ON THE DEAN’S LIST: MY 27th(!!) ANNUAL SURVEY OF FOOD AND DRINK-RELATED BOOKS SUITABLE AS HOLIDAY GIFTS FOR THE 2023 SEASON NOVEMBER 15, 2023 ============================================================== By Dean Tudor, T'karonto Metropolitan University (formerly Ryerson) Journalism Professor Emeritus and Gothic Epicures Writing, www.deantudor.com (World Wine Watch Newsletter). Blog: http://gothicepicures.blogspot.com Twitter: @gothicepicures Reviewer Timeline: Cookbook Reviewer, Library Journal, 1969-1974; Cookbook Columnist and Lead Reviewer, The Booklist (American Library Association), 1974-1985; CBRA Cookbook Reviewer, 1975-1985; Freelance Cookbook Reviewer, 1985-1999; Gothic Epicures Writing Lead Cookbook Reviewer since 2000- These food and wine book reviews are always available at www.deantudor.com and at my blog http://gothicepicures.blogspot.com ------ There are always many new food and wine books out there for people who have picky tastes!! What to choose? I have cast about for material and have come up with a decent selection of materials published mostly in 2023 to satisfy any pocketbook, any host, and any friend or relative. All books and book-like materials that are listed here are RECOMMENDED for gifting, and can be purchased at a discount via Amazon.Ca or Chapters.Indigo.Ca (with free delivery on a total purchase of over $35 or so). Price Alert: Books listed are in Canadian dollars, but because of CAD and USD fluctuations, all prices of imported books may vary. Part One: TOP GIFT BOOKS ======================== A. Art/travel/restaurant cookbooks might be some of the best books to give a loved one (or to yourself, since you are your own best loved one). Most may cost you an arm and a leg. Books for the coffee table have their place in the gift scheme: just about every such book is only bought as a gift! And are often perused first by the donor (you). Don’t let the prices daunt you. Such books are available at a discount from online vendors. Because of the “economy”, not too many pricey food and wine books were released this year. Herewith, and in random order: --ALWAYS HUNGRY! (Robert Rose, 2023, 224 pages, ISBN 978-0-7788-0714-8 $39.95 hardbound) is by Laurent Dagenais,a chef who has worked in the culinary world since he left school. It was originally published in 2022 in French (Toujours Faim!) ; this is the English translation. When he returned to Montreal, he worked his way up to being a manager of several restaurants. He began making food videos, and when the 2020 pandemic closed all bars and restaurants, he created more and more content. A handful of people followed him, and then the pandemic saw his exponential growth to more than 4 million social media followers. In this book there are his 70 fave preps, which include asparagus with wild leek gribiche, a French take on surf-and-turf with prime rib and garlic escargots, and the great Montecristo ham and cheese sandwich. Ethnic considerations include Mexican cuisine, Vietnamese, Louisiana, Quebecois, Middle East -- just about anywhere French is spoken. As one log roller put it: "Laurent's food is fun, exciting, accessible and delicious. If you are always hungry, this cookbook is the key to satisfying that craving". And the colour close-up photos are inventive in their setting and gorgeous. A terrific gift book. Quality/Price rating is 92 points by Dean Tudor of Gothic Epicures Writing. --MANJU'S COOKBOOK; vegetarian Gujarati Indian recipes from a much-loved family restaurant (Ryland Peters & Small, 2023, 176 pages, ISBN 978-1-78879-559-3 $30 USD hardbound) is by Manju Patel who operates a family-run restaurant in Brighton (UK). As of this writing, she's 86 and still cooking for her head chef Dee. Her food categories begin with a primer on Gujarati cuisine (west coast of India, north of Mumbai) and then move through curries, breads-rice-dal, snacks, and street foods. Near the end there are sides, chutneys, pickles, sweets, and drinks. Typical dishes include khandvi, kachori (peas in pastry), eggplant curry, paneer curry, millet flatbread, chakri (crispy swirls), and dahi vada (lentil fritters coated in yogurt). This is a good Indian theme book with many colourful illustrations of fab-looking dishes. Ingredients are mainly listed in Imperial measurements with some metric volumes, but there is no table of metric equivalents. Quality/Price rating is 89 points by Dean Tudor of Gothic Epicures Writing. --THEO'S FAMILY KITCHEN; 75 recipes for fast feel good food at home (Ryland Peters & Small, 2023, 160 pages, ISBN 978-1-78879-558-6 $28 USD hardbound) is by Theo A. Michaels, who works as an Executive Chef – as well as authoring six cookbooks for RP&S. He says: “Feeding my family unprocessed, homecooked meals is important to me and I want to pass on my knowledge so you can do the same.” It's also a book for all family members to contribute their time and energies to proper food. He opens up with “How to Cook the Perfect....egg, rice, potatoes, green veggies, fish, chicken, white sauce, tomato sauce, homemade stock, shortcrust pie shell.” Indeed, many bachelors could make use of this book. He's got ideas for tasty family meals on weeknights and weekends, plus some family takeout knockoffs to do at home (e.g. fish and chips, pizza, burgers, and fried chicken). Salads, sides and sweets complete the package. Ingredients are mainly listed in Imperial measurements with some metric volumes, but there is no table of metric equivalents. Quality/Price rating is 88 points by Dean Tudor of Gothic Epicures Writing. --AREPA; classic and contemporary recipes for Venezuela's daily bread (Ryland Peters & Small, 2023, 192 pages, ISBN 978-1-78879-517-3 $30 USD hardbound) is by Irena Stein, owner of Alma Cocina Latina in Baltimore, and by Eduardo Egui, a Venezuelan chef living in Spain, and by David Zamudio, the Executive Chef at Alma Cocina Latina. There's a basic introduction to the bread with notes on its history, with recipes and notes on variations. There are three main chapters: seafood, vegetarian, and meat. Along the way they've got separate sections on appetizers, butters and sauces, some deserts, and drinks. It's fairly comprehensive, and then photography (food and travel) is gorgeous. The book would make a nice hostess gift. One of my faves is the fried egg arepa with spicy marinated veggies and aged cheese. Another is the fried pork arepa with kimchi. Ingredients are mainly listed in Imperial measurements with some metric volumes, but there is no table of metric equivalents. Quality/Price rating is 91 points by Dean Tudor of Gothic Epicures Writing. --BIBIMBAP & other Asian-inspired rice & noodle bowl recipes (Ryland, Peters & Small, 2023, 160 pages, ISBN 978-1-78879-555-5 $25 USD hardbound) is largely by Louise Pickford, a food writer-stylist currently based in France with 15 or so cookbooks to her credit. Five other Ryland food authors' recipes are from Atsuko Ikeda, Jackie Kearney, Kathy Kordalis, Jenny Linford, and Uyen Luu. The book attempts to lay out plans for ease of preparation of rice and noodles: one-pot dishes in soups, salads, and stir-fries based on dishes from Korea, Cambodia, Burma, Japan, Thailand, Vietnam, Malaysia. Korea's Bibimbap is the iconic dish (fried egg on top of rice, seasoned veggies, kimchi, and gochujang sauce). Indeed, “bibim” means mixing and “bap” means cooked rice. The dish is often used as a base for many one bowl rice/noodle dishes. Pickford arranges her book by need: the first section is “easy does it”, followed by “fresh & cool”, “soul satisfying”, “warming spice”, and “umami rich”. As a tested Supertaster, I headed for that last chapter first. She's got BBQ pork noodle bowls with dipping sauce, wild garlic miso pork stir fry, mushroom udon, an ultimate banh mi rice bowl [I didn't miss the baguette at all], and duck red curry over rice – among others. This is a great looking book with all the RP&S food photos in place. Ingredients are mainly listed in Imperial measurements with some metric volumes, but there is no table of metric equivalents. Quality/Price rating is 89 points by Dean Tudor of Gothic Epicures Writing. --CASABLANCA; my Moroccan food (Firefly Books, 2018, 2023, 224 pages, ISBN 978-0-2281-0086-7, $39.95 CAD hardbound) is by Nargisse Benkabbou, a native of Morocco (www.mymoroccanfood.com) and now living in London. She's done everything such as developing new cooking techniques, recipe development, cooking schools, food photography, and guest chefing. Her book was originally published by Octopus in the UK; this is the North American reissue. Here are 100 recipes for modern and traditional dishes to be served for family and entertaining. Her primer has elements for ras el hanout spice mix, preserved lemons, harissa paste, couscous, Moroccan tea, and, of course, the tagine. Typical dishes include sweet potato and feta maakouda, artichoke and baby potato and preserved lemon tagine, zucchini and thyme and beef shin tagine, kefta and olive toast, and chicken mchermel. Great photography of the finished plates with (thankfully) few or no touristic photos. But all ingredients are expressed in avoirdupois, not metric. So the book could have been improved if it had also used metric in the recipes, or at least had a metric conversion chart. Quality/Price rating is 89 points by Dean Tudor of Gothic Epicures Writing. --THE EDGY VEG; easy eats -- quick, tasty, vegan (Robert Rose, 2022, 256 pages, ISBN 978-0-7788-0703-2, $34.95 CAD hardbound) is by Candice Hutchings, who produces the Edgy Veg YouTube channel and blog. This is her follow-up to “The Edgy Veg: 138 Carnivore-Approved Vegan Recipes”, but it is also a simpler everyday “little sister” to her foundational first book with about 100 new and different but easy preps. She's got a dozen brekkies (pumpkin scones, banana bread muffins, breakfast beans), a dozen salads, a dozen soups, a dozen appetizers, two dozen mains, a dozen sides, six potent potables, and nine desserts. Plus she's got an all-knowing sassy in-your-face-style, just the same as her YouTube channel. Excellent photography, typeface and index. Her four recipe icons are very useful: symbols for “15 minutes or less”, “one pot/one pan”, “gluten-free” and “great for entertaining”. Nothing here takes longer than 45 minutes tops. Preparations have their ingredients listed in both avoirdupois and metric measurements; it is the Robert Rose style. Quality/Price rating is 92 points by Dean Tudor of Gothic Epicures Writing. --BEST OF BRIDGE EVERYDAY CELEBRATIONS (Robert Rose, 2023, 256 pages, ISBN 978-0-7788-0708-7 $34.95 CAD hardbound) is by Emily Richards and Sylvia Kong who have been extending the Best of Bridge franchise by creating new material for new books. They had previously written Best of Bridge Weekday Suppers and Best of Bridge Comfort Food. This latest book has 125 recipes for family and friends on the theme of everyday celebrations such as home birthdays, entertaining, neighbourhood potlucks, or just a small party for a foursome that is joyous and festive. As such it is very useful for anybody who wishes a basic cook book for the upscale kitchen. Typical dishes include breakfast sandwiches that use speedy bagels, zucchini noodle soup, Asian coleslaw chicken salad with Thai and Vietnamese flavours, instant pot beef stew -- all the warm foods that are quick and easy to make for the cooler seasons. Some updating includes more plant-based options and multi-cultural preps (spatchcocked chicken, veggie pot stickers, crispy Korean fried chicken trips, individual beef Wellington packs, tofu banh mi, cilantro lime rice). But he familiar hand-lettered font has disappeared. Preparations have their ingredients listed in both metric and avoirdupois measurements; so there is no need for a table of equivalents. Quality/Price rating is 91 points by Dean Tudor of Gothic Epicures Writing. --BEAUTIFUL BOARDS & DELICIOUS CHARCUTERIE FOR EVERY OCCASION (Fox Chapel Publishing, 2023, 136 pages, ISBN 978-1-4971-0383-2 $18.99 CAD softbound) is by Kate Woodson. She's got 100 easy-to-make recipes for meats, cheese, veggies, butter boards, and themed spreads. After a primer the chapters are mainly savoury, with 16 preps for sweet platters such as honey-almond brie, whipped honey ricotta, peanut butter and chocolate hummus, plus some dips. Most of the preps are for savouries such as meat lovers, smoked foods, Mexican, Spanish tapas, a bruschetta board, seasonal boards, French, Italian, Mediterranean, and the like. All of the platyter ideas are laid out nicely with accompanying recipes and photos. Fox Chapel did a good job of condensing all you'll need to know about platters. For two people (or more) everything here can replace TV dinners. With glasses of sparkling wine, this is actually unbeatable while you are streaming. Quality/Price rating is 91 points by Dean Tudor of Gothic Epicures Writing. --CHARCUTERIE BOARDS; platters, boards, plates & simple recipes to share (Ryland, Peters & Small, 2023, 176 pages, ISBN 978-1-78879-515-9 $34.12 CAD hardbound) is by Miranda Ballard and Louise Pickford. Both are cookbook authors for RP&S, with Ballard having the additional credit of owning five retail butcher shops in the UK. Some of Ballard's preps come from a previous RP&S book published in 2014. The boards are mainly meats with occasional garnishes of olives, peppers, capers, pickles, breads, cheese, and jams and jellies. There's an Italian board with pesto and local cheeses, a Spanish tapas board with cheeses and sauces, a French board, a Northern European board, a New York deli board, a smoked board, and more. It's a classic book for entertaining, with cold cuts of meat being the main feature surrounded by a variety of other foods. The key is a theme and a layout for the board. Ballard and Pickford provide both. And there is such a wide variety of food accompaniments that it is relatively easy to mix and match within limits. Quality/Price rating is 91 points by Dean Tudor of Gothic Epicures Writing. --CUCINA DI AMALFI; sun-drenched recipes from Italy's most magical coastline (Ryland Peters & Small, 192 pages, ISBN 978-1-78879-508-1 $41 CAD hardbound) is by Ursula Ferrigno, chef-food writer and teacher at leading cookery schools in Europe and the US. She's the author of more than 18 cookery books. The Amalfi Coast is just south of Naples, within Campania. The entire La Costiera Amalfitana has been listed as an UNESCO World Heritage Site. Lemons are a major product, as are San Marzano tomatoes, buffalo mozzarella, olive oil, and fresh anchovies. Her book has a traditional arrangement from apps through desserts, and along the way there are memoirs and memories. Excellent photography and watercolours illustrate the book throughout. Check out spiedini de amalfi (pepper and mozzarella skewers), tortine di parmigiano, fried pizza and flat breads, soffiatini (Italian whispers), scallops with lemon and bay leaves, stuffed chicken rolls, many veggies and preserves, and the dolci -- 75 preps in all. The region's cuisine specializes in stuffed fresh fruit. as well as limoncello (dynamite recipe provided). Quality/Price rating is 92 points by Dean Tudor of Gothic Epicures Writing. --COCINA MEXICANA; fresh, vibrant recipes for authentic Mexican food (Ryland Peters & Small, 192 pages, ISBN 978-1-78879-553-1 $41 CAD hardbound) is by Chef Adriana Cavita of Cavita Restaurant in London UK. At one point she was working as Chef de Partie at El Bulli in Spain. She has moved up and down throughout Mexico, and this collection of preps is built around her experiences. So we've got the Baja fish tacos and birria, the Oaxacan pizzas, and specialties of Yucatan. She opens with a primer followed by breakfasts, appetizers, street food, mains, drinks and desserts. One of the chapters deals with making tamales without too many complications, and this includes a charming pineapple tamale. There is a special chapter on celebrations, plus a glossary. Some typical recipes include frijoles con chochoyotes (black beans with corn dumplings), sopa tarasca from the Michoacan area, bean enfrioladas, and many different types of salsas, both raw and cooked. B. And how about gift books for the beverage drinker? Try – --COOKING WITH BEER AND BOURBON (Fox Chapel Publishing, 2023, 136 pages, ISBN 978-1-4971-0389-4 $20.99 CDN softbound) is by Hunter Reed. It's loaded with 124 preps that include beer or bourbon (or both) as a major ingredient. He gives us 10 different beer types and 3 different bourbon types, plus he notes non-alcoholic, gluten-free, and vegan options. The book is arranged by course or plate (moving from sides, snacks, sauces, soups, to chilies, BBQ, sweets), but also within each section there is an arrangement of light to heavy flavours from the beer and bourbon. Thus he starts with beer battered fried mozzarella sticks as appetizers and move through the book to no-churn toffee and stout ice cream and bourbon choco-sicles. It's also a guy book in that most of the food (Irish beef stew, beer party meatballs, jalapeno cheddar beer bread) is what guys eat and drink with beer and bourbon. A readable typeface is very useful, although the print of the index is very tiny. Ingredients are only listed in Imperial measurements, and there is no table of metric equivalents. Quality/Price rating is 89 points by Dean Tudor of Gothic Epicures Writing. --FESTIVE COFFEE SHOP DRINKS; more than 50 holiday-inspired recipes for coffees, hot chocolates & more (Ryland, Peters & Small, 2023, 128 pages, ISBN 978-1-78879-554-8 $23.99 CAD hardbound) is by Hannah Miles who has authored 46 cookbooks. Her book is mainly for the Christmas season: coffee and tea-based drinks, hot chocolates, mochas, cold brews, frappes, and creamy shakes. Some of the preps are from her earlier books on hot chocolate and shakes, while four others were furnished by Louise Pickford. Primer chapters deal with making the best base beverage, making syrups and sauces, and decorating the drink. Then each type has its own chapter. And each type seems to have its own shape of glass or mug. Gorgeous illustrations help place this book in the Christmas "giftbook" category. Quality/Price rating is 91 points by Dean Tudor of Gothic Epicures Writing. --WINE STYLE; discover the wines you will love through 50 simple recipes (Ten Speed Press, 2021, 176 pages, $28 hardbound) is by Kate Leahy with photography by Eric Scott. This is a quick, casual read covering the essential varieties that wine lovers need to know, and featuring more than 50 food preps for all manner of potential pairings. There are no rules here (especially none of the old-fashioned ones, like seafood should always be paired with white ), but there are opportunities for exploring styles of wine such as dessert wines or orange wines with food. Typical are baked lemony feta with a crisp white wine, or caramelized cabbage and onion galette with a serious red, or smoked salmon spaghetti with sparkling wine, et al. Quality/Price rating is 90 points by Dean Tudor of Gothic Epicures Writing. --DISTILLED: a natural history of spirits (Yale University Press, 2022, 328 pages, $40 hardbound) is by Rob DeSalle and Ian Tattersall, with illustrations by Patricia Wynne. It's a natural history survey of the wide world of spirits, from whiskey and gin to grappa and moonshine et al. In this follow-up book to A Natural History of Wine and A Natural History of Beer, authors DeSalle and Tattersall yet again use alcoholic beverages as a lens through which to gain a greater appreciation of natural history. This volume considers highly alcoholic spirits in the context of evolution, ecology, history, primatology, molecular biology, physiology, neurobiology, chemistry, and even astrophysics. With the help of Wynne, DeSalle and Tattersall address historical and cultural aspects and ingredients, the distillation process, and spirits and their effects. Some of their colleagues also contribute chapters on brandy, vodka, tequila, whiskies, gin, rum, eaux-de-vie, schnapps, baiju, grappa, ouzo, and cacha a. Covering beverages from across the globe and including descriptions of the experience of tasting each drink, the authors offer a comprehensive exploration of the scientific dimensions of spirits. Quality/Price rating is 89 points by Dean Tudor of Gothic Epicures Writing --WHISKY: the manual: 102 whiskies, 5 ways (Ilex Press, an imprint of Octopus Publishing Group Ltd., 2014, 2022, 224 pages, $ 22 hardbound) is by Dave Broom who had previously published the book in 2014. It's full of practical and fascinating information about how to enjoy whisky. All whisky styles are covered, including blends. Along the way a good few myths are exploded, including the idea that whisky has to be taken neat. In 'What to Drink', the author explores flavour camps - how to understand a style of whisky and then moves on to provide extensive tasting notes of the major brands, demonstrating whisky's diversity. In 'How to Drink', he sets out how to enjoy whisky in many ways - using water and mixers, from soda to green tea; and in cocktails, from the Manhattan to the Rusty Nail. There is also pairing whisky with food. Coloured illustrations too. Quality/Price rating is 90 points by Dean Tudor of Gothic Epicures Writing --JAZZ AGE COCKTAILS; history, lore and recipes from America's roaring twenties (Washington Mews Books, New York University Press, 2021, 159 pages, $25.95 hardbound) is by Cecelia Tighi who teaches American studies at Vanderbilt University. It is a short history of how the US Prohibition law of 1920 forced alcohol to be savoured in secret, and made all the more delectable when the cocktail shaker was forced to go underground. She takes a trip through the cocktail creations of the early twentieth century, letting readers into the glitz and (illicit) glamour of the 1920s. She dazzles with tales of temptation and temperance, and features about 70 cocktail recipes from the time to be recreated and enjoyed (The Bee's Knees, the Alexander, the Boulevardiere, Champagne Julep, The Cat's Pajamas, The Flapper, et al). Quality/Price rating is 88 points by Dean Tudor of Gothic Epicures Writing. C.Perhaps some food and drink REFERENCE books? Such as: --COOK WITH JOAN ROCA; step-by-step preparation and cooking techniques (Grub Street, 2022, 368 pages, ISBN 978-1-911667-41-4 $54.95 hardbound) is by Joan Roca who has 25 years of professional cooking behind him. With his two brothers sommelier Josep and pastry chef Jordi he runs the three-star Michelin El Cellar de Can Roca. With over 600 colour photos he refreshingly writes to us in an engaging manner on the basics of boiling, frying, curing, pickling, blanching, marinating, smoking, braising, grilling, and other essential techniques of "cooking". All aspects are seemingly covered, beginning with the shopping list, basic equipment, essential cuts of meats, health and nutrition and sanitation, and more. He's got 80 preps that put all the techniques described in the book into practice. At the back of the book are important base recipes, a glossary and two indexes (one to the preps and one as a "general index"). Quality/Price rating is 92 points by Dean Tudor of Gothic Epicures Writing. --WINE : a tasting course, from grape to glass (DK Books, 2013, 2021, 256 pages, $32 hardbound) is by Marnie Old. It was originally published in 2013; this is the updated and revised text. It'ss a fairly comprehensive and no-nonsense wine tasting course that covers every aspect of wine from grape to glass. Nuances are stressed through the tasting and appreciation process. Themed tasting exercises are located throughout the book, encouraging readers to learn at their own pace. All the while, there are copious notes on food and wine pairing, identifying the style spectrum, and distinguishing taste and smell. Old explores fun wine facts and explodes myths, giving you everything you need to talk, taste and enjoy your favorite vintage. Quality/Price rating is 89 points by Dean Tudor of Gothic Epicures Writing. --FALAFEL; delicious recipes for Middle Eastern-style patties, plus sauces, pickles, salads, & breads (Ryland, Peters & Small, 2023, 160 pages, ISBN 978-1-78879-527-2 $16.99 USD hardbound) is by Dunja Gulin, a Croatian cookbook author of many vegan cookbooks. Here she has also shared a dozen preps from other food writers. Falafels are chickpeas (also known as garbanzos) ground with a variety of spices and herbs to create a sort of meatball-shaped vegetarian (or vegan) pod. You can also make falafels with pumpkin seeds, sunflower seeds, walnuts, cashews, buckwheat, mushrooms, flaxseeds, et al. She's got different sections: one on fried falafels, another on baked falafels, and one on no-cook falafels. Then there are chapters on dips, dressings, pittas, flatbreads and crackers. She starts with the traditional chickpea falafel pockets (street food style) and moves along to undone (deconstructed) falafel salad. You can do burgers, casseroles, curries, soups, even a grazing board! Ingredients are mainly listed in Imperial measurements with some metric volumes, but there is no table of metric equivalents. A very clever single dish cookbook, well-worth exploring. Quality/Price rating is 91 points by Dean Tudor of Gothic Epicures Writing. --DIABETES CREATE YOUR PLATE MEAL PREP COOKBOOK (Robert Rose, 2022, 288 pages, ISBN 978-0-7788-0707-0 $29.95 CAD paper covers) is by Toby Amidor, cookbook author and dietitian with eight books, some with Robert Rose such as “The Best 3-Ingredient Cookbook”. Here she expands on the concept of the Diabetes Plate Method for make-ahead meals. She's got 100 preps and five different meal plans spread over from the beginner to the experienced cook. Along the way she's got tips and advice for creating multiple dishes at one time and shopping, cooking and ingredient substitutions. The idea behind a meal prep is to create balanced diabetes-friendly plates of food to better control blood sugar levels. Different storage containers are noted to accommodate different styles of storing. For example, Rubbermaid offers a package of 10 containers and more, up to 44 pieces or so. Storage is either in the freezer or refrigerator, and she presents tables to allow for food safety. The basic principle is to create your plate: half of the space is for non-starchy veggies such as cauliflower or kale, spinach, broccoli rabe, and the like. One-quarter of the container is a lean protein (meat, fish, seafood, eggs, plant-based), while the remaining quarter has carbo food such as grains, starchy veggies, fruit, milk or yogurt. Add some healthy non-saturated fats and/or a tiny quantity of saturated fats such as butter. And away you go – taking it easy on any appetizers or desserts that are not part of the equation. Every prep has an icon which indicates those recipes that are freezer-friendly, one-pot, vegetarian, vegan, 30-minutes or less, dairy-free, gluten-free. Typical meal plates include spicy chicken meatballs, sriracha yogurt dip, chicken noodle soup, herbed garlic-butter pork chops, or veggie-loaded meatloaf. An important chapter of the book deals with dressings, condiments, and sauces such as teriyaki marinade, BBQ sauce, pesto, peanut dressing, and mango salsa. This book is a boon for those diabetics who need to “grab and go”. The index is very thorough and comprehensive. My faves (I'm pre-diabetic) are the eggplant with tomatoes and cumin, and the chicken cacciatore. Preparations have their ingredients listed in both avoirdupois and metric measurements; it is the Robert Rose style. Quality/Price rating is 90 points by Dean Tudor of Gothic Epicures Writing. --FERMENTATION; history, uses and recipes (Firefly Books, 2023, 206 pages, ISBN 978-0-2281-0411-4 $39.95 CAD hardbound) is by Mathilde Fenestraz, a Parisian journalist and cookbook author, and Stephane Ros, an art historian who wrote the book's preface and the history of fermentation chapter. It was originally published in 2022 in France. This is the North American English translation release. It is mainly a good fermentation textbook, at an affordable price, giving us a history and a listing of the many varieties of fermented food – with a scope embracing meat and fish, dairy products, baked goods, alcohol drinks, kombucha, kefir, and more. There is also a section from the Institut Paul Bocuse on the theory of food pairing, with nine food and drink pairings (chocolate with tarragon, shrimp curry paste with scallops, brioche with framboise beer, and the like. Yeast and bacteria are everywhere on earth: we do rely on these living organisms to improve taste and human nutrition. The 30 recipes here are easy-peasy and cover simple foods such as pickles, salmon gravlax, and pretzels. The book could have been improved if it also used more metric in the recipes, or at least had a metric conversion chart. Quality/Price rating is 90 points by Dean Tudor of Gothic Epicures Writing. --HEARTY CAST-IRON AND SKILLET COOKING; 101 easy-to-make, feel-good recipes (Fox Chapel Publishing, 2023, 152 pages, ISBN 978-1-4971-0386-3 $22.99 CDN softbound) is by Anne Schaeffer, who has also written cookbooks on campfire meals, Dutch ovens, crock pots, tailgating, Amish baking, and many other topics. All of the preps here can be cooked on the stove, in the oven, and/or grilled over a fire – using the Dutch oven, the skillet or cast-iron pan. Once heated, these pots maintain even cooking temps. And the cookware lasts forever, even through to the next generation plus one. They are all highly recommended for campfires, grills, and other open flame sources. Typical preps here include breakfast (bacon and potato pancakes, frittatas), lunch (tuna noodle casserole, one pot shells and meatballs), dinner (fajita enchiladas, chicken marsala), and desserts (peachy raspberry pie, cherry-cream roll-ups). I like that the type face is large so that it is easy enough for seniors to read. Also, the idea of one pot or pan appeals to the male chef for its tidiness; consequently, the book has advantages for the guys. Ingredients are only listed in Imperial measurements, and there is no table of metric equivalents. Recipe directions include instructions for all three heat sources. Quality/Price rating is 88 points by Dean Tudor of Gothic Epicures Writing. --JAPANESE CUISINE; an illustrated guide (Firefly Books, 2022, 128 pages, $19.95 softbound) is by Laurie Kie and Haruna Kishi. Kie has written many other Japanese cookbooks; Kishi is a Japanese illustrator. This little nifty reference work contains many recipes, anecdotes, histories, stories, maps, techniques, stylings, utiensils, native ingredients – all wonderfully illustrated with watercoloured drawings. It can answer many questions: how to make sushi, miso soup, bento boxes; how to use Japanese knives, chopsticks, cooking vessels, seaweed. There is a special section on ramen and its many distinctive regional variations. Very lovingly produced, right down to the Japanese pictographs. --KOREAN CUISINE; an illustrated guide (Firefly Books, 2022, 128 pages, ISBN 978-0-2281-0389-9 $19.95 CAD paperbound) is by Luna Kyung, who lives in Paris and has written books about Korean food. Ahnji is a Korean illustrator and graphic designer who also lives in France, and is a co-author. Their book was originally published in French, in France, in 2021 – this is the English translation. There is a lot going on here; in addition to recipes, there are memoir materials, anecdotes, histories and background. For the food itself, there is in-depth coverage on techniques, utensils, and Korean ingredients. It's a colourful book since all of the illustrations are watercolours of food, utensils, finished plates, meal composition, tableware, staples, condiments and sauces. These are everyday dishes. But just one thought: there is no pork neck bone soup recipe. I've noticed this omission in many recent Korean cookbooks, no doubt because pork neck bones are difficult to obtain, even from a butcher. The closest “bone” to find is either hock trotter or spare rib bone, and even these can be hard to find, especially (for the latter) in grilling season. I mention all of this because I regard pork neck bone soup (Gamjatang), along with Bipimbap, to be a quintessential Korean dish. You can easily check out the ingredients through the Internet. It is worth trying to do because of its bounty of flavours, even if you have to use spare ribs where is no real difference in flavour, although neck fans may question that assumption. Kyung's book is full of vast quantities of everyday dishes, fermented foods, noodles, party dishes, temple food, street food, lucky foods, and even North Korean specialties. This is an extremely useful book. Quality/Price rating is 92 points by Dean Tudor of Gothic Epicures Writing. --VIETNAMESE CUISINE; recipes and anecdotes from Vietnamese gastronomic culture (Firefly Books, 2023, 128 pages, ISBN 978-0-2281-0442-1 $19.95 CAD paperbound) is by Nathalie Nguyen, with great watercolour illustrations by Melody Ung. It was originally published in French in France in 2022. This edition is the third in a Firefly series (the others dealt with illustrated cuisines of Japan and of Korea. There are 30 recipes, each with text about the plate's place in culinary history. And yes, Vietnam cuisine does have its own version of peanut sauce (a no-heat recipe is included). Typical dishes include banh mi (of course), but also Vietnamese pancakes, pho bo, nem chua, and caramelized fish. There is a lot going on here: in addition to recipes, there are memoir materials, anecdotes, histories and background. For the food itself, there is in-depth coverage on techniques, utensils, and Vietnamese ingredients. It's a colourful book since all of the illustrations are watercolours of food, utensils, finished plates, meal composition, tableware, staples, condiments and sauces. These are everyday dishes. Do try to track down the other two books --can Thai or Laos be far behind? A top book for the top of your stocking stuffers. Quality/Price rating is 92 points by Dean Tudor of Gothic Epicures Writing. --THE GROUNDS CAFE; seasonal dishes from Murray's Century Farm (Boulder Books, 2023, 165 pages, ISBN 978-1-989417-60-7 $34.95 hardbound) is by Nick Van Mele, who also did the recipes, with contributions from the Murray family. The book goes into the importance of community, co-operation, and the interdependence they all share in producing good food. The Murrays arrived in Newfoundland in 1820 and the Century Farm began in 1860. In 2017 Murray's opened The Grounds Cafe, a farm-to-fork restaurant. This book is a collection of recipes from that restaurant. Readers will enjoy reading about the growth of the farmers, foragers, foodies, family and friends over the years up through to the modern times. Lots of memoir material and photos. It's arranged by season, beginning with spring. Each has a section of about a dozen recipes. Spring includes “spring harvest salad”, oyster mushroom and chive tartlet, buckwheat noodle bowl, handmade pasta with nettle pesto and cured radish. Summer brings tomato tart with basil pesto and mozzarella, charred zucchini and fennel soup, and a summer salad. The chill of fall produces tomato jam, squash risotto, apple butter, and a warm fall harvest salad with roasted pumpkin. Winter invites beet frites with garlic aioli, Cuban-style calzone, BBQ parsnip, and curried potato and root-veggie samosa with onion chutney. Delicious all round. With a shakshuka prep and veggie posters from Murray Meadows Farm this book really details the rural life in Newfoundland. Ingredients are only listed in Imperial measurements, and there is no table of metric equivalents. But, for a change, the index entries are large enough to read. Quality/Price rating is 90 points by Dean Tudor of Gothic Epicures Writing. Part Two: STOCKING STUFFERS =========================== Stocking stuffer books should be at the very top of everybody’s gift list: something affordable from under $10 up to $25 or so, and that can also double as a host gift, being something small and lightweight. And of course, they can all stuff an adult stocking. Typical for food are: --DINNER WITH JANE AUSTEN; menus inspired by her novels and letters (CICO Books, 2023, 64 pages, ISBN 978-1-80065-264-4 $19.99 CAD hardbound) is by Pen Vogler who has written many such historical British cookbooks (Tea with Jane Austen, Dinner with Mr. Darcy, Dinner with Dickens, et al). These are Regency menus and dinners that have been fully updated for modern times: the originals are next to the updates. There are five menus with notes about the times and about compelling dishes. For example, there is Mrs. Bennet's Dinner to Impress from Pride and Prejudice (fresh pea soup, partridges with bread sauce, spiced mushrooms, and everlasting syllabub). There is also a bibliography and an index. A top book for the top of your stocking stuffers. Quality/Price rating is 89 points by Dean Tudor of Gothic Epicures Writing. --MAGNIFICENT MEALS IN A BOWL COOKBOOK; healthy, fast, easy recipes with vegan-and-keto-friendly choices (Fox Chapel Publishing, 2016, 2023, 144 pages, ISBN 978-1-4971-0384-9, $18.99 CAD softbound) is by Gabrielle Garcia. It's derived from three other bowl books authored by Garcia. This makes for a good compilation at the entry level for a variety of 150 savoury dishes -- each in a bowl. The table of contents include preps for breakfast, combo salads, green salads, sandwiches, pasta and noodles, grain bowls, and rice bowls. Each is easy to make, starting with a basic bowl of bacon and eggs with kale, moving through chicken bruschetta salad, cabbage with eggs and lo main, shrimp and beet barley bowls, and sweet and sour items atop rice. A good choice for beginning or solo cooks. Nice rich close-up photos. Quality/Price rating is 89 points by Dean Tudor of Gothic Epicures Writing. -- COMFORT FOOD ESSENTIALS; over 100 delicious recipes for all-time favorite feel-good foods (Fox Chapel Publishing, 2023, 160 pages, ISBN 978-1-4971-0320-7, $22.99 CAD softbound) is by chef-owner Kim Wilcox (It's All So Yummy Cafe in Knoxville, Tennessee). Her preps cover the basic three meals of breakfast, lunch, dinner, with other material on sides, soups, "childhood comforts", snacks, breads, toppings, condiments, et al. It is a good basic