>HOW TO COOK EVERYTHING Mark Bittman With sharp writing and nearly 1,000 pages of common-sense guidance, a food columnist preaches the gospel of simple and delicious home cooking. (Macmillan, $25)
DUCASSE: FLAVORS OF FRANCE Alain Ducasse
A premier French chef makes his U.S. cookbook debut—and it's a coffee-table stunner. (Artisan, $60)
LE BERNARDIN COOKBOOK Maguy Le Coze and Eric Ripert The famed Manhattan seafood shrine reveals all, in clear recipes. (Doubleday, $35)
NAPLES AT TABLE Arthur Schwartz Tomato sauce is back in style, and radio's Food Talk host paints the town red. (HarperCollins, $27.50)
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