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Chefs from North America
  The Granite Club: Capturing the Spirit
Nigel Didcock
The Granite Club Capturing the Spirit is a multifaceted celebration of the venerable Toronto club: a salute to the seasonal rhythm of club life; an opportunity to learn from and be inspired by Chef Nigel Didcock; a thank you from the chef to those who nurtured him in his career and to those who assist him now. From Cobb salad to the gorgeously-plated pan-seared pork tenderloin, Julia Aitken has translated the chef’s recipes, making them accessible to the home cook. The design team of Heather Cooper and Eric Graham has created a package that reflects the polished elegance of the club. Colour photos. Hardcover, 224 pp. $60.00.
 Asian Flavors of Jean-Georges
Jean-Georges Vongerichten
Bursting onto the New York restaurant scene at Lafayette in the Drake in 1992, Vongerichten has not looked back. While building a culinary empire around the world he still manages to find time to put together a stunning new cookbook. In this new book he pays homage to the wonderful Asian spices that make up his incredibly flavorful dishes. Hardcover, 290 pp. $46.00.
 Dolce Italiano: Desserts from the Babbo Kitchen
Gina De Palma
Gina De Palma, pastry chef at Babbo in New York city, brings both classic Italian desserts and favourites from the restaurant to cooks interested in life beyond tiramisu. She gives some background on what constitutes Italian sweets, baking tips, and also anecdotes and history about special desserts and festivals. Colour photographs.
 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.
 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.
 The Art of Simple Food
Alice Waters with Patricia Curtan, Kelsie Kerr, and Fritz Streiff
It is not overstating the case to say that contemporary American cooking would be very different had Alice Waters and her friends not opened Berkeley’s Chez Panisse in 1971. The Art of Simple Food is a distillation of the eat locally, eat best philosophy that was the focus of Chez Panisse menus from the beginning. The book is divided into two parts: the first, Starting from Scratch, concentrates on lessons and foundation recipes, everything from stocking the pantry to choice of equipment to menu planning. The second half, At the Table, features every day recipes from starters to desserts. With Alice Waters’ recipes, it is the shopping, not the cooking that takes time. In these simple recipes it is the quality of the main ingredient which dictates the success of the dish. People used to recipes with the ingredients set up in one column with the instructions set out 1, 2, 3 in another, may find they have to pay more attention with a format in which the ingredients are in boldface amongst the instructions. More that just telling us how to cook, Alice Waters demonstrates how a community is built. Line drawings, no photos. Hardcover, 405 pp, $44.00.
 A Great American Cook
Jonathan Waxman
Think of the Barefoot Contessa and Foster’s Market taken up a few notches to arrive at Jonathan Waxman’s exalted home cooking. A pioneer of modern American cuisine, Jonathan Waxman did his time in some of the great kitchens of France and with Alice Waters at Chez Panisse before opening the late, great Jams. Now a bi-coastal restaurateur, Waxman’s home cooking includes lobster salad sandwiches, grilled rabbit with roasted tomato salad, and gingerbread with brandied plums. Colour photos. Hardcover, 286 pp. $43.95.
 The Sweet Spot
Pichet Ong
A veteran of both Chez Panisse and Jean-Georges, Pichet Ong, now chef/owner of New York’s P*Ong, is a master of desserts with an Asian twist. Some dishes offer an Asian riff on American classics: coconut cream pie with toasted jasmine rice crust and banana cream pie with a hit of ginger. Lest you think it is all fusion all the time, behold the sentimental classics like Chinese almond cookies, fortune cookies, and “pocky” sticks. Colour photos. Hardcover, 292 pp. $37.95.
 The Young Man & the Sea
David Pasternack & Ed Levine
A veteran of Bouley, Picholine, now ensconced at Esca, David Pasternack surprises with a fish book, his first, that is all about simplicity. Most of the recipes have few ingredients. Even when the ingredient list is longer, the method is uncomplicated. Sections on crudo Italy’s answer to sushi -- fish with pasta, and crispy fish are especially enticing. This is one of the few books that has it all for those who are hesitant about cooking fish: friendly guidance, recipes built on fish and shellfish available from any good North American fishmonger, clean layout and lovely colour photos. Hardcover, 253 pp. $45.00.
