Joanna Lund refines more of her common-sense cooking ideas for pre-diabetics in The Healthy Exchanges Diabetic Dessert Cookbook (May), and she explains further uses of the slow cooker with Another Potful of Recipes (Oct., $17.95 each paper), both written with Barbara Alpert. The proper use of kitchen appliances comes to the fore in the 200 recipes of Jyl Steinback's Countertop Magician (June, $17.95) by Jyl Steinback.


Comics and cartoons lend a playful character to More, Please! Macaroni & Cheese (Sept., $15.95 paper) by Deanna Keahey and Steve Kilner, which contains recipes using boxed macaroni and cheese as a basis for such dishes as Mac & Cheese Paella and Macaroni Apple Crisp.


Ethnic tastes get a thorough stirring in La Comida del Barrio: Latin-American Cooking in the U.S.A. (May, $30) by Aaron Sanchez, From My Mexican Kitchen: Techniques and Ingredients (Sept., $40) by Diana Kennedy, Simply Ming: Easy Techniques for East-Meets-West Meals (Nov., $32.50) by Ming Tsai and Arthur Boehm, From Curries to Kebabs: Exploring the Spice Trail of India (Nov., $32.50) by Madhur Jaffrey and Macho Nachos: 50 Toppings, Salsas and Spreads for Irresistible Snacks and Light Meals (Jan., $16.95) by Kate Heyhoe. Travel adventures and recipes weave a tapestry of experiences in You Really Haven't Been There Until You've Eaten the Food (May, $32.50) by Keith Famie. The Lobster Roll: And Other Pleasures of Summer by the Beach (May, $19.95) by Jodi Della Femina and The Summer House Cookbook: Everything You Need to Cook at Your Summer House and Entertain in Your Own Backyard (May, $30) by Debra Ponzek and Geralyn Delaney Graham are destined to help hungry people make the most of sunny weather. The Balthazar Cookbook (Nov., $37.50) by Keith McNally et al. spreads out the French brasserie food so popular at the New York restaurant. Tom Colicchio, the chef behind the New York City restaurant Craft, teams up with Catherine Young and Lori Silverbush for The Craft of Cooking: Notes and Recipes from a Restaurant Kitchen (Nov., $37.50). Neiman Marcus Cookbook (Oct., $45) by Kevin Garvin with John Harrisson marks 50 great years of N-M restaurants. California restaurateur Paul Bertolli explores his best-loved food through recipes and essays in Cooking by Hand (Aug., $40). Meatless cooking that has made a tradition for itself is revisited in Moosewood Restaurant Celebrates: Festive Meals for Holidays and Special Occasions (Sept.; $40, paper $25.95) by the Moosewood Collective, which has a 30th anniversary event of its own. Also holiday-oriented is The Martha Stewart Living Christmas Cookbook (Oct., $37.50) by Editors of Martha Stewart Living. Pre-dinner libations are shaken, stirred and poured in Joy of Mixology: The Consummate Guide to the Bartender's Craft (Oct., $30) by Gary Regan and Flirtini: A Guide to Mixing and Mingling (Nov., $16.95) by Allana Baroni. American Desserts: The Greatest Sweets on Earth (Oct., $35) by Wayne Brachman and Great Cookies: Secrets to Sensational Sweets (Nov., $40) by Carole Walter make meal endings memorable. Minimal clean-up is possible with Ready When You Are: Big, Satisfying One-Dish Meals (Nov., $35) by Martha Rose Shulman and American Heart Association One-Dish Meals: Over 200 All-New, All-in-One Recipes (Nov., $23.95) by the American Heart Association. From the Pillsbury Company come Pillsbury: Dough Magic (Sept., $25.95) and Pillsbury: Best of the Bake-Off: 350 Recipes from America's Favorite Cooking Contest (Feb., $27.50).


According to the publisher, collegians make up the fastest growing segment of non—meat eaters in this country, and Carole Raymond reaches out to them with The Student's Vegetarian Cookbook (July, $12.95 paper).


