcover, 224pp., $44.95.

The Apprentice: My Life In The Kitchen
Jacques Pepin
Jacques Pepin works hard, plays fair, is kind to others and good to his family, and his efforts take him to Paris, and then New York. Only an unfortunate car accident curbed his career, requiring him to reinvent himself as a teacher and televised cooking show host. Pepin tells his story honestly and with such verve it will bring you to tears and make you laugh. Softcover, 318 pp. $19.95.

Chef Daniel Boulud:
Cooking In New York City
Daniel Boulud & Peter Kaminsky
We feel guilty pleasure from a behind-the-scenes peek of daily life at Boulud's in NYC. The author guides you through his favourite recipes, almost daring you to try to recreate them at home. Or you could make reservations. Hardcover, 239 pp. $55.00.

The Babbo Cookbook
Mario Batali
This new title showcases Batali's passion for Italian flavours and his enticing use of fresh, seasonal produce. Don't miss the Classic Tortellini in Brodo (page 126). Hardcover. $60.00.

Rosemary: Castle Cook
Rosemary Shrager and Sue Gaisford
"You have to eat with your eyes. You've got to use every sense when it comes to food -- you can get such pleasure out of it." Rosemary Shrager, a largely self-taught chef, sums up her philosophy on food and eating in that one statement, and her first cookbook is a testament to that philosophy. Beautifully photographed with inspired recipes, included Poached Sea Trout with Spring Vegetable. 176 pages. $50.00.

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Cook at Home with Peter Gordon
Peter Gordon
A shining new collection of recipes by The Sugar Club's Peter Gordon. One of the more interesting new books around, with recipes which cross the sweet/savoury barrier like the apple, almond and stilton tart - to die for! $55.00.

Mirabella Food
Guy Mirabella
Subtitled Eating Simple, Eating Well, the recipes in this book reinvent the familiar from porterhouse steak with mushrooms to an apple and fig cake with chestnuts. The chicken recipes including drumsticks stuffed with macadamia nuts, and thighs stuffed with beets and lime, are especially appealing. Mirabella's cooking career has evolved into teaching and book design. Stunning photos. $45.00.

Happy Days with the Naked Chef
Jamie Oliver
Happy days are here again! We can all rejoice that Jamie Oliver has delivered a new book. Full of colour photos and his trademark easy to follow recipes, we enthusiastically endorse this book. Jamie's writing has evolved into a slightly more sophisticated cuisine, making this an excellent third book. $55.00. Recipe: Chocolate and Whole Orange Pudding.

Naked Chef Takes Off
Jamie Oliver
The Naked Chef is back and we're all mad about the boy. The new book is full of great new recipes and fantastic colour and b &w pictures of Jamie walking, Jamie marketing, Jamie on his motor cycle, Jamie cooking, Jamie eating, Jamie fooling around with his mates. The food's there too and it's as great as he is. Softcover$26.95.

The Naked Chef
Jamie Oliver
The original book from the BoyWonder!
Softcover, $26.95.

Chef For All Seasons
Gordon Ramsey
With Marco Pierre White in retirement, Ramsey inherits the title of Bad Boy of the British culinary scene. But like White before him, there is more than notoriety to the boy; he is one of the few chefs in London to earn two Michelin stars. These recipes, which are straightforward yet innovative, demonstrate why he deserves his acclaim. Colour. $49.95. Recipe: Apple, Prune and Butterscotch Compote

Gordon Ramsay's Passion for Seafood
Gordon Ramsay
Simple, yet elegant, these seafood recipes are not for the novice; but with a little effort the average cook can bring to the table a sophisticated meal that will delight the palate and the eye. Beautifully illustrated with colour photographs. Includes a section on buying and preparing seafood. $69.95.

 
New British Classics
Gary Rhodes
With his innovative use of the very best ingredients, Gary Rhodes has written the definitive book on British cookery. In addition to the recipes, a series of special features looks at the many traditions that have shaped culinary Britain. The chapter on afternoon tea and high tea is especially beguiling. Colour illustrations. $57.95.

River Cafe Cookbook Green
Ruth Rogers & Rose Gray
The River Café duo go seasonal in their third collection of robust, Mediterranean inspired recipes. Colour photos. Softcover, $45.95. Recipe: Pea and Vongole Risotto

Le Gavroche Cookbook
Michel Roux, Jr.
The son and nephew of the famous Roux brothers, Michel jr. apprenticed with Alain Chapel before taking charge of Le Gavroche in 1994. In the family tradition, his food is of the haute comfort variety with dishes like foie gras in spiced crumbs and lamb shanks in Madeira with gratin dauphinois and creamed spinach. Colour photos. $59.95.

Appetite
Nigel Slater
Oh joy! Oh bliss! New Nigella, New Nigel all in one season. This time Slater devotes less space to recipes and more to theory-flavour pairings, for example, the better to expand our kitchen repertoires. Colour photos. Softcover, 448 pp. $55.00. Recipe: A winter supper to revive and restore.

A Yorkshire Lad
Brian Turner
From his father's trucker cafe to the Savoy and Claridge's, the celebrated English chef shares a slice of culinary life. Photos, colour and black and white. 256 pages. $39.95 cloth.

Jean-Georges: Cooking at Home with a Four-Star Chef
Jean-Georges Vongerichten & Mark Bittman
$58.95.

The Paris Cookbook
Patricia Wells
As usual, Wells manages to adapt for the home cook recipes from both three-star restaurants and simple neighbourhood bistros. Black and white photos. $44.95. Recipe: Les Allobroges's Braised Lamb Shanks with Garlic.

 
Wild Food from Land and Sea
Marco Pierre White
The original bad boy of the kitchen from whom all others, eg Gordon Ramsay originate.... Softcover, $25.50.
 

Marco: The Making of Marco Pierre White,
Sharpest Chef in History
Charles Hennessey
Creative genius in the kitchen, wild boy out of it. $42.50.

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The Cookbook Store
850 Yonge Street at Yorkville Avenue
Toronto, Ontario M4W 2H1
Two short blocks north of Bloor on the southwest corner
Open 7 days a week
416.920.2665 or 1.800.268.6018
fax 416.920.3271
cooking@ican.net

Please note that all prices are in Canadian dollars, and are subject to change without notice.

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