The Zen of Fish by Trevor Corson (HarperCollins) 641.69 Corson
Several sushi novices and a master Japanese chef are shadowed in a behind the scenes documentary account with the challenges, ingredients, history, biology and even a description of where to sit and how to eat sushi. A readable story in twelve weeks from the etiquette of sushi to John Belushi’s samurai deli chef on Saturday Night Live.
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Vegetable Harvest by Patricia Wells (William Morrow) 641.65 Wells
From her potager (French vegetable garden) in Provence, Wells shares gardening stories and beautiful color photographs from French farmers’ and home gardeners’ and cooks’. The recipes with nutritional information, tips and menus are in a dozen chapters...Les Amuse-Bouche (Appetizers) to Au Garde-Manger (the Pantry). Laden the table with fresh vegetables, fruits, nuts and seeds.
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The Gourmet Slow Cooker by Lynn Alley (10 Speed) 641.821 Alley
Over 50 one-to-a-page recipes from the earliest recorded one-pot, slow cooking technique, “Midas Feast”, to Chocolate Chip Cookies. Around the world flavors...United States, Mexico, Great Britain and Ireland, France, Italy, Greece and India.
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The Silver Palate Cookbook by Julee Russo & Sheila Lukins (Workman) 641.5 Rosso
Celebrating the 25th anniversary of the cookbook that changed home entertaining. 350 recipes with cooking wisdom, quotations, tips and the Chicken Marbella recipe, the first main-dish available at their gourmet take-out shop. From To Begin a Great Evening to Soup’s On to The Brunch Bunch chapters.
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Authentic Mexican by Rick Bayless (William Morrow) 641.5972 Bayless
The 20th anniversary edition cookbook. Bayless explored Mexican everyday and public cooking in market places. Master recipes with Traditional Variations, Cook’s Notes and Contemporary Ideas in twenty chapters from Salsas y Encurtidos (Sauces and Condiments) to Bebitas (Drinks).
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The World’s Healthiest Foods by George Mateljan 641.563 Mateljan
Over 800 pages in this telephone book sized guide to healthy eating that has seven parts, charts, graphs, sidebars, Q & A’s, highlights, 100 of the World’s Healthiest Foods, and 500 Mediterranean-style recipes - a packed resource from soup to nuts. Lots of good reading.
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The Shun Lee Cookbook by Michael Tong (William Morrow) 641.5951 Tong
From the restaurant opened over 40 years ago, award winning chef, Tong shares his favorites recipes that are easy to make with easy to find ingredients to stock your pantry. Ants-Climbing-a-Tree, Buddha’s Delight, Hacked and Drunken Chicken dishes.
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The River Cottage Meat Book by Hugh Fearnley-Whittingstall (Ten Speed) 641.66 Fearnley
Our carnivorous history. Part One is Understanding Meat...nine chapters, over 200 pages of details. Part Two is Cooking Meat...six technique chapters, Roasting, Slow and Fast Cooking, Barbecuing, Preserving and Processing and Meat Thrift with recipes. An invaluable resource with detailed information.
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The Rice Diet Cookbook by Kitty Rosati (Simon & Schuster) 641.563 Rosai
The dieta...a way of life...testimonials and stories from Ricers in the program founded by Dr. W. Kempner in 1939 in Durham. Awareness living, purposeful choices, conscious eating, mindfulness and a Three Phase Program with three weeks of menus, 150 recipes containing nutritional data.
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In The Kennedy Kitchen by Neil Connolly (DK) 641.6974 Connolly
As chef for Ted and Rose Kennedy at the “Big House” on the family compound in Hyannis Port, Connolly cooked casual family dinners, special occasion gatherings and celebrity and family events. 175 Kennedy favorite recipes from appetizers to desserts with Chef’s Notes, recollections and family stories, anecdotes, photographs of the “warmth and controlled chaos”.
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The Best Light Recipe From the Editors of Cook’s Illustrated (American Test Kitchen) 641.563 Best
Eating sensibly, newest working methods/techniques, delicious lower fat/calorie substitutions, healthier ideas. A well researched great read...the best of lots of ingredients and equipment, Tasting Notes, and 300 light recipes with nutritional data.
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150 Things to Make with Roast Chicken by Tony Rosenfeld (Tauton Press) 641.66 Rosenfel
A chicken or two in every pot or from the rotisserie with 150 recipes and 50 ways to roast one or two birds for salads, soups, stews, sandwiches and casseroles using the cooked chicken. “Chix Picks” and variations.
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Casual Cooking by Sara Foster (Clarkson Potter) 641.555
100 homey yet sophisticated recipes with ideas to play around and beautiful color photographs from this chef/take-out business (Foster’s Market) owner in Chapel Hill. Cooking on the fly for today’s relaxed approach to eating. “Quick Fix” and “Try This” suggestions.
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The Turkish Dining Table by H. Güler Vural (Pelican) 641.59561 Vural Recipes for health in over two dozen chapters. From Adaba (Hot Pepper Sauce) to Zelanik (Bosnian Spinach Bourek) for everyday meals and for events crowned with a dinner. Full of Turkish delights.
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Raw 50 by Carol Alt (Clarkson Potter) 641.563 Alt
Supermodel/actress presents 50 raw food recipes...ten each for Breakfast, Lunch, Dinner, Snacks and Drinks with testimonials and encourages a personal raw journey for a healthier life.
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Super Natural Cooking by Heidi Swanson (Celestial Arts) 641.563 Swanson
Build a Natural Foods Pantry, Explore a Wide Range of Grains are two of the five ways for swapping for healthier ingredients . Discover the fun and excitement of whole foods and the range of ingredients while replacing the heavily processed ingredients with more healthful ones in this guide/cookbook from the award-winning culinary website creator. Helpful sidebars and seven ways to spice up oatmeal.
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A Man, A Can, A Plan, A Second Helping by David Joachim 641.5 Joachim (Rodale)
  Convenience rules in this men's cookbook.  50 sturdy page recipes with cans, boxes and packages of this and that.  How To Make It, nutritional data, Extra Credit variations, helpful tips for Crunchadilla, Roman Ramelet, Red Bull Steak and more.
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Cooking Light Weeknight 641.563 (Oxmoor)
From Cooking Light magazine are 50 one-to-a-page recipes with color photographs and sidebars. Must-have regulars, make ahead meals and pizza and sandwiches for quick, light meals.
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Rosa’s New Mexican Table By Roberto Santibañez (Artisan) 641.5972 Enchiladas, Ensaladas, Empanadas y mas from this New York City award winning chef and restaurant Rosa Mexicano. “Uno de los Indispensables”recipes for condiments. Fun “new flavor fillip”, chiles and other ingredients, techniques, information, helpful sidebars and headnotes.
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