The Association of Junior Leagues International collects 48 menus, plus entertaining tips, ideas for table decorations and over 400 recipes in The Junior League at Home: Meals and Menus for Everyday and Special Occasions (Oct., $29.95), which also has 16 pages of color photos.


Recipes from 54 different books include Icy Strait BBQ Halibut and Blueberry Almond Cheesecake Tunnel, two of the more than 350 collected by Gwen McKee and Barbara Moseley in Best of the Best from Alaska Cookbook: Selected Recipes from Alaska's Favorite Cookbooks (July, $16.95).


Shakespeare's Kitchen: Renaissance Recipes for the Contemporary Cook (Oct., $35) by Francine Segan updates such cookbooks as The Accomplisht Cook (1660) and The Good Housewife's Jewel (1596), where she found Grilled Tuna with Carrots and Sweet Onions and Red Snapper with Caviar. A new chapter on bread machines brings a contemporary twist to The Laurel's Kitchen Bread Book Updated: A Guide to Whole-Grain Breadmaking (Sept., $19.95 paper) by Laurel Robertson et al.


More than 400 recipes from drinks to desserts shift generations with Tony Casillo's Family Cookbook: A Treasure Trove of Recipes and Cooking Advice from a Dad to His Daughters (June, $30) by Tony Casillo. Laying claim to offering the largest assortment is Cakes: 1001 Classic Recipes from Around the World (Oct., $35) by the Editors of Reader's Digest. Nutritional analysis is included for each dish in Eat to Beat Diabetes: Over 200 Sumptuous Recipes to Help You Enjoy Life and Stay Well (Jan., $26.95) by the Editors of Reader's Digest.


Food elicits a full range of sensual responses, says French-trained chef Ludo Lefebvre, and as he prepares to open Ludo, his new L.A. restaurant, he proves it with The Feast of the Five Senses (Oct., $34.95), written with Martin Booe. Peter Berley (with Melissa Clark) presents 48 three-course meals in Fresh Food Fast: Delicious, Seasonal Vegetarian Meals in Under an Hour (Oct., $34.95).


Ursula Ferrigno teaches cooking in Italy, but her lessons can be learned here with Truly Madly Pasta: The Ultimate Book for Pasta Lovers (June, $29.95).


Joohee Muromcew elevates infant food to new heights with The Baby Bistro Cookbook: Healthy, Delicious Cuisine for Babies, Toddlers and You (May, $22.95). It's said that David Joachim could teach even a caveman to cook with A Man, a Can, a Grill: 50 No-Sweat Meals You Can Fire Up Fast (June, $15.95) by Joachim and the Editors of Men's Health. A rose is a rose, but edamame is a soybean, as in Edamame: 60 Tempting Recipes Featuring America's Hottest New Vegetable (July, $19.95 paper) by Anne Egan. Mani Niall goes the bee's way with Covered in Honey: The Amazing Flavors and Varieties of Nature's Perfect Sweetener (Sept., $19.95). The Metropolitan Bakery Cookbook: Artisan Breads, Pastries and Desserts from Philadelphia's Premier Bakery (Oct., $29.95) by James Barrett and Wendy Smith Born is set for the bakery's 10th anniversary. Two executive chefs from Canyon Ranch, Barry Correia and Scott Uehlein, tell their secrets in Canyon Ranch Cooks: More than 210 Delicious, Innovative Recipes from America's Leading Health Resort (Oct., $29.95). Cookies, squares, brownies and biscotti with fewer than 30% of their calories from fat? That's the guarantee that arrives with One Smart Cookie (Nov., $15.95) by Julie Van Rosendaal.


