ADAMS MEDIA
Cookbooks are heating up the Everything series with The Everything Mediterranean Cookbook (May) by Dawn Altomari-Rathjen and Jennifer M. Bendelius, ...Chinese... (Sept.) by Rhonda Lauret Parkinson and ...Mexican... (Nov., $14.95 each paper) by Margaret Kaeter. Lynn Nicholson and Tracy A. Smith keep an eye on Healthy Spa Cuisine: 400 Signature Recipes from the World's Top Spas (May, $16.95 paper) and Sharron Long adheres to the Atkins philosophy in Extreme Lo-Carb Cuisine: 250 Fabulous Recipes with Virtually No Carbohydrates (Dec., $12.95 paper). Agility knows no bounds in How to Make Love and Dinner at the Same Time (Jan., $12.95 paper) by Rebecca Field Jager.
ALPHA
Anthony DiDio and Amy Zavatto untangle a perennial conundrum with Renaissance Guide to Wine and Food Pairing: From Consumer to Connoisseur (Sept., $18.95 paper). Tod Dimmick knows how to get things done in a trice, as he shows in The Complete Idiot's Guide to 5-Minute Appetizers (Oct., $18.95 paper). Meanwhile, Ellen Brown takes her time with The Complete Idiot's Guide to Slow Cooking (Nov., $18.95 paper).
ANDREWS MCMEEL
TBS has a long-running hit in its Dinner & a Movie program, and so why not blend the two in a book as well? Claud Mann's Dinner & a Movie Cookbook (Oct., $21.95) by chef Claud Mann has 100 classic recipes inspired by specific movies—such as Déjà vu Twice-Baked Potatoes for Groundhog Day. Entertaining becomes less problematical with You're Invited: A Cookbook for Special Occasions (Sept., $24.95) by Mary Engelbreit.
ARTISAN
A young Norwegian food writer provides a modern take with Kitchen of Light: New Scandinavian Cooking with Andreas Viestad (June, $35) by Andreas Viestad. Nadia Roden, daughter of Claudia Roden, devises Granita Magic: 55 Ices for Every Reason and Every Season—Always the Perfect Thing to Serve (June, $15). Alice Medrich advocates the "new" chocolates—the kind with less sugar and more cocoa bean solids—in Bittersweet: Recipes and Tales from a Life in Chocolate (Nov., $35). Following their customary peripatetic methods, Jeffrey Alford and Naomi Duguid traveled thousands of miles throughout six continents for Homebaking: Sweet and Savory Traditions from Around the World (Nov., $40). New trade paper editions are Essentials of Cooking (May) by James Peterson and A New Way to Cook (Oct., $24.95 each) by Sally Schneider.
AVERY
Preparing food in harmony with nature, Aveline Kushi and Wendy Esko employ the simple practice of balance in Changing Seasons Macrobiotic Cookbook (July, $14.95 paper). Juicing, sprouting, dehydrating and more are explained by Renee Loux Underkoffler in Living Cuisine: The Art and Spirit of Raw Foods (Dec., $19.95 paper).
BALLANTINE
Recipes inspired by celebrated works of literature abound in The Book Lover's Cookbook (Oct., $21.95) by Shaunda Kennedy Wenger and Janet Kay Jensen. Finicky and/or bored eaters are nutritionist Leanne Ely's targets with Saving Dinner: The Menus, Recipes and Shopping Lists to Bring Your Family Back to the Table (Oct., $14.95 paper).
B & W PUBLISHING
(dist. by Interlink)
Recipes both traditional and unusual that should get eyes open can be found in Brian Wilton's Breakfast: 200 Ways to Jumpstart the Day (Sept., $22.95 paper).
BARNES & NOBLE
Barnes & Noble Basics: Grilling—An Easy, Smart Guide to Grilling by Pamela Richards and ...Wine—An Easy, Smart Guide to Enjoying Wine (Aug., $9.95 each paper) by Peter Morrell are for those who don't want too many complications.
BARRON'S
Completely rewritten and updated, The New Wine Lover's Companion (Oct., $14.95 paper) by Ron Herbst and Sharon Tyler Herbst contains nearly 4,000 A—Z entries on grape varieties, wine label terms, buying tips and more. Also revised, redesigned and enlarged is Madhur Jaffrey Indian Cooking (Sept., $25) by Madhur Jaffrey. More than 250 food-preparation techniques are illustrated in some 600 color photos in The Cook's Companion (June, $16.95) by Elizabeth Wolf-Cohen. Cowboy-style pork and beans and the ever-popular red-hot barbecue ribs are two of the campfire dishes served up in Cowboys and Cookouts: A Taste of the Old West (May, $12.95) by Lewis Esson.
