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BOOKS FROM GOURMET CONTRIBUTORS

Gourmet Cookbook: More than 1,000 Recipes
by Ruth Reichl (Editor)
An eloquent, essential companion in the kitchen - one that will take its place among the classic cookbooks of our generation.
Remembrance of Things Paris: Sixty Years of Writing from Gourmet
by Gourmet Magazine Editors (Editor), Ruth Reichl (Editor)
Essays that create a unique and timeless portrait of the world capital of love and food. It is a book for anyone who wants to return to a Paris where a buttery madeleine is waiting around every corner.

Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking
by Anthony Bourdain

The hearty, delicious recipes of Les Halles and the provocative tricks of the trade that have made Bourdain a celebrated name across the globe.
Endless Feasts: Sixty Years of Writing from Gourmet
by Gourmet Magazine Editors (Editor), Ruth Reichl (Editor)

Spanning time and place, the writers showcased share their memories of exquisite meals and experiences in far-flung locales.




Toast: The Story of a Boy's Hunger
by Nigel Slater
From shy little boy to novice cook to eager disciple of a worldly student at a culinary school with French pretensions, Slater's memoir traces his journey through the lens of comestibles.
Bouchon
by Thomas Keller
The latest release from the famed chef of The French Laundry restaurant in the Napa Valley.


OTHER SELECTIONS:

Gerald Asher:
Vineyard Tales

Marialisa Calta (with Jimmy and Maya Kennedy):
River Run Cookbook: Southern Comfort from Vermont

Michael Chabon:
The Amazing Adventures of Kavalier & Clay

Jill Dupleix:
Very Simple Food
Favorite Foods
Simple Food

Bruce Feiler:
Abraham: A Journey to the Heart of Three Faiths
Walking the Bible: A Journey By Land Through the Five Books of Moses
Dreaming out Loud: Garth Brooks, Wynonna Judd, Wade Hayes, and the Changing Face of Nashville
Under the Big Top: A Season with the Circus

Lawrence Ferlinghetti:
How to Paint Sunlight: New Poems

Jacqueline Friedrich:
A Wine and Food Guide to the Loire

Jonathan Gold:
Counter Intelligence: Where to Eat in the Real Los Angeles

Diane Kochilas:
Meze: Small Plates to Savor and Share from the Mediterranean Table
The Glorious Foods of Greece: Traditional Recipes from the Islands, Cities, and Villages
The Food and Wine of Greece

Michael Lewis:
Next: The Future Just Happened

Alex Lobrano:
Frommer's Irreverent Guide to Paris

David Lynch (with Joseph Bastianich):
Vino Italiano: The Regional Wines of Italy

Deborah Madison:
Local Flavors
The Supper of the Lamb

Frank McCourt:
'Tis: A Memoir
Angela's Ashes

Jenni Muir:
Cooking School Holidays in Exceptional Places Around the World

Lawrence Osborne:
The Accidental Connoisseur: An Irreverent Journey Through the Wine World

Jake Page:
In the Hands of the Great Spirit: The 20,000-Year History of Americans Indians

Fred Plotkin:
Italy for the Gourmet Traveler
La Terra Fortunata: The Splendid Food and Wine of Friuli-Venezia Giulia

Maricel E. Presilla:
The New Taste of Chocolate: A Cultural and Natural History of Cacao with Recipes

Ruth Reichl:
Comfort Me with Apples
Tender at the Bone
Remembrance of Things Paris: Sixty Years of Writing from Gourmet (Editor)

Phyllis Richman:
Murder on the Gravy Train
Who's Afraid of Virginia Ham?
The Butter Did It: A Gastronomic Tale of Love and Murder

Warren Schultz:
A Man's Turf
A Man's Garden

Jane Stern, Michael Stern:
Chili Nation: The Ultimate Chili Cookbook
Eat Your Way Across the USA
Dog Eat Dog

Calvin Trillin:
Feeding a Yen
Tepper Isn't Going Out
The Tales from the Tummy Trilogy

William Woys Weaver:
100 Vegetables and Where They Came From
Heirloom Vegetable Gardening: A Master Gardener's Guide to Planting, Seed Saving, and Cultural History
Pennsylvania Dutch Country Cooking

John Willoughby (with Chris Schlesinger):
How to Cook Meat
License to Grill
Thrill of the Grill
Let the Flames Begin



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