Chefs from North America
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New & Featured
  Au Pied de Cochon Sugar Shack
Martin Picard
The fat count may be lower than with his first book, Au Pied de Cochon, but Martin Picard maintains the same level of whimsy, culinary eroticism, and fascination with life and death in the natural world. 382 pp. $69.99.
 Garde Manger
Chuck Hughes
The eagerly awaited first book in English from Montreal chef Chuck Hughes serves up mouthwatering classics. Although there are meat dishes here, Hughes has a particularly deft hand with seafood. Lobster rolls, General Tao lobster, clams and fried perogies, and octopus salad with fennel, green apples, and pistachios are some of the most appealing recipes. Color photos. Hardcover, 222 pp. $34.99.
 A Girl and Her Pig
April Bloomfield
If for no other reason, buy this book for the duck-fat potatoes on page 238. Or the gnudi on page 231. Or... A disciple of Fergus Henderson, Ruth Rogers, and the late, great Rose Gray, April Bloomfield left the UK and has made her name, big time, in the New York restaurants, the Spotted Pig, The Breslin, and The John Dory.This collection highlights not only some of the dishes on which she has biult her reputation but also dishes she whips up in her own kitchen. Color photos. Hardcover, 333 pp. $32.99.
 Pitchin' In
Lynn Crawford
Mac 'N' Cheese with Wild Boar, Texas inspired Chocolate Pecan Tart, Cloud-Berry Chutney... Lynn Crawford, you are a goddess. From the hit series Pitchin' In comes innovative chef Lynn Crawford's latest publication, titled after the show, in which she travels North America to discover the pure flavours of the land we live in. Chefs and cooks alike will find Pitchin' In to be a humorous and elegant book with a phenomenal collection of recipes and flavours. Hardcover, 273 pp. $37.00.
 Notes from a Kitchen
Jeff Scott
More than a cookbook, Notes from a Kitchen includes private journal pages from famous chefs, interviews, and page upon page of colour photographs. Weighing in at 18 pounds and 932 pages, this two volume book is truly a piece of art, and takes great care to illustrate to the reader that chefs should be seen as artists as well. Hardcover, 586 pp. $210.00.
 Cooking Without Borders
Anita Lo
Recognized for her flair when combining the flavors of East and West, Top Chef Masters Alum Anita Low's latest cookbook continues to disprove the doubters of fusion cuisine. Delicate plays on classic combinations see small flourishes of exotic ingredients playing familiar roles. Hardcoer, 237 pp. $40.00.
 Made in America
Lucy Lean
Find out what chefs love to eat when they're not in the kitchen. Lucy Lean interviews some of the best chefs in America and discusses the merits of comfort food and why a person obsessed with precision and exactment gets so excited over a messy basket of chicken wings. Each chef has contributed a recipe for their spin on a classic comfort food for the reader to try at home. Hardcover, 319 pp. $50.00.
 Masala Farm
Alum Suvir Saran
Top Chef Masters Alum Suvir Saran documents how his childhood affected the way he cooks today. Growing up at first in urban India and then moving to rural upstate New York, Saran embraces the best of city and country to bring classic Indian flavors to familiar American ingredients to create original dishes that are sure to make you look at Indian food as something less than unfamiliar. Hardcover, 239 pp. $33.95.
 Field To Table
Eric Graham
If you like local, hearty, beautiful food, you will love Field to Table. Not only are the recipes stunning, but the book is so lovely, it is sure to make your tummy grumble and your eyes widen. Softcover, 383 pp. $44.95.
 The Art of Living According to Joe Beef
Frederic Morin & David McMillan
Foie gras in a breakfast sandwich? If that sounds like the breakfast of champions to you then Frederic Morin of Joe Beef's first cookbook is sure to please. The Montreal restaurant has many other satiating creations such as marrowbones cultivateur and the gluttonous smoked chedddar doughnuts. Colour photos. Hardcover, 291 pp. $40.00.
 Volt ink
Bryan & Michael Voltaggio
A moving cookbook with family history and food presented in new and innovative ways. Bryan and Michael write a very detailed cookbook with tones of history on their food and ingredient choice. The book is layed out in such a way that following the recipies is fun and easy. Hardcover, 327 pp. $47.00.
 Essential Pepin
Jacques Pepin
We were sad to hear that Jacques had to cancel his tour due to emergency hip replacement surgery this fall. It was always a delight when he gave classes at Bonnie Stern's School of Cooking. What a charmer! This book, coming in at 700 pages, covers it all with Pepin's classic attention to instructional detail and if that's not enough there is an accompanying DVD of techniques that comes with the book. Hardcover, 688 pp. $45.00.
