America
 The Food52 Cookbook
Amanda Hesser
New York Times food writer Amanda Hesser and Merrill Stubs created the Food52 project to recognize the best of the best of home cooks in America. For 52 weeks they encouraged amateur cooks to contribute recipes that would compete in weekly contests. Upon the culmination of the timeline, all 52 recipes were gathered and published as an anthology of what the top home cooks in America have coming off their stoves. Hardcover, 439 pp. $35.00.
 American Flavor
Andrew Carmellini
Great classic American recipies with detailed instuctions. The book has side notes to help keep on track while cooking and preping. Each recipie also contains a breif history about the meal and allows you to get a deeper understanding of the ingredients you are cooking with. Hardcover, 323 pp.
 The Homesick Texan
Lisa Fain
Popular in late '80s, the buzz around the chile-spiked cuisine of Texas has died down considerably. The Homesick Texan could well revive interest in this addictively spicy food. The sweets which range from Chess pie to coconut tres leches cake combine the best of Southern and Mexican influences. Now based in New York, the author's memories of the food of her childhood only adds to the book's appeal. Color photos. Hardcover, 357 pp. $34.99.
 The Dead Celebrity Cookbook
Frank Decaro
There are no colour filled pictures, just an array of step by step, easy to follow recipies by different celebrities. This book features more that 100 celebrity recipies and provides you with a breif history of the celebrities. Very simple book in black and white. As stated by Frank Decaro, this book is essentially "A resurrection of recipies from more than 145 stars of stage and screen." Softcover, 370 pp. $23.95.
 Cooking Down East
Marjorie Standish
Experience the food of Maine through Marjorie Standish's eyes. Those who begin impartial to the flavors of seafood are sure to be converted after experiencing their first taste of Maine. Simple recipes encourage the reader to look at seafood in new and creative ways, and no matter where you are, you'll be sure to discover a new appreciation of seaside cuisine. Hardcover, 254 pp. $27.95.
 Canal House Cooking No. 6: The Grocery Store
Melissa Hamilton
The latest addition to the Canal House Cooking serial is focused on cooking from the grocery store. Just because you can't visit a butcher, or a greenmarket doesn't mean your meal is destined for mediocrity. Hamilton and Hirsheimer extol the virtues of simple market greens like escarole and kale and provide tips and tricks to push your cooking beyond the mundane fronteir that the grocery store has been unfairly pegged with. Softcover, 123 pp. $26.95.
 Sara Foster's Southern Kitchen
Sara Foster
Southern cooking's homey and comforting embrace is that much more achievable with Sara Foster's latest book in your collection. Paying homage to the classics while spinning off a new vision, Foster innovates upon a long-storied and loved cuisine to create original dishes redolent with history, but without any of that been-here-done-that drab. Hardcover, 393 pp. $40.00.
 Canal House Cooking Volume No. 5: The Good Life
Christopher Hirsheimer & Melissa Hamilton
Canal House has developed it's own cult following of readers who are enthralled with the delectable photography and irresistable recipes within the pages of each seasonal edition. The 5th book in the series focuses on luxury and enforces the need for people to spoil themselves every once in a while. Recipes include Black Truffle Brioche, classic Foie Gras Torchon and an impressive collection of charcuterie recipes. Avid followers will be thrilled with the latest iteration that continues the streak of whimsy and excitement that regularly permeate these books. New initiates may find themselves addicted to the book's inspriring anecdotes and cheeky humor. Softcover, 122 pp. $26.95.
 Fresh from the Market
Laurent Tourondel & Charlotte March
Chef Laurent Tourondel brings his classic French technique to the farmlands of America. Here he creates delicious plates with product from every season of the year. Tourondel proves that market inspiration can be one of the most powerful tools in a chef's repertoire as he whips up original and delectable dishes from his own backyard. Hardcover, 328 pp. $42.00.
 Sarah Raven Fresh from the Garden
Sarah Raven
As in her first book, Sarah Raven's Garden Cookbook ($59.95), this collection is driven by seasonal produce. Within each season there is a range of recipes from snacks to meat and vegetarian main dishes, side dishes, desserts, and beverages. Raven's generosity of spirit comes through in the recipe intros in which she gives credit to whom it is due. With its sensual photos of food and landscapes and vibrantly coloured cover, using this book as pleasing to the eye as it is to the palate. Hardcover, 464 pp. $60.00.
