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For anyone who wants a dessert that breaks the mold and challenges the taste buds with modern flavors and inspired ingredients, The Butch Bakery Cookbook offers cupcakes for the twenty-first century, with imaginative, adult flavors.


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Another year is coming to an end, and as the holidays approach us, once again it’s the time for cookbook publishers to bring out their big guns, ripe for gift-giving, feast-preparing, and, as always, pure, simple, selfish enjoyment. While 2011 marked the collapse of a major book retailer, it hasn’t slowed the onslaught of cookbooks. In this feature we present to you a short list of some of the more interesting and popular books coming out on the tail end of 2011 to give you a taste of what to expect on the shelves (or conveniently, on your doorstep or your portable electronic reading device).

Best wishes to all our readers for the holiday season and 2012! Don’t forget to add some of your favorites from the past year in the comments!


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Vegetables are healthy, cost-effective and, above all, delicious. Hugh Fearnley-Whittingstall presents an abundance of fantastic recipes in this brilliant new book from the popular River Cottage series.


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Taking a gastronomic journey through the seasons, from the Victorian Beeton era to a recent sodden Parisian evening, food writer Sophie Dahl captures the seasons with simple, family-friendly food.


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Together with their Basque-born head chef Nieves Barragan Mohacho, Eddie and Sam Hart are cooking the best Spanish food in London today. In this cookbook they share their secrets and recipes: gutsy, fresh, sometimes delicate, sometimes hearty food, that a home cook can prepare easily.


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Using modern French techniques of cooking and presentation, classically-trained Chris Salans incorporates both everyday and exotic Indonesian and Balinese ingredients in his cooking. The resulting flavours are sometimes surprising and titillate the most jaded of palates.


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Ideal for students and working professionals, Math for the Professional Kitchen explains all the essential mathematical skills needed to run a successful, profitable operation, from scaling recipes to costing ingredients and setting menu prices.


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Like the menu at Bocca di Lupo, Jacob Kenedy’s award-winning London restaurant, this book is a thrilling, exotic journey through the true flavours of Italy: the hearty risotti of the north, the fried street food of Rome, and the baroque desserts of Naples.


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French-born Australian chef and television star Manu Feildel introduces you to the absolute classics of the French kitchen and to the home-style fare of his childhood in Brittany, from niçoise and bavarois to beef bourguignon and tarte tatin.


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Food writer and trained chef Randy Clemens presents 50 palate-expanding recipes that make the most of Sriracha’s savory punch. You’ll love adding heat, depth, and an intriguing Southeast Asian twist to your dishes beyond just a tableside squeeze.


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Before Julia Child burst into America’s homes, a gourmet food movement was already sweeping the nation. This book considers how the tastes and techniques cultivated at dining clubs and in the pages of Gourmet magazine helped prepare many affluent Americans for Child’s lessons in French cooking.


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From Melt, a tiny boutique chocolatier in London’s Notting Hill, turned major destination for discerning chocoholics, comes this stunningly mouthwatering book of delights. Melt features essential insights and masterclasses for all those keen to master the mysteries of cooking successfully with chocolate.


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James Peterson’s books are indispensable tools for any kitchen enthusiast, from the home cook to the professional. Meat: A Kitchen Education is his guide for carnivores, with more than 175 recipes that offer a full range of meat and poultry cuts and preparation techniques.


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Nobody better embodies the present-day mantra “Eat real food in season” than David Tanis, one of the most original voices in American cooking. In his newest book he explores the joy of cooking in a small kitchen, from private food rituals to cooking for the whole tribe.


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This beautifully illustrated and designed book by Jean-Pierre Wybauw deals with the most frequently used raw materials in an understandable language and explains how they impact the quality and shelf life of pralines. The many new recipes represent a delight for the eyes and taste buds.


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In this collection of new recipes, Madhur Jaffrey shows us that Indian food need not be complicated or involve hours in the kitchen, whether you are cooking curry for the first time or have plenty of culinary experience and are looking for quick and easy ideas.


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This hip, modern handbook is filled with fresh and new ways to preserve nature’s bounty throughout the year. Organized by season and illustrated with beautiful photographs, it offers detailed instructions and recipes for making more than 150 canned, pickled, dried, and frozen foods.