 Fresh
John Bishop
Vancouver's Bishop's restaurant could be the poster restaurant for the "eat locally" movement. More than just a prettily presented collection of recipes from the renowned menu, this book is a chronicle of the intricate dance between grower and chef, chef and the end consumer. The delectable simplicity of chanterelle and pear pot, sweet corn soup, or summer salad bowl serves as a reminder to the modern cook that "to everythings there is a season." Colour photos. Softcover, 194 pp. $34.95.
 Flavours of Cooper's Cove Guesthouse
Angelo Prosper-Porta
Seasonality and flexibility are the twin engines that drive the menu at Cooper's Cove Guesthouse in Sooke, BC. Although there are given measurements and ingredients in these recipes, they are meant as a guide which you can adapt to your particular season and situation. Among the dishes on which to make your own mark: smoked sablefish and mascarpone pate with warm potato arugula salad; raspberry, fig and white chocolate bread pudding. Self-published and distributed this book is bursting with beautifully styled colour photos. Althougth a visit to the guesthouse is highly recommended, as the setting is breathtaking, the book will admirably stand instead. Hardcover, 266 pp. $49.95.
 One
Spice, Two Spice
Floyd Cardoz
This new book, perhaps the first of its kind, is from the man responsible for
Tabla restaurant in New York. There, and here, he creates a new fusion of American
and Indian food that mixes the familiar with the foreign. The recipes focus on
seasoning American food with Indian flavours and introducing cooks to the unique
and complex tastes of the India, particularly those of Cardoz's Bombay and Goan
childhood. Hardcover, 304 pp. $44.95.
 Nobu West
Nobu Matsuhisa & Mark Edwards
The newest volume from the genius Japanese-fusion kitchens of Nobu Matsuhisa's restaurant kitchens, this one with a significant contribution from the head chef at Nobu London. The recipes include plenty of fish and seafood, as well as featuring fresh produce. Another feature of this book is that many of the ingredients are more familiar and easier to obtain than those in previous books. Colour photos.Hardcover, 256 pp. $49.95.
 Michael
Mina: The Cookbook
Michael Mina
With restaurants in San Francisco and Las Vegas Mina manages to oversee a quietly
expanding empire. His trio concept takes a primary ingredient and accessorizes
with a trio of accompaniments; followed by three presentations. Visually stunning,
but we don't particularly like the faint type and small font used for the text.
Hardcover, 256 pp. $65.00.
 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.
 Au
Pied De Cochon: The Album
Martin Picard
Just when we think that after reading cookbooks every day for the last 23 years
we have seen it all, something comes along that makes us absolutely giddy with
pleasure. This book from the celebrated Montreal restaurant is such a book. Both
the book and the restaurant it chronicles marry traditional Quebecois cuisine
to the French brasserie then immerse it in the wild abandon of a medieval feast.
Day-in-the-life photos and the Steadman/Searle-esque illustrations of Tom Tassel
and Marc Sequin aid and abet the air of unrestrained pleasure. The accompanying
DVD reinforces both the sense of revelry and the inherent respect for the ingredients
and traditions which inform the cooking of Martin Picard. Hardcover, 191 pp.
$74.95.
 Crave
Ludo Lefebvre
From the executive chef at Bastide in L.A. comes this cookbook that emphasizes
the joy of cooking and eating food that engages all the senses.
With recipes that are relatively simple but absolutely spectacular
Lefebvre guides readers not only to fabulous meals but also to
the ways professional cooks use their senses to understand cooking
processes. 252 pp. $64.95.