BAY/SOMA
Pascal Rigo tailors 70 French recipes specifically for domestic bakers in The American Boulangerie: Authentic Breads and Pastries for the Home Kitchen (Sept., $34.95). Most of the recipes in Low-Carb High-Flavor Cooking Made Easy (Oct., $19.95 paper) by Fiona Carns can be prepared in 20 minutes or less. Self-control is tossed to the wind by the 200 rich and decadent recipes in Dangerous Desserts (Nov., $19.95 paper), edited by Orlando Murrin. On the other hand, we have Sweet Simplicity: Jacques Pépin's Fruit Desserts (Oct., $21.95 paper) by M. Pépin. Tom Cruise, Giorgio Armani and British royalty are among the clients of party-planner Lorna Wing, author of Party! Food: The Essential Guide to Menus, Drinks and Planning (Nov., $22.50 paper).
BERKLEY
A pair of cookbooks that spring from successful mystery series are Food to Die For: Secrets from Kay Scarpetta's Kitchen (June, $15 paper) by Patricia Cornwell and Marlene Brown and an updated edition of The Cat Who... Cookbook (Oct., $21.95) by Julie Murphy and Sally Abney Stempinski, a Berkley Prime Crime release. Chef James Haller spent a month in France with friends, and the resulting dozens of recipes are collected in Vie de France: Sharing Food, Friendship and a Kitchen in the Loire Valley (June, $14 paper).
BLACK DOG & LEVENTHAL
A barbecue maven steps away from the grill and back into the kitchen for Steven Raichlen's Raving Flavor Cookbook: More than 440 Healthy, Irresistible Recipes (Oct., $19.95), which collects his six-book High-Flavor, Low-Fat series into a single volume. Good health is the end goal for Joseph C. Piscatella's Healthy Heart Cookbook: Over 700 Recipes for Every Day and Every Occasion (Sept., $19.95) by Joseph and Bernie Piscatella and Complete Diabetic Cookbook: Healthy, Delicious Recipes the Whole Family Can Enjoy (Oct., $19.95) by Mary Jane Finsand et al.
BLACKSTAFF PRESS
(dist. by Dufour Editions)
Ireland's popular TV chef brings a Mediterranean influence to Jenny Bristow Cooks for the Seasons: Spring and Summer (July, $23.95) by Jenny Bristow.
BOSTON COMMON PRESS
Ridding the culinary world of its puzzles and problems one by one, Christopher Kimball lays claim to the title of The Kitchen Detective: A Culinary Sleuth Solves Common Cooking Mysteries with 150 Foolproof Recipes (Sept., $24.95). "The Editors of Cooks Illustrated"—who include Kimball and his cooking cohorts—is the byline on additional upcoming titles, all based on the notion that rigorous testing leads to ideal results. Perfect Vegetables (Oct., $29.95) is subtitled "Would you make 18 batches of stuffed tomatoes to find the best version? We did. Here are 350 exhaustively tested recipes using our 53 favorite vegetables." Restaurant Favorites at Home (Nov., $29.95) bears this subtitle: "You want to cook like a chef at home? So do we. That's why we exhaustively tested more than 700 of America's best restaurant dishes to bring you 150 streamlined and foolproofed recipes that capture all the genius and drama of four-star cooking." Inside America's Test Kitchen: New Recipes and Product Ratings from Public Television's Favorite Cooking Show (Jan., $29.95) is a companion to the 2004 season.