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Each recipe takes only 10 to 30 minutes to prepare, says Judith Finlayson of The Convenience Cook: 125 Best Recipes for Easy Homemade Meals Using Time-Saving Foods from Boxes, Bottles, Cans & More (Sept., $19.95 paper). The magic number is 125, too, for 125 Best Chicken Recipes (Sept.) by Rose Murray, ...Chocolate Chip Recipes (Sept.) by Julie Hasson and ...Ground Meat Recipes (Oct., $18.95 each paper) by Ilana Simon. Esther Brody doubles that with 250 Best Cakes & Pies (Oct., $18.95 paper). The Best Family Slow Cooker Recipes (Sept., $18.95 paper) by Donna-Marie Pye targets busy families. Practical advice for food prep accompanies the recipes in America's Everyday Diabetes Cookbook (Sept., $18.95 paper), edited by Katherine Younker.


A trio of eatery-inspired books are City Tavern Baking & Dessert Cookbook: 200 Years of Authentic American Recipes (Oct., $29.95) by Walter Staib with Jennifer Lindner, The Palm Restaurant Cookbook: Recipes and Stories from the Classic American Steakhouse (Oct., $29.95) by Brigit Légère Binns and The White Barn Inn Cookbook: Four Seasons at the Celebrated American Inn (Nov., $35) by Laurence Bongiorno with Susan Sully. With 50 years of experience, Arthur Inch (with Arlene Hirst) explains table and serving etiquette in Dinner Is Served: An English Butler's Guide to the Art of the Table (Sept., $18.95). Homeland recipes gather in The New York Cabbie Cookbook: More than 120 Authentic Homestyle Recipes from Around the Globe (Sept., $16.95 paper) by Mary Ellen Winston with Holly Garrison. Potent potables headline Making Sense of Wine: Revised and Updated Edition of the Wine Classic (Sept., $19.95) by Matt Kramer; The Complete Wine Cellar System (Oct., $40), which includes a CD and All About Wine Cellars by Howard G. Goldberg; and Michael Jackson's Complete Guide to Single Malt Scotch (Nov., $27.50) by Michael Jackson.


Pumpkin, Butternut & Squash is by Elsa Petersen-Schepelern. Chocolate Temptations, Scrumptious Pies & Tarts, Irresistible Cookies & Biscotti and Flavored Breads are by Linda Collister. All are $6.95 August books in flexi-binding. Collister is also the author of Muffins and Other Morning Bakes (Aug., $12.95), A Passion for Chocolate (Aug., $12.95) and Cooking with Kids (Sept., $19.95). Cheesecakes (Aug., $12.95) by Maxine Clark, Potatoes (Sept., $12.95) by Annie Nichols and Soup (Oct., $19.95) by Elsa Petersen-Schepelern are three more single-subject titles. Also on the table are Easy Vegetarian (Aug., $19.95) and Holiday Recipes (Aug., $12.95) by Tessa Bramley et al., Party! (Aug., $12.95) by Fran Warde, Al Forno (Oct., $12.95) by Maxine Clark and Bistro (Oct., $24.95) by Laura Washburn.


A broad range of recipes for all kinds of fishy dishes have been netted by editor Florence Fabricant in The New York Times Seafood Cookbook: More than 250 Recipes Collected from the Pages of theNew York Times (July, $30). The same newspaper provides the authority for TheNew York TimesJewish Cookbook: More than 750 Traditional and Contemporary Recipes from Around the World Including America, Europe, the Middle East and Mediterranean (Sept., $35), edited by Linda Amster. Cooking-show host Mary Ann Esposito tells how to make Tuscan Leek Tart and Flat Olive Pizza in Ciao Italia in Tuscany: Recipes and Reflections from the Heart of Italy (Nov., $27.95). Parents and kids can share the kitchen with The Kids' Holiday Baking Book: 150 Favorite Dessert Recipes from Around the World (Oct., $16.95 Griffin paper).


From San Francisco, executive chef Annie Somerville pulls together 200 recipes in Everyday Greens: Home Cooking from Greens, the Celebrated Vegetarian Restaurant (May, $40). The Arrows Cookbook: Cooking and Gardening from Maine's Most Beautiful Farmhouse Restaurant (June, $40) is by Clark Frasier and Mark Gaier. Along with Andrew Friedman, Tom Valenti simplifies life with Tom Valenti's Soups, Stews and One-Pot Meals: 125 Home Recipes from the Chef-Owner of New York City's Ouest (Oct., $30). A familiar face peers out from Al Roker's Hassle Free Holiday Cookbook: 125 Recipes for Family Celebrations All Year Round (Nov., $27.95) by Al Roker.