 Happy in the Kitchen
Michel Richard
Richard certainly likes to have fun but not at the expense of good food! This
lavish book has mouth watering photography of even the simplest dishes. Chapter
titles show his playfulness Tomatoes: the embarrassed fruit or The Pleasures
of Plastic Wrap! Richard is chef/co-owner of Citronelle in Washington, and made
that rare leap from pastry chef to chef and we are grateful. Hardcover, 331 pp,
$60.00.
 White Slave: The Autobiography
Marco Pierre White
Full credit should be given to White's collaborator James Steen as this is a
very well written book. White has generated more press not only for his sublime
cooking but also his legendary temper and rock star chef mystique. Training with
luminaries such Albert Roux, Nico Ladenis, Raymond Blanc, White went on to open
Harvey's which garnered him two Michelin stars in the late eighties. For those
who enjoyed Bill Buford's Heat this Spring and made note of
Batali's love/hate relationship with White, White here is almost warm and fuzzy
when discussing Mario! Hardcover, 306 pp, $39.95.
 America's
Best Chefs Cook with Jeremiah Tower
Jeremiah Tower
Companion to the PBS 20 part series that matches Jeremiah Tower, the pioneer
of American regional cuisine with 14 James Beard Award winning
Chefs. Great cooks, great recipes. 218 pp. $42.99.
 My Life in France
Julia Child with Alex Prud'homme
It was exquisitely simple sole meuniere that changed both the life of one woman
and the course of North American cuisine. In her newly published memoir, Julia
Child traces her love affair with everything French, particularly the food, from
that day in November, 1948 through the labour of love that became Mastering
the Art of French Cooking to her final visit in June, 1992. Though written
with her great nephew, Alex Prud'homme, it is Julia herself whose words make
this memoir so vivid that one can hear her glorious, rumbling trill in every
paragraph. Read a review of My
Life in France by The Cookbook Store's Jennifer Grange.
 Nasty
Bits
Anthony Bourdain
Bourdain is back with his candid and over the top passion for food. A writer/chef
who is never afraid to take on the establishment and the activists, individually
or at the same time, in the quest for taste.
 Heaven on Earth Project
Michael Stadtlander
A celebration of food and its connection to the earth, Michael Stadtlander's
first book chronicles his summer 2005 Heaven on Earth project, following the
chef and his apprentices from planting to consuming the fruits of their labours.
Colour photos. Hardcover, 97 pp, $90.00.
 Chapeau!
Canada Les Grands Chefs
Editors Anton Fercher and Natalie Dufresne
Very much in the mould of the magnificently illustrated Culinary Chronicle books,
Chapeau! is a book for chefs who wonder what their colleagues in other parts
of the country are up to. Bilingual. Hardcover with slipcase and interactive
CD, 447 pp, $199.95.
 New
American Classics
David Burke
A decade has gone by since Burke's last book, Cooking with David Burke,
which was very popular amongst the chefs. Burke is chef and co-owner of davidburke & donatella
in New York city. This innovative book will give you the classic recipe and then
a contemporary version and finally a second day dish recipe. All very yummy and
easy to do. Hardcover, 300 pp, $50.00.
 Off
Duty
Edited by David Nicholls
Like rockers Bono, Geldoff et al, star chefs are embracing philanthropy with
wild abandon - in this case their largesse is aimed at spinal cord injury research.
If crab risotto with peas and fennel or slow-roast pork belly with warm new potato
salad and smoked bacon runner beans fails to move you, perhaps Nigella reposing
in her tub with bubbles to her chin or Susur Lee in tennis whites will! Hardcover,
288 pp, $49.95.
 Sunday
Suppers at Lucques
Suzanne Goin with Teri Gelber
These seasonal menus built around intensely-flavoured main courses - grilled
duck breasts with crème fraiche, roasted grapes and potato-bacon gratin,
braised beef short ribs with potato puree, Swiss chard and horseradish cream
- are the basis for the family-style Sunday suppers served at Goin's Los Angeles
restaurant. Hardcover, 398 pp, $50.00.
