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Cookbooks for 2000

Compiled by Robert Dahlin -- 7/24/00


ABBEVILLE PRESSThe Impressionist painters around Giverny in the late 1800s often ate at the Auberge Baudy and paid for their meals with art. Thirty recipes adapted from Auberge repasts are included in a Flammarion title, The Taste of Giverny: At Home with Monet and His American Friends (Nov., $35) by Claire L. Joyes, photos by Jean-Marie del Moral. Also distributed by Abbeville is a 30-country perspective, The Flammarion Guide to World Wines (Oct., $30) by François Collombet.

Fresh Corn Salad and Seckel Pears Almondine are among the 50 recipes in The Perfect Setting (May, $24.95 paper) by Peri Wolfman and Charles Gold, owners for nearly 20 years of Wolfman, Gold & Good Company, a New York City tableware store.

The Everything Cookbook
(Oct., $14.95 paper) by Faith and Sarah Jaycox boasts over 500 recipes for everything from traditional classics to new healthy favorites. The Everything Chocolate Cookbook (Oct., $12.95 paper) by Laura Tyler Samuels includes cookies, cakes, brownies and more.

More than 70 delicate watercolors by Robbin Gourley brighten her Sugar Pie and Jelly Roll: Sweets from a Southern Kitchen (Oct., $18.95). Culinary suggestions are augmented by history, practical information and personal anecdotes in 100 Vegetables and Where They Came From (Oct., $18.95) by William Woys Weaver.

Chris Smith offers healthful cuisine in Cooking with the Diabetic Chef (July, $19.95 paper), reportedly the first book written by a professionally trained chef who has diabetes. Harried working families acquire assistance in getting food to the table quickly with Express Lane Diabetic Cooking (Oct., $16.95 paper) by Robyn Webb. Fried Chicken and Devil's Food Cake are no longer taboo according to The American Diabetes Association Forbidden Food Cookbook (Dec., $14.95 paper) by Margaret Powers and Joyce Hendley.

Celebrating with family and guests from Thanksgiving through New Year's Day is the happy focus of Mary Engelbreit's 'Tis the Season Holiday Cookbook (Oct., $24.95) by Mary Engelbreit.

Shaun Hill is the owner-chef at The Merchant House located in the ground floor of his London home; he cooks all the food there in a regular domestic kitchen, the scene for Cooking at Merchant House (Nov., $40), published by Conran Octopus and distributed by ACC. A host of books on wine include two published by Mitchell Beazley: A Century of Wine: The Biography of Wine by a Selection of the World's Finest Wine Writers (Oct., $40), ed. by Stephen Brook; and Real Wine: The Rediscovery of Natural Winemaking (Oct., $24.95) by Patrick Matthews.

The palatable predilections of pontiffs from St. Peter to John Paul II are revealed in Buon Appetito, Your Holiness: The Secrets of the Papal Table (Nov., $24.95) by Mariangela Rinaldi and Mariangela Vicini.

Crusty, European-style loaves fashioned by the best bakers in the U.S. can be replicated with Artisan Baking Across America: The Breads, the Bakers, the Best Recipes (Nov., $40) by Maggie Glezer. Jeffrey Alford and Naomi Duguid traveled the cultural landscape along the Mekong River through southern China, Burma, Laos, Thailand and Vietnam to collect more than 175 recipes for Hot, Sour, Salty, Sweet (Nov., $40).

With a reputation for its calming effects, a somewhat unusual ingredient comes into its own in Cooking with Green Tea (June, $10.95 paper) by Ying Chang Compestine.
Swedish Butter Cookies and Apricot-Coconut Confections are among more than 90 sweet tooth pleasers in The Christmas Cookie Book (Nov., $14) by Judy Knipe and Barbara Marks.
Even the wealthy can enjoy the penny-wise ideas in Frugal Luxuries by the Seasons: Celebrate Holidays with Elegance and Simplicity on Any Income (Oct., $14.95 paper) by Tracey McBride, who's called the "Martha Stewart of the cheapskate set" by the Chicago Tribune.

Rich roasted flavors, a cook's glossary and 49 main and side courses are featured in Oven-Baked Vegetarian Dishes (Aug., $14.95 paper) by Gabriele Redden.
Wartime Cooks
While a mostly male segment of American her s flew off or sailed away to win World War II, a largely female counterpart remained behind to work long shifts in defense plants, plant Victory Gardens and keep getting the family supper on the table. Tom Brokaw called attention to the former segment; now Joanne Lamb Hayes remembers the latter with Grandma's Wartime Kitchen: World War II and the Way We Cooked (St. Martin's, Oct.). "It's part cookbook, part oral history and also archival material," says SMP senior editor Marian Lizzi. "The bulk of the recipes have been updated, so they can be made today, but Joanne also includes historical recipes, so you can see how people made do." Among the dishes that would probably induce few requests for seconds are Baked Frankfurters with Stuffing, Jellied Vegetable Entree (made with lime or lemon gelatin) and Emergency Steak (one pound of ground beef stretched with wheat cereal to serve six).

Simply Delicious Cooking with Joie Warner
(Sept., $21.95 paper) is a companion volume to Warner's PBS television show of the same name. David Rocco, another PBS-TV host with a companion cookbook, provides recipes and an account of his travels in Avventura: Journeys in Italian Cuisine (Nov., $21.95 paper). People on the go can slash carbohydrates with Low-Carb Meals in Minutes (Oct., $18.95 paper) by Linda Gassenheimer. Miami's influence shines forth in Eat at J 's: The J 's Stone Crab Restaurant Cookbook (Oct., $19.95) by Jo Ann Bass and Richard Sax. People say yes to Martin Yan's Invitation to Chinese Cooking (Apr., $24.95 paper) by Martin Yan.

The Historical Cookbook of the American Negro
(Oct., $20) by the National Council of Negro Women has a preface by Dorothy I. Height, national president and CEO of NCNW.

Mystery fans with finicky tastes will purr over the 200-plus recipes in The Cat Who... Cookbook (Oct., $21.95) by Julie Murphy and Sally Abney Stempinski.

Recipes inspired by both a southern childhood and northern winters can be adjusted to please young, fussy palates with Soups & Stews for Fall and Winter Days (Sept., $10.95 paper) by Liza Fosburgh.

With ostriches now being raised for meat in the U.S., Pauline Henderson and Danelle Coulson prove trendy with the 175 recipes corralled in The South African Ostrich Cookbook (Sept., $19.95 paper).

(dist. by Andrews McMeel)Local chefs' magic is disclosed in Cooking Secrets: California Wine Country--Napa/Sonoma (Sept., $19.95 paper) by Lorraine Gerstl and Colleen Olis, ...San Francisco (Sept., $19.95 paper) and ...Florida (Oct., $19.95 paper), the last two by Nadine Guarrera.