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A relatively unknown Indian cuisine is the subject of Fire and Spice: Parsi Cooking (Sept., $14.95 paper) by Joyce Westrip. European and African influences join up in Classic Jamaican Cooking: Traditional Recipes and Herbal Remedies (Sept., $14.95 paper) by Caroline Sullivan.


Tanya Petrovna is the co-owner and head chef of four Native Foods restaurants in southern California, and her vegan vegetarian cuisine will travel farther still with The Native Foods Restaurant Cookbook (Oct., $16.95 paper), which boasts a foreword by celebrated foodie Deborah Madison.


Mary Risley holds classes in San Francisco and in The Tante Marie's Cooking School Cookbook: More than 250 Recipes for the Passionate Home Cook (May, $30). The Gallic influence is evident in Joie de Vivre: Simple French Style for Everyday Living (May, $27) by Robert Arbor and Katherine Whiteside. Working in advance can make weekending simpler, according to Barbara Witt in The Weekend Chef: 192 Smart Recipes for Cooking Ahead (Aug., $21.95). Taking advantage of ready-to-use ingredients also makes life easier, says Andrew Schloss, author of Almost from Scratch: 600 Recipes for the New Convenience Cuisine (July, $25). Another look at weekend entertaining is The Accidental Gourmet Weekends and Holidays: Festive Meals for Family and Friends (Oct., $20 paper) by Sally Sondheim and Suzannah Sloan. Celebration Breads: Recipes, Tales and Traditions (Oct., $27) by Betsy Oppenneer and Bernard Clayton's Complete Book of Breads: The 30th Anniversary Edition (Dec., $35) by Bernard Clayton Jr. revere one of life's basics. Cantonese is the regional accent for The Chinese Chicken Cookbook: 100 Easy-to-Prepare, Authentic Recipes for the American Table (Feb., $TBA) by Eileen Yin-Fei Lo. Intoxicating secrets unfold in The Cocktails of the Ritz Paris (June, $19.95) by Colin Peter Field. Cooper Gillespie is Susan Orlean's dog, and his is the byline on Throw Me a Bone: 50 Healthy, Canine Taste-Tested Recipes for Snacks, Meals and Treats (Nov., $19.95), which, in truth, has recipes by Sally Sampson.


Sarah Phillips lends a helping hand with Baking 9-1-1: Answers to Your Most Frequently Asked Baking Questions; Rescue from Recipe Disaster; 50 Recipes for Every Baker (Nov., $14 paper). Weight Watchers Cook It Quick: Speedy Low-Point Recipes in 30 Minutes or Less (Jan., $14.95 paper) includes pizza, pasta and more. Discovering Wine: A Refreshingly Unfussy Beginner's Guide to Finding, Tasting, Judging, Storing, Serving, Cellaring and, Most of All, Discovering Wine (Nov., $19.95 paper) is a revised and updated editon by Joanna Simon.


The intention is to help hosts spend time with guests instead of slaving in the kitchen, and the means to do so is in Russel Wright's Menu Cookbook: A Guide to Easier Entertaining (May, $29.95) by Ann Wright and Mindy Heiferling. Easy Taco Soup, Chicken Teriyaki and Triple Rich Chocolate Cake are three of the recipes that Stephanie Ashcraft and Janet Eyring devise for the busy cook who wants to learn 101 Things to Do with a Slow Cooker (Aug., $9.95 spiral bound).


After selling 40,000 copies of The Mason Jar Cookie Cookbook, Lonnette Parks returns with The Mason Jar Soup-to-Nuts Cookbook (Sept., $12.95 paper), which has recipes for muffins, breads, beverages and other treats.


