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Professional
 Kitchen Mysteries: Revealing the Science of Cooking
Hervé This
Following up on the hows and whys of food chemistry in Molecular Gastronomy ($34.95), Hervé This answers more culinary queries in Kitchen Mysteries. The focus here is on cooking techniques such as deep frying, braising, and roasting why should you use lots of oil to deep fry? And what is the last word on searing meat? This probes these and other questions in an informative and engaging manner. Hardcover, 220 pp, $25.95.
 Pierre Gagnaire: Reinventing French Cuisine
Pierre Gagnaire
Not just anyone can get away with such a book title, but Gagnaire is not like everyone else. Adventurous, iconoclastic, innovative, artistic are but a few of the adjectives used to describe his culinary talents. This book traces a forty year culinary journey from his beginnings as an apprentice in the north of France in 1966 to present day international restaurateur in 2006. Hardcover, 199 pp, $72.00.
 Sweet Diversions
Yann Duytsche
From hotel management school in northern France to Valrhona’s technical director in southern Europe, Yann Duytsche has moved from pinnacle to pinnacle in the world of avant-garde pastry. Along the way, he has worked in Roger Verge’s kitchen, and with Joan Baixas, Oriol Balaguer, and Fréderic Bau. Duytsche’s creations take flight from traditional bases - eg. linzer, speculoos, or white cake - which may transform into a sweet/savory club sandwich or gravity defying geometric shape. Colour photos. Hardcover, 415 pp. $160.00.
 Reflections on Culinary Artistry
Pierre Gagnaire
No, this is not a new book, although he does have a new one coming out this Fall called Reinventing French Cuisine. We just wanted to let you know we have more of this iconic chef's original book back in stock, as it has been hard to find these last few years. Beautifully photographed, no actual quantities of ingredients but his imagination is breathtaking. Hardcover, 240 pp. $72.00.
 El Celler De Can Roca, Una Sinfonia Fantastica
Jaume Colle
Another glamorous Spanish book for the professional chef, this one traces the evolution of the Roca brothers. Joan (Sous-Vide, $215.00) and Josep , who opened El Celler in Girona in 1986. There is a section devoted to each along with the third brother, Jordi who joined the business later. Inspiring colour photos. Spanish only. Hardcover, 301 pp. $175.00.
 Chef’s Story
Edited by Dorothy Hamilton and Patric Kuh
In the companion to the French Culinary Institute’s Public Television series, 27 celebrated chefs, many of whom have worked with each other, tell the story of how they came to the food industry and made it their home. In a more narrative and, at once, in a both more and less specific way, Chef’s Story reiterates for the general public what Becoming a Chef (Dornenburg and Page, $35.99) imparts to those working, or wanting to work, in the industry. The moral of both is that being a chef is a labour of love with a high price attached, both in a business and personal sense. Black and white chef photos. Hardcover, 279 pp, $34.95.
 21st C: The New Generation in Pastry
Oriol, Isaac, and Abraham Balaguer are three of the new generation of Spanish pastry chefs making their mark not just in their homeland but also around the world. This is the English edition of Siglio 21, which arrived last year. Colour photos. Hardcover, 248 pp, $95.00.
El Celler de Can Roca, Una Sinfonia Fantastica
Jaume Coll
Another glamorous Spanish book for the professional chef, this one traces the evolution of the Roca brothers. Joan(Sous-Vide, $215.00) and Josep , who opened El Celler in Girona in 1986. There is a section devoted to each along with the third brother, Jordi who joined the business later. Inspiring colour photos. Spanish only. Hardcover, 301,pp, $175.00.
 Chocolate
Ramon Morato
Though not yet 40, Ramon Morato is, after almost a decade of running the only Spanish school dedicated to chocolate, Aula Chocovic, one of the culinary world’s great chocolate experts. This book is the culmination of his experience in working with international pastry chefs - fulfilling the need for creative ideas conveyed by exquisite photographs combined with highly technical information. Morato’s recipes cover beverages, jams and creams, cakes both large and individual, desserts, petits fours, snacks, and chocolates. There is also a section devoted to raw materials and to hygiene. Hardcover, 611 pp. $215.00.