Step-by-step drawings, shortcuts and troubleshooting tips accompany the recipes in The Perfect Pie: 150 All-Time Favorite Pies and Tarts (June, $16 paper) by Susan G. Purdy. The award-winning chef and co-owner of Gotham Bar and Grill relishes every month in Alfred Portale's 12 Seasons Cookbook (Oct., $45) by Alfred Portale with Andrew Friedman. Another award-winning Manhattan chef tells how to elevate basic recipes to increasingly elaborate variations in Simple to Spectacular (Oct., $45) by Jean-Georges Vongerichten with Mark Bittman. Bittman applies his modernist skills to The Minimalist Cooks at Home: Recipes That Give You More Flavor from Fewer Ingredients in Less Time (Apr., $25). At the foot of the Mississippi, great food abounds, as is proved by Commander's Kitchen: Take Home the True Tastes of New Orleans with 200 Recipes from Commander's Palace Restaurant (Oct., $35) by Ti Adelaide Martin with Jamie Shannon. Just by reading the label, one is on the way to the selection of a good wine, says Andrea Immer in Great Wine Made Simple: Straight Talk from a Master Sommelier (Oct., $25). Two books published under the Doubleday imprint, which will henceforth give way to the Broadway imprint (as far as cookbooks go) are Pot Pies: Comfort Food Under Cover (Jan., $24.95) by Diane Phillips and the handsome Simply Tuscan: Recipes for a Well-Lived Life (Apr., $35) by Pino Luongo.
C&G PUBLISHING More than 150 easy-to-prepare recipes made with easy-to-find ingredients are collected by Cyndi Duncan and Georgie Patrick in their latest "Quick" cookbook, Quick Hors d' uvres (Oct., $14.95 paper).
Former caterer and sportswriter Paul B. Abrams demonstrates basic cooking skills as fun as any game with uncomplicated gourmet recipes in The Sport of Cooking: A Gourmet Guide for Rookies (Apr., $14.95 paper).

Before she runs out of steam, the ambitious bride-to-be can pick up advice in Cater Your Own Wedding (Sept., $14.99) by Michael Flowers and Donna Bankhead. Menus, theme ideas and guest list hints fill Diane Warner's Complete Book of Children's Parties (Oct., $12.99) by Diane Warner.
Kicky Food
Erika Sloan, associate publisher at Council Oak Books, confesses that one entry in The Route 66 Cookbook: Comfort Food from the Mother Road, Deluxe 75th Anniversary Edition (Oct.) by Marian Clark invariably causes people to "wrinkle their noses. It's the recipe for pinto bean fudge." To help salvage the smirk-producing fudge's reputation, Sloan reports that in 1991 it won a blue ribbon at the National Pinto Bean Fiesta and Cookoff held annually in Moriarty, N.M. Organized by state, The Route 66 Cookbook contains more than 250 recipes gathered mainly from eating establishments located along the get-your-kicks highway's 2,400-mile length. "It's also sort of a travelogue listing roadside attractions. The author has traveled it countless times," explains Sloan, who characterizes the recipes as "very accessible, good, home-cookin' diner food. It's road food." As an extra treat, the book contains photographs of numerous delectable sites dotting the celebrated route. (Sloan's personal favorite is two hot dogs dancing at the Cozy DriveIn, Springfield, Ill.)

The Mediterranean Herb Cookbook
(May, $22.95 paper) by Georgeanne Brennan calls for thyme, rosemary, lavender and many other savory flavors. James McNair focuses on California wine country in The Sutter Home Napa Valley Cookbook (Apr., $22.95 paper) and returns with James McNair's New Pizza (Sept., $19.95 paper). Janet Fletcher includes Stilton with Port-Glazed Pears in The Cheese Course (July, $19.95 paper). Joyce Goldstein follows up her earlier Cucina Ebraica with Sephardic Flavors: Jewish Cooking of the Mediterranean (Oct., $35). Small treats are in store with Sweet Miniatures: The Art of Making Bite-Size Desserts (Sept., $22.95 paper) by Flo Braker. nophiles can pay Italian homage in Tuscany and Its Wines (Oct., $24.95) by Hugh Johnson. Also due this fall are The Nantucket Holiday Table (Nov., $29.95) by Susan Simon, Saveur Cooks Recipe Journal (Oct., $22.95) and a major relaunch of the Vegetarian Table series in paperback, including The Vegetarian Table: North Africa (Sept.) by Kitty Morse and ...Japan (Sept., $16.95 each) by Victoria Wise.

A new introduction, added recipes and a 16-page color insert give new life to The Route 66 Cookbook: Comfort Food from the Mother Road, Deluxe 75th Anniversary Edition (Oct., $24.95) by Marian Clark.

M.F.K. Fisher translated Jean Anthelme Brillat-Savarin's The Physiology of Taste (Oct., $23 paper) and is herself anthologized in The Measure of Her Powers: An M.F.K. Fisher Reader (Oct., $20 paper), ed. by Dominique Gioia.

Distilling and cooking with cider are two elements of Cider, Hard and Sweet: History, Traditions, and Making Your Own (Sept., $14.95 paper) by Ben Watson.

Questions about dressing, cleaning and cooking all manner of animals, fowl and fish are answered in Preparing Fish & Wild Game (Sept., $29.95), ed. by Don Oster.

Afgani Eggplant Dip and Baklava are presented in The Accidental Vegan (Oct., $14.95 paper) by Devra Gartenstein. Chef Lynn Walters incorporates intriguing ingredients in East Meets Southwest: Natural Fusion Cuisine (Nov., $14.95 paper).

DERRYDALE PRESSL.P. De Gouy shows what to do with the meats and fish hauled home from the wild in The Derrydale Game Cookbook (Nov.) and The Derrydale Fish Cookbook (Nov., $21.95 paper each).

A quartet of cookbooks on which DK is partnering with the BBC serve as companion volumes to four chefs appearing on PBS-TV's Great Foods series--Ainsley Harriott's Barbecue Bible (July, $19.95), Delia Smith's Summer Collection (Sept., $24.95), Ken Hom: Travels with a Hot Wok (July, $24.95) and Gary Rhodes Fabulous Food (Sept., $24.95). Eric Treuille and Anna Del Conte put the pot on to boil with Pasta: Every Way Every Day (Sept., $19.95). DK links up with the American Diabetes Association for Diabetes Cookbook (Aug.) and with the American College of Physicians for Healthy Heart Cookbook (Aug., $13.95 each paper).

More than 800 recipes culled from early American, Native American and other traditions stir the appetite in Secrets of New England Cooking (Sept., $7.95 paper) by Ella Shannon Bowles and Dorothy S. Towle.

ELEMENT BOOKSStep-by-step recipes, full color photos and special dishes for two are features of The Vegetarian Bible: The Complete Illustrated Guide to Vegetarian Food and Cookery (Oct., $24.95 paper) by Sarah Brown.

