|
|
General
See also: General - More books
 Terrine
Stephane Reynaud
Perennially-neglected terrine stars in the second Phaidon book from Stephane Reynaud (Pork & Sons, $49.95). There is a broad spectrum of recipes from vegetable through meat (including game), cheese, and surprisingly, a lovely selection of dessert terrines. For each type, Reynaud offers a few appropriate sauces. Lacking general instructions for terrine making, this book is a better bet for the experienced cook or professional. Colour photo with each recipe. Hardcover, 167 pp, $29.95.
 The Best of Gourmet
Gourmet magazine
Beginning in 1941 with nasi goring and ending with Caesar salad in 2005, this year’s Best of Gourmet traces the upward projectile of interest in international foods in Gourmet’s 65 year history. As it does every year, there is also a selection of the magazine’s best themed menus and favourite quick and easy dishes - 350 recipes in all. Hardcover, 303 pp. $50.00.
 2500 Recipes: Everyday to Extraordinary
Andrew Schoss & Ken Bookman
Great for beginning cooks, this book features recipes for just about any dish and occasion. There is a helpful "Toolbox" chapter on equipment, techniques, and glossary of cooking terms. the book is divided into Basics, Everyday, and Special Occasion sections, with recipes arranged by technique, type of meal, or featured ingredient. This book is useful for any kitchen, from busy families to hungry students. Softcover, 600 pp. $29.95.
 Season to Taste
Liam Tomlin
A master of contemporary simplicity, South African-based food editor Liam Tomlin founded the Sydney restaurant Banc. He is also on British Airways’ Culinary Council with Jancis Robinson et al. Both his Irish roots and his more international experience are visible in dishes that encompass bacon and eggs with colcannon, freshly shucked oysters with Vietnamese dressing, and carpaccio and tartare of venison with truffle dressing. A stunning photo of the plated dish accompanies each recipe. There is also an extensive selection of basic recipes and techniques from vinaigrettes to flavoured oils to candied peel to how to shuck an oyster. Import, hardcover, 224 pp. $59.95.
 The New York Times Country Weekend Cookbook
Edited by Linda Amster
Featuring favourite recipes from the paper’s food columnists, New York Times compilations are always reliable and often feature the latest trends in doable-at-home versions. What they usually are not is attractive. This one breaks that tradition with the addition of colour photos. Along with current Times writers like Mark Bittman, there are vintage gems from Craig Claiborne, Pierre Franey and Bryan Miller. There is even an essay from the man whose name became synonymous with country weekends: Lee Bailey. Elegant simplicity is the best way to sum up the recipes contributed by a broad range of writers: Mollie Katzen, Diana Kennedy, Nigella Lawson Alfred Portale…. Hardcover, 271pp, $40.00.
 Express Aisle Gourmet
Bill Dertouzos
Promising quick meals prepared with 12 grocery items or less, this is a good choice for those who need a little inspiration at the dinner table but not a lot of time. Lots of classic, homey dishes like lemon chicken, turkey meatloaf, and pork tenderloin will satisfy picky eaters but there are fancy items too, like filet mignon with blue cheese to satisfy more advanced tastes. Colour photos. Softcover, 120 pp. $18.95.
 The Flexitarian Table
Peter Berley
Here is a book that solves the problem of feeding the family vegetarians and meat eaters without cooking two separate meals. Peter Berley (Fresh Food Fast,$27.95) has created recipes for which you can use either a vegetarian or meaty main ingredient: charmoula lamb/tempeh kebabs or smoked salmon/sun-dried tomato croque monsieur. Even better, the recipes are organized into season menus complete with game plan and hints. Bright graphics with colour photos. Hardcover, 342 pp. $39.95.
 I Like Food, Food Tastes Good
Kara Zuaro
Favourite recipes from musicians might sound like a pretty kitschy idea, but all the bands here are alternative and indie rock groups so there is little chance of that here, unless the dish was meant to be kitschy. The dishes are economical and probably best when a little inebriated (to reflect their origins) and that is in no way a bad thing. Softcover, 254 pp. $22.95.