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From popular pastry chef Michel Richard comes Sweet Magic—a gorgeous, hand-illustrated primer of classic and innovative dessert recipes. Richard is on a mission to help you improve your dessert technique and perform Sweet Magic over and over again!


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Reinventing Food charts Adrià’s transition from comparative obscurity to becoming the focus of massive media attention. Full of fresh insights, it will engage not just food-lovers of food, but anyone who enjoys the story of how one young chef changed the gastronomic world, and reinvented food.


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Kitcho reveals every facet of kaiseki, covering the intricacies of entertaining, food arrangement, and Japanese aesthetics. Step behind the closed doors of this superlative restaurant and share what lures loyal patrons back time and time again.


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First published in 1977, this universally acclaimed book is regarded by many as simply the best book ever written about the making of bread. It covers all aspects of flour, yeast, ovens, plus an exhaustive collection of recipes; all described with David’s typical elegance and unrivalled knowledge.


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Marco serves up more than 100 delicious recipes – simple, fast and fun – and shows how to bring big flavours with the help of bottles, packets and jars in his store-cupboard.


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Perfect for anyone who loves good food but hates washing up, Potty contains 100 of Clarissa’s favourite recipes which can all be cooked in one dish in the oven or on the hob.


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Jamie Oliver proves that, by mastering a few tricks and being organized in the kitchen, it is possible and easy to get a complete meal on the table in the same amount of time you’d normally spend making one dish!


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Noma is an unprecedented opportunity to learn about one of the best restaurants in the world. Accompanying this insight into chef René Redzepi’s world will be over 90 of Redzepi’s recipes, by far the most comprehensive collection ever published.


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A big, compendious, comfortable, informative and utterly engaging book, Nigella Lawson’s Kitchen brings us feel-good food for cooks and eaters, whether Express-style and exotic-easy during the week, or leisurely and luxuriating at weekends or for occasions.


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Today’s Special and a Glass of Wine is the first book by Anthony Demetre, the chef patron of award-winning restaurants Arbutus and Wild Honey. Anthony’s cooking has won praise for the way in which it straddles new techniques and old recipes and the book is a reflection of this philosophy.


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From Eccles cakes to Cornish pasties, Chelsea buns to Scottish gingerbread, The Great British Book of Baking takes us on a tour of the very best in baking Britain has to offer. Over 120 recipes cover the whole range of baking skills from sweet jam tarts to savoury game pie.


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The Complete Mushroom Hunter is the only mushrooming book that will introduce you safely and with confidence to the hobby of mushroom hunting and gathering. Gary Lincoff escorts you from getting equipped for mushroom forays to preparing and serving the fruits of the foray.


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Acclaimed chef Damien Pignolet shows us the endless possibilities of the salad. Here are entrée salads to stimulate the appetite, side salads to refresh the palate, and warm salads that serve as a meal in their own right.


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The acclaimed photographer Sephi Bergerson has been tracking down the very best street food in India. The resulting book is a visual celebration of this splendid everyday cuisine and a virtual feast in itself, with nearly 50 authentic and detailed recipes.


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This new edition of The Food Substitutions Bible has the best instructions for the home cook or professional chef who needs to find a great substitution when a vital ingredient is missing at a critical time in the preparation of a recipe.


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Noted journalist and food-writing instructor Dianne Jacob has revised her award-winning book to include a chapter covering all the how-to’s of food blogging as well as updated resources and new information on working in other popular genres, namely cookbooks and food memoirs.


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By acclaimed author Arto der Haroutunian, The Yogurt Cookbook offers over 200 recipes ranging from hearty peasant fare to elegant, light dishes. He expands yogurt beyond the narrow limitations of breakfasts and desserts, incorporating it into an impressive array of recipes.


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The Lost Art of Real Cooking heralds a new old-fashioned approach to food-laborious and inconvenient, yet extraordinarily rewarding and worth bragging about. From jam to smoked meat, the authors arm you with the skills that let you connect on a deeper level with your food.


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Leiths Meat Bible is the ultimate meat cookbook. Packed with recipes from all over the world, it has something for every occasion, from a simple after-work supper to an elegant dinner. All recipes are foolproof with an emphasis on proper technique.


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Great Beers features more than 700 beers from 350 breweries worldwide, hand-picked by a team of local experts. Brewery details, histories, recommendations, and tasting notes make this an essential book for beer lovers everywhere.