More than 450 high protein/low carbohydrate recipes enrich Back to Protein (Aug., $24.95) by Barbara Doyen, who's described as a "reformed vegetarian." Good eating and good health are the twin goals of George Hirsch Living It Up! Recipes for a Healthy Active Life (Sept., $24.95). Dr.Atkins' New Diet Cookbook (Sept., $22.95) by Robert Atkins is a new hardcover edition.

FSG/FABER AND FABERThe bubbly and the not-so-bubbly are uncorked in Champagne (Oct., $15 paper) by Maggie McNie and The Wines of Spain (Oct., $18 paper) by Julian Jeffs.

Pot on Fire: Further Confessions of a Renegade Cook
(Oct., $25) and Serious Pig: An American Cook in Search of His Roots (Oct., $15 paper) by John Thorne with Matt Lewis Thorne ponder and probe fascinations with food and cooking.

Authentic recipes from Naples, Liguria, Sicily and elsewhere knead the dough in Pizza: From Its Italian Origins to the Modern Table (Oct., $24.95 paper) by Rosario Buonassisi. Another dough is mastered in Easy Bread Machine Baking (Sept., $19.95 paper) by Shirley Ann Holmes and More of America's Best Bread Machine Baking Recipes (Oct., $18.95 paper, from Robert Rose) by Donna Washburn and Heather Butt. Also due this fall are High Fiber, High Flavor: More than 180 Recipes for Good Health (Sept., $19.95 paper) by Rosemary Moon and America's Best Slow Cooker Recipes (Oct., $18.95 paper, from Robert Rose) by Donna-Marie Pye. Also on Robert Rose's schedule is Beans, Lentil and Tofu Gourmet (Oct., $18.95 paper) by the editors of Robert Rose.

Linda Seigel Peterson arrives at an unusual single-subject approach in A Squeeze of Lime--Lime Recipes from La Collina Verde Along with Treasured Family Favorites (Sept., $16.95 paper).

The garden is an inviting dining room with stylish table settings and the bounty of recipes collected in The Garden Table: Elegant Outdoor Entertaining (Oct., $19.95 paper) by Kees Hageman, Elisabeth De Lestrieux and Jan Lagrouw.

GOOD BOOKSWhen there's little time for preparing food, flip open Fix-It and Forget-It Cookbook: Feasting with Your Slow Cooker (Nov., $13.95 paper) by Dawn J. Ranck and Phyllis Pellman Good.

The Food of Italy
(Sept., $35), ed. by Kay Halsey, initiates a series of illustrated books on different countries. Restaurateurs are featured this year with On the Twenty Cookbook (Oct., $24.95 paper) by Anna and Michael Olson, whose inn is in the Niagara wine-growing region; Salmon House on the Hill Cookbook (Sept., $19.95 paper) by Dan Atkinson, a West Coast chef; and billsBreakfast Lunch and Dinner (Oct., $19.95 paper) by Bill Granger, whose Australian restaurants are known as bills and bills two.

Recipes from chuck wagons, big-city steakhouses and star chefs--not to mention quotes from modern-day cowboys, cowgirls and booted stockbrokers--supply flavor to The Contemporary Cowboy Cookbook: Recipes from the Wild West to Wall Street (Sept., $29.95) by Dotty Griffith.
HARCOURT Oz Clarke's Pocket Wine Guide 2001 (Nov., $13) and Oz Clarke's Introducing Wine: A Complete Guide for the Modern Wine Drinker (Nov., $20) by Oz Clarke unlock vintages and vineyards.
The Big Bowl chain of eateries gives rise to Big Bowl Noodles and Rice: Fresh Asian Cooking from the Renowned Restaurant (Sept., $25) by Bruce Cost with Chef Matt McMillin. Over 350 of Nick Malgieri's tested recipes are assembled in Cookies Unlimited (Oct., $35).

Cajun recipes and tales of Christian growth join in Jambalaya for the Soul (June, $13.99 paper) by Jesse Duplantis.
Power Surge
If Sis is being especially confrontational, and if Junior is feeling particularly aggrieved, the right seating plan at the dining table could change the family dynamic. "Dad should be facing northwest, to help feel in control to resolve the conflict," reports Tony Lyons, president and publisher of The Lyons Press, recounting one among many practical tidbits dispensed in the chapter "Family Harmony" in Feng Shui Food (Sept.) by Steven Saunders and Simon Brown. He adds, "There have been incredible amounts of other feng shui books that have done extremely well, but this one is the cutting edge. It's the first real foray into food and dining. It has recipes, but it's also about the presentation of food. It begins with food prep and moves to table prep, to presentation of food to seating, to setting the scene. It also has sections on parties, weddings, outdoor dining, even how to read the layout of a restaurant."

Robin Robertson shows her own versatility in Rice and Spice: 100 Vegetarian One-Dish Dinners Made with the World's Most Versatile Grain (Apr.; $19.95, paper $11.95) and in Pasta for All Seasons: 125 Vegetarian Pasta Recipes for Family and Friends (Sept.; $24.95, paper $12.95). An ever-popular kitchen device gets a real workout by Beth Hensperger in The Bread Lover's Bread Machine Cookbook: A Master Baker's 300 Favorite Recipes for Perfect-Every-Time Bread--From Every Kind of Machine (May; $29.95, paper $14.95, concealed wire bound $22.95). A pair of ethnic overviews are provided by The Japanese Kitchen: 250 Recipes in a Traditional Spirit (Oct.; $29.95, paper $16.95) by Hiroko Shimbo and The Italian-American Cookbook: A Feast of Food from a Great Cooking Tradition (Nov.; $29.95, paper $16.95) by John Mariani and Galina Mariani.

Promising to tell "how to eat better and consume less of the world's limited food resources," a 25th anniversary edition of More-with-Less Cookbook (Sept., $20.99 coil-bound) by Doris Janzen Longacre rests on top of 800,000 copies already in print of previous editions around the world.

Adding to its international cookbooks, Hippocrene announces Imperial Mongolian Cooking: Recipes from the Kingdoms of Genghis Khan (Sept., $24.95) by Marc Cramer; Cuisines of Portuguese Encounters (Nov., $24.95) by Cherie Hamilton; Argentina Cooks! Treasured Recipes from the Nine Regions of Argentina (Nov., $24.95) by Shirley Lomax Brooks; and Hungarian Cookbook: Old World Recipes for New World Cooks (Oct., $24.95) by Yolanda Nagy Fintor.

Bean-based flours are specified in The Gluten-Free Gourmet Bakes Bread: More Than 200 Wheat-Free Recipes (Oct., $18 paper) by Bette Hagman.

Aglaia Kremezi spent eight years gathering local recipes and showcases her discoveries in The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean (Nov., $35). The second entry in a new HM franchise is The Best American Recipes 2000: The Year's Top Picks from Books, Magazines, Newspapers, and the Internet (Oct., $26), ed. by Fran McCullough and Suzanne Hamlin. Paul Lukacs chronicles the history of U.S. wines in American Vintage: The Rise of American Wine (Nov., $26). Son-and-mother Kevin Mills and Nancy Mills satisfy incessant cravings with Chocolate on the Brain: Foolproof Recipes for Unrepentant Chocoholics (Oct., $17 paper).