All-New Complete Cooking Light Cookbook
Cooking Light magazine
Hundreds of recipes from Cooking Light magazine. Each recipe comes (of course) with a complete nutritional breakdown. The book also includes a useful appendix with ingredient substitutions and measurement conversions. Colour photos. Hardcover, 564 pp. $44.95.
 Cooking Light Weeknight
Cooking Light magazine
Cooking Light magazine can always be depended upon for tasty and healthy recipes, and this book (one of a new series) is no different. With quick dishes and a make-ahead section these are recipes for everyday, but there are many meal ideas that are suitable for company too. There is also a helpful guide to stocking your pantry. Other titles in the series include Salad and Slow Cooker. Colour photos. Hardcover, 144 pp. $21.95.
 The Silver Palate Cookbook 25th Anniversary Edition
Julee Rosso, Sheila Lukins & Michael McLaughlin
How time flies when one is enjoying oneself in the kitchen.! The quintessential cookbook of the eighties, the book which changed cookbook design forever, is now officially a classic. All the favorite recipes are still here - yes the chicken Marbella in all its glory - the only change is the addition of colour photos and some lovely testimonials. Hardcover, 450 pp. $25.95.
 Complete Traditional Recipe Book
Sarah Edington
From the National Trust, this book celebrates British cooking as it was before the Roux Brothers, Raymond Blanc, Marco Pierre White, Gordon Ramsay, Heston Blumenthal et al got their hands on it. Cornish pasties, cock- a- leekie soup, flummery, Eton mess, fools, crumbles are all here in one comprehensive volume. Colour photos and no they are not just beige and white! Hardcover, 335 pp. $56.00.
 How To Cook The Perfect....
Marcus Wareing
A perfectionist and longtime collaborator with Gordon Ramsay (Aubergine, Petrus), Marcus Wareing is determined to pass along to the home cook the knowledge that professional chefs take for granted. All the recipes here are familiar - e.g. three-pepper steak, mum’s pork chops, chocolate fondants, even poached eggs. Wareing defines the "key to perfection" for each then demonstrates how to achieve it. Step-by-step colour photos. Hardcover, 223 pp. $59.95.
 Tasty
Roy Finamore
One could call this a trading places book. Behind Martha Stewart, Ina Garten, Gale Gand, and Tom Colicchio there is an editor: Roy Finamore. Like any good editor he has taken their simple aesthetic and pared it down even more. The result is stylishly flavorful everyday cooking - savory bread puddings, roasted asparagus, chipotle noodles,even deviled eggs. Colour photos. Hardcover, 479 pp. $37.95.
 A
Twist of the Wrist
Nancy Silverton
Famed for desserts as Spago’s pastry chef and for breads as founder of
La Brea Bakery, Nancy Silverton is not the first name one would associate with
corrugated cuisine - ingredients from cans, boxes, bags and jars. Using just
such ingredients, she shows time-pressed cooks a delicious way out or the order-in
rut. Besides recipes, she has included a lengthy list of have-on-hand staples.
Hardcover, 262 pp. $37.95.
 The Best Make-Ahead Recipe
Cook's Illustrated
Another volume from the ever-prolific editors at Cook's Illustrated. These are recipes that can be frozen, stored, and reheated without sacrificing flavour or texture. Now you might have heard this claim before, but no one tests recipes like the America's Test Kitchen gang (some would say over-test) so you can trust that your meat dishes stay juicy and nothing turns to mush. As usual, there are also equipment and ingredient reviews and helpful hints. Colour plates. Hardcover, 435 pp. $43.95.
 Fine Cooking Annual 2007
From the editors and contributors of Fine Cooking
Here in one volume, as opposed to the well-thumbed individual magazines falling off your bookshelf, are all the best recipes, advice, and techniques from the previous year’s magazines. Though not so obsessive-compulsive as Cook's Illustrated, Fine Cooking is equally adept at solving cooking puzzles. Colour photos. Hardcover, 382 pp, $44.00.
 Great Food Fast
From the Kitchens of Martha Stewart Living
One should take a moment to remember that this year marks the 25th anniversary of the publication of Martha Stewart’s first book, Entertaining, ($34.95tr). She is still, after all these years and a spot of trouble, at the top of her game. This book, at the other end of the opulence scale from her first book, is the first collection of recipes from the digest-sized Everyday Food. Simple recipes roasted salmon with lemon relish, steak and onion sandwiches, mushroom tartin a clean format, each with a colour photo help make getting dinner on the table a snap. Colour photos.Paper, 384 pp, $30.00.
