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Patricia
Yeo: Cooking from A to Z
Patricia Yeo and
Julia Moskin, St. Martin's Press, 2002
Fusion without the
confusion. Patricia Yeo's first book showcases her innovative,
Asian-inspired dishes, colorful pictures and well-written
recipes. |
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2 |
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Amuse-Bouche:
Little Bites That Delight Before the Meal Begins
Rick Tramonto and
Mary Goodbody, Random House, 2002
A must-have for the
hors d'oeuvres-obsessed, Tramanto's latest effort will
provide ample amounts of culinary inspiration for any
cook. |
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3 |
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A
Return to Cooking
Eric Ripert and Michael
Ruhlman, Artisan, 2002
Filled with good enough
to eat photographs, original artwork and seasonally inspired
dishes, Ripert's hefty book is so pretty, it warrants
space on the coffee table. |
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4 |
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Modern
Classics (Book 1)
Donna Hay, William
Morrow & Co., 2002
More bang for your buck: excellent pictures, well-written
recipes and lots of extra inspiration combine to make
a perfect gift that won't break the bank. |
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5 |
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Great
Tastes Made Simple: Extraordinary Food and Wine Pairing
for Every Palate
Andrea
Immer, Broadway Books, 2002
Wine and food were made for each other-all you have to
do is figure out what goes together. Immer's thoughtful,
articulate, down-to-earth book will put any aspiring wine
aficionado on the right track. |
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6 |
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Nancy
Silverton's Sandwich Book:
The Best Sandwiches Ever--from Thursday Nights at Campanile
Nancy Silverton with Teri Gelber, Knopf, 2002
This book is an essential gift for any sandwich lover.
Period. |
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7 |
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The
Babbo Cookbook
Mario Batali, Clarkson N. Potter, 2002
Mario Batali's latest contribution to the cooking world,
this book has helpful hints for hard to find products,
a host of coveted recipes from the Babbo menu and pictures
for almost every one of them. |
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8 |
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When
French Women Cook: A Gastronomic Memoir
Madeleine Kamman, Ten Speed Press, 2002
Originally published in 1976, this is the new edition.
In this treasure, she recounts her girlhood cooking apprenticeships
and shares a host of authentic recipes for home-cooked
French dishes. |
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| 9 |
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The
Anatomy of a Dish
Diane Forley with
Catherine Young, Artisan 2002
This book is a collection of recipes from Forley's restaurant,
Verbena, illuminated by the culinary and botanical explorations
that have led to her unusual cooking style. |
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10 |
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It
Must've Been Something I Ate: The Return of the Man Who
Ate Everything
Jeffery Steingarten,
Knopf, 2002.
Steingarten's witty, original and illuminating essays
delve deep into the mysteries of recipes and food science.
Anyone in love with food and food culture will enjoy this
book. |