 Artisanal
Cooking
Terrance Brennan & Andrew Friedman
The owner of New York's Picholine and Artisanal demonstrates
that the best cooking comes from fine ingredients and a mastery
of basic skills. While flavour almost leaps off the page in the
main course section, it
is Brennan's desserts that show real innovation -- tomato tart
with basil ice cream, chocolate soup with orange curd napoleon.
Colour photos. Hardcover, 324 pp, $45.99.
 Don’t
Try This at Home
Edited by Kimberly Witherspoon & Andrew Friedman
Take heart, all you home cooks who have watched in horror as the soufflé fell,
as the grilled steak turned to cinder, at the dawning of the sickening realization
that what you thought was sugar was actually salt. Chefs make mistakes, too.
But when they make them it is not just in front of their nearest and dearest.
Claudia Fleming's runaway egg whites, the New Year's disasters of
Anthony Bourdain and Marcus Samuelsson and the tale of the blind line cook are
hilariously and deliciously reassuring. Hardcover, 308 pp, $32.95.
 Anna & Michael
Olson Cook at Home
Anna (star of Sugar) and Michael (Inn in the Twenty, Niagara
Fallsview Casino) are food professionals who also love to cook at home.
The two share their cooking savvy in seasonal menus built around
people, occasions,
adventures —even necessity. Colour photos. Softcover, 288 p, $39.95.
 Chef at Home
Michael Smith
The Food Network star takes his show off the road right into
his Prince Edward Island home. Along with recipes for the hearty
dishes he likes to serve to family and friends, Michael Smith
tries to impart
all the hints the home cook will need to cook without recipes.
Colour photos. Softcover, 176 pp, $29.95.
 Susur: A Culinary Life
Susur Lee
The accolades started rolling in even before the proverbial ink dried in this
book. As it does to raise a child, so with this book it took almost a village
to bring it to life. At the centre are two creative geniuses: Susur Lee whose
recipes supplied the raison d’etre for the book and Sara Angel whose “fused
book” vision perfectly represents the seamless whole that Lee has woven
between his culinary life and the life lived beyond the kitchen. The Book One
essays which chronicle Lee’s life, are credited to Jacob Richler. The recipes
which comprise Book Two, will provide inspiration to other chefs as those of
Trotter, Ducasse, and Keller have. For the talented amateur they will provide
challenge. Throughout the photography of Shun Sasabuchi and Edward Pond are breathtaking.
This is a truly stunning achievement which confirms Lee ’s place in the
heights of international culinary stardom. Hardcover, 2 books of 128 pp each,
$60.00.
Feenie’s
Rob Feenie
Like Gordon Ramsay and Bill Granger, celebrated Vancouver chef, Rob Feenie, embraces
simplicity in his third book. Homemade granola, the Feenie burger, duck confit
salad, and banana cream pie will keep you cooking and eating deliciously through
brunch, lunch and dinner. Paper, 146 pp, $35.00.
 Emeril’s
Delmonico
Emeril Lagasse
Delmonico’s started in 1895 and 100 years later Emeril revived this
New Orleans landmark. His signature enthusiasm combined with
Creole classics produces a fun and serious look at New Orleans
fare. An interesting overview
of local restaurant history is included in the introduction and
sprinkled throughout. Hardcover, 276 pp, $39.95.
 At
Home with Michael Chiarello
Michael Chiarello
This hardworking owner/chef of Tra Vigne restaurant in St. Helena,
has put together a very down to earth, home entertaining book.
Lots of menus ideas for large or small groups. Colour photos.
Hardcover, 240 pp, $54.95.
 New Greek Cuisine
Aristedes Pasparakis and Byron Ayanoglu
Anyone who ever ate at Orestes in Vancouver or the Temporary Calamari Joint and
Ouzeri in Toronto will be thrilled that their creator, Aristedes, has finally
put pen to paper. Using only two pans and a blender, his quicker, lighter Greek
cuisine features dishes such as calamari in burnt mustard sauce, smoky eggplant
pilaf and baklava three ways. Colour photos. Softcover, 183 pp, $26.95.