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Microgreens is a practical guide to growing arugula and other popular mini-greens that offer a multitude of colors, textures and flavors, as well as concentrated active compounds. The book also includes 15 easy recipes that make the most of microgreens.


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The Commonsense Kitchen is a book from Deep Springs, an organic farm, school and working cattle ranch in the high desert of the Sierra Nevada. This general cookbook has more than 500 recipes for delicious, honest staples and sassy regional specialties.


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Hix Oyster & Chop House features 100 mouth-watering recipes for dishes that appear on the menu of the famous British restaurant. Oysters are a speciality and the book includes a guide to native oysters, producers in the British Isles, and tips for preparing.


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The Art and Craft of Coffee is a backstage pass into the world of small-batch coffee roasting, bean selection, grinding, and artisan-quality brewing. Kevin Sinnott, the coffee world’s most ardent consumer advocate, educates, inspires, and caffeinates the reader in this comprehensive, full-color instructional guide.


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On the wildly popular show Iron Chef America, Cat Cora uses her instincts to transform random ingredients into exciting creations on a moment’s notice. In this book, she turns her eye to some of our most popular dishes to make them faster, fresher, and lighter.


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In It Tastes Better, Kylie Kwong has created over 100 recipes inspired by fresh, seasonal and sustainably produced food. Embarking on a journey around Australia to meet the people behind sustainable produce, she learns about the care they take to produce food that tastes better.


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Whether you’re hosting a casual get-together with friends or throwing an outdoor shindig, no one can teach you the art of fiesta like Rick Bayless. With 150 recipes, Bayless offers you the key to unforgettable parties that will have guests clamoring for repeat invitations.


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Ever wondered why one flavour works with another? Or lacked inspiration for what to do with a bundle of beetroot? The Flavour Thesaurus is the first book to examine what goes with what, pair by pair: a reference book that will immeasurably improve your cooking.


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Medium Raw explores changes in the restaurant subculture since Kitchen Confidential. Bourdain takes no prisoners as he dissects what he’s seen, pausing along the way for a series of confessions and investigations of some of the most controversial figures in food.


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Full of ingenious advice on styling in any media, Food Styling reveals every trick of the trade, from making a beverage appear to sweat to producing those perfect grill marks on meat. This is an ideal resource for both experienced foods styling pros and first-timers alike.


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The Minnesota Table: Recipes for Savoring Local Food Throughout the Year is a collection of travel stories, recipes, and menu ideas that follow Minnesota’s growing seasons. Travel along the seasons to hunt morels, pick blueberries, and winnow wild rice.


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The premier gelato and sorbetto maker in America may be known for using the world’s finest ingredients, but you don’t need to travel the globe to experience the bold flavors yourself. All you need is a handful of simple ingredients, an ice cream machine, and your imagination.


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Feel like all-chocolate desserts? Have a craving for an ice cream or cake classic? Chocolate, ice cream, cakes: this set features 120 recipes of master patissier Christophe Felder, with 120 recipes that are easy and delicious to share, for moments of pure pleasure.


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This book is the tie-in to Heston Blumenthal’s highly acclaimed TV programme, where he creates six Fantastical Feasts based on history, fairytales and legends. Inside are tales of extravagant ingredients, of revolutionary techniques, of familiar kitchen appliances put to unfamiliar uses.


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Maria Benardis invites you to enjoy food the way the Greeks do. In this collection of recipes handed down through the generations in Maria’s family, she offers the best way to make traditional moussaka and lamb souvlakia, through to her own Greek-inspired modern creations.


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With information on educational programs and a bird’s-eye view of the industry, Culinary Careers is a must-have resource for anyone looking to break into the food world, whether you’re a first-time job seeker or a career changer looking for your next step.


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William Alexander is determined to bake the perfect loaf of bread. He tasted it long ago, in a restaurant, and has been trying to reproduce it ever since. Without success. But now he’s going to try again—every week for one year—until he gets it right.


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This is the first cookbook devoted to Latin-American sweets, uncovering a whole new world of exotic flavors. The desserts presented range from baked cakes to ice cream to chocolate, with step-by-step recipes for both traditional favorites as well as original creations.


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Loving cake is a natural part of Warren Brown’s constitution. Now, in order to form a more perfect union of flour, eggs, butter, and sugar, he’s offering his unique take on classic dessert recipes from all fifty states, plus Puerto Rico and Washington, D.C.