BROADWAY BOOKS
Share Our Strength, the antihunger organization, is to be the beneficiary of Cooking from the Heart: 100 Great American Chefs Share Recipes They Cherish (Sept., $29.95) by Michael J. Rosen. Restaurateur Pino Luongo follows up Simply Tuscan with La Mia Cucina Toscana: A Tuscan Cooks in America (Oct., $40), which he wrote with Andrew Friedman and Marta Pulini. Busy folks can turn to The Carefree Cook (Oct., $29.95) by Rick Rodgers for recipes to be made with ease. Boston chef Gordon Hamersley joins with Joanne McAllister Smart on Bistro Cooking at Home (Oct., $35), a collection of French-accented fare. Mary Ellen Evans has something similar in mind with Bistro Chicken: 101 Easy Yet Elegant Recipes with French Flair (Feb., $17.95 paper). What the Cake Mix Doctor did for cake mixes, Melanie Barnard does for refrigerated and frozen doughs in Ready, Set, Dough! (Feb., $15.95 paper). Harried mothers who want their families to eat better can avail themselves of The Mom's Guide to Meal Makeovers: Easy Ways to Improve How Your Family Eats (Jan., $15 paper) by Janice Newell Bissex and Liz Weiss. Non-carnivores will like The Vegetarian 5-Ingredient Gourmet: 250 Simple Recipes and Dozens of Healthy Menus for Eating Well Every Day and The Vegetarian Family Cookbook: Featuring More than 275 Recipes for Quick Breakfasts, Healthy Snacks and Lunches, Classic Comfort Foods, Hearty Main Dishes, Wholesome Baked Goods and More (Feb., $15.95 each paper), both by Nava Atlas. Andrea Immer's 2004 Wine Buying Guide for Everyone (Sept., $12.95 paper) by Andrea Immer is this year's annual update. Spoonbread & Strawberry Wine: Recipes and Reminiscences of a Family (Jan., $17.95 paper) by Norma Darden and Carole Darden is repackaged for its 25th anniversary.
BULFINCH PRESS
Latin culture and cuisine are matched by color photos of food and family galas in Our Latin Table: Celebrations, Recipes and Memories (Sept., $29.95) by restaurateur Fernando Saralegui.
CELESTIAL ARTS
Wholesome and simple ingredients are just the ticket in Eating for Two: Recipes for Pregnant and Breastfeeding Women (Nov., $19.95 paper) by Robin Lim.
CHELSEA GREEN
Homemade tempeh, sauerkraut, beer and sourdough breads are dependent on fermentation, and Sandor Ellix Katz tells how to accomplish this natural process in Wild Fermentation: The Flavor, Nutrition and Craft of Live-Culture Foods (Sept., $25 paper).
CHRONICLE
Cape Cod Table (June, $35) by Lora Brody amasses a plethora of recipes showing how this vibrant arm of Massachusetts reaches out into the sea. Sara Whiteford and Mary Barber, brides not so long ago, are sisters who have created The Bride & Groom First and Forever Cookbook (June, $35), A crowd-pleaser dons a new attitude in Barbara Lauterbach's Chicken Salad (June, $18.95 paper). A dynamic duo receives applause in Salt & Pepper (June, $18.95 paper) by Sandra Cook et al., and so does that kitchen stalwart, a good heavy skillet, in A Flash in the Pan (July, $24.95 paper) by Brooke Dojny and Melanie Barnard. Individual profiles of men and women depict who does some of the cooking in Firehouse Food: Favorite Recipes from San Francisco's Firefighters (July, $24.95 paper) by George Dolese and Steve Siegelman. Those who enjoy sharing food with others can find inspiration in Big Book of Potluck (Sept., $19.95 paper) by Maryana Vollstedt. Italian never seems to falter, and upcoming are Veneto: Authentic Recipes from Venice and the Italian Northwest (Sept., $19.95 paper) by Julia della Croce and, in a word meaning side dishes, Contorni (July, $19.95 paper) by Susan Simon. Sweets-fanciers will smile with Caramel: 50 Recipes for Deliciously Gooey Desserts (Sept., $19.95 paper) by Peggy Cullen, A Passion for Desserts (Oct., $35) by Emily Luchetti and Midnight Munchies: Over 60 Quick-Fix Snacks (Oct., $16.95 paper) by Diane Morgan. Taste: Pure and Simple (Sept., $35) by Michel Nischan is the book Oprah raved about last month. Holidays come to the fore with Great Pumpkins: Tricks and Treats for Halloween (Oct., $14.95 paper) by Peter Cole, Christmas Family Gatherings: Recipes and Ideas for Celebrating with People You Love (Dec., $22.95 paper) by Donata Maggipinto and, for imbibers, Holiday Cocktails (Nov., $15.95 paper) by Jessica Strand. Other single-subject books are Smoked Salmon: Delicious Innovative Recipes (Oct., $18.95 paper) by Max Hansen and Suzanne Goldenson, Wok Every Day (Oct., $24.95 paper) by Barbara Grunes and Virginia Van Vynckt and A Beautiful Bowl of Soup (Feb., $19.95 paper) by Paulette Mitchell.