Crave
Ludo Lefebvre
While truly a feast for all the senses, it is the play between
textures in dishes like sea urchin crème brûlée,
which makes this book stand out amongst all the other super-chef
books. Stylish colour photos. Hardcover, 252 pp, $64.95.
 Anthony
Bourdain's Les Halles Cookbook
Anthony Bourdain
Finally, a cookbook from the best selling author of the kitchen expose, Kitchen
Confidential. With his usual wit and ability to tell it like it is, yes, there
are a few insults thrown about, Bourdain gives us straightforward and informative
bistro cooking. Hardcover, 304 pp, $49.95.
 Culinary Artistry
Andrew Dornenburg and Karen Page
A classic since its publication in 1996. The authors interviewed 30 top American
chefs - Gray Kunz, Rich Bayless, the Jean-Louis Palladin, and Alice Waters among
them - to discover the sources of their inspiration. For us mere mortals the
food matches section is invaluable. Softcover, 426 pp, $42.95.
 Recipes from Wine Country
Tony de Luca
Organized by wine and season, this book from the executive chef of Hillebrand
Estates Winery celebrates the food and wine of the Niagara Peninsula in such
recipes as roasted duck breast with quinoa and cherry merlot reduction and ice
wine crème brulee tart. Colour photos. Paper, 320 pp. $34. 95.
 Vancouver Cooks
Edited by Jamie Maw and Joan Cross
Pistachio-crusted wild Artic muskox, cocoa and red wine-braised beef short ribs,
and birch syrup-glazed Pacific wild salmon are representative of the innovative
cuisine served up by Vancouver chefs including Karen Barnaby, Rob Feenie and
Thomas Haas. Colour photos. Paper, 218 pp, $40.00.
 Patrick
O Connell's Refined American
Patrick O Connell
Self-taught, Patrick O Connell is a master of concise recipe writing. His refined
American cuisine owes much to the Southern repertoire with grits, country ham,
and chicken playing an important role. Colour photos. Hardcover, 232 pp, $65.00.
 Workin:
More Kitchen Sessions with Charlie Trotter
Charlie Trotter
Aside from the comparison to Miles Davis's legendary 1956 studio sessions (really),
this collection which accompanies a new 26-part PBS series seems less over-the-top
than some of his earlier works. Parts, if not all, of the dishes are manageable
in the home kitchen -- duck breast with braised Vidalia onions and cannellini
beans
or apple and aged cheddar cheese soufflé spring to mind. As usual, stunning
presentation. Hardcover, 222 pp, $55.00.
 Alfred
Portale Simple Pleasures
Alfred Portale & Andrew Friedman
Besides his great achievement at the Gotham Bar and Grill, Alfred Portale s great
genius lies in an ability to translate restaurant dishes for the home cook..
He also makes the oldie pasta look appealing as in fettuccine with preserved
tuna, capers, and olives or pappardelle with braised lamb shank and fontina.
Colour photos. Hardcover, 262 pp, $49.95.
 The Passionate Cook
Karen Barnaby
Some things old, some things new, all add up to the best of Karen Barnaby whose
culinary career spans the country and more than two decades. Dive mouth-open
into a vat of clams steamed in spicy coconut lime broth or revisit childhood
with a serving of Karen 's meatloaf and a fistful of skor bar cookie brittle.
Colour photos. Paper, 300 pp, $24.95.
Tru Rick Tramonto with Gale Gand and Mary Goodbody
Tru Rick Tramonto
Building on the popularity of Amuse-Bouche ($53.00), Rick Tramonto shows
what he can do with the rest of meal. Stock up on exotic mushrooms and cook up
a storm. His co-authors are skilled in writing recipes for home cooks so this
book should work equally well for amateurs and professionals. Colour photos.