entry-level cookbook, useful for new families, college students, singles and solos beginning life away from home. The comforts of home can be replicated here. It's loaded with tips and advice. A good starter book, and a great stocking stuffer. Quality/Price rating is 89 points by Dean Tudor of Gothic Epicures Writing. Other little books for beverages include those on beer, wine and spirits: --IT'S NO FUN WITHOUT RUM! 50 fabulous recipes for rum-based cocktails from mai tai to mojito (Dog 'n' Bone, 2023, 64 pages, ISBN 978-1-912983-78-0 $12.99 USD hardbound) is a publisher's book with 11 different contributors: Ben Reed has largest number of recipes (15), followed by Michael Butt (13). It's a basic handy guide to a pile of delicious rum cocktail preps. We all know daiquiri, pina colada, planter's punch, cuba libre, and hurricane. But do we know officer's nightcap? Or tiki negroni? Or graham cracker crunch? We do now. Nifty photos. A good book to serve as a host gift or stocking stuffer. Quality/Price rating is 88 points by Dean Tudor of Gothic Epicures Writing. --JUST A SPRITZ: 57 simple sparkling sips with low to no alcohol (Artisan, 2022, 176 pages, $25 hardbound) is by Danielle Centoni, with Eric Medsker as photographer. The Italian export, the Aperol spritz, with its classic (and simple) makeup of fizzy prosecco, sparkling water, and a splash of the bittersweet, citrus-flavored liqueur, is just the beginning. In Just a Spritz, Danielle Centoni shares a world of spritz variations. Add in sweet liqueurs and bitter amari, fresh juices, flavored kombuchas, and drinking vinegars to update the sparkling spritz. A spritz is quick to assemble and does not require a stocked pantry. Here there are more than 50 recipes (and numerous variations) organized by flavor profile and theme, including the Raspberry Beret, the Margarita Spritz, and the Cucumberbatch, as well as nonalcoholic spritz drinks. For a spritz newbie, a classic Negroni Sbagliato may be just the thing. Or the fruity-floral, scarlet-purple, picture-perfect Lady Lavender. Whatever the craving, from a sweet peach spritz to a slightly bitter and citric Cappelletti Shandy, there's a recipe to satisfy every thirst, along with colourful photos. Remember, these are all LO-AL or NO-AL concoctions. Quality/Price rating is 88 points by Dean Tudor of Gothic Epicures Writing. MY 26th(!!) ANNUAL SURVEY OF FOOD AND DRINK-RELATED BOOKS SUITABLE AS HOLIDAY GIFTS FOR THE 2022/23 COVID-19 PERIOD ON THE DEAN'S LIST: MY 26th(!!) ANNUAL SURVEY OF FOOD AND DRINK-RELATED BOOKS SUITABLE AS HOLIDAY GIFTS FOR THE 2022/23 COVID-19 PERIOD NOVEMBER 14, 2022 ============================================================== By Dean Tudor, T'karonto Metropolitan University (formerly Ryerson) Journalism Professor Emeritus and Gothic Epicures Writing, www.deantudor.com (World Wine Watch Newsletter). Blog: http://gothicepicures.blogspot.com Twitter: @gothicepicures Reviewer Timeline: Cookbook Reviewer, Library Journal, 1969-1974; Cookbook Columnist and Lead Reviewer, The Booklist (American Library Association), 1974-1985; CBRA Cookbook Reviewer, 1975-1985; Freelance Cookbook Reviewer, 1985-1999; Gothic Epicures Writing Lead Cookbook Reviewer, 2000+ These food and wine book reviews are always available at www.deantudor.com and at my blog http://gothicepicures.blogspot.com ------ There are always many new food and wine books out there for people who have picky tastes!! What to choose? I have cast about for material and have come up with a decent selection of materials published in 2022 to satisfy any pocketbook, any host, and any friend or relative. All books and book-like materials that are listed here are RECOMMENDED for gifting, and can be purchased at a discount via Amazon.Ca, Chapters.Indigo.Ca (with free delivery on a total purchase of over $35 or so), or even The Book Depository in Guernsey UK (free delivery and no GST). Price Alert: Books are in Canadian dollars, but because of CAD and USD fluctuations, all prices may vary. Part One: TOP GIFT BOOKS ======================== A. Art/travel/restaurant cookbooks might be some of the best books to give a loved one (or to yourself, since you are your own best loved one). Most may cost you an arm and a leg. Books for the coffee table have their place in the gift scheme: just about every such book is only bought as a gift! And are often perused first by the donor (you). Don't let the prices daunt you. Such books are available at a discount from online vendors. Because of the "economy", not too many pricey food and wine books were released this year. Herewith, and in random order: --THE MIRACLE OF SALT; recipes and techniques to preserve, ferment, and transform your food (Artisan, 2022, 400 pages, $57 hardbound) is by Naomi Duguid, writer, photographer, traveler and serious home cook. She specializes in nifty regional cookbooks that are also part travelogue (Burma, Taste of Persia), emphasizing flavours and techniques not generally known or used in the Western world. Her Burma and Persia books have won IACP Cookbook Awards for Culinary Travel, and the Persia book went on to garner the 2017 James Beard Award for Best Book of the Year, International. Earlier cookbooks have won Beards. It is beyond the scope of this "gift book" annotation to analyze her wide-ranging Salt book since she covers so much territory in her pursuit of umami, fermentation and preserved flavours. She does tie in recipes, research, storytelling and photography (about half of the photos here are by Duguid, while the others are by Richard Jung) as part of the culinary partnership. Historically she begins with classic fermentation as in sauerkraut, miso, butter, prosciutto, kimchi, pickles, basturma, brined eggs, and salt-preserved lemons. She creates a salt larder with blends of spices and salt, leading on to some salt-preserved flavouring such as soy sauce, fish sauce, pickled plums, salted anchovies, olives, dried shrimp, kimchi, salt pork and salt cod. The pace picks up with the recipes and actual use of salt-altered umami flavours in the prep of veggies, soups, mains, grains, pasta, meats, salads, and desserts, all chosen from global recipes carefully sourced from her travels. She concludes with some interesting material on salt geography and harvesting techniques, followed by an excellent glossary, extensive bibliography, and attractive index. A sure winner by a Canadian author, for Christmas gifting. --NOMA 2.0: Vegetable, Forest, Ocean (Artisan, 2022, 352 pages, $95 hardbound) is by Ren Redzepi, Mette S berg, and Junichi Takahashi. Ren Redzepi is the chef and co-owner of Noma in Copenhagen, five times recognized as the world's best restaurant. In 2021, Noma got its third Michelin star. His first book, Noma: Time and Place in Nordic Cuisine, was an IACP and James Beard Award winner. All three authors are the top culinary team at Noma, developing recipes in the kitchen lab. Indeed, Noma is possibly the world's most influential restaurant. The cookbook is laid out with narrative descriptions for the recipes. Dishes are organized seasonally: there is vegetable (May through August), forest (September through December), and ocean (January through April). Everything here is extremely inventive and extremely creative, and can be replicated with the right ingredients and the right equipment. It's all about stimulating the palate and the eye, with trompe l'oeil and unusual ingredients (e.g. reindeer brain). As the New York Times's Pete Wells wrote in praising Noma's flavours, "Sauces are administered so subtly that you don't notice anything weird going on; you just think you've never tasted anything so extraordinary in your life." There are 200 preps, with gorgeous photography for each plate. It's a very challenging and admirable book, but also a terrific coffee table gift book (it weighs about two kilos) for the armchair chef and traveller. The gift book of the season! --ASHIA'S TABLE; family recipes from India and beyond (Interlink Books, 2022, 224 pages, $45 hardbound) is by Ashia Ismail Singer, who pays tribute to her heritage with themes on her family's classics and modern spins on today's cuisine. She's got some memoirish material from childhood and multiple food experiences. Her collection emphasizes the culture: sharing platters with family and friends (kebab pastry twists, spinach squares, onion and potato bhajias); light lunches of easy dishes (masala omelet, chili sweetcorn, potato curry); dinner dishes from an everyday meal to an elaborate dinner (chili-crusted baked salmon, chicken biryani, lamb curry, machi fry); side dishes (naan, chutneys, rices, breads); and desserts (carrot halva, sticky date cake, chocolate and cardamom puddings). Well worth looking into. The book could have been improved if it also used more metric in the recipes, or at least had a metric conversion chart. Great food photos. --AEGEAN (Interlink Books, 2022, 224 pages, $35.95 paperbound) is by Marianna Leivaditaki, who was raised on Crete and now is a London UK chef at Morito. Her paean to the Aegean is centred largely on Crete as just one of the many islands that belong to Greece. Other major islands include Rhodes, Karpathos, and Kasos. As the largest and most populous island, Crete has an original cuisine that Leivaditaki delves into. She conveniently divides the book into three: the sea, the land, the mountains, with recipes and personal stories for each. And there are lots of great photos here of prawns with ouzo, orzo and zucchini, tomato and oregano fritters with feta, and the kakavia one-pot fish stew. This is the Mediterranean diet in all of its full-blown glory, with olive oils, fresh veggies, fruits, nuts, whole grains, fish. A delight. --IN LOVE WITH PARIS; recipes & stories from the most romantic city in the world (Hardie Grant Books, 2021, 176 pages, $25 hardbound) is by Anne-Katrin Weber, a chef, recipe developer and food stylist. It was originally published in Germany earlier in the year, and this is its English language debut. She's also got Julia Hoersch for the recipe photography and Nathalie Geffroy for the Parisian mood photography. The book is about equally split between the recipes and the stories, which makes it a perfect gift for the Paris-lover. There are 50 savoury and sweet preps here, along with culinary walks through the city (and nicely illustrated with photos). It's a good basic books on typically French dishes, with stories behind them: croque madame, coq au vin, madeleines, macarons, romano tartlets, moules marnieres, terrines, oysters au gratin, Parisian onion soup. Ah, the cafe life right in your kitchen. I've got a friend who swears by its recipe for boeuf bourguignon as the easiest and tastiest that he has ever made. --SIX CALIFORNIA KITCHENS; a collection of recipes, stories, and cooking lessons from a pioneer of California cuisine (Chronicle Books, 2022, 352 pages, $50 hard bound) is by Sally Schmitt, founder of the French Laundry restaurant of the first to create menus around local and seasonal ingredients the beginnings of the farm-to-table movement. This is her major work: a narrative cookbook with photos and historic menus for 114 preps that define Northern California cuisine. Her title refers to the six kitchens she has cooked in, including her mother's homestead kitchen, her first cafe kitchen, the Chutney Kitchen, the French Laundry, et al. These include such preps as mustard potatoes, cheese biscuit dough gods, cold cucumber soup with garlic chives and mint, basil eggs, steak a la chicana, bay shrimp and celery with avocado, scallops in tequila lime cream with cilantro gremolata, turnip soup with fresh mustard greens, spicy fig and almond torte, and more. The range is from breakfast to dinner to snacks, from appetizers to desserts, and from many to few eaters. She has a pantry, of course, and it is all laid out for us to read and to use. Good sense, and a great addition to the library of California foods and cooking. --AMMU; Indian home-cooking to nourish your soul (Interlink Books, 2022, 288 pages, $45 hardbound) is by Asma Khan, owner of London's Darjeeling Express (from supper club to pop-up to restaurant) which re-creates the food of Calcutta via its all-woman kitchen. She's also part of Chef's Table (Netflix). Partially a memoir, this is Indian home cooking at its best. She had previously written "Asma's Indian Kitchen" (2019) as a guide to Indian feasts. But here she celebrates her mother, her Ammu, and the home-style cooking augmented by memories. She opens with some 15 suggested menus (all with page references to the recipes) covering weeknight suppers, vegan meals, dairy-free with meat, pescatarian, brunch, et al. Each has an appetizer, main and sides, and dessert. She opens with comfort foods from childhood, her cooking sessions and lessons with her Ammu, some material on celebrations, and some more material on quick and modern recipes. Many of the comfort foods use slow-cooking, so they are labour-free. Loaded with stories and photos of both people and finished plates. As she says, "This is the food I cook for my family every day, meals to comfort, restore, and nourish." --THE MODERN TABLE; kosher recipes for everyday gatherings (Figure.1 Publishing, 2022, 192 pages, $40 hardbound) is by Kim Kushner who gives us 75 simple but delicious everyday preps, entertaining ideas, menus all within the range of kosher cuisine. It's her third kosher cookbook. She re-emphasizes both the seasonal nature of food and the healthy requirement for busy lifestyles. She's got table settings, menus (both formal and informal), floral decorations, and culinary gifts. An all-in-one package. It's all arranged by course: starters, soups, salads, fish, meats, poultry, veggies and other sides, ending with sweets and a metric conversion chart! Some good dishes to try include sesame-scallion salmon cake, sea bass with turmeric and chickpeas, veal milanese with arugula, beef bibimbap, za'tar cauliflower steaks, charred broccoli and garlic, berry frose, and Israeli-style cheesecake. Along the way there are some memoirish materials and matters dealing with the tablescape design of logistics for people. --SAMBAL SHIOK; the Malaysian cookbook (Hardy Grant Quadrille, 2021, 256 pages, $55 hardbound) is by Mandy Yin, a London UK restaurant owner. Most of the 90-plus preps here came from her mother, but others were developed for her food business. There is a fair bit of material about local culture and the impact of food on its history. As part of the primer for Kuala Lumpur she suggest a pantry-larder for staples plus specific kitchen equipment. She worked early on with street food. Stall-holders are covered in food courts, many with home-style dishes and street foods. Her arrangement is standard: soups, meat, seafood, veggie, savoury snacks, and sweet snacks. "Shiok" means shockingly good, so Sambal Shiok means shockingly good sambal! This is a terrific book, well-illustrated with plated dishes and on-site photos. Try spiced lentil fritters, satay burgers, spiral curry puffs, or peanut gado gado salad, or coconut rice with egg and sambal. All are delicious. --TASTE TIBET; family recipes from the Himalayas (Interlink Books, 2022, 256 pages, $45 hardbound) is by Julie Kleeman and Yeshi Jampa, co-owners of Taste Tibet restaurant and festival food stall in Oxford, UK. Yeshi specializes in soups and stir-fries -- also, the book shows that there is more to food in Tibet than momos (although there are eight recipes for momos and a lively discussion of their impact). As is typical with other Interlink food books, stress is on both the country's cuisine and cultural history, along with stories and photos of the region. There are over 80 preps here for the family's home cook. Background material covers the nomadic Himalayan food culture of the Tibetan Plateau; there is also a wealth of detail about the relationship between the environment and local diets. Chapters include such as street food faves, food as medicine, mindful eating, breakfast, cold dishes, and a glossary of ingredients, along with a pronunciation guide. A very well-put together package. --TASTING GEORGIA; a food and wine journey in the Caucasus (Interlink Books, 2017, 2021, 464 pages, ISBN 978-1-62371-8427-8 $28.95 USD softbound) is by Carla Capalbo, born in NYC, and now working as a freelance food journalist and photographer. This is an updated revised edition making its paperbound debut. She's written 14 books on the culture of producing food and wine, winning awards such as the Andre Simon for "Collio" as best wine book. Her photos of Georgia have won an IACP award. Here she gives us, by the numbers: 70 recipes, 60 restaurants and wine bars, 40 family wineries, 10 regional maps, and 390 original photographs, many of which detail farmers markets and family cooks. She's got top log rolling from Redzepi (noma), Ottolenghi, and Petrini (founder of Slow Food). Georgia lies between the Caucasus Mountains and the Black Sea. It is one of the world's oldest winemaking areas, with wines made traditionally in clay qvevri buried in the ground, and searched for by lovers of natural wine. After the section on wine comes the food, beginning with the "supra" buffet-banquet-sharing feast and the elements of Georgian cuisine. Ingredients include ajika (capsicum paste), lobio beans, guda (sheep's cheese), tenili cheese, freshwater fish, gozinaki (honey and walnuts at New Year), jonjoli, khinkali dumplings, matsoni fermented milk, and lots more. There are only a few holiday recipes for sweets. Most dinners end with fresh fruit, nuts, or fruit leather. Preps have English and Georgian titles as well as scrips. Recipes have been edited for home cooks or otherwise simplified with substitutions. Metric and avoirdupois weights and measures co-exist in the preps. There is an impressive listing of sources and travel information, along with websites. The almost 40 page index includes a recipe planner for creating meals, a listing of the various foods by product, a listing of the restaurants and wine bars cited, an index to the wine, plus an index to the 12 regions of Georgia. And of course, there are are recipes by English title. A good book for armchair travellers, cooks, and culinary historians. Try the eggplant rolls; lobio beans stewed with herbs; beef and chickpea stew; beets with spiced walnut paste; chicken with nut sauce; corn meal with cheese; fermented cabbage and beets; mulberry and goat cheese salad; noodle and yogurt soup; and stewed nettles. --GRAINS FOR EVERY SEASON; rethinking our way with grains (Artisan, 2021, 368 pages, $55 hardbound) could easily have been titled "Grains for Every Reason" since it has so many adaptable features in the recipes for eating whole grains anytime. The authors are Joshua McFadden, a Beard winner, and Martha Holmberg. This is about cooking and consuming gluten grains such as barley, wheat, rye, farro, freekeh and gluten-free grains such as brown rice, millet, corn, oat, buckwheat, teff, amaranth, quinoa and even mixing the two categories together. Try Quinoa and Watermelon Salad with Pistachios and Spicy Pickled Peppers or Lamb and Bulgur Meatballs in Lemony Yogurt Sauce. Crispy Quinoa "Tempura" for Vegetables is a good example of blending rice, quinoa, and wheat. Well worth a look. B. And how about gift books for the beverage drinker? Try --FOOT TRODDEN; Portugal and the Wines That Time Forgot ( Interlink Books, 2021, 257 pages, $45 hardbound) is by Simon J Woolf and Ryan Opaz, and was originally published in the Netherlands. Iy's a very comprehensive book on the current day Portuguese wines, as told through the personal histories of its winemakers and growers. Covered are materials dealing with both old and new winemaking techniques. There are a ton of indigenous grape varieties that seldom make it out of Portugal. There is a lot of detail and depth here. Foot treading is still popular, in a traditional sense, as the winemakers deal with varying harvests and vintages of some 250 local grape varieties. The most popular varieties appear to be the whites Encruzado, Arinto dos Acores, Alvarinho and Fernao Pires, and the reds Ramisco, Touriga Franca, Touriga Nacional, and Baga. Nominated for many wine book awards (Andre Simon, James Beard Awards) and also chosen as the NEW YORK TIMES BEST WINE BOOK OF 2021. --WINE : a tasting course, from grape to glass (DK Books, 2013, 2021, 256 pages, $32 hardbound) is by Marnie Old. It was originally published in 2013; this is the updated and revised text. It's a fairly comprehensive and no-nonsense wine tasting course that covers every aspect of wine from grape to glass. Nuances are stressed through the tasting and appreciation process. Themed tasting exercises are located throughout the book, encouraging readers to learn at their own pace. All the while, there are copious notes on food and wine pairing, identifying the style spectrum, and distinguishing taste and smell. Old explores fun wine facts and explodes myths, giving you everything you need to talk, taste and enjoy your favorite vintage. --SPARKLING WINE FOR MODERN TIMES: a drinker's guide to the freewheeling world of bubbles (Ten Speed Press, 2021, 192 pages, $26 hardbound) is by Zachary Sussman. This is a definitive guide to sparkling wine today, complete with profiles of leading producers, production methods, bottle recommendations, colourful infographics, and illustrated guides. Sussman considers sparkling wine traditions and offerings from around the world. This approachable book explores fascination with sparkling wine and places each regional expression within the range from the radical grower revolution reshaping the highly conservative area of Champagne to Prosecco's overnight transformation into a multi-million-dollar brand to the retro appeal of natural wine's cult-hit "p tillant naturel" to the next generation of "real wines" from Lambrusco, and beyond. The book covers the essential information for each growing region and highlights up-and-coming areas such as Jura in France, the traditional-method Sicilian sparklers and Californian "orange" p t-nat. --CHEESE, WINE, AND BREAD: discovering the magic of fermentation in England, Italy, and France (William Morrow, 2021, 373 pages, $37 hardbound) is by Katie Quinn who spent time in England at Neal's Yard Dairy, in France with bread at Poilane's in Paris, and in Northeast Italy with winemakers Commellis. These simple staples of a great meal (bread, cheese, and wine) develop their complex flavors through a process known as fermentation. Katie Quinn spent months as an apprentice with some of Europe's experts to study the art and science of fermentation. Visiting grain fields, vineyards, and dairies, she brings the stories and science of these foods to the table, explains the process of each craft, and introduces the people behind them. A really good read, full of insights into the fermentation processes. --3 INGREDIENT COCKTAILS; 60 drinks made in minutes (Hardie Grant Books, 2021, 160 pages, $21 hardbound) is by Kate Calder who believes that the secret of a classic cocktail is simplicity. The fewer the flavours, the better. Everything is arranged by spirit, beginning with vodka, followed by gin, rum, tequila, whiskey, and "sparkling". Each has a series of snacks (about a half dozen each) to go with the drinks. Thus, gin needs sweet potato bites, chorizo, spicy mayo, baked ricotta with honey, rosemary-parmesan walnuts, et al. Typical gin includes gimplet, pink lady, negroni, dirty martini, gin rickey, et al. Great fun, especially the snacks, and a boon to the beginning cocktail drinker. Good value book too. --JUST A SPRITZ: 57 simple sparkling sips with low to no alcohol (Artisan, 2022, 176 pages, $25 hardbound) is by Danielle Centoni, with Eric Medsker as photographer. The Italian export, the Aperol spritz, with its classic (and simple) makeup of fizzy prosecco, sparkling water, and a splash of the bittersweet, citrus-flavored liqueur, is just the beginning. In Just a Spritz, Danielle Centoni shares a world of spritz variations. Add in sweet liqueurs and bitter amari, fresh juices, flavored kombuchas, and drinking vinegars to update the sparkling spritz. A spritz is quick to assemble and does not require a stocked pantry. Here there are more than 50 recipes (and numerous variations) organized by flavor profile and theme, including the Raspberry Beret, the Margarita Spritz, and the Cucumberbatch, as well as nonalcoholic spritz drinks. For a spritz newbie, a classic Negroni Sbagliato may be just the thing. Or the fruity-floral, scarlet-purple, picture-perfect Lady Lavender. Whatever the craving, from a sweet peach spritz to a slightly bitter and citric Cappelletti Shandy, there's a recipe to satisfy every thirst, along with colourful photos. Remember, these are all LO-AL or NO-AL concoctions. --WINE STYLE; discover the wines you will love through 50 simple recipes (Ten Speed Press, 2021, 176 pages, $28 hardbound) is by Kate Leahy with photography by Eric Scott. This is a quick, casual read covering the essential varieties that wine lovers need to know, and featuring more than 50 food preps for all manner of potential pairings. There are no rules here (especially none of the old-fashioned ones, like "seafood should always be paired with white"), but there are opportunities for exploring styles of wine such as dessert wines or orange wines with food. Typical are baked lemony feta with a crisp white wine, or caramelized cabbage and onion galette with a serious red, or smoked salmon spaghetti with sparkling wine, et al. --WHISKY: the manual: 102 whiskies, 5 ways (Ilex Press, an imprint of Octopus Publishing Group Ltd., 2014, 2022, 224 pages, $ 22 hardbound) is by Dave Broom who had previously published the book in 2014. It's full of practical and fascinating information about how to enjoy whisky. All whisky styles are covered, including blends. Along the way a good few myths are exploded, including the idea that whisky has to be taken neat. In 'What to Drink', the author explores flavour camps - how to understand a style of whisky and then moves on to provide extensive tasting notes of the major brands, demonstrating whisky's diversity. In 'How to Drink', he sets out how to enjoy whisky in many ways - using water and mixers, from soda to green tea; and in cocktails, from the Manhattan to the Rusty Nail. There is also pairing whisky with food. Coloured illustrations too. C.Perhaps some food and drink REFERENCE books? Such as: --JAPANESE CUISINE; an illustrated guide (Firefly Books, 2021, 128 pages, $19.95 softbound) is by Laurie Kie and Haruna Kishi. Kie has written many other Japanese cookbooks; Kishi is a Japanese illustrator. This little nifty reference work contains many recipes, anecdotes, histories, stories, maps, techniques, stylings, utiensils, native ingredients all wonderfully illustrated with watercoloured drawings. It can answer many questions: how to make sushi, miso soup, bento boxes; how to use Japanese knives, chopsticks, cooking vessels, seaweed. There is a special section on ramen and its many distinctive regional variations. Very lovingly produced, right down to the Japanese pictographs. --CHEESE, ILLUSTRATED; notes, pairings and boards (Chronicle Books, 2021, 144 pages, $28.95 hard bound) is by cheesemaker-cheesemonger Rory Stamp. He's got 50 of the more popular or accessible European and North American cheese, with notes on pairings and tastings. There are 15 cheese board suggestions. Popular cheeses include Cheddar, Brie, Gruyere, Roquefort, Epoisses, Parmigiano Reggiano, Emmanthaler, et al. The main cheese boards are by country: France, Italy, Switzerland, Spain/Portugal, British Isles, and North America, plus four entitled "Boards without Borders". That allows him to present some mountain cheeses and some dessert cheeses. Another good idea book, with lots of concise data. --BAGELS, SCHMEARS, AND A NICE PIECE OF FISH; a whole brunch of recipes to make at home (Chronicle Books, 2022, 208 pages, $36 hardbound) is by Cathy Barrow, an award-winning creator of many other cookbooks and food article writer. Here, in about 90 pages, she runs through the home bagel-making process. This is followed by 50 pages of schmears, both savoury and sweet, and concludes with a variety of fish. Other faves include her takes on salads, pickles and ferments, bagel sandwiches with salads, and a bunch of menus. Her homemade bagels mostly replicate the New York City style, but she also does cover the Montreal bagel, the Pumpernickel bagel, and a variety of others such as the Jerusalem bagel, the Turkish simit, the Flagel (flattened bagel), the Pletzel, the Bialy, plus a lot of sweet bagels. The highlight of the book is actually the 18 or so schmears plus variations, and this is very easy to do at home. In fact, you can, of course, buy your own bagels and fish, but make your own schmears for an innovative brunch. Eggs, chickens, and vegan options can easily replace fish. A good, single purpose book. --GENNARO'S LIMONI; vibrant Italian recipes for celebrating the lemon (Interlink Books, 2021, 192 pages, $45 hardbound) is by Gennaro Contaldo, best known as Jamie Oliver`s teacher in Italian cooking. He has been chef at many London restaurants before opening his own, Passione. He's written four major books on Italian food, appeared everywhere with his TV series, teaching masterclases, and writing magazine articles. Here he promotes the multi-purpose lemon which can refresh, brighten, cut through a rich dish, preserve, and even cook (through acidifying). Contaldo grew up with lemons in his native Amalfi Coast. Lemons are used everywhere, in virtually every dish. The flesh, pith and skin are chopped into salads. The zest can, well, add zest to any dish. Its leaves (if you have them) are used to wrap fish, meat, and cheese. But I did not see any references to seeds, nor to special types of lemons such as Meyers or Menton. There are about 100 preps, all arranged by ingredient, but starting with small plates, moving on to veggies, fish, meat, and desserts. The last thirty pages deal with drinks, preserves, sauces and dressings. There's a short history of the lemon , followed by uses for lemons outside the kitchen. He starts off with the absolutely brilliant but simple fennel and apple salad with a warm citrus ragu, followed by a pizza al limone with sausage, mozzarella and arugula. There's also rabbit baked in lemon leaves and a "marmellata di limoni" that is simple to prepare. There are some pasta dishes such as farfalle with capers and lemon or linguine with lemon and eggplant pesto. In addition to avoirdupois and metric weights there are avoirdupois volume measurements. There is excellent complementary photography by David Loftus. --LET'S EAT ITALY! Everything you want to know about your favorite cuisine (Artisan, 2021, 400 pages, $75 hardbound) is by Francois-Regis Gaudry "and friends" . It follows up on his successful "Let's Eat France" . This current book was written in French and published in France in 2020. It weighs about 5.5 pounds and measures 13.5 inches by 10 inches. It IS a coffee table book without the table. Just add legs. OK: the specs 295 topics, 1221 specialty foods, 244 iconic recipes, hundreds of profiles of Italian food icons, historical anecdotes, cultural references, illustrated step-by-step instructions for preparing the classics of risotto, gnocchi, and pizza dough (among others). The book thus covers 130 different styles of fresh pasta (including 20 different styles of stuffed pastas), dozens of salumi, dozens of olives, breads, cheeses, and even different regional styles of breakfasts. A reference book for the foodie. --GASTRO OBSCURA; a food adventurer's guide (Workman Publishing, 2021, 440 pages, $55 hardbound) has been pulled together by a food crew headed by Cecily Wong and Dylan Thuras. It's part of the Atlas Obscura family, a firm which seeks out the weird/wonderful delights of the world. With Gastro Obscura, it is the weird/wonderful food and drink of the world. Not everything here is "edible" for humans, but it is food for other living things. Curious people can explore what food and drink reveal about the places where they're made and the people who make them. Typical are a beer made from fog in Chile, threads of God in Sardinian pasta, histories of food conventions such as the Roman fish sauce factories, rice puddings, tea-houses. The arrangement is by continent, with Europe up first. Canada gets 26 pages, sub-arranged (like the other countries) by regions. There are lots of cultural bits about the Atlantic provinces, such as rappie pie (NS), seal flipper pie (NL), screech and iceberg ice (NL), cod tongues (NL) but only Thrills and bagged milk from Ontario. Illustrations include photos, food product adverts, action shots, and finished plates. This is a great reference book, created to be read over and over again. Hugely addictive. --DISTILLED: a natural history of spirits (Yale University Press, 2022, 328 pages, $40 hardbound) is by Rob DeSalle and Ian Tattersall, with illustrations by Patricia Wynne. It's a natural history survey of the wide world of spirits, from whiskey and gin to grappa and moonshine et al. In this follow-up book to A Natural History of Wine and A Natural History of Beer, authors DeSalle and Tattersall yet again use alcoholic beverages as a lens through which to gain a greater appreciation of natural history. This volume considers highly alcoholic spirits in the context of evolution, ecology, history, primatology, molecular biology, physiology, neurobiology, chemistry, and even astrophysics. With the help of Wynne, DeSalle and Tattersall address historical and cultural aspects and ingredients, the distillation process, and spirits and their effects. Some of their colleagues also contribute chapters on brandy, vodka, tequila, whiskies, gin, rum, eaux-de-vie, schnapps, baiju, grappa, ouzo, and cacha a. Covering beverages from across the globe and including descriptions of the experience of tasting each drink, the authors offer a comprehensive exploration of the scientific dimensions of spirits. D.For the more literate person, there are the histories, anthologies, "memoirs", polemics and humour of writers, chefs, and wine people. Some have called these memoirs "creative non-fiction", some with embellishments and gilding. And many of them may suffer from a lack of indexing, which makes it difficult to find what the writer said about another person or subject. But this also avoids the potential for lawsuits and disjointed noses. Nevertheless, they are rewarding to read. Who cares about poetic license? Here then are some that stood out from this year's run, and any of them would make great gifts for the reader. Here we go, in no particular order --CASSOULET CONFESSIONS; food, France, family, and the stew that saved my soul (Hardie Grant, 2022, 154 pages, $35.99 hardbound) is by Sylvie Bigar, a Swiss-French food and travel writer based in New York City. She took her magazine story idea and polished it up to this book. It's about Occitanie in south France, situated between Spain and Provence, and is centred around the ancient language and the cassoulet. It became a culinary obsession with her. She portrays the history of the dish and the various preparations, and of course the locals involved in the development of cassoulet and its many forms.he finishes with six recipes: the first three take about 3 days each, the fourth takes two days, the fifth takes 10 hours (and is a cholent), and the sixth takes 2.5 hours. A very well-written book about her search for cassoulet and for her family identity. --GOOD ENOUGH; a cookbook embracing the joys of imperfection & practicing self-care in the kitchen (Workman, 2022, 298 pages, $24.95 paperbound) is by Leanne Brown, author of GOOD AND CHEAP, a bestseller cookbook. It's a mix of personal essays, stories, and about 100 recipes: "this book is about the joys of imperfection". She believes that cooking can be a healing process, acknowledging fears and anxieties as well as letting them go, slowing down, and the sensory experience of creating meals to feed yourself and family. She stresses the importance of self-care and self-nourishment by proposing a gateway to calm cooking, beginning with the pantry and the mise-en-place in the "good enough preparation". Chapters deal with mornings, midday, weeknights, fun, and "good enough for others". Her end notes deal with leftovers, with an invitation to observe what happens to food the next day. Typical preps for weeknights involve weeknight farro casserole; fast white bean, chorizo, and hearty greens stew; leek and squash risotto with goat cheese and honey; bacon and kale risotto with fried eggs; saucy spiced chicken; and summer burgers. Try also spicy ginger-honey blondies or baklava granola or banana and date and cashew muffins. Ingredients are listed in American avoirdupois units, but there are two pages of conversions tables for the metric-inclined. One of her best concepts is the TL;DR ("too long; didn't read") which is useful for those longer recipes. In her case, she summarizes many of them by using a TL;DR headnote and 25 words or so. Cooking does not need to be depressing. --IMPERIAL WINE; how the British Empire made wine's new world (University of California Press, 323 pages, $43.85 CAD hardbound) is by Jennifer Regan-Lefebvre, an historian at Trinity College in Connecticut. It's full of good material, concentrating on the development of the wine industries in South Africa, Australia, and New Zealand. She argues that today's global wine industry exists as a result of settler colonialism and that imperialism was central, not incidental, to viticulture in the British colonies. For the large part, the wines were ignored by the landed gentry in the UK. They failed to match up with wines from France, Spain, Portugal, Germany and Italy. Plus they had a long transport from their origins. Canadian wineries are not covered or even mentioned, which is just as well because the only wines available from Canada were made from labrusca or hybrids. It was only after World War I that "colonial" wines became popular, and that was mainly because they were "patriotic" wines and plentiful if not cheap because of preferential import tariffs. An excellent