CITADEL
She's b-a-a-a-c-k. Ruby Ann Boxcar, however, this time turns her rhinestone glasses on the grill for Ruby Ann's Down Home Trailer Park BBQin' Cookbook (May, $15.95 paper). From Oysters Rockefeller in the 1900s to Chicken Tandoori in the 1990s, Merrill Shindler characterizes each decade with its signature treats in American Dish: 100 Recipes from Ten Delicious Decades (May, $9.95 paper). Bill Clinton, Rosie O'Donnell and Jack Nicklaus are among those who answer the question: Last Suppers: If the World Ended Tomorrow, What Would Be Your Last Meal? (Oct., $16.95 paper), in an updated edition by James L. Dickerson, complete with recipes. Celebrating Our Equality: A Cookbook with Remembrances from Howard University (Nov., $24.95) by Carolyn Q. Tillery is her third book on African-American cookery. Health-conscious recipes are sprinkled with entertaining extras in Zainabu's African Cookbook—with Food, Stories and Songs (Jan., $14.95 paper) by Zainabu Kapaka Kallon.
COMPANY'S COMING
(2311-96 St., Edmonton, Alberta T6N 1G3 Canada)
New titles for fall—all by founder Jean Paré—in the publisher's Original Series include Chinese Cooking (Aug., $10.99 paper), which presents a broad spectrum of easy-to-follow recipes; and The Pork Book (Sept., $10.99), featuring tasty treats for breakfast, lunch and dinner. New to the the Special Occasion series is Decadent Desserts (Oct., $19.99), a sweet feast replete with color photos and presentation how-to's. Most Loved Appetizers (Nov., $17.99) contains 100 of Company's Coming's favourite dips, spreads and finger foods, each recipe pictured in full color.
CONTEMPORARY/MCGRAW-HILL
Wheat-Free Gluten-Free Dessert Cookbook, ...Cookbook for Kids and Busy Adults and ...Reduced Calorie Cookbook (Dec., $15.95 each paper) by Connie Sarros will be welcomed by those unable to digest wheat.
COUNTERPOINT
Robb Walsh daringly sets out on a journey through the world of adventurous eating in Thailand, Nova Scotia, Mexico, the American South and elsewhere in Are You Really Going to Eat That?: Reflections of a Culinary Thrill Seeker (Oct., $25).
CUMBERLAND HOUSE
When the kids move out, dinners for two become more enticing with The Empty Nest Cookbook: Recipes, Menus, Revelations (Oct., $16.95 paper) by Joy Smith. Recipes for the meals or favorite dishes that figure in each eye-opening tale are included in Dishing Hollywood: The Real Scoop on Tinseltown's Most Notorious Scandals (Nov., $16.95 paper) by Laurie Jacobson. When there's just a dab of this and a splash of that left, Catherine Kitcho has the solution in The Use-It-Up Cookbook: Creative Recipes for the Frugal Cook (Oct., $16.95 paper). Recipes from Miss Daisy's (Aug., $9.95 comb-bound) by Daisy King is a 25th-anniversary edition.
DK
Mary Berry and Marlena Spieler update dishes that have proved their popularity over the years in Classic Home Cooking (Oct. $40). And for something to go with these meals, check out Wine Report 2004 by Tom Stevenson and Good Wine Guide 2004 (Sept., $15 each paper) by Robert Joseph.
ECCO
New York restaurateur David Bouley's first cookbook, written with Melissa Clark and Mario Lohninger, is East of Paris: The New Cuisines of Austria and the Danube (Nov., $34.95), a selection of recipes that have been adapted and lightened for today's palate.
FEEDING FRENZY
Twenty-one chefs who have earned prestigious honors band together on the anniversary of James Beard's birth for Winning Styles Cookbook: Recipes from the James Beard Foundation Award Winning Chefs (Oct., $42).
FOUR WALLS EIGHT WINDOWS
With an uncommon melange of humor and darkly macabre recipes, Medlar Lucan and Durian Gray summon the spirits of Caligula and the Marquis de Sade with The Decadent Cookbook: Recipes of Obsession and Excess (Aug., $14 paper).
FREE PRESS
Seven new titles in the Williams-Sonoma Collection are Ice Cream (May) by Mary Goodbody, Pie & Tart (May) by Carolyn Beth Weil, Breakfast (May) by Brigit L. Binns, Cake (Nov.) by Fran Gage, Cookies (Nov.) by Marie Simmons, Christmas (Nov.) by Carolyn Miller and Muffins (Nov., $16.95 each) by Beth Hensperger.