 Clueless in the Kitchen
Evelyn Raab
One of the best learning to cook books we have, this is a perennial favourite. Though it is aimed at teens anyone finding themselves cooking for the first time will benefit. The book is full of useful information, from a glossary of cooking terms to how to stock and take care of your kitchen. The recipes will grow with you, with easy dished like scrambled eggs right up to more complicated things like a traditional turkey dinner. Line drawings. Softcover, 216 pp. $19.95.
 Cooking for One
Christina Kemp
Hints, tips, and recipes for those who find themselves eating alone and who want the sophistication of larger recipes without the leftovers. Also great for those who just need some new ideas to add to their repetoire. There are a variety of recipes for different tastes, including fish in coconut mustard sauce, puff pastry with vegetables, and chanterelle risotto. Colour photos. Softcover, 64 pp. $9.95.
 Cooking for Two
Cornelia Adam
A slim little book full of recipes and tips on cooking for two. Perfect for those couples tired of always having leftovers here is a book with dishes portioned for two but without sacrificing the appeal and taste of recipes designed for 4 or 6. For example, arugula-crusted rabbit fillet or duck breast fillets with Chinese cabbage. Softcover, 62 pp. $9.95.
 Hands-Off Cooking
Ann Martin Rolke
Great for those always juggling priorities this book is full of recipes that require little preparation and then cook unattended, leaving the cook free for other things. Lots of soups, stews, roasts, and casseroles, as well as a variety of savory pies the dishes are family-friendly but nice enough for company. Perfect for those hosts who hate to still be in the kitchen when the guests arrive. Line drawings. Softcover, 184 pp. $21.99.
Test Kitchen Favourites 2007
America's Test Kitchen
The latest offering from the Cook's Illustrated team in America's Test
Kitchen, this volume is full of favourite, everyday family dinners
and easy, classic dishes for company. Of course, these recipes are
accompanied by plenty of analysis and product testing. Colour plates.
Hardcover, 339 pp. $43.95.
  Lucy's Kitchen
Lucy Waverman
We eagerly await any new book from Lucy Waverman with great anticipation.
Lucy’s
home cooking is a magical blend of the simple and sophisticated, informed by
her love of international travel and her Scottish roots. In what is probably
her most personal book, Lucy celebrates the kitchen as the heart of her home.
She also embraces another part of her past - as a cooking teacher - in highlighting
the various techniques and ingredients integral to bringing meals to the table
quickly and tastefully every day. Rob Fiocca’s glorious photography adds
another element of pleasure to a book we will reach for again and again. Paper,
288 pp, $35.00.
 The
Bon Appetit Cookbook
Barbara Fairchild
Always perceived as more accessible than its rival, Gourmet,
the American food magazine Bon Appetit celebrates its 50th anniversary
with this collection of more than 1200 of its best recipes. From breakfast dishes
to elegant frozen desserts, the recipes are designed for success whatever the
skill of the cook. Colour photos. Hardcover, 792 pp. $41.99 including a 12 month
complimentary subscription to the magazine.
 Starting
with Ingredients
Aliza Green
Green has had success writing in collaboration with chefs as well as on her own
(le Bec Fin) but this is her most ambitious book. Layed out with one hundred
chapters that focus on a single ingredient, giving history, variety descriptions,
recipes. Hardcover, 1055 pp. $48.00.
 The Cook's Companion
Whether your taste is for fois gras or fry ups, this tasty compilation of
the wise, the weird and the faintly absurd will soon have you asking
for more. This cute little book is an essential ingredient in any
kitchen and is boiling over with foodie facts, fiction, science,
history and trivia. 160 pp. $19.95.
 Joy of Cooking 75th Anniversary Edition
Irma S. Rombauer
In 1997 Joy came out in the first updated edition since 1975, except without
much of the reference material (canning, freezing, etc) and some
beloved but old-fashioned recipes like tuna casserole (as made with
cream of mushroom soup). This anniversary edition makes up for those
shortcomings, keeping the modern recipes but adding back many of
the original dishes that reflected 1940s-1970s American tastes. Perhaps
more useful than ever, and besides, where else would you find a recipe
for lemonade for 100 or how to cook raccoon? Hardcover, 1132 pp.
