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In November, 2006 Mark Bittman's "The Minimalist" in the New York Times introduced the "No-Knead Bread" recipe by Jim Lahey, who is the baker and owner of the Sullivan Street Bakery in New York City, and ever since, countless households worldwide have made loaves of delicious bread—so, so effortless and simple to make!—based on the recipe. Now Lahey shares his inventive, and practically foolproof, recipes for classic breads all in this must-have book.

224 pages.

    

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Edited by pop-artist Richard Hamilton and Vicente Todolí, Director of the Tate Modern London, "Food For Thought, Thought For Food" explores the relationship between the cuisine of Ferran Adrià's elBulli and the world of art, from the starting point of Adrià's participation in documenta 12 and the debates this ignited on gastronomic creativity and artistic creation.

The book examines the essence of elBulli's creativity and compiles debates, texts and round tables between artists, chefs, critics, gallerists and curators, representing the most potent personalities of the art and gastronomic worlds including: Adrian Searle, Heston Blumenthal, Anya Gallaccio, Peter Kubelka, Antoni Miralda, Carsten Höller, Massimiliano Gioni, Massimo de Carlo, Jerry Saltz, Bill Buford, Davide Paolini and Bice Curiger.

350 pages.

    

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Michael Pollan's "In Defense of Food: An Eater's Manifesto" will be available in paperback soon! One of the most invaluable books on healthy eating, it should be in every household's kitchen. Really.

An interview with Pollan from Morning Edition on NPR can be found here.

256 pages.

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Whether you celebrate winter holidays or not, Sara Perry's "Holiday Baking: New and Traditional Recipes for Wintertime Holidays" has eighty-plus festive recipes, such as Maple Pumpkin Pies, Candy Cane Cupcakes, Sweet Onion Apple and Cheese Tarts, Buckingham Palace Shortbread Cookies, Mushroom Omelets, that will simply make you want to bake and eat. After all, 'tis the season for food!

168 pages.

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Released today, "Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients" by Ina Garten is about "how to cook the simple ingredients you can find in a grocery store and how to unlock their essences." The cookbook "focuses on the techniques behind her elegant food and easy entertaining style, and offering nearly a hundred brand-new recipes." It will inspire you to make lots of the recipes in the book!

272 pages.

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"'A Day at elBulli: an insight into the ideas, methods and creativity of Ferran Adrià' is an exclusive look behind the scenes at elBulli, voted 'Best Restaurant in the World' for the last three years, and into the mind of Ferran Adrià, the most creative chef working today. With two million requests for reservations every year, it is notoriously difficult to get a table there. Now, for the first time, 'A Day at elBulli' opens the doors to everyone and reveals the inner workings of the kitchen and the gastronomic innovations that have helped create the spectacular food. Illustrated with over 1,000 colour photographs, the book includes recipes and innovative inserts explaining the creative methods and food philosophy, the reservations policy, the history of elBulli and the life of Ferran Adrià." Now you can try to create a full elBulli menu at your home by following recipes of 30 dishes that are highlighted in the book.

600 pages.

        

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The fourth cookbook by Giada — I think it's safe to say that every fan of Ms. De Laurentiis' is on a first-name basis with her — will be released in two months and is now available for pre-order. It's a must-have not only because there are 100 new Giada recipes in the book, but also because "for the first time, she includes a full section of dishes that the little ones will love making as much as they love eating (like mini chicken meatballs)."

240 pages.

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"The Splendid Table's How to Eat Supper: Recipes, Stories and Opinions from Public Radio's Award-Winning Food Show" by host Lynne Rossetto Kasper and producer Sally Swift contains delicious recipes, valuable tips and everyday culinary know-how; it introduces the people and stories that are shaping America's sense of food.

352 pages.

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"What's Cooking?: A Cookbook for Kids" has 27 kid-friendly, "Ratatouille"-inspired recipes by experts at Familyfun magazine. The concealed wire binding allows the book to lie flat for ease of use while preparing such fun dishes as Remy's Famous Omelets and Emile's Sewer Sandwiches.

64 pages.

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"Pretty Pantry Gifts: A Recipe & Wrapping Kit for Delicious Jams, Sauces, and Pickles" by Tara Duggan has a 48-page booklet, which provides 15 recipes, 10 decorative cellophane bags, 10 printed fabric jar-toppers, 20 gift tags, 24 sheets of stickers, and ornamental elastic strings. Watching Peep Show's first episode of Series Four is highly recommended while making homemade preserves.

48 pages; 8.375"w x 7.875l x 1.25"h.

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"Ice Creams & Sorbets: Cool Recipes" by Lou Seibert Pappas showcases nearly 50 recipes for simple and delicious frozen desserts: "old-fashioned classics such as vanilla bean, strawberry, and bittersweet chocolate; contemporary delights such as Lavender-Honey Ice Cream and Lemongrass-Wine Ice; and sinfully exquisite treats like White Chocolate-Framboise Truffle Gelato."

96 pages.

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This cookbook is a compilation of author and restaurateur Jesse Ziff Cool's 30 years of knowledge about organic, local, and sustainable food. With 150 enticing recipes, "Simply Organic" is simply a must-have.

248 pages.

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"The heritage of French, Spanish and African settlers, Creole cookery takes the best of these cuisines and combines them with Asian and Indian influences and native West Indian ingredients to produce a style of cooking that is rich in history and full of flavour." Containing over 160 recipes, 55 color illustrations, and 260 color photographs, "Creole" is great for people who want to learn this unique style of cooking.

360 pages.

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"Breakfast, Lunch, Tea" is by far one of the most well-designed cookbooks. All the texts and recipes are printed in black on white with generous kerning — modernist, yet slightly retro. "This is the first cookbook by Rose Carrarini, who co-founded the much-imitated delicatessen Villandry in London in 1988, and now serves her signature simple, fresh and natural food at Rose Bakery, the Anglo-French bakery and restaurant in Paris." It includes "recipes for 100 of Rose Bakery's most popular dishes, from breakfast staples such as crispy granola to afternoon treats, including sticky toffee pudding and carrot cake, as well as soups, risottos and other dishes perfect for a light lunch." It has over 100 specially commissioned photographs by Toby Glanville and is designed by London-based design studio Kerr | Noble.

192 pages.

    

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Used as a marketing tool for furniture sales, this catalog is a must-have that features iconic Vitra furniture in real home environments. You'll get lots of kitchen/dining room furnishing ideas from its black & white and color reproductions.

112 pages.

  

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The first English-language edition of Spanish chef Simone Ortega's "1080 Recipes" is a must-have. First published in Spain over 35 years ago, the book "is divided into 17 chapters and includes 1080 recipes, menu plans, cooking tips and advice, and a glossary. It is a no-fuss, friendly and approachable book for all home cooks and covers every Spanish dish you could want to make." The colorful and whimsical illustrations created by the famous designer/illustrator, Javier Mariscal, provide a visual feast and make the book itself an eye candy.

960 pages.



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