Chefs from North America A to C
 Alinea
Grant Achatz
Achatz has redefined the American restaurant and wowed all who have eaten at Alinea in Chicago. In this remarkably affordable book the stunning photography captures the creativity and pioneering mind of Achatz. The food vessels alone are works of art. Hardcover, 396 pp. $56.95.
 In
the Hands of a Chef
Jody Adams & Ken Rivard
Mediterranean cooking methods meet New England ingredients in Adams'
Boston restaurant, Rialto.Ubiquitous New England bluefish ,for example,
is glazed with pomegranate molasses;shad
roe is paired with lentils. Popular molten chocolate cake is rechristened
chocolate espresso torta here.The recipes offer a good mix of simple
and more complex preparation.However
the type is rather small,making this book difficult for some of us
to read. Colour photo insert. 374pp. Call for availabilty. Recipe: Salmon
Marinated in Mint and Basil with Summer Vegetable Gratin.
 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. $29.95.
 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, $49.95.
 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, $49.95.
 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.
  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.
 Magic in the
Kitchen: The American Chef,
Whimsical Portraits & Outstanding Recipes
Photographs by Jan Bartelsman
Suzanne Goin, Michel Richard, Marcus Samuelsson, Charlie Trotter,
Thomas Keller and Daniel Boulud are among the chefs and their recipes
starring in forty handpainted
portrait montages. $75.00.
 Italian Grill
Mario Batali
As those old Dominion store commercials said, ”It’s mainly because of the meat.” While the antipasti and vegetable side dishes here do appear delicious, it is the huge hunks of well-seasoned meat that are irresistible. Whether it is spit-roasted prime rib, pork shoulder, veal chops, or leg of lamb, it looks like something you would want to try. Other than the seasoning, the recipes have few ingredients, and require little preparation. Colour photos with most of the recipes. Hardcover, 246 pp. $31.95.
 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. $57.00.
 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.
 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.
 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, $38.99.
 The Menu
David Laris & Dean Brettschneider
This book is the culmination of the talents of two chefs; David Laris is an internationally renowned chef and Dean Brettschneider is an award winning baker. Together they aim to provide the home cook with 15 five-course menus for at home entertaining with a restaurant feel. For example, menu one from the chapter 'New Comfort Food' features risotto of porcini mushrooms, chicken breast & mascarpone with crispy skin & lemon foam, as well as chocolate & blue cheese tortellini with vanilla ice-cream, crunchy praline & caramel sauce. One for an experienced cook. Colour photography throughout. Hardcover, 215 pp. $48.95.
 Nobu Miami: The Party Cookbook
Nobu Matshuisa & Thomas Buckley
With a foreword from not just Daniel Boulud but also Ferran Adria there is a definite mutual admiration society happening! The focus here is on finger foods. The Japanese and South American (Peruvian) influences give the recipes a breath of fresh air to the party scene. Hardcover, 200 pp. $39.95.
 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.
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