by Edward Brown and Arthur Boehm
Edward Brown grew up hating fish—until he landed a job, at 17, near the New Jersey shore unloading the catch of the day, which, he writes, "gleamed like the brightest new coins." Thus hooked, he went on to become executive chef at Manhattan's acclaimed Sea Grill restaurant, where he has his creative way with shrimp, scallops, squid and more. Brown's goal is to preserve the natural flavor of seafood, which, he says, is all too often ruined by overcooking and overdressing. This array of recipes—lobster salad, Thai fish cakes, tuna dumplings—is appealing enough to reel in even the most loyal carnivores. (Clarkson Potter, 27.50)
by Gerald Hirigoyen
The bistro is to France what the diner is to America: a neighborhood eatery with easy, affordable food. This volume, one in a series launch that includes Diner and Trattoria, offers not just the basics like vinaigrette, onion soup, steaks frîtes, roast chicken and créme brulée—but dishes with flourishes (sea scallops with shaved fennel, sautéed breast of duck with wild mushrooms). Recipes are short, and instructions are simple; try it. (Sunset Books, $19.95)
by Hugh Carpenter and Teri Sandison
Got a wok? Give it a workout with these lively, nontraditional ideas from a California chef and his photographer wife. Writing with aerobic zeal ("hot woks...mean moving rhythmically...shaking the wok with both hands"), the authors emphasize advance preparation (mixing marinades, chopping veggies, whisking sauces), then revel in "hot wok action," the classic high-heat, low-oil Chinese stir-fry technique. Dishes include a surprising veal scallopine, seared tuna and spicy lamb with eggplant. (Ten Speed Press, $15.95)
by Molly O'Neill
A few years ago O'Neill, a New York Times food columnist, was eyeing the chic young passersby at a Paris cafe when she realized she was no longer a spring chicken. Instead of dwelling on age, however, she began to ponder food—specifically, "a world in which the tenderest chicken is no longer limited to spring." Hence this marvelous collection. From summery peach butter to a rosemary butternut bisque, these dishes are aimed at steering us back to nature's annual rhythms and away from our seasons-be-damned pantries. And not to worry: O'Neill hasn't left out the spring chickens—not in a pot, but deliciously roasted. (Viking, $25.95)
by Amy Lyles Wilson with recipes by Jack Bishop
Okay, so it's better than the Baywatch Babes Bikini Barbecue, but this batch of recipes wrapped around cute shots of the Friends cast is still pretty crass. Unless, of course, you're a super-duper devotee of the NBC series who can't wait to whip up Joey's Walnut Scones or Chandlers' (Could This Be Any More Fattening?) Cheesecake—then these treats concocted by New York City food editor Bishop and freelance writer Wilson are neato! Find out how to make such stripped-down, city-living dishes as Ugly Naked Guy Nacho Chips and Hummus for Doctors and Other Dates, but readers take heed: If you're basing your diet on a sitcom, you might be watching a pinch too much TV. (Rutledge Hill, $19.95)
by Debbie Shore and Catherine Townsend
What does Alice Waters of Berkeley's Chez Panisse cook on her night off? Usually whatever is fresh at her local market, but here she suggests a dandelion-green and walnut salad, braised duck legs, and a pear and muscat raisin tart. Compiled by associate directors of Share Our Strength, a national nonprofit hunger-relief program, this cozy book introduces the folks behind the meals served in some of the nation's best restaurants. Each of the 44 chefs, photographed in their homes, offers an original menu with wine suggestions in this tribute to the faces and flavors that dictate modern American cuisine. (Clarkson Potter, $25)
by Barbara Kafka
Roast, and you'll be doing yourself a flavor is Kafka's message. But that doesn't mean just the usual suspects—lamb, beef and chicken. Kafka comes up with a hot-oven metamorphosis for roast acorn squash, carrots and turnips as well as for peaches with ginger syrup. There's a helpful chapter on the virtues of oven-browning meats for soups or stews—less fat and less spattering than stove-top browning—and plenty of inventive hints about leftovers. (Morrow, $25)
by Karen Lee with Diane Porter
Vegetarian cooks need spices, scented oils, nuts, seeds, creativity and commitment. This guide speaks to the person who likes vegetarian food but doesn't make it a religion. Die hards, however, will not be disappointed. Lee works mightily to raise the verdures and legumes that occupy the bottom of the food pyramid to the pinnacle of pleasure. (Warner, $24.95)
by Elodia Rigante
The robust southern Italian recipes in this collection are as authentic as 79-year-old Elodia herself, who beams from the book's cover. Published by her son Neil, this is a tribute to a tradition that has always been mangia-centered. Family photos and bits of history are tossed in with Mama-mia mounds of mouthwatering food. Forget fussy sundried tomatoes and radicchio and get down with salami and cheese. (First View Books, $29.95)
by Jeffrey Alford and Naomi Duguid
On their quest to master the art of exotic breads, Alford and Duguid have crisscrossed the globe, probing the mysteries of roti in Sri Lanka, sponge-bread in Ethiopia and oatcakes in Scotland, picking up tips on perfect tortillas, pizzas and pitas and taking notes on local cultures. The result of their pilgrimages over the years is this winning "baker's atlas," with more than 60 bread recipes and 150 suggestions for accompanying dips, sauces, soups and stews. It's a true celebration of the staff of life. (Morrow, $30)
by Lydie Marshall
Marshall, a Manhattan cooking instructor, brings a taste of her native Provence to American kitchens in this tasty collection of recipes that really work. This is a no-frills production—no glossy photos, no frou-frou garnishes, just simple fare from the South of France that you will want to serve more than once. (HarperCollins, $25)
by Marion Cunningham
Whether it's pancakes, popovers, pasta or pizza, Cunningham delivers amiable expertise—and patience—in this neatly illustrated, user-friendly guide for young cooks (ages 7 and up). She kicks off her 15 lessons with vegetable soup and moves on to burgers and meatloaf, rice and eggs before getting to the really good stuff: chewy oatmeal cookies, gooey brownies, cupcakes and apple pie. (Knopf, $18)
by Maury Rubin
The TV producer turned pastry chef who presides over Manhattan's City Bakery makes the most of seasonal fruits and minimalist design while dishing up 40—count 'em—40 different delectable tarts. Tyros can start with a simple cherry-topped tapioca tart, while more seasoned bakers—with an ample support network and perhaps a few days off—can tackle the World's First Stuffed Raspberry Tart. Just fill fresh raspberries with melted chocolate, then pile them in a pyramid over a blanket of whipped cream in a cocoa-flavored shell. Whew. (Morrow, $25)
>JUST DESSERT From The Perfect Setting Cookbook by Peri Wolfman and Charles Gold (Abrams, $14.95): Eli Zabar's Shortbread Cookies
¾ cup butter, at room temperature ½ cup sugar ½ teaspoon vanilla extract 1¾ cups flour Pinch of salt
Preheat oven to 350. Cream butter and sugar until well mixed, then blend in the vanilla extract. Add salt to the flour, then combine flour and butter mixture. Refrigerate for 30 minutes. Roll out chilled dough to½-inch-thick sheet. Cut heart-shaped sections from the dough and place them on silicone baking paper on a cookie sheet. Bake for about 20 minutes, or until cookies are light brown.
Makes approximately 24 cookies.
- Contributors:
- Nancy Jo Sales,
- Lisa Kay Greissinger,
- V.R. Peterson,
- Paula Chin,
- Alex Tresniowski,
- Louisa Ermelino,
- Ben Harte,
- Joyce Seymore,
- Kristin McMurran.
