ABRAMS
Anne Willan, founder of the La Varenne Cooking School in France, collects 221 recipes in Cooking with Wine (Oct., $49.50), which claims to be the first major cookbook using this potent potable as a primary ingredient. It's published in association with COPIA, the American Center for Wine, Food & the Arts.
ADAMS MEDIA
The dangers of beef are stressed in Beef Busters (Sept., $21.95) by Marissa Cloutier et al., and those of salt are done away with in The No-Salt Cookbook: Reduce or Eliminate Salt Without Sacrificing Flavor (Sept., $12.95 paper) by David C. Anderson and Thomas D. Anderson.
ADVANTAGE
On the heels of his shiny new four-star rating from Michelin, London chef Gordon Ramsay shows how he ends a meal in spectacular fashion with Gordon Ramsay's Just Desserts (Sept., $29.95).
ARTISAN
Published now for the first time in the U.S. is the IACP's 2001 Cookbook of the Year, In the Sweet Kitchen: The Definitive Baker's Companion (Sept., $35) by Regan Daley. Coaxing out maximum flavors while cutting fats is A New Way to Cook (Nov., $40) by Sally Schneider. The small inn and café outside Paris where Vincent spent his final months lays the scene for Van Gogh's Table at the Auberge Ravoux: Recipes from the Artist's Last Home and Paintings of Café Life (Nov., $35) by Alexandra Leaf and Fred Leeman. Julia Child, Thomas Keller and Charlie Trotter are among those captured in surrealistic photomontages in Magic in the Kitchen: A New Vision of America's Top Chefs (Nov., $50) by Jan Bartelsman, which also includes their recipes.
AVERY
Instead of overindulging at holiday time, appetites can be addressed more healthfully with the revised and updated edition of Light and Easy Holiday Cooking: Simple, Healthy Meals That Are as Good-Tasting as They Are Good for You (Oct., $15.95 paper) by Sandra Woodruff.
B&W
(dist. by Interlink)
There is much more to Scottish food than haggis, as is proven by Scotland on a Plate (Sept., $27.95) and Glasgow on a Plate (Sept., $18.95 paper), both edited by Ferrier Richardson.
BARRON'S
Meats, shellfish, vegetables and chocolate make for good dipping in Fondue (Sept., $16.95 paper) by P. Casparek et al. In The Tea Box (Sept., $19.95), a swing-open box containing a 32-page booklet and 40 illustrated cards with recipes and serving ideas, Gilles Brochard celebrates tea-drinking customs practiced in China, Japan, England and elsewhere.
BEACON PRESS
Overcome by a passion for French bread, Sara Mansfield Taber traveled to Brittany and found perfection, which she recounts in Bread of Three Rivers: The Story of a French Loaf (Oct., $24).
BERKSHIRE HOUSE
Sailing along the coast or rambling inland, New England Cooking: Seasons & Celebrations (Oct., $24.95 paper) by Claire Hopley takes a jaunt through regional favorites.
BLOOMSBURY USA
Gwyneth Paltrow and Jack Nicholson are among Silvano Marchetto's patrons, and now his elegantly simple restaurant food, found in the eponymous Da Silvano Cookbook: Simple Secrets from New York's Favorite Italian Restaurant (Nov., $40), can feed less lofty names.
BROADWAY
"Simple need not mean simple-minded," says Mark Bittman as he returns with The Minimalist Cooks Dinner (Sept., $26). End-of-meal solutions fill Family Circle Best-Ever Cakes & Cookies: Plus Pies, Tarts and Other Desserts (Oct., $24.95) by the editors of Family Circle. More desserts can tickle the palate with Chocolate Cake: 150 Recipes from Simple to Sublime (Oct., $35) by Michele Urvater. A famous hostess's recipes and inspirational secrets are revealed in At Home with Carolyne Roehm (Oct., $60) by the former fashion designer. Le Bernardin Cookbook (Oct., $37.50) by Eric Ripert and Maguy Le Coze is being republished with a new jacket.
C&G PUBLISHING
The fifth entry in the One Foot in the Kitchen series is Quick Desserts (Sept., $14.95 paper) by Cyndi Duncan and Georgie Patrick.
CERES PRESS
Nikki and David Goldbeck have coined a new term, yochee, for what remains when yogurt is drained, and they have also come up with a cookbook making use of it: Eat Well The YoChee Way: The Easy and Delicious Way to Cut Fat and Calories with Natural YoChee (Yogurt Cheese) (Oct., $18.95).
CHICAGO REVIEW PRESS
Pan de Muertos prepared for the Mexican Day of the Dead, Piroshki from Slovakia celebrating the birth of a baby and Honey Cake for a Turkish wedding are three of the recipes in Sacred Food: Cooking for Spiritual Nourishment (Oct., $35) by Elisabeth Luard.