 A New Turn In The South
Hugh Acheson
Maybe it takes a Canadian to prove that "Southern", "deep-fried", and "pork"are not necessarily synonyms. In this collection of "reinvented Southern recipes"from Five and Ten, in Athens, Georgia includes many of-the-moment ingredients: ramps,cardoons,fava beans, and chanterelles. Chef/author Hugh Acheson's life has veered back and forth between Ottawa, Montreal and Georgia, giving him an appreciation for French technique, Southern agrarian culture, and a social conscience. Colour photos. Hardcover, 299 pp. $40.00.
 Fabbrica
Mark McEwan
This lastest offering from the McEwan empire is from his wonderful Italian restaurant Fabbrica. Easy manageable recipes for the whole family to enjoy. $39.00.
 Eleven Madison Park: The Cookbook
Daniel Humm & Will Guidara
What's not to love about this lavish, over the top, too big to fit on the shelf cookbook! The landmark NYC restaurant is showcased beautifully through this book. Harkens back to when French Laundry Cookbook first came out, no compromise in quality and appeals to those who have eaten there, those who aspire to eat there and chefs everywhere! Check out our much longer review on our blog from our resident chef Kevin. Hardcover, 384 pp. $55.00.
 Bobby Flay's Bar Americain Cookbook
Bobby Flay
One of America's iconic chefs reinvents classic culinary Americana to refresh the old favorites and experience something new. Flay transplants and transposes favorite recipes from his New York restaurant and invites home cooks to try out his dishes for friends and family. Hardcover, 259 pp. $37.95.
 Girl in the Kitchen
Stephanie Izzard
Top Chef winner Stephanie Izard's Chicago restaurant The Girl and the Goat has experienced exceptional success and popularity for it's innovative food and enticing atmosphere. Her cookbook, Girl in the Kitchen shares her signature recipes and philosophies with the home cook. Hardcover, 255 pp. $33.95.
 Mission Street Food
Anthony Myint
Profiling the unlikely story of a San Francisco restaurant's rise from a rickety rented hot dog cart to a booming restaurant with a huge cult following, Mission Street Food is no ordinary cookbook. Along with recipes, anecdotes are plentiful regarding the operation and opening of Mission Street Food which make for a very personable and intriguing cookbook not only for cooking, but for narrative as well. Hardcover, 219 pp. $33.50.
 40 Years of Chez Panisse
Alice Waters
Alice Waters single-handedly spurred the locavore movement from her restaurant Chez Panisse in Berkeley, California. Since the day the doors opened she's become an icon of supporting local farmers and an advocate of honest, simple food done well. Her latest book celebrates 40 years of the Chez Panisse legacy complete with black and white photos of faces past and present who were inspired by the new-age ambition of Chez Panisse. Hardcover, 303 pp. $62.00.
My Last Supper The Next Course
Melanie Dunea
Anyone who remembers the portrait of Anthony Bourdain dressed in nothing but a chunk of meat has anxiously awaited the second coming of My Last Supper. Although the photos are more convenetional this time around, there are still amazing images: a very dour Morimoto with knife and Yorkie; David Chang with knife to his neck: Bill Telepan with a spotted pig. One wonders how Rachel Ray ended up in a group with Heston Blumenthal, Grant Achatz, Pierre Gagnaire, David Linch, and Jerome and Paul Bocuse. Hardcover, 207 pp. $45.99.
 Art Culinaire 100
Art Culinaire celebrates it's 25th anniversary with a Masters/Apprentices issue that highlights the dynamic masters of cuisine, and the many chefs they helped to train and shape to become the face of gastronomy today. Included are interviews featuring Thomas Keller, Ferran Adria, Charlie Trotter, Timothy Hollingsworth and many more! Hardcover, 84 pp. $32.95.
 Chef Michael Smith's Kitchen
Michael Smith
Food television personality Michael Smith returns to the cookbook scene with his latest book. Extolling the virtues of simple, clean food, Smith presents recipes versatile and interesting enough to be considered weekday night fare as well as entertaining friends and family. Softcover, 264 pp. $32.00.
 Lucky Peach Issue 1
David Chang
It's finally here! Dave Chang's smashmouth food quarterly has hit newstands and bookstores like a huge wave, aromatic of roasted pork belly and ramen noodles. In the first issue, Chang brings together some of the most elite figures in the industry to discuss the virtues of ramen noodles. Also includes 7 signature egg recipes from some of the most prominent chefs in the field. Journal, 174 pp. $11.50. This issue is sold out. Watch for Issue 2 in the fall.
 Cooking With Love
Tina Abbey
A compilation featuring some of the best chefs in Montreal, try out signature dishes from your favorite restaurants in La Belle Provence. Gorgeous full-color photography accompany recipes. Softcover, 234 pp. $49.95.
 The Summer Shack Cookbook
Jasper White
Known as one of the foremost seafood authorities in North America, Jasper White shares his love of all things briny in the new Summer Shack Cookbook. Savor classic recipes like Lobster Rolls, New England Clam Chowder and even learn how to assemble your own raw bar at home! White provides the means and ways for you to truly appreciate the freshness of the ocean's bounty. Softcover, 380 pp. $29.00.
