StarChefs COOKBOOK Wish List
By Miriam Marcus
This year’s selection of cookbooks includes a wide-ranging scope of international cuisines. These new must-haves are full of culture, history and artisanship, guaranteed to inspire both the professional and the ambitious home cook.
Tapas: A Taste of Spain in America
José Andrés (Clarkson Potter, 2005)
James Beard Award winner and Bon Appetit’s Chef of the Year, José Andrés has finally released his first cookbook in over 20 years, completing his personal search for the soul of Spanish cooking. Fusing his native cuisine with his years in America, Andrés stresses that enjoying tapas—Spain’s gift to American dining—is all about the social aspects of a shared dining experience as much as it is about the food being served.
Washoku: Recipes from the Japanese Kitchen
Elizabeth Andoh (Ten Speed Press, 2005)

For 35 years Elizabeth Andoh has been the American authority on Japanese cuisine. In this cookbook, the cultural and culinary history of Japan is deeply unearthed. Andoh reveals the delicate balance between the five principles of Washoku—the harmony of food—taste, technique, presentation, nutrition, and a well-rounded sensory experience.
La Bonne Cuisine de Madame E. Saint-Ange:
The Original Companion for French Home Cooking

Madame Evelyn Saint-Ange, Translated by Paul Aratow (Ten Speed Press, 2005)
A staple for all professional cooks, La Bonne Cuisine has finally been translated into English. It is the ultimate kitchen compendium with 1,300 classic French recipes that master chefs have relied on for the past 80 years. Decidedly detailed and informative, with meticulous explanations of time-honored techniques, no haute kitchen is complete without it.
Charcuterie: The Craft of Salting, Smoking, and Curing

Michael Ruhlman and Brian Polcyn (W. W. Norton & Company, 2005)

Charcuterie expert Brian Polcyn and James Beard Award-winning food writer Michael Ruhlman explore both traditional and contemporary variations of serving preserved and prepared-ahead meats, poultry and produce. From the French term meaning “cooked meat,” charcuterie is one of the most long-standing techniques of cooking, and is enjoying somewhat of a renaissance in American cuisine today.
Don't Try This at Home:
Culinary Catastrophes from the World's Greatest Cooks and Chefs

Kimberly Witherspoon and Andrew Friedman (Bloomsbury, 2005)
Literary agent Kimberly Witherspoon and food writer Andrew Friedman have assembled a compilation of top chefs’ worst kitchen nightmares, along with some of their previously unprinted recipes. Each tale ruthlessly recounts true stories of young chefs, employee turnovers, chefs on the road, and the often-bizarre relationships that so frequently develop in restaurants.
Sunday Suppers at Lucques:
Seasonal Recipes from Market to Table

Suzanne Goin and Teri Gelber (Alfred A. Knopf, Inc., 2005)
California’s top chef Suzanne Goin offers pure yet creative 3-course seasonal menus in her Sunday Suppers at Lucques. In this cookbook, Goin relives treasured family mealtimes from her childhood while underscoring the use of high quality organic produce from local sustainable farms.
Indian Home Cooking:
A Fresh Introduction to Indian Food, with More Than 150 Recipes

Suvir Saran and Stephanie Lyness (Clarkson Potter, 2004)

Food is the cornerstone of Indian spiritual life, and Indian hospitality even dictates that inviting guests into one’s home invites godliness. Chef and teacher Suvir Saran is straightforward and practical in his presentation of the vast array of regional Indian cuisines, fusing them with some American ingredients and a realistic approach to bringing these exotic flavors and colorful recipes home.
Niman Ranch Cookbook:
From Farm to Table with America's Finest Meat

Bill Niman and Janet Fletcher (Ten Speed Press, 2005)
“Left Coaster” Bill Niman’s progressively humane meat ranch is the pinnacle of modern sustainable farming. In this cookbook, food writer Janet Fletcher documents the mutually beneficial relationship that Niman shares with some of his favorite American chefs. Niman’s conscientious product, despite being a branded name, is finally catching on in kitchens across the country after more than 30 years.
Hungry Planet: What the World Eats

Peter Menzel and Faith D’Aluisio
(Material World Books and Ten Speed Press, 2005)
Peter Menzel and Faith D’Aluisio invited themselves into the homes of 30 families across 24 nations to uncover the cross-cultural assimilation of food consumption around the globe. Brilliantly revealing photographs serve as a gastronomic illustration with as varied a compilation of recipes as the fields, markets and kitchens from which they originate.
Boulevard: The Cookbook

Nancy Oakes and Pamela Mazzola (Ten Speed Press, 2005)
Boulevard’s co-chefs Nancy Oakes and Pamela Mazzola have carried on a 17-year-long, near-telepathic friendship—their self-defined most valuable asset. This relationship has led to the development of one of San Francisco’s most popular dining destinations. The 75 renowned main dishes featured in Boulevard’s cookbook are presented in their authentic style. As demanded by Boulevard devotees, each entrée for which the famed eatery is legendary is paired with Oakes’ and Mazzola’s celebrated sides.
The Perfectionist: Life and Death in Haute Cuisine

Rudolph Chelminski (Gotham Books, 2005)
With the recent launch of New York’s own Michelin Guide, this biography of famed chef Bernard Loiseau and his untimely death are particularly relevant this season. Loiseau’s longtime friend, journalist Rudolph Chelminski, narrates the story behind the chef’s rise to fame and how the rumor that he might lose a precious Michelin star drove him to suicide at age 52.
Hidden Kitchens:
Stories, Recipes, and More from NPR’s The Kitchen Sisters

Nikki Silva and Davia Nelson (Rodale, 2005)
Documentarians Nikki Silva and Davia Nelson unearth the roots of American cooking across the country through long lost, out-of-the-way, concealed (and in many cases vanishing) kitchens. Silva and Nelson outline the history, recipes, rituals and visionaries that have kept these cookeries, hidden mostly by location and time, cooking for as long as they have.

... Published: November 2005