In Pot Luck (Sept., $15.95 paper), Mable Hoffman presents a new collection of one-pot dishes for cooks on the go. Elegant party ideas are the specialty of Sophisticated Entertaining: Spirited Food for Grown-Up Parties (Oct., $24.95) by Jeanne Benedict. Recent releases include The Book of Finger Foods (Apr., $12 paper) by Hilaire Walden and The Book of Caribbean Cooking (Apr., $12 paper) by Lesley Mackey.

A young London chef strips food down to the basics, says his publisher, which is why Jamie Oliver's first exposure in this country is christened The Naked Chef (Sept., $34.95). Among its contents are Pancetta and Rosemary Risotto and Fragrant Green Chicken Curry.

IDG BOOKSWielding brand names with clout, IDG announces Betty Crocker's Cookbook, Ninth Edition (Sept., $27.50) and Betty Crocker's Bisquick Cookbook (Sept., $21.95). Then, too, there's Weight Watchers Simply the Best All American (Sept., $21.95). October brings Chinese Cooking for Dummies ($19.99 paper) by Martin Yan, Slow Cookers for Dummies ($14.99 paper) and Bread Machines for Dummies ($14.99 paper). Tradition and family are well represented by 1,000 Jewish Recipes (Aug., $35) by Faye Levy.

Released under the Healing Arts Press imprint, a pair of titles that promote well-being are Practically Macrobiotic Cookbook (June, $25 paper) by stage and screen actor Keith Michell and Ayurvedic Healing Cuisine: 200 Vegetarian Recipes for Health, Balance, and Longevity (Sept., $19.95 paper) by Harish Johari.

Some 330 recipes round out Classic Vegetarian Cooking from the Middle East and North Africa (Sept., $25) by Habeeb Salloum. Ana Patuleia Ortins includes recipes and stories passed down from one generation to another in Portuguese Homestyle Cooking (Oct., $25). Ancient and modern traditions are on display in Secrets of Healthy Middle Eastern Cuisine (Oct., $17.95 paper) by Sanaa Abourezk.

JAPAN PUBLICATIONSChoices from traditional Japanese-style meals to one-dish dinners are outlined by Mineko Asada in Rice Bowl Recipes (Aug., $18 paper).

KENSINGTON/CITADELZuzu Bailey's "It's a Wonderful Life" Cookbook: Recipes and Anecdotes Inspired by America's Favorite Movie (Oct., $12.95 paper) by Karolyn Grimes and Franklin Dohanyos reprints the down-home meals assembled by Grimes, who played Jimmy Stewart's youngest on-screen daughter, Zuzu, in the film.

How do you make a vinaigrette? Cook a rib steak? These are queries Julia Child answers in Julia's Kitchen Wisdom: Lessons from a Lifetime of Cooking (Nov., $19.95). Claudia Roden updates The New Book of Middle Eastern Food (Sept., $35), which now has over 800 recipes. Recipes and sidebars by such notables as Jacques Pepin and Alice Waters interweave with critiques of all kinds of kitchen equipment in The New Cooks' Catalogue (Oct., $35) by Burt Wolf.

Iron Chef-winner Katsuyo Kobayashi sails across the ocean with The Quick and Easy Japanese Cookbook: Great Recipes from Japan's Favorite TV Cooking Show Host (Nov., $19.95).

LARK BOOKSUpdated for the contemporary cook, Creative Pickling (Sept., $24.95) by Barbara Ciletti contains recipes for Jamaican Jerk Sauce, Pickled Ginger and more.

Drawn from the states along the Texas border, 150 recipes with a Southwestern accent come together in Matt Makes a Run for the Border (July, $29.95) by Tex-Mex chef Matt Martinez Jr. and Steve Pate. Lobster from Maine and game from Texas are served up in American Harvest: Fifty Premier Chefs Share Their Favorite Recipes from America's Regional Cuisines (Sept., $30), ed. by Fritz Sonnenschmidt. Jane and Michael Stern have updated Square Meals: Three Hundred Old Fashioned Comfort Food Recipes (Dec., $16.95 paper).

Founder and editor of Cook's Illustrated, Christopher Kimball stirs up more than 300 desserts Americans know and love in The Dessert Bible (Oct., $34.95). Light candles for Colette's Birthday Cakes (Apr., $34.95) by Colette Peters. A book with a pronounced northeastern flair is The Black Dog Summer on the Vineyard Cookbook (May, $25.95) by J Hall and Elaine Sullivan. Fran McCullough explains long-term success on a low-carb diet and supplements advice with 165 new recipes in Living Low-Carb (June, $25.95). J Delissio, wine director of New York's River Cafe, supplies a short course in wine tasting, buying and enjoyment in The River Cafe Wine Primer (May, $25.95).

Presenting ideas for lively and lovely social gatherings, Karen M. Carroll and the Editors of Southern Accents have created Entertaining with Southern Style (Nov., $35).

Karri Allrich advocates meals in harmony with the year's changing cycles in Recipes from a Vegetarian Goddess: Delectable Feasts Through the Seasons (May, $17.95 paper).

Activist and online columnist Joanne Stepaniak offers a primer on Being Vegan: Living with Conscience, Conviction and Compassion (Nov., $16.95 paper).

Jay McInerney's wine columns for Conde Nast House & Garden gather in Bacchus & Me: A Hedonist in the Wine Cellar (Nov., $24.95). Over two dozen varieties of ribs are conquered in Ribs: A Connoisseur's Guide to Barbecuing and Grilling (Nov., $18.95) by Christopher O'Hara. Yeasty doings are explored geographically in Country Breads of the World: 88 of the World's Best Recipes for Baking Bread (Sept., $35) by Linda Collister and Anthony Blake. Steven Saunders and Simon Brown enable cooks to manipulate chi energy with Feng Shui Food (Sept., $29.95). A Passion for Vegetables: Simple and Inspired Vegetarian Recipes from Around the Globe (Sept., $35) by Paul Gayler savors the earth's bounty.
MCCLELLAND & STEWART The sixth book in the Chatelaine Food Express series--and the first with a redesigned look--is Quickies Chicken: Delicious Ideas from Bakes to Wraps (Oct., $16.95) by Monda Rosenberg.
Expert party planner Patty Sachs has pulled together many a fete, and now she conveys her zeal in The Complete Idiot's Guide to Throwing a Great Party (Nov., $16.95 paper).

Historical and literary texts blend in Compassionate Cuisine: Gourmet Vegetarian Recipes and the Philosophy and Culture of Caring (Oct., $29.95) by Vrnda Devi.