read, well-researched. --JAZZ AGE COCKTAILS; history, lore and recipes from America's roaring twenties (Washington Mews Books, New York University Press, 2021, 159 pages, $25.95 hardbound) is by Cecelia Tighi who teaches American studies at Vanderbilt University. It is a short history of how the US Prohibition law of 1920 forced alcohol to be savoured in secret, and made all the more delectable when the cocktail shaker was forced to go underground. She takes a trip through the cocktail creations of the early twentieth century, letting readers into the glitz and (illicit) glamour of the 1920s. She dazzles with tales of temptation and temperance, and features about 70 cocktail recipes from the time to be recreated and enjoyed (The Bee's Knees, the Alexander, the Boulevardiere, Champagne Julep, The Cat's Pajamas, The Flapper, et al). --EPISTENOLOGY; wine as experience (Columbia University Press, 2020, 216 pages, $33 paperback ) is by Nicola Perullo who argues that wine comes to life not in the abstract space of the professional tasting but in the real world of shared experiences. Wines can change in these encounters, and drinkers along with them. Just as a winemaker is not simply a producer but a nurturer, a wine is fully known only through an encounter among a group of drinkers in a specific place and time. Wine is not an object to analyze but an experience to make, creatively opening up new perceptual possibilities for settings, cuisines, and companions. The result of more than twenty years of research and practical engagement, Epistenology presents a new paradigm for the enjoyment of wine and through it a philosophy based on participatory and relational knowledge. Interweaving philosophical arguments with personal reflections and literary examples, this book is a journey with wine that shows how it makes life more creative. A thoughtful read. --EAT, DRINK, THINK: what ancient Greece can tell us about food and wine (Bloomsbury Academic, 2020, 192 pages, $47.50 paperback) is by David Roochnik, who examines the role that foods play in the shaping of humanity such as the sharing of a good meal with friends and family and being just a necessity. He discusses classical works of Greek literature and philosophy in which food and drink play an important role. With thoughts on Homer's The Odyssey, Euripides' Bacchae, Plato's philosopher kings and Dionysian intoxication, Roochnik shows how foregrounding food in philosophy can open up new ways of understanding these thinkers and their approaches to the purpose and meaning of life. A very useful contribution to food studies, and very thought provoking as well. Part Two: STOCKING STUFFERS =========================== Stocking stuffers should be at the very top of everybody's gift list: something affordable from under $10 up to $25 or so, and that can also double as a host gift, being something small and lightweight. And of course, they can all stuff an adult stocking. Typical for food are: --FIRE AND SLICE: Deliciously simple recipes for your home pizza oven (Ryland Peters & Small, 2022, 128pages, $19.99 hardcover) is one of a publisher's series with previously issued recipes by a wide assortment of cookbook writers. This book is a bible designed for your home pizza oven There are tips and tricks for making the most of your appliance and producing perfect pizzas. You will find guides to making bases and sauces, and recipes that embrace the simplicity of classic pizza. For special occasions, there are more complex options like Pear, Pecorino and Taleggio Pizza with Honey and Sage, or Pizza Picante, plus focaccia recipes. --THE CHICKEN SHACK: Over 65 cluckin' good recipes that showcase the best ways to enjoy chicken (Ryland Peters & Small, 2022, 144 pages $27.99 hardcover) has a variety of quick and easy preps for all tastes and occasions. Entertaining a crowd? Try Garlic Butter Roast Chicken, or an appetizer of Chicken Caesar Sliders Wrapped in Parma Ham. Looking for some dishes for the family? Try Grilled Chicken Burgers, Chicken Quesadillas, or Spanish-Style Chicken & Rice. In search of something comforting after a long day? Opt for Chicken Noodle Soup, or Extra-Crunchy Crumbed Wings. Hot and spicy? Then Red Hot Buffalo Wings and Jerk Chicken may be what you need. --FESTIVE COCKTAILS & CANAPES: Over 100 recipes for seasonal drinks & party bites (Ryland Peters & Small, 2022, 160 pages, $19.99 hardcover) has this collection of drinks and dishes to guide you through Advent right up to the New Year. You'll find everything you need to host a group, with recipes for everything from a light Christmas morning brunch to a New Years Eve Soir e. Cocktails range from the Snowball to the Mimosa, with more unusual recipes to make your drinks very merry indeed. Simple recipes for bites and canap s, many of which can be prepared in advance, take the stress out of finding the perfect snack to accompany drinks and satisfy hungry guests: Slow Roasted Tomato Galette with Black Olive Tapenade & Goat's Cheese, Sesame Maple Turkey Fingers, or a Trio of Honey Baked Camembert With Calvados & Herbs. With recipes for dessert canap s and syrupy cocktails to sweeten up occasions, this book is stress-free. --THE ASIAN KITCHEN: 65 recipes for popular dishes, from dumplings and noodle soups to stir-fries and rice bowls (Ryland Peters & Small, 2022, 144 pages, $19.99 hardcover) presents the fresh, tasty, and lively flavors of fthe ood of South East and East Asia. The cuisine has never been more popular and is showcased here in 65 delicious recipes, bursting with nutritious ingredients. This is umami-rich food: Japanese miso or soy sauce, spiked with layers of aromatic Indian spices, or stuffed with fragrant Thai herbs, chile, and garlic. This collection of aromatic and sizzling hot recipes is a must for any lover of adventurous food, for appetizers and fingerfoods, for sharing with drinks, or speedy weekday dishes. Try Spiced Fishcakes from Thailand; Vietnamese Summer Rolls; or a spicy Indonesian Fiery Beef Satay. Quick and easy recipes for soups and noodle bowls include Sunshine Laksa or a Chicken Pad Thai. For an even more substantial meal, try a Thai Green Cauli Curry, Sweet & Sour Orange Chicken; or Citrus Ahi Tuna with Yuhu Dipping Sauce. Asian food is the modern way to eat well every day. Other little books (and calendars), for beverages, include those on beer, wine and spirits: --ART BOOZEL; cocktails inspired by modern and contemporary artists (Chronicle Books, 2021, 144 pages, $27.95 hard bound) is by Jennifer Croll, with illustrations by Kelly Shami. There's a couple of pages devoted to each artist (Banksy, Warhol, Picasso, Kahlo, O'Keefe, Hockney, et al-- about 60 in all) deftly illustrated and accompanied by a recipe for a cocktail expressive of that artist. There is the Yoko Ono built upon gin, Lillet Blanc, apricot brandy, grapefruit juice and grapefruit bitters. Or perhaps the Robert Maplethorpe with bourbon, lemon juice, hickory smoke, vermouth, bitters, salt and pepper. It is a good idea for a book, and we can all have fun trying the cocktails, and maybe seeing if there is a chance to mix and match. --SUMMER FIZZ: Over 100 recipes for refreshing sparkling drinks (Ryland Peters & Small, 2022, 144 pages, $23 hardcover), for when the days are rosy and long, fresh tart and tangy. Here's an array of tasty fizzy tipples useful for every summer occasion. If you're in the mood for dining al fresco, rustle up a French 75 or minty Mojito for one to start the evening. And when the weekends play host to a livelier gathering, prepare a pitcher of sparkling Cava Sangria to share, or cool off with a Berry Collins or a Strawberry and Ginger Mule. Whether you need a cocktail to impress or a mocktail to refresh, this collection is sure to be a winner. --WINE PAIRING PARTY; 16 wine profiles 80 perfect food pairings. (Chronicle Books, 2022, 160 pages, $28.95 hard bound) is by Liz Rubin. It is a great collection of folded pages, one for each wine, giving some blanket data and pairings. For Champagne, we are to look for citrus pith and red fruit. The food pairing here centres around fatty cheeses, cured meats, fried chicken, and sushi. She's also got a menu for New Year's Eve, with Brillat-Savarin, dried fruit, baguette, and a bottle of non-vintage Blanc de Blancs. There are other sections on prosecco and pet-nat sparklers. Good fun in a book priced under $30. --HUGH JOHNSON'S POCKET WINE BOOK 2023 (Mitchell Beazley, 2022, 336 pages, $20 hardbound, $9.99 Kindle ebook) is a guide to wines from all around the world, not just to the "best" wines. His co-author is Margaret Rand, who has taken over the book as Johnson has now retired.. It is in its 46th year (first published in 1977). Johnson claims more than 6000 wines and growers are listed. News, vintage charts and data, glossaries, best value wines, and what to drink now are here. His book is arranged by region, with notes on the 2021 vintage and a few details about the potential of 2022, along with a closer look at the 2020. He's got notes on what wines are ready to drink in 2023. There's a new colour supplement with shots and notes on how wine ages. The book has also moved into food pairing: there is a section on food and wine matching. He also has a listing of his personal 200 fave wines. The Kindle edition is digitally enhanced for word searching, so it often beats a printed index for retrieving data and it is $10 cheaper! Either print or digital is a great purchase.... --A YEAR OF GOOD BEER 2023 PAGE-A-DAY CALENDAR (Workman, 2022, 320 pages, $22.99) quenches the beer lover's thirst: microbrewery recommendations, beer lore, trivia, history, labels, vocabulary, tasting notes, beer festivals, and more daily fun. America's bestselling beer calendar now with 1.5 million copies in print has a year of recommendations for every season and occasion. Crack open Sierra Nevada's easy drinking Wild Little Thing Slightly Sour Ale, with aromas of guava, hibiscus, and strawberry combining for a nicely balanced tartness. Or the Schlenkerla Oak Smoked Doppelbock, boasting a smooth smokiness and multilayered malt intensity. Plus craft ingredients and hops, beer trivia quizzes, food pairings, proper glassware for beer styles, destination beer tours. Some of the beers appear as imports in Canada, but otherwise there are few Canadian brews included. Lights, wheat, lagers, ales, porters, session beers, stouts, seasonal beers, and lambrics they're all here, 165 or so craft beers. If you buy any of the PAD calendars, then you can go online to the website and pick up other, free stuff, at www.pageaday.com . ==================================== ON THE DEAN S LIST: MY 25th(!!) ANNUAL SURVEY OF FOOD AND DRINK-RELATED BOOKS SUITABLE AS HOLIDAY GIFTS FOR THE 2021 COVID-19 PERIOD DECEMBER 1, 2021 ============================================================== By Dean Tudor, Ryerson Journalism Professor Emeritus and Gothic Epicures Writing, www.deantudor.com (World Wine Watch Newsletter). Blog: http://gothicepicures.blogspot.com Twitter: @gothicepicures Reviewer Timeline: Cookbook Reviewer, Library Journal, 1969-1974; Cookbook Columnist and Lead Reviewer, The Booklist (American Library Association), 1974-1985; CBRA Cookbook Reviewer, 1975-1985; Freelance Cookbook Reviewer, 1985-1999; Gothic Epicures Writing Lead Cookbook Reviewer, 2000+ These food and wine book reviews are always available at www.deantudor.com and at my blog http://gothicepicures.blogspot.com ------ There are always many new food and wine books out there for people who have picky tastes!! What to choose? I have cast about for material and have come up with a decent selection of materials published in 2021 to satisfy any pocketbook, any host, and any friend or relative. All books and book-like materials that are listed here are RECOMMENDED for gifting, and can be purchased at a discount via Amazon.Ca, Chapters.Indigo.Ca (with free delivery on a total purchase of over $35 or so), or even The Book Depository in Guernsey UK (free delivery and no GST). Price Alert: Books are in Canadian dollars, but because of USD fluctuations, all prices may vary. Part One: TOP GIFT BOOKS ======================== A. Art/travel/restaurant cookbooks might be some of the best books to give a loved one (or to yourself, since you are your own best loved one). Most may cost you an arm and a leg. Books for the coffee table have their place in the gift scheme: just about every such book is only bought as a gift! And are often perused first by the donor (you). Don t let the prices daunt you. Such books are available at a discount from online vendors. Because of the economy , not too many pricey food and wine books were released this year. Herewith, and in random order: --AMBER & RYE; a Baltic food journey (Interlink Books, 2021, 256 pages, $45 hard covers) is by Zuza Zak, an award-winning Polish storyteller cook who has published books and articles dealing with Eastern Europe as her beat. She has also appeared on the Food Network. Her PhD studies are focused on exploring Eastern European food from a socio-cultural perspective, as a cultural anthropologist would. The Baltics are between Eastern Europe and Scandinavia, with many culinary influences. There is also a confluence with Poland bordering Lithuania (she's got some Baltic DNA in her). So here she's got guidance around the capitals of Estonia, Latvia and Lithuania, with local stories from the chefs, the cooks, the greengrocers, the farmers. In addition to the stories on food and travel, she's also incorporated poetry, literature, song, and proverbs. The arrangement is loosely by course, from apps through snacks, soup, mains, salads, sides, fermented foods, desserts and beverages. There are extensive notes on ingredients and a bibliography for further reading. Typical preps are rhubarb and rose meringue tart, potato-fennel-fish bake, charred pork chop with apple and sea buckthorn sauce, fermented beet slaw, crayfish salad, creamy barley groats with asparagus, fermented wild garlic and buckwheat soup, and nettle leaf salad. --CYPRUS CUISINE (Whitecap, 2021, 274 pages, $34.95 papercovers) is by Christina Loucas, a Victoria BC-based creator of Afrodite's Kitchen, a website devoted to Cypriot food. It was originally published in 2016 in Italian, and here it is translated into English. It is a very good well-researched summary of Cypriot food: she's got 80 detailed recipes that range from classic to contemporary. Food in Cyprus has been heavily influenced by the spice trade and its location in the Mediterranean near the Middle East. It's part memoir, part travel guide, and part cookbook like so many other regional cookbooks. She has the basic history of food in Cyprus, the larder/pantry needed to maintain a kitchen, some drinks (tea, lemonades, coffee), and then moves on to breads and pastries such as halloumi mint scones, tsoureki (Easter orange bread), kattimeri (crepes), and koulouria (sesame bread rings). Next up in the meal are soups, salads, small bites, mains, condimenti, cakes and sweets. Her book also concludes with some suggested dinner menus for 2, 4 or 6 persons, followed by a listing and description of local markets in Limassol and Nicosia. It is a bright book , loaded with exceptional closeups of finished plates. --FLAVORS OF THE SUN; the Sahadi's guide to understanding, buying, and using Middle Eastern ingredients (Chronicle Books, 2021, 352 pages, $50 hard covers) is by Christine Sahadi Whelan, culinary director of her family's 130 year-old importing firm in Brooklyn. There are about 120 relatively simple preps here, including the range from starters through desserts. It's all arranged by context: bright, savory, spiced, nutty, and sweet, along with nine special menus for that holiday gathering or outdoor summer party, brunch, meze, buffet and/or cocktail party. The basic flavours (found all over the Middles East) that suggest these foods are found in sumac, urfa pepper, halvah, pomegranate molasses, and preserved lemons. Lots of scrumptious photos and salivating texts. They give us much detail on what to look for in buying foods and what to serve with what foods. Highly recommended. --ISLAND EATS; signature chefs' recipes from Vancouver Island and the Salish Sea (Figure 1, 2021, 200 pages, $38.95 hard covers) is from the team of Dawn Postnikoff and Joanne Sasvari, both food and drink writers and editors (they are with Edible Vancouver Island magazine). This is the latest in the Canadian food city series from Figure 1 there are now 10 of them: Calgary, Edmonton, Montreal, Toronto. Ottawa, Winnipeg et al. And they are exceptional arm chair traveller books. The tried and true formula is to present details and photos about about the best restaurants in the region followed by a house specialty recipe usually with a pix of the finished plate. For example, Glo Restaurant + Lounge, led by Andrew Fawcett. Does a Tan Tan City Salad using chicken breasts, and a Spicy Kung Pao Tofu bowl. The Butchart Gardens does an Okanagan Cherry Panzanella and a Maple Bourbon Verrine. Forty-one restaurants or businesses, arranged alphabetically. Terrific presentations for that Western Canada food fan. --SUMAC; recipes and stories from Syria (Interlink Books, 2019, 2021, 248 pages, $45 hardbound) is by Anas Atassi, who emphasizes his family's food traditions and culture. He's a Syrian chef now living in the Netherlands (this book was originally published in Dutch in 2019). Here are 80 classic and contemporary recipes strewn about various chapters such as breakfast, mezze (his mother's annual soirees), street food, grains, veggies, meats-poultry-fish (midsummer BBQs) , and desserts (the Ramadan table). Each prep has a story with some illustrations, plus a Syrian name for the dish. Excellent photography and layout, more about food than about travel. Preps are perfectly adaptable for the North American kitchen: Sumac is an essential ingredient in Syrian cooking; it is used everywhere. This is a nifty exploration of a series of influences from the Ottomans, the Persians, and the French. Take a look at lamb koftas in tahini sauce or shorbat ameh (lamb shanks) or musakham wraps. --BASQUE; Spanish recipes from San Sebastian & beyond (Hardie Grant Books, 2016, 2021, 256 pages, $32.99 hard covers) is by Jose Pizarro (a Basque chef who owns three restaurants in London. It's a well-illustrated and photographed travelogue-cookbook and a great introduction to the Basque cuisine and country. It's all arranged by ingredient: meat, fish, veggies, desserts, concluding with a collection of Basque menus: two for pintxos, others for a simple three course menu and for a feasting menu for friends. Typical are roasted chicken wings with oregano and garlic, cured duck ham with pomegranate salad, griddled marinated quail with pickled shallots, piquillo peppers stuffed with oxtail, sukalki (beef stew), sardines a la plancha, pan-fried hake with wild chanterelles, and pan-fried porcini with egg yolk. It's a major contribution to the arena of Spanish cookbooks. --PORTUGUESE HOME COOKING (Interlink Books, 2021, 304 pages, $45 hardbound) is by Ana Patuleia Ortins, who has a degree in culinary arts and teaches Portuguese cooking. She's also written Authentic Portuguese Cooking. She makes strong use of her family background from the Alto Alentejo region. In common with many cookbooks, it is arranged from soup to nuts, ending with material on wines and cocktails. And in common with many books in this Interlink series, it is loaded with photos of food and family. Typical pantry ingredients include onions, garlic, tomatoes, paprika, bay leaves, red pepper paste, cumin, chili peppers, cilantro, olive oil, vinegar and wine. Just add meat and veggies and fruit, and then choose a cooking method (braise, saute, roast, etc.). It is not really that simple, but then it is home cooking without the molecular work, the sous vide, and other typical restaurant procedures. Her petiscos (little dishes) are smaller versions of mains: chicken pies, clams cataplana, fireman's linguica, fresh cheese, salt cod cakes, shrimp rissoles, graciosa-style tortas. Her family's region is well-known for wheat, olives, pork, wine and a cork industry. --MACEDONIA: THE COOKBOOK; recipes and stories from the Balkans (Interlink Books, 2021, 272 pages, $45 hardbound) is by Katerina Nitsou, who grew up in a large Macedonian-Canadian community in Toronto before moving on to Le Cordon Bleu, the LA Times Test Kitchen, catering and private chef in California and subsequently living in Australia. It's a great little book in the renowned Interlink series of regional cuisines. Macedonian food has been described as a rich mosaic of influences fro, Middle East and Mediterranean foods, tempered by the rest of the Balkans. It's arranged by course, and each of the 100 preps has both an English and a Macedonian name. First up are the small plates of mezze, then salata, supa, meso (meats), zhivina (poultry), riba (fish), zelenchuk (veggies), leb (breads), slatko (sweets, and zimnica (preserves). There are descriptive notes, culture, stories, memoirs, and many photographs. Typical dishes include leek crepes (palachinki so praz), lekja supa, pilinja pecheni (braised quail), and kozinak (Easter bread). --FLORENTINE; the true cuisine of Florence. 2D ed. (Hardie Grant Books, 2016, 2020, 272 pages, $42.99 hard covers) is by Emiko Davies, who, in her mid-twenties, moved to Florence to study art restoration and photography (she did the location photography for this book). Her book is a travelogue-cookbook she has also written two other Italian food cookbooks, and continues to write about regional Italian food and travel for numerous publications and her own blog. There is a brief history of Florence and its food and culture, a Florence city guide and address guide, glossary, and bibliographic references. Preps and dishes are strewed about such walking tour topics as La pasticceria (pastry shop), Il forno (bakery), Il mercato (market), la trattoria , il macellaio (butcher), with typical dishes such as panino con insalata belga, pecorino e miele (panino with Belgian endive, pecorino cheese and honey), crostone con salsiccia e stracchino (crostone with sausage and stracchino cheese), piselli all Fiorentina, insalata di farro, frittata di finocchi (fennel frittata). She's good at telling the story of food in Florence plate by plate. Yet another great regional cookbook. --FOODIE BREAKS: England, Scotland, Northern Ireland, and Wales (Dog'n'Bone, 2020, 144 pages, $19.95 flatbound) is by Richard Mellor who had previously written Foodie Breaks: Europe. In this book he examines 25 cities and towns with 250 (10 each) essential eating experiences within his UK homeland. With pictures, it provides a snapshot of 25 culinary UK hotspots with recommendations to try establishments. He's got the best places for breakfasts and brunches, street food, gastropubs, inexpensive diners, and cool places to drink. This is a quick, easily digestible summary for your British traveller. --ARZAK + ARZAK (Grub Street, 2020, 256 pages, $49.95 hardbound) is by Juan Mari Arzak and his daughter Elena Arzak. The Restaurante Arzak has been in San Sebastian since 1897, and it has had three Michelin stars since 1989. It has also been included on the World's 50 Best Restaurant list since the ranking's early days. Elena has been there since 1994 after working her way through the kitchens of Troisgros and El Bulli, among others. This is a lavishly produced book celebrating the research and the gastronomy of one of the finest restaurants in the world. This is the beginning of the New Basque Cuisine. Copious photographs and generous texts illuminate every phase of their daily work together and with the 64-member team, and includes a separate chapter on their research and research methods. Finally, at page 113 we arrive at the beginning of the 64 recipes which Jaun Mari and chef Elena worked out together over the past 10 years, with great colour photographs of ingredients and finished plates. It begins with hake and chickpea paint, moves on to veal cheeks stew, nectarine and squid vines, and ends with honeymead and fractal fluid. It would be pretty hard to find a better gift book for the gastronome. --AEGEAN (Interlink Books, 2021, 224 pages, $50 hardbound) is by Marianna Leivaditaki, who was raised on Crete and now is a London UK chef at Morito. Her paean to the Aegean is centred largely on Crete as just one of the many islands that belong to Greece. Other major islands include Rhodes, Karpathos, and Kasos. As the largest and most populous island, Crete has an original cuisine that Leivaditaki delves into. She conveniently divides the book into three: the sea, the land, the mountains, with recipes and personal stories for each. And there are lots of great photos here of prawns with ouzo, orzo and zucchini, tomato and oregano fritters with feta, and the kakavia one-pot fish stew. This is the Mediterranean diet in all of its full-blown glory, with olive oils, fresh veggies, fruits, nuts, whole grains, fish. A delight. --PARWANA (Interlink Books, 2021, 256 pages, $52 hardbound) is by Durkhanai Ayubi, with recipes by Farida Ayubi and Fatema Ayubi.. These are stories and preps from an Afghan kitchen -- Parwana Restaurant in Adelaide, Australia, which opened in 2009. The 100+ recipes have been family-held for years, and embrace both day-to-day preps and celebrations: rice, curries, meats, kebabs, naan flatbread, halwah, dumplings, Afghan pasta, sweets, chutneys, pickles, soups and breads. Everything is complemented by food photography and family photos as the text convincingly shows the interrelationship between food, people and communities over time and place. There's morabayeh anjir (whole fig jam), torshi bemasalah (pickled veggies), shorwa thin soup with vegetables, aush thick soup with noodles, and banjaan borani (braised eggplant with yogurt dressing). --TABLES & SPREADS (Chronicle Books, 2021, 288 pages, $27.95 USD hardbound) is by Shelly Westerhausen Worcel with Wyatt Worcel. She's a vegetarian food blogger; he's an aquaculture graduate. Together they have compiled a go-to guide for snacks, small gatherings, and inviting feasts. They present 21 inspired design ideas, with timelines, shopping lists, and diagrams. Plus of course the recipes. The duo's got some tips for choosing a theme and styling the food in a creative manner. Linens, flowers, and music complete the picture. Platters can be as small as a burrata bar or a creamy polenta spread, or just a selection of delicious dips. Some typical themes embrace a savoury focaccia party, a mezze spread, pierogi dumplings, breakfast nacho buffet, Dutch baby party, and the like. Taking their notes and ideas you can create many more tables and spreads. There's one spread for boughten sliced meat and sausages, but the recipes themselves are all vegetarian. --VEGAN RECIPES FROM JAPAN (Grub Street, 2020, 208 pages, $32.95 hardbound) is by Malte Hartig and Jule Felice Frommelt. He's a trained chef with a PhD on Japanese food and culture and Zen Buddhism; she's a freelance food photographer and recipe developer. Together they write about what is essentially shojin ryori : the traditional dining style of Buddhist monks in Japan, made without any animal products. So it becomes a perfect vegan diet. Foods are based on tofu, seaweed, seasoned veggies and wild mountain plants. Balance and alignment are brought to the body, mind and spirit. The preps are simple and humble, seasonally done with Japanese ingredients such as miso, soy sauce, sake, mirin, dashi, and mostly steamed or grilled or deep fried. The arrangement is by season, beginning with spring, and there are many cultural/social background notes, along with a glossary and other references. --BITTER HONEY; recipes and stories from the Island of Sardinia (Hardie Grant Books, 2020, 256 pages,, $58 hardbound) is by Letitia Clark, a seasoned UK chef with a great resume that includes pastry and baking. She moved to Sardinia with her then-boyfriend (also a cook) to work a rural farm and produce Sardinian recipes. Although Italian, there is a strong French influence from this part of the Mediterranean (e.g., the onion soup prep is straight French Onion Soup). As she says, it's all about traditions, stories and memories, with insight into people's lives, habits and histories. Age-old methods and tools means that just about everything is cooked very slowly. So this is all home-food with great photography by Matt Russell. Topics are arranged by theme: apertivo, terra, merenda, mare, verdure, grano, and dolci e bevande. There 's a Sardinian pantry, which includes bay leaves, borage, capers, chestnuts, limoncello, myrtle, guanciale, and oranges. Lots of local food and colour here a good book for your Mediterranean food lover who has everything (when was the last time you saw a Sardinian cookbook?) --CARPATHIA; food from the heart of Romania (Interlink Books, 2020, 224 pages, $49.95 hardbound) is by Irina Georgescu, a Romanian food writer with a blog (Small Bites). Romania is a well-travelled through country with many melting pot dishes. I was very impressed with a Romanian food documentary film from some years back, about farmers who grew just two crops (potatoes and cabbages) and tried to work with a depressed market for those two items. So I used this book's index to find caraway sauerkraut clorba with potatoes, potato bread in cabbage leaves, and potato moussaka. There were more preps with cabbages, including sauerkraut. Her book concentrates on small plates (from her blog), breads, street food baked goods, and a broth soup augmented by bors (sour fermented wheat) or by ciorba (vinegar, pickled brine). The heart of Romanian cuisine is carefully explored with material on pork, coarse polenta, broth, garlic, cheese, yogurt, pickles, and wine. Desserts are based on the Austro-Hungarian empires. She concludes with some notes on the seasons and superstitions in Romanian cuisine, the culinary heritage, and the cultural food values. --THE FRENCH LAUNDRY, PER SE (Artisan, 2020, 400 pages, $100 hardbound) is by Thomas Keller, a major cookbook author with material from all of his reaturants, and the first US chef to have two Michelin Guide three-star-rated restaurants. The French Laundry is in Yountville, California, and per se is in NYC. Both are connected by video, and both exchange ideas. The major secret to Keller's success has been acquiring the best top notch ingredients from their food connections: the farmers, fishermen, foragers. Here are the major 70 prep recipes plus photos and descriptions for home use and entertaining, plus 40 more recipes for the basic techniques of saucing, dehydrating, broths, compound butters, and more. Food stories and essays complete the package. Typical plates include smoked sturgeon rillettes and celery root pastrami. Not only is this a coffee table book, at 28.5 cm. square in size -- it IS a coffee table by itself.....Just add legs...For the foodie in your life. --PERSIANA; recipes from the Middle East and beyond (Interlink Books, 2014, 2021, $49.95 hardbound) is by Sabrina Ghayour. It's a needed reissue of a Middle East food and culture book, with 100 preps for dishes from the Mediterranean Sea's south and eastern shorelines. All of the dishes are modern and accessible, covering the range from mezze through breads, soups, tagines, roasts, salads, and desserts. Dishes include fava beans with garlic, dill and eggs (baghala ghatogh), smoked eggplants with garlic (mirza ghasemi) and lamb-butternut squash-prune-tamarind tagine. Many dishes are from the eastern end of Iran-Persia, and some of the variations come African shores. Food culture notes accompany all dishes. B. And how about gift books for the beverage drinker? Try --THE CURIOUS BARTENDER'S GUIDE TO RUM (Ryland, Peters & Small, 2017, 2020, 160 pages, $19.95 hardbound) is by Tristan Stephenson. It was originally part of a much larger work in 2017, and now it has been abridged with an expanded Directory of Distilleries. So: there is material on the history of rum, how rum is made, and some recipes for rum cocktails plus a glossary. Thumbnail sketches all the way and a bargain for under $20. --THE NEGRONI; a love affair with a classic cocktail (Artisan, 2021, 160 pages, $22.95 hardbound) is by Matt Hranek, who has done major research in this area. The Negroni is a great Euro-cocktail with its botanicals from the bitters, the vermouth, and the gin. The best ones have a balance of bitter and sweet. This current book comes well-endorsed by Chef Michael Ruhlman: This is one of the best books devoted to a single cocktail I've read. Hranek begins with the components of Italian bitters (I think Campari has a stranglehold here), moving on to Italian red vermouth (Antica Formula Carpano or Punt e mes) and then gin. Garnishes, ice, and equipment come next, followed by 31 recipes for the drink and 11 food snacks. Terrific illustrations, mostly posters. He's even got a list of the best places in Europe to enjoy the Negroni! --THE MARTINI; perfection in a glass (Artisan, 2021, 150 pages, $22.65 hardbound) is by Matt Hranek, who also wrote the definitive THE NEGRONI (see above). It's a great basic guide, covering gin, vermouth, bitters, garnish and even vodka (if need be). All the gin preps here can easily become vodka preps. It all depends on how much juniper-forward tastes you would enjoy. There's a cultural history of the drink, barware and glassware, various techniques (stirred, shaken, et al), and a whole pile of over illustrated 30 variations to try out. The martini is the consummate cocktail: writers, actors, politicians. You could start with the Martinez from 1849, but it's a lot sweeter since it uses sweet vermouth. It's more like a gin Manhattan without the bourbon. The concluding section has a listing of 10 appropriate snacks, an espresso martini, and a listing of global bars to savour this drink. --WINE FROM ANOTHER GALAXY (Quadrille, 2020, 354 pages, $65 hardbound) is by Dan Keeling and Mark Andrew, MW, co-founders of Noble Rot magazine and restaurants in Bloomsbury and Soho. They also own a wine importer, Keeling Andrew & Co. It's an unusual wine book, based on their writings in Noble Rot magazine. Part one is the Shrine to the Vine with primer-like detail on how wine is made, noble grapes, how wine ages, wine cellars, desert island wine lists. How to serve wine, how to order wine in a restaurant, even a hilarious alternative wine aroma wheel. Part two is the road trip travel through Europe the people and places behind their fave wines: France, Hibernia, Italy, Germany, Greece, ending with English sparklers. And it ends with a listing of their top wines, about 99% of which are from France (who knew?). An interesting book for the millennial wine lover. --ZERO PROOF COCKTAILS; 90 non-alcoholic recipes for mindful drinking (Houghton Mifflin Harcourt, 2021, 256 pages, $32 hardbound) is by Elva Ramirez, a freelance lifestyle journalist and consultant, formerly with the Wall Street Journal, Forbes and others. The book notes, as consumers become more mindful and re-examine their relationship with alcohol, the no-proof movement is gaining more and more prominence . Here is a collection curated by Ramirez, with preps and notes of cocktails and mocktails from an international assortment of bartenders and bars. It's all arranged by taste, from bright and refreshing through fruity and floral, tangy and tropical, rich and decadent, and even vegetal and savoury. Forty contributors and their deets are noted. Recipes for a huge selection of syrups are given, and the author also presents a short history of temperance movements. A great book gift for any time of the year, with such as Seedlip spice and all things nice, morning grove fizz, almost famous, and the red passion. --THE SCIENCE OF WINE; from vine to glass. 3rd ed.