CHRONICLE BOOKS
An enoteca is an Italian hangout where conviviality and food make for good comrades, and Joyce Goldstein takes us there in Enoteca: Simple, Delicious Recipes in the Italian Wine Bar Tradition (Sept., $24.95). Also sounding an Italian accent is Saveur Cooks Authentic Italian: Savoring the Recipes and Traditions of the World's Favorite Cuisine (Oct., $40) by the Editors of Saveur. Olives, Anchovies and Capers: The Secret Ingredients of the Mediterranean Table (July, $19.95) by Georgeanne Brennan supplies over 50 recipes, while also telling how to salt, brine and cure these ingredients. Celebrating the Bay Area's notable cuisine is Farallon: The Very Best of San Francisco Seafood Cuisine (Nov., $40) by Mark Franz and Lisa Weiss. Vegetarian Appetizers: Simply Delicious Recipes for Easy Entertaining (Sept., $18.95) by Paulette Mitchell capitalizes on seasonal ingredients. On the other hand, there's Afternoon Delights: Coffee House Favorites—Cookies & Coffee Cake, Brownies & Bars, Scones & More (Oct., $17.95) by James McNair and Andrew Moore. Holidays command attention with The Thanksgiving Table: Recipes and Ideas to Create Your Own Holiday Tradition (Nov., $18.95 paper) by Diane Morgan and The Christmas Cookie Book (Dec., $14.95 paper) by Lou Seibert Pappas. The Perfect Match: Pairing Delicious Recipes with Great Wine (Nov., $27.50) by Brian St. Pierre proposes complementary tastes, and Caviar, Truffles and Foie Gras: Recipes for Divine Indulgence (Dec., $24.95) by Katherine Alford closes out the year with a wonderful decadence.
CITADEL PRESS
A Taste of Freedom (Dec., $24.95) by Carolyn Tillery features recipes and remembrances of the Hampton Institute, which was established in 1868 to educate newly emancipated African-Americans. Jewish Holiday Traditions (Aug., $22) by Linda Burghardt includes recipes, menus, stories and crafts, as well as guidance for prayer. Vincent Schiavelli evokes a legendary island culture with Papa Andrea's Sicilian Table (Oct., $21.95).
COURAGE
Whether the medium is melted cheese or molten chocolate, the idea is the same when the order of the day is Fondue It! (Sept., $12.98) by Silvana Franco.
CROWN
Suzanne Somers's latest opus is Somersize Desserts (Oct., $14.95), 30 tempting recipes for dishes like Strawberry Custard Tart and Chocolate Layer Cake, all made without sugar. At the other end of the spectrum are 7-Up Cottage Cheese Pancakes and the ever-popular Bacon Milkshake, two gems in The Gallery of Regrettable Food: Highlights from Classic American Recipe Books (Aug., $22.95) by James Lileks.
DK
Chef Gary Rhodes, who currently has two London restaurants and who will host Master Chefs on PBS this fall, assembles over 300 recipes in New Classics (Sept., $40), which DK publishes with the BBC. To determine what goes with all these meals, a reader can employ Wine: An Introduction (Oct., $29.95) by Joanna Simon, Good Wine Guide 2002 (Sept., $12.95) by Robert Joseph or The New Sotheby's Wine Encyclopedia (Sept., $50) by Tom Stevenson.
ECCO
The doyenne of Indian cooking extends her reach with Madhur Jaffrey's Step-by-Step Cooking: Over 150 Dishes from India and the Far East Including Thailand, Indonesia and Malaysia (Oct., $37.50) by Madhur Jaffrey. History and lore accompany the recipes in The Cuisines of India: The Art and Tradition of Regional Indian Cooking (Aug., $27.50) by Smita Chandra.
FIREFLY BOOKS
One-pot meals that can be prepared simply and served informally are on the table with Comfort Food Fast: Easy and Elegant Food That Soothes the Soul (Oct., $24.95 paper) by Anne Gardon. Old stand-bys and new creations can be realized by just about anyone at any level of expertise with The Clueless Baker: Baking from Scratch (Sept., $12.95 paper) by Evelyn Raab.
GOOD BOOKS
First published in paper last November, Fix-It and Forget-It Cookbook: Feasting with Your Slow Cooker by Dawn J. Ranck and Phyllis Pellman Good went back to press six times in its first four months of release. In October it will be made available in cloth ($23.95) and comb binding ($16.95).