Purrfect Meals
Devotees of Lilian Jackson Braun's long-lived The Cat Who... series are well aware that Qwilleran, the human protagonist, loves to eat. Readers with a hunger to sample the same comestibles that Qwilleran has thrived upon in book after book will welcome the recipes and menus presented in The Cat Who... Cookbook (Oct., Berkley Prime Crime Hardcover) by Julie Murphy and Sally Abney Stempinski. "They're a mother-and-daughter cooking team from Georgia and great Cat Who... fans," reports Natalee Rosenstein, Berkley senior executive editor, who has been Braun's editor since 1986. "All the dishes are mentioned in the books, but Sally and her daughter created the recipes." Rosenstein adds that the two women even host Cat Who... theme parties for their friends. "I'm not a cookbook editor," she tells PW, "but when I told Lilian about their proposal for the cookbook, she thought it was a great idea--in fact, she wrote a reader's note for it." Although the 200-plus recipes are genuine, not gimmicks, Rosenstein acknowledges that The Cat Who... Cookbook is intended "primarily for fans" and will most likely be shelved in mystery sections.

Better Homes and Gardens has been running its Prize Tested Recipe Contest since 1924, and the latest luminaries star in Better Homes and Gardens Treasured Recipes: 200 Prize-Winning Dishes from America's Hometown Cooks (Oct., $29.95). More than 125 recipes are updated for Better Homes and Gardens All-Time Favorites: 70 Years of Best-Loved Recipes from America's Best-Selling Cookbook (Feb., $14.95). Reliability and simplicity are watchwords for Better Homes and Gardens Dinnertime Express (Sept., $24.95) ...One Dish Dinners (Sept., $24.95) and ...Homemade Cookies (Oct., $16.95). The last hardcover is concealed wire bound, as are A Passion for Chocolate (Nov., $16.95) and Better Homes and Gardens Indoor Grilling: Recipes for Tabletop Grills and Rangetop Inserts (Nov., $19.95).

Meditations by Beth Maynard play a significant part in The Bread of Life: A Cookbook for Body and Soul (July, $25 concealed wire bound) by the Episcopal Church Women, with a foreword by Phyllis Tickle.

Marcel Desaulniers, dubbed "the guru of ganache," devises tantalizing temptations in Death by Chocolate Cakes: An Astonishing Array of Chocolate Enchantments (Sept., $32.50). Everyone says that meats are back in a big way, a statement Chris Schlesinger and John Willoughby agree with in How to Cook Meat (Oct., $35). There's no mystery to baking, says Lora Brody in Basic Baking: Everything You Need to Know to Start Baking Plus 101 Luscious Dessert Recipes That Anyone Can Make (Nov., $25). Teresa Pregnall has baked and shipped more than 30,000 cakes, and she divulges her craft in Special Recipes from the Charleston Cake Lady (Sept., $15 paper). Bruce Weinstein tosses caution aside with The Ultimate Candy Book: Over 500 Quick and Easy, Soft and Chewy, Hard and Chunky Sweets and Other Treats (Oct., $15 paper).

NORTHLANDMore than 100 recipes simmer in Southwestern Soups, Stews, and Skillet Suppers (Aug., $12.95 paper) by Judy Walker and Kim MacEachern.

Recipes from around the world such as Turkish White Haricot Salad and Syrian Lentil-Stuffed Cabbage Rolls enliven The Bean Book (Nov., $30) by Roy F. Guste Jr. Because of its award-winning past, The Cook and the Gardener (Nov., $32.50) by Amanda Hesser is catalogued anew and repromoted.

Essentials: Chocolate
, ...Egg and ...Tomato (Mar., $12.95 each), ed. by Jane Donovan, contain 50 recipes apiece. Simple-to-make fare is what Marjie Lambert hooks readers with in Catch of the Day: Swimmingly Sassy Seafood & Freshwater Fish Recipes (June, $19.95). The Chicago Tribune Good Eating Cookbook (Oct., $29.95), ed. by Carol Mighton Haddix, gleans 600 recipes from the paper's "Good Eating" section. Gina Steer turns up the heat with Modern Grill Pan Cooking: 100 Innovative Recipes for Perfect Results (Nov., $19.95).

OVERLOOK PRESSCombining early American, Native American and Dutch influences, 172 recipes emerging from the Hudson River region spill forth from Foods of the Hudson (Nov., $16.95 paper) by Peter G. Rose.

Some 550 A-Z entries covering everything from vine pests to specific grapes and wine quality, as well as maps, notes on consumer trends and demographics, are included in The Oxford Companion to Wines of North America (Nov., $45), ed. by Bruce Cass with Jancis Robinson.

PELICANKitchens from Florida to Alaska recruited recipes for The Confederate Cookbook: Family Favorites from the Sons of Confederate Veterans (Oct., $25), a group with over 27,000 members defending the history and principles of the Confederate States of America.

Heloise's hints equip and organize a kitchen, counsel on storage tips and introduce some of her own recipes by going In the Kitchen withHeloise (Oct., $22.95). Janet and Greta Podleski, sisters with wordplay and recipes to spare (they've got a meatless portobello dish called Bye-Bye Burgie), are back with Crazy Plates (Feb.) and Looneyspoons (Sept., $19.95 paper each).

Winnowing out recipes that please her most, Yamuna Devi picks 172 dishes for The Best of Lord Krishna's Cuisine: Favorite Recipes from the Art of Indian Vegetarian Cooking (May, $17.95 paper). Todd Wilbur adds fat consciousness to such popular treats as Egg McMuffin and Wendy's Chicken Caesar Fresh Stuffed Pita in Low-Fat Top Secret Recipes: Creating Kitchen Clones of America's Favorite Brand-Name Foods (June, $12.95 paper).

New Wok Cooking: Easy, Healthy, One-Pot Recipes
(Apr., $25) by Rosa Ross looks to Chinese, Thai and other Asian traditions. Cook's Illustrated Complete Book of Pasta and Noodles (Aug., $32.50) by the Editors of Cook's Illustrated is a comprehensive look at a vast variety of international techniques and flavors. Diana Kennedy updates three of her classic, formerly o.p. books and adds 30 new recipes to The Essential Cuisines of Mexico (Sept., $35). Celebrating the 10th anniversary of a wildly successful magazine, the Editors of Martha Stewart Living gather over 1,500 recipes in The Martha Stewart Living Cookbook (Oct., $35). Cindy Crawford, Bill Cosby and other notables swear by the goodies that can be made with Bruce's Bakery Cookbook (Sept., $17) by Bruce Zipes. Mario Batali follows his Simple Italian Food with Mario Batali Holiday Food (Oct., $25). Building blocks underpinning a great chef's virtuosity are constructed by Tom Colicchio, chef at Gramercy Tavern in New York, in Think Like a Chef (Nov., $37.50).

Those hoping to avert disasters can turn to Cooking Secrets My Mother Never Taught Me (Mar., $16.95 paper) by Joni Hilton. Connie Linardakis starts them young with Baby Gourmet 1-2-3 (Nov., $16 paper).