 Canal House Cooking Volume No. 4: Farm Markets & Gardens
Melissa Hamilton & Christopher Hirsheimer
A testament to the success of the preceding volumes, the seasonally published Canal House Cooking is back with Volume No. 4 and a whole new collection of refreshing recipes. Summer herbs are featured, as are "the big reds" (i.e. tomatoes). Simplicity and fresh ingredients are the key to this summery issue. Softcover, 124 pp. $26.95.
 Canal House Cooking Volume No. 3: Winter & Spring
Melissa Hamilton & Christopher Hirsheimer
If you haven't picked up the first two volumes in the Canal House Cooking collection, be sure to catch up at volume three! Not only are the recipes fantastic, but the photography and artwork are equally enticing. Included in the Winter & Spring issue: a step-by-step photo guide and recipe for making your own Fresh Pasta, an enticing section on Meat that includes a recipe for Stuffed Flank Steak (a variation on the Argentine recipe, "matambre"), and of course, the recurring "it's always five o'clock somewhere" feature...martini anyone? Softcover, 123 pp. $26.95.
 Canal House Cooking Volume No. 2: Fall & Holiday
Melissa Hamilton & Christopher Hirsheimer
This second volume of collected recipes from Canal House Cooking brings further delights to the table, this time in the form of Fall & Holiday recipes (Canal House Cooking will publish three seasonal volumes a year: Summer, Fall & Holiday, and Winter & Spring). Serving up classic recipes with a twist - see the Roast Turkey prepared using a dry-brining method - to mouthwatering temptations such as the Chocolate Gingerbread recipe, the Canal House Cooking publications are ones to enhance any homecooker's cookbook collection!
 In the Green Kitchen
Alice Waters
This book harkens to Chez Panisse's simplicity. Alice Waters captures the fundamentals of cooking whilst asking some of her famous chef friends (and sources of inspiration) to contribute their favourite basic kitchen techniques. A great teaching tool full of necessary life skills. Colour photos. Hardcover, 152 pp. $34.00.
 Fresh from the Farm: Great Local Foods from New York State
Susan Meisel
All within 100 miles of Union Square Market in New York City - you can visit pastry shops, dairies in the Hudson River Valley, bread makers, game farms and hatcheries in the Catskills. Great inspiration for a summer road trip. Remember to pack a cooler and away you go! Recipes are also included. Hardcover, 272 pp. $49.00.
 The Veselka Cookbook
Tom Birchard
Veselka began life as a newstand selling soups and sandwiches more than 50 years ago in New York's East Village. Without ever changing location it has become a 24 hour eatery, still serving the best in Ukranian comfort food; borscht, pierogi, goulash, and famous pancakes are all staples. Recipes here include traditional Ukranian dishes such as stuffed cabbage, as well as more traditionally American, like mac and cheese. There are also some New York favourites, like Black and White cookies and oatmeal raisin cookies alongside Ukrainian poppy seed cake and apple crumb cake. Great for a comfort food fix. Some colour photos. Hardcover, 257 pp. $35.99.
New American Table
Marcus Samuelsson
Born in Ethiopia, raised in Sweden, a UNICEF ambassador, and celebrated chef/co-owner of New York’s Aquavit, Marcus Samuelsson presents a collection of contemporary American dishes inspired by his travels across the United States and by the immigrants who populate the country. Turkey meat loaf with tomato spinach sauce, corn wild rice, almond chicken with avocado salsa and radish salad are typical of the simple by highly seasoned dishes. Colour photos.Hardcover, 356 pp, $48.00.
 Jamie's America
Jamie Oliver
Die hard Jamie fans will need no convincing to get his latest book, but luckily those less certain will take little persuading. The recipes here speak for themselves as Jamie travels across the United States sampling the cuisine. He admits that at the outset his idea of American food was of cheap fast food, but gets some cultural lessons in New York's Chinatown, cooking with cowboys in Wyoming and Montana, learning about Southern cooking in Louisiana and Georgia, and soaking up the culinary diversity of L.A. As usual Jamie's recipes are straight-forward and do-able, and the likes of Mountain Meatballs and Egyptian Stuffed Flatbread will have you hurrying to the kitchen. Full colour photos throughout. Hardcover, 360 pp. $59.95.
 L.A.'s Original Farmers Market Cookbook
JoAnn Cianciulli
JoAnn Cianciulli finds no shortage of inspiration at the L.A. Farmers Market - profiling numerous market vendors and showcasing a variety of recipes with international roots. Wonderful food and ideas are paired with a brilliantly cheerful layout inspired by the market, along with helpful tips for using specific ingredients. Softcover, 257 pp. $29.95.