HARPERCOLLINS
A famous pair of Gotham food masters invite sharing with Second Helpings from the Union Square Café: 140 New Favorites from New York's Acclaimed Restaurant (Sept., $35) by Danny Meyer and Michael Romano. Pleasures of the Vietnamese Table: Recipes and Reminiscences from Vietnam's Best Market Kitchens, Street Cafes and Home Cooks (Aug., $27.50) by Mai Pham imports dishes from the author's homeland. Patricia Wells stirs together a culinary guide and recipe collection in The Paris Cookbook (Nov., $30). My Most Favorite Dessert Company Cookbook (Sept., $30) by Doris Schecter (who owns My Most Favorite Dessert Company in Manhattan) provides an unusual service by creating pareve (non-dairy) sweets that can be served following a meat meal in a kosher household.
HARVARD COMMON PRESS
The region acting as the strongest magnet for foodies exerts its allure once more in Mediterranean Vegetables: A Cook's ABC of Vegetables and Their Preparation in Spain, France, Italy, Greece, Turkey, the Middle East and North Africa with More Than 200 Authentic Recipes for the Home Cook (Sept., $29.95) by Clifford A. Wright. Appropriate for any course, soups are ladled out by Soup Makes the Meal: 150 Soul-Satisfying Recipes for Soups, Salads and Breads (Oct.; $29.95, paper $16.95) by Ken Haedrich. Soups aren't just soups, however, as Diane Phillips underscores in The Soup Mix Gourmet: 375 Short-Cut Recipes Using Dry and Canned Soups to Cook Up Everything from Delicious Dips and Sumptuous Salads to Hearty Pot Roasts and Homey Casseroles (Oct., $29.95). Turn on the oven for Prairie Home Breads: 150 Splendid Recipes from America's Breadbasket (Oct., $18.95) by Judith M. Fertig and for Mom's Big Book of Baking: 200 Simple, Foolproof Recipes for Delicious Family Treats to Get You Through Every Birthday Party, Class Picnic, Potluck, Bake Sale, Holiday and No-School Day (Oct.; $29.95, paper $16.95) by Lauren Chattman.
HEARST
More than 1,500 recipes and 600 color photos throughout give heft to an 832-page book that has been four years in development: The All New Good Housekeeping Cookbook (Sept., $30) by Susan Westmoreland. The recipes range from Spaghetti and Meatballs to Thai Beef with Basil and Molten Chocolate Cake.
HIPPOCRENE
A fount of ethnic cookbooks, the publisher continues food processing with 10 new ones for 2001. Among them are: Healthy South Indian Cooking (Aug., $24.95) by Alamelu Vairavan and Patricia Marquardt; Tastes and Tales of Norway (Sept., $24.95) by Siri Lise Doub; The Best of Regional Thai Cuisine (Oct., $24.95) by Chat Mingkwan; Japanese Home Cooking (Oct., $24.95) by Hans Kizawa and Rina Goto-Nance; Icelandic Food & Cookery (Nov., $24.95) by Nanna Rognvaldardottir; and The Polish Country Kitchen Cookbook (Nov., $24.95) by Sophie Hodorowicz Knab.
HOUGHTON MIFFLIN
Zarela Martinez, owner of the popular New York City Mexican restaurant bearing her first name, focuses (with the help of Anne Mendelson) on a regional cuisine in Zarela's Veracruz: Cooking and Culture in Mexico's Tropical Melting Pot (Sept., $35), which is also a tie-in with a 13-part public television series on Veracruz, Mexico's largest state. Nancy Baggett baked more than 30,000 cookies to come up with best for The All-American Cookie Book (Oct., $35). Elevating the simple spud to lofty heights, One Potato, Two Potato: 300 Recipes from Simple to Elegant—Appetizers, Main Dishes, Side Dishes and More (Oct., $35) is by Roy Finamore with Molly Stevens. Rapidly establishing itself as a cookery series, the third entry in an annual project is The Best American Recipes 2001—2002: The Year's Top Picks from Books, Magazines, Newspapers and the Internet (Oct., $26), ed. by Fran McCullough.
HP BOOKS
Two cooking techniques and utensils are highlighted by Cooking in Cast Iron: Yesterday's Flavors in Today's Kitchen (Sept., $17.95 paper) by Mara Reid Rodgers; and Fondues & Hot Pots (Oct., $18.95 paper) by Susan Fuller Slack. Whole foods promote a sound lifestyle in Glow: A Prescription for Radiant Health and Beauty (Nov., $15.95 paper) by Christina Pirello. Recipes, menus, party ideas and decorating tips with flowers are illustrated in full color in Celebrations: A Joyous Guide to Holidays from Past to Present (Nov., $19.95) by Jim McCann and Jeanne Benedict.