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Nuts in the Kitchen is the ultimate culinary guide for using nuts in inventive, sophisticated, and astonishing ways. Whether you are a vegetarian, a vegan, or a meat eater, you’ll find yourself turning to this book over and over as you prepare meals large or small.


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This book contains recipes, detailed guides for which cuts of which meat (beef, veal, pork, poultry, lamb and game) are suitable for different preparation methods – whether roasted, braised, or baked, and tips on purchasing, storage, processing, seasoning and serving.


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With his fabulous restaurants and bestselling Ottolenghi Cookbook, Yotam Ottolenghi has established himself as one of the most exciting new talents in the world of cookery. This collection of vegetarian recipes is drawn from his column ‘The New Vegetarian’, and also features brand-new recipes.


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In Everyday Family Dinners, professional chef Sara Moulton shares more than two hundred new family-tested, family-pleasing recipes. Whether you’re new to the kitchen or just looking for a way to spice up your recipe repertoire, Sara’s carefully tested recipes are a great place to start.


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Mario Batali’s zest for life infuses the casual Italian fare that has made his restaurant Otto Enoteca Pizzeria a popular New York City destination. Now you can have the flavors of Otto at home, with this collection of recipes for everyone’s favorites.


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The Book of Tapas presents a complete guide to this convivial way of eating with over 250 easy-to-follow recipes that can be combined to create a feast. Also included in this book are modern tapas recipes from some of the world’s best-known tapas chefs.


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In the Green Kitchen presents Alice Waters’ essential cooking techniques to be learned by heart, plus more than 50 recipes from Alice and her friends. She gives you everything you need to bring out the truest flavor that the best ingredients of the season have to offer.


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Jamie Does… is Jamie’s personal celebration of amazing food from six very different regions – Marrakesh, Athens, Venice, Andalucia, Stockholm and the Midi Pyrenees region of France. Classic recipes sit alongside new dishes that Jamie learns along the way.


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At first glance, you may wonder what the fuss over Okashi is all about. A fairly simple book with attractive photographs, it presents appealing recipes that showcase author Ishida’s particular style, incorporating numerous Japanese flavours into many familiar baked goods and dessert items. Creative and suitable for a broad audience, this book should delight many bakers.


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A must-have for professional cake decorators, pastry students, and even advanced cake decorating hobbyists, Wedding Cake Art and Design is the only resource a decorator needs to design, plan, and execute picture-perfect wedding cakes for every client.


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David Lebovitz is known for creating desserts with bold and high-impact flavor, not fussy presentations. In this book he serves up a tantalizing array of more than 170 recipes for cakes, pies, puddings, ice creams, cookies, candies, preserves, and much more.


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Field Guide to Candy packs a lot of recipes for homemade candy from around the world in a compact volume. It manages to include several lesser-known recipes from outside the US, UK and France, even though there are a few glaring omissions and curious inclusions. However, the lack of detail in the recipes make this more suitable as a reference book for more experienced candy-makers.


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Recipes from an Italian Summer presents a range of easy-to-follow, authentic Italian recipes using the most delicious seasonal ingredients. From informal picnics to family barbecues and entertaining outdoors, this book has the perfect dish for every day of summer.


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Massimo Marcone ventures into the bizarre world of food delicacies. Whether it’s shark-fin soup, scorpions, or seal-flipper pie, Marcone approaches his subject with the zeal of a scientist, but also with flabbergasted amazement at what human beings are willing to eat for sustenance.


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Tagines form the basis of traditional Moroccan cooking. In this collection of recipes you will find some of the best-loved classics, with recipes for lamb, beef, sausage, seafood, chicken, and vegetarian tagines, as well as a chapter devoted to couscous.


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In Gourmet Game Night, Cynthia Nims’s creative recipes will liven up any event where free hands are of the essence, whether you’re gathering friends for a poker night, rolling those dice for a board-game party, or impressing your book club or knitting group!


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If you thought cake decorating was costly and difficult, this is the book that will change your mind forever. Fiona Cairns is bursting with new ideas for making delicious, visually stunning cakes and biscuits easy – even for the least experienced cook – and for far less money than you thought.


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Giada at Home presents recipes from Giada’s Italian and American traditions, all with her signature style. She shares classic Italian recipes passed down through the years and new family favorites, all bursting with fresh, vibrant flavors.


