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BOUCHON
By Thomas Keller. (Artisan, $50)
Widely regarded as one of America's finest chefs, Thomas Keller, the chef
and owner of The French Laundry and Bouchon, in Yountville, Napa Valley,
has come up with a gorgeous coffee-table tome for cooks who are serious about
sophisticated bistro food, and for those who wish to "satisfy a craving for
a perfectly made quiche, or a simple but irresistible roasted chicken." Keller's
professional culinary career began in Florida, where he spent most of his
childhood. He first started cooking in his teens, working for his mother in
the Palm Beach restaurant she managed. In 1983, Keller moved to France to further
his culinary education. He served "estagiere" apprenticeships in ten Michelin-starred
restaurants, including Taillevent, Guy Savoy and Le Pre Catalan.
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JOAN NATHAN'S JEWISH HOLIDAY COOKBOOK
By Joan Nathan (Schocken, $29.95)
Jewish holidays are defined by food, and Jewish cooking guru, Joan Nathan,
serves up symbolic and sumptuous dishes from Jewish kitchens around the world,
with local culinary traditions of every place in which Jews have lived. This
collection is a tour through the Jewish holidays as told in food. For each
holiday, Nathan presents menus from different cuisines-Moroccan, Russian,
German, and contemporary American are just a few. A wonderful raconteur, Nathan
spices these delicious recipes -Algerian Chicken Tagine with Quinces or Seven-Fruit
Haroset from Surinam- with delightful stories about the people who have kept
these traditions alive. Joan Nathan is the author of eight books, including
Jewish Cooking in America, which won the coveted IACP Julia Child Award as
Best Cookbook of the Year and also the James Beard Award for Best American
Cookbook. She appears on television cooking programs, including her own PBS
series based on Jewish Cooking in America, and lectures around the country.
She is a frequent contributor to the New York Times and also writes for such
publications as Bon Appétit, Food & Wine, Cooking Light, and Hadassah magazine.
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MARCELLA SAYS
Italian Cooking Wisdom from the Legendary Teacher's Master Classes, With 120 of Her Irresistible New Recipes
By Marcella Hazan (Harper Collins, $29.95)
At age 80, the godmother of Italian cooking in America shares secrets and
advice previously offered to her students. With recipes that never fail and
a fidelity rare in a world mad for style and fusion, Marcella champions pure
Italian simplicity, as in a mussel soup from Sardinia with its odd touch of
grated pecorino, or Savoy cabbage simply baked with Parmesan cheese, or with
pan-roasted lamb shanks and sun-dried tomatoes.
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BAREFOOT IN PARIS: EASY FRENCH FOOD YOU CAN MAKE AT HOME
By Ina Garten (Clarkson Potter, $35)
Hearty boeuf Bourguignon served in deep bowls over a garlic-rubbed slice of
baguette toast; decadently rich croque monsieur, eggy and oozing with cheese;
gossamer crème brulee, its sweetness offset by a brittle burnt-sugar topping.
What Ina Garten is known for adding a special twist to familiar dishes, while
also streamlining the recipes so you spend less time in the kitchen but still
emerge with perfection. And that's exactly what she offers in Barefoot in
Paris. Ina's kir royale includes the unique addition of raspberry liqueur-a
refreshing alternative to the traditional crème de cassis. Her vichyssoise
is brightened with the addition of zucchini, and her chocolate mousse is deeply
flavored with the essence of orange. Barefoot in Paris is suffused with Ina's
love of the city, of the bustling outdoor markets and alluring little shops,
of the bakeries and fromageries and charcuteries-of the wonderful celebration
of food that you find on every street corner, in every neighborhood. So take
a trip to Paris with the perfect guide-the Barefoot Contessa herself-in her
most personal book yet. Ina Garten is the author of three previous bestselling
cookbooks, including the New York Times bestseller, Barefoot Contessa Family
Style. Her highly rated cooking series, Barefoot Contessa, airs on Food Network.
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PATRICK O'CONNELL'S REFINED AMERICAN CUISINE:
THE INN AT LITTLE WASHINGTON
By Patrick O'Connell (Bulfinch Press, $45).
After 25 years at the helm of the world-class eatery and guest house, the
Inn at Little Washington in Washington, Va., O'Connell has established himself
as one of the country's best chefs. His beautifully illustrated book is about
entertaining: 150 recipes in the book were selected and organized with that
goal in mind, grouped from snacks and canapes, to soups, cold and hot first
courses all the way through to desserts. O'Connell never had any formal
training as a chef, but cooking just seemed to come naturally to him. He writes
that he's better equipped to guide home cooks because, like many of us, he
taught himself to cook by reading cookbooks and knows which of his tricks,
techniques and shortcuts will work in our kitchens.
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