HUNGRY MINDS
Proving that America's mainstream tastes are indeed stretching, Marge Poore has assembled 1,000 Mexican Recipes (Sept., $35), a festival of both old and new Mexican cuisine. A comb-bound version of Betty Crocker's Cookbook, 9th Edition (Aug., $17.95 paper) gets rid of that old bother when pages flip shut. Good food, good company and good settings are strategized in Betty Crocker's Entertaining Basics (Aug., $24.95). New to paper are ...Make It in Minutes (Aug, $17.95) and ...Simply the Best Italian (Sept., $17.95), both by Weight Watchers editors. Cooks who really need help can lean on Christmas Cooking for Dummies (Sept., $21 paper) by DeDe Wilson, Cookies... (Sept., $19.99 paper) by Carole Bloom, Cooking with Spices... (Oct., $19.99 paper) by Jenna Holst and Pressure Cooking... (Oct., $16.99 paper) by Tom Lacalamita. Italian Wine... (Aug.) and French Wine... (Aug., $14.99 paper each) are by Ed McCarthy and Mary Ewing-Mulligan, respectively.
HYPERION
London chef Jamie Oliver, now hosting his own show on the Food Network, bares his second book on these shores, The Naked Chef Takes Off (Sept., $34.95). Art Smith, Oprah Winfrey's personal chef, offers Back to the Table: The Reunion of Food and Family (Oct., $29.95). Bobby Flay, another Food Network stalwart, travels his country to arrive at Bobby Flay Cooks American: Great Regional Recipes with Sizzling New Flavors (Oct., $34.95). Called "England's 'It' girl" by Gourmet magazine, Nigella Lawson promotes minimal effort and maximum pleasure in How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking (Nov., $35).
INTERLINK
Tips on presentation and equipment accompany over 200 recipes in Food of Japan (Sept., $24.95) by Shirley Booth. Eastern Europe and Middle Eastern fare bring in new tastes with The Ottoman Kitchen: Modern Recipes from Turkey, Greece, the Balkans, Lebanon and Syria (Oct., $25) by Sarah Woodward; From the Land of Figs and Olives: Over 300 Delicious and Unusual Recipes from the Middle East and North Africa (Sept., $19.95 paper) by Habeeb Salloum and James Peters; and The Legendary Cuisine of Persia (Oct., $17.95 paper) by Margaret Shaida.
KNOPF
An Italian superstar offers a fresh supply of recipes in Lidia's Italian-American Kitchen (Nov., $35) by Lidia Matticchio Bastianich. Jacques Pepin has a new 26-part PBS series debuting this fall, and the companion book with 200 recipes for special occasions will be Jacques Pepin Celebrates (Sept., $40). It's hard to believe, but four decades have passed, and Knopf is publishing a 40th-anniversary edition of Mastering the Art of French Cooking (Oct., $40) by Julia Child, Louisette Bertholle and Simone Beck.
KODANSHA
Noted New York eatery Nobu (sister to 12 others around the world) will spread its message further with Nobu: The Cookbook (Oct., $37) by Nobuyuki Matsuhisa, the first book in any language by the Japanese-born chef whose specialty is succulent sushi.
LEBHAR-FRIEDMAN
Trek the U.S. byways looking for down-home goodies with Blue Plate Specials & Blue Ribbon Chefs: The Heart and Soul of America's Great Roadside Restaurants (Sept., $24.95) by Jane and Michael Stern. Hungry people will be holding out their bowls to sup from what pours out of The Culinary Institute of America Book of Soups (Sept., $35). Lady Bird Johnson provides the foreword for Dinners and Diplomacy: Two Hundred Years of White House Entertaining (Oct., $40) by Dede Wilson with Michael Schneider.
LITTLE, BROWN
Gray Kunz (with Peter Kaminsky) organizes The Elements of Taste (Oct., $40), in which everything is broken into four fundamental-taste categories—to demystify why ingredients work together to create flavorful food. Confections from simple to showstopping make the heart turn handsprings into Chocolate Desserts by Pierre Hermé (Sept., $40), written by Dorie Greenspan.
LONGSTREET
Now in its fifth season, PBS's Cucina Amore got new hosts this spring, Damian Mandola and Johnny Carrabba, third-generation Tex-Italians who showcase their blend of diverse influences in Ciao, Y'all: Recipes from Cucina Amore (Oct., $22.95).
MEREDITH/BETTER HOMES AND GARDENS
Better Homes and Gardens 3 Steps to Weight Loss (Dec., $19.95) is based on an eating plan by Lawrence Cheskin, director of the Weight Management Center at Johns Hopkins. Specialty cookbooks by editors of Better Homes and Gardens Books include Better Homes and Gardens Make-Ahead Cooking (Oct., $24.95) and ...Bread Machine Cookbook (Sept., $16.95). Over 100 recipes are supplied by Simply Homemade Food Gifts (Aug., $29.95), the latest from Meredith Press.