Windows on the World Complete Wine Course 2004 Edition: A Lively Guide (Aug., $24.95) by Kevin Zraly is the latest version of the book that sells 100,000 copies a year. Easy techniques for creating flowers are pictured in Well-Decorated Cake (Sept., $24.95) by Toba Garrett. Alternate methods are shown in Cake Decorating for the First Time (Sterling/Chapelle, Sept., $19.95) by Sara Lewis. Classic Breads: Delicious Recipes from Around the World (Oct., $19.95 paper) by Manuela Caldirola et al. includes focaccia, Irish soda bread, Greek pita and 37 others. Gregg R. Gillespie and Mary B. Johnson go easy on the carbs in 501 Recipes for a Low-Carb Life (Aug., $17.95 paper). A Toronto venue struts its stuff in Out to Brunch: At Mildred Pierce Restaurant (Aug., $19.95 paper) by Donna Dooher et al. 4-Step Chicken Recipes, ...Pasta..., ...Soups... and ...Vegetarian... (Sept., $12.95 each paper) savor many different means of preparation. New to the Wimps series is Entertaining for Wimps: Style Sense for Those Who Don't Know Their Finger Bowl from Their Foie Gras (Oct., $17.95 paper). Medical requirements are heeded by Mary Jane Finsand and Karin Cadwell in Super Sweet Treats for Diabetics (Oct., $9.95 paper).

From American Express : Mario Batali and Alice Waters are two of the chefs whose recipes appear in Best of the Best: The Best Recipes from the 25 Best Cookbooks of the Year (Oct., $29.95) by Food & Wine magazine.

From Cassell:100 Great Risottos (Oct., $9.95 paper) by Valentina Harris has dishes that suit family dinners and fancy dinner parties.

From Hamlyn: International favorites get their share of kneading time with The Bread Book: The Definitive Guide to Making Bread by Hand or Machine (Sept., $19.95) by Sara Lewis.

From New Holland:Flavors of India: Authentic Indian Recipes (Oct., $19.95) by Meena Pathak draws from all over the subcontinent. Complete Book of Home Baking: Over 170 Delicious Recipes for Biscuits, Cakes, Breads and Desserts (Sept., $14.95 paper) by Heilie Pienaar also provides tips on ingredients and substitutions.

From Weidenfeld & Nicolson: The head chef of London's Le Gavroche restaurant is also a marathon runner, two aspects of his life that inform Marathon Chef: Food for Getting Fit (Aug., $24.95) by Michel Roux Jr.


Alton Brown, a favorite figure from the Food Network, tells what works and what doesn't in Alton Brown's Gear for Your Kitchen (Sept., $27.50) and includes 25 recipesusing the tools. Adjuncts to the Brown franchise are I'm Just Here for the Food Kitchen User's Manual (Sept., $22.50) and I'm Just Here for the Food Cook's Notes (Sept., $14.95). The Duck Cookbook (Sept., $30) by James Peterson is the only complete guide to duck, says the publisher. Culinary memories and more than 90 heirloom recipes are shared in The Maccioni Family Cookbook: Recipes from an Italian-American Kitchen (Oct., $32.50) by Egi Maccioni with Peter Kaminsky. The best recipes from the 1-2-3 series—along with 150 new ones—are anthologized in Cooking 1-2-3: 500 Fabulous Three Ingredient Recipes (Oct., $37.50) by Rozanne Gold. Bobby Flay and Claudia Fleming are among the chefs contributing to New York Cooks: The 100 Best Recipes fromNew YorkMagazine (Oct., $27.50) by Gillian Duffy. Lora Zarubin, proprietor of New York's Lora restaurant and food editor for House & Garden, writes of her love affair with food in I Am Almost Always Hungry: Seasonal Menus and Memorable Recipes (Oct., $30). No longer threatened with extinction are Endangered Recipes: Too Good to Be Forgotten (Oct., $30) by Lari Robling. Party-planner David Tutera maps the path to good times with America Entertains: A Year of Imaginative Parties (Oct., $35). Good Food No Fuss: 150 Recipes and Ideas for Easy-to-Cook Dishes (Oct., $27.50) by Anne Willan presents many that take less than a half-hour to prepare. Tastes from Africa, the Caribbean, Brazil and the American South bring savory richness to New Soul Cooking: Updating a Cuisine Rich in Flavor and Tradition (Oct., $30) by Tanya Holland. Gagnaire, France's exuberant chef, is mirrored in the recipes featured in Gagnaire: Sweet and Savory (Oct., $40) by Banadict Beagé and François Simon. Cutting-edge concoctions and traditional drinks break the ice in Drinkology: The Art and Science of the Cocktail (Oct., $22.50) by James Waller and Meet Me in the Bar: Classic Drinks from America's Historic Hotels (Oct., $19.95) by David Tutera.


