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  Kitchen Scraps
Pierre Lamielle
Pierre A. Lamielle is currently a chef-instructor and food writer, but is also an award winning illustrator, and it is his wonderful and quirky illustrations which first attract one's attention in kitchen scraps. The recipes shouldn't be forgotten however, as they are equally interesting, and as well suited to a beginner as a more confident cook. Cheekily titled dishes such as religious honnandaise which can be used with the blessed eggs of st. benedictus (or eggs benedict, in translation) are irreverently named but straightforward and clearly explained. Full of wonderful colour illustrations. Softcover, 197 pp. $29.95.
 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.
 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.
 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.
 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. $58.95.
 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. $39.95.
 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.
 La
Mia Cucina Toscana
Pino Luongo
This celebrated New York Chef has written a highly personal and wonderfully
innovative take on the food of his native region, highlighted with striking
colour photos. Hardcover, 270 pp., Call for Availability.
 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.
 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.
 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.
 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.
 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.
 The
Balthazar Cookbook
Keith McNally, Riad Nasr, Lee Hanson & Kathryn Kellinger
Like its food, Balthazar's cookbook is uncomplicated, elegant and timeless. Colour
and black-and-white photos. Hardcover, 288 pp. $56.50.
 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.
 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.
 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.
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Girl in the Kitchen
Asian Flavors of Jean-Georges
Olives & Oranges 
Chef Daniel Boulud: Cooking In New York City 
Ad Hoc at Home
Under Pressure
Bouchon 
Raw 