Michel Bras is a three star Michelin Chef, the owner of an extraordinary inn located in one of the most beautiful spots in France, but he is much more than that. He is the author of a cuisine filled with fresh emotions. Each of his dishes is a discovery and simplicity itself. It is a happy and inventive cuisine. It is a cuisine that owes more to love than science, a universe filled with wonder.

For Al Brown, chef by trade and lifelong fisherman by avocation, "to catch a fish and then cook it, as simple as it may sound, brings me more gratification than almost anything else." In Go Fish, Brown collects his passion for the treasures of the briny deep into a colorful, heartfelt compendium of recipes, practical tips, and personal stories that span decades of fishing, cooking, and eating. Brown generously shares his idiosyncratic and highly personal relationship with fishing, giving readers a sense of ownership and responsibility similar to what he himself learned as a young boy. After an introduction recounting his first formative muddy days of creek-side eel fishing to his first experience of fishing in the sea, Brown delves into dishes that feature New Zealand's best and lesser-known species. And the chef's philosophy of cooking as simply as possible, which he practices daily at Wellington's Logan Brown, allows the unadulterated purity of the fish to shine through in every dish, making this cookbook as much a regional representation of New Zealand seafood as cooking guide. With sophisticated recipes that encourage experimentation and flexibility, as well as tips that distill not only practical but cultural savvy, Go Fish acts like a literary initiation into the rich tradition and culinary culture of New Zealand fishing.

In her new book Joyce Goldstein demonstrates the variety and versatility of that oft overlooked component to a great meal – salad. Where most diners assume a plate of dressed greens would suffice for a “salad,” Goldstein offers a sophisticated plate of well-prepared food that bears the culinary legacy of the Mediterranean. As a restaurant consultant Goldstein works primarily with chefs, reintroducing them to the world of salads by way of the fundamentals. With her book Goldstein provides a version of her famed salad tutorial, with a compendium of 110 recipes and 30 years experience teaching the art of salad. In the book’s first half, Goldstein teaches her reader the varieties of textures, ideal temperatures, and flavors of traditional salad ingredients. In the second half she explores the choices of salt, acidity, and viscosity in vinaigrette and dressing preparations. With a primer on pairing salad and wine in the Introduction courtesy of her son Evan, Goldstein offers a complete salad primer that introduces the reader to the rich culinary composition that is salad.