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 Jamie's Great Britain
Jamie Oliver
As a Jamie Oliver fan, I must say that this collection of recipes is as diverse and interesting as it is tasty, and once again, he brings us an impressive array of British and British-inspired foods. Beautiful photography, humorous stories and drool worthy meals, Jamie's Great Britain definitely gives you Over 130 Reasons to Love [Their] Food! Hardcover, 207 pp. $59.95.
 Jamie Oliver's Food Escapes
Jamie Oliver
This is a fun book that everyone should experience. Everytime you turn the page, you are welcomed by mouth-watering meals to prepare along with a story around every turn as Jamie Oliver travels around the world. With this book you are able to experience different culture and try their recipes out yourself. Hardcover, 359 pp. $37.99.
 Jamie's 30 Minute Meals
Jamie Oliver
Move over J.K. Rowling, Jamie Oliver is moving in! Jamie's 30 Minute Meals is selling at the same rate as a Harry Potter book. To produce these menus consisting of a main course, side veg plus a salad or fruity dessert, you really have to follow Jamie's insturctions to the T and work right smartly! The book is amply illustrated to help you along. Hardcover, $52.95.
 Jamie Does Spain, Italy, Sweden, France, Morocco, Greece
Jamie Oliver
One might not think of finding Morocco and Sweden in the same cookbook but trust Jamie Oliver to mix the Mediterranean with Northern European cuisine. This is the one book where you will find pickled herring, carpaccio, lamb tagine, kefta, patatas bravas, and beetroot gravadlax all between the same covers. The accompanying photographs record finished dishes, the people, and the landscape of the various countries. Hardcover, import, 360 pp. $55.95.
 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.
 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., $42.95.
 Plenty
Yottam Ottolenghi
Their first book Ottolenghi ($34.95) 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! Softcover, 288 pp. $39.95.
 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.
 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.
 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.
 Bruce's Cookbook
Bruce Poole
It's about time Bruce Poole (Chef of Chez Bruce in the UK) released a cookbook. For years he's been serving innovative and delicious food to lucky clientele. Finally his cuisine is hopping the pond, spreading Bruce's repertoire of pure, honest-to-goodness cuisine far and wide. A challenged for lightly experienced cooks, those with a higher pedigree at the stove are sure to enjoy the recipes provided! Hardcover, 318 pp. $39.99.
 Loose Birds and Game
Andrew Pern
Andrew Pern's follow-up to his hit Black Pudding and Foie Gras continues the trend of delicious British fare, this time focusing on the use of seasonal game meats. Once you get past the cover (this time textured to resemble bird feathers!) the photography grips you in a spat of hunger and beauty. Chef Pern delivers once again with Loose Birds and Game! Hardcover, 359 pp. $75.95.
 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.
 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.
 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.
Bruce's Cookbook
Bruce Poole
It's about time Bruce Poole (Chef of Chez Bruce in the UK) released a cookbook. For years he's been serving innovative and delicious food to lucky clientele. Finally his cuisine is hopping the pond, spreading Bruce's repertoire of pure, honest-to-goodness cuisine far and wide. A challenged for lightly experienced cooks, those with a higher pedigree at the stove are sure to enjoy the recipes provided! Hardcover, 318 pp. $39.99.
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On The Menu
La Maison du Chocolat
My Kitchen
Bought, Borrowed and Stolen
Leon 
Neither
Meat nor Fish 
Mirabella Food