GLOBE PEQUOT
Kids' tummies are the target for The School Lunchbox Cookbook (Sept.) and just about everyone can benefit from The Brown Bag Lunch Cookbook (Oct., $10.95 each paper), both by Miriam Jacobs. It takes only 15 minutes or less to finish a recipe from 50 Ways to Take the Junk Out of Junk Food: Quick and Healthy Treats to Make with Your Kids (Nov., $7.95 paper) by Julie Whittingham. The next entry in the Food Lovers' series is Food Lovers' Guide to Connecticut: Best Local Specialties, Shops, Recipes, Restaurants, Events, Lore and More (Jan., $14.95 paper) by Patricia Brooks and Lester Brooks.
HARCOURT
Whether sharing a celebratory meal with an array of associates or simply breaking bread with a few hundred of one's closest friends, the act of feasting has maintained its complexity as a social event. Roy Strong reexamines what eating on a large scale has meant through the centuries in Feast: A History of Grand Eating (Nov., $35).
HARPERCOLLINS
Maria Helm Sinskey offers cooking lessons at the Napa Valley winery she owns with her husband, Robert, and she offers 145 of her recipes in The Vineyard Kitchen: Menus Inspired by the Season (Sept., $32.50). Head food columnist for the Jerusalem Post magazine, Faye Levy certainly knows the territory for a Feast from the Mideast: 250 Sun-Drenched Dishes from the Lands of the Bible (Oct., $29.95), which pulls dishes from Egypt, Israel, Syria, Turkey, Lebanon and Iran. Everything from apple pie to zabaglione finds a comfortable setting in The Cook's Canon: 101 Classic Recipes Everyone Should Know (Nov., $25.95) by Raymond Sokolov, who also supplies an essay on the origins and significance of each one.
HARVARD COMMON PRESS
Timed for National Recovery Month, The Sober Kitchen (Sept.; $32.95, paper $19.95) by Liz Scott includes recipes to restore depleted nutrients, vegetarian and vegan options, as well as alternatives to traditionally alcohol-laden dishes. In A Baker's Field Guide to Christmas Cookies (Sept.; $14.95, wire-o binding), Dede Wilson provides information on tradition, tips, whether or not dough freezes well, plus a photo for each of the recipes. Do-ahead tips are part of the strategy Ellen Wright puts forward in Around the Table (Sept., $27.95), which has 24 seasonal thematic menus for easy, stylish entertaining. More than 400 recipes promise a full range of sweets with down-home seductiveness in All-American Desserts (Oct.; $32.95, paper $18.95) by Judith M. Fertig. Clifford A. Wright collects more than 500 recipes for antipasti, tapas, hors d'oeuvres, meze and more for Little Foods of the Mediterranean (Oct.; $37.95, paper $21.95). The South American Table (Oct.; $32.95, paper $19.95) by Maria Baez Kijac assembles more than 450 recipes from 10 countries.
HATHERLEIGH PRESS
The George Foreman Grill and Jack LaLanne's Power Juicer are two of the appliances put to work in The As Seen on TV Cookbook: Healthy, Low-Calorie Recipes for Cooking with America's Favorite Kitchen Gizmos and Gadgets (Dec., $16.95 paper) by Lori Baird.
HEARST BOOKS
Good HousekeepingBlend It!: 150 Sensational Recipes to Make in Your Blender—Frappes, Smoothies, Soups, Pancakes, Frozen Cocktails and More (Sept., $14.95 concealed wire binding) includes prep and cooking times, nutritional details and more. Town & CountryElegant Entertaining (Oct., $24.95) by Francine Maroukian arms hosts and hostesses with a new sense of flair. With fewer than 30% of the calories derived from fat, the recipes in Good HousekeepingLight & Healthy Cookbook: 375 Delectable Recipes for Everyday Meals (Aug., $24.95) include light pasta dishes, stews and vegetarian meals. Good Housekeeping100 Best One-Dish Meals and ...Best Pasta Recipes (Oct., $14.95 each) contain plenty of triple-tested inspirations. New to paper are Good HousekeepingDelicious Vegetable Cooking and ...Delicious Dessert Cookbook (Aug., $14.95 each).
HIPPOCRENE
Regional American cooking is part of this house's specialization in cuisines of many countries, and New Hampshire: Farm to Kitchen (Dec., $18.95 paper) by Helen Brody is the latest example. New and upcoming approaches to ethnic fare include: Sicilian Feasts (May, $24.95) by Giovanna Bellia La Marca, Fine Filipino Food (June, $24.95) by Karen Hulene Bartell, Exotic Tastes of Sri Lanka (July, $24.95) by Suharshini Seneviratne, Simple Laotian Cooking (July, $24.95) by Penn Hongthong and Polish Holiday Cookery (Oct., $24.95) by Robert Strybel. Expanded editions on the agenda are The Best of Croatian Cooking (Sept., $24.95) by Liliana Pavicic and Gordana Pirker-Mosher, Hungarian Cookbook, Old World Recipes for New World Cooks (Sept., $24.95) by Yolanda Nagy Fintor and Argentina Cooks (Oct., $24.95) by Shirley Lomax Brooks.
