StarChefs COOKBOOK Wish List
Aquavit and the New Scandinavian Cuisine
Marcus Samuelsson (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.
The Bread Bible
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.
The Minimalist Entertains
Mark Bittman (Broadway, 2003)
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.
Winning Styles Cookbook
Elin Jeffords (Feeding Frenzy, 2003)
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.
The 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.
One 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.

New 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 plates.  

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
Arthur L. Meyer and Jon M. Vann (John Wiley & Sons, 2003)
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. 
El Bulli 1998-2002
Ferran Adria (El Bulli, 2003)
Ferran Adria’s records of groundbreaking creation and innovation, a must-read for culinary progressives, just released in English.
Taste: 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.