>COOKIES UNLIMITED Nick Malgieri Baking cookies is a great way to get kids involved in the kitchen. In his fourth dessert book, sweet-tooth savant Malgieri offers a jarful of goodies, from classics like chocolate chip to his own creation, Sicilian fig pinwheels. (HarperCollins, $35)
THINK LIKE A CHEF Tom Colicchio Manhattan's Gramercy Tavern is a mecca for foodies, so chef Colicchio's first book is an event—a cookbook full of wisdom on how to escape the tyranny of recipes by learning to use complementary ingredients. (Clarkson Potter, $37.50)
THE MODERN VEGETARIAN KITCHEN Peter Berley Taking a somewhat severe tone, Berley addresses everything from the feng shui of your counter to the quality of your sponges—but his recipes are odd and elegant. Try hiziki caviar, made with a type of seaweed. (ReganBooks, $35)
THE HISTORICAL COOKBOOK OF THE AMERICAN NEGRO Compiled by the National Council of Negro Women This joyful reissue of down-home recipes brings back curiosities like mugwump in a hole (beef baked in batter) and Harriet Tubman's corn bread, plus a larder of stories and photos. (Beacon, $20)
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