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Our Picks
 Savvy
Jason Dell
Executive chef at the luxury hotel Blanket Bay Lodge, Jason Dell is one of New Zealand’s culinary stars. While this collection highlights both Dell’s signature dishes and New Zealand’s unique ingredients the emphasis is on the former so that North American cooks can recreate most recipes. Crab, lime and corn dumplings with ocean scallops, currants, Parmesan, and nut-brown butter look particularly tempting. Landscape and culinary photos. Hardcover, 128 pp, $55.00.
 Stuffed and Starved
Raj Patel
Subtitled Markets, Power and the Hidden Battle for the World’s Food System, this book explores the bloated belly from both sides. The global food chain keeps costs low and food plentiful in the developed world while starving the rest of humanity. A former employee of the World Bank, intern with the World Trade Organization, and United Nations consultant, Patel knows where the nasty little secrets of food production are hidden and aims to make each of us consider from whence every morsel of our food comes. Hardcover, 438 pp, $29.95.
 Pret a Manger: Food on the Move
Jane Lunzer Gifford
For anyone unfamiliar with the British-founded Pret a Manger take away chain, think of it as a sort of Body Shop for food. It is a successful business that serves up great portable food while trying to do good using environmentally friendly packing, organic ingredients, and sending leftovers to charities for distribution to the needy. Much of the space here is devoted to its signature sandwiches ham, cheese and mustard, smoked salmon, chicken provencal. Still, there are also snacks, desserts, even sushi. Black & white, colour photos. Softcover, 271 pp, $45.00.
 Wild garlic, gooseberries and me!
Dennis Cotter
Acclaimed Irish vegetarian chef Dennis Cotter has made a name for himself with his restaurant in Cork, Ireland called Cafe Paradiso. This is his third book and he is now starting to gain more widespread popularity. We have been importing his books since the late '90's and he has a loyal following amongst our customers. As we are seeing more this fall many of the chefs are turning to the land and garden for inspiration in their new books, Cotter is no exception. Hardcover, 320 pp. $54.95.
 Great Sausage Recipes and Meat Curing 3rd Edition
Rytek Kutas
From Smithfield hams to andouille sausage, Great Sausage Recipes and Meat Curing is the classic text for aspiring sausage makers. Topics cover everything from sanitation issues to natural casings to curing and canning. Colour and black and white photos, line drawings. Hardcover, 576 pp, $35.95.
 Sugar: A Bittersweet History
Elizabeth Abbott
A facinating history of the very popular commodity that we consume vast quantities of in our favourite foods, but know very little about. Abbott, who also penned "The History of Celibacy" discusses how sugar changed the nature of our meals, fueled the Industrial Revolution and created a massive slavery trade. The history continues to the present day, with information on our consumption levels and the current state of the sugar trade. Softcover, 450 pp. $24.00.
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Roast Chicken and Other Stories
Simon Hopkinson
Voted "the most useful cookbook of all time" by chefs, food writers and consumers alike, Hopkinson's classic book shares his unique philosophy on the limitless possibilities of cooking. The book emphasizes getting the most out of good ingredients and is split into alphabetical chapters, each beginning with an interesting blurb by the author followed by a few simple yet lovely recipes containing that ingredient. (North American edition - Hardcover, 229 pp. $29.95.
 Sarah Raven's Garden Cookbook
Sarah Raven
This fantastically beautiful and infinitely inspirational book will knock your socks off. The recipes are set up seasonally, separated into sections that highlight the different usages and tastes of certain vegetables found either in your garden veg patch or at the grocery store. The recipes generally emphasize simple and fresh Meditereanean ways of thinking, but in a wonderfully British way. This book truly has it all. Hardcover, 464 pp. $65.00.
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