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Canteen took the London restaurant scene by storm in 2005 – a restaurant serving proper British foodwith passion and pride. Unapologetically nostalgic, their first, much-anticipated cookbook is a splendidly comforting collection of 120 British dishes.


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Ham: An Obsession with the Hindquarter takes readers on a globetrotting tour of the whole wide wonderful world of ham in 100 recipes, from the Philippines to Spain, the Caribbean, the American South, and the authors’ home corner of rural Connecticut.


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Now in its thirteenth edition, this classic text is the resource for learning how to prepare and serve quality food in quantity. This book provides reliable quantity recipes and methods for planning, selecting and preparing menus for all types of food services.


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This exciting new book talks you through the essentials of making a delicious bowl of noodles and gives plenty of helpful tips on ingredients and cooking techniques, with over 100 inviting and varied recipes from China, Thailand, Singapore, Laos and Cambodia.


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This book tells the story of how people coped with wartime food shortages and became healthier than ever before, with step-by-step illustrations showing how to grow your own vegetables, baking, preserving and lots of thrifty family recipes.


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Cocktail expert Yuri Kato collects more than 60 recipes for cocktail classics (such as the Hinomaru, the Yuzu Bath, and the Echo Julep) as well as original creations that infuse such non-Japanese spirits as vodka, rum, and tequila.


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Delights from the Garden of Eden is a unique Iraqi cookbook, which displays the diversity of the region’s traditional culinary practices. It contains more than 400 recipes, and indigenous ingredients and cooking techniques are explained.


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Successful Restaurant Design shows how an understanding of the restaurant’s concept, market, and menu enables you to create a design that not only facilitates a seamless operation but also enhances the dining experience.


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Allergy-free Desserts includes recipes for all of your favorite baked treats—cakes, cupcakes, pies, quick breads, cookies, and dessert bars. Written by Elizabeth Gordon, this indispensable cookbook will finally let you enjoy desserts safely again.


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Described by Saveur as “At the top of our bedside reading pile since its inception in 2001,” the award-winning Gastronomica is a feast of exceptional writing on food. The Gastronomica Reader offers a sumptuous sampling from the journal’s pages.


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An exquisitely photographed introduction to the great French tradition of baking—from the simple croissant to the light and flaky millefeuilles, drawn from the best pastry chefs in Paris.


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The Bikers send out a call-to-arms for mums, daughters and their grandmothers to unlock their private recipe archives and share with, and learn from, other mums of all races and backgrounds.


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This book is perfect for home bakers who want to go beyond the basics to create delicious artisan breads. Backed by the CIA’s expertise, Eric Kastel leads readers through simple and challenging recipes from Baguettes, Peasant Bread, and Ciabatta to Coffee Cake, and even Sourdough.


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This contemporary introduction to cooking and food preparation focuses on information that is relevant to today’s aspiring chef. It emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics.


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The Modern Café is the first comprehensive reference for the aspiring restaurateur or café owner who wants to get every detail right. Ir offers information on all aspects of the café business — finances, human resources, food production, recipe/menu development, and even décor.


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Food Presentation Secrets provides professional cooking school instruction, tips and recipes for more than 100 sweet and savory garnishing ideas. Using this comprehensive guide, any home chef can make professional-looking garnishes with delicious edible ingredients.


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Eating healthy and monitoring calories has never been easier-or more delicious-with this tempting collection of recipes from Betty Crocker. It offers slimmed-down versions of your favorite foods, with family-pleasing recipes for sandwiches, soups and stews, salads, main courses, even casseroles.


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The Athlete’s Palate Cookbook collects the dishes from Runner’s World magazine’s popular monthly column, along with 60 new recipes for breakfasts, entreés, soups, salads, sides, and desserts. The recipes are presented alongside profiles of the famous chefs and athletes who created them.


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Lucid Food offers healthy, eco-oriented recipes based on conscientious yet practical environmental ideals. Sustainable chef Louisa Shafia demystifies contemporary food issues for the home cook and presents simple, seasonal dishes that follow nature’s cycles.


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In the last installment of our feature on year-end releases, we’re taking a look at cookbooks from famous chefs and restaurants, as well as the un-cookbooks: books with essays on food, food issues, and guidebooks on specific subjects.