HOUGHTON MIFFLIN
Straightforward and contemporary are two adjectives for the recipes in The Way We Cook: Recipes from the New American Kitchen (June, $27) by Sheryl Julian and Julie Riven. Didi Emmons is back with globally inspired recipes in Entertaining for a Veggie Planet: 250 Down-to-Earth Recipes (June, $18.95 paper). Cited as Best Chef in New York City in May by the James Beard Foundation Awards, Marcus Samuelsson of Aquavit restaurant spills his secrets in Aquavit: And the New Scandinavian Cuisine (Oct., $45). Zingerman's Guide to Good Eating: How to Choose the Best Bread, Cheeses, Olive Oil, Pasta, Chocolate and Much More (Nov.; $35, paper $19.95) by Ari Weinsweig has, in addition to all this advice, 150 recipes. Building blocks are key to The Secrets of Baking: Simple Techniques for Sophisticated Desserts (Nov., $35) by Sherry Yard, Spago's award-winning pastry chef. The popular annual anthology returns with The Best American Recipes 2003—2004: The Year's Top Picks from Books, Magazines, Newspapers and the Internet (Oct., $26), edited by Fran McCullough and Molly Stevens.
HP BOOKS
Cuisine Naturelle (May, $26.95) by L.A. chef Jean François Meteigner with Brigit Legere Binns reinterprets traditional French dishes and techniques using lighter fare. Natural foods are Christina Pirellos's forte, and she employs them to the fullest in Christina Cooks (Jan., $TBA paper). Regina Campbell, host of public TV's Regina's Vegetarian Table, puts her recipes on paper with Regina's International Vegetarian Favorites (June, $18.95 paper). A hot oven is helpful when using The Book of Roasting (Nov., $12 paper) by Jeanette Egan. Preparing food to satisfy larger groups is the aim of Nicole Aloni in Cooking for Company: All the Recipes You Need for Simple Elegant Entertaining at Home (Sept., $18.95 paper) and of Keith Young in Cooking with the Firehouse Chef (Oct., $24.95). Joe Famularo's itinerary arrives at 300 classic dishes from many of the country's regions with A Cook's Tour of Italy (Nov., $25.95).
HYDRA PUBLISHING
Linda Gassenheimer devises a quartet of easy-to-follow tomes—101 Money Saving Meals, 101 Simple Suppers, 101 Veggie Dishes and 101 Low-Fat Feasts (Sept., $9.95 each paper), each with 135 color photos. Promising to end all possible failures, Foolproof Thai Cooking: A Step-by-Step Guide to Everyone's Favorite Thai Recipes (Oct., $19.95) by Ken Hom introduces Hydra's Foolproof Cooking series, and Mary Berry brings on entry #2: Foolproof Cakes (Jan., $19.95).
HYPERION
Jamie's Kitchen: A Cooking Course for Everyone (Sept., $39.95) by Jamie Oliver is the Naked Chef's latest, and it is intended to help novices and pros alike as they poach, boil, steam, stew and braise, grill and roast. Deceptively humble birds can save the day with Rotisserie Chickens to the Rescue!: How to Use the Already-Roasted Chickens You Purchase at the Market to Make More than 125 Simple and Delicious Meals (Sept., $14.95 paper) by Carla Fitzgerald Williams. In Flavor (Nov., $35), Rocco DiSpirito, chef and proprietor of New York City's Union Pacific restaurant, tells how to create boldly delicious food by combining mundane and exotic ingredients. We all know the two home economists from their ads on TV, and now they codify some of their ideas in Pat & Betty's No-Fuss Cooking: More than 250 Delicious, Time-Saving and Easy Recipes from the Reynolds Kitchen (Oct., $16.95 paper) by Patricia A. Schweitzer and Betty T. Morton. Snow White's Gooseberry Pie and Ariel's Bouillabaisse are two of the dishes in Disney Recipes: From Animation to Inspiration (Oct., $19.95) by Ira L. Meyer, a title from Hyperion's Books for Children meant to involve kids in food preparation.