(University of California Press, 2005, 2012, 2021, 224 pages, ISBN 978-0-520-37950-3, $48.38 CAD hard covers) is by Jamie Goode, UK wine writer and columnist. The first edition in 2005 was the Glenfiddich Drink Book of the Year. It's a great introduction to the scientific and technical innovations applied to grape-growing and winemaking. He explains how the practical applications of science affects the quality, flavour and perception of wine. In addition, there is also some material on Mother Nature such as the newly re-written climate change and global warming chapter, and how this is affecting wine production and styles. As the book is about the science of wine, he also covers biodynamics, health benefits, and screw cap closures. About half the book is totally new or extensively re-written and updated to this third edition (published nine years after the second edition): a discussion of when things go wrong , vine immunity and breeding for resistance, yeasts and bacteria, non-saccharomyces, phenolics, extraction and maceration, whole cluster and carbonic maceration, wine faults, evolution of levage, flotation, and sweet wine. This is an immensely accessible book, written for the lay person, and with a glossary and bibliography at the end. C.Perhaps some food and drink reference books? Such as: ----PIE ACADEMY; master the perfect crust and 255 amazing fillings with fruits, nuts, creams, custards, ice cream and more: expert techniques for making fabulous pies from scratch (Storey Publishing, 2020, 470 pages, $48 hardbound) is by Ken Haedrich who runs the Pie Academy and has authored more than dozen cookbooks. He's also won a Julia Child Cookbook Award. Since the subtitle is fairly explanatory, I don't really need to add much more: there's a lot of primer material about pie making and doughs (the first 86 pages) followed by pies arranged by fruits such as berries, apples, pear, pumpkin, cranberry, et al. Then come the nuts, custards, hand pies of minis and turnovers, icebox pies, and cream pies. The ingredients are by volume but there is a metric conversion chart. There are even some savoury pies using cheese and eggs. A good-looking gift for the baker in the family! --A FIELD GUIDE TO CHEESE; how to select, enjoy, and pair the world's best cheeses (Artisan, 2018, 2020, 272 pages, $37.95 hardbound) is by Tristan Sicard. It was originally published in French by Hachette in 2018; this is the English translation for the North American market. Over half of the book is devoted to the listing of cheeses. This is arranged by style: fresh cheeses, whey cheeses, soft with different rinds, pressed cheeses, blues, stringy, runny and flavoured cheeses. The rest is for how cheese is made, where to find cheeses, and how to taste cheese (with aroma wheels, alcohol pairings, different cheese platter services for 3 or 5 or 7 cheeses, and how to wrap cheese for storage. Excellent reference tool. --DUMPLINGS AND NOODLES; bao, gyoza, biang biang, ramen, and everything in between (Hardie Grant Quadrille, 2020, 192 pages, $35 hard covers) is by the indefatigable Pippa Middlehurst (winner in 2018 as Britain's Best Home Cook) who actually makes all her own noodles and dumpling pastas. Her book is divided into three parts: dumplings, noodles, sauces plus sides and snacks. Great photographs of Pippa at work, a section on how to use this book, a pantry one can live with (variety of sauces, oils, pastes and vinegars) , types of equipment needed, and cooking from frozen. Dumpling wrappers and noodles are easily bought. She's got six meal planners for course suggestions, ranging from a Friday night in to a Vegan dinner to something for the kids. There are only two recipes for dumpling dough (these are all that you will need): fa mian and jiaozi-- both richly illustrated with photos and texts on technique. There are plenty of sauce recipes, such as dan dan, spicy sesame, crunchy topping, XO sauce, chilli sauce, and others. Typical preps include okonomiyaki (my fave), spring onion pancakes, rainbow soba salad, ramen eggs, and yakisoba. Not only for the adventurous cook but also for the armchair chef. Highly recommended, especially as a chef's reference book. --BOWLS & BROTHS; build a bowl of flavour from scratch, with dumplings, noodles and more (Hardie Grant Quadrille, 2021, 176 pages, $35 hard covers) is the follow-up book by the indefatigable Pippa Middlehurst. These are broth-based preps with layering, seasoning (sauces, crunchy bits, aromatics), and ultimate versatility: constructing a bowl from the bottom up for max texture and flavour. She continues along the lines of her Dumplings and Noodles book, from ramen to rice bowls. The layout and illustrations continue on from her first book, with separate chapters on noodles, hotpot, dumplings, rice and sweets. A lot of what she covers comes from foraging in her freezer and refrigerator plus a quick look at her shelf pantry for extras. The principles are exceptionally useful and have a wide application to what you can find at home. Not only for the adventurous cook but also for the armchair chef. Highly recommended, especially as a chef's reference book. Yum-yum to both books. --GASTRO OBSCURA; a food adventurer's guide (Workman Publishing, 2021, 440 pages, $55 hardbound) has been pulled together by a food crew headed by Cecily Wong and Dylan Thuras. It's part of the Atlas Obscura family, a firm which seeks out the weird/wonderful delights of the world. With Gastro Obscura, it is the weird/wonderful food and drink of the world. Not everything here is edible for humans, but it is food for other living things. Curious people can explore what food and drink reveal about the places where they're made and the people who make them. Typical are a beer made from fog in Chile, threads of God in Sardinian pasta, histories of food conventions such as the Roman fish sauce factories, rice puddings, tea-houses. The arrangement is by continent, with Europe up first. Canada gets 26 pages, sub-arranged (like the other countries) by regions. There are lots of cultural bits about the Atlantic provinces, such as rappie pie (NS), seal flipper pie (NL), screech and iceberg ice (NL), cod tongues (NL) but only Thrills and bagged milk from Ontario. Illustrations include photos, food product adverts, action shots, and finished plates. This is a great reference book, created to be read over and over again. Hugely addictive. --GRIST; a practical guide to cooking grains, beans, seeds, and legumes (Chronicle Books, 2021, 448 pages, $50 hardbound) is by Abra Berens, a Michigan-based chef, author (her Ruffage was a Beard Nominee), and former farmer. So she's travelled from grower to eater, and is connecting more people to the source of their foods. She's got more than 80 recipes for 28 different types of grains, legumes and seeds, and more than 160 variations, and more than 55 recipes for condiments of sauces, dressings, and pantry items that can mix-and-match multiple flavours. These are all basic preps, with at least three variations for each recipe that are useful for substitutions, seasonal produce, or whatever is at hand. Everything here can be considered a go-to dish. It's a marvellous reference book with international global scope in preps and flavours. Indeed, she promises a week's worth of lentils without any boredom. She details creating a myriad of fresh bean salads. The book is nicely illustrated with photography, line drawings, stories about the grains, and more stories about farmers who produce them. She's added a glossary of terms, a list of sources, a vegetable cheat sheet, and good common sense. D. For the more literate person, there are the histories, anthologies, memoirs , polemics and humour of writers, chefs, and wine people. Some have called these memoirs creative non-fiction , some with embellishments and gilding. And many of them may suffer from a lack of indexing, which makes it difficult to find what the writer said about another person or subject. But this also avoids the potential for lawsuits and disjointed noses. Nevertheless, they are rewarding to read. Who cares about poetic license? Here then are some that stood out from this year s run, and any of them would make great gifts for the reader. Here we go, in no particular order --MY PLACE AT THE TABLE; a recipe for a delicious life in Paris (Houghton Mifflin Harcourt, 2021, 239 pages, $39 hardbound) is by Alexander Lobrano, a food and travel writer (articles and books) now living in Paris and the South of France. The subtext is how does a timid boy from the suburbs of Connecticut become one of the most influential dining critics in France? He's also met enough high flying performers along the way to get a considerable number of log rollers: Ruth Reichl, Bill Buford, Alice Waters, Devil Lebovitz, Alain Ducasse, He's adept at shaking up the bistro scene, commenting on exciting new dishes made with international ingredients. At the end, he's got 15 pages devoted to his fave 30 hangouts in Paris, ranging from simple through complex (and priced accordingly). His memoir is absorbing and well-worth reading, although it lacks an index to tie it all together. --WHY WE COOK: Women on food, identity, and connection (Workman Publishing, 2021, 232 pages, $33.95 hardbound) has been pulled together and edited by Lindsay Gardner, who also illustrated the book with her watercolours. These are essays, interviews, recipes, and stories from 112 women in food. Sections deal with Memorable Meals, Kitchen Portraits, Home Cooks, Profiles, and advice from contributors. Included are such well-known names as Ruth Reichl, Deborah Madison, Dorie Greenspan, and Anita Lo. The 11 preps are eclectic but not indexed. There is a contributor idex with notes and credits. The main section delves into such matters as what is your fave part of the cooking process? , how do you overcome creative ruts? , and what kitchen tools do you love most? . There are activists here, as well as food truckers, bakers who give back, women in wine, and even ice cream innovators. This is a terrific gift book for any occasion. --THE DOUBLE HAPPINESS COOKBOOK; 88 feel-good recipes and food stories (Figure.1, 2021, 312 pages, $37.99 hardbound) is by Trevor Lui, who has been cooking since he was seven, when he first manned the grill at Highbell, his father s North York Chinese restaurant. This memoir and cookbook has developed Toronto boites which include Kanpai Snack Bar, La Brea Food and Popa. Typical are ramen carbonara, udon-stuffed meatballs, the Last Samurai, and bulgogi beef tostadas. A lot of it falls into the category of street food trucks, but the range does include vegetarian, chicken and egg dishes (eg, Nashville Hot Chicken sandwich burger), family style comfort foods, rice and noodles. Many preps are contributed by his fellow chefs, and there are food stories for just about every recipe. A good gift book too. --HOW WILD THINGS ARE; cooking, fishing and hunting at the bottom of the world (Hardie Grant Books, 2021, 241 pages $42.56 hardbound) is by Analiese Gregory, and partly biography by Hilary Burden, and recipes and memoir material from the chef- author herself. First rate photography is by Adam Gibson. Gregory grew up in coastal New Zealand (there are sections here on her youth and on New Zealand cooking) but on a whim she later moved to Tasmania in 2017 after forgoing France. This story is featured as the bulk of the book: living on a somewhat isolated island far from the mainstream. Her credits include working in some of the top notch restaurants of the world. But here she is doing a reno of an old farmhouse while foraging and hunting and cooking. She's got 40 recipes, including ferments, all mixed in with narratives. Many of the preps are unique, such as sea urchin farinata, abalone fritters, chargrilled oyster mushrooms with wakame sabayon, and oca (yam) with spelt and roasted pears. Try also the confit lamb ribs with date syrup. Some of the book was written during the recent pandemic. An excellent book for Oz and Kiwi expats. --A GOOD MEAL IS HARD TO FIND; storied recipes from the deep South (Chronicle Books, 2020, 160 pages, $23 CAD hard covers) is by the team of Martha Hall Foose (recipes) and Amy C. Evans (illustrations). Both are also storytellers. Each of the 60 preps here are preceded by vignettes about Southern living, such as Francine's doughnut, Edna's blind date at a BBQ, or Camille's egg salad at a bridge club. Dee-lightful eccentricities, arranged by course (morning glories through lingering lunches through afternoon pick-me-ups, dinner dates and late-night takes...plus, of course, anytime sweets . Great recipes and paintings (acrylics on wood panels) merge into whimsical stories based on whimsical characters. --BEST AMERICAN FOOD WRITING 2021 (HarperCollins, 2021, 217 pages, $24.99 papercovers) has been edited by Gabrielle Hamilton and Silvia Killingsworth. It's one of a The Best American Series of writings. (travel, mystery, science, et al). The scope is USA only, although the topics can be universal or at least global. As is common with all of these annual series, the date on the cover is the year after the writings, so the material here was actually published in 2020. The series began in 2018 (covering 2017) and edited by Ruth Reichl. There are 24 essays here, reprinted primarily from periodicals that published in 2017. Topics include pandemic effects on food industry, (restaurants, grocery stores, shelters), being quarantined with a Michelin-starred chef boyfriend, fundraising, et al. Contributors include Bill Buford, Priya Krishna, Jonathan Kauffman and Amy Irvine. What I like about it is that there are several pages at the back listing other notable food writing , so you can actually track the writings down via a public library or the Internet. Part Two: STOCKING STUFFERS =========================== Stocking stuffers should be at the very top of everybody s gift list: something affordable from under $10 up to $25 or so, and that can also double as a host gift, being something small and lightweight. Most of the books here are paperbacks. And of course, they can all stuff an adult stocking. Typical for food are: --LAZY DAY BRUNCHES; relaxed recipes for the morning (Ryland Peters & Small, 2021, 144 pages, $20 hardbound) is a publisher's book with 65 preps by 11 food writers, principally Carol Hilker (23 recipes) and Kathy Kordalis (15 recipes). It's arranged by course, from fruit and grains through pancakes & waffles, eggs, salads, sides, pastries, preserves and drinks. A handy compilation. --MORTAR & PESTLE; 65 delicious recipes for sauces, rubs and marinades (Ryland Peters & Small, 2021, 144 pages, $20 hardbound) is a publisher's book with 65 preps by 22 food writers. Valerie Aikman-Smith leads off with 13 different recipes. It's arranged by course, and includes sauces and condiments, snacks and small bites, poultry and game, meat, seafood, and veggies. Another handy compilation. --FOOLPROOF BBQ; 60 simple recipes to make the most of your barbecue (Hardie Grand Quadrille, 2021, 144 pages, $28.99 hard covers) is by Genevieve Taylor. It's a manual to home BBQ, with an emphasis on year-round fail-safe grilling. Material embraces equipment and techniques. The whole range of meats is covered: chicken, pork, beef, lamb, fish/seafood, veggies, even desserts. Well-worth a look, and a pretty good book in the Foolproof series. --FOOLPROOF ONE POT; 60 simple and satisfying recipes (Hardie Grant Quadrille, 2021, 144 pages, $28.99 hard covers) is by Alan Rosenthal. It's another entry in the publisher's Foolproof series. It's open and shut: throw a lot on ingredients into a single pot or pan. These are the acoustic versions of the electric pots: no slow cookers or instant pots here, although the preps can be adapted to that equipment, Most recipes here are low and slow on top of the stove; some are pot bakes for the oven. There are both savoury and sweet preps. Vegan and vegetarian recipes are marked as such. There are two types of pot needed deep and wide-shallow. Browning meats is a plus, as are side dishes which are mainly potatoes, rice, whole grains and pasta. Easy-peasy. -GLUTEN-FREE HOLIDAY COOKIES (Artisan, 2020, 96 pages, $17.95 hardbound) is part of the Artisanal Kitchen series of small handbooks. This one is by Alice Medrich with Maya Klein. They've got over 30 recipes to sweeten the season . Not all then preps are exclusively Christmas: the standards here reflect both the classics (chocolate chip, ginger, double oatmeal, nutty thumbprint, et al) and the festives (buckwheat walnut or hazelnut tuiles, toasty pecan biscotti, chocolate sables, ginger-peach squares, et al). Sure to be a winner in the hostess gift sweepstakes, for it even includes conversion charts. --BOARDS, PLATTERS, PLATES: recipes for entertaining, sharing, and snacking (Artisan, 2021, 160 pages, $24.95 hardbound) is by Maria Zizka, co-author of the excellent Tartine All Day cookbook. Here she gives us 30 boards/platters/plates for all manner of events, ranging from the basic charcuterie board and cheese board through appetizer board, Parisienne party size board, cauliflower pakora, beachside, Lebanese lunch, vegan rainbow, bagna cauda party size, and even six boards for dessert. Very well-presented with illustrated examples of layouts of boards and identification of all the components. Fish and seafood are also added, as for the beach or for the grand aioli. Well-worth a look. --ONE-BOWL MEALS: simple, nourishing, delicious (Artisan, 2021, 160 pages, $24.95 hardbound) is by Maria Zizka, co-author of the excellent Tartine All Day cookbook. Here she has given us 30 combinations organized by base (oatmeal, chia, yogurt, grains, noodles, greens. The basic formula is start with a base, build with a protein, and add a sauce, and then a couple of toppings, and some crunchy garnishes. Thes one-meal bowls can be protein-enhanced, or made vegan, or made gluten-free. She's got the ideas all laid out for us. Yummy photos too. Other little books (and calendars), for beverages, include those on beer, wine and spirits: --LET THE FUN BE GIN; cocktail recipes & coasters for the happiest hours (Castle Point Books, St. Martin's Press, 2021, boards and coasters kit in book form, $24.99) is a collection of stylized 10 pop-out coasters and 10 cocktail recipes, designed to jazz any celebration with colour and with clever sayings. It's your own Algonquin Hotel (but without New York). Coasters are easy to save and to re-use. The 10 recipes include the Aviation: citric tones, herbaceousness, floral notes. Full instructions given! --NEGRONI (Ryland Peters & Small, 2021, 64 pages, $15 hardbound) is by David T. Smith and Keli Rivers. Here are more than 30 classic and modern recipes for Italy's iconic cocktail. Variations make use of dry and aged vermouths, along with ports and sherries and white bitters. One for the cocktail friends. --CLASSIC COCKTAILS; the very best martinis, margaritas, manhattans, and more (Artisan, 2021, 112 pages, $14.95 hardbound) is by Nick Mautone. It's a utilitarian guide to the 40 most popular and iconic cocktails. These are the basics, suitable for all levels in its conciseness. The primer has opening notes on the right tools and the right techniques, followed by a series of drinks based on the type of alcohol, from gin through vodka, whiskey, rum, tequila, brandy [just two: sidecar and alexander] , and wine (including sparkling wine). 'Nuff said. --IT'S WINE TIME (Dog `n` Bone Books, 2005, 2020, 64 pages, $13.95 hardbound) is by Chris Losh. It was previously available as Pick the Right Wine Every Time , and it is now back in print as a nifty little work that details everything you've always wanted to ask about red, white, rose and sparkling wine. The food section now also includes matching with vegetarian dishes, written by Fiona Beckett. Coverage extends to specific themes of drinking at home (lunch, BBQ, before and after dinner), splurging at dinner parties, eddings, holidays, and parties in general, drinking while out at bars and pubs, date nights, picnics, gifts, and restaurant wine lists. --WINTER DRINKS (Ryland Peters & Small, 2020, 144 pages, $19.95 hardbound) has been pulled together by Julia Charles. It's a publisher's package of previous preps by several food and drink writers, most notably Louise Pickford with 17 and Julia herself with 16. Eleven other writers also contributed. So here are 75 recipes to warm our hearts, with hot drinks, toddies, part cocktails, and mocktails. Included also are hot chocolates, warm milks, coffee drinks and teas, as well as restorative mulls, revivers and soothers. My fave is the sparkling cocktails. My wife likes the sparkling mocktails. Chacun a son gout. --STRANGER GINS; 50 things to drink while you watch TV (Dog 'n' Bone, 2021, 64 pages, $13.99 hardbound) has been compiled by Carol Hilker, a Chicago-based food writer. All of the shows are series and include old and new. Thus, there's Twin Peaks (recommended drink: Jacoby's Coconut). Fleabag (Hot Priest), Mad Men (Dirty Don Martini), and Seinfeld (Festivus)...But no Sopranos. She's got recipes and reasons for each show. PS: I'm not ashamed to admit having seen all of these shows but drinking just wine. --HUGH JOHNSON S POCKET WINE BOOK 2022 (Mitchell Beazley, 2021, 336 pages, $20 hardbound, $14.99 Kindle ebook) is a guide to wines from all around the world, not just to the best wines. His co-author is Margaret Rand. It is in its 45th year (first published in 1977). Johnson claims more than 6000 wines and growers are listed. News, vintage charts and data, glossaries, best value wines, and what to drink now are here. His book is arranged by region, with notes on the 2020 vintage and a few details about the potential of 2021, along with a closer look at the 2019. He's got notes on what wines are ready to drink in 2022. Johnson is also moving into food pairing: there is a section on food and wine matching. He also has a listing of his personal 200 fave wines. The Kindle edition is digitally enhanced for word searching, so it often beats a printed index for retrieving data and it is $5 cheaper! A great purchase.... --A YEAR OF GOOD BEER 2022 PAGE-A-DAY CALENDAR (Workman, 2021, 320 pages, $22) quenches the beer lover s thirst: microbrewery recommendations, beer lore, trivia, history, labels, vocabulary, tasting notes, beer festivals, and more daily fun. America s bestselling beer calendar now with 1.3 million copies in print is back with a year of recommendations for every season and occasion. Crack open an Amra Mango IPA, boasting a lush fruitiness balanced by its dry finish. Or the New Glarus Flanders Sour, with tartness, malt, and hints of chocolate for a stellar interpretation of a classic style. Plus Craft Ingredients, Beer Trivia, food pairings, Dogfish Head Mixed Media and other brews to win over your wine-drinking friends, and Winston Churchill s strong words on Prohibition: An affront to the whole history of mankind. Some of the beers appear as imports in Canada, but otherwise there are few Canadian brews included. Lights, wheat, lagers, ales, porters, stouts, seasonal beers, and lambrics they re all here, 165 or so craft beers. If you buy any of the PAD calendars, then you can go online to the website and pick up other, free stuff, at www.pageaday.com. ==================================== ON THE DEAN S LIST: MY 24th(!!) ANNUAL SURVEY OF FOOD AND DRINK-RELATED BOOKS SUITABLE AS HOLIDAY GIFTS FOR THE 2020 COVID-19 PERIOD DECEMBER 1, 2020 ============================================================== By Dean Tudor, Ryerson Journalism Professor Emeritus and Gothic Epicures Writing, www.deantudor.com (World Wine Watch Newsletter). Blog: http://gothicepicuresvincuisine.blogspot.com. Twitter: @gothicepicures Reviewer Timeline: Cookbook Reviewer, Library Journal, 1969-1974; Cookbook Columnist and Lead Reviewer, The Booklist (American Library Association), 1974-1985; CBRA Cookbook Reviewer, 1975-1985; Freelance Cookbook Reviewer, 1985-1999; Gothic Epicures Writing Lead Cookbook Reviewer, 2000+ These food and wine book reviews are always available at www.deantudor.com and http://gothicepicures.blogspot.ca ------ There are always many new food and wine books out there for people who have picky tastes!! What to choose? I have cast about for material and have come up with a decent selection of materials published in 2020 to satisfy any pocketbook, any host, and any friend or relative. All books and book-like materials that are listed here are RECOMMENDED for gifting, and can be purchased at a discount via Amazon.Ca, Chapters.Indigo.Ca (with free delivery on a total purchase of over $25 or so), or even The Book Depository in Guernsey UK (free delivery and no GST). Price Alert: Books are in CAD, but because of USD fluctuations, all prices may vary. Part One: TOP GIFT BOOKS ======================== A. Art/travel/restaurant cookbooks might be some of the best books to give a loved one (or to yourself, since you are your own best loved one). Most may cost you an arm and a leg. Books for the coffee table have their place in the gift scheme: just about every such book is only bought as a gift! And are often perused first by the donor (you). Don t let the prices daunt you. Such books are available at a discount from online vendors. Because of the economy , not too many pricey food and wine books were released this year. Herewith, and in random order: --MAN'OUSHE; inside the Lebanese street corner baker (Interlink Books, 2020, 200 pages, $43.95 hardbound) is by Barbara Abdeni Massaad, a food writer whose family owned a Lebanese restaurant Kebabs and Things in Florida. She has since located back to Lebanon, and here gives us a stunning document about kitchen rituals and traditions of Lebanese culture. The national pie is man'pushe, and she has 70 recipes for the perfect style of pies as found in a Lebanese bakery. It's a great snack, and she goes through the range of fillings, from cheese, yogurt, egg, chicken, meat preserve, and Armenian sausage. Photography is by her and by Raymond Yazbeck. She tells stories about the bakeries, the places, and the types of pies. She's got a pantry description as well as kitchen tools and techniques for making/baking the dough. And of course it all starts with za'tar and wild thyme pie. It's a work of art, not just a cookbook, and has been been endorsed by both Alice Waters and Paula Wolfert. --TRAVELS WITH MY SPATULA (Ryland Peters & Small, 2020, 144 pages, $27.95 hardbound) is by Tori Haschka, a food and travel writer-blogger from Sydney. She's got you covered for eating fresh sardines with Campari, peach and fennel in Venice, and apple fritters in the Swiss Alps, or maybe some different breakfasts for when you wake up. It's a mix of food and travel, as that is what Tori is. Good enough as a host gift for the inveterate traveller. The photography is all plated food while the travelling is all text. You'll have to use your imagination in this lively book. Check her out at www.eatori.com --VENETIAN REPUBLIC (Interlink Publishing Group, 2020, 256 pages, $49.95 hardbound) is by Nino Zoccali, chef-owner of some Italian restaurants in Sydney Australia. He has written before on diverse cuisines of Italy. These recipes here come from the days when Venice was a world power, the centre of the spice/salt/silk trade routes. The four key regions were: Venice and the lagoon islands, the surrounding Veneto, the Croatian coast, and the Greek Islands (Santorini, Cyprus, Crete, Corfu, et al). Hence, we have Venetian Prosecco and snapper risotto, Croatian roast lamb shoulder with olive oil potatoes, Cretan sweet and sour red mullet, Corfu's zabaglione, and Dubrovnik's ricotta and rose liqueur crepes. It's all arranged by the regions, with sub-arrangement by course (from antipasti to dolci). And it has a whack of history/culture behind each prep. Loaded with mostly pictures of finished plates, but there are also some maps and tourist attractions. --THE SICILY COOKBOOK (DK Publishing, 2020, 240 pages, $39 hardbound) is by Cettina Vicenzino who was born in Sicily and grew up in Germany. She is a cook, food photographer, and writer, and has written several books on Italian and Sicilian cuisine. Three types of food are here --cucina povera (peasant food), cibo di strada (street food), and cucina dei mons (sophisticated food). It's part cookbook and part travel, with loads of her own photos and cultural/gastronomical notes emphasizing local chefs and food producers.. The arrangement is by course, primi (Sicilian cuisine doesn't include antipasti) pasta, through secondi mains and piatto unico, intermezzi, and dolci. She's got a few non-alcoholic drinks and some wine. In all, the vast majority of her 70 preps use local spices, citrus, cheeses, olives, tomatoes, eggplant and seafood. This is a real treat for Sicilian food lovers, featuring ricotta dumplings in an orange and tomato sauce, stuffed sardines, salt cod, and grilled octopus with ricotta hummus. --ARAN (Hardie Grant Books, 2019, 240 pages, $42.50 hardbound) is by Flora Sheddon, who became the youngest ever semi-finalist on The Great British Bake Off Baking Show in 2015. She runs Aran bakery in Dunkeld, Highland Perthshire. She has also written a weekly baking column for the Sunday Telegraph. These are recipes and stories from a bakery in the heart of Scotland. Material includes the origins of the bakery (aran is Scottish Gaelic for bread or loaf) and a day in its life from dawn to dusk. There is location photography plus a slew of recipes for breakfast, lunch and High Tea. Typical are a pork, apple and sage sausage roll, and apricot and almond frangipani. Try also chocolate oat cookies, pear, coffee and hazelnut cake, and pomegranate and raspberry financiers. An impressive giftbook for the baker in your life. --PALESTINE ON A PLATE; memories from my mother's kitchen (Interlink Publishing Group, 2020, 240 pages, $34.95 paperbound) is by Joudie Kalla, a UK chef who specializes in Palestine food. She earlier had also written the cookbook Baladi Palestine . This is the home-cooked food of her heritage, paying homage to the Palestine that her family knew and remembers. She starts off with her world of ingredients before moving on to the courses (breakfast, desserts) and the major ingredients: grains, legumes, veggies, lamb, chicken, fish. There's also a bibliography and a list of suppliers. First rate photography with strong memoir-ish cook's notes and travel info. --MOSQUITO SUPPER CLUB (Artisan, 2020, 367 pages, $51.75 hardbound) is by Melissa M. Martin, a longtime native of the Louisiana coast. She had opened the Club for serving family-styled Cajun dinners in 2014 as a sustainable restaurant, preparing Cajun recipes from a disappearing bayou scene. It's arranged by major ingredient, beginning (after the primer on the Cajun pantry/larder) with shrimp, then crab, oysters, crawfish, gumbo, poultry, meat and rice, fish, salt pork, beans, veggies, sweets and breads. Very comprehensive, with a resources list for both ingredients and equipment, such as file, Louisiana rice, and crawfish boilers. She's also got some interesting comments and discussions about Creole and Cajun food similarities and differences. Superb photography of the travel area, techniques of handling crawfish and crabs, and the final plated dish. An excellent gift package! B. And how about gift books for the beverage drinker? Try --THE GOODE GUIDE TO WINE; a manifesto of sorts (University of California Press, 2020, 233 pages, $24.95 hardbound) is by the renowned UK wine writer Jamie Goode, who visits a lot of wine regions. It's a collection of observations and opinions about wine absurdities, excitements, interests, and how things could be better in wine culture. Of late he has been doing and saying nice things about Ontario wines, but there 's nothing here about that. There is, however, an illuminating article on how to succeed at wine writing by writing boring articles. It's a great book for the knowledgeable wine lover who has almost everything. C. Perhaps some food and drink reference books? Such as: --THE ART & SCIENCE OF FOOD PAIRING (Firefly Books, 2020, 388 pages, $49.95 hardbound) is by the team of Peter Coucquyt (chef), Bernard Lahousse (bio-engineer), and Johan Langenbick (entrepreneur) who together co-founded Foodpairing , a creative food-tech agency that works with chefs and bartenders to provide new food combos. They analyze foods to identify flavour components and have created the world's largest ingredient/flavour database. The pairings have been validated by 14 top chefs. Here they present 10,000 flavour matches such as chocolate on cauliflower and kiwi with oyster. It's all based on aromatic molecular properties of foods (80% of the taste is via the nose, the rest is vua the tongue). The matches that they give us are graphed as taste wheels and colour keys. You look up one ingredient and you wil find 10 food pairings with a colour wheel that states the taste results. They cover key food characteristics ( a Modal Varietal Character, which I use in my wine reviews), aroma profiles, classic and contemporary combos all with scientific explanations. The top 150 ingredients are listed (maybe there is more to come?) along with their wheels and keys. This is a great book at a decent price for that foodie at Christmas. --BOWLS; vibrant recipes with endless possibilities (America's Test Kitchen, 2020, 246 pages, $35 hardbound) is just one a series of ATK books, now numbering in the seventies. They always take a theme and look at it from every angle, to produce the absolute best cooking ideas and recipes, taking into account kitchen equipment and varying cooking skills. This one produces presp on salad bowls, grain and bean bowls, noodle bowls, and soup bowls. There are master meal preps with make-ahead components, some mix and match items, and handy use of leftovers. There are 63 toppings and sauces, making enough here for a year full of bowls, many of them customized. This is probably the only bowl cookbook you will ever need. Great ideas, with service ranging mostly from two to six, and with full nutritional information for each. There are tables of conversions and equivalents. Just perfect for the zoomer starting out in life. --BIG FLAVORS FROM ITALIAN AMERICA: family-style favorites from coast to coast (America's Test Kitchen, 2020, 278 pages, $35 hardbound) is by the crew at America's Test Kitchens in Boston, where their motto is recipes that work . The cookbook celebrates the basic red sauce (ragu gravy) cooking found in America, and also included here is a short history of Italian American food. Created here were spaghetti and meatballs, cioppino, and scali bread. Pizza shops, pasta shops, and sandwich shops came to every town., sustained by those customers who wanted simple and inexpensive meals usually with garlic bread and modestly-priced baskets of chianti, often lasagna. As the years went by, new items appeared: risotto, polenta, different ravioli. This work also covers minor variations in restaurants across the USA Philadelphia pork sandwiches, Utica greens, Detroit-Chicago-St Louis pizzas, eggplant pecorino, garlic knots and zeppole. Good holiday reading, from marinated olives through calamari, Sunday suppers, breads and desserts. Part Two: STOCKING STUFFERS =========================== Stocking stuffers should be at the very top of everybody s gift list: something affordable from under $10 up to $25 or so, and that can also double as a host gift, being something small and lightweight. Most of the books here are paperbacks. And of course, they can all stuff an adult stocking. Typical for food are: -GLUTEN-FREE HOLIDAY COOKIES (Artisan, 2020, 96 pages, $17.95 hardbound) is part of the Artisanal Kitchen series of small handbooks. This one is by Alice Medrich with Maya Klein. They've got over 30 recipes to sweeten the season . Not all then preps are exclusively Christmas: the standards here reflect both the classics (chocolate chip, ginger, double oatmeal, nutty thumbprint, et al) and the festives (buckwheat walnut or hazelnut tuiles, toasty pecan biscotti, chocolate sables, ginger-peach squares, et al). Sure to be a winner in the hostess gift sweepstakes, for it even includes conversion charts. --DELICIOUS DIPS (Ryland Peters & Small, 2017, 2020, 64 pages, $13.95 hardbound) is a publisher's collection of some 50 recipes for dips from fresh and tangy to rich and creamy, using meats, legumes, veggies, herbs, olives, nuts, seeds, yogurt and cheese. Something for all, from 13 different UK food writers, principally Hannah Miles (with 15 preps). --HOW TO DICE AN ONION (Dog 'n' Bone, 2020, 128 pages, $14.95 hardbound) is by Anne Sheasby. These are hacks, tips and tricks for the home cook, originally published in 2007 as Kitchen Wisdom . Scores and scores of fail-safes will reward the budding home cook, offering assistance in all aspects of cookery. The best tips are those that try to correct your mistakes; next best are those tricks that employ substitution. It's an easy read, but try to dip into it often for reminders. --JEWISH HOLIDAY BAKING (Artisan, 2020, 112 pages, $17.95 hardbound) is part of the Artisanal Kitchen series of small handbooks. This one is by Uri Scheft with Raquel Pelzel. They've got over 25 preps for inspirations dealing with Rosh Hashanah, Hanukkah, Purim, Passover, and more. The savoury section includes challah, potato hamantaschen, spinach burekas; the sweets have date mamoul, chocolate rugelach, sufganiyot. Another great hostess gift, which also includes conversion charts. Other little books (and calendars), for beverages, include those on beer, wine and spirits: --PINK GIN (Ryland Peters & Small, 2020, 64 pages, $14.95 hardbound) is a collection of some 30 or so pink-hued cocktails. Most of the preps come from Julia Charles, with some more from Laura Gladwin. It's an open-and-shut slender work, with the recipes scattered among three categories: cocktails, sparklers, and coolers. Most call for pink gin but you can use regular gin and add your own colouring, if need be (grenadine, cranberry juice, rose/red wine). --HUGH JOHNSON S POCKET WINE BOOK 2021 (Mitchell Beazley, 2020, 336 pages, $18.99 hardbound, $14.99 Kindle ebook) is a guide to wines from all around the world, not just to the best wines. It is in its 42nd year (first published in 1977). Johnson claims more than 6000 wines and growers are listed. News, vintage charts and data, glossaries, best value wines, and what to drink now are here. His book is arranged by region, with notes on the 2019 vintage and a few details about the potential of 2020, along with a closer look at the 2018. He's got notes on what wines are ready to drink in 2020. Johnson is also moving into food pairing: there is a section on food and wine matching. He also has a listing of his personal 200 fave wines. The Kindle edition is digitally enhanced for word searching, so it often beats a printed index for retrieving data and it is $4 cheaper! A great purchase.... --WINES YOU SHOULD TRY; a guide for Canadians (Whitecap, 2019, 204 pages, $22.95 paperbound) largely supersedes the ninth annual edition (2016) of The 500 Best-Value Wines In the LCBO 2017 . This new work by wine scribe Rod Phillips is now national, and has both international and domestic wines arranged by wine colour and then by region/country with an indication of a price range (under $12 to over $49). He tasted about 1000 wines, and chose about 500 wines that are available in at least two provinces. Each of the wines has some value, or else they would not be in this tool: they can be considered at least better if not best of what's around in Canada. Each has an indication of food pairings. A good guidebook which features only those wines available in Canada -- that you should try. --A YEAR OF GOOD BEER 2021 PAGE-A-DAY CALENDAR (Workman, 2020, 320 pages, $20.99) quenches the beer lover s thirst: microbrewery recommendations, beer lore, trivia, history, labels, vocabulary, tasting notes, beer festivals, and more daily fun. Discover Bell's Porter whose smoky coffee notes lend an intriguing aroma profile; a hoppy Noble Prize Imperial Pilsner; and a perfect summer aperitif in the burgundy-hued Brombeere Blackberry Gose. Includes beer drinking games (like Buffalo Club, in which you must never be caught drinking with your right hand), recipes for refreshing beer cocktails, and Hop Lookout notes (like the smoothly bitter Cashmere, developed by Washington State University in 2013). Some of the beers appear as imports in Canada, but otherwise there are few Canadian brews included. Lights, wheat, lagers, ales, porters, stouts, seasonal beers, and lambrics they re all here, 165 or so craft beers. If you buy any of the PAD calendars, then you can go online to the website and pick up other, free stuff, at www.pageaday.com. ==================================== ON THE DEAN S LIST: MY 23rd (!!) ANNUAL SURVEY OF FOOD AND DRINK-RELATED BOOKS SUITABLE AS HOLIDAY GIFTS FOR THE 2019/20 PARTY PERIOD NOVEMBER 19, 2019 ============================================================== By Dean Tudor, Ryerson Journalism Professor Emeritus and Gothic Epicures Writing, www.deantudor.com (World Wine Watch Newsletter). Blogs: http://gothicepicuresvincuisine.blogspot.com. http://fauxvoixvincuisine.blogspot.com. Twitter: @gothicepicures ------ There are always many new food and wine books out there for people who have picky tastes!! What to choose? I have cast about for material and have come up with a decent selection of materials published in 2019 to satisfy any pocketbook, any host, and any friend or relative. All books and book-like materials that are listed here are RECOMMENDED for gifting, and can be purchased at a discount via Amazon.Ca, Chapters.Indigo.Ca (with free delivery on a total purchase of over $25 or so), or even The Book Depository in Guernsey UK (free delivery and no GST). Price Alert: Books are in CAD, but because of USD fluctuations, all prices may vary. Part One: TOP GIFT BOOKS ======================== A. Art/travel/restaurant cookbooks might be some of the best books to give a loved one (or to yourself, since you are your own best loved one). Most may cost you an arm and a leg. Books for the coffee table have their place in the gift scheme: just about every such book is only bought as a gift! And are often perused first by the donor (you). Don t let the prices daunt you. Such books are available at a discount from online vendors. Because of the economy , not too many pricey food and wine books were released this year. Herewith, and in random order: --PASTA GRANNIES; THE OFFICIAL COOKBOOK (Hardie Grant Books, 2019, 256 pages, $42.99 hardbound) is by Vicky Bennison who created the YouTube channel Pasta Grannies five years ago. In her cookbook (and through the videos), she has a mission to save traditions and share skills, one Granny Nonna at a time, As 85-year old Lucia says, when you have good ingredients you don't have to worry about cooking. They do the work for you. Everyone has their own special recipe and Bennison is capturing as many as she can before the nonne pass on. While the cookbook is arranged by type of food (nuts, veggies, pulses, gnocchi, seafood, meat, brodo, ravioli), it is basically about the great divide of dairy (butter, cheese) of the north and the tomato of the south. Diversity is the name of the game. Profiles are given as well as background the the many kitchens, so it is more than just a cookbook. These are the secrets of Italy's best home cooks, and it is a wonderful gift for a hostess/holiday time. --BINGING WITH BABISH (Houghton Mifflin Harcourt, 2019, 336 pages, $43 hardbound) is by Andrew Rea, a chef and filmmaker. He's created the eponymous YouTube channel, and this is the resulting complementary cookbook...except it also involves storytelling as it relates to 100 recipes recreated from fave movies and TV shows (such as Homer Simpson's Space-Age Out-of-This-World Moon Waffles, or The Godfather's Cannoli, or shrimp gumbo from Forrest Gump). He's got details about the cooking show itself, plus a range of photography and some memoir-material. Outstanding are such classic dishes as the timpano from Big Night, prison gravy from Goodfellas, and big kahuna burger from Pulp Fiction. The ultimate giftbook...to food lovers or film lovers. --BINGE-WATCHING EATS (Ryland Peters & Small, 2019, 160 pages $19.95 hardbound) is a publisher's production, with themed snacks and drinks for your next binge TV watch, as pulled together by Katherine Bebo and Julia Charles from 32 cookbook authors in the RP & S stable of writers. It's arranged by theme: lawyer shows, sports, medical shows, police, murder, etc. 60 party recipes for TV shows. --SOUTH; essential recipes and new explorations (Artisan Books, 2019, 376 pages, $60 hardcover) is by Sean Brock, once chef of Husk restaurants. Now he will have his own place in Nashville (working name: The Kudzu Complex, serving Appalachian food and a tasting menu). His first cookbook Heritage was both a Beard and Child winner in 2015. He's also been a subject on The Mind of a Chef and Chef's Table TV series. Here Brock goes all out with heirloom and indigenous Appalachian ingredients. 