COOKBOOK Wish List
and the New Scandinavian Cuisine
(Houghton Mifflin Co., 2003)
Marcus Samuelsson’s first cookbook in English spills the
secrets to simple, Scandinavian cooking. For the established
cook, it’s terrific for expanding one’s repertoire.
Rose Levy Berenbaum (W. W. Norton
& Company, 2003)
For bread bakers, this book explains the science of baking bread.
As always, Berenbaum’s recipes are both interesting and
easy to follow.
Mark Bittman (Broadway,
A must-have for would-be hosts that just don’t have the
time to plan every last detail of a dinner party. Bittman plans
everything by season, down to wine pairings and timing tips.
Elin Jeffords (Feeding Frenzy,
A collection of James Beard Award-winning chefs and their recipes,
this cookbook contains more than just recipes. It’s a
fair exposé of each chef’s style, opinions on food
- and where it’s going.
South American Table
Maria Baez Kijac (Harvard
Common Press, 2003)
This book is step one for anyone interested in cooking south
of the equator. Whether salsas or soups are your focus, this
book does an excellent job of educating and introduces South
American food and culture.
Fish Two Fish Crawfish Bluefish
Carole C. Baldwin
and Julie H. Mounts (Smithsonian Institution Press, 2003)
With this book, seafood lovers can make sure they are keeping
ecologically sound menus. With recipes from environmentally
conscious chefs, tasters will stay full and politically correct.
World Kitchen: Latin American and Caribbean Cuisine
Norman Van Aken (Ecco, 2003)
Van Aken’s clearly written recipes will help
any chef improve their fusion skills. Flavors from Cuba to
Brazil, mixed with North American techniques combine for stellar
The Slow Mediterranean Kitchen: Recipes for the Passionate Cook
Paula Wolfert (John Wiley & Sons, 2003)
Paula Wolfert takes the cuisine she is famous for and instructs
how to sit back and relax while cooking slowly, in a more ancient
tradition. For cooks who favor the crockpot and serious flavor
development, this book is right up your alley.
Bittersweet: Recipes and Tales from a Life in Chocolate
Alice Medrich (Artisan, 2003)
Dive into the world of chocolate with Alice Medrich, a 30-year
veteran of the chocolate world. She shares her experiences,
and helps you navigate through the world of growing chocolate
choices. With honest recipes and specific tips throughout, preparing
chocolate will never again be as difficult a task.
The Appetizer Atlas: A World of Small Bites
L. Meyer and Jon M. Vann (John Wiley & Sons,
Appetizers from all over the world, with a serious helping of
recipe history thrown in. For foodies who want anecdotes about
the hors d’oeurves they’re serving, this book is
a great place to start.
Ferran Adria (El Bulli, 2003)
Ferran Adria’s records of groundbreaking creation and
innovation, a must-read for culinary progressives, just released
Pure and Simple
Michel Nischan and Mary Goodbody
(Chronicle Books, 2003)
Finally, a cookbook that combines health and flavor, without
limiting meaty tastes. Nischan comes up with new ways to avoid
saturated fat while adding even more flavor - with vegetable
juices. It sounds implausible, but it tastes great.