INTERLINK
Family histories are revealed through recipes of nine diasporic Jewish families—Cubans, Australians, Indians and Moroccans—who adapt local cuisines to their culture and dietary laws and whose results are in The Jewish Kitchen: Recipes and Stories from Around the World (Sept., $29.95) by Clarissa Hyman. A cooking teacher based in Greece, Rosemary Barron exports her culinary expertise in Flavors of Greece (Oct., $27.95).
JONES BOOKS
A Literary Feast: Recipes and Writings by American Women Authors from History (Aug., $28), edited by Yvonne Schofer, collects recipes and food-oriented literary excerpts from cookbooks and novels.
KAR-BEN PUBLISHING
Traditional Passover dishes and everything else from soups to desserts can be replicated with the more than 475 recipes in Heirloom Cookbook: Recipes Handed Down by Jewish Mothers and Modern Recipes from Daughters and Friends (Aug., $16.95 paper), edited by Miriam Lerner Satz, which also includes a section on Sephardic cooking.
KEEP IT SIMPLE BOOKS
(dist. by Words Distributing)
Fresh ingredients and simple preparation techniques are characteristics of the vegetarian focus in The Monastery Cookbook: Stories and Recipes from a Zen Kitchen (Oct., $16 paper) by Zen Monastery Monks and Cheri Huber.
KNOPF
Edna Lewis and Scott Peacock sort through the myriad ways of preparing pan-fried chicken, grits and more in The Gift of Southern Cooking (May, $29.95). The café known as Once Upon a Tart, founded in New York City's SoHo area more than 10 years ago by Jerome Audureau and Frank Mentesana, is the success story behind Once Upon a Tart... Soups, Salads, Muffins and More (May, $27.50) by the two entrepreneurs. Marion Cunningham, the 2003 winner of the James Beard Lifetime Achievement Award, hopes to get America back to the family table with Lost Recipes: Meals to Share with Friends and Family (Oct., $22). A long and luxurious dinner at the Taillevent restaurant in Paris is lovingly described by Andrew Todhunter in A Meal Observed (Feb., $24). The Healthy Kitchen (Dec., $16.95) by Andrew Weil, M.D., and Rosie Daley is a trade paper reprint.
KODANSHA
Crab with Lime Ponzu and Chipotle, Curried Apple Pilaf and Mashed Ginger Sweet Potatoes are three of the dishes found in The Breakaway Japanese Kitchen: Inspired New Tastes (Oct., $27) by Eric Gower.
LINDERGAFF BOOKS
(dist. by Biblio)
Linda Hymes, a Cordon Bleu chef and former professional ballerina, and her photographer husband, Derek Gaffney, first found book success with The Dancing Gourmet: Recipes to Keep You on Your Toes. Now they explore desserts in The Nutcracker Sweet (Feb., $26), which contains ballet-themed recipes reflecting different versions of Tchaikovsky's perennial holiday dance.
LITTLE, BROWN
What was once exotic is now essential, says David Rosengarten, which is why he includes Cajun recipes and Cuban specialties along with Philly cheesesteak sandwiches and Maryland crab cakes in It's All American Food: The Food We Really Eat, the Dishes We Will Always Love (Oct., $29.95).
LYONS PRESS
Randy Wayne White is an outdoors and travel writer who tells what to do with today's catch in The Fishing Guide's Guide to Tropical Cooking (Sept., $16.95). Twenty-eight chef instructors provide a home course with the recipes assembled in Creating Chefs: Lessons from Culinary School (Oct., $24.95) by Carol W. Maybach. Pickles are not on the menu in Jennifer Evans Gardner's Barefoot in the Kitchen: The Pregnancy Survival Cookbook (Nov., $14.95 paper). Steven Saunders and Simon Brown say they will revolutionize meals and revitalize life with Feng Shui Food (Nov., $17.95 paper). Deer season will be just the right time for Grillin' and Chili'n: 80 Easy Recipes for Venison to Sizzle, Smoke and Simmer (Nov., $18.95) by Kate Fiduccia.
MERCAT
(dist. by Interlink)
Definitive recipes for all the national dishes collected in The Scots Kitchen (Oct., $14.95 paper) by F. Marian McNeill enable everyone to eat and drink as they do in Edinburgh. On the Isle of Skye, Shirley Spear is chef of The Three Chimneys, and she presents her recipes along with personal anecdotes in The Three Chimneys (Nov., $40).