 The Paley’s Place Cookbook
Vitaly Paley
Russian-born and French-trained, Vitaly Paley has been chef of Paley’s Place in Portland, Oregon since 1995. Together with his wife, Kimberly Paley, Paley’s Place has been featured in the New York Times, Gourmet, and Bon Appétit for their sumptuous food with local flare. This beautiful book provides colour photographs, illustrating step-by-step technique for sauces and meats, as well as information for hunting down the freshest ingredients available. Hardcover, 232 pp. $40.95.
 Bobby Flay's Burgers, Fries & Shakes
Bobby Flay, Stephanie Banyas & Sally Jackson
Bobby Flay shows off his true area of expertise with numerous takes on burgers, fries, and shakes that will surely have you reaching for the Tums. With only a few turns through this book, you'll have a hankering for a burger, fries, and maybe a Toasted Marshmallow Milkshake. A great book to have this barbecue season with enough pictures to set off a craving everytime you look though the pages. Hardcover, 160 pp. $30.00.
Tavern on the Green
Jennifer Oz and Karen LeRoy
From its magical Central Park setting, the venerable Tavern on the Green has, since 1930s, hosted everyone from anonymous newlyweds to the late cultural icons Julia Child and Jacqueline Kennedy Onassis. For the first time, it shares recieps for its sophisticated comfort food - macaroni with wild mushrooms and three cheeses, eggs benedict with blood orange hollandaise, ideas to help you create your own speical event, and snippets of its daily life, past and present. Hardcover, 310 pp. $47.95.
Dishing Up Vermont
Tracey Medeiros
Vermont is a food lover's delight. This delightful and informative book draws on the farms, suppliers and restaurants for its 145 recipes. Who can resist cheddar and butter from Cabot Creamery? The Green Mountain State has long been leading the way in local foods. For those close enough, a summer road trip to Vermont would be an ideal way to bring this book to life. Softcover, 288 pp, $22.95.
 The
Splendid Table’s How to Eat Supper
Lynne Rossetto Kasper and Sally Swift
The companion book to the National Public Radio show presented by
Lynne Rossetto Kasper and Sally Swift is a gem from beginning to end. Full
of quotable quotes from figures historical and contemporary, advice from
show guests including Paul Bertolli, Thomas Keller, and Peter Mayle, and
their own tartly amusing observations, the book is a pleasure to read.
The recipes offer the sort of flexibility everyone needs in their repertoire
of weeknight dishes things that can be expanded, reheated, that will tempt
after a hard day at work. With larger type and colourful photos, it is
also a book with visual appeal. Hardcover, 338 pp. $40.00.
 Neiman Marcus Taste
Kevin Garvin
On the occasion of department store Neiman Marcus's 100th anniversary comes this book of recipes and recollections from its restaurant kitchens. The theme is home-style Sunday suppers, the dishes most requested by customers and are rated out of 3 stars for simplicity. Classic dishes like Creamed Chicken a la King in a Savoury Herb Popover are here, and new ideas too, such as BBQ Scallops with Lemon Aioli. Hardcover, 288 pp. $57.00.
 Bobby Flay's Mesa Grill Cookbook
Bobby Flay
Since opening his first Mesa Grill in 1991, Bobby Flay has been the “face” of
contemporary southwestern cooking with its mélange of hot, smoky,
earthy, and sweet flavours. The recipes range from mango-glazed bacon
to smoked shrimp cakes with roasted corn and poblano relish and cilantro
vinaigrette. Desserts are high on the gooey, sticky scale: e.g., chocolate
custard corn pone with freshly whipped cream and a warm chocolate cake
with dulce de leche. Colour photos. Hardcover, 278 pp. $44.00.
 American Masala
Suvir Saran
The author of Indian Home Cooking ($48.50) marries Indian
spices with American techniques to give a spicy kick to familiar dishes
like macaroni and cheese, corn salad, and meat loaf. Even desserts
get the treatment. How about mixed-fruit cobbler spiked with peppercorns
and cayenne? Donuts with yogurt, nutmeg, ginger, and cinnamon? Seductive
colour photos give the book extra appeal. Hardcover, 264 pp. $44.00.