125 recipes cover boiled peanuts, fried green tomatoes, she-crab soup, grilled catfish, hoppin' john, pot of greens, dirty rice, cornbread, buttermilk pie, BBQ, plus a Country Ham, Road Map. With an eye on international sales, there are also metric conversion charts. It has already been named one of the best new cookbooks of 2019 by a dozen publications. --SHUK; from market to table, the heart of Israeli home cooking (Artisan Books, 2019, 368 pages, $53 hardbound) is by Einat Admony and Janna Gur. Admony is chef-owner of three NYC restaurants; Gur lives in Tel Aviv and has authored some 40 other cookbooks. Shuk is an Israeli market and usually features Mediterranean culinary crossroad food, a sort of cultural melting pot. The food here is flavourful, and comprises salad for breakfast, many cooking techniques for veggies, rich stews and soups, couscous and chicken, liberal use of lemon and oil, fresh herbs and lots of fish. These are 140 home comfort food preps, with tons of tips and on-site photos of the shuk tour of Israel. Included are Ethiopian chicken, Yemenite malawach sficha, crispy za'atar, green shakshuka, and Jerusalem bagels. --NEW ORLEANS CELEBRATIONS (Gibbs Smith, 2019, 192 pages, $30 hardbound) is by Kevin Belton, a local chef with a PBS New Orleans cooking show. It's detailed, with sections on specific foods such as oysters, gumbo, crawfish, boudin, catfish, hand pies, jambalaya, rice, blue crabs, fried chicken, beignet, shrimp. This is followed by celebrations for the BBQ, the jazz festival, Bastille Day, Oktoberfest, and the cultures of Greece and Sicily and Latin America with explorations of neighbourhoods. Quite a nice package, well-laid out, with useful directions. --MADE IN MEXICO THE COOKBOOK; classic and contemporary recipes from Mexico City (Rizzoli, 2019, 272 pages $55 hardbound) is by Danny Mena, chef at NYC's Hecho en Dumbo, with great endorsements by Rick Bayless and Richard Sandoval. It's a flavourable and colourful work of preps and travel about Mena's fave diners, fondas, loncherias, taco stands, and restaurants in Mexico City, with recipes from the locals plus his own takes. This guidebook covers the city's dining and cooking activities, how the natives drink and eat, but with also a lot of relevant commentary. It's useful for any trip to Mexico City, with the caveat that the tome weighs about 1.25 kilos. --AMERICAN SFOGLINO; a master class in handmade pasta (Chronicle Books, 2019, 272 pages, $50 hardbound) is by Evan Funke, an American sfoglino (maker of fresh pasta sheets called sfoglia) who rigourously trained with Bologna's Alessandra Spisni (eight-time world champion pasta maker) and Japan's Kosaku Kawamura. He's opened many restaurants in LA, but managed to find the time to offer this massive work which has a powerful log-rolling endorsement from TEN other chefs, many of whom are Beard winners. It's arranged by 15 pasta shapes, such as tagliatelle, strichetti, strozzapreti, and gnocchi di ricotta. Each section has stories, recipes for sauces and accompaniments. Lots of full-colour photos of techniques for preparing bowls, plates and stuffed pastas. A great tome for pasta lovers. --THE IMMIGRANT COOKBOOK (Interlink Books, 2018, 224 pages, $49.95 hardbound) is a collection of recipes and stories edited by Leyla Moushabeck, with about 100 different contributors. Each prep section gives a recipe and the story behind the recipe. Many of the sources behind each dish are professional chefs, and their individual stories are related, from childhood to food success. It has been endorsed by top chefs Ottolenghi, Waters, Deborah Madison, David Lebovitz, and the late Anthony Bourdain. The publisher will donate $5 from the sale of each cookbook to the ACLU. It's arranged from apps to desserts, and any of them certainly do beat the presidential mac and cheeseburger. 'Nuff said. --TORTELLINI AT MIDNIGHT (Hardie Grant Books, 2019, 256 pages, $35 USD hardbound) is by Emiko Davies, who is of mixed heritage but married a Tuscan man and lives in Italy. These are heirloom preps from four generations deep and many miles wide from Taranto in Puglia to Turin and then Tuscany in the north. It has a lot of memoir material, the food is comforting, and the photography a traveller's dream. There are great stories here for every dish. It is all arranged by one of the three regions followed by a series of seven menus for larger holiday events (New Year's Day, Easter Sunday, All Saints' Day, etc.), all with page references to the preps themselves. Recipes are in both metric and avoirdupois. Nifty gift package. --BALADI PALESTINE (Interlink Books, 2019, 256 pages, $49.95 hardbound) is by Joudie Kalla, a UK professional chef who also wrote the cookbook Palestine on a Plate . Baladi means my home, my land . Here she takes us on a culinary journey through her homeland with rare Palestinian family recipes reflecting the diverse landscapes and seasons. It's arranged by geographic feature, which chapters on river and sea (salmon, sardines, sea bass, red mullet, monkfish, sea bream, squid), hills and orchards (lime, pomegranate, mango, lemon, ice cream, pastries), the farm (lamb, poultry), the earth (potatoes, beets, zucchini, fava beans, shallots), the markets (coffee, eggs, turmeric, eggplants, chili). Each dish has a story. Excellent photography too. --BAKING WITH KIM-JOY: cute and creative bakes to make you smile (Hardie Grant Quadrille, 2019, 176 pages, $34.99 hardbound) is by Kim-Joy, a finalist on two UK TV baking competitions. It's a spiffy, colourful work that is essentially a guide to decorating fun cakes, profiteroles, cookies, breads, macaroons. These are really imaginative designs: some are easy, some are complicated, all are enjoyable. Of course there is much material on layouts, frostings, icings, and other decorations. The basic requirement is merely a steady hand. She opens with an easy pistachio and cardamom cake with mango-saffron jam, followed by a vegan chocolate cake with praline and then begins to move on to other enjoyments such as pigfiteroles in mud . All the photos are very bright and colourful, and all the ingredients are listed in both metric and imperial measurements. --THE VIBRANT LIFE: eat well, be well (Chronicle Books, 2019, 240 pages, $42.95 hardbound) is by Amanda Haas, a cookbook author who is also a former culinary director for Williams-Sonoma. She's got recipes, meditations, and guidance on ways to well-being, from acupuncture through meditation, for the midlife and beyond person. The 60 recipes emphasize self-care, and include basics for salsa verde, preserved lemon gremolata, and cucumber salad. It's all arranged by best breakfasts , veggies and fruits, selected meats and seafoods, and useful sweets. Plus about 14 items for the mind-body-spirit. --CALGARY EATS: signature recipes from the city's best restaurants and bars (Figure.1, 2019, 233 pages, $38.99 hardbound) has been edited by Gail Norton and Karen Ralph, who both edited the companion CALGARY COOKS. The is the ninth work in the Canadian series of urban food and eating from Figure.1; others included Edmonton, Montreal, Ottawa, Toronto, Vancouver, and Winnipeg. It's a good second sampling of the cuisine scene in Calgary, with preps from Alloy Dining, Cassis Bistro, Cilantro, Knifewear, Market (duck confit pot pie), and others. Great food styling photos, as in all the rest of the series. And: there are metric conversion charts!! --WE ARE LA COCINA (Chronicle Books, 2019, 288 pages, $36 hardbound) is a collection of recipes in pursuit of the American dream. La Cocina ( kitchen in Spanish) is an organization that promotes foodways from all over the world. It helps to develop food products, restaurants, food trucks, and food stall concepts. It's a group which lobbies for inclusion and equity for entrepreneurial women of colour and recent immigrants to the USA; all of the royalties go back into La Cocina to support new entrepreneurs. There are 75 recipes here and stories from 40 successful alumni of the kitchen incubator. These different foods (momos, albondigas, onigiri, et al) are accompanied by 150 photos by Eric Wolfinger. --ANDALUSIA (Hardie Grant Books, 2019, 256 pages, $57 hardbound) is by Jose Pizarro, who owns three restaurants in London called (wait for it): Jose, Pizarro, and Jose Pizzaro. It's a good collection of local cuisine and preps from Seville and other places within the Spanish region by the sea. He's got some memoirish material plus lots of photos from Emma Lee. It's divided into 4 main sections of meat, fish, veggies, and desserts, plus some Andalusian menus with a timeline of work routines for the days before. This is followed by a listing of places to eat in the area. Loaded with photos. --PROVENCAL (Pavilion, 2019, 256 pages, $47 hardbound) is by Alex Jackson, owner of Sardine in London UK, which centres on Provence and the surrounding Mediterranean area. So this is Southern French cooking with an emphasis on fresh veggies, herbs, olive oil and breads. And it is seasonally arranged from Spring through Winter, opening up with socca with artichokes and closing with the grand bouffe of pot-au-feu. It's a charmer of a collection of preps, centred around rusticity. But it is hard to find at a commercial restaurant even in Provence. As the author says, short of knocking on farmhouse doors, it's difficult to piece it all together. You have to rely on books and do it yourself. So this work is a good start to begin with, and then move on to Richard Olney and Robert Carrier. Nicely laid out with line drawings. Pissaladiere anyone? --PROVENCE: the cookbook (Interlink Books, 2019, 208 pages, $43.95 hardbound) is by Caroline Rimbert Craig, whose fruit farmer heritage shines forth in this collection of recipes from the French Mediterranean. There is much detail (and photos) on how the locals eat and their customs over the years. The Provencal larder is explored, with its olive oils, herbs and aromatics, garlic, salads, preserved anchovies, wines, breads, cheeses, salt cod, nuts, and red wine vinegar. The contents are arranged by season, from Spring through Winter. Some faves of mine appear: salade de feves et d'asperges, pissaladiere, tarte de blettes, and the wonderful sandwich des cyclistes! The range is from accras de morue through soupe au pistou through tartines de truffes. Another great too for the armchair traveller and/or the home chef. --PARIS FOR FOOD LOVERS (Hardie Grant Travel, 2017, 2019, 176 pages, $28.99 paperbound) is by Elin Unnes. It was originally published in Swedish, but here it has been updated for the 2019 English edition. It's a guide to the new Paris, the 11th arrondissement (natural-wine restaurants, divey bars, market stalls, alley lanes for unmarked restaurants, and more). Each has a photo and brief description, plus the deets. She also covers other areas such as the 10th, 12th, and 20th. Maps are included. Really an interesting work, written in conversational style. --ROME FOR FOOD LOVERS (Hardie Grant Travel, 2018, 2019, 176 pages, $28.99 paperbound) is by Peter Loewe. It was originally published in Swedish, but here it has been updated for the 2019 English edition. It's a more traditional organization, with chapters on different types of places to eat at, food stores, the outskirts of town, and the avoidance of tourist traps. Each has a photo and brief description, plus the deets. Maps are included. Really an interesting work, written in conversational style. --TOKYO FOR FOOD LOVERS (Hardie Grant Travel, 2018, 2019, 176 pages, $28.99 paperbound) is by Jonas Cramby. It was originally published in Swedish, but here it has been updated for the 2019 English edition. It's a personal guide arranged by type of food served: ramen, tsukemen, udon, tempera, yakitori, curry, biru, gyoza, tonkatsu, sushi, and izakaya. Plus locations of fast food, street food and bars (beers and sakes). Each has a photo and brief description, plus the deets. Maps are included. Really an interesting work, written in conversational style. --CATALAN FOOD (Clarkson Potter, 2018, 273 pages, $40 hardbound) is by Daniel Olivella, a Catalan chef who opened Catalan cuisine restaurants in San Francisco and Texas. His collaborator is Caroline Wright. Catalan cuisine is one of the culinary crossroads: passing through were Greeks, Romans, Arabs, Jews, and others. There is lots of material and photos about Catalonia and its food, followed by recipes arranged by menu, beginning with small plates (pica pica), veggies (verdur4s i legums), paella, seafood, meats (del corral), pork, breads and desserts. A very useful armchair travel tool with many Mediterranean dishes. --ETHIOPIA (Interlink Books, 2019, 224 pages, $49.95 hardbound) is by Yohanis Gebreyesus, chef-owner of Antica in Addis Ababa and host of a weekly food program on EBS, Ethiopia's national television network. It's an impressive work on Ethiopian cuisine, with many recipes and traditions noted from the Horn of Africa. Its cuisine has been influenced by a religious mix of Judaism, Christianity and Islam. Typical dishes include dor wat (chicken stewed with berber spice), siga ribs (fried beef), asa shorba (spiced fish soup), gomen (collard greens with giner and garlic), azifa (green lentil salad), dinich alicha (potatoes and carrots in onion turmeric sauce. Of course, the tome opens with injera and flatbreads, found in every global Ethiopian restaurant, followed by seasonings, soup to nuts, through to drinks. Every prep is geographically located and has a story as well as terrific photos. Where appropriate there are thoughts from local artisans. --TOKYO STORIES (Hardie Grant Books, 2019, 256 pages, $50 hardbound) is by Tim Anderson. It's subtitle is a Japanese cookbook . It is more it is a tour through the various styles of food outlets in Tokyo: department store food halls in the basement; top floor hotel restaurants; noodle shops; sushi bars; yakitori shacks; convenience stores; vending machine foods; and street foods in general. You're going to find cheesy fried chicken, gyoza, ramen, curries, udon, onigirl, and others. He's got 80 recipes with his memoir-like stories and on location photography. It's arranged by food type (street, local, national, global, modern) after a primer on depachika (Japanese ingredients). Good fun for anyone who loves Japanese food. --ANDALUZ (Interlink Books, 2019, 304 pages, $49.95 hardbound) is by Fiona Dunlop, food and travel writer and photographer who has also written The North African Kitchen and Mexican Modern. Here, wit an endorsement from Yotam Ottolenghi she now covers the food, history, and culture of the south part of Spain by the coast. Moorish rule of nearly eight centuries has created a distinctly Arabian/Berberian influence on the food, with ingredients such as couscous, rice, eggplant, oranges, olives, apricots, marzipan, and a wide range of spices. With material on markets and both chef and home cook profiles, Dunlop gives us a pretty determined travel/food look at a specific region, from Granada (east) to Cordoba and Seville (south). Do try her mezquita salad (eggplant, tomato and olives) or mozarabic albondigas in almond and saffron sauce. There's a listing of recommended restaurants, a bibliography, and two indexes to the recipes (by course and by ingredient). And, of course, there are her own photographs. --FOOD OF THE ITALIAN SOUTH (Clarkson Potter, 2019, 256 pages, $40 hardbound) is by Katie Parla, an American Rome-based food and beverage journalist and author of the IACP award winner, Tasting Rome (2016). Here she moves on south to Basilicata, Calabria, Campania, Molise and Puglia in a travel journey of classic and lost dishes of tomato-based pasta-heavy Italian food. Each rustic recipe has a cultural story to tell, and Parla does it well in, um, parlaying it with insights. The arrangement is traditional, from antipasti through dolci with a section on making your own amari and vermouths, and concludes with a bibliography, a resources list, and conversion charts. There is a whole section on the wonderful carrati con ragu di castrato (mutton sauce in winter) and carrati con ricotta e noci (cheese and walnut sauce in summer). --FROM THE LAND OF NIGHTINGALES & ROSES (Interlink Books, 2019, 318 pages, $49.95 hardbound) is by Maryam Sinaiee, an Iranian-born political analyst but now full-time food blogger of Iranian food. It's casual home cooking of Persian dishes, arranged by season, beginning with Spring. Food history and culture are also covered, along with her own food styling photography and historical photos. Each season introduces memoir material about Iranian life while the preps themselves have more historical and detailed instructions. Each dish has a local name, such as kotlet for beef and potato fritters, Lamb preps include braised shanks, ground meat kebabs, sweet and sour lamb, lamb and eggplant stew, lamb and dried plum stew, rice with lamb and green beans, lamb stew with dried limes, and other variations. It all concludes with a glossary. --BLACK SEA (Quadrille, 2018, 280 pages, $50 hardbound) is by Caroline Eden, an inveterate traveller who gives us a hefty tome that is part travelogue and part cookbook. It's the tale of Odessa, Istanbul, and Trabzon. Covered are Bessarabia (65% of which is Moldova), Romania, Bulgaria, and Turkey as they border on the Black Sea. So it is a commentary on local foods, and embraces memoir material on the Jewish tables of Odessa, fisherwomen of Bulgaria, and White Russians in Istanbul. Of particular interest is the food of Trabzon (Trebizond) -- when did you last see a Trabzon cookbook? She gives us extensive food and cultural notes along with preps such as frontline pilaf, Trabzon kaygana with anchovies and herbs, bebe cake, Sumela brunch, and apricot and cinnamon hosaf. --FELIDIA; recipes from my flagship restaurant (Appetite by Random House, 2019, 246 pages, $42 hardbound) is by Lidia Matticchio Bastianich, her Chef Fortunato Nicotra, and her daughter Tanya Bastianich Manuali who has also co-authored several cookbooks with Lidia. Felidia is one of the top Italian restaurants in North America, and it is augmented by Lidia's empire of entertainment production units (principally her PBS shows), her other restaurants, her prodigious output of cookbooks, and her food line. The upscale preps here come from her flagship restaurant, and include such oft-requested items as polenta crackers, carrot spread, eggplant flan with tomato coulis, capon broth with passatelli, gnudi, and a range of risottos and pastas. Not to mention main courses and sides. This is a well-developed cookbook for the Italian food lover. B. And how about gift books for the beverage drinker? Try --FANCY AF COCKTAILS; drink recipes from a couple of professional drinkers (Houghton Mifflin Harcourt, 2019, 208 pages, $35.99 hardbound) is by Ariana Madix and Tom Sandoval. It's the perfect gift for millennials: a loud, brassy tome with lots of colour and photos of both the drinks and the authors. With plenty of personal data too. The work has four main sections: classy, trashy, shots and recovery drinks for all occasions with bourbon, Champagne, gin, Cointreau, margaritas, rum, vodka, whiskeys and more. Perhaps best taken in small doses, but it is a readable and affordable guide. --THE CURIOUS BARTENDER'S WHISKEY ROAD TRIP; a coast to coast tour...US...(Ryland Peters & Small, 2019, 384 pages, $34.95 hardbound) is by Tristan Stephenson, who has a whole range of The Curious Bartender's books. There is a road trip map listing some 44 distilleries from California, Washington, Texas, and of course Kentucky and Tennessee. There are lots of colour photos, play lists for the auto trip, and a description of each business (along with tasting notes) including what to watch out for. Oh, and there are some nifty cocktail recipes. An absolutely perfect oversized tome for the Bourbon, rye, and whiskey lover. --ADVENTURES ON THE WINE ROUTE (Farrar, Straus and Giroux, 1988, 2013, 2019, 276 pages, $25 softbound) is by Kermit Lynch. It's his wine buyer's guide of France, originally published in 1988 but with a 2013 addition of a 33 page epilogue, a 2013 addition of 25 most memorable bottles of wines , and a 2019 affordable paperback reissue perfect for gifting. It's a classic work for wine lovers, especially for French wine lovers. It's a highly influential look at the wine trade as it is a record of Lynch's buying patterns (he was an importer: these are his notes). --LONELY PLANET'S GLOBAL DISTILLERY TOUR (Lonely Planet, 2019, 264 pages, $26 hardbound) is from the publisher Lonely Planet with contributions from over three dozen writers. It;s a guide to tasting whisky, gin, bourbon and other spirits at the world's best distilleries and bars. Over 30 countries are covered, with regional drinks from Canada (10 pages), USA, Mexico, Japan, the UK, and New Zealand. There are local itineraries that recommend top sights and experiences, and a special section that showcases the world's best cocktails. --THE ULTIMATE SCRATCH & SNIFF GUIDE TO LOVING BEER (Flatiron Books, 2019, 12 boards, $28.99 hardbound) is by Richard Betts. Rotem Raffe did the artwork. Together, with deft illustrations and sniffing they do a good job in breaking down the ingredients, the science, and the processes behind how beer is made and enjoyed. They claim that with this reference item the reader will have the tools to make informed decisions. A fun work of art. --FINE CIDER (Dog 'n' Bone, 2019, 176 pages, $27.95 hardbound) is by Felix Nash, a cider merchant who looks at the history, the styles, the apple varieties, and the processes of cider-making, He's also got material on cider-producing regions, cider and food matches, and a great list of where to start with the bucket list of ciders to try. Styles are important (I love cider from Normandy or Brittany), but these are dependent on the varieties available. There is an art to blending and to using wild yeasts. Cidermaking is a lot like winemaking, substituting apples for grapes and finishing with a lower alcohol content, usually at the top end of a beer level, say 5 8% ABV. There's the French style I like, usually at 4% ABV. There is also Pet Nat (petillant naturel) , ice cider, still cider, and Champagne method. A good too for those beginning to find their way into cider. --BAR CART STYLE; creating super-chic cocktail stations (Ryland Peters & Small, 2019, 128 pages, $19.95 hardbound) has been styled by Emily Henson. It is basically how to put together a bar cart that makes a statement in its own right for iconic cocktails and other alcoholic drinks. Carts are from the Art Deco and Jazz Age period, but they are important simply because they are mobile and free-up counter space. The bar basics are here, equipment is minimal as is glassware, and there are some suggested recipes such as blackberry bellini, mai tai, jalisco flower, dill acquavit, and the Negroni. A great inexpensive gift for the millennial. C. Perhaps some food and drink reference books? Such as: --THE SIDE DISH BIBLE (America's Test Kitchen, 2019, 564 pages, $45 hardcovers) is an affordable look at 1001 great recipes for every salad, veggie, rice, grain, fruit, and bean dish you might need to accompany a main dish right from a turkey down to a meatball. The only thing missing is fresh meat as a garnish, save for bacon and pancetta (with over 50 preps between them). There are plenty of tips and advice to help the harried cook/chef to easily find a perfect matching side dish for any occasion. There's 10-minute Brussels sprouts, cauliflower salad, creamy farrotto (farro risotto), potato galette. And it is a perfect cookbook for those who actually enjoy a meal of side dishes (like me). One of the highlights of the holiday gift parade. --THE BEST OF AMERICA'S TEST KITCHEN; best recipes, equipment reviews, and tastings 2020 (America's Test Kitchen, 2019, 326 pages, $45 hardbound) is a group effort from the PBS television show. It comes out in late summer but is meant for the next year: in this case, 2020. So all material here is pretty well is written up by the spring of 2019. This is a best of the best collection, active since 2007. It's arranged by course, from starters/soups/salads through veggies, pasta/pizza/panini, meat, poultry, seafood, breads, and desserts with stops along the way for sides, breakfast and brunch. There are concluding sections on test kitchen resources, nutritional info, and conversion equivalents. Quite a lot packed into a handy package, and excellent value (particular for the buying guides and the technique photo displays). --YOU ARE WHAT YOUR GRANDPARENTS ATE: what you need to know about nutrition, experience, epigenetics & the origins of chronic disease. (Robert Rose, 2019, 320 pages, $37.95 paperbound) is by long time food author Judith Finlayson who also writes about personal well-being and women's history. She provides an up-to-date global overview of the science linking one's experience as a fetus with the development of chronic illness later in life, and the possibility that one will pass on lifestyle choices to future generations. Epigenetics is the connection between our genes and our environment: the food we eat, the air we breathe, and the lifestyle we choose. It's a good basis for those millennials who try to understand where they are from and where they are going. Nature and nurture are intertwined, and early life experiences have an effect on diabetes, obesity, heart disease, cancers. She does a good job in making hard science accessible and readable. Something to think about over the holiday seasons. --SPICE (DK Books, 2018, 224 pages, $32 hardbound) is a publisher's reference work on spices. The scientific aspect has been written or overseen by Dr. Stuart Farrimond, science and health writer, while British food writer Laura Nickoll co-ordinated the non-science content of the spice profiles (the bulk of the tool). The 120 pages dedicated to profiles divides all spices into phenols, terpenes, acids, aldehydes, pyrazines, and compounds, with sub-divisions. Each of the 60 profiles is connected to one or more of the 40 regional guides presented. There are also 65 top-notch recipes. Eight other food writers, mainly British, worked on the profiles, the regions, and the recipes. Great team work for a food reference tool! --WHERE TO DRINK WINE (Quadrille, 2018, 288 pages, $42.99 hardbound) is by Chris Losh, editor of Imbibe (UK). It's a guide to the world's must-visit wineries. It you've got the big bucks to travel, there is enough here for a lifetime (but start early). He opens with France and moves through Italy, Spain, Portugal, Germany, Austria, Greece, North America (including both three places in the Okanagan Valley and nine in the Niagara Peninsula), South America, South Africa, the Antipodes, plus China, Georgia and Lebanon. Oh, if only they weren't so scattered!! Basically, it is a descriptive work for each wine region with some commentary on those welcoming wineries such as, for Champagne, Pommery, Taittinger, Mailly, Moet & Chandon, and more. He gives us multiple reasons for each visit but no tasting notes. There is much to be seen at each winery, such as visitor centres, museums, art work, knowledgeable staff, etc. It's a must have reference tool for the bucket list! --THE CIDER INSIDER (Quadrille Books, 2018, 224 pages, $26 hardbound) is by Susanna Forbes. It is a fairly comprehensive guide to over 100 international craft ciders and their global styles. It's arranged by country, with the UK getting the lion's share followed by France, and then Spain, Europe, North America, and then the antipodes. There are glossaries and flavour guides throughout, with a good bibliography of resources. There is not much for Canada (four from Quebec and one from BC) which is probably as it should be since cider production was not made legal in Canada until the 1970s. Its main contribution is the glorious ice cider made like ice wine. Each company gets a detailed description with deets on location and apples used, and where to go next for more in that style. Currently, it is a pretty unique reference tool, well worth reading. --ITALY'S NATIVE WINE GRAPE TERROIRS (University of California Press, 2019, 376 pages, $70 hardbound) is by Ian D'Agata, the world's leading expert on Italian wine. In 2014 he authored NATIVE WINE GRAPES OF ITALY. This current work is all about the various DOCs and DOCGs in the wine production areas of Italy's native wine grapes. Easy-to-read descriptions have easy-to-read geologic data, biotype and clonal info, followed by producer interviews and comments. Facts and figures provide the beginnings of in-depth analysis for the terroirs that produce the great wines (Barolo, Chianti Classico, Brunello de Montalcino) to the lesser-known Ischia and Turbiana. The slightly oversized tome has double columns, so lots of information is given. It all comes complete with a glossary, a bibliography, and three indexes. A brilliant giftbook for the demanding wine lover! D. For the more literate person, there are the histories, memoirs , polemics and humour of writers, chefs, and wine people. Some have called these memoirs creative non-fiction , some with embellishments and gilding. And many of them may suffer from a lack of indexing, which makes it difficult to find what the writer said about another person or subject. But this also avoids the potential for lawsuits and disjointed noses. Nevertheless, they are rewarding to read. Who cares about poetic license? Here then are some that stood out from this year s run, and any of them would make great gifts for the reader. Here we go, in no particular order --SAVE ME THE PLUMS; my Gourmet memoir (Appetite by Random House, 2019, 268 pages, $32 hardbound) is by the inspired Ruth Reichl, a great food writer with a gripping-can't-put-it-down style just perfect for the holidays. She's been the restaurant critic for the LA Times, the NY Times, and then editor of Gourmet magazine for a ten year gig. Then the magazine shut down, primarily because of the incursion of the Internet where recipes abound. This is her story, her memoir of the glamourous, high-stakes world of magazine publishing. Under her management, Gourmet flourished as a cutting-edge food magazine, far from its stodgy beginnings. It is also the story of how Reichl grappled with the changes and how the changes affected her and then how the shutdown affected her. There are about a dozen recipes here, but one caveat: no overall index to neither the preps or the subject content. --THE DEVIL'S DINNER (St. Martin's Press, 2018, 296 pages, $36.50 hardbound) is by Stuart Walton. It's a gastronomic and cultural history of chili peppers. He also manages to go into depth about the biological impact, beginning with Mexico and South America. Spaniards returning to Europe brought chilis back with them, and this produced piri-piri and pimientos (Iberia), paprika in Austro-Hungary, and permeated the Indian sub-continent. There is much detail here in this look, culminating with a discussion on the hotness of chilis and how it became a guy thing. Notes and a bibliography complete the work. --WHAT MAKES A WINE WORTH DRINKING (Houghton Mifflin Harcourt, 2018, 182 pages, $36 hardbound) is by Terry Theise, an importer of boutique wines from Germany, Austria and Champagne. He's also authored the title Reading Between the Wines and has written wine articles for magazines. Here he concentrates on praising the sublime in wine. It's in a somewhat autobiographical tone, but he does tell us how to find and appreciate exceptional wine and how it can lead to a richer and fuller life. Just the perfect gift for the oenophile in your life. What makes a wine worth drinking is its authenticity: it's usually small-scaled artisanal wine of subtlety. Taste matters, so that is first on the table in his tome what does a good wine actually taste like? Enjoy...and try also https://hosemasterofwine.blogspot.com/2018/11/what-makes-wine-worth-drinking-in.html --FRUIT FROM THE SANDS; the silk road origins of the foods we eat (University of California Press, 2019, 374 pages, $43.95 hardbound) is by Robert N. Spengler III, the Archaeobotany Laboratory Director at the Max Planck Institute for the Science of Human History. He's traced the history of many foods back to prehistoric Central Asia (the crossroads of the ancient world) and the Silk Road, from where the foods moved to Europe, America, and East Asia. Covered then are apples, millet, barley, wheat, grapes, tea, legumes, rice and others, The exchange of goods started over 5000 years ago, and the actual organized trade along the Silk Route can be traced back to Han Dynasty China (206 BCE). The major source of evidence are the preserved remains of plants found in archaeological sites. The Silk Road exchange (overland route) and the accidental Columbian exchange (maritime route) were similar attempts to get to the spices and foods of Central Asia. Fascinating reading complemented by notes and references. --BELLA FIGURA (Appetite by Random House, 2018, 284 pages, $29.95 hardbound) tells us how to live, love, and eat the Italian way. It's by Kamin Mohammadi, a now-British journalist and broadcaster living and working outside Florence and in London. Living in Florence had changed her life, and she makes it a great spin on armchair travel. It's the slow food approach to life taking the time to do things well. Her memoir opens in January 2008 and moves through, monthly chapter by chapter, to the end of that year. Topics include: how to taste the sweetness of life, how to celebrate being a woman, how to eat and not put on weight, and how style has nothing to do with money. Recipes are scattered throughout, and at the end there is a summary of 21 different rules . --RITZ & ESCOFFIER (Clarkson Potter, 2018, 312 page, $35 hardbound) is by Luke Barr who wrote the amazing bestseller Provence, 1970 . He deals with the hotelier Ritz and Chef Escoffier in the context of the rise of the leisure class. In essence, he covers not just the two men but also the social aspects of the hospitality industry in the late 19th and early 20th century. The Savoy in London was the first hotel with electricity and elevators; all rooms had baths. Toute le monde stayed there, and Escoffier ran the first restaurant in Europe to welcome unaccompanied women. Barr covers the relationship between the two, and (after disaster and opulence) follows them to Paris and the Hotel Ritz. Notes and sources, plus an index, are included. --AMERICAN CUISINE AND HOW IT GOT THIS WAY (Liveright Publishing Corporation, 2019. 