Cider: Making, Using & Enjoying Sweet & Hard Cider (July, $14.95 paper) is a revised edition by Annie Proulx (yes, it is she) and Lew Nichols. Pizza? Dim sum? They're possible with The Leave-No-Crumbs Camping Cookbook: 150 Appetite-Satisfying Recipes for the Great Outdoors (Feb., $14.95 paper) by Rick Greenspan and Hal Kahn. Oenophiles will appreciate Cellaring Wine and a fourth edition of From Vines to Wines (Sept., $18.95 each paper), both by Jeff Cox.


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Tracking down dishes from 66 restaurants all around the state, Linda and Steve Bauer compile such recipes as Cowboy Omelet and Jicama Salad in Recipes from Historic Texas (Oct., $24.95).


An African-American family's kitchen in a small town is the resource for Sweets: A Collection of Soul Food Desserts and Memories (Sept., $24.95) by Patty Pinner. An immensely popular pie of the savory sort set Peter Reinhart off on a quest throughout Italy and America, and the palate-pleasing results fill up American Pie: My Search for the Perfect Pizza (Nov., $24.95). Elantu B.Veovode, a long-time outdoors enthusiast, includes hunting stories in The Contented Poacher's Epicurean Odyssey: Tales and Recipes from a Gourmet in the Wilderness (Sept., $14.95). The restaurant next door to Berkeley's Chez Panisse (which was founded by veterans of that venerated site) illustrates what it's famous for in César: Recipes from a Tapas Bar (Sept., $29.95) by Olivier Said and James Mellgren with Maggie Pond. Emphasizing fresh ingredients in her upscale approach to a popular device, Lynn Alley offers The Gourmet Slow Cooker: Simple and Sophisticated Meals from Around the World (Oct., $19.95 paper). The enterprise's 30th anniversary is marked by The Cakebread Cellars Napa Valley Cookbook: Wine and Recipes to Celebrate Every Season's Harvest (Oct., $35) by Dolores and Jack Cakebread with resident chef Brian Streeter. The Artful Vegan: Fresh Flavors from the Millennium Restaurant (Oct., $24.95 paper) by Eric Tucker and Bruce Enloe is like a stop at the famed San Francisco attraction. Charlie Trotter and Roxanne Klein work together on Raw (Jan., $35), a survey of uncooked fare.


From Bantam UK:Bitter Almonds: Recollections and Recipes from a Sicilian Girlhood (Sept., $12 paper) by Mary Taylor Simeti and Maria Grammatico is a memoir with 46 recipes. Al Dente: The Adventures of a Gastronome in Italy (Oct., $19.95) by William Black travels the length and breadth of the country.

From BBC Worldwide:Nick Nairn's New Scottish Cookery (Sept., $35) by Nick Nairn reinterprets the country's cuisine with such dishes as Seared Salmon with Avocado Salsa and Artichoke and Smoked Bacon Soup. Claudia Roden's Foolproof Mediterranean Cookery (Sept., $24.95) by Claudia Roden deconstructs 40 classic recipes step-by-step. The best fish in Britain and Ireland are on the platter with Rick Stein's Seafood Lovers' Guide: Recipes Inspired by a Coastal Journey (Aug., $19.95 paper) by Rick Stein. London restaurateur Gary Rhodes offers Gary Rhodes: The Complete Cookery Year (Oct., $40). Christine Hall et al. prepare Recipes for the Nation's Favorite Food: Britain's Top 100 Dishes ( Sept., $19.95).