MORROW
Emphasizing healthy and savory aspects of produce, Martha R. Schulman offers The Best Vegetarian Recipes: From Greens to Grains, from Soups to Salads: 200 Bold-Flavored Recipes (Aug., $25) and Elizabeth Schneider shares knowledge and recipes in Vegetables from Amaranth to Zucchini: 500 Recipes 300 Photographs (Dec., $60). Emeril Lagasse kicks it up still one more notch with Prime Time Emeril: More TV Dinners from America's Favorite Chef (Sept., $30). Exploiting a laden larder is easier with Off the Shelf: Cooking from the Pantry (Nov., $25) by Donna Hay. Meat, dairy and fish recipes are not ignored in Amazing Soy: A Complete Guide to Buying and Cooking This Nutritional Powerhouse with 240 Recipes (Aug., $20) by Dana Jacobi.
PATRICIAN PUBLICATIONS
Some 100 recipes, most adapted from standard meat-based entrees, retain much of their original appearance, flavor and texture in Meatless Meat: Cooking with the Miracle Ingredient, Textured Soy Protein (Aug.; $25, paper $16) by Dorothy Jane Mills.
PERIGEE
Cooking Healthy Across America (Dec., $17.95 paper) by JoAnna M. Lund with Barbara Alpert gathers recipes from Lund's many travels promoting her Healthy Exchanges program.
PERSEUS
The latest scientific findings support the regimen in Soy and Your Health: A Complete Sourcebook with 125 Recipes (Dec., $16 paper) by Jeanette Parsons Egan.
PERSPECTIVE PUBLISHING
(dist. by LPC)
Pamela Marx develops simply made recipes for her monthly family cooking column, "We're Cooking," and she shares those along with others gathered from friends and relatives in Better Than Take-Out (& Faster Too): Quick and Easy Cooking for Busy Families (Sept., $14.95 paper).
CLARKSON POTTER
Two hundred new recipes (making 3,500 in all), 400 new reference entries and new color photos are among the elements in the first new edition since 1988 of Larousse Gastronomique (Sept., $75) by Librarie Larousse. After more than 25 years of cooking together, the Moosewood Collective presents Moosewood Restaurant New Classics (Nov., $25.95 paper), more than 350 recipes that have stood the test of time for every course and every occasion. The chef at the Rittenhouse Hotel in Philadelphia samples America's regional cuisines in Jim Coleman's Flavors (Sept., $25.95) by Jim Coleman. Those who want to embellish their lifestyles can try La Bella Cucina: How to Cook, Eat and Live Like an Italian (Oct., $30) by Viana La Place, and carnivores will appreciate ...Meat: Beef, Veal, Pork, Lamb, Venison and Game, Poultry and Fowl (Sept., $25.95) by John Harrison with Frederick J. Simon. Gale Gand's Just a Bite: 125 Luscious Little Desserts (Oct., $32.50) by Gale Gand and Julia Moskin downsizes morsels, not tastes. Bigger bites come from Pillsbury 30-Minute Meals (Oct., $25.95) by the Pillsbury Company. Busy cooks can also use Bon Appetit Every-Night Cooking: Fast and Fun: A Real-Life Guide to Getting Dinner on the Table (Sept., $29.95) by the Editors of Bon Appetit. Classic Crafts and Recipes for the Holidays: Christmas with Martha Stewart Living (Sept., $22 paper) draws the year to a close.
PRIMA
Those interested in cutting back on carbs can find new ideas in The Ultimate Low-Carb Diet Cookbook (Sept., $18.95 paper) by Donna Pliner Rodnitzky.
PUTNAM
Food to Die For: Secrets from Kay Scarpetta's Kitchen (Oct., $27.95) by Patricia Cornwell and Marlene Brown is inspired by the many food scenes in the Scarpetta novels. Over 200 dishes culled from local, church and family cookbooks are gathered in The Church Ladies' Divine Desserts: Heavenly Recipes and Sweet Recollections (Oct., $25.95) by Brenda Rhodes Miller.
QUAIL RIDGE PRESS
The third entry in the Recipe Hall of Fame series is Recipe Hall of Fame Quick & Easy Cookbook (Aug., $19.95 paper), ed. by Gwen McKee and Barbara Moseley, which contains 500 dishes that require 15 minutes or less of prep time.
RANDOM HOUSE
Elegance and practicality are the themes of Gourmet's Casual Entertaining: Year-round Menus for Family and Friends (Sept., $29.95), by the Editors of Gourmet. Paula H. Deen, owner of Lady & Sons restaurant, selected 315 more southern recipes for The Lady & Sons, Too!: A Whole New Batch of Recipes from Savannah (Sept., $19.95 paper), her follow-up to The Lady & Sons Savannah Country Cookbook. Recipient of the 2000 James Beard Award for Outstanding Pastry Chef, Claudia Fleming (with Melissa Clark) demonstrates a sweet touch in The Last Course: The Desserts of Gramercy Tavern (Oct., $35).
