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New Books
 A Life in the Kitchen
Michel Roux Jr
Like his father, Albert, and his uncle, Michel, before hum, Michel Roux, jr is an acclaimed chef. Here he blends memories that stretch from an apprenticeship with Alain Chapel to military duty served in the Elysee Palace kitchen during the tenure of Francois Miterrand to overseeing Le Gavroche. The recipes, however, reflect his home life from the traditional French regional recipes of his youth to the simple dishes, some with Asian and north African accents, that he shares with his own family. Colour photos. Hardcover, 319 pp. $39.95.
 Hot Dog
Bruce Kraig
Few images symbolize languid summer days in North America more quickly than a photograph of a hot dog calling up, as it does, baseball, mom, apple pies…Part of the Global History series(Hamburger, Pizza, Pancake, Pie), this work is both fun and informative. Vintage photos, both colour and black and white enhance the pleasure of this small book. Hardcover, 144 pp. $22.00.
 American Cheeses
Clark Wolf
A contributing editor of Food Arts, Clark Wolf introduces the best American cheesemakers, where they make their cheeses, and which cheeses they are making. The bonus: a few recipes employing those cheese. Although there are some lovely black and white photos, a few colour photos would really have brought the book to life. Hardcover, 274 pp. $28.99.
 The Foie Gras Wars
Mark Caro
Chicago Tribune reporter Mark Caro presents an entertaining account and analysis of the food war that took flight when Charlie Trotter decided to stop serving foie gras while suggesting that the liver of one of his rivals might make “a little”. Caro explores the question of what is acceptable and unacceptable treatment of our food sources. Hardcover, 357 pp. $32.99.
 Fresh: A Perishable History
Susanne Freidberg
By tracing the development of refrigeration, the author shows both the good and bad effects of the concept of freshness , using six common foods as a filter: beef, eggs, fruit, vegetables, milk, and fish. The result is a thought-provoking examination of how human desire and hunger for freshness affects not only the balance between the local and global economy, and of the survival not only species but the planet. Black and white photos. Hardcover, 408 pp. $35.95.
 Willie's Chocolate Factory Cookbook
Willie Harcourt-Cooze
Join Willie Harcourt-Cooze, chocolate fanatic on his journey through chocolate indulgences. His passion for cocoa developed after travelling through Venezuela and lead him to the purchase of his very own cocoa farm, which he planted 10,000 cocoa trees on. The book is heavily photographed of his life in Venezuela and contains a plethora of recipes using cocoa, both traditional and contemporary. Hardcover, 223 pp. $39.95.
 The Kitchen Linens Book
EllynAnne Geisel
A cache of household linens found in her mother-in-laws apartment moved EllynAnne Geisel to tell the story of the almost-lost world of monogrammed damask, Madeira and cutwork linens, of embroidered dresser scarves and tea towels and the women who used them. The book includes a vintage Butterick transfer pattern so you can make your own heirloom linens. Heavily illustrated. Hardcover, 145 pp. $24.50.
 Sam Stern’s Get Cooking
Sam Stern
Teenager Sam (Sam Stern’s Real Food, Real Fast, and Sam Stern’s Cooking up a Storm, each $18.50) is back with his best buds in a continued effort to get his contemporaries into the kitchen. The friends offer up their fav ingredients and Sam shows what to do with them. Cheese and potato pizza, garlic bread crumb linguine, butternut squash and ginger soup, and lemon dessert are just a few of the results. Enticing colour photos. Softcover, 144 pp. $20.00.
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