From Duncan Baird:My Tuscany: Recipes, Cuisine, Landscape (Oct., $35) by Lorenza de'Medici blends narrative, food and photography.

From John Blake: British and Irish chefs assemble in The Star Chefs Cookbook (Aug., $22.95 paper) by Richard Bramble.

From Ebury Press: Flavors from Spain and North Africa are what Moro, the London restaurant, is known for, and proprietors Sam and Sam Clark spread the word in Moro: The Cookbook (Aug., $24.95 paper).

From Headline:Ken Hom's Quick Wok: The Fastest Food in the East (Sept., $19.95 paper) by Ken Hom and The New Tastes of India: Over 100 Vibrant Vegetarian Recipes from Southern India (Sept., $19.95 paper) by Das Sreedharan serve up ethnic goodies.

From Kyle Cathie:Cooking with Flowers (Aug., $19.95 paper) by Jekka McVicar ushers unusual ingredients onto the menu.

From Metro:Dinner at Buckingham Palace: A Unique Collection of Recipes,Menus, Anecdotes and Tastes of the RoyalHousehold (Sept., $29.95) by Paul Fishman is based on the diaries of Charles Oliver, servant to the royal family for more than 60 years.

From Pavilion: Founded in London in 1889, The Savoy is certainly one of the world's great glamorous hotels, and now the head chef for two decades has produced The Savoy Cookbook (Sept., $35) by Anton Edelmann, with such recipes as Caviar and Scrambled Eggs with Brioche and Scallop Ravioli in Saffron Broth. A $50,000 ad campaign is planned. Secrets from an Indian Kitchen by Mridula Baljekar, ...Italian... by Anna Venturi, ...Vegetarian... by Nadine Abensur and ...Chinese... by Vivienne and Jenny Lo (Oct., $16.95 each paper) are new to the series. Vatcharin Bhumichitr of London's Chiang Mai restaurant includes Crispy Rice with Coconut and Mushroom Sauce in Thai Vegetarian Cooking (Oct., $17.95 paper).


Indian Home Cooking (June, $19.95) by Jan Purser and Ajoy Joshi and Indian Breads, Rice and Curries (Aug., $9.95) journey across the subcontinent. Heading farther east are Thai Cooking Made Easy: Quick and Delicious Favorites (Aug., $9.95), Vietnamese Home Cooking: Quick, Easy, Delicious Recipes to Make at Home (Nov., $19.95) by Robert Carmack, Delicious Asian Homestyle Recipes: Nutritious Meals in Minutes (Nov., $9.95), Asian Cooking for Health: Nutritious and Delicious Alternatives (Nov., $9.95), Classic Asian Cakes and Desserts: Quick and Delicious Favorites (Dec., $9.95), Filipino Homestyle Dishes: Delicious Meals in Minutes (Dec., $9.95), Green Mangos and Lemon Grass: Southeast Asia's Best Recipes from Bangkok to Bali (Dec., $35) by Wendy Hutton and A Cook's Guide to Asian Vegetables (Dec., $16.95 paper) by Wendy Hutton. Authentic Recipes from China by Kenneth Law and Lee Cheng Meng, ...Japan by Takayuki Kosaki and Walter Wagner and ...Thailand (Jan., $12.95 each) by Steve Krauss and Laurent Ganguillet cover still more territory. Liquid refreshments bubble up in Cocktails (Aug., $15.95) by James Butler and Vicki Liley and Smoothies: Healthy Shakes & Blends (June, $16.95) by Tracy Rutherford.


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The James Beard Award—winning chef Jeremiah Tower has revised and updated The Great Book of French Cuisine (Sept., $35) by Henri-Paul Pellaprat, which was first published in 1982 and for which Pellaprat and Tower have chosen 2,000 recipes for every aspect of gastronomy.