451 pages, $53.95 hardbound) is by Paul Freedman, author of Ten Restaurants that Changed America . He's followed up on that earlier tome by covering more of the Colonial period up through processed industrial food, ethnic cultural diversified foods, and the farm-to-table movement. It's an ambitious too, covering regional cooking styles of the colonies and the westward evolution of the USA. His main thrust is the progression from regionality through national standardization and then variety (as a backlash). Thoughtful, interesting reading for the holidays. --THE MUNCHY MUNCH COOKBOOK FOR KIDS (Familius, 2019, 170 pages, $28.99 spiral-bound) is by Pierre A. Lamielle, and award-winning kids' cookbook author with titles such as Alice Eats and Kitchen Scraps: a humourous illustrated cookbook . He's also competed on Top Chef Canada and Chopped Canada (which he won). Great illustrations that even adults or new cooks will enjoy. These are the essential skills and recipes every young chef should know, beginning with ten pages of safety . That deal with hot, sharp, and germs. --COOKING CLASS GLOBAL FEAST! (Storey Publishing, 2019, 144 pages, $28.95 spiral bound) is by Deanna F. Cook, and it is her third work in this series meant for food adventures for kids. It's a tour of 44 ethnic dishes from around the world there's fried bannock bread from Canada, beans on toast from the UK, soda bread from Ireland, kasha from Russia, mealie meal bread from South Africa, coconut bread from Tonga, fried rice from China, et al. There are also pop-out food passports, world language flash cards, flag stickers, infographics for taste-test explorations of fruits, breads, veggies and ice creams from around the world. Great fun for over the holidays. Part Two: STOCKING STUFFERS =========================== Stocking stuffers should be at the very top of everybody s gift list: something affordable from under $10 up to $25 or so, and that can also double as a host gift, being something small and lightweight. Most of the books here are paperbacks. And of course, they can all stuff an adult stocking. Typical for food are: --101 THINGS TO DO WITH A BUNDT PAN (Gibbs Smith, 2019, 128 pages, $12.95 spiral bound) is by Jenny Harten. Some good ideas are here, made to advance the usage of what appeared to be a single-purpose cooking implement. The range is from cakes through breakfasts through bread puddings, side fishes (e.g., potato salad) and dinners (e.g., turkey meatloaf with cranberry sauce). --SCANDI BITES (Hardie Grant Quadrille, 2019, 144 pages, $28.99 hardbound) is a collection of 60 previously published recipes from Scandinavian Baking and Scandinavian Comfort Food , all from Trine Hahnemann, and pitched to Christmas sales. These are sweet treats, party food and Scandinavian snacks for the holidays., in three chapters (teatime, smorrebrod, and celebrations). These are the basics with many variations. --HISTORIC COOKERY; authentic New Mexican food (Gibbs Smith, 1931, 1970, 2019, 120 pages, $18 hardbound) is a reissue with some updating. These are heirloom preps of New Mexican food, by Fabiola Cabeza de Baca Gilbert. The range is from chile sauces through corn dishes, mains, cheese and eggs, veggies, soups, breads, and desserts, with some beverages. It is quite packed with lots of good dishes just one step away from Mexican. Quite appealing. --HANGOVER FOOD (Dog 'n' Bone, 2019, 64 pages $13.95 hardbound) has 35 restorative recipes for when you are hurting and hungry. The preps have been previously published in an assorted series of cookbooks by13 authors. It's arranged by type: bacon and eggs, sandwiches, comfort food, and sweets. --GIN THE MOOD (Dog 'n' Bone, 2019, 64 pages, $13.95 hardbound) is a small collection of some 50 gin cocktail recipes that are just the ticket, derived from five authors' previously published works. It runs from dry martini to sloe gin fizz. --SHORT COCKTAILS AND SMALL BITES (Ryland Peters & Small, 2019, 64 pages, $13.95 hardbound) comes from the pen of Julia Charles. These are more than 25 small-serve drink and canape pairings for parties....what fun! Lavish photos. --THE ARTISANAL KITCHEN: BARBECUE RULES (Artisan, 2019, 112 pages, $17.95 hardbound) is by Joe Carroll, who owns multiple-BBQ restaurants in Brooklyn and Philadelphia, principally Fette Sau. He gives us six lessons and thirty recipes for superior smoking and grilling, adapted from his earlier work, Feeding the Fire . These are the knowns behind live-fire cooking, doing roasts and classics such as beef brisket and pulled pork and lamb saddle chops. --OIL & VINEGAR (Ryland Peters & Small, 2019, 144 pages, $19.95 hardbound) is by multiple cookbook and magazine article author Ursula Ferrigno. She's got 75 recipes drawn from the earlier The Gourmet Guide to Oil & Vinegar (2014), plus a few from other food writers. It's mostly olive oil and gourmet vinegars, and the recipes are listed in course order from soups to baked goods. --POSH SANDWICHES (Quadrille, 2018, 176 pages, $28.99 hardbound) is by Rosie Reynolds. It's one of the POSH series from Quadrille highlighting upscale comfort foods. Other topics in the past have included Toast, Eggs, Pancakes, Kebabs and Rice; all of them having over 70 recipes each. Reynolds covers Reubens to banh mi, and is arranged by major filling: meat, poultry, fish, veggie, and sweets along with several different types of breads and sauces. There is even a useful primer on how to build a sandwich. --MODERN PANCAKES (Ryland Peters & Small, 2019, 144 pages, $19.95 hardbound) is from the publisher with 21 contributors headed by Hannah Miles (25 preps) and Louise Pickford (7 preps). There are over 60 contemporary recipes here, ranging from protein pancakes to healthy grains to waffles and dirty food indulgences. Hey, it's a year's work of brunches! --THE ARTISANAL KITCHEN: PERFECT HOMEMADE ICE CREAM (Artisan, 2019, 112 pages, $17.95 hardbound) is by Jeni Britton Bauer of Jeni's Splendid Ice Creams which retails ice creams. It's been culled from two previous books published in 2011 and 2014. It is in three parts: the primer (with milk, cream, corn starch slurries, cream cheese, and assorted sweeteners in the base), the parlor (which also includes yogurt, sorbet and custard) and the sundae bar. At the end there are a few sauce preps and homemade shells/cones, curds, and jams. Hey it's a great deal for under $18! --LITTLE BOOK OF JEWISH SWEETS (Chronicle Books, 2019, 136 pages, $24 hardbound) is by Leah Koenig. She gives us 25 preps for a sweet finish to any meal: teiglach, challah, bimuelos, tishpishti, cassola, kourabiedes, et al. There is an ingredient glossary for almond extract and paste, orange blossom water, poppy seeds, potato starch, and more. Ingredients are noted in both metric and avoirdupois measurements. --FRENCH TOAST (Gibbs Smith, 2019, 128 pages, $19.99 hardbound) is by Donna Kelly. Her French Toasts can be stacked, stuffed and baked, and is the quintessential brunch time food, sometimes used for celebrations. She's got some savoury entrees as well: French toast chili stacks, cheesy chile strata, seafood Newberg stacks, and Kentucky hot browns among the 16 savoury dishes. But otherwise, it's all sweet. She concludes with some dessert offerings and a range of syrups and sauces. Other little books, for beverages, include those on coffee, beer, wine and spirits and even water: --BOOZE BASICS (Dog 'n' Bone, 2019, 128 pages, $13.95 hardbound) is by Emily Miles. It was first published as How to Drink and Not Look Like an Idiot . Here it has been re-published as a complete guide to the dos and don't of drinking. It's a practical work covering quality over quantity, emphasizing the differences between cheap booze and decent plus booze. Beer, wines, cider and spirits are all there, along with pubs, bars, and cocktail lounges. --SPARKLING COCKTAILS (Ryland Peters & Small, 2019, 64 pages, $13.95 hardbound) is by Laura Goodwin, and is drawn mostly from her earlier books Prosecco Cocktails (2017) and Parisian Cocktails (2016). This is fizz plus, with additions depending on the mood and the circumstances. Champagne, prosecco, cava, cremant, sekt, spumante, bubbly: all good sparklers for all events such as brunch buffets, preprandials, al fresco parties. Here are 50 preps, nicely illustrated and detailed. --LET'S GET FIZZICAL (DK Books, 2018, 144 pages, $18.99 hardbound) features more than 50 cocktails made with Prosecco, Champagne, and other sparklers. It's a good beginner's guide to bubbly as well, giving us the process and distinguishing between Champagne, Prosecco, Cava, Lambrusco, Moscato d'Asti, Sekt, and other names for vinous fizz. A good value of the handbook is the flavour chart of Venn diagrams illustrating the flavour differences between Champagne, Prosecco, and Cava. But the main show is what to do with them as mixers. There are the classic cocktails and modern day twists, the Bellinis, Mimosas, spritzes, and a few loaded ones for special events (Pink Tequila Fizz, English Summer Rose, Cynar Fizz). --LET'S GET TROPICAL (DK Books, 2019, 144 pages, $18.99 hardbound) features more than 60 cocktails from Caribbean classics to modern Tiki drinks. It's a good beginner's guide to the alcohol of the tropics as well, giving us the process of making rum and tequila and mezcal. But the main show is what to do with the shades of rum etc. stylings with the mixes. There are the classic cocktails and modern day twists: daiquiri, pina colada, Singapore sling, Mai tai, margarita, mojito, tequila sunrise. Followed by the Tiki material (Angel's share, Tiki Tiki Bang Bang, and more). --THE BEER BUCKET LIST (Dog 'n' Bone, 2019, 224 pages, $19.95 hardbound) is a travel-sized guide to over 150 of the best beer experiences on the planet, written by Mark Dredge. It's all arranged by area, from North America through the UK and Eire, Europe, the Antipodes, and then ROW. Each experience has a place to buy/consume a craft beer with local food and decor and culture. For example, Belgium's best beer cooking explains cuisine a la biere with five perfect beer and food combos: croque monsieur with blonde hoppy beer, moules frites with witbier, carbonnade with dubbel, et al. It actually may have been better served to us if the tourbook was paperbound and the paper not so heavy. Then it would be more portable. That's just my carp.... --HUGH JOHNSON S POCKET WINE BOOK 2020 (Mitchell Beazley, 2019, 336 pages, $18.99 hardbound, $14.99 Kindle ebook) is a guide to wines from all around the world, not just to the best wines. It is in its 42nd year (first published in 1977). Johnson claims more than 6000 wines and growers are listed. News, vintage charts and data, glossaries, best value wines, and what to drink now are here. His book is arranged by region, with notes on the 2018 vintage and a few details about the potential of 2019, along with a closer look at the 2017. He's got notes on what wines are ready to drink in 2020. Johnson is also moving into food pairing: there is a section on food and wine matching. He also has a listing of his personal 200 fave wines. The Kindle edition is digitally enhanced for word searching, so it often beats a printed index for retrieving data and it is $4 cheaper! Great purchase.... --WINES YOU SHOULD TRY; a guide for Canadians (Whitecap, 2019, 204 pages, $22.95 paperbound) largely supersedes the ninth annual edition (2016) of The 500 Best-Value Wines In the LCBO 2017 . This new work by wine scribe Rod Phillips is now national, and has both international and domestic wines arranged by wine colour and then by region/country with an indication of a price range (under $12 to over $49). He tasted about 1000 wines, and chose about 500 wines that are available in at least two provinces. Each of the wines has some value, or else they would not be in this tool: they can be considered at least better if not best of what's around in Canada. Each has an indication of food pairings. A good guidebook which features only those wines available in Canada -- that you should try. --A YEAR OF GOOD BEER 2020 PAGE-A-DAY CALENDAR (Workman, 2019, 320 pages, $20.99) quenches the beer lover s thirst: microbrewery recommendations, beer lore, trivia, history, labels, vocabulary, tasting notes, beer festivals, and more daily fun. Discover Bell's Porter whose smoky coffee notes lend an intriguing aroma profile; a hoppy Noble Prize Imperial Pilsner; and a perfect summer aperitif in the burgundy-hued Brombeere Blackberry Gose. Includes beer drinking games (like Buffalo Club, in which you must never be caught drinking with your right hand), recipes for refreshing beer cocktails, and Hop Lookout notes (like the smoothly bitter Cashmere, developed by Washington State University in 2013). Some of the beers appear as imports in Canada, but otherwise there are few Canadian brews included. Lights, wheat, lagers, ales, porters, stouts, seasonal beers, and lambrics they re all here, 165 or so craft beers. If you buy any of the PAD calendars, then you can go online to the website and pick up other, free stuff, at www.pageaday.com. ==================================== ON THE DEAN S LIST: MY 22nd (!!) ANNUAL SURVEY OF FOOD AND DRINK-RELATED BOOKS SUITABLE AS HOLIDAY GIFTS FOR THE 2018/19 PARTY PERIOD NOVEMBER 2, 2018 ============================================================== By Dean Tudor, Ryerson Journalism Professor Emeritus and Gothic Epicures Writing, www.deantudor.com (World Wine Watch Newsletter). Blogs: http://gothicepicuresvincuisine.blogspot.com. http://fauxvoixvincuisine.blogspot.com. Twitter: @gothicepicures ------ There are always many new food and wine books out there for people who have picky tastes!! What to choose? I have cast about for material and have come up with a decent selection of materials published in 2018 to satisfy any pocketbook, any host, and any friend or relative. All books and book-like materials that are listed here are RECOMMENDED for gifting, and can be purchased at a discount via Amazon.Ca, Chapters.Indigo.Ca (with free delivery on a total purchase of over $25 or so), or even The Book Depository in Guernsey (free delivery and no GST from the UK). Price Alert: Books are in CAD, but because of USD fluctuations, all prices may vary. Part One: TOP GIFT IDEAS ======================== A. Art/travel/restaurant cookbooks might be some of the best books to give a loved one (or to yourself, since you are your own best loved one). Most may cost you an arm and a leg. Books for the coffee table have their place in the gift scheme: just about every such book is only bought as a gift! And are often perused first by the donor (you). Don t let the prices daunt you. Such books are available at a discount from online vendors. Because of the economy , not too many pricey food and wine books were released this year. Herewith, and in random order: --ESTELA (Artisan, 2018, 304 pages, $50 hardcover) is by Ignacio Mattos, who worked with Mallman and chefed at various places in NYC until he opened Estela. He now has several other bars and cafes in New York City. His collaborator is food writer Gabe Ullas. Log rollers include Mallman, Waters, Tanis, and Ruth Rogers. Estela specializes in playfulness and boldness, emphasizing the unexpected and surprising such as shaved thin button mushrooms over ricotta dumplings, or fish sauce and pickling broth as accent points. His forte is layering where you can dig down to the most emphatic flavours. The 133 recip3s here come from the restaurant (lamb ribs with chermoula and honey, cherry tomatoes with figs and onions, or mussels escabeche on toast). Arrangement is by course, with salads followed by raw and/or cooked seafood, mains, desserts, and brunch. I loved the veal sweetbreads with onions. --LET'S EAT FRANCE (Artisan, 2018, 432 pages, $75 hardbound) is mainly by Francois-Regis Gaudry, French food critic, journalist, and broadcast host; there are about 120 other contributors as well, all sourced, and identified with pix. It was originally published last year in French as On va deguster La France . At 10 inches by 13.5 inches it certainly is a coffee table unto itself. It's a treasure trove for Francophiles. with compelling infographics and stories to flesh out the encyclopedic nature of covering 1250 specialty foods, 375 classic recipes, 350 broad topics, 260 personalities, and of course the hundreds of maps, charts, tips, and anecdotes that make the tome come alive in the post-Larousse era. It's historical, so you'll get mini-bios of Brillat-Savarin, Bocuse, Troisgros, Curnonsky, et al. There are poster-size guides to the breads, wines, frites, figs, oysters and more -- of France. This book's arrangement is random which makes it easy to read and appeals to millennials, but there is a comprehensive index and cross-references to tie it all together. Minutiae here includes the tar baby leg of lamb, for which you will need a construction site. Most illustrations are in colour and are historical, with some advertisements. The work concludes with a bibliography of French food cookbooks and articles. Very impressive indeed. This is one of those books you buy for someone else...but you read it first yourself! THE JEWELLED TABLE (Hardie Grant Books, 2018, 272 pages, $50 hardbound) is by Bethany Kehdy. She's got over 80 Middle Eastern recipes, reinterpreted for the modern cook . Events covered include simple weeknight suppers, brunches, celebratory feasts, and more. Other material includes the pantry items needed, menu plans and techniques needed, plus some memoir-type material about food from the Middle East (she's Lebanese). There's a bibliography to other Middle East food reference books, including of course her earlier introduction to Middle East food,' The Jewelled Kitchen . Good food photography. FROM THE EARTH (Hardie Grant Books, 2018, 249 pages, $86 hardcovers) is by the multiple award-winning Australian chef Peter Gilmore. It's an oversized tome (13 inches by 9.5 inches), perfect for covering an entire coffee table all by itself! He celebrates the diverse world of heirloom veggies. These are some of the world's unique and almost forgotten foods. Each has a recipe plus detailed profile and photograph. Also featured are like-minded growers that Gilmore collaborates with. He does have a substitution list for recipes, being aware that unique' and forgotten vegetables are not really available universally. There's Country Gentleman Corn with its milky white haphazard kernels, Kyoto Red Carrot , Black Chick Pea , Gete Okosomin Squash , and about 45 or so more. --BASQUE COUNTRY (Artisan, 2018, 326 pages, $50 hardcover) is by Marti Buckley; it comes loaded with log rollers who run Basque restaurants. Which is a good thing since this work is a culinary journey through a food lover's paradise, on the cusp of Spanish and French cooking plus its own Basque style. Preps are derived from family tables, dining societies, restaurants, bars, and Basque country grills. It begins, of course, with pintxos (pintxoak) the small plates, followed by soups (zopak), fish and shellfish, other mains, sweets and drinks. The major regions are covered with notes and photos plus some recipes. At the back of the cookbook there are resources listed and a translation guide. The drink section is very small, with only such as vermouth, Basque sloe liquor and sangria. --COPENHAGEN FOOD (Quadrille, 2018, 288 pages, $50 hardcover) is by Trine Hahnemann, Danish food writer and cookbook author centred in Copenhagen. These stories, traditions and recipes come from her top places to eat, drink, and socialize in Copenhagen: bakeries, markets, cafes, bars, and restaurants. She's got historical background as well as personal vignettes, plus, of course, 70 recipes all arranged by 8 districts (which also include the suburbs). Lots of good travel and food photography makes this a winner for ex-pats. ATELIER (Figure.1, 2018, 248 pages, $55 hardbound) is by award-winning chef-owner Marc Lepine with Ottawa food writer Anne Desbrisay. These are the signature recipes of Ottawa's Atelier restaurant. As the promo says, Designed for foodies and chefs with an interest in modern cuisine, this impressive volume is an exciting tribute to one chef's unique culinary philosophy. The beginning highlights the origins and the visions; this is followed by the inventive recipes. Throughout there is stunning photography by Christian Lalonde. Book ribbons help you keep your place. I was impressed by the thoroughness of the preps. One example was Mossy Trunk which is a combo of specific smaller recipes for ramp persillade, beef shanks, soft-boiled quail eggs, lemon confit, green asparagus ribbons, green asparagus puree, morel mushrooms, and topped with a variety of flowers, tendrils and sprouts. FEED YOUR PEOPLE (powerHouse Books, 2018, 310 pages, $39.95 hardbound) is from cookbook packager Leslie Jonath. It begins with concepts of larger cooking, with dishes by Alice Waters, Dennis Lee, Gonzalo Guzman, and others who know how to feed a crowd. This is big-batch, big-hearted cooking and recipes to gather around. Most preps are scaled to feed groups of 10 20, with make-ahead strategies, equipment data, and serving suggestions. A lot here is ethnic and rustic, just perfect for a community gathering: tamales, minestrone, chili, paella (big-pan), gnocchi, Korean bossam, seafood boils, Grand Aioli with roasted salmon,. Gorgeously photographed. Takes sharing plates to a new level. --COOKING FOR FRIENDS (Whitecap, 2018, 250 pages, $34.95 paperbound) is by David Wood, who ran the David Wood Food Shop in Toronto between 1984 through 1990. In 1987 he wrote The David Wood Food Book (Whitecap), a recipe collection based on his shop's and his catering firm's preps. In 1990 he moved to Salt Spring Island in BC where he eventually co-owned the Salt Spring Island Cheese Company. This current tool represents both a re-think and an updating of the earlier work (which I had bought). So there is some duplication or changes in recipes (the tomato, artichoke, and feta salad remains, but the flank steak with red wine aioli is now flank steak with anchovy aioli). The older work had no photos, but this one us loaded with them. And metrics have been added to the 150 classical, regional and domestic recipes. Terrific stuff, just as in 1987 - - 31 years ago. --CHINESE STREET FOOD (Skyhorse Publishing, 2018, 316 pages $42.99 hardbound) is by Howie Southworth and Greg Matza who have been eating their way through China for over two decades. This giftbook is a collection of small bites, classic recipes, and stories from China, with anecdotes from folklore and culture, and interviews with cooks and vendors. Photographed and printed entirely in China. Logrollers include Chinese cooks such as Martin Yan and Ken Hom who encourage us to eat our way through China street by street. Each prep has a transliterated title, English equivalent, and pictograph, such as the huixiang jiubing (fennel frond garlic chive pancakes), xiangchang juanbing (hand-rolled sausage pancake), and beijing kaoya (Beijing-style roasted duck breasts). American measurements are used but there are conversion charts. --VANCOUVER EATS (Figure.1, 2018, 240 pages, $38.95 hardbound) is by Joanne Sasuri, food and drink journalist living on the West Coast. It's one of a series from Figure.1; the others have involved Calgary, Edmonton, Toronto, et al. There are 100 recipes here from the city's leading chefs and bartenders, all tested for the home cook. These are the signature dishes from Vancouver's fave foodie spots. Included are Araxi, Cibo Trattoria, Dirty Apron Cooking School, The Flying Pig, Guu, Hy's Steakhouse, Ocean Wise, Wildebeest, and 38 others about 2 preps each. There are descriptions of each restaurant as well as pix of personnel and of the finished plate. --SEATTLE COOKS (Figure.1, 2018, 214 pages, $37.95 hardbound) is by Julien Perry, a Seattle-based food and lifestyle writer. It's one of a series from Figure.1; the others have involved Calgary, Edmonton, Toronto, et al. There are 100 recipes here from the city's leading chefs and bartenders, all tested for the home cook. These are the signature dishes from Seattle's fave foodie spots. Included are some 40 restaurants of varying type (.g. Jack's BBQ, Single Shot, ChefSteps, and Oddfellows Cafe all with about 2 or so preps apiece. There are descriptions of each restaurant as well as pix of personnel and of the finished plate. --CASABLANCA (Firefly, 2018, 224 pages, $39.95 hardbound) is by the UK food writer Nargisse Benkabbou, a native of Morocco (www.mymoroccanfood.com), and features 100 preps for family and entertaining. The primer has elements for ras el hanout spice mix, preserved lemons, harissa paste, couscous, Moroccan tea, and, of course, the tagine. Typical are sweet potato and feta maakouda, artichoke and baby potato and preserved lemon tagine, zucchini and thyme and beef shin tagine, kefta and olive toast, and chicken mchermel. Great photography of the finished plates with (thankfully) few or no touristic photos. --EATING LOCAL IN THE FRASER VALLEY (Appetite by Random House, 2018, 264 pages, $24.95 paperbound) is a food guide by Angie Quayle, owner of a gourmet food store, Well Seasoned. She's got over 70 recipes from farmers, producers and chefs who work in the valley. These are stories and anecdotes from the region, along with maps and itineraries for day trips. There are mini-profiles of the major players, and as such, forms a perfect gift for anybody having an interest in British Columbia food and wine. --THE STORY OF FOOD (DK Publishing, 2018, 360 pages, $45 hardbound) is a heavily illustrated history of everything we eat. The audience level is anyone over the age of 10 who is interested in great food. As with agricultural history, it begins with nuts and seeds, moving through veggies and fruits, meat, fish and shellfish, grains and pulses, dairy and eggs, sugars and syrups, oils and condiments, then herbs and spices. There are overall sections dealing with the nature of food followed by the type chapters. So for nuts and seeds, there are sections on nutcrackers, hoarding, almonds, walnuts, brazil nuts, pecans, cashews, pistachios, sesame seeds, coffee, etc. Very entertaining for a mid-day read. --THE LATIN TABLE (Skyhorse Publishing, 2018, 168 pages, ISBN 978-1-5107-2866-0 $38.99 hardbound) is by Isabel Cruz, chef-owner of three US west coast restaurants plus a farm near Portland. Her debut cookbook (Isabel's Cantina) was a bestseller. Here she delves into Latin fusion cuisine which celebrates the chili, but with innovative and healthy twists on traditional foods. She's got three piggie tacos (carnitas, bacon, chicharron), blackened salmon with pineapple jicama salas, and rack of lamb with cumin, cinnamon and cardamon rub. Drinks are covered too. Preps come from California, Mexico, Puerto Rico, and down into South America. She's got memoirs and family archives and recipes plus a Latin pantry -- ending with a sources list. --A TABLE IN VENICE (Appetite by Random House, 2018, 268 pages, $40 hardbound) is by Skye McAlpine, who blogs about living and cooking in Venice (www.frommydiningtable.com). These are her recipes and photos; she's lived there since she was six. About 100 recipes are here, including bigoli with creamy walnut sauce, grilled radicchio with pomegranate, and scallops with pistachio gratin. The photography embraces the gastroporn of markets, plated dishes, and Venice. As the back cover says, these are the markets, meals and afternoon spritzes from the floating city . A good job, made even better by including both metric and avoirdupois measurements in the listing of ingredients. --TASTING PARIS (Clarkson Potter, 2018, 256 pages, $40 hardbound) is by Clotilde Dusoulier, who has written four other cookbooks and runs the blog chocolateandzucchini.com. Here she give us 100 recipes to eat like a local. It's all arranged by time of day, beginning with morning, noon, afternoon, early evening, through to late night. It is also a stroll through Paris with a tour of Parisian cuisine and what local people do during the day, a day in which food forms the centrepiece. Recipes have variations, and there are mini-profiles of food artisans, such as La Maison Poilane (bread) and La Maison Berthillon (ice cream). Markets are also covered, as well as her favourite shopping streets. Truly a delightful cookbook for the lover of all things Parisian. --CUBAN FLAVOR (Skyhorse Publishing, 2018, 228 pages, $46.99 hardbound) is by Liza Gershman, food-lifestyle-travel photographer. As was noted, it is a well-researched combination of a cookbook, scrapbook, travel guide and love letter to Cuba. 78 recipes have been gathered, from apps through mains to desserts and drinks. She's got some general information on travelling and what to take plus a suggested eight-day itinerary. Major food topics (all with great photography) include (to give them their Spanish names) carne, pollo, pescado y marisco, huevos, vegtariano, dulce and bibidas. And yes, there is the usual Moors and Christians as well as so many others. A good souvenir gift book. --TUSCANY (Grant Hardie, 2017, 2018, 272 pages, $ hardbound) is by Katie & Giancarlo Caldesi who have been working their way through Italian food and travel: with preps from separately published books dealing with the Amalfi Coast, Venice, Rome, and Sicily. Now it is Tuscany's turn, one of the most food-obsessed regions in Italy. So it's a culinary journey beginning with breakfast, and following through with lunch, dinner and the weekend feast. It is a diverse landscape of simple meals and fab feasts from Tuscany, and the Caldesis do it well. Excellent photos blend plating, techniques and travel illustrations together. --TOKYO NEW WAVE (Ten Speed Press, 2018, 296 pages, $54 hardbound) is by writer Andrea Fazzari, a Tokyo-based international food stylist, restaurant consultant, and photographer. Here she has gathered notes and recipes (plus, of course, her photos) from 31 chefs that are defining Japan's next generation 30 men and 1 woman. Profiles illuminate their techniques and philosophies, and how they feel about their country's food. If you cannot get to Tokyo (or would like a visual remembrance), this is the next best thing. Each chef is given a separate chapter, and at the back there is a listing with advice about websites and Japanese fluency. Interviews are summaries, with Qs and As. Delicious, and well-worth looking at. --BETWEEN HARLEM AND HEAVEN (Flatiron Books, 2018, 272 pages, $48.99 hardbound) is by J.J. Johnson and Alexander Smalls. JJ is a James Beard nominee working in NYC kitchens and in Ghana (Villa Monticello). Smalls is an award winning chef-owner in NYC, and together they have operated The Cecil, which is now part of Minton's. Veronica Chambers is the focusing coauthor (she's done other books with Ripert and Samuelsson). This is Afro-Asian-American fusion cooking for big nights, weekends, and every day. The openers are collections of memoirs by the authors, with a careful explanation of Harlem and where they had their roots. This is followed by chapters dealing with salads, meat and poultry, fish, vegetarian, rice and sides, desserts, and more profile material about Bengali Harlem, sauces, Minton's Playhouse, and the Afro-Asian flavour profile. The range includes BBQ brisket egg roll, king mushrooms with harissa vinaigrette and roasted carrots, roti with black-eyed pea hummus and eggplant/carrot puree, charred okra, collard green salsa verde, gullah shrimp mini burgers, and green apple curry. --EATING MY WAY THROUGH ITALY (St. Martin's Griffin, 2018, 290 pages, $34.99 paperbound) is by Elizabeth Minchilli, who has written many books about Italian culture, including Eating Rome . Here she takes on the rest of the peninsula and islands. These are the back roads and Italian farmers. Scattered throughout are regional recipes that incorporate scampi and vongole from Venetian suburbs, balsamico from Emilia-Romagna, risotto and cassoeula from Milan, farinata in Florence, truffles in rural Umbria, olive oil, pizza, anchovies, capers in Pantelleria, and the Sardinian rusticity. Lots of photos, lots of restaurants described, tourist attractions, and the like. This book is jam-packed. --THE WICKANINNISH COOKBOOK (Appetite by Random House, 2018, 290 pages, $45 hardbound) is another sumptuous travel-cookbook from an Inn/Hotel/Lodge, this time in Tofino, British Columbia. It's an award-winning Relais & Chateaux property, known for its rustic elegance on nature's edge (between the forest and the Pacific). The highlight, of course, is the Wick's sophisticated The Pointe Restaurant, open since 1996. These preps come from a variety of chefs over the years, and range from breakfasts, soups, breads, salads, grills, seafood and meats, desserts and more casual fare. There are also some cocktails plus a large selection of pantry items. Everything was created by opening Chef Rod Butters and then at least seven other chefs. There's a history of the Inn and gorgeous photography, mostly by Makito Inomara. As is common with all Appetite by Random House cookbooks (these are Canadian published), there are dual metric and avoirdupois measurements for the ingredients. Good price for a gift cookbook. --MARGARITAVILLE; the cookbook (St. Martin's Press. 