MEREDITH BOOKS
The noncelebrity chefs in the Food Network Kitchens step forward to share cooking secrets and methods that have helped make celebrity chefs famous in Food Network Cookbook: Recipes, Tips & Techniques from Behind the Scenes (Oct., $29.95). Better Homes and Gardens Easy Everyday Low Carb Cookbook (Sept., $14.95 paper) assembles 200 recipes and 120 meal plans consistent with the Atkins philosophy. Reportedly a million turkey fryers are sold each year, and for all these buyers, there is The Ultimate Turkey Fryer Cookbook (Sept., $14.95 paper). America's Ethnic Cuisines (Sept., $29.95) celebrates our country's cultural and ethnic diversity. Better Homes and Gardens New Dieter's Cookbook (Sept., $29.95 ringbound) has 459 recipes, each with a color photo. Too Good to Be Forgotten: 75 Years of Better Homes and Gardens Test Kitchen (Aug., $24.95) selects the best popular recipes from the 1930s to the 1990s.
MIRAMAX
As the latest entry in her Semi-Homemade Cooking series, Sandra Lee offers Semi-Homemade Desserts: Easy, Delicious Desserts and Nothing Is Made from Scratch (Oct., $19.95), which, as before, utilizes 70% ready-made foods plus fresh ingredients.
MORROW
Some of the most requested dishes from throughout Emeril Lagasse's restaurant empire come together in From Emeril's Kitchens: Favorite Recipes from Emeril's Restaurants (Oct., $27.50) by Emeril Lagasse. Donna Hay publishes a sweet sequel with Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts (Oct., $24.95 paper). Morrow will re-release Hay's four backlist titles in September: Flavors, Entertaining, The New Cook and New Food Fast ($24.95 each paper). Thirteen big-flavored dinner menus set the table in Tom's Big Dinners: Big-Time Cooking for Family and Friends (Nov., $32.50) by Seattle chef Tom Douglas. Joanne Harris, author of Chocolat and other novels, teams up with Fran Warde for My French Kitchen: A Book of 120 Treasured Recipes (Sept., $24.95), which is filled with her grandmother's recipes. Arriving from Italy is The da Fiore Cookbook: Recipes from Venice's Best Restaurant (Nov., $34.95) by Damiano Martin. Stats indicate that women purchase 64% of the wine sold in the U.S., and for them, Leslie Sbrocco presents Wine for Women: A Guide to Buying, Pairing and Sharing Wine (Oct., $24.95).
NEW SOCIETY PUBLISHERS
Springing from the educational retreat center on Cortes Island, B.C., for more than 20 years, Hollyhock Cooks: Food to Nourish Body, Mind and Soil (July, $19.95 paper) by the Hollyhock Cooks with Linda Solomon and Moreka Jolar contains more than 200 recipes.
W.W. NORTON
Having traveled widely throughout the region, studied at Sichuan University and worked at a local cooking school, BBC journalist Fuchsia Dunlop is well-positioned to write Land of Plenty: Authentic Sichuan Recipes Personally Gathered in the Chinese Province of Sichuan (July, $30). Rose Levy Berenbaum's The Cake Bible is in its 29th printing, which means that Norton has very high hopes for The Bread Bible (Oct., $35) by Berenbaum, which covers everything from pizza dough to bagels, crumpets, flatbreads and more. For months, New York Times food writer Amanda Hesser regaled readers with tales of her courtship with her now-husband—and the food that accompanied the goings-on—now she blends cookbook and memoir in Cooking for Mr. Latte: A Lover's Courtship, with Recipes (May, $23.95).
OVERLOOK PRESS
In Real Fast Food (July, $15.95 paper), London-based Nigel Slater assembles 350 recipes that can be prepared in under 30 minutes. Baltimore restaurateur Wayne Brokke presents some 150 dishes for tasty home cooking in I Can Cook, You Can Cook! Simply Great Recipes (Sept., $24.95). Lynn Visson has revised The Complete Russian Cookbook: A Culinary Heritage Preserved Through 360 Authentic Recipes (Nov., $28.95).
OXMOOR HOUSE
Williams-Sonoma Essentials of Baking (Oct., $34.95) and ...Kids Baking (Nov., $19.95 concealed spiral binding) are the latest entries in the W-S franchise. Healthy cooking is found in The New Mayo Clinic Cookbook (Jan., $34.95), and never-fail recipes are promised in Secrets from the Southern Living Test Kitchens (Aug., $31.95). Shedding pounds can be easier with Cooking Light Superfast Suppers (June, $34.95) and ...Lose Weight Cookbook (Sept., $12.95 paper). The Web site www.allrecipes.com suggests time-saving recipes, as does allrecipes Dinner Tonight (Nov., $29.95).