 Italian, My Way
Jonathan Waxman
Jonathan Waxman's restaurant Barbuto has long been a favorite amongst the Italian afficionados in New York City. Revered for his deft and simple touch with fresh ingredients, learn to prepare signature dishes at home with his latest book, Italian, My Way. Hardcover, 286 pp. $37.99.
 Fresh and Frugal
Craig Flinn
Craig Flinn's latest book addresses the suffering economy for those unwilling to sacrafice good food. Recipes are accompanied by costing information, so you know exactly how much you're spending on each portion, and conversely how much you're saving by following Chef Flinn's tips. Softcover, 160 pp. $24.95.
 Fresh and Local
Craig Flinn
Craig Flinn's hit book Fresh and Local has just been reissued as a pocket edition for those times you're at the market and need a quick jolt of information! Softcover, 192 pp. $14.95.
 Pangaea. Why it Tastes So Good
Martin Kouprie
Martin Kouprie of the acclaimed Pangaea restaurant in Toronto's Bay and Yorkville area is happy to release is first cookbook. Generously including recipes for such signature recipes as the Wild Blueberry Tart with Peach Ginger Sorbet, Kouprie's book is almost half recipes and half spotlighting suppliers and waxing beautiful poetic about the importance of high-quality ingredients. Both inspiring and hunger-inducing, Martin Kouprie has produced a book worthy of a terrific food city like Toronto. Hardcover, 224 pp. $40.00.
 Great Food at Home
Mark McEwan
Toronto Chef Mark McEwan's premiere foray into the world of cookbooks guides people through casual recipes derived from the kitchens of North 44, Bymark and One. The wildly successful restauranteur contriubutes such trademark recipes as the Bymark Burger and his Lobster Poutine. Readers can expect a range of difficulties from simple and quick-to-put together all the way to dishes transcribed directly from one of McEwan's kitchens. Hardcover, 271 pp. $39.00.
 French Food My Way
Marc Thuet
Alsation-transplant and Toronto chef Marc Thuet demonstrates a new appreciation for delicious, seasonal French food. The book is divided by season to highlight the differences between year long harvests. The Winter section contains heavier, richer fare for warming up on a cold day, while the Summer menu provides light, citrus flavors for relaxing outdoors in the warm weather. Slightly more complex than a casual cookbook, Thuet uses his fair share of truffles, foie gras and caviar, though readers dedicated enough to include such luxury are sure to be in for a treat. A challenge to the casual cook, but an achievable challenge nonetheless. Hardcover, 243 pp. $39.99.
 3 Chefs: The Kitchen Men
Michael Bonacini, Massimo Capra & Jason Parsons
Cityline's 3 Chefs have teamed up to bring you a book full of fun and food. With 3 such distinct cooking styles, readers are treated to Italian, French and British recipes, all of which are of excellent simplicity and quality. One of the benefits of having professional chefs write simple recipes is that they take restaurant-quality flavor profiles and put them in simpler vessels so that home cooks can enjoy the same flavors in their own kitchen. With such a diverse range of culinary expertise, readers are sure to find a recipe of their liking. Hardcove, 288 pp. $26.95.
 Vij's At Home: Relax Honey
Vikram Vij & Meeru Dhalwala
From the inspired twosome who head up Vij's and Rangoli restaurants in Vancouver, the latest book from Meeru Dhalwala and Vikram Vij takes us into their home as they prepare meals for family and friends. Those new to Indian-style cuisine will benefit from the introductory sections on Indian spices, staple ingredients, and guidelines for easier Indian cooking. Each dish is executed with the signature ease and modern flair that make the restaurants such a success, but in this case, the dishes are ones you can create in your own home. Softcover, 230 pp. $40.00.
 Stir
Barbara Lynch
Barbara Lynch grew up in a project in South Boston where the food she ate came from a package or a can, until discovering a passion for cooking brought her out of trouble and to being a James Beard award winning chef and restaurant owner. In this, her first cookbook, Lynch draws from an Italian tradition to create dishes such as pan fried cod with chorizo and clam ragout, braised chicken thighs with rosemary and garlic,crisped duck confit with kumquat marmalade, and yogurt panna cotta. Some colour photos. Hardcover, 335 pp. $41.95.
 Avec Eric
Eric Ripert
Eric Ripert, Chef of Le Bernardin and host of Avec Eric brings you his latest cookbook, and first to be based upon his television show. Join Chef Ripert as he travels across the globe to savor the best this planet has to offer. Recipes are of intermediate difficulty, though they are likely the easiest to ever emerge from the brain of the 3-Michelin Star chef. Expanding from his comfort zone of fish and seafood, Ripert delves into exquisite ingredients such as artisanal cheese and screamingly fresh fish eaten with toes comfortably bathing in sea water and beach sand. Hardcover, 295 pp. $41.95.
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