Hardcover, 352 pp, $50.00.
 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.
 The
Cannery Seafood House Cookbook
Frédéric Couton
Michelin restaurant training meets west coast seafood in the first book by French-born,
Vancouver-based Frédéric Couton. While the focus is seafood-lavender-crusted
halibut with raspberry sauce and pea shoot salad—duck, chicken and beef
are not forgotten. There are also some lovely fruit-based desserts. Colour photos.
Hardcover, 174 pp, $50.00.
 Art Culinaire
Though bound like a book, Art Culinaire is
a quarterly periodical which surverys the best North American
chefs and their signature dishes. Issues are often organized
around a specific ingredient or flavour -- salmon perhaps. Art
Culinaire offers an easy way to keep in touch with the latest
in techniques, presentation and who is on the way up in the industry.
84 pp. $39.95.
The Best of Art Culinaire Issues 1-14
Yes, Virginia there was culinary life before Charlie Trotter.
True, the presentation looks dated. However this collection
from the first issues of Art Culinaire
is historically interesting for examples of the early work of chefs such
as the late Jean-Louis Palladin and Gilbert Le Coze along with current
stars Jean-Georges Vongerichten, Alfred Portale, Charlie Palmer and Patrick
O’Connell. Colour photos. Hardcover, 339 pp, $59.95.
The Best of Art Culinaire Issues 15-30
In the second volume we witness the rise of Charlie Trotter and “fusion” both
Asian and Latin, via Susur Lee, Douglas Rodriguez, Norman Van Aken and Allen
Susser. Colour photos. Hardcover, 422 pp, $59.95.
 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.
 The
Whole Beast
Fergus Henderson
The book, formerly known as Nose to Tail Eating, 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. Paper, 202.pp, $29.95.
 Sugar
Anna Olson
The long-anticipated dessert book from this talented pastry chef, formerly of
Inn of the Twenty restaurant, now host of Food Network Canada's popular show
Sugar. Favourite recipes from the show as well as many innovative desserts along
with tips and hints to make every home cook a budding pastry chef.
 Flavor
Rocco DiSpirito
The book from a New York chef made famous (or infamous) by his reality television
series, The Restaurant, which fuelled many water cooler discussions this summer.
The book displays DiSpirito's energy and knack for creating rustic Italian
fare with a twist. Hardcover, 350 pp. $50.00.
 Anne
Desjardins Cooks at L'eau a la Bouche
Anne Desjardins
Hidden in the Laurentian forests, chef Desjardins has created spectacular menus
highlighting the best of Quebec's fruits and vegetables, breads, cheeses,
honey and other foods. In this lavishly illustrated book, she shares her secret
to success: using fresh, seasonal ingredients. Softcover, 192 pp. $40.00.
 Raw
Charlie Trotter & Roxanne Klein
Trotter pairs with restaurateur Klein, one of the founders of
the Raw Food Movement,
to create this delectable volume of "uncooked" recipes. Health-conscious
and innovative cuisine, and a food trend to watch in 2004. Lush colour photos.
Hardcover, 214 pp. $50.00.
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The
Balthazar Cookbook
The Art Of Aureole 
Mastering
Simplicity
La
Mia Cucina Toscana
Jamie
s Kitchen 
Taste
Pure And Simple 
Tom
Valenti's Soups, Stews And One-Pot Meals
California Dish 
The
Zuni Café Cookbook 
Wife Of The Chef 
Chef Daniel Boulud: 
A
Return To Cooking 
The Babbo Cookbook
Welcome to My Kitchen
In
the Hands of a Chef
Magic in the
Kitchen:
A Cook's Tour
Kitchen Confidential
Tom
Douglas' Seattle Kitchen
Foie
Gras: A Passion 
Mirabella Food
Happy Days with the Naked Chef
Naked Chef Takes Off
The Naked Chef
Charlie Trotter's
Meat and Game
Wild
Food from Land and Sea 
Marco: 