$36.00.
 Barefoot
Contessa Cooks at Home
Ina Garten
When we say more of the same we mean this in good in a good way. Contessa fans
will not be disappointed. Garten has also included four pages of food places
to visit when touring the Hamptons. Hardcover, 256 pp, $45.00.
 Eating
Well Serves Two
Jim Romanoff and the Test Kitchens of EatingWell
There are few small quantity cookbooks; fewer still that are exceptional. This
one from the editors of EatingWell represents great value for
money with advice for planning(including seasonal menus), shopping for, and cooking
nutrient-rich meals in under 45 minutes. Nutritional breakdown and colour photos.
Hardcover, 256 pp. $31.00.
 The
New York Times Cookbook
Craig Clairborne
The classic gourmet cookbook for the home kitchen now completely
revised and updated with hundreds of new recipes. Hardcover, 799
pp. $50.95.
 Best
of the Best Volume 9
Editors of Food & Wine Magazine
Favorite recipes from the 25 best cookbooks of the year compiled by the editors
of Food & Wine Magazine including exclusive new recipes
from great cooks like Mario Batali and Bobby Flay, Giada de Laurentiis, Paula
Wolfert, Tyler Florence, Melissa Clark, Suzanne Goin, Rick Bayliss and others.
287 pp. $38.95.
 Tasting
Club
Dina Cheney
You have done winetastings, vertical, horizontal, sideways. Now there
is a beautifully produced guide to a whole world of tastings including
apples, honey, cheese and balsamic vinegar. Colour photos. 255 pp.
$30.00.
 Barbarians
at the Plate
Marialisa Calta
Snapshots of how real families eat, recipes with kid-appeal, and the
all-important helpful hints on all aspects of the home kitchen make
this a good choice for the family cook. Drawings. Softcover, 232 pp,
$26.00.
 Mama
Now Cooks Like This!
Susan Mendelson
Back in the day the Lazy Gourmet cooked only vegetarian
but this medley of Susan Mendelson’s greatest hits does include meat,
fish, and poultry. Best of all, a whole new round of bakers (and
eaters) will
discover the nutty pleasure of her money-back guarantee brownies.
Softcover 224 pp. $29.95.
 Marie
Claire Comfort
Michele Cranston
Like Martha Stewart, Ina Garten, and Sara Foster, Australian Michele Cranston
has a talent for re-inventing the familiar. As in her other books
(Zest, Luscious, et al $29.95) Cranston is particularly inventive
with vegetables
whether in salads or side dishes. An orange soda bread with mixed
seeds is another must-sample. Colour photos. Softcover 224 pp $29.95.
Good Housekeeping Great Home Cooking
Here is a real treasure trove of traditional American recipes. If
you have been longing for Parker House rolls, Waldorf salad, smothered
pork chops or a New England boiled dinner, you will find them all
here in one well-illustrated collection.
 Pleasures
Pure & Simple
Brita
Housez
After focusing on healthy cooking in her previous books (Tofu
Mania,
$12.95 and The Soy Dessert and Baking Book,$25.95) , Brita Housez
should find a wider audience with this pleasure-centered collection
of dishes
for everyday and entertaining, brimming with innovative combinations
eg tuna with caramelized apples, onions, and fennel. Great desserts
too! Colour
photos.
Back to top
|
|
Luscious:
Simply delicious food from Marie Claire 
At
Home with Magnolia
The
First-Time Cook 
Kitchen 
The
Best Kitchen Quick Tips 
Cover & Bake 
The
New Best Recipe 
The
Instant Cook 
The
Rustic Table 
Kitchen
Life 
The
Simpler The Better 
How
to Cook Better 
The
Gourmet Cookbook
Restaurant Favorites at Home
Lost
Recipes 
How
to Peel a Peach
Cooking
in the Nude Quickies
The
Cook's Canon: 101 Classic Recipes Everyone Should Know
Come
For Dinner 
Very Simple Food