Tapas Asiaticas
Christophe Megel & Anton Kilayko
Two chefs from the Ritz-Carlton Millenia, Singapore, pool their culinary heritage - French and Philipino - to create the most stylish of fusion tapas that range from kimchi crepes to brochette of carmelized green mango. Unfortunately it is in Spanish only. Colour photos. Hardcover, 176 pp. $85.00.
 el
Bulli 2005 - Spanish Edition
In the ongoing culinary evolution of Ferran Adria gels, foam, and caramel still
play a large role. With a colourful catalogue of favoured ingredients there is
a greater emphasis on the foundation rather than the technique in the newest
collection of his iconic dishes. Currently only available in Spanish. As usual,
arty photos and a CD. Hardcover, 332 pp. $250.00.
 El Bulli 2003-2004
Ferran Adria
The El Bulli opus is spectacular, the food truly a combination of culinary art and science. This set includes the 2003 and the 2004 'catalogues', and a fold out guide to the evolution of Adria's approach to food and cooking as the restaurant has developed into the mecca it is today. Hardcover, $375.00 $275.00.
 Paco
Torreblanco 1
Paco Torreblanco
The desserts are sublime. In this first volume which came out in 2003, he who
has taught so many now has a chance to showcase his philosophy behind his lifelong
work. Hardcover, 351 pp. $215.00. Includes a separate recipe book.
 Paco
Torreblanca 2
Paco Torreblanco
Wow! For those who thought Ferran Adria and Frederic Bau were pushing
the envelope this is a must see. Visually stunning, the sugar work is breath
taking and the ideas behind the creations, we could go on and on. Torreblanca
is truly the modern confectioner who knows no bounds when it comes to creativity.
Hardcover, 303 pp. $215.00 includes a separate recipe book. Imported from
Spain, bilingual Spanish/English.
 Chef's
Book of Formulas, Yields & Sizes
Arno Schmidt
This is a powerful tool for controlling food costs, kitchen yeilds, serving sizes,
with well researched tips and tricks of the trade to help professional kitchen
managers get the most out of any sized budget. 354 pp. $77.99.
 Professional
Cooking for Canadian Chefs
Sixth edition
Wayne Gisslen
Everything has been revised, expanded and updated in this popular
culinary college textbook, most noticeably the presentation and garnishing
section. The Canadian edition features local standards for meat, fish ,and
poultry. With more than 1200 photos and e-companion recipe management software
included, this is an invaluable book for the professional chef. Hardcover,
1056 pp, $105.95.
 Professional
Chef
Eighth Edition
The Culinary Institute of America
One of the great, and massive, professional textbooks, the eighth
edition of The Professional Chef still offers all the classical
techniques and recipes. However , its attention to international and heritage
produce ,clean layout and colour photography make it thoroughly contemporary
Hardcover, 1213 pp, $83.99.
 How
I Learned to Cook
Edited by Kimberly Withspoon & Peter Meehan
The delicious sequel to Don't Try This at Home. How I learned
to cook takes us inside the Culinary Educations of the Worlds Greatest chefs.
285 pp. $24.95.
 Molecular
Gastronomy
Herve This
Here is a must-read for aspiring Blumenthals and Adrias. A collaborator
of Pierre Gagnaire and a pioneer of molecular gastronomy, This explains
the scientific processes behind everyday culinary reactions. A few hydrocarbon
chain diagrams would be welcome but this is still an entertaining read.
Hardcover, 377 pp, $35.95.
 Uncooked
Lyndsay and Patrick Mikanowski
Noted as a creative director for luxury brands, Patrick Mikanowski
brings an artist’s eye and an uncompromising palate to raw food preparation.
Raspberry and sardine morsels in balsamic vinegar, cucumber spaghetti, strawberry
juice, and crushed olives and zucchini blossoms, whipped candied orange
cream and mango and passion-fruit juices are some of the intriguing combinations.