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In the past few decades, many of us have become sophisticated about food, but we have not given the same attention to what we drink. In How to Drink, Victoria Moore aims to redress the balance, by showing how to drink well throughout the seasons and at all times of day.


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In Michael Symon’s Live to Cook, Michael tells the amazing story of his whirlwind rise to fame as America’s Iron Chef by sharing the food and incredible recipes that have marked his route. Michael draws on the flavors of traditional recipes to create sophisticated dishes.


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In The Best Soups in the World, renowned food scholar and James Beard Award winner Clifford Wright compiles 300 of the globe’s most delicious soups into a single collection, exploring the history and cultural significance of each recipe along the way.


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One of Australia’s most celebrated chefs takes us on a journey around the world in more than 300 recipes. She shares her experiences and memorable dishes from Istanbul to Tokyo, and from Hanoi to Marrakech.


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In the foodie enclave of Sydney’s Surry Hills is the original Bourke Street Bakery, a cosy nook selling artisanal baked goods of the highest order. This is the ultimate baking companion with clear and concise instructions, aimed at the novice home baker while remaining an inspirational and technical reference for professionals of the crust and crumb world.


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Frederick Kaufman offers a piquant sampling of American history by way of the stomach. With outraged wit and an incredible range of sources that includes everything from Cotton Mather’s diary to interviews with Amish black-market raw-milk dealers, Kaufman takes readers on a Bourdain meets-Pollan tour of the American gut.


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New release: White Bread

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How did white bread, once an icon of American progress, become “white trash”? In this lively history of bakers, dietary crusaders, and social reformers, Aaron Bobrow-Strain shows us that what we think about the humble, puffy loaf says a lot about who we are and what we want our society to look like.

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New release: Making Soy Milk and Tofu at Home

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Why make tofu yourself? Because experiencing tofu’s flavors and textures at its peak–freshly made, creamy, and subtly sweet–is the best way to explore this treasured staple. With minimal equipment required and Nguyen’s clear, encouraging step-by-step instructions, making soy milk and tofu from scratch is a snap for cooks of all levels.

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Worth a look: Limoncello and Lemon Water

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Much-loved author Tessa Kiros celebrates the heritage of Italy. This whimsically feminine book is a tribute to the women in our lives – mothers, mothers-in-law, grandmothers – and the important lessons we learn from them.

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Worth a look: Tacos, Tortas, and Tamales

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Discover the flavors of Mexican street food in your own kitchen. Americans are having a love affair with the taco. What began as affection for the fast-food version—that hard yellow shell filled with ground beef and mysterious yellow cheese—has blossomed into an all-out obsession for the real thing

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Worth a look: The Aesthetics of Wine

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The Aesthetics of Wine shows that discussing wine within the framework of aesthetics both benefits our understanding of wine as a phenomenon, while also challenging some of the basic assumptions of the tradition of aesthetics.

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Worth a look: Thomas Jefferson’s Creme Brulee

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In 1784, Thomas Jefferson struck a deal with one of his slaves, 19-year-old James Hemings. The founding Father was traveling to Paris and wanted to bring James along “for a particular purpose” – to master the art of French cooking. In exchange for James’s cooperation, Jefferson would grant his freedom.

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Worth a look: Turkey

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Turkey’s culinary customs are as rich and varied as its landscape, and award-winning food writer Leanne Kitchen does justice to them both with more than 170 glorious photographs of the country’s foods and people that make readers want to drop everything and board the next plane.

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New release: I’m Dreaming of a Chocolate Christmas

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This is the perfect holiday baking guide, packed with 72 seductive and decadent chocolate recipes. Offering perfect inspiration for chocolate lovers and holiday do-it-yourselfers, the book includes tips and advice on ingredients and cooking techniques, as well as on packaging and shipping holiday food gifts.

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New release: The Complete Nose to Tail

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Now Fergus Henderson’s books are joined together in a compendious volume. With a dozen new recipes on top of 250 existing ones, more than 100 quirky photos and exceptional production values, The Complete Nose to Tail is not only comprehensive but extremely desirable.

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New release: The Country Cooking of Greece

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The Country Cooking of Greece captures all the glory and diversity of Greek cuisine in one magnum opus from Greece’s greatest culinary authority, Diane Kochilas. More than 250 recipes were drawn from every corner of Greece, from rustic tavernas, Kochilas’ renowned cooking school, and local artisans and village cooperatives.

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