"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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