REGANBOOKS
Kathleen Daelemans lost over 70 pounds by eating gourmet spa recipes of her own devising, and she passes along those dishes in Cooking Thin with Chef Kathleen: 200 Easy Recipes for Healthy Weight Loss (Aug., $26). Methods, ingredients, superstitions and customs whip up the goods in Sweet Sicily: The Story of an Island and Her Pastries (Sept., $35) by Victoria Granof. Marilu Henner wants youngsters to start out right with Healthy Kids: Help Them Eat Smart and Stay Active—for Life! (Aug., $25).
RENAISSANCE BOOKS
Ingredients and how to use them in ethnic foods favored in countries from Mexico and Brazil to Chile and Jamaica are explored in Latin & Caribbean Grocery Stores Demystified (Nov., $16.95 paper) by Linda Bladholm. The sweet course soars on high spirits with Elegantly Easy Liqueur Desserts (Nov., $16.95) by Debbie Puente. Nancy Mair creates meals for one person or two in The Intimate Vegetarian (Aug., $18.95 paper).
RODALE
Additions to the New Classics cookbook series include Beat the Clock Chicken (May) and Decadent Desserts (Oct., $14.95 each paper), all by Anne Egan. David Joachim's The Church Supper Cookbook (Oct., $24.95) contains more than 375 homespun classics. Enhanced lifestyles are the goals of Jeanne Jones' Homestyle Cooking Made Healthy (Oct., $17.95) and The French Culinary Institute's Salute to Healthy Cooking (Nov., $19.95 paper) by Alain Sailhac et al.
ROBERT ROSE
(dist. by Firefly)
Vowing to collect the best of the best are The 150 Best Slow Cooker Recipes (Nov., $22.95 paper) by Judith Finlayson, The 125 Best Fondue Recipes (Dec., $18.95 paper) by Ilana Simon, The 250 Best Brownies, Bars and Squares (Nov., $18.95 paper) by Esther Brody and The 250 Best Cookie Recipes (Nov., $18.95 paper) also by Brody. Monthly food planning is simplified by The Best Freezer Cookbook: Freezer Friendly Recipes, Tips and Techniques (Nov., $18.95 paper) by Jan Main.
RUNNING PRESS
Cool and hot are the tantalizingly contradictory flavors in the South and Central American specialty featured in Ceviche! Seafood, Salads and Cocktails with a Latino Twist (Sept., $29.95) by Guillermo Pernot with Aliza Green. A visit to a vineyard is not necessary with Wine Spectator's Complete Wine Tasting Kit: Includes Everything You Need to Stage a Blind Tasting for Six (Sept., $40), and tasters can study up first with The Armchair Vintner: Best Essays of Wine Spectator's Columns (Sept., $29.95) by the Staff of Wine Spectator. A pair of palm-sized, interactive miniature editions complete with equipment are The Mini Fondue Kit (Aug., $5.95) by Carlo DeVito and Joy of Cooking Cookie Kit (July, $5.95) by Irma S. Rombauer et al.
RUTLEDGE HILL
Track star Carl Lewis extols the high-in-fiber, low-in-saturated-fat vegan diet that is the focus of Very Vegetarian (Oct., $24.99) by Jannequin Bennett.
SIMON & SCHUSTER
Jancis Robinson helps shoo away any feelings of intimidation with How to Taste: A Guide to Enjoying Wine (Oct., $25). The chef of Boston's Salamander restaurant, Stan Frankenthaler (with Sally Sampson), fuses American creativity and Asian flavors in The Occidental Tourist: More Than 100 Asian-Inspired Recipes (Nov., $30). Valerie Nahej, founder of Café Pongo in Tivoli, N.Y., presents an array of home-tested treats in The Café Pongo Cookbook: More Than 230 Recipes from the Hudson Valley (Sept., $27). Jennifer Appel, owner of Manhattan's East Side purveyor of sweets, includes Oreo Brownies and German Chocolate Pie in The Buttercup Bake Shop Cookbook: More Than 80 Recipes for Irresistible Old-Fashioned Treats (Oct., $25). That's not enough? There's also Fearless Baking: Over 100 Recipes That Anyone Can Make (Sept., $27.50) by Elinor Klivans. Those with health considerations can use Gluten-Free Baking: More Than 125 Recipes for Delectable Sweet and Savory Baked Goods, Including Cakes, Pies, Quick Breads, Muffins and Other Delights (Dec., $27.50) by Rebecca Reilley. Having friends in becomes easier with Relax, Company's Coming: Strategies and 150 Recipes for Stress-Free Entertaining (Nov., $25) by Kathy Gunst and A Passion for Parties: Your Guide to Elegant Entertaining (Oct., $35) by David Tutera and Laura Morton. Tutera plans parties for the likes of Elton John and Tipper Gore.
