The following publishers were omitted inadvertently from our July 15 cookbook round-up.
RUNNING PRESS
Cooking School of Aspen—Real Cooking for Kids (Oct.,$14.95) by Rob Seideman (the school's founder, president and cooking instructor) compiles recipes and techniques from what Gourmet magazine calls "one of the most talked-about kids' programs in the country." The Holly Clegg Trim & Terrific Cookbook: More Than 500 Fast, Easy and Healthy Recipes (Oct., $24.95), the latest entry in Holly Clegg's popular series, encourages healthy eating with such tempting recipes as Chocolate Zucchini Bread and Artichoke and Red Pepper Pizza. The Sushi Kit (Oct., $30) presents all the functional, beautifully designed tools traditionally used for sushi preparation and an 80-page book with detailed instructions for preparing sushi favorites. Oenophiles can find tips on wine-buying, keep track of purchases, and make wine-tasting notes in The Wine Chronicles: Writing Your Own Fine Wine Book (Nov., $14.95) by Greg Moore. From Courage Books: Italian Cooking Essentials for Dummies by Cesare Casella and Jack Bishop and Mexican Cooking Essentials for Dummies by Susan Feniger, Mary Sue Milliken and Helene Siegel (Oct., $19.98 each) are condensed, full-color versions of the popular titles in the For Dummies series.
STEWART, TABORI & CHANG
Jeremiah Tower Cooks: 250 Recipes from an American Master (Oct., $35) by Jeremiah Tower is the long-awaited new work from the James Beard Award—winning restaurateur-author (New American Classics ) widely regarded as the father of California cuisine. In Modern Mexican Flavors (Oct., $35) by Richard Sandoval, striking color photos by Ignacio Urquiza illustrate 125 recipes from the chef-owner of the acclaimed restaurant Maya in New York, San Francisco and Denver. Food Network TV producer Rochelle Brown takes readers behind the scenes and into the kitchen with 21 of America's favorite chefs (Bobby Flay, Charlie Trotter, Julia Child et al.) in The Chef, the Story & the Dish (Oct., $29.95). Another noted chef holds forth in Giuliano Bugialli's Foods of Naples and Campania (Nov., $50), in which 100 photos accompany the 175 recipes that present dishes from these areas in a historical and culural context. Levana's Table: Kosher Cooking for Everyone (Oct., $35) by Levana Kirschenbaum handsomely serves up an international array of 150 simple and nutritious recipes. Cocktail Parties with a Twist: Drinks + Food + Style (Oct., $30) is by Alexander and Eliot Angle, founders of L.A.'s catering company and interior design salon Aqua Vitae. Another handy guide for those cocktail soirees is Sweet Wines: A Guide to the World's Best with Recipes (Oct., $19.95) by James Peterson, author and longtime instructor at the French Culinary Institute and Peter Kump's Cooking School in New York City. The titles of two November releases share the same tantalizing adjectives—Gratins: Golden-Crusted Sweet and Savory Dishes ($25) is by Christopher Felder, one of France's top pastry chefs; and Sophie's Sweet and Savory Loaves ($25) by Sophie Dudemaine is the first cookbook by this French TV personality to be published in the U.S. A pair of December publications promise holiday treats aplenty: in Christmas 1-2-3 (Dec., $16.95), award-winning author Rozanne Gold applies her three-ingredient magic to 75 tempting recipes; more goodies, of both the edible and decorative varieties, can be found in The Artful Christmas (Dec., $29.95) by Linda Arnaud.