Colour photos. Hardcover, 175 pp, $65.00.
 Torten Artistik
Louise & Othmar Fassbind
Beginning with the history of the fruitcake, the 39 lessons in
this book show you the path to magnificent cakes from perfectly smooth bases
to blown sugar ornaments to grace the top. Step-by-step photos. Hardcover,
199 pp, $179.95.
 Cresci
Iginio Massari, Achille Zoia
In Programma ($155.00, hc), Iginio Massari explored the
world of cakes. Here, the focus is on leavened doughs with a heavy emphasis
on the rich doughs of brioche, croissants and panettone. Colour photos.
Hardcover, 407 pp. $155.00.
 Pierre
Gagnaire (out of print)
Beauge, Bloch-laine, Comolli,Pennor’s, Simon
This culinary manifesto from French chef Pierre Gagnaire is of
interest to professional chefs. A list of ingredients but no quantities
or instructions accompanies each of the spectacular photographs. Hardcover,
240 pp, $65.00.
 The Culinary Chronicle Volume
2: The Best of Italy and California (out of print)
The innovation in this volume is not in preparation
or ingredients, which seem to be all truffles, lobster and
caviar all the time. Instead, innovation is found in the
use of colour on the plate. Hubert Keller's cauliflower puree
with caviar and blue potato chips floating on a pond of pale
green watercress sauce is particularly eye-catching. 495
pp. $195.00. Out of print.
 The Culinary Chronicle Volume
5: The Best of South and South Eastern France
Sometimes through flavour combinations, sometimes through presentation,
the great chefs of southern France are blurring the line between savoury
and sweet. Michel Guerard, Christian Morisset and Christian Willer are among
the two dozen featured chefs. 495 pp. $195.00. Out of print.
 The Culinary Chronicle Volume
7: The Best of Belgium, Luxembourg and the Netherlands
The Low Countries barely register on the North American
culinary radar despite a high density of one and two star Michelin
restaurants. While their chefs can make use of luxury ingredients
with the best of them, it is in their use of the humble -- calf's
tail, pig's feet and eels -- that they reveal their true genius.
495 pp. $195.00.Out of print .
 The Culinary Chronicle: Fish
and Shellfish
Basic techniques and recipes precede a dazzling sampler
of recipes from a globar army of chefs from France, Germany, Spain,
Italy, and the United States. 495 pp. $195.00.
 el Bulli
Ferran Adrià
The eagerly anticipated English edition of el Bulli is finally
available. Magnificently slipcased complete with a timeline and a CD-ROM
with recipes, this was worth the wait for its creative insights. Arguably
the chef of his generation, Adrià combines both the serious and the
whimsical on his plates -- witness his "lollypops." The book is as much
a visual delight as an object as it is a culinary inspiration. Slipcased,
493 pp. $395.00 $275.00.
Purer
Jonnie Boer
From Holland's Restaurant de Librije, this book, full of both moody
black and white and colour photos, offers the latest in post-modern European
food presentation. 159 pp. $130.00.
 Dessert Cuisine
Oriol Balaguer
Like Jamie Oliver, Oriol Balaguer is also the scion
of a restaurant family and a star at an early age. The Spanish pastry chef
is a master of the dessert spectacle often featuring his fondant/glucose "cellophane." Hardcover,
319 pp. $165.00.
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On
Food & Cooking: The Science & Lore of the Kitchen
Becoming a Chef 
Advanced
Professional Cooking 
Art of Garnishing 
Baker's Manual 4th
ed.
Understanding
Baking 
Classical Cooking the Modern Way: 
Classical Cooking the Modern Way: Recipes. 
Cooking Essentials for the Professional Chef 
Dining Out:
Secrets from America's Leading Critics, Chefs, and Restaurants
Food for Fifty
Ice
Carving Made Easy 
Ice Sculpture: Secrets of a Japanese Master 
Professional
Baking
Répertoire
de La Cuisine 