 Cooking with Shelburne Farms
Melissa Pasanen
Avant-garde this ain’t. The design screams mid-eighties and the recipes, well, we have seen recipes for shepherd’s pie and for slivered Brussels sprouts with bacon and apple before. Do not be put off - that older-style design is very user-friendly. Who wouldn’t want to collapse into a vat of shepherd’s pie with caramelized onions and cheddar mash? An environmental education center and working farm, Vermont’s Shelburne Farms also produces fine cheddar. B& w, colour photos. Hardcover, 288 pp. $41.50.
 Welcome to Michael's
Michael McCarty
With restaurants in Santa Monica and New York city McCarty knows a thing or two about throwing a party. To quote Wolfgang Puck, "There is no boring meal with Michael. It's always a great party." Recipes are not complicated and full of flavour and eye appeal. Hardcover, 229 pp. $46.50.
 A Great American Cook
Jonathan Waxman
Think of the Barefoot Contessa and Foster’s Market taken up a few notches to arrive at Jonathan Waxman’s exalted home cooking. A pioneer of modern American cuisine, Jonathan Waxman did his time in some of the great kitchens of France and with Alice Waters at Chez Panisse before opening the late, great Jams. Now a bi-coastal restaurateur, Waxman’s home cooking includes lobster salad sandwiches, grilled rabbit with roasted tomato salad, and gingerbread with brandied plums. Colour photos. Hardcover, 286 pp. $43.95.
 The Wonder Bread Cookbook
Yes, it is true. The same corporation (Interstate Bakeries Corporation) that gave us Hostess potato chips and Twinkies also gave us Wonder Bread. In celebration of the squooshy wonder’s 85th anniversary, Wonder solicited fan faves that run the gamut from grilled baloney and Wonder to Wonder Napoleons and Wonderstrudel. Throughout there are vintage advertising graphics and slogans to bring out the Wonder lover in all of us. Colour illustrations. Hardcover, 100 pp. $16.50.
 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.
 The Settlement Cookbook
Mrs. Simon Kander & Mrs. Henry Schoenfeld
Also titled The Way To A Man's Heart, this is a classic American cookbook that was a staple of kitchens for more than half a century before it fell out of use. This is a fascimile copy of the 1903 edition, which was put together by cooking students at the Milwaukee Settlement House. Surprisingly many of the recipes hold up to today's tastes, but this is worth it for the glimpse back in time, with priceless entries like how to build a fire. Hardcover, 190 pp. $17.95.
Blue Ribbon Recipes
Barbara Greenman
There is contemporary American cuisine as envisioned by Alice Waters
in which every baby lettuce leaf , heirloom tomato, and heritage- breed
pork chop has a pedigree. This book has nothing to do with that vision. Virtually
every one of the 693 recipes –winners from state and county fairs—has
at least one ingredient that comes from a can, box, or plastic bag.
From a breakfast egg and potato bake with mushrooms(cream of mushroom soup,
jar of mushrooms, sour cream) to fudgy mint squares(sweetened condensed milk,
cream cheese…), this book will have you steering your grocery cart
to the inner supermarket aisles. No photos but there is a pocket for
clipped recipes. Binder, 400 pp. $24.95.
Heritage of Southern Cooking
Camille Glenn
A cooking school teacher, caterer, and Louisville Courier-Journal food columnist, Camille Glenn knowledge of Southern cooking and its history. Cornmeal spoonbread soufflé, jambalaya, Brunswick stew and perfect vanilla ice cream are just a sample of the seductive flavors of the south. Clear layout , sidebars, and colour photos make this book easy to use. Softcover, 252 pp. $23.95.
 The Glory of Southern Cooking
James Villas
This latest offering from the former food editor of Town and Country was
the one he was born to write. Villas presents the ultimate compendium
of southern food. While traditional foods, like okra, grits, catfish,
sweet potato are found throughout there are many dishes that reflect
the more modern approaches of cooking in the south today. Hardcover,
432 pp. $37.99.
 Sara Foster's Casual Cooking
Sara Foster with Carolynn Carreno
For those of us who have ever served up a salad, scrambled egg, or sandwich and called it dinner, Sara Foster offers inspired recipes and variations that prove our point - while also giving contemporary interpretations of more substantial dinner fare. It is a collection you will grab for both daily family dinners and spur-of-the-moment entertaining. Unlike Foster's earlier books (The Foster's Market Cookbook, $53.00; Fresh Every Day, $50.00) there is, alas, very little baking in this new one. However, this will not deter us as she is one of our favourite unheralded authors. Hardcover, 256 pp. $44.00.