Recipes from a host of competitions—from the Great Garlic Cook-Off to the World Champion Jambalaya Cooking Contest—reveal the creativity of cooks from all around America. For more proof, turn to Cookoff: Recipe Fever in America (Oct., $24.95) by Amy Sutherland.


Recipes from America's Small Farms: Fresh Ideas for the Season's Bounty (June, $15.95 paper), edited by Joanne Lamb Hayes et al., gathers favorite recipes from farmers around the country and from such chefs as Alice Waters and Rick Bayless. The Cooking Club Party Cookbook: Six Friends Show You How to Plan, Prep and Party (Oct., $19.95 paper) by The Cooking Club eases the pressure of entertaining. Beef, lamb, veal and pork take their turns in Meat and Potatoes: 52 Recipes, from Simple to Sublime (Nov., $15.95 paper) by Joan Schwartz.


Vogue's food critic delivers more opinions in It Must've Been Something I Ate: The Return of the Man Who Ate Everything (Oct., $15 paper) by Jeffrey Steingarten.


Canning and Preserving for Dummies (May, $16.99 paper) by Karen Ward, 30-Minute Meals... (Aug., $19.99 paper) by Bev Bennet and Cast Iron Cooking... (Nov., $19.99 paper) by Lodge Manufacture are new to the series. Betty Crocker's Complete Thanksgiving Cookbook (Aug., $17.95), ...Cookie Book (Aug., $22.95), ...4-Ingredient Dinners (Sept., $22.95), ...Cookbook for Boys and Girls, Facsimile Edition (Sept., $16.95) and ...More Slow Cooker Dinners (Jan., $22.95) are all by the Betty Crocker Editors. How to Cook Everything: Quick Cooking, ...Easy Weekend Cooking, ...Vegetarian Cooking and ...Holiday Cooking (Sept., $14.95 each paper) are by Mark Bittman. Come for Dinner: Memorable Meals to Share with Friends (Sept., $44.95) by Leslie Revsin recommends casual but elegant home entertaining. Christian Delouvrier, a four-star chef, goes about Mastering Simplicity: A Life in the Kitchen (Oct., $34.95) with Jennifer Leuzzi. North Africa, the eastern Mediterranean, Italy, Spain and southern France add their influences to The Slow Mediterranean Kitchen (Oct., $34.95) by Paula Wolfert. The essentials of cooking are clarified by the C.I.A. in its latest book, Cooking at Home with The Culinary Institute of America (Oct., $40). Ten cuisines—from Spanish to Japanese, Moroccan to Thai—take their place in The New American Chef: Cooking with the Best Flavor and Techniques from Around the World (Oct., $29.95) by Andrew Dornenburg and Karen Page. America's Best Chefs Cook with Jeremiah Tower (Nov., $29.99) by Jeremiah Tower is a companion volume to the PBS-TV series. Stuart Chang Berman explains techniques and ingredients in Potsticker Chronicles: America's Favorite Chinese Recipes, a Family Memoir (Feb., $29.95).


Venison: Fast and Foolproof Favorites—Selected Recipes from Sports Afield (Sept., $19.50), edited by Henry Sinkus, compiles recipes submitted to the magazine by its readers.


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Scotland's food writer/broadcaster focuses on regional ingredients and traditions such as Hogmanay in Classic Scots Cookery (Oct., $13.95 paper).


Anne Byrn, who taught us to gussy up cake mixes, applies her know-how to deli goodies and other prepared foods for The Dinner Doctor (Oct.; $26.95, paper $14.95), which exploits what slow cookers and other appliances can do. Also returning is Steven Raichlen, whose BBQ USA (June; $35, paper $19.95) contains 450 recipes that he gathered from California to Vermont. Sheila Lukins reaches more than 73 million folks a month in Parade magazine, and she tells those readers and more how to Celebrate! (Dec.; $35, paper $19.95), which suggests 350 recipes for 46 different celebrations. Written with Peter Kaminsky, the book will have a 150,000 first printing.