SIMON & SCHUSTER SOURCE
The Williams-Sonoma Collection is a reconceived series updating the recipes from the earlier Williams-Sonoma cookbooks. The first five entries (Nov., $16.95 each) are Hors d'Oeuvre by Brigit Legere Binns, Pasta by Erica De Mane, Soup by Diane Rossen Worthington, Chicken by Rick Rodgers and Thanksgiving by Georgeanne Brennan.
GIBBS SMITH
The publisher joins forces with the Santa Fe School of Cooking on Tacos (Aug.) by Susan Curtis, Daniel Hoyer and R. Allen Smith and Salsas (Aug., $12.95 each) by Susan Curtis and Kathi Long.
SOMA BOOKS
At the same time they explore the spice trade, Chris and Carolyn Caldicott supply recipes from around the world in The Spice Routes (Dec., $35).
STERLING
Le Gavroche Cookbook (Oct., $39.95) by Michel Roux, Jr., lets American cooks duplicate the French cuisine served in the oh-so-posh London restaurant. A thousand of the best wine values in the U.S. are identified by Jamal Rayyis in Food & Wine Magazine's Wine Guide 2002 (Sept., $11.95 paper). Wine is still on the mind of Kevin Zraly, who presents a newly revised beginner's course in Windows on the World Complete Wine Course 2001 Edition (Oct., $24.95). Best of the Best, Vol. 4: 100 Best Recipes from the Best Cookbooks of the Year (Aug., $29.95) by Food & Wine Annual Cookbook Awards Collection samples the work of many favorite authors. Simple French Cooking: Recipes from Our Mothers' Kitchens (Oct., $29.95) by Georges Blanc and Coco Jobard assembles time-tested and time-honored dishes, and a French chef proffers his takes on classics with La Cuisine de Joel Robuchon: A Seasonal Cookbook (Oct., $24.95 paper) by Joel Robuchon. Lemon Marinated Garlic Shrimp is just one appetite-pleaser in Oranges and Lemons: Recipes from the Mediterranean (Oct., $24.95) by Sarah Woodward. Pastas, pestos, risottos and more fill the pages of The Gastronomy of Italy (Sept., $40) by Anne Del Conte. Restaurateur Umberto Menghi imparts his style with Umberto's Kitchen: Flavors of Tuscany (Oct., $19.95 paper).
STEWART, TABORI & CHANG
Wine and food are happily wedded in Napa Stories: Profiles, Reflections & Recipes from the Napa Valley (Sept., $50) by Michael Chiarello with Janet Fletcher. Building on the heritages of the Inca, the Maya and the Aztec, Beverly Cox and Martin Jacobs assemble 125 authentic recipes in Spirit of the Earth: Cooking from Latin America (Sept., $40). Starting with basic recipes familiar to American home cooks in Home Cooking Around the World (Oct., $35), David Ricketts then steps off in other directions with a dish like Chicken Noodle Soup to show how it is prepared in different cultures. Christian Constant recently won a Michelin star for his Parisian bistro, Le Violon d'Ingres, and his first cookbook to be published here is Everyday French Cooking (Oct., $25).
STOREY
Ken Haedrich compiles a 95-recipe repertoire in Maple Syrup Cookbook (Oct., $10.95 paper). Veterinarian-approved recipes as well as recipes for humans that can be slightly modified for animals bring new intimacy to pet food in Real Food for Dogs (Nov.) by Arden Moore and ...for Cats (Nov., $12.95 each paper) by Patti Delmonte.
TEN SPEED PRESS
The chic Chicagoan now turns his eye on what can be done with exotic as well as more familiar viands with Charlie Trotter's Meat and Game (Oct., $50) by Charlie Trotter. James Beard Award—winner Peter Reinhart discloses his latest doughy breakthroughs in The Bread Baker's Apprentice: Making Classic Breads with the Cutting-Edge Techniques of a Bread Master (Oct., $32.50). After 24 cookbooks and over 1,750 cooking shows, a TV chef heats up again in Martin Yan's Asian Favorites (Nov., $21.95 paper) by Martin Yan, a companion book to his latest public TV show. Lemongrass and Lime: New Vietnamese Cooking (Oct., $29.95) by Mark Read visits another Asian land, as does Growing Up in a Korean Kitchen: A Cookbook (Aug., $29.95) by Hi Soo Shin Hepinstall. Ethnic flavors of still one more world waft through Scent of the Orange Blossoms: Sephardic Cooking from Morocco (Nov., $24.95) by Kitty Morse and Danielle Aflalo Mamane. Florence's acclaimed female chef, Benedetta Vitali, throws open her kitchen doors with Soffritto: Tradition and Innovation in Tuscan Cooking (Nov., $32.50). From these shores arise Mustard's Grill Cookbook: A Napa Valley Cookbook (Nov., $35) by Cindy Pawlcyn; and Caprial's Desserts (Oct., $32.50) by Caprial Pence and Melissa Carey.