2018, 338 pages, $42.50 hardbound) is compiled by Carlo Serbaglia and Julia Turshen. It's a paean to Jimmy Buffet's Margaritaville [Buffet did a foreword here] and incorporates relaxed recipes for a taste of paradise a good state of well-being with many illustrative photos of the seascape and beaches and food and drink. It's arranged by course, from breakfast through apps, soups, salads, sandwiches, mains, sides, desserts, and, of course, drinks. The authors have 20 party and menu suggestions plus 10 practical party tips. There is, in addition to a general index, an index to recipes organized by fun: food for the boat, food for tailgating, food for the grill, food to make on the beach, food for large crowds all with page references so you don't have to look anything up. B. And how about gift books for the beverage drinker? Try --THE WINE TABLE (Skyhorse Publishing, 2018, 497 pages, $75 hardbound) is by Vickie Reh. This is a good collection of recipes and advice, with memoir-type materials. It is all about recipes and wine pairings from the kitchens of winemakers. We've seen these kinds of books before, but mostly done about California/Oregon winemakers. Here, the emphasis is European wine countries of France and Italy. There is some introductory material on the principles of wine tasting and pairing, followed by visits to 18 wineries (Weinbach in Alsace, Lo Sparviere in Franciacorta, Arianna Occhipinti in Sicily, Sulauze in Provence, Champagne Legras & Haas, among others). Each is described and the recipes begin to flow. Reh also has material about farm markets, wine bars, restaurants, and wine shops. This is a real collector's tome, weighing in at 2.6 kilos! --APERITIF (Quadrille, 2018, 160 pages, $33.99 hardbound) is by Kate Hawkins. It's a guide to the drinks, history, and culture of the aperitif, with index. Also included are some 33 chic drinks, such as the martini, the manhattan, boulevardier, and cardinale. In a true sense, each drink is only consumed once after all, it is an aperitif before a meal. You don't need to drink any one of them all night long. They refresh the palate, and include gin (of course), Campari, Champagne, pastis, vermouth, sherry, and other palate cleansers. A very smart book. --THE BOOK OF VERMOUTH (Hardie Grant Books, 2018, 208 pages, $42.99 hardbound) is by bartender Shaun Byrne and winemaker Gilles Lapalus. It's a fairly comprehensive survey about the aperitif vermouth. As they say, there are five things to know about vermouth: it is a wine, it tastes great neat, it's the essence of a Negroni, it's not a martini without it, and it should be kept in the fridge. There's some great text here on the history and cultural appreciation, as well as vermouth from around the world, the rules of production, the use of sugar and wormwood, plus traditional botanicals. It has an Australian slant, so there is material about Oz botanicals and finished products. The preps are arranged by season, beginning with spring, and then moving on through pre- and post-dinner activities. A bibliography finishes it all off. Great stuff. --COCKTAILS ACROSS AMERICA (The Countryman Press, 2018, 236 pages, $33.95 hardbound) is by Diane Lapis and Anne Peck-Davis, the former being a local history researcher and the latter being a collector of vintage bar artifacts. It's a postcard view of US cocktail culture from the end of Prohibition to the end of the 1950s. All the postcards come from Peck-Davis' collection. It is arranged by region, from US East Coast through the South, the Midwest, the Southwest, the West Coast, and even some from Alaska, Hawaii, Mexico and Cuba. But not Canada, except for the Mart Pickford cocktail. Good looking postcards can be found here (it also comes with four detachable retro postcards from this time period, good to mail out to friends) to match the local cocktails (Margarita, Brown Derby Cocktail, Santa Fe Cooler, Palm Beach Special, Red Snapper, Salty Dog, Pink Squirrel, and others... --THE CONNOISSEUR'S GUIDE TO WORLDWIDE SPIRITS (Skyhorse Publishing, 2018, 210 pages, $46.99 hardbound) is by Richard Carleton Hacker, a prolific writer and editor in spirits, wines, cigars, gourmet cuisine, and luxury lifestyle. The range is wide, which makes it a perfect gift: aperitifs, vodka, gin, single malt scotch, blended scotch, Irish, bourbon, Tennessee, rye, brandy, cognac, rum, tequila, mezcal, port, armagnac, liqueurs, grappa, absinthe, pisco, other spirits, and cocktails. Each gets a thumbnail sketch, photos, production notes, and tasting notes. A nicely wrapped package. --COCKTAIL ITALIANO (Skyhorse Publishing, 2018, 237 pages, $29.99 hardbound) is by Annette Joseph. It's a guide to aperitivo, drinks, nibbles, and some stories and photos about the Italian Riviera. Here we are talking about Liguria, from the French border through to Lerici, neatly divided into the Riviera di Ponente (itself sub-divided into Riviera delle Palme and Riviera dei Fiori) from east of Menton to Genoa, and the Riviera di Levante from east of Genoa to Lerici. This is all Beach Club territory, and she goes on to describe lifestyles with stories, recipes for food bites/snacks, and cocktails. More good fun on the Riviera! --THE BEER BUCKET LIST (Dog 'n' Bone, 2018, 224 pages, $26.95 hardbound) is by Mark Dredge, who is an international beer judge and acclaimed/awarded beer writer. This is his fifth beer book. It is a collection of over 150 must try beer experiences featuring the planet's best beers, bars, breweries, and beer events. It is indeed a beer bucket list to try before you die. He manages to combine city guides, travel, food and history via pubs, bars, brauhauses, hop gardens, beer festivals, and others. For the shorter version, his top ten includes seeing the Burton Unions at Marston's Brewery in UK, drinking in the Pilsner Urquell brewery cellars, visiting the brewing Trappist monasteries in Belgium, Oktoberfest in Munich, drinking Guinness in Dublin, et al. Each occurrence has photos, description lowdown directory-type data, and visiting tips. A great book for travellers. C.Perhaps some food and drink reference books? Such as: THE NOMA GUIDE TO FERMENTATION (Artisan, 2018, 456 pages, $60 hardcover) is by Rene Redzepi and David Zilber. Redzepi is the chef and co-owner of Noma in Copenhagen, many times recognized as the best restaurant in the world. He has appeared twice on Time's cover and been profiled in two feature-length documentaries. His Noma cookbook was both an IACP and a James Beard winner. Zilber (from Toronto) is a chef and photographer from Toronto who has worked at Noma since 2014 and has served as director of its fermentation lab since 2016. Together they have created the basic work on fermentation (the basic pillar of Noma) in food, with koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables. It may appear to be esoteric to most cooks and home artists, but for the fermentation lover it is a treasure. There is a lot of science here, but the recipes and techniques are invaluable, such as the coffee kombucha made from the remains of coffee grounds, the pearl barley koji, and the butternut squash vinegar. Both chefs believe that fermentation is responsible for making food more complex, nuanced and delicious. Plus of course the health and digestive benefits. Over 100 recipes. --FLAWLESS (University of California Press, 2018, 226 pages, $38 hardbound) is by renowned wine author and features writer Jamie Goode. He looks at the main causes of faults in wine, ranging from (as indicated in the contents page) brettanomyces through oxidation, volatile acidity, cork taint, and others about 13 in all. Some faults are more like taints it all depends on your tasting palate's level of enjoyment. Even good tastes have their limits too much oak? Too much sugar? Too much acid? So they can not realistically be called faults, but rather flaws or taints or weaknesses. I love a good dose of brett, but I've had it at times where it is overwhelming and off-putting. I love oak my neighbour abhors it and claims to smell it on my breath. I like oxidation too, but there are limits. However, definite flaws are corkiness, heat damage, volatile sulphur, ladybug and mousiness. So far as I can tell, nobody likes even a smidgen of these flaws. Goode does a good job of explaining; it's also great breakfast reading. --THE MODERN KITCHEN (Quadrille, 2017, 2018, 208 pages, $41.99 hardbound) is by Tim Hayward, also author of Knife . It's a guide to the house kitchen. Every item in the kitchen has a story: he's got 70 of them, and tries to answer questions such as: has the accumulation of electrical appliances led us to cook and eat differently? The home kitchen is a snapshot of modern life with its notions about class, gender, wealth and health, design, set-up and contents. These are the objects that changed the way we cook, eat and live. He begins with the basics (potato peeler, kitchen knife, meat mallet, et al) moving through the non-stick frying pan, the wok, the timer, the kitchen appliances, and on through the environment. A really great read! --THE FLAVOR MATRIX (Houghton Mifflin Harcourt, 2018, 310 pages, $42 hardbound) is by James Briscione with Brooke Parkhurst. It's a tome detailing the art and science of pairing common ingredients to create upscale dishes. He got turned on to taste profiling by working on the IBM Watson supercomputer to make inventive dishes using big data. Here he reduces about 150 of the most common ingredients to their local chemistry with infographics (the new millennial visuality). This promotes the compatibility among various foods to suggest new pairings such as Garlic Honey or Lemon Curd with Crunchy Olives . A good tool for the adventuresome, although it only covers food pairing and not wine and food pairing. Maybe that's the sequel...A fab work for the jaded or bored cook looking for new thrills! --THE ULTIMATE KETOGENIC COOKBOOK (Castle Point Books; St. Martin's Press, 2018, 160 pages, $25.99 paperbound) is by cookbook author Ella Sanders, who manages here to give us the ketogenic diet in a nutshell. She's got some easy to read primer pages which describe what the diet is all about, including advice on seeking out a doctor first. This is the important part in which you trick your liver to burning ketones in fat instead of glucose. It's not for everyone as it is basically a paleo diet on speed . But it does work effectively if you are trying to lose weight but not eventually change your lifestyle. Its one drawback is that you must stick to it or else the body reverts back to glucose burning and you must start all over again. She's got 100 low-carb high-fat Paleo recipes to get you started. As her work is just about a process, then you can go on to other related recipes in the same mode from other sources. --APPRECIATING OYSTERS (The Countryman Press, 2018, 272 pages, $33.95 hardbound) is by Dana Deskiewicz, creator of Oystour , an oyster guide and appreciation app. This is just what we need now: with the continuing emphasis on fresh seafood, the oyster's time has come. The handbook part tells you how to shuck (and how not to shuck), drink pairings, and tasting notes to about 85 types of oysters (there are some visual references here). As the subtitle says, It is an eater's guide to craft oysters from tide to table. So for the ubiquitous Malpeque , the one most often seen in Eastern Canada, there is a tasting note with profile, some classification of texture, and a note about how the PEI cold waters give these oysters their wonderful flavour. Plus, an infographic on shell size and meat-to-shell ratio (very high). The recommended mignonette here is a pear and pickled ginger one, and the drink is a molasses-rich Caribbean rum. --HOW TO TASTE (Sasquatch Books, 2018, 223 pages, $22.95 hardbound) is by Seattle-based food writer-chef Becky Selengut. It has been subtitled as the curious cook's handbook to seasoning and balance, from umami to acid and beyond -- with recipes . The preps illustrates the tastes. The text is a balance of hard science and wit as she explores the basic principles behind tasting, noting sweet, salt, bitter, acid, fat, umami, bite (heat), aromatics and texture in separate chapters. The most important thing about the work -- after understanding what taste and balance is all about is how to determine and then identify when something might be missing and how to adjust for it, such as correcting a dish that may be too acidic or too salty or too sweet. Each chapter concludes with a section Experiment Time and this is where the recipes are kept. Great little reference tool. --SHARP (Chronicle Books, 2018, 256 pages, $37.50 hardbound) is by Josh Donald, who owns Bernal Cutlery in Frisco. It is a carefully crafted reference work that appears to be a definitive guide to knives, knife care, and cutting techniques, with some recipes from chefs. He tells us which knives to buy, how to care, how to sharpen, and the dozens of precise cuts. Chefs are mainly local and include Armando Maes, Melissa Perello, Jesse Kolde, and Tim Ferron 15 in all with one recipe apiece. The world of knives seems to be evenly split between Europe (46 pages) and Japan (38 pages). Just pay attention to the differences in angle degrees. An excellent reference tool. D.For the more literate person, there are the histories, memoirs , polemics and humour of writers, chefs, and wine people. Some have called these memoirs creative non-fiction , some with embellishments and gilding. And many of them may suffer from a lack of indexing, which makes it difficult to find what the writer said about another person or subject. But this also avoids the potential for lawsuits and disjointed noses. Nevertheless, they are rewarding to read. Who cares about poetic license? Here then are some that stood out from this year s run, and any of them would make great gifts for the reader. Here we go, in no particular order --LITERARY LIBATIONS (Skyhorse Publishing, 2018, 212 pages, $24.99 hardbound) is by Amira Makansi who concentrates on what to drink with what you read. There is a subject heading at the Library of Congress for this, Drinking of alcoholic beverages in literature . She starts with the classics from Europe, moves on to the classics from the USA, and thence to mysteries, science-fiction, drinks for lovers, contemporary books, magic potions for swords and spells, and then kiddie drinks for kid lit. She's got them all covered. There's an explanation of the genre and of a specific title, followed by a pairing and rationale. Some are obvious, such as Bloody Mary with Dracula and old vine Zinfandel with The Grapes of Wrath. The Great Gatsby gets a French 75. A great tool for a book club. ---YOU AND I EAT THE SAME (Artisan, 2018, 216 pages, $29.95 softbound) has been edited by Chris Ying. It also comes with a Foreword by Rene Redzepi of Noma. It is one of a series of books from MAD Dispatches (MAD is Danish for food ), a non-profit founded by Redzepi. It is dedicated to bringing together a global food community with an appetite for change . Here is a collection of stories and interviews edited by the co-founder of the late Lucky Peach . There are 19 sections, each dealing with how we are connected to food, what we have in common, and each written by a different global food writer. One chapter is titled Everybody Wraps Meat in Flatbread (tacos to dosas to pancakes to crepes), another is Much Depends on How You Hold Your Fork (an interview with Margaret Visser), a third is Fried Chicken is Common Ground . Cuisine is a shared experience, and immigration is the key to creating good food. MENUS (Houghton Mifflin Harcourt, 2018, 174 pages, $25.99 hardcover) is by Jacques Pepin. It has no recipes, and no actual menus. Instead, it is a technicolor work based on Pepin's artwork for blank menus and guest lists. He calls it a book for your meals and memories . These are for birthdays, anniversaries, holidays and weddings. His fave 75 drawings with borders can be used with guests signing in, wines consumed, music played, space for comments, etc. It's a novel idea at an affordable price (the tome is 12 inches by 10 inches). Visit www.jacquespepinart.com. BEST AMERICAN FOOD WRITING 2018 (Houghton Mifflin Harcourt, 2018, 288 pages, $22.99 papercovers) has been edited by Ruth Reichl. It is a new annual entry in HMH's The Best American Series , ignoring any mention of Holly Hughes' Best Food Writing annual which has been around since 2000. The latter covers globally, while Reichl's is USA only. There are 28 essays here, reprinted primarily from periodicals that published in 2017. What I like about it is that there are several pages at the back listing other notable food writing , so you can actually track them down via a public library or the Internet. It also has one of the last writings of the late Jonathan Gold of the LA Times. --RECIPES FOR VICTORY (Whitecap, 2018, 216 pages, $24.95 paperbound) has been edited by Elizabeth Baird and Bridget Wranich, with research and testing by the Volunteer Historic Cooks at Fort York National Historical Site. This is Great War food from the front and the kitchens back home in Canada; it grew out of a Fort York-Culinary Historians of Canada symposium in 2014 which was called for the centennial of the start of the War. This cookbook has been published (with much added research and preps) in time to celebrate the 1918 conclusion of that War to End All Wars. The teams deal with three distinct kitchens: the war front, the gifts from the home front in the trenches, and the kitchens at home. They cover the role of the army cook, alcohol, food packs from home, problems of surplus, home gardens, and some special topics such as the Children's Potato War Plot Fund. Of course, there are recipes: each has an original taken from a notebook and a modern equivalent. Usually there are illustrations of drawings and photos. A dynamic work, well-written and well-worth reading over the holidays. Bravo! --IN THE RESTAURANT (Pushkin Press, 2018, 220 pages, $33.95 hardbound) is by Christoph Ribbat, an academic specializing in American studies. It was originally published in German in 2016, He addresses the issue: what does eating out tell us about who we are? This is a cultural history exploring celebrations and dining pleasures. He begins with the 18th century Paris establishments offering restorative food right through to modern day Nordic cuisine. Covered are Viennese cafes, obsessive chefs, lunch counters, fast food diners. The style is eclectic with page glosses of real stories. There are extensive end notes for sources and for further reading, plus an index. --THE ETHICAL CARNIVORE (Bloomsbury, 2017, 320 pages, $24 paperbound) is by Louise Gray, who decided to be an ethical carnivore for more than a year and learn to stalk, shoot, and fish. She begins with shucking oysters, catching trout, shooting pigeons, rabbits, and then deer. She looks at meat processing, including burgers, cheap chicken, supermarket bacon, and farmed fish. She goes to abattoirs and also looks into halal slaughter. She sources road kill (squirrel stir-fry), in vitro meat, insects, and plant foods. This is a well-researched tome, a Guild of Food Writers Award winner in 2017, a Guardian Book of the Year, a BBC Book of the Year, and has appeared on shortlists of other awards. --BEST BEFORE (Bloomsbury Sigma, 2018, 272 pages, $36 hardbound) is by Nicola Temple, who was raised on a farm in Ontario but now lives in Bristol UK. She's the co-author of Sorting the Beef from the Bull, which is about the forensics of food fraud. Here she continues in that vein by exploring food processing...as Francis Percival says, from fresh cut vegetables to nanotechnology . It is all about the influence of convenience on today's modern eating habits. The ability to process food, to save it for future consumption, is the mark of an intelligent group that can overcome its environment. But it is one thing to leap ahead in civilization by preserving by fire or fermentation; it is another to exploit weak people by using chemicals and other science to extend a shelf life for a couple of months or years. Her work explores how processing methods have evolved in many foods, but at the hands of big business, consumer demand, health concerns, waste and war. Large type makes it easy to read, and there are selected references and even an index. --EATING WITH PETER (Arcade Publishing, 2018, 201 pages, $35.99 hardbound) is a gastronomic journey by Susan Buckley, a US young-adult and children's author. She was married to writer-photographer-gourmand Peter Buckley until his passing. This is her tribute to him: a series of wonderful memories and recalls of adventurous dining in Michelin-starred French restaurants, the souks of Morocco and the Middle East, plus the Caribbean and NYC. They looked at farmers' markets, French farms and Italian cheese makers. She's got 28 recipes of Peter's fave food. It's a good-looking and funny memoir of a life with food. An entertaining personal narrative gift. --MILK! (Bloomsbury, 2018 , 385 pages, $39 hardbound) is by Mark Kurlansky who has written a ton of books over the past decades (20 non-fiction). Here he returns to the topic of food (his previous books were on Salt, Cod, WPA food, Oysters). I could joke that the topics salt and cod are related (salted cod) to milk in that milk is used to soften the cod as in brandade de morue , thus continuing the food theme perhaps for a fourth title but I won't. This is a culinary, cultural, and economic history of all things dairy, with some 100 or so recipes from all time periods. Milk became the first food to be tested in laboratories, and is now the world's most regulated food. Today milk is at the centre of food politics, raising questions about everything from industrial farming and animal rights to GMOs, the locavore movement, and advocates for raw milk. He's got a bibliography, and index, plus a recipe index. --BUTTERMILK GRAFFITI (Artisan, 2018, 311 pages, $39.95 hardbound) is by Edward Lee, author of Smoke & Pickles, and an Emmy winner for The Mind of a Chef. He owns several restaurants. He's a Korean-born, Brooklyn-bred chef who found his soul in Kentucky. Here in 16 chapters and 40 recipes he's travelled around the USA over a period of two years, exploring the cultural differences of the American foodways. This is a record of his journey to find the new melting-pot cuisine. Exceedingly well-written, covering recent migration food from Cambodia or Lebanon or Morocco, the inherent heritage Creole cuisine, and foods such as slaw dogs, kibbeh, pastrami, shrimp, cornbread, and more. --THE WANDERING VINE (Bloomsbury, 2018, 333 pages, $34 hardbound) is by Nina Caplan, a multiple Roederer winner in the UK. She's written on wine and travel for New Statesman, Times, decanter, Guardian, Time Out, and others. Here she follows the vine backwards into the past, back to the Romans via England, Champagne, Burgundy, Rhone, Catalonia, Andalusia, Sicily, Campania and thence to Rome. There are some black and white photos but no index. A full bibliography and more can be found at www.thewanderingvine.co.uk (although I am not sure why it was not printed in the book since there are 9 blank pages at the end). --TASTING THE PAST (Algonquin Books of Chapel Hill, 2018, 277 pages, $38.95 hardbound) is by Kevin Begos, formerly science writer for AP, It comes with eight log rollers, including Alice Feiring. Begos spent a decade seeing the origins of wine: the whole world of forgotten grapes, each with its own distinctive taste, Along the way he converses with a variety of archaeologists, geneticists, paleobotantist, and chemists. One of them is decoding the DNA of every single wine grape in the world, including clones. Another tries to pinpoint ancient vineyards. A third one is looking into what wines great historical figures drank. Begos explores the original wine routes, beginning with the Caucasus Mountains of 8,000 years ago, down to Israel, across the Mediterranean to Greece, Italy, France and Spain, and then to America. He's got end notes and a bibliography, plus a resources list, but no index. --A LITERARY TEA PARTY (Skyhorse Publishing, 2018, 146 pages, $29.99 hardbound) is by Alison Walsh who writes at www.wonderlandrecipes.com which is a food blog dedicated to book-inspired recipes. Tea and books are an apparently perfect pairing: sitting down to good literature on a great afternoon with a cuppa beside you. So here are 55 portioned inspired preps for teas, including customized tea blends and beverages to set up an elaborate tea party. You'll get Turkish delight while sipping on the White Witch's hot chocolate from The Chronicles of Narnia , or Hannah's sweet potato bacon pastries and Jo's gingerbread from Little Women . Walsh also has many photos and literary glosses from books such as Vita Merlini , The Hobbit , 'Wizard of Oz , The Secret Garden , The Phantom of the Opera , and more. Part Two: STOCKING STUFFERS =========================== Stocking stuffers should be at the very top of everybody s gift list: something affordable from under $10 up to $25 or so, and that can also double as a host gift, being something small and lightweight. Most of the books here are paperbacks. And of course, they can all stuff an adult stocking. Typical for food are: --SCANDIKITCHEN CHRISTMAS (Ryland Peters & Small, 2018, 160 pages, $26.95 hardbound) is a foodbook by Bronte Aurell, Danish author and restaurateur at ScandiKitchen Cafe. This is her fourth eponymous cookbook for Ryland Peters & Small. These are traditional recipes from Scandinavia for the Christmas holiday season, competing with the Victorian and the Prussian holiday feasts at Christmas time. Typical are glogg (mulled wine) and hygge foods. She introduces the Sandi pantry, and goes into Advent gatherings (with historical context on how Advent is done in Scandinavia), biscuits and breads and cakes, Christmas Eve traditions, and the Yule smorgasbord. --KOMBUCHA (Ryland Peters & Small, 2018, 96 pages, $19.95 hardbound) is by Louise Avery of LA Brewery in the UK. She, as founder, uses all natural ingredients to brew health-boosting teas. The company supplies Selfridges, Whole Foods, Planet Organic, plus many cafes. Here are 30 preps for naturally fermented and sparkling tea drinks, arranged by four bases: flowers, fruits, veggies, herbs & spices. There is also a long and lengthy primer on brewing basics and kombucha, followed by a UK-US web resources listing. --CHEESE BALLS (Chronicle Books, 2018,112 pages, $24.95 hardcover) is by Dena Rayess. It takes me back to the 1960s. I must admit that I have never actually created a cheese ball from scratch. I've always made my creations from leftover cheeses after a party, adding cream cheese or some soft cheese, nuts and flavours to the basic leftovers. So here are 40 preps for making a cheese ball from scratch, plus advice on shaping and decorating . A very useful volume for party go-tos, game-day snacks, and picnics. --CHRISTMAS WITH DICKENS (Cico Books, 2018, 64 pages, $19.95 hardbound) is by Pen Vogler. It has been abstracted from her earlier Cooking with Dickens. This is the Christmas section, with lobster patties, pickled salmon, roast goose, orange and red currant jellies, smoking bishop and punch. There is even a recipe for hand-raised pork pie to keep in the larder for visitors (or escaped convicts). 22 preps in all, followed by a very food bibliography for further reading of Dickens and food. --THE ARTISANAL KITCHEN: BAKING FOR BREAKFAST, SWEETS & TREATS, PARTY CAKES (Artisan, 2018, 112 pages each, $17.95 each hardback) are three parts of a series by Cheryl Day and Griffith Day, co-owners of the Back in the Day Bakery in Savannah Georgia. Each deals with a specific theme -- there are 33 breakfast recipes for muffins, biscuits, eggs, and other sweet and savoury dishes; there are 33 sweets and treats recipes for cupcakes, brownies, bars and candies; and there are 36 decadent party cake recipes for festive occasions. Warmly illustrated, and with conversion charts. --I [HEART] PUMPKIN (Ryland Peters & Small, 2018, 144 pages, $19.95 hardbound) is a compilation from RP&S authors pulled together by Alice Sambrook. There are 60 preps, many by Brian Glover (17) and Hannah Miles (9), with the balance by 21 other UK cookbook writers. All are meant for the winter months, with soups, stews, pies and tarts. --THE OYSTER COMPANION (Firefly Books, 2018, 256 pages, $19.95 flexibound) is by Patrick McMurray, the world champion oyster shucker (Guinness) who owned Starfish in Toronto for over a decade before The Ceili Cottage. The work was originally published in 2007 as Consider the Oyster. It's a great field guide (now completely revised, expanded, and updated) to the complex nature of oysters where tastes will vary over the seasons and location of the beds. It is also a cultural history to the lore and call of the oyster. He compares the differences between some 50 of the more popular varieties found world-wide. With recipes. And it is small and flexible enough to be a portable guide. He's even got an amazing tasting wheel which would freak out the oenophiles. --FOODIE CITY BREAKS: Europe (Dog 'n' Bone, 2018, 144 pages, $19.95 paperbound) is by Richard Mellor, a UK travel and food writer. It's a succinct guide to 25 of the best cities in Europe for food, with about 10 recommendations for each. France is the heavyweight here with three cities, but Spain and Italy also have three each. So for Bordeaux, budget picks include Le Chien de Pavlov, fine-dining at Garopapilles, modern bistro at Miles, La Cagette for breakfast, bars, places for regional cuisine, wines, cafes, food markets, and so local secrets . This is an easily digestible summary of culinary scenes in Europe the perfect host gift. --DINNER LIKE A BOSS (Hardie Grant Books, 2018, 152 pages, $28.99 paperbound) is by Katy Holder. It is a collection of some 50 recipes emphasizing quick and easy healthy meals for busy families. These are mainly one pots featuring meat or fish or just veggies with a global slant. There's the bibimbap rice bowl, smoky Mexican chicken burgers, and crunchy fruit crumble. --BACON BEANS AND BEER (Gibbs Smith, 2018, 128 pages, $22 hardbound) is by Eliza Cross who has written the prime reference work on bacon. This is a guy foodbook, so it should be suitable as a host gift. The intent is to merge bacon and beans into some dish and then pair it with a suitable beer. The range runs from apps through to sweet treats. --THE AUBERGINE COOKBOOK (Ebury Press, 2018, 112 pages, $$21.99 hardbound) is by Heather Thomas. The front cover promises 50 recipes to feed your obsession, while the back cover promises 60 brand new recipes. Maybe the truth lies in between...Serious cooks know that aubergines is UK-talk for eggplants . Typical preps here are eggplant fritters with honey, Sicilian eggplant pizza, Thai eggplant curry, and Szechuan-spiced eggplant. A good all-round collection gathered within one set of covers. --DIET CHEATS COOKBOOK (Vermilion, 2018, 128 pages, $21.99 paperbound) is by Heather Thomas who promises us that in this work all your fave meals are made healthier. She's got some easy to follow Green, Amber, and Red food lists, nutrition notes, and concise calorie data for each recipe. Just about every recipe is title Cheat's something , e.g. Cheat's Buffalo wings, Cheat's hummus, Cheat's tiramisu, and the like. Still, there are 100 guilt-free recipes here worthy of your attention to satisfy your cravings and maybe even lose some weight. You start the day right, go light in the meals, and spend less time in prep work. Hey, it works for me... --HOW TO SET A TABLE (Ebury/Clarkson Potter, 2018, 128 pages $21.99 hardbound) is a publisher's book, but this time it is a hardbound version of the previous paperback. While the rules for entertaining company have relaxed (but some may say disintegrated ), you'll still want to know about placement of knives, forks, glasses, napkins, etc. The range is from a last minute get-together through brunches, picnics, and memorable dinners. Consoles and trays are covered, but not trolleys. --FLATBREAD (Gibbs Smith, 2018, 128 pages, $19.99 hardbound) is by Anni Daulter. The primer is mainly a few types of dough, such as classic pizza-like, unleavened pan bread, sourdough, sweet dough (for dessert flatbreads), and toasted nut gluten-free flatbread. Plus, of course, you can always buy naan bread, pita bread, lavash, tortilla, puff pastry, and layered phyllo pastry. But the essence of the work are the toppings, dips and drizzle, which includes a deconstructed BBT (bacon, basil and tomato). --STUDENT EATS (Ebury Press, 2017, 192 pages, $21.99 softbound) is by Rachel Phipps who promotes easy, affordable good food on a budget. Of course you don't need to be a student, just penurious. All meals are covered: breakfast, lunch, solo dinners, food for friends, drinks. Most food is homemade such as granola. There are chapters for leftovers, pantry meals, some menus for three meals under $20. Of course, it is all written by a former student, now a graduate, with a theme of how I survived . British orientation, but then, courgette sounds so much better than zucchini. Try the mushroom toasts with tamago ribbons. --KITCHEN CONFIDANT (Chronicle Books, 2018, 96 pages, $16.95 hardbound) is another publisher's title, being billed as an indispensable guide for the baker, drinker, and cook . Coverage includes ingredient substitution, metric and avoirdupois conversions, basic tool kits and equipment, and the like. I hate to tell them, but there is really no difference between Large eggs and Extra-Large eggs. At least, not anymore. Have you seen them lately? --SO YOU THINK YOU'RE A FOODIE? (Dog 'n' Bone, 2018, 128 pages, $19.95 hardbound) is by Alexandra Parsons. It was first published in 2012 and has since been re-titled as above. There are 50 entries looking into the icons of foodism. The range is from searching for the tastiest and most authentic food to elaborate gastro experiences to food bores. Topics include science, salt, Michelin stars, artisan produce, and mystery meats. Good for a laugh over the holidays. --FOR THIS WE LEFT EGYPT? (Flatiron Books, 2017, 2018, 130 pages, $27.99 hardbound) is a humour work by humourists Dave Barry, Alan Zweibel, and Adam Mansbach ( three of the funniest people I've ever created -- G-D. It's a Passover Haggadah for the Seder. Note: of course, it is a parody. The tome itself is constructed from right to left, with the normal front cover being the blurbs on the back cover. As it says, good Jews will no longer have to sit through a lengthy Seder. The authors take you through every step, employing a kosher blowtorch and ending with a celebratory brisket. Lotsa fun reading. --THE WORLD'S BEST BOWL FOOD (Lonely Planet, 2018, 224 pages, $19.99 paperbound) written by a variety of people and collated by the publisher it's a collection of 100 one-pot international recipes from bibimbap (Korea) to chicken soup (Algeria) and pozole (Mexico), bigos (Poland), and Eton mess (UK). It's all comforting home-style food, arranged by course. There's something for everyone here. --POULETS & LEGUMES (Rux Martin, Houghton Mifflin, 2018, 120 pages, $22.50 hardbound) is from Jacques Pepin. These are his favourite chicken and vegetable recipes, drawn from five of his previous cookbooks. The first half deals with chicken: roast, peking-style, supremes, bouillabaisse, chasseur, jardiniere about 28 in all, ending with roast stuffed cornish hens. The parade of 39 veggie preps includes artichoke hearts, asparagus, broccoli, carrots, pumpkin, spinach any of which can be used with poultry. A neat little production. --SIMPLY CITRUS (Gibbs Smith, 2018, 128 pages, $ 19.99 hardbound) is by Marie Asselin. It's a basic work on lemons, limes, orange, mandarin, grapefruit, kumquat, and other varieties, arranged by type after the primer. --THE PESTO COOKBOOK (Storey Publishing, 2018, 218 pages, $25 paperbound) is by Olwen Woodier, who has written other cookbooks such as the Apple Cookbook and the Peach Cookbook. Here she gives us 116 preps for creative herb combinations. Of course, any time you use herbs, you've maximized the flavour. It is basically a basil-based collection, but she does have 20 pages for making pestos from rosemary, scallions, cilantro, parsley, mint, lemon thyme, fennel, arugula and others. And of course the adventuresome cook can mix and match and continue to experiment. --ASIAN TAPAS (Ryland Peters & Small, 2018, 144 pages, $19.95 hardbound) has 60 recipes, with the major credits going to Jordan Bourke, Carol Hilker, Jenny Linford, and Loretta Liu (although 15 writers in all were involved). There is a primer on dough making, and then it is divided by form: parcels, rolls, dumplings, fritters, frys, pancakes, ribs, grills, wings. ,These are Asian small bites and apps, such as Vietnamese chicken and quinoa small bites, sashimi and cucumber bites, green chili bhajis, Chinese duck breast pancakes, beef bulgogi and rice noodle wraps. Something for everyone in the ultimate graze party. Sake anyone? --DOSA KITCHEN (Clarkson Potter, 2018, 144 pages, $24.99 hardbound) is by Nash Patel and Leda Scheintaub. It's all about a very popular street food in India: thin, rice-and-lentil-based pancakes that can be stuffed with a variety of fillings even sweets. Dosas are naturally fermented and gluten-free; they can be vegetarian (even vegan) and dairy-free as well. They give us a master batter followed by 50 recipes for stuffings, chutneys, and cocktails. These are 18-inch dosas, although the couple do make 32-inch dosas at their food truck. --101 AMAZING USES FOR TURMERIC (Familius, 2018, 144 pages, $18.95 paperbound) is by Susan Branson. Turmeric appears to be yet another superfood, and the uses include alleviating illnesses and infections, such as allergies, asthma, cataracts, colorectal polyps, Crohn's disease, lung cancer, alcohol intoxication, common cold, depression, migraine, et al. It is also used for beauty (itchy skin, insect bites, bruises) and arts and crafts (temporary tattoos). Lots of footnotes with impeccable sources. --101 AMAZING USES FOR GARLIC (Familius, 2018, 144 pages, $18.95 paperbound) is by Susan Branson. Her divisions this time include health, wellness, expunging pests, and unexpected uses. In the latter category you can find its use as an aphrodisiac, disinfecting spray, fishing bait and lures, glue, seasickness, splinters and wreaths. Lots of footnotes with impeccable sources. --COOKING IN A SMALL KITCHEN (Picador Cookstr Classics, 2018, 257 pages, $21 hardbound) is by Arthur Schwartz. The new Picador series comprises reprints of cookbook classics, with a new foreword that explains why it is being republished. Schwartz's work was published in 1979 and was meant for cramped quarters. The cookbook is both practical and timeless, as Lidia Bastianich noted in her foreword. Schwartz, an amazing food writer and editor in NYC, went on to write six more cookbooks. --THE CONFIDENT COOK (Picador Cookstr Classics, 2018, 241 pages, $21 hardbound) is by Irena Chalmers, with a new foreword by Anne Willan. The 200 practical preps here use any or more of the five basic cooking methods. Once you've mastered those five, such as poaching, roasting, broiling, you can spin off. A simple beef stew can also become a Mulligan or a bourguignon. Chalmers wrote over 80 cookbooks, but this one is directed to new cooks. Other little books, for beverages, include those on coffee, beer, wine and spirits and even water: --H2OH! (The Countryman Press, 2018 ,122 pages, $17.50 hardbound) is by Mimi Kirk, who has also written books about raw foods and smoothies. Water (and hydration) is great she says, but infusions help you drink that water. This all-organic work gives us the tastiest and healthiest infusions of veggies, fruits and herbs. Why pay $6 a bottle when you can make it for a nickel? Plus, you can produce infused ice cubes for other drinks as well. Basil water is a fave of mine, as is strawberry and thyme. Scores of recipes and variations. Neat book --NIGHTCAP (Chronicle Books, 128 pages, $24.95 hardbound) is by Kara Newman. She's got more than 40 simple cocktails to close out any evening, whether you are looking to keep the night going or soothe yourself to sleep, end a meal with a sweet or a digestif. I want to go to sleep, so I'd try the Deja Vu All Over Again (amaro Aperol -- Lillet) or Pleasant Evening (creme de cassis Champagne), Well worth looking at for ideas. --BEER HACKS (Workman Publishing, 2018, 158 pages, $24.95 hardbound) is by Ben Robinson. There are 100 tips, trick, and projects here, including a total beer vacation at Starkenberger Brewery in Austria, making authentic bratwurst by boiling in beer, and getting better sleep with hop flowers rubbed into your pillow. Some tips use wedding rings, others will eliminate coffee stains, yet another will give you luxurious beer hair. Chacun a son gout. This will be for the beer drinking guy.... --SESSION COCKTAILS (Ten Speed Press, 2018, 154 pages, $24.99 hardbound) is by Drew Lazor and the Editors of the Beard winning online drinks site, Punch. It's a worthwhile collection of more than fifty low-alcohol drinks for any occasion, all designed to highlight flavours. Very appropriate for brunches. Most of the drinks are based on sherry, amaro, vermouth, wine and liqueur. There is the Rebujito (sherry, mint, lemon, lime) and the Hop Skip Jump (Cynar, Punt e Mes, lemon, lime). Lazor also offers some tips on stocking the lo-al bar and recreating fave cocktails at low proof (eg., Negroni, Manhattan, Margarita). There are even some advices on making large drinks in batches. --STUFF EVERY BEER SNOB SHOULD KNOW (Quirk Books, 2018, 144 pages, $10.95 hardbound) is by Ellen Goldstein, who gives us a thumbnail coverage of just about everything in beerland. The basics describe what beers there are, the production process, glasses, tasting beers, storage, draught beer, hosting a tasting, and a large section on resources for further data. There's a lot of good stuff in these few pages at an affordable price. --LEMON WITH ZEST (Chronicle Books, 2018, 96 pages, $22 hardbound) is by April White. She's got 40 thirst-quenching recipes for lemon juice and lemon mix refreshments (with or without alcohol). Extremely useful for lemonade stands, picnics, barbecues, and any get-together.. It's arranged by