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New Books
 Paris Patisseries
Paris Patisseries takes the reader on a tour of the pastry highlights of the great city of Paris. The book is divided into sections dealing with specific aspects of pastry craft in Paris; cakes from childhood shows how the great classics such as mille-feuilles and religieuses have been revisited and reimagined by modern Parisian pastry chefs, while contemporary creations looks at the fashion for miniature glass desserts and, of course, the macaroon craze. There are sumptuous full colour photos throughout, and recipes from the famous establishments and chefs featured in the book, such as strawberry mascarpone tart from Laduree, bittersweet chocolate tartlets from La Masion du Chocolat, and Isaphan macarons from Pierre Herme, who alwo writes the forward to the book. Hardcover, 176 pp. $49.00.
 Gordon Ramsay's Great Escape
Gordon Ramsay
The British love affair with Indian cooking has long been underway; today dishes like tikka masala and balti curries are as popular and well loved as the more traditional roast beef. In his Great Escape, Gordon Ramsay travels across India tasting dishes and compiling recipes. As well as the usual meat, fish, and vegetarian meals, there are breads, chutneys, accompaniments, snacks and street type food. The usually neglected sweets get a good chapter here too; coconut burfi and rosewater kulfi are typical offerings. There is also a very useful glossary of ingredients and lots of colour pitcures. Hardcover, 272 pp. $34.95.
 The Gastrokid Cookbook
Hugh Garvey & Matthew Yeomans
Subtitled "feeding a foodie family in a fast-food world", Hugh Garvey and Matthew Yeomans, creators of gastrokid.com, here offer a range of recipes to tempt children into eating real, sophisticated food. Rather than offering ways to hide vegetables or trick children into eating certain foods, Garvey and Yeomans write that every child is born a 'gastrokid' and is willing to eat any type of food - if parents encourage them from the beginning to do so. Simple and unfussy, with lots of colour pictures, this should appeal to foodie parents, and hopefully their offspring. Hardcover. 160 pp. $27.95.
 The Connoisseur's Guide to Fish & Seafood
Wendy Sweetser
A wonderful little guide to fish and seafood, this book features information on sustainability, trimming, skinning, and filleting fish, preparing shellfish, as well as buying and storing. There is a separate entry for each fish, in the style of an encyclopedia, with sections divided by type; flat fish, oily fish, freshwater fish, clams, scallops, other molluscs, etc. There are also entries for seaweeds, and smoked, dried, and preserved fish. A chapter devoted to recipes at the end is full of crowd pleasers - seafood laska, sole meuniere with tartar sauce, clam, sweet potato, and corn chowder are just some of the offerings. Each entry is accompanied by a colour illustration. Hardcover, 256 pp. $31.95.
 Quesadillas
Donna Kelly
A whole book devoted to the Mexican equivalent of the grilled cheese sandwich. Recipes range from the classic (cheese and roasted peppers) to the Californian (bacon, cheese, avocado, and dried figs), New York Deli (mustard, cream cheese, swiss cheese, sauerkraut, and pastrami), to Jamaican jerk chicken, Indian tandoori chicken, almond crusted moroccan, shrimp and pineapple, and much more besides. There are also sweet versions of quesadillas; such as walnut crusted cran-apple, and cherry crisp. Colour photos throughout. Hardcover, 128 pp. $17.95.
 The Gastronomica Reader
Edited by Darra Goldstein
A "best-of" collection from the celebrated quarterly culinary journal, this entertaining book is full of personal stories, art and academia. A pleasure to handle - there's something for every food lover inside its glossy pages. Colour photos. Hardcover, 365 pp. $44.95.
 Warm Bread and Honey Cake
Gaitri Pagrach-Chandra
Layered "drunken" apple cake, Gerbeaud slices, Swiss walnut and toffee pie, Azorean spice cake; these are just some of the delicacies on offer in Warm Bread and Honey Cake, a baking book which looks at both sweet and savoury baking from all over the world. Featured are flatbreads, yeast breads, cakes of all descriptions (fruit, spice, chocolate, nut, coconut, oat), small cakes and pastries, as well as 'leaf and thread' pastries, such as nightingales nests and baklava. Beautiful colour pictures throughout. Hardcover, 320 pp. $43.95.
 The SoNo Baking Company Cookbook
John Barricelli
You can turn to any page in this book to find something you will want to make right now. This is homely baking in the best sense of the word—sticky buns, mile-high chocolate cake, butterscotch pudding, lemon squares, even savory tarts. To ease the baking experience there are both ingredient and equipment glossaries. Before opening the SoNo Baking Company & Café, John Barricelli’s worked in New York restaurants including Le Bernardin, and the Four Seasons Restaurant. Color photos. Hardcover, 287 pp. $43.00.
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