It's been six decades since the group's first cookbook was published, and now comes The Junior League Celebration Cookbook (Nov., $29.95) by the Association of Junior Leagues International. Scores of personal stories from a musician and actor interlace with recipes in Cooking with Heart and Soul (Nov., $25.95) by Isaac Hayes with Susan di Sesa. More than a hundred Italian comfort foods line up in Nick Stellino's Passione: Pizza, Pasta and Panini (Nov., $28.95).

The Recipe Hall of Fame Dessert Cookbook
(Sept., $16.95 paper), ed. by Gwen McKee and Barbara Moseley, sifts 350 recipes from the 28-volume Best of the Best State Cookbook series. The two editors have also fixed upon Best of the Best from California Cookbook (July, $16.95 paper) and ...Arizona... (Oct., $16.95 paper).

Food Finds: America's Best Local Foods and the People Who Produce Them
(Aug., $18 paper) by Allison Engel and Margaret Engel includes 450 pages of recipes and resources from coast to coast. Asian Ingredients: A Guide to the Foodstuffs of China, Japan, Korea, Thailand and Vietnam (Sept., $18 paper) by Bruce Cost is a revised edition.

Grill Power: Everything You Need to Know to Make Great, Healthy Meals with Your Indoor Tabletop Electric Grill
(Sept., $19.95 paper) by Holly Rudin-Braschi has 125 recipes and 50 menus. Cook's Essentials Recipes Plus: Christmas (Oct., $22), ed. by Bob Warden, sets the stage for a tasty Yule. Bob Bowersox addresses a breadth of seasons with In the Kitchen with Bob: Light & Easy (Mar.), ...Picnics & Barbecues (June) and ...Christmas Collection (Oct., $24 each).

Best of Gourmet: Featuring the Flavors of Thailand
(May, $35) by Editors of Gourmet Magazine assembles over 300 recipes that appeared during 1999. Also from the editors, recipes that can be made in 45 minutes, and some in 20, speed through Gourmet Every Day (Sept., $29.95). Caesar Chicken Pizza is one of the new twists in Wolfgang Puck's Pizza, Pasta, and More! (Nov., $35) by Wolfgang Puck with Judy Gethers.

Superstars muscle in with Can You Take the Heat? The Official Cookbook of the WWF (Nov., $26) by the World Wrestling Federation. Meatless d sn't mean tasteless in The Modern Vegetarian Kitchen (Sept., $35) by Peter Berley with Melissa Clark. Patricia Greenberg enhances Soy Desserts: Fresh, Fun & Fabulously Healthy Recipes (Oct., $25).

The Indian Grocery Store Demystified: A Food Lover's Guide to All the Best Ingredients in the Traditional Foods of India, Pakistan, and Bangladesh
(Sept., $16.95 paper) by Linda Bladholm holds an extensive glossary. Intimate Vegetarian: Delicious Practical Recipes for Singles and Couples (Oct., $17.95 paper) by Nancy Mair delivers cozy meals.

Linda Rosensweig bridges the gap between vegetarians and meat lovers with Vegetarian and More! Versatile Vegetarian Recipes with Optional Meat Add-Ins (May, $22.50). Steven Raichlen's Healthy Latin Cooking (May, $19.95 paper) reprints the award winner. Also new to paperback are Low-Fat Living Cookbook (June, $17.95) by Leslie L. Cooper and Prevention's The Healthy Cook (Sept., $18.95), ed. by David Joachim and Matthew Hoffman. Jesse Ziff Cool divides the year into eight seasons for Your Organic Kitchen: The Essential Guide to Selecting and Cooking Organic Foods (Oct., $30). A new series launches with Rodale's New Classics Cookbooks: Cookies, Brownies, Muffins, and More and ...Savory Soups and Stews (Oct., $14.95 paper each) by Anne Egan.

Recipes for beans ranging from appaloosa to zebra--and tips for avoiding flatulence--are collected by Aliza Green for The Bean Bible: A Legumaniac's Guide to Lentils, Peas, and Every Edible Bean on the Planet! (July; $27.50, paper $18.95). The Miniature Edition Joy of Cooking Keepsake (Oct., $9.95) by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker is packaged with a storage jar and measuring spoons.

More than 300 recipes from Al Gore's hometown barnstorm through A Taste of Carthage (Aug., $14.99 paper) by Doreen Stewart and Jennie Stewart.
ST. MARTIN'S PRESS Nostalgia fills Grandma's Wartime Kitchen: World War II and the Way We Cooked (Oct., $27.95) by Joanne Lamb Hayes. Cooking teacher Grace Pilato serves up lessons in Cooking with Grace: A Step-by-Step Course in Authentic Italian Cooking (Nov., $29.95). Swift meals are the thrust of The Working Mother Cookbook: Fast, Easy Recipes from the Editors of Working Mother Magazine (Sept., $24.95 Griffin paper), and rustic, festive conclusions perk up Sweet Maria's Italian Desserts: Classic and Casual Recipes for Cookies, Cakes, Pastry, and Other Favorites (Sept., $13.95 Griffin paper) by Maria Bruscino Sanchez. Cristina Ferrare'sFamily Entertaining: Celebrating the Life of the Home (Nov., $19.95 Griffin paper) is the TV personality's approach to domestic fun.Ringside Relish
You might find this hard to swallow, but scads of professional wrestlers are as serene in the kitchen as they are combustible in the ring. Or so many mat tusslers--Undertaker, Viscera, Sgt. Slaughter--would have us believe. These are just three of the many pumped-up luminaries from cable TV's Monday Night Raw whose beloved recipes are the main events in Can You Take the Heat? The Official Cookbook of The World Wrestling Federation Superstars (ReganBooks, Oct.). In addition to step-by-step instructions on preparing such tantalizing dishes as Hardcore Holly's Family Butter Cookies, Headbanger's Stuffed 'Shrooms, Hillbilly Jim's Pineapple Parsnips and The Rock's Smack-aroni, one whole section is devoted to "Lean and Mean: Lighter fare, just as fun with less fat!" As icing on the cake, Can You Take the Heat? contains never-before-seen, mouth-watering shots of the WWF gourmands.

Travel west with Savoring San Francisco: Recipes from the City's Neighborhood Restaurants (Sept., $18.95 paper) by Carolyn Miller and Sharon Smith and The New Cook's Tour of Sonoma: 200 Recipes and the Best of the Region's Food and Wine (Sept., $21.95 paper) by Michele Anna Jordan.

Ten major holidays are observed by The Children's Jewish Holiday Kitchen: 70 Fun Recipes for You and Your Kids (Sept., $14.95 paper) by Joan Nathan.

(dist. by Interlink)An aromatic bouquet of ethnicities includes Bengali Cooking: Seasons and Festivals (Sept., $15.95 paper) by Chitrita Banerji; Casablanca Cuisine: French North African Cooking (Sept., $14.95 paper) by Aline Benayoun; Traditional Moroccan Cooking: Recipes from Fez (Sept., $13.95 paper) by Madame Guinaudeau; and Roman Cookery: Ancient Recipes for Modern Kitchens (Sept., $14.95 paper) by Mark Grant.

