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Waldy Malouf with Melissa Clark	High Heat --Buy This Book --More CookBook Info
Waldy Malouf	The Hudson River Valley Cookbook: A Leading American Chef Savors the Region's Bounty Long celebrated for its beauty and rich cultural history, the Hudson River Valley, with its magnificent waterways and mountains, once inspired the early Indian and American settlers as well as the Roosevelts and Vanderbilts. In his stunning culinary debut, Chef Waldy Malouf provides more than 200 recipes that embrace the region's extraordinary variety of produce, game, fish, and dairy products. --Buy This Book --More CookBook Info
Maria McBride-Mellinger	The Perfect Wedding Bridal expert Maria McBride-Mellinger answers all the questions as well as the countless choices and details involved in planning a wedding. From the engagement, to the dress to the flowers. The Perfect Wedding is a comprehensive, knowledgeable text, illustrated throughout with beautiful color photographs, offers advice and creative ideas every step of the way. --Buy This Book
Harold McGee	On Food and Cooking : The Science and Lore of the Kitchen Generously spiced with historical and literary anecdotes, this undisputed classic of great gastronomic writing discusses all the major food categories and has become established as the work that combines culinary lore and scientific explanations in one authoritative book. Line drawings and photographs. -- Buy This Book
Ava Astaire McKenzie	At Home In Ireland After a privileged upbringing in Beverly Hills Fred Astaire's daughter Ava and her family moved to a 200-year-old farmhouse on the Irish coast. Here she discovered the joys of cooking as well as the countless pleasures of growing flowers and vegetables in her seaside garden. Ava's wide-ranging recipes and inventive decorating ideas have been shaped by this bountiful produce, and by the wild foods she gathers from the surrounding countryside and nearby ocean. Memorable parties and holiday celebrations-with Hollywood stars and local friends alike-are recorded alongside the easy-to-follow recipes. --Buy This Book
Gil Marks	The World of Jewsih Cooking Gil Marks, a rabbi, gourmet chef, and authority on Jewish food history and lore, guides us through this largely undiscovered world of Jewish cooking beyond chicken soup and gefilte fish. He has compiled over 500 kosher recipes and histories of Jews throughout the world. Gil Marks delights and enlightens readers with traditional recipes from Italian, Yemenite, Ethiopian ,Indian, Rumanian, Hungarian, Georgian, Ukrainian, Moroccan, German, Alsatian, and Middle Eastern Jewry; culinary conversations with contemporary members of these ancient and medieval communities; and fascinating commentary on Jewish food and Jewish history. He offers a spectacular array of delicacies that will whet the appetite and delight the spirit. --Buy This Book
Arthur L. Meyer and Jon M. Vann	The Appetizer Atlas: A World of Small Bites --Buy This Book --More CookBook Info
Mark Miller, Stephan Pyles, and John Sedlar	Tamales The original “wraps”, tamales are a popular feature of Southwestern and Mexican cooking. Famed chefs Mark Miller (of Coyote Café), Stephan Pyles and John Sedlar offer classic and modern takes on the tamale, including countless variations of flavors. A delight for the eye and the palate, Tamales is the perfect book for Mexican food fanatics. --Buy This Book --More CookBook Info
Pamela Morgan	Flavors Many of the ingredients that seemed so adventurous to us in the eighties have now become familiar. Gazpacho and pasta primavera, raspberry vinegar and kiwi fruit may be delicious , but they just aren't as exciting as they used to be. On the other hand, new ingredients and preparations can recapture the thrill of cooking. What exactly is a chipotle pepper? What are the spices in Asian five spice powder and garam masala- and how do you use them? As important as The Silver Cookbook was to you in the early eighties, so, too, will this book be to you as we head out of the nineties. --Buy This Book

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