form: liquids, ice pops, sorbets, and granitas. --TEQUILA: shake, muddle, stir (Hardie Grant Books, 2018, 143 pages, $24.99 hardcovers) is by Dan Jones who has got a string of books on gin and rum. He's got 40 preps here for tequila and mezcal. There's the Teqroni (substitute mezcal for gin), Tequila Mockingbird, Mexican Mojito, and Frozen Mango Margie. Great fun. --TEQUILA BEYOND SUNRISE (Ryland Peters & Small, 2018, 64 pages, $17.95 hardbound) is by Jesse Estes, a London bartender and son of Tomas Estes, European Tequila Ambassador for the Mexican government. He's got over 40 recipes here for tequila and mezcal-based cocktails on a global scale. Check out Horchata Borracha, Death Flip and Blue Daisy. Hola! --PROSECCO DRINKING GAMES (Dog 'n' Bone, 2018, 64 pages, $17.95 hardbound) is by Abbie Cammidge who, with her gal friends, have created or refashioned 29 drinking games for millennials. You just pick a game and pour some bubbles. My fave is the Raspberry Ripple where you have to toss berries into your opponent's glass from a distance. Messy but effective. Any way it is party time! --GREAT WHISKEYS. New edition (DK Books, 2018, 384 pages, $19 paperbound) was first issued in 2011 (and was based on WORLD WHISKEYS form 2009). This new edition is based on the 2016 edition of WORLD WHISKEYS. It's a collection of thumbnail profiles of more than 500 of the best whiskeys from around the world. Charles MacLean is again the editor of this user-friendly pocket guide He's got a core of six other global contributors for the tasting notes and photography: each drink has a current label photo and notes covering eligible quaffs. For example, The Glenrothes alone has four entries! The guide even has whiskey tours around producing areas to help plan any whiskey trip. --THE BARISTA BOOK (Skyhorse Publishing, 2018, 128 pages, $19.99 paperbound) is by Hiroshi Sawada, an award winning coffee barista and latte artist. It was originally published in Japan in 2013 as a coffee lover's companion with brewing tips and over 50 recipes for coffee drinks. Included are lattes, Americanos, cappuccinos, espressos, cafe au laits, and iced drinks (among the principal preps) . A great tool for that coffee lover relative or friend. --ROSE COCKTAILS (Ryland Peters & Small, 2018, 64 pages, $17.95 hardbound) is by Julia Charles, a UK lifestyle writer-editor. She's got 40 pink-wine based drinks another way to use rose wine, every style of drink from short to long, still to sparkling, sharp to sweet, and fun to fancy. Bartenders are using rose as a base for more complex drinks. This stocking stuffer is arranged by type: aperitifs, sparklers, spritzers, coolers, slushes, crushes, punches and pitchers. A nifty reference for the warmer times of the year. --THE WINE LOVER'S APPRENTICE (Skyhorse Publishing, 2018, 160 pages, $21.99 hardbound) is by Kathleen Bershad who runs a wine consultancy business, Fine Wine Concierge; they help clients buy, sell, taste, organize, and learn about wine. This is her WINE 101 book, which covers how to taste, grape varieties, reading restaurant lists and wine store shelves, and having a wine tasting. The rest of the work is a series of profiles for each of the major wine growing areas in the world, plus a useful glossary. Good stuff for the newbie. --DRINKING DISTILLED (Ten Speed Press, 2018, 170 pages, $22.99 hardbound) is by Jeffrey Morgenthaler, a bar director in Portland OR who has written The Bar Book. This is a basic work about drinking - with guidelines to toasting and drinking with a crowd, drinking games, glassware, drinking and driving, hangovers, and barfing. Then he examines what you are drinking: spirits and cocktails. This is followed by when you are drinking: breakfast, brunch, lunch, dinner, special occasions (with appropriate recipes). Next up is where you are drinking: work, bars, home, friend's house, on the road, sporting events. And these are with even more recipes. --GINSPIRATION (DK Books, 2018, 144 pages, $18.99 hardbound) is by Eric Grossman and Klaus St. Rainer. The material was previously published in larger books dealing with spirits and cocktails. This is the extraction of the gin pages, with the photography. As such, it's a nifty gift for a gin-loving host/hostess. These are some of the best preps for cocktails and infusions, including the martini, French 75, gimlet, gin fizz, gin sling, pink gin, London buck, and more. There is material on equipment, juices, sugars and syrup, as well as ice. The Gin A-Z section covers the wide world range of various styles of bottled gin, with bottle shots. As for the matter of bruising, I'll leave it up to you.... --THE CURIOUS BARTENDER'S GUIDE TO GIN (Ryland Peters & Small, 2016, 2018, 192 pages, $19.95 hardbound) is by Tristan Stephenson, It's an abridgement of his earlier 2016 work The Curious Bartender's Gin Palace. Most of the work is concerned with the history of gin and how gin is made, with about 45 pages of cocktail recipes. Good value for under $20. --FROM DRAM TO MANHATTAN (Ryland Peters & Small, 2018, 64 pages, $13.95 hardbound) is by Jesse Estes who concentrates on Canadian, Scotch, American, Irish and Japanese whiskys, with relevant local recipes for each type, a total of 40 preps. Covered are old fashioneds, sours, manhattans, juleps, highballs. Great price for a well-illustrated foodbook. --BEER AND FOOD MATCHING (Dog 'n' Bone, 2014, 2018, 222 pages, $19.95 hardbound) is by Mark Dredge, who goes after the finest foods and the finest craft beers in the world. This is a second edition. The first part of the work covers beer styles, from light through dark. The second part details matching food with beer, with notes on why that match, but no recipes. The last 50 pages is crammed with recipes to use in cooking with beer, such as scotch ale pork or stout beans. --HUGH JOHNSON S POCKET WINE BOOK 2019 (Mitchell Beazley, 2018, 336 pages, $18.99 hardbound, $14.99 Kindle ebook) is a guide to wines from all around the world, not just to the best wines. It is in its 42nd year. Johnson claims more than 6000 wines and growers are listed. News, vintage charts and data, glossaries, best value wines, and what to drink now are here. His book is arranged by region, with notes on the 2017 vintage and a few details about the potential of 2018, along with a closer look at the 2016. He's got notes on what wines are ready to drink in 2019. Johnson is also moving into food pairing: there is a section on food and wine matching. He also has a listing of his personal 200 fave wines. The Kindle edition is digitally enhanced for word searching, so it often beats a printed index for retrieving data and it is $4 cheaper! Great purchase.... --A YEAR OF GOOD BEER 2019 PAGE-A-DAY CALENDAR (Workman, 2018, 320 pages, $19.99) quenches the beer lover s thirst: microbrewery recommendations, beer lore, trivia, labels, vocabulary, tasting notes, beer festivals, and more daily fun. Discover a Colorado ale whose smoky coffee notes lend an almost porter-like aroma profile; a hoppy Brooklyn lager; and a perfect summer aperitif in the burgundy-hued Brombeere Blackberry Gose. Includes beer drinking games (like Buffalo Club, in which you must never be caught drinking with your right hand), recipes for refreshing beer cocktails, and Hop Lookout notes (like the smoothly bitter Cashmere, developed by Washington State University in 2013). Some of the beers appear as imports in Canada, but otherwise there are few Canadian brews included. Lights, wheat, lagers, ales, porters, stouts, seasonal beers, and lambrics they re all here, 165 or so craft beers. If you buy any of the PAD calendars, then you can go online to the website and pick up other, free stuff, at www.pageaday.com. --A YEAR OF GOOD WINE 2019 PAGE A DAY CALENDAR (Workman, 2018, 320 pages, $19.99) is similar in set-up. This is from Karen MacNeil, America s missionary of the vine (Time magazine). It's like a year-long wine course in a calendar. Adapted from the New York Times bestselling The Wine Bible, with 650,000 copies sold, it features recommendations for the best bottles from around the world, tasting notes, in-the-know wine facts, mouth-watering recipes, and more (Loire-valley French whites, like Sauvignon Blanc, which has an herbal, lime-scented freshness, crisp Gruner Veltliner with grilled fresh asparagus for a light summer dish, tips on spectacular bottles within a budget, wine horoscopes that match each sign with the right wine, and an Ask Karen section Q&As that address wine queries and curiosities. --A YEAR OF GOOD WHISKY 2019 PAGE A DAY CALENDAR (Workman, 2018, 320 pages, $19.99) adapted from A Field Guide to Whisky by Hans Offringa, It features 313 entries, including advice on choosing, buying, and drinking whisky like a pro, trivia about the process of aging, distillation, and history. Plus whisky-related quotes ( There is no bad whiskey. There are only some whiskeys that aren't as good as others. Raymond Chandler); tasting notes; and recommendations like Macallan 12 Year Old Double Cask, characterized by vanilla, citrus, and light oak, combined with rich fruit, sherry, and spicy wooden notes. It s the perfect gift for anyone with a taste for whisky s ineffable appeal. ==================================== ON THE DEAN S LIST: MY 21ST (!!) ANNUAL SURVEY OF FOOD AND DRINK-RELATED BOOKS SUITABLE AS HOLIDAY GIFTS FOR THE 2017/18 PARTY PERIOD NOVEMBER 16, 2017 ============================================================== By Dean Tudor, Ryerson Journalism Professor Emeritus and Gothic Epicures Writing, www.deantudor.com (World Wine Watch Newsletter). Blogs: http://gothicepicuresvincuisine.blogspot.com. http://fauxvoixvincuisine.blogspot.com. Twitter: @gothicepicures ------ There are always many new food and wine books out there for people who have picky tastes!! What to choose? I have cast about for material and have come up with a decent selection of materials published in 2017 to satisfy any pocketbook, any host, and any friend or relative. All books and book-like materials that are listed here are RECOMMENDED for gifting, and can be purchased at a discount via Amazon.Ca, Chapters.Indigo.Ca (with free delivery on a total purchase of over $25 or so), or even The Book Depository in Guernsey (free delivery and no GST from the UK). Price Alert: because of US dollar fluctuations with Canada, all prices will vary. Part One: TOP GIFT IDEAS ======================== A. Art/travel/restaurant cookbooks might be some of the best books to give a loved one (or to yourself, since you are your own best loved one). Most may cost you an arm and a leg. Books for the coffee table have their place in the gift scheme: just about every such book is only bought as a gift! And are often perused first by the donor (you). Don t let the prices daunt you. Such books are available at a discount from online vendors. Because of the economy , not too many pricey food and wine books were released this year. Herewith, and in random order: --DAVID TANIS MARKET COOKING (Artisan , 2017, 480 pages, $58 CAD hardbound) is by, well, Chef David Tanis. You know the chef has arrived when the publisher puts the name as part of the actual title. He's worked as a chef for three decades, notably at Chez Panisse and Cafe Escalera. He's also the author of several cookbooks, and is currently writing a weekly food column for the New York Times. Here is a collection of 200 recipes and thoughts, ingredient by ingredient, on food likely to be found at farmers' markets, or, as the French say la cuisine du marche . As he says, it means: I go to the market, see what looks best, and then decide what will go in the meal. Fresh ingredients provide the inspiration, and the majority of the preps are veggie-based and global in scope. Indeed, the arrangement is by vegetable, with alliums (garlic, onions, leeks, shallot, scallions) having a chapter all to themselves. There is also material on seasoning and kitchen essentials (eggs, dairy, rice, pasta, noodles, et al). --THE LAMBSHANK REDEMPTION COOKBOOK (Dog 'n' Bone, 2017, 144 pages, $29.95 hardbound) is by Lachlan Hayman, who also wrote Killing Me Souffle (a collection of music-based recipes). Here he has collated 50 movie-inspired recipes. Although Silence of the Lambs is here renamed Silence of the Clams (and comes in as a bacon and clam chowder), I think the original fava beans and liver with Chianti would have been more appropriate. But chacun a son gout. Most of the dishes relate to a re-titling of the films, such as Bratwurst at Tiffany's, The Hummus Crown Affair, The King's Peach, or My Big Fat Greek Salad. Jurassic Pork also works for me. Good idea for the movie mavens. --ISTANBUL & BEYOND (Rux Martin/Houghton Mifflin Harcourt, 2017, 352 pages, $50 CAD hardbound) is by food writer Robyn Eckhardt. It's an exploration of the diverse cuisines of Turkey, with excellent travel and food photography by David Hagerman. There is also material on stocking the Turkish pantry for the serious cook, and a glossary. This is the cross-roads country between Europe and Asia, and shows heavy influences from the surrounding countries such as Syria, Iraq, Iran, Armenia, Georgia, Bulgaria and Greece. All courses are covered, and there is a separate index to recipes by category. For example, breads include borek, tahini buns, pan bread, kete, corn breads, flatbreads, hand-pies, and bread rings. Plenty of meat, but no pork. Historical cultural and travel notes accompany just about every recipe. --VENETO: recipes from an Italian country kitchen (Guardian Books/Faber and Faber, 2017, 288 pages, $42.95 CAD hardbound) is by Valeria Necchio, who grew up in the countryside of inland Veneto (not Venice itself). Here she tells stories of food, people and places, sharing recipes with credit. This is, as Alice Waters endorsed, regional home cooking at its best. The first part explores then , the second part does now (both 125 pages each) while the third part is the Venetian seasonal pantry. There's baccala mantecato, schie frite, sarde in saor, ovi e sparsi, maroni rosti, fritaja de erbe and scores more. Good company for Brunetti when he travels inland. --LISBON (Hardie Grant Books, 2017, 256 pages, $50 CAD hardbound) is by UK freelance food writer and TV presenter Rebecca Seal who has written other food travel books (Istanbul, The Islands of Greece). She's got some culinary links to former Portuguese colonies such as Goa,Brazil and Mozambique, which have added to the local Lisbon food scene Each recipe has a story. The classics are here: salt cod and chickpea seals, piri piri chicken, Goan fish curry, and, of course, clams with pork (or is it pork with clams?). Preps are titled in both Portuguese and English, and the index provided a comprehensive analysis. Travel and plated photos are by her husband food and drink photographer Steven Joyce. A very worthwhile gift for people who have already been there and want to refresh their memories. --RIVER COTTAGE A TO Z: our favourite ingredients and how to cook them (Bloomsbury Publishing, 2017, 708 pages, $86 CAD hardcovers) is by Hugh Fearnley-Whittingstall plus contributions from eight others on the River Cottage team. They go to work with short notes and cross-referenced recipes for each ingredient (with writer attribution). It is this year's monster gift at this price and weight of just under six pounds (2.6 kilos). Not for the slight. It is a fine reference tool as well since there is a lot here that you may never see or use, such as puffballs, woodcock, winkles, purslane, or snipe. But the common are also covered, such as eggs, bacon, cheese, salt, and allspice. Each mini-essay details the origins, propagation, and culinary uses of vegetables, herbs, seafood, and meats. Beware, though, of the distinct British orientation (eg, aubergines). --BANGKOK (Ten Speed Press, 2017, 360 pages, $47 CAD hardbound) is by Leela Punyaratabandhu, who writes about Thai food (she had previously authored Simple Thai Food). This one covers the food of Bangkok, her hometown. It's loaded with street food which, of course, needs a strong urban/tourist environment. In addition to the photos of plated recipes, there are many stories of Bangkok with photos of the landscape. Here are 120 preps ranging from curried chicken puffs, omelette rolls with crabmeat and shrimp paste relish, chicken matasman curry, noodles and desserts. She's got strong notes on pantries and rice, as well as the engaging stories of Bangkok foods. --DALMATIA (Hardie Grant Books, 2017, 224 pages, $57 CAD hardbound) is by Ino Kuvacic, who owns and chefs at Dalmatino in Melbourne. It's this year's Croatian cookbook (there is usually one a year). These are preps from Croatia's Adriatic coast, with four chapters covering veggies, seafood, meat and sweets. Most of the photos are of the plated foods, but there are some obviously tourist-y ones from along the coast. Try brudet (Dalmatian fish stew), crni rizot (black risotto) and duved (sauteed veggies with rice). Engaging... --LURE (Figure 1, 2017, 240 pages, $38.95 CAD hardbound) is by Ned Bell, once executive chef of Four seasons Hotel Vancouver and other places but now heavily involved with seafood sustainability groups such as Chefs for Oceans which he founded in 2014. He's writing with Valerie Howes, food editor of Reader's Digest Canada and currently writing a work on edible landscapes and seascapes of Fogo Island, Newfoundland. These are sustainable seafood recipes from the West Coast of Canada. The recipe section is arranged by type: white fish, fatty fish, shellfish, and sea greens. It is headed by a recipe list by course, so you can always find a sandwich or soup or app. There is a 50-page chapter on specie profiles, so you can get the lowdown on what to look for when buying and how to prep. There's one dessert here (seaweed brownies), and one drink (seaweed vodka caesar) plus salads, mains, snacks, appetizers, sandwiches, and soups. He's identified all the healthy fish and shellfish species on the West coast, so it is a useful tome to assuage any feelings of irresponsibility. --THE CHILTERN FIREHOUSE: THE COOKBOOK (Ten Speed Press, 2017, 320 pages, $66 CAD hardbound) is from a London restaurant in a Victorian building which also houses a 26-suite hotel. The building, in Marylebone, was once the Manchester Square Fire Station, but was renovated by Andre Balazs (who also owns hotels in New York and Hollywood). He's on the title page, as is Nuno Mendes the chef. The Firehouse is strong on cocktails and snacks. Stephen Fry's faves are the Firehouse Sazerac, bacon cornbread fingers with chipotle maple butter and fried chicken with smoky bacon ranch dip. Among the mains you will find the red mullet with endive hearts, mussels and marcona almonds. To conclude, Fry wants to die with the frozen apple panna cotta on his lips. A third of the (oversized) tome is cocktails and snacks, and if you add starters (which are actually large snacks or small plates), then you are up to page 170 -- more than half the book. Mains and deserts are about 100 pages. Add brunch and a lot of well-sited photos with a history of the establishment. Recommended strongly as a gift for the millennials. --THE DESSERTS OF NEW YORK (Hardie Grant Books, 2017, 242 pages, $34.99 CAD softbound) is by travel cookbook author Yasmin Newman. It is a detailed survey guide to the various places one can find desserts in NYC, with info on places, people and areas. She's got the recipes for the best NYC cheesecake, NYC cupcakes, and NYC banana cream mille crepes among others. For your NYC friends and visitors. --THE GRAND CENTRAL MARKET COOKBOOK (Clarkson Potter, 2017, 256 pages, $40 CAD hardbound) is by Adele Yellin (her firm owns and has operate the GCM since 1984) and Kevin West. This is cuisine and culture from downtown Los Angeles. The GCM has been here since 1917; this is its centennial year. The 34 stalls are a mix of legacy tenants and new vendors all culturally diversified with a great ethnic mix of food. There are 85 recipes to make at home, plus pix of the buzz at the market. Narratives include behind-the-scenes stories and interviews with popular vendors and longtime shoppers. Preps have been sourced from the stalls and the whole book has been wrapped around excellent photography and illustrations. --IN MY KITCHEN (Ten Speed Press, 2017, 286 pages, $42.50 CAD hardbound) is by the indefatigable Deborah Madison, one of the most important cookbook authors (14) with major awards (Beard, Fisher, IACP) working in the area of vegetarian food. More than 100 recipes here come from her personal selection of what she eats today in New Mexico. It's all organized by major ingredient, and each prep has some vegan and gluten-free variations. Consider the basic tomato and red pepper tart in a yeasted crust, or the Japanese sweet potato soup with ginger and smoked salt. She's got lots of cook notes and tips for the preps, complemented by sterling close-up photography. A great gift idea in fact, buy two and keep one for yourself. --PROVENCE TO PONDICHERRY (Quadrille, 2017, 288 pages, $50 CAD hardbound) is by Tessa Kiros, with photography by Manos Chatzikonstantis and food styling by Michail Touros. It's about the French threads in food and travel, and goes through Provence, Guadeloupe, Vietnam, Pondicherry, La Reunion, and Normandy all within 300 or so pages. Part memoir and part recipes, with lots of photos. There's rougail tomate, coriander chutney, sticky rice with coconut and ginger, tapenade, fried shallots and more. A great guide for the traveller. --FRANCE: from the source (Lonely Planet Books, 2017, 288 pages, $34.99 CAD hardbound) is by Carolyn Boyd. Each chapter covers a specific geographical area; there are four of these (northern, central, southeast and southwest France), plus recipe sources. These are the best local dishes from restaurant chefs, such as snails with butter and parsley or salade lyonnaise or salade nicoise. And, of course, there are cultural notes about the dish, the region, and the chef. One of a very impressive series (which already has Japan, Spain, and Mexico). --MEXICO: from the source (Lonely Planet Books, 2017, 288 pages, $34.99 CAD hardbound) is by five different authors, each to a region. There are five geographical regions (Baja California, Yucatan, Oaxaca, Pacific Coast and Mexico City) plus recipe sources. These are the best local dishes from restaurant chefs, such as habanero salsa, tuna tostados, ceviche, chicken legs with red chile spices, pozole, and turkey soup with meat balls. And, of course, there are cultural notes about the dish, the region, and the chef. One of a series. --STREET FOOD ASIA (Hardie Grant Books, 2017, 306 pages, $60 CAD hardbound) is by Luke Nguyen of Saigon who travels through Malaysia, Thailand, Vietnam and Indonesia, with photography by Alan Benson. It's an oversized tome concentrating on both the street food (such as duck egg and beef martabak) and the vendors, with cultural stories about the food. It is all aromatic fragrant food, full of baguettes and banana leaves, pork and rice, tamarind water, tea and tofu. And now you can make the foods at home with the given recipes. --DINNER (Clarkson Potter, 2017, 400 pages, $47 CAD hardbound) is by award-winning IACP and Beard author Melissa Clark, staff food writer for the New York Times. She's got 200 recipes that, in her opinion, change the game . It's arranged by main ingredient: chicken, meat (but including duck and turkey), ground meats, seafood/fish, eggs, pasta, tofu, veggie dinners, rice, pizzas, soups, salads, and add-ons such as dips/spreads/breads. It is an oversized and heavy tome, very impressive as a gift. --ACQUACOTTA (Hardie Grant Books, 2017, 272 pages, $50 CAD hardbound) is by Emiko Davies, who has lived in Tuscany for many years. This is the cuisine of Tuscany's Silver Coast by the Tyrrhenian Sea (Monte Argentario, with its Port Ercole where she lived for awhile: Cucina Maremmana ). These recipes and stories are dominated by the water and lagoon, although there are preps from the surrounding woods and cultivated farms. The chapter Dal Mare e Dalla Laguna seems to have many ancient seafood dishes from the fishing towns. She's even got a bibliography for further reading. Lots of non-food photos and stories also makes this a travel work. --THE COMPLETE ASIAN COOKBOOK (Hardie Grant Books, 2017, 640 pages, $75 CAD hardbound) is by Charmaine Solomon. It was first issued in 1976 and extensively revised in 2011; over its life it has sold more than a million copies. The collection of 800+ recipes from Asiatic countries (India, China, Japan, Indonesia, Sri Lanka, Pakistan, Malaysia, Singapore, Burma, Cambodia, Laos, Vietnam, Philippines, Korea, and Thailand) has been translated into other European languages. This is its 40th anniversary celebration edition. It's a huge oversized tome but is very comprehensive and well-written it is sure to please as a terrific gift. --MY FRENCH COUNTRY HOME (Gibbs Smith, 2017, 208 pages, $50 CAD hardbound) is by Sharon Santoni, whose blog is the same as the book's title. It deals with entertaining through the seasons (beginning with spring), and comes with gorgeous photography by Franck Schmitt. Scattered throughout are easy versions of classic French cuisine, such as cherry clafoutis, quiche Lorraine, fougasse bread, tarte Tatin, and roast duck about 15 in all. A definite coffee table tome; indeed, it IS a coffee table just attach legs (available separately). Her topics are universal: daily life in rural France (here, Normandy) with its ups and downs; French girlfriends; intricacies of village life; and searching for brocante treasure in the flea markets of Paris and the countryside. Well-worth a look. --KING SOLOMON'S TABLE (Knopf, 2017, 386 pages, $47 CAD hardbound) is by Jean Nathan, multiple cookbook award winner (Beard, IACP, Child) and host of PBS cookery shows. For forty years she has specialized in Jewish cooking themes, and here gives us a culinary exploration of Jewish diaspora cooking from around the world. It is an informative guide to the international global scope of Jewish cooking, arranged by course and major ingredient: pantry matters, morning dishes, starters, salads, soups, grains, veggies, fish, poultry, meats and sweets. She's got socca, spanakit (Georgian spinach salad) and keftes garaz (Syrian meatballs). Most of the 170 preps are accompanied by detailed cultural notes and photos. There is also an in-depth bibliography and a thorough index. Well-worth perusing. --PORTLAND COOKS (Figure 1 Publishing, 2017, 226 pages, $37.95 CAD hardbound) is by local cookbook author and food writer/blogger Danielle Centoni, who also has a Beard Award. It is another in the great series from Figure 1 detailing recipes from a city's best restaurants and bars. Having done the major cities of Canada, the Canadian publishers are expanding to contiguous locations such as Portland (can Seattle be far behind?). The series is fairly straightforward: there is an introduction to the restaurants and the local food scene, followed by a home version of the restaurant's recipe (usually one or two) and some detail about the establishment with pix. Copyright to the preps is normally held by the restaurant; they are loaded with ideas. It's a great tome for any fan or resident of Portland. --TORONTO EATS (Figure 1 Publishing, 2017, 238 pages, $37.95 CAD hardbound) is by Amy Rosen, author of Toronto Cooks (2014) in the Figure 1 series. That work sold pretty well, and as she says now we're back for seconds . Here are 100 signature recipes from 50 chefs (some of whom were in the first one). Restaurants here include Boralia, Byblos, Honest Weight, Lena, Nota Bene, Pizzeria Libretto, Zucca Trattoria. There are stories from the restaurants (who hold the copyrights to the recipes) and photos, plus pix of plated dishes. A great addition to the Toronto scene, and a must-read for the Holidays. B. And how about gift books for the beverage drinker? Try --HALLIDAY WINE COMPANION 2018 (Hardie Grant Books, 2017, 776 pages, $57 CAD paperbound) by James Halliday, who has been at wine writing for about 47 years. This is the definitive guide to Australian wines. He gives us data about the wineries and their vineyards, deets on addresses, social media, opening hours, names and other numbers, followed by detailed tasting notes, vintage-specific ratings, advice on optimal drinking period, ABV, and prices. There are supposed to have been some 10,000 wines tasted for this edition, and he has full tasting notes for 3859 (couldn't he push it up to 4K?), ratings and prices for 2979 other wines, 1237 winery profiles (77 are new wineries), best of lists and five-star wineries listed. There are vintage charts and maps plus multiple indexes. But I am sure if he got together with his Kiwi counterpart, they could come up with some antipodean pocket guide at 256 pages to cover both countries and sell it in North America and the UK; it's sure to be a winner. --THE CURIOUS BARTENDER'S RUM REVOLUTION (Ryland Peters & Small, 2017, 256 pages, $37.50 CAD hardbound) is by Tristan Stephenson, who has authored four other Curious Bartender books (Whiskies, Cocktails, Gin, plus one on Coffee) over the years. This is a guidebook to the rum revival, with cultural and historical notes and photos. Yesterday's grog has become a range, from white rum through aged and spiced varieties just about all of it premium spirits. Sugarcane and molasses never had it so good! He's got notes on 50 or so rum distilleries throughout the world, 250 tasting notes, plus the stories behind the iconic drinks of Mai Tai, Mojito, Pina Colada, and Planter's Punch. --THE CHAMPAGNE GUIDE 2018-2019 5th edition (Hardie Grant Books, 2017, 368 pages, $50 CAD hardbound) is by Tyson Stelzer who covers 625 Champagnes from 113 important producers. It is as up-to-date as it can be, with new chapters on tips for buying Champagne this year, a chapter on Champagne and food matching, and updated deets on 95 producers (a few have been dropped but 40 new players have been added). Houses and cuvees that did not make the cut are featured in the index only. Some wines are tasted on the Champagne site while others were tasted in Australia (and can be indicative of travel and storage). Grape varieties and percentages are indicated as well as long tasting notes and points out of a hundred. Glossaries are also included. Great guide for travellers too. A posh book for a posh wine. --ANCIENT BREWS REDISCOVERED AND RE-CREATED (W.W. Norton & Company, 2017, 291 pages, $35.95 CAD hardbound) is by Patrick E. McGovern, an adjunct professor of anthropology at U Penn who has written two other ancient drink books: Uncorking the Past and Ancient Wine . Here he looks at beer and the early experimentation with high-sugar fruits, honey, roots, cereals, herbs and tree-resins. He combines archaeology with science to cover China, Turkey, Egypt, Italy, Scandinavia, Peru and more in their attempts at the perfect brew. Along the way he has the original recipes, the re-created preps (not guaranteed, says the publisher), and food pairing. Plus archival illustrations and a chapter-by-chapter bibliography. --NEW ZEALAND WINE: the land, the vines, the people (Hardie Grant Books, 2017, 376 pages, $85 CAD hardbound) is by geographer Warren Moran, professor emeritus at the University of Auckland, which originally published this tome late last year. Here is the international edition published in Australia and now being made available in North America. Moran has extensively covered the rural industries of New Zealand. This is a great introduction to the wines: the terroir, the grape varieties, the families and personalities, the companies, and the wines themselves. There's a brief history and then a swing through the eight wine regions. All with maps, archival photos, panoramic views, and the rise (and importance of ) sauvignon blanc on the world stage. Pricey, but definitive and more than just a coffee table addition. --NATURAL WINE; in introduction to organic and biodynamic wines made naturally. 2nd Edition. (CICO Books, 2014, 2017 $34.95 CAD hardbound) is by Isabelle Legeron, MW There is a large argument raging in the wine world over what is a natural wine. Some believe that it should be applied only to organic and biodynamic farms; others think it should also mean sustainable or green , etc. The key would simply be to get rid of the word natural and just have organic or biodynamic and sustainable . It is only the organic and biodynamic wines that are certifiable. There are no controls over the rest of the natural wording on the label. Indeed, some organic wineries just press organic grapes and then use regular winemaking techniques. They can still call their wines organic. I know of many farms who use the term natural to reflect their organic practices, because they just do not have the money nor the wait time to apply for certification. Wine is a process, and it is also an industry. Wineries try to be consistent from year to year because they have a product to sell. The weather determines the corrections the winemaker needs to take (more acid, earlier/later picking, more sugar, more irrigation, etc.), but a natural O or B winery rolls with the punches and produces wine as is . The author takes us through the year and discusses wine faults, stability, health issues, taste, fermentation, sulphites, and a load of contentious issues. She gives notes on over 150 wines, sorted by types (bubbly, red, white, orange, rose, sweet). Not surprisingly, France has the most listings, followed by Italy: these are the two leaders by production. Other additional sections cover a glossary, lists of associations and wine fairs, restaurants and stores for the US and UK, and a bibliography. --THE ESSENTIAL COCKTAIL BOOK (Ten Speed Press, 2017, 342 pages, $24.99 CAD hardbound) is by a former wine editor at Food & Wine magazine, Megan Krigbaum. It is a guide to modern drinks with about 150 recipes. There is the usual primer on bar essentials covering ingredients and glassware plus garnishes. This followed by the classic recipes (170 pages) and then the modern recipes (130 pages), ending with a collection of syrups. All of the modern ones come from current bartenders at current bars, all of the preps being sourced. Good photos for the presentation and the garnishes. You won't need more than this charming tool unless you just want to improvise on your own...and why not? C.Perhaps some reference books? Such as: --KITCHEN SMARTS (America's Test Kitchen, 2017, 310 pages, $19.95 CAD paperbound) is from Cook's Illustrated magazine. It is in a Q & A format designed to draw in the curious cook. Topics deal with myths, substitutions, confidence, science, and terminology. There's a thematic table of contents, covering baking, coffee, meat, pasta, seafood, salt, equipment, veggies, dairy, etc. Plus an extended index.There are cheat sheets galore plus advice on how to better use your fridge and oven, among other appliances (such as ricers and food mills). It's a good tool, but a little awkward and heavy to hold. Great for two-minute reading. --THE BOOK OF CHEESE: the essential guide to discovering cheeses you'll love (Flatiron Books, 2017, 406 pages, $56 CAD hardbound) is by Liz Thorpe who has been working with cheese since she left a cubicle in 2002, beginning with Murray's Cheese and now dealing with cheese in the New Orleans area. Along the way she has authored The Cheese Chronicles. Here she begins with exploring a world of cheese based on what you already like or love via what she calls the Gateway cheeses: Swiss, blue, Cheddar, Brie, and so forth. It's arranged by type, including Mozzarella, Havarti, Taleggio, Manchego, Parmesan, and Misfits , with appendices on pasteurization, cheesemaking, flavours of gateways. Each type comes with vertical and horizontal tastings for comparisons (e.g., gouda made from goat, made from sheep, and made from cow milk). There are also a few recipes using cheeses from each section. A nice, nifty, and new approach. Kudos! --THE BOOK OF SPICE (Pegasus Books, 2016, 273 pages, $35.95 CAD hardbound) is by John O'Connell. It's a dictionary-arranged tool A Z, from ajowan (used mainly for Indian savouries and snacks, sometimes referred to as Ethiopian cumin) to zedoary (widely used in Indonesian and Thai food preps). Each is given a botanical name, none are illustrated, and there are internal cross-references. Also, there are end notes and a bibliography. The introductory chapter covers the importance and cultural history of spices; the last chapter is a directory of 36 spice mixes, such as apple pie mix, Cajun, Chinese five-spice powder, curry powder, harissa, quatre-epices, za'atar, and more. No recipes, except for some of the mixes. --PEPPERS OF THE AMERICAS (Lorena Jones Books, Ten Speed Press, 2017, 342 pages, $47 CAD hardbound) is about as comprehensive as they come. Maricel E. Presilla is chef-owner of two restaurants, Cucharamama and Zafra in New Jersey. She was a Beard Best Chef, Beard Cookbook of the Year 2013, and has other accolades. As a food writer/columnist, she is eminently qualified to write this researched reference tool on the Latin American pepper. This the history of how capsicum traversed the various foodways around the world, from its home in the Amazon. She describes in detail the 200 varieties, with illustrations (225 colour pix) and botanical terms, tasting notes, recommended uses, plus info on growing. Buying, storing, processing, and cooking. She's got the practical here: 40 recipes for ground pepper blends, vinegars, sauces, and sides. A terrific gift for your Scoville hound. --HOW FOOD WORKS (DK, 2017, 256 pages, $26 CAD hardbound) is from the project art team at DK. The shtick: the facts are visually explained, So there are issues explored on nutrition basics, hunger and appetite, flavour, smell and taste, digesting nutrients, carbos, fibre, fats, proteins, etc. And more: water, fermentation, raw foods, processing, freezing, types of food, drinks, diets, and the environments. Millennials will go nuts over this multiple typeface, graphs, pix, timeline characterizations. Talk about rapid eye movements! Usually it is two pages a topic. So diabetes is covered in three body shots, a q & a, some graphs, and a lot of colour. Well-