Joy of Cooking: All About Chicken
, ...Pasta & Noodles, ...Soups & Stews and ...Vegetarian Cooking (Oct., $19.95 each) by Irma Rombauer, Marion Rombauer Becker and Ethan Becker are new, lushly illustrated editions with recipes drawn primarily from the 1997 revised Joy of Cooking. Mexico One Plate at a Time (Sept., $30) by Rick Bayless is a companion volume to his 26-part PBS series. Chowder is a dish, not a soup, asserts Jasper White in 50 Chowders (Aug., $30). Pistachio Layer Cake with Nougat Cream is one of the treats conceived for Desserts: Mediterranean Flavors, California Style (Sept., $30) by Cindy Mushet.

Thai seafood dishes set the pace in Dancing Shrimp (Oct., $30) by Kasma Loha-unchit. The Olives Dessert Table: Extraordinary Restaurant Desserts You Can Make in Your Home Kitchen (Nov., $30) by Todd English, Paige Reitus and Sally Sampson satisfies sweetaholics. Southern and Italian influences temper The Cheese Lover's Cookbook and Guide (Nov., $27.50) by Paula Lambert. Setting the table properly is but one aspect of The Art of the Table (Nov., $35) by Baroness Suzanne von Drachenfels. Chef Barbara Witt worked with a champ to devise 75 recipes for George Foreman's Big Book of Grilling, Barbecue, and Rotisserie (Oct., $22) by George Foreman. The World of Jewish Desserts: More than 300 Recipes from Jewish Communities from Alsace to India (Oct., $30) is the third book by chef and rabbi Gil Marks.

(Oct.) by Lucy Knox and Sarah Lowman and Gluten-Free (Oct., $18 paper each) by Michael Cox broach every part of a meal. The founder of a cookie empire strides ahead in Debbi Fields' Great American Desserts: 100 Mouthwatering Easy-to-Prepare Recipes (Oct., $15 paper).

Vibrant tastes fuel Tacos (Aug.) by Susan Curtis, Daniel Hoyer and R. Allen Smith and Salsas (Aug., $12.95 each) by Susan Curtis and Kathi Long.

Nutrition facts and storage hints supplement recipes in Ingredients: The Vegetable Garden (Oct.) by Bridget Jones and ...Orchards, Groves and Other Fruity Places (Oct., $24.95 each) by Jenni Fleetwood.

The 65 cookbooks on the fall list of this new imprint from Anness Publishing include Italian Regional Cooking: A Step-by-Step Tour of the Best of Italy (Sept., $12.95 paper) by Carla Capalbo; Mexican Feasts: 50 Dishes Full of Fire and Spice (Aug., $12.95 paper) by Elizabeth Lambert Ortiz; and Discovering Potat s: A Cook's Guide to Over 150 Potato Varieties and How to Use Them (Aug., $17.95) by Alex Barker, with recipes by Sally Mansfield.

The heritage survival of African and African-American cooking informs The Peppers, Cracklings, and Knots of Wool Cookbook: The Global Migration of African Cuisine (Sept., $24.95 paper) by Diane M. Spivey.

Referred to as "England's answer to Martha Stewart," Lady Caroline Wrey captures her enthusiasms in Caroline Wrey's Secrets for Successful Entertaining: Creative Ideas, Recipes, and Projects to Make (Oct., $29.95). A Q&A section complements the beginner's study Windows on the World Complete Wine Course 2001 Edition (Aug., $24.95) by Kevin Zraly, and more lessons are taught in Essential Winetasting: The Complete Practical Winetasting Course (Oct., $29.95) by Michael Schuster. Fat concerns are eased by Le Cordon Bleu: Classic Light: Sophisticated Food for Healthy Living (Aug., $24.95) by Jeni Wright and Le Cordon Bleu Chefs. Giant Book of Tofu Cooking: 350 Delicious & Healthful Recipes (Sept., $19.95 paper) by K. Lee Evans and Chris Rankin suggests alternatives for meat, egg and cheese dishes.

First published 10 years ago, Myrtle Allen's Cooking at Ballymal House: Featuring 100 Recipes from Ireland's Most Famous Guest House (Oct., $27.50) is newly redesigned. Food and fancy hatch The Artful Chicken (Oct., $29.95) by Linda Arnaud, in which 75 recipes nest within photos of hundreds of collectibles and artworks depicting chickens.

Church supper recipes that refuse to go out of style are embraced by 500 Treasured Country Recipes from Martha Storey & Friends: Mouthwatering, Time-Honored, Tried & True, Handed-Down, Soul-Satisfying Dishes (Oct.; $27.50, paper $18.95) by Martha Storey.

Kitchen predators have an ally in Wolf in Chef's Clothing (Oct., $16.95 paper) by Robert H. L b Jr., wherein recipes for food and drink to be made by men are presented entirely through Jim Newhall's illustrations. Sue Spitler teams with Linda R. Yoakam on 1,001 Low-Fat Soups and Stews (Oct., $19.95 paper).
TALK MIRAMAX International model Padma Lakshmi will have a 13-part Food Network series this fall to showcase the skills demonstrated in her Easy Exotic: A Model's Low-Fat Recipes from Around the World (Sept., $16.95 paper).
Added recipes and color photos contribute to new editions of the classics The New Moosewood Cookbook and The New Enchanted Broccoli Forest (Jan., $19.95 paper each) by Mollie Katzen. Casual, yet robust entertaining points the way for Caprial Cooks for Friends (Apr., $27.95) by Caprial Pence. Inventive fusion food slides onto the fire with Douglas Rodriguez's Latin Flavors on the Grill (Sept., $35) by Douglas Rodriguez with Andrew DiCataldo. James Beard Award-winning chef Cory Schreiber illustrates how to cook with gusto in Wildwood: Cooking from the Source in the Pacific Northwest (Sept., $39.95). Another irrepressible Beard-winning chef demonstrates streamlined techniques in Charlie Trotter Cooks at Home (Oct., $32.50). A British chef with an enviable touch for French cuisine extends his reach across the Atlantic in A Chef for All Seasons (Sept., $35) by Gordon Ramsay.
Gracious Dining
From her vantage point as Morehouse Publishing's director of sales and marketing, former editorial director Debra Farrington notes, "It seems to be the hunger today to seek the religious and the spiritual in daily all-the-time activity." With this craving in mind, Morehouse is publishing its first honest-to-goodness cookbook, The Bread of Life: A Cookbook for Body and Soul by The Episcopal Church Women. Explains Farrington, "It's quite extensive, with about 1,000 recipes." Each of the book's 12 chapters begins with a meditation. Biblical quotations accompany many recipes, which were culled from "a combination of a zillion cookbooks," mostly originally produced by local Episcopal parishes as fundraisers. "The guiding idea is that eating at the table with one another is a sacred act," Farrington points out. "The cookbook ends a little differently, with a variety of graces."
Inspirational victuals are also served up in Harrison House's Jambalaya for the Soul by evangelist Jesse Duplantis, who celebrates the Christian experience with yarns from his own life. "It's a distinctly Cajun story," says development editor Jessica Russell. "There are about 26 or 27 family recipes from down home in the bayou."

