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  Blue Water Cafe: Seafood
Frank Pabst
Frank Pabst, Vancouver chef and owner of Blue Water Cafe lets us in on his culinary secrets. We can now indulge in delectable dishes, including Alaskan King Crab Panna Cotta or Smoked Albacore Tuna Terrine. With detailed instructions about ingredients Pabst brings out the chef in all of us. Hardcover, 201 pp. $45.00.
 The Art Of Aureole
Charlie Palmer
Cuisine as art, or if you prefer, art as cuisine; in any case, Palmer is the
master at elevating his cooking to soaring heights. Innovative and beautifully
photographed, but the page layout makes this one at times annoying and difficult
to read. Hardcover, 240 pp. $75.00.
 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.
 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.
 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.
 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.
 Chez
Jacques
Jacques Pepin
Truffle and pistachio sausage, pate of pheasant and roast chicken are a few of
the “favorite things” which Jacques Pepin celebrates in a memoir-
cum- distillation of his culinary philosophy. Complimented by gorgeous colour
photos and reproductions of Pepin’s artwork, a book which might have been
totally self-indulgent combines charm with a reservoir of knowledge from which
cooks, amateur or professional may benefit. Hardcover, 271 pp. $54.00, or a boxed
limited edition with an original piece of art, $180.00.
 Fast
Food My Way
Jacques Pépin
Pépin shows that with a few well-chosen ingredients, and
perhaps a pressure cooker, good meals can be ours any day of
the week. Colour photos. Hardcover, 240 pp, $33.95.
 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. Softcover, $40.00 without accompanying DVD.
 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, Call for availability.
 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.
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