 The San Francisco Ferry Plaza Farmers Market Cookbook
Christopher Hirsheimer and Peggy Knickerbocker
A gorgeous guide to the four seasons of produce available at the San
Francisco Farmer's Market. Whether you just found your first blood
oranges, bought too many ripe avocados, or don't know what to do with
kale this book will help. Each entry has info about selecting and storing
that fruit/vegetable and delicious recipes that will bring out the
best of it.. Softcover, 299 pp. $27.95.
 Cristina's of Sun Valley
Cristina Ceccatelli Cook
Gorgeous pictures and food from ski town Sun Valley, Idaho. Cristina’sTuscan
childhood is evident in these wonderful recipes, with a heathy dollop
of Americana just to balance things out. Great ideas for year-round
family dinners and meals to share with friends. Hardcover, 160 pp.
$58.95.
 Being
Dead is No Excuse
Gayden Metcalfe and Charlotte Hays
Subtitled The Official Southern Ladies Guide to Hosting the
Perfect Funeral, this book shows that tastefulness need not
cease with one's last breath. Congealed salads (jellied salads to those
of us north of the Mason-Dixon Line), devilled eggs and humour abound.
Hardcover, 243 pp, $25.95.
 Red
Cat Cookbook
Jimmy Bradley & Andrew Friedman
The Red Cat restaurant has been a mainstay in New York city's Chelsea district.
A true neighbourhood place where good, seasonal food meets hearty preparation.
Definitely a restaurant cookbook made for the kitchen, not the coffee table.
Hardcover, 266 pp. $47.00.
Deep South Parties
Robert St. John
The alternative title of this book is "How To Survive the Southern Cocktail
Hour Without a Box of French Onion Soup Mix, a Block of Processed Cheese, or
a Cocktail Weenie." In other words, it's entertaining southern-style without
the cheesy, 70s era food. Hardcover, 250 pp. $25.95.
 The PlumpJack Cookbook
Jeff Morgan
A lovely cookbook from the popular winery and associated restaurants
in San Francisco, this title includes gorgeous photos of Napa and
Squaw Valleys (as well as the food) and a history of the winery and
Napa Valley in general. Hardcover, 210 pp. $48.00.
 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.
 The Essential New York Times Cookbook
by Amanda Hesser.
For all those who love the recipes of New York Times this gives you a chance to have your favourites in one place. Hesser is terrific at pulling together the old and the new to give a timeless feel to the book. $45.00.
 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.
 The
Desperate Housewives Cookbook
Christopher Styler with Scott S. Tobis
Juicy dishes and saucy bits! Bake like Bree, be a gourmand like Gaby,
prepare simple yet savory fare like Susan or make child friendly cuisine
like Lynette. Mouthwatering and easy to prepare, 125 delicious dishes
made famous by America's favorite housewives. 273 pp. $36.95.
 The
Waldorf-Astoria Cookbook
John Doherty with John Harrison
120 recipes from the hallowed kitchens of the famous New York icon. Executive
chef for twenty years, John Doherty shares his signature dishes, alongside
historical sidebars chronicling the hotels hundred year history and
wonderful photos which make this book a cooks dream come true. 272
pp. $65.00.
 Dave’s
Dinners
Dave Lieberman
The star of the Food Network’s Good Deal bases his home
cooking on fresh ingredients. There are plenty of pastas, soups, and one dish
meals but the standouts are the finger foods which work either for a casual family
meal or for entertaining.Colour photos. 212 pp. $36.95.
 The
Sustainable Kitchen
Stu Stein with Mary Hinds and Judith H. Dern
Passionate cooking inspired by farms, forests and oceans. Softcover, 231
pp. $29.95.
 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.
 Kitchen
Life
Art Smith
He may be Oprah's personal chef but Art Smith writes cookbooks with the average
family in mind. Mini meatloaf, honey-mustard chicken breasts, and chunky beef
chilli may answer the prayers of the time- challenged parents of picky eaters.
Colour photos. Softcover, 325 pp, $26.95.
 American
Sandwich
Becky Mercuri
An accompaniment to a PBS special, American Sandwich features
a sandwich recipe from every state-eg. muffaletta from Louisiana,
lobster roll from
Maine, Cuban sandwich from Florida. However, without mention of
the famous club sandwich, the book seems a little incomplete. Vintage
illustrations. Softcover, 141 pp, $15.95.