Six holiday menus are proposed in Vegetarian Christmas (Nov., $16.95 paper) by Rose Elliot. Antoinette Savill assembles over 250 recipes in TheGluten, Wheat, and Dairy Free Cookbook (Dec., $19.95 paper). Some 200 recipes separate proteins and carbohydrates in Food Combining Cookbook (Nov., $12.95 paper) by Jean Joice and Jackie Le Tissier.

Eschewing a pedantic tone, X Rated Wines: The Wine-X Magazine Guide to Wine (Nov., $12 paper) by Darryl Roberts, Stewart Dorman and the Editors of Wine X Magazine assesses more than 1,500 wines.

Tastes from four countries transport Cuisines of the World: Japan (Sept.) by Kiyoshi Hayamizu and Yuhei Hoshino, ...Italy (Sept.) by Miranda Alberti, ...Spain (Sept.) by Cornelia Rosales de Molino and ...Mexico (Sept., $14.98 each) by Julia Fernandez.

Savoring Spain & Portugal
(Oct.) by Joyce Goldstein and ...Southeast Asia (Nov., $39.95 each) by Joyce Jue are Williams-Sonoma books on a visit to tempting delectables. Williams-Sonoma books sticking closer to home, New England (Oct.) by Molly Stevens and The Pacific Northwest (Oct., $22.95 each) by Jean Galton, add to the New American Cookingseries. The Williams-Sonoma Kitchen Companion: The A to Z Guide to Everyday Cooking, Equipment and Ingredients (Dec., $24.95) by Chuck Williams is part troubleshooter and part culinary encyclopedia. The Kid's Cookbook (Nov., $19.95) from Williams-Sonoma is aimed at kids nine and up. Small-trim Culinary Classics include Cooking to Impress (Sept.), Hot & Spicy (Sept.) and Meatless Cuisine (Sept., $12.95 each). The new Retro Recipes series includes Appetizers (Oct.) and Snacks (Oct., $9.95 each).

By the woman who was half of the Two Fat Ladies, Jennifer Patterson's Seasonal Receipts: Over 100 Spendid Recipes for All Seasons (Apr.; $35, paper $22.95) and Fish (May; $40, paper $24.95) by Sophie Grigson and William Black are published by Headline. Blue Elephant Cookbook: Royal Thai Cuisine (Mar., $35) by John Hellon is the first collection from the European restaurant chain. Dips, Dollops and Drizzles (Sept.) by Liz Franklin transforms food with glazes and other accompaniments, and her Crepes, Wraps and Rolls (Sept., $22.95 each) has 60 sweet and savory recipes. New to Secrets from a Kitchen series are Secrets from an Italian Kitchen (Oct.) by Anna Venturi, ...Indian... (Oct.) by Mridula Baljekar and ...Chinese... (Oct., $27.50 each) by Vivienne and Jenny Lo. The last six are published by Pavilion.

September brings Ocean Pacific: Fresh Modern Flavors from North America's Pacific Coast ($29.95) by Marjie Lambert; The Food of Texas: Authentic Recipes from the Lone Star State ($18.95) by Caroline Stuart; Asian Hot and Spicy: The Essential Kitchen ($19.95) by Vicki Liley; and Asian Soups: The Essential Kitchen ($17.95) by Suzie Smith. Jennifer Brennan's new collection of food writing and recipes is Tradewinds and Coconuts: A Reminiscence and Recipes from the Pacific Islands (Oct., $34.95), and her previous award-winning collection, Curries and Bugles: A Memoir and Cookbook of the British Raj (Oct., $24.95 paper) will be back in print.

UNIV. OF NORTH CAROLINA PRESSChefs Ben and Karen Barker opened their Durham, N.C., restaurant in 1986, and their fame spreads farther afield with Not Afraid of Flavor: Recipes from Magnolia Grill (Nov., $29.95).

Famous for her reign over Neiman Marcus's Zodiac Room, and also sought by LBJ to oversee cooking at the White House, the late woman described by columnist Earl Wilson as "the best cook in Texas" will have her reputation polished anew with The Best from Helen Corbitt's Kitchens (Aug., $29.95), ed. by Patty Vineyard MacDonald.

VENDOME PRESSSome of the most famous wineries in the world go on display in Chateaux of the Medoc (Sept., $45) by Ken Kincaid.

The Greenmarket Cookbook
(June, $29.95) by J l Patraker (who has been with Manhattan's Union Square market for 20 years) and Joan Schwartz devises a seasonal approach to fresh produce. Italy Anywhere (Sept., $29.95) by Lori De Mori with Jean-Louis De Mori and Antonio Tommasi initiates readers into the Italian art of cooking and living with 175 recipes and variations. Steven Raichlen's latest low-fat effort is Healthy Jewish Cooking (Sept., $29.95).

The original pastry chef at Spago shares her methods in Nancy Silverton's Pastries from the La Brea Bakery (Sept., $35). Soba Noodles with Peking Duck Salad is one of the tangy treats in Noodles: The New Way (Oct., $24.95) by Sri Owen. Marking the 10th anniversary of a New York landmark, chef Don Pintabona enables others to emulate his feats with The Tribeca Grill Cookbook (Nov., $35).

JOHN WILEYJames Peterson swings from consommes to hearty peasant fare in Splendid Soups (Nov., $45). Amazing garnishes take shape in More Edible Art (Sept., $40) by David Paul Larousse. Le Cordon Bleu Kitchen Essentials (Dec., $35) portrays techniques and equipment, and Caviar: The Definitive Guide (Sept., $40) by Susie B ckmann and Natalie Rebeiz-Nielsen entices with exotic canapes.

From mussels and mushrooms to venison and salmon, ingredients flourishing in the northern tier of the U.S. and southern Canada encourage creativity on The Northwoods Table: Natural Cuisine Featuring Native Foods (June, $22.50) by Henry Sinkus.

Steven Raichlen gussies up the grill with Barbecue! Bible Sauces, Rubs, and Marinades, Bastes, Butters & Glazes (May; $22.95, paper $12.95). For the third entry in her Farmhouse series, Susan Hermann Loomis gives us Italian Farmhouse Cookbook (June; $25.95, paper $16.95). Some 175 recipes for more than 40 varieties spring up in The Mushroom Lover's Mushroom Cookbook and Primer (Sept.; $25.95, paper $16.95) by Amy Farges. More than 200 dishes demonstrate how the lucky help eats in Staff Meals from Chanterelle Cookbook (Nov., $24.95) by renowned New York chef David Waltuck and Melicia Phillips.

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