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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.
 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.
 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.
 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.
 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.
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