From Grape to Gelatin

The wines of South Africa, Italy, Germany, China and dozens of other countries and regions are explored in André Dominé's gorgeous, gargantuan Wine. Incorporating a dizzying amount of information—from a diagram of the olfactory mucosa to an exploration of proper vineyard soils, a discussion of the "Hades" method of wine maturation and recommendations about which white to have with oysters—this tome is sure to please oenophiles and novices alike. And with more than 1,500 color illustrations—detailed maps, vivid photographs of vineyards and snow-capped Alps by Armin Faber and Thomas Pothmann—the book is as attractive as it is informative. (Könemann, $49.95 928p ISBN 3-8290-4856-4; Nov.)

Very Vegetarian by chef Jannequin Bennett, introduced by Olympic gold medal winner Carl Lewis, covers the basics of veganism and advises how to begin, what to stock in a vegan kitchen and how to guarantee sufficient nutrition. From snacks and sauces to main courses and desserts, delicious and satisfying concoctions such as Caponata, Arugula and Mushrooms with Pine Nuts, Sun-Dried Tomato and Lentil Burgers, Carl Lewis's Savory Black-Eyed Peas and Chocolate Raspberry Torte will assure happy healthy practitioners. (Rutledge Hill, $24.99 372p ISBN 1-55853-952-2; Nov.)

Carolyn Wyman follows Spam: A Biography with JELL-O: A Biography to honor the shimmering staple now in its second century. Invented in 1897 by Pearle Wait, the processed food was ahead of its time and immediately worked its sweet way into the hearts and stomachs of America. In war and peace, sickness and health, Jell-O was there. Jack Benny and Bill Cosby were both spokesmen for the products and a cut-up Jell-O box figured in the conviction of spies Julius and Ethel Rosenberg. Chock full of history, lore and ephemera as well as recipes for main courses and desserts, ideas for crafts, and just plain silly stuff, this one little volume delivers, just as "the dainty dessert" has always done. (Harcourt, $15 paper 160p ISBN 0-15-601123-9; Nov.)