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New Books Rockpool Bar & Grill Neil Perry Neil Perry's sixth cookbook dishes out recipes from his critically acclaimed Rockpool Bar & Grill which boast several locations around Australia. Not only does this book feature mouth-watering elegant dishes, but their is also discussion on the history of the restaurant, background of the suppliers, and signature cocktails. Perry delivers recipes that marry the classic with the modern such as confit duck with roasted mango and tuna tartare with Moroccan eggplant. Colour photos. Hardcover, 455 pp. $79.95. Veggiestan Sally Butcher While vegetarian meals seems like a trend in America, for centuries vegetarian cuisine has been the norm in the Middle East. From classics such as aloo gobi to lesser known dishes like Eshkaneh (Persian Egg and Onion Soup), discover a new way of eating vegetarian where the object isn't to imitate meat, but to celebrate vegetables for being delicious just the way they are! Hardcover, 271 pp. $52.95. Bite by Bite Peter Callahan Tired of deviled eggs and cruditee platters when it comes to finger food at parties? Let Peter Callahan amp up your amuse bouche repertoire and hit refresh on whatever drab rotation of "the usuals" that's been on repeat for what seems like forever. Make your canapes the talk of the town with offerings such as Tuna Cheesesteaks and Bagel Profiteroles. Hardcover, 256 pp. $40.00. Malouf: New Middle Eastern Food Greg & Lucy Malouf This is the influential Australian couple's sixth book - remember Arabesque, Moorish, Saha, Turquoise & Saraban. Malouf is chef at MoMo restaurant in Melbourne and Lucy is a food writer and editor based also in Melbourne. His modern recipes from the middle eastern region are transformative. This latest effort is just, if not more, stunning than previous books. Hardcover, 416 pp. $64.95. Import. Made in Sicily Giorgio Locatelli Locatelli is one of those thoughtful chefs you'd love to sit down with and chat the night away, preferably in Sicily. Meantime we make do with his latest book and feel a part of his life long pull to Sicily. His earlier book Made in Italy is a classic of chef writing. Hardcover, 424 pp. $64.95. Import. The Food Lover's Guide to Wine Karen Page with Andrew Dornenburg We always love anything from Page and Dornenburg, (Flavor Bible, What to Drink with what you Eat) as we learn so much but don't feel preached to and they present the information in such an easy, usable format. The dynamic duo understand food and wine are not mutually exclusive and those who love food may not have the same knowledge about wine. Hence the book. Great gift.Hardcover, 336 pp. $39.00. Mourad: New Moroccan Mourad Lahlou Like so many other cooks in San Francisco, Mourad Lahlou came to the city as a graduate student. After starting to cook the foods he missed from his native Morocco, his interest in economics was eclipsed. Meals for himself gradually morphed into the Michelin-starred restaurant, Aziza, From basics like different harissas and chickpea spread beautifully minimalist dishes such as fava beans and ramps , 51/2 minute eggs and chicken cracklings and in Morocco meets modernist, berbere-crusted scallops with cauliflower couscous and vadouvan foam. Colour photos. Hardcover, 389 pp. $46.00. Barrafina Hart & Mohacho Based in London's Soho, Barrafina is the city?s premier modernist tapas bar. Now you can avoid the lines and do it at home. The 120 recipe book offers a wide range of dishes from finger foods pan con tomate to plated dishes such as oxtail with scallops. Likewise there is a range of difficulty from simple tortillas to alioli mousse crowned gazpacho with langoustines. Color photos. Hardcover, $45.00. Artisan Cheese Making at Home Mary Karlin It seems hot on the heels of the charcuterie movement, people are embracing their inner cheese maker and experimenting with their own renditions of the age old practice of mixing milk, rennet and time. An excellent book to use if you're keen on making your own fromage, the book is segmented based on difficulty, so once the easy cheeses are mastered, you can move on to the more challenging (and often stinkier!) varieties! Hardcover, 247 pp. $34.00. Vegetarian Alice Hart One of Britain’s “new voices in food”, Alice Hart made her name as Waitrose Food Illustrated’s youngest food editor. In Vegetarian, Hart borrows from many cuisines to create seasonally inspired dishes that blend intense flavor with eye-popping visual appeal. Best examples: baked red onions stuffed with toasted, spiced couscous, and quinoa with parsley pesto, cranberries, toasted hazelnuts and mushrooms; any and all soups and salads. Clear instructions, sometimes supplemented with line drawings, make this book easy to use. Softcover, $32.95. Art Culinaire Issue # 100 Art Culinaire celebrates it’s 25th anniversary with a Masters/Apprentices issue that highlights the dynamic masters of cuisine and the many chefs they helped to train and shape to become the face of gastronomy today. Included are interviews from Thomas Keller, Ferran Adria, Charlie Trotter, Timothy Hollingsworth and many more! Hardcover, $32.99. Edomae Sushi Kikuo Shimizu For the serious sushi lover, Kikuo Shimizu is a masterful sushi chef in Japan who is sharing his secrets for making old-school ?Edomae? sushi. More than just sliced raw fish, Chef Shimizu demonstrates subtle techniques to gently enhance the experience of traditional Japanese sushi. Hardcover, $38.95. Rick Stein's Spain Rick Stein Not the usual Ferran Adria Spain which in a way is a relief. Stein's writing is a great reminder that travel and food are synonymous and in the hands of a good food writer/chef produce great results. Hardcover, 320 pp. $52.00. Kokkari Erikk Cosselmon and Janet Fletcher A renowned San Francisco restaurant which captures the familiar and unusual dishes from Greece. The embodiment of Hellenic hospitality! Hardcover, 224 pp. $45.00. The Art of Herbs Cookbook Cynthia Peters and Susan Wallis A delightful book combining beautiful artwork by artist Wallis and recipes from chef Peters who owns From the Farm Cooking School in Prince Edward County. Softcover, 63 pp. $21.95. Back to top