TRAFALGAR SQUARE
From Constable: Life Is a Menu: Reminiscences and Recipes from a Master Chef (Aug., $29.95) by Michel Roux is by the chef of England's Waterside Inn. Matthew Biggs's Complete Book of Vegetables: The Practical Sourcebook to Growing, Harvesting and Cooking Vegetables (Aug., $24.95) by Matthew Biggs includes 150 recipes and over 500 color photos.
From HarperCollins UK: The Little Book of Shakespeare and Food (Sept., $4.95) by Domenica de Rosa pairs a Shakespearan quote on one page with a simple, succulent recipe on the next.
From Kyle Cathie: Christmas! Traditions, Celebrations and Food Across Europe (Sept., $29.95) by Stella Ross Collins draws on traditions and recipes from more than 40 countries.
From Pavilion: Real Greek Food (Aug., $40) by Theodore Kyriakou and Charles Campion features 100 authentic recipes, the same number included in Cucina Essenziale: Essential Cooking (Aug., $40) by Stefano Cavallini, a rising star of Italian cuisine.
TUTTLE/PERIPLUS
The Food of Singapore: Authentic Recipes from the Manhattan of the East (Nov., $18.95) is by Djoko Wibisono and David Wong. Additions to the Essential Kitchen Series include Tapas (Aug., $18.95) by Richard Tapper, Curries (Oct., $18.95) by Vicki Liley and Vegetarian Sushi (Nov., $18.95) by Brigid Treloar. The Essential Asian Kitchen Series expands with Japanese Home Cooking by Shunsuke Fukushima, Thai... by Robert Carmack and Sompon Nabnian and Korean... (Dec., $19.95 each) by Soon Yung Chung.
UNIV. OF NORTH TEXAS PRESS
Launching the new Great American Cooking Series is The Texas Cookbook: From Barbecue to Banquet—An Informal View of Dining and Entertaining the Texas Way (Aug., $19.95 paper) by Mary Faulk Koock. Published by E-Heart Press, Helpful Cooking Hints for HouseHusbands of Uppity Women (Aug., $14.95 paper) by Archie P. McDonald is also distributed by the press.
VIKING
The late Elizabeth David, one of the world's revered food writers, left behind material that has never been published in this country. Those pieces, along with 150 recipes, are collected in Is There a Nutmeg in the House? (Nov., $25.95).
VILLARD
Bobby Flay, Charlie Palmer and Rick Bayless are among the chefs contributing to Macaroni and Cheese: 52 Recipes, from Simple to Sublime (Oct., $15.95 paper) by Joan Schwartz.
WARNER
Alice Medrich is back with more sweet-tooth satisfactions in A Year in Chocolate: Four Seasons of Unforgettable Desserts (Oct., $25.95) and Alice Medrich's Cookies and Brownies (Oct., $14.95 paper). Recipes, tips and nutritional advice are compiled in The Ultimate Smoothie Book: 101 Delicious Recipes for Blender Drinks, Frozen Desserts, Shakes and More! (Aug., $10.95 paper) by Cherie Calbom. The 20th anniversary of the Manhattan restaurant Good Enough to Eat gives rise to The Good Enough to Eat Breakfast Cookbook (Sept., $25.95) by Carrie Levin with William Perley.
JOHN WILEY
Pointing out that Professional Chef, 7th Edition (Oct., $65) by the Culinary Institute of America has been completely redesigned (see sidebar, p. 41), the publisher predicts that the new title will be the single biggest revenue driver of Wiley's Professional and Trade Division this fall. Also due in October is a second edition of the Culinary Institute of America's Exploring Wine ($60) by Steven Kolpan et al., along with Sweet Seasons: Fabulous Restaurant Desserts Made Simple ($45) by Richard Leach, pastry chef at New York's Park Avenue Café.
WORKMAN
After climbing to more than 700,000 copies in print with The Cake Mix Doctor, Anne Byrn returns with Chocolate from the Cake Mix Doctor (Oct.; $26.95, paper $14.95), which offers recipes for layer cakes, cheesecakes, muffins and more. The Wine Bible (Sept., $17.95 paper) is by Karen MacNeil, director of the wine program at the Culinary Institute of America in Napa Valley.