 Coyote
Café
Mark Miller
Published in 1989, Mark Miller's first book has become one of the classics on
Southwestern cuisine. Venison chile, confit of duck tamale and Coyote churros
are among the signature dishes. Funky graphics. Paper, 192 pp. $29.95.
 Restaurant
Favorites at Home
Editors of Cook
s Illustrated Magazine
The editors of Cook
s Illustrated Magazine do it all for you from cutting those large quantity
recipes down to size to showing you how to garnish like the pros. Recipes
run the gamut from shepherd s pie to sesame-crusted tuna with Asian vegetables
and sticky jasmine rice. Line drawings and B& W photos. Hardcover, 418
pp, $39.95.
 The
Fearless Chef
Andy Husbands and Joe Yonan
A restaurateur in Boston and Providence, Husbands dug into the international
repertoire for his brand of bold new cuisine—collard greens with smoked
turkey butt, Latin-style coleslaw, apple empanadas. Part of the proceeds from
this book go to hunger relief through Share Our Strength. No colour photos. Paper,
304pp, $24.95.
 The
Gourmet Cookbook
Edited by Ruth Reichl
You will find tomato ketchup and beef Wellington but no cauliflower
soup or fruit cake.Nonetheless Ruth Reichl and her staff sifted
through 50,000 recipes published
over six decades to create a culinary portrait of North America. Too bad only
some of the recipes are dated and attributed. Headings written in yellow are
difficult to read Line drawings. Hardcover, 1040 pp, $55.00.
The Girl & the Fig Cookbook
Sondra Bernstein
Philadelphia-trained Bernstein combined her love of things French
with fresh California produce to open what is now a chain of three
girl & the fig
restaurants. It is her condiments that are particularly interesting—orange
pomegranate glaze, saffron balsamic essence, fig and olive relish. Many of
the recipes also offer wine suggestions and comments on ingredients or garnishes.
Bernstein also provides a list of local artisanal cheesemakers. B& W photos.
Hardcover, 266 pp, $45.00.
 The
New York Restaurant Cookbook
Florence Fabricant
Fabricant presents a collection of fabulous recipes from some of
New York City's renowned eateries. The price of the book is considerably
less expensive than dining at some of these establishments. Hardcover,
287 pp. $45.00.
 Flavor
Rocco DiSpirito
The book from a New York chef made famous (or infamous) by his reality
television series, The Restaurant, which fuelled many water cooler
discussions this summer. The book displays DiSpirito's energy and
knack for creating rustic Italian fare with a twist. Hardcover, 350
pp. $50.00.
 The
Metropolitan Bakery Cookbook
James Barrett & Wendy Smith Born
The Metropolitan Bakery in Philadelphia has baked European-style
pastries, breads, spreads and salads that loyal customers have
devoured for a decade and thankfully, they're sharing their
recipes. Hardcover, 257pp., $44.95.
 The
Cakebread Cellars Napa Valley Cookbook
Jack Cakebread, Brian Streater & Dolores
Cakebread
This beautiful book contains recipes and wine pairings to celebrate
every season's harvest. Truly an ode to the wonderful foods and
wines of this sunny region of California. Hardcover, 228pp., $55.00.
 A
Thousand Years Over A Hot Stove
Laura Schenone
A loving tribute to generations of American women who have lived so much through
and with food. Schenone celebrates women's lives, homes and communities
with recipes and intriguing black-and-white photos. Hardcover, 412pp., $52.50.
 The Best Of Gourmet: Featuring The Flavors of San
Francisco
Edited by Gourmet Magazine
A showcase of some of the most exciting, culturally diverse fare
in America, some inventively inspired by glamourous, smoky detective
films of the 1930's and more,
illustrated with full colour photos. Hardcover, 285 pp. Call for availability.
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Annie & Margrit
Rachael Ray's 30 Minute Meals 2 
Tante Marie's Cooking School Cookbook 
Big City Cooking 
Beyond Gumbo 
The Zuni
Café Cookbook 
The Whole Foods Market
Cookbook
Patrick
O Connell's Refined American 
An African American Cookbook
The Foster's Market Cookbook
Local Flavors
The Cooking Club Cookbook
Seriously Simple: Easy Recipes for
Creative Cooks
Magic in the
Kitchen: The American Chef, Whimsical Portraits & Outstanding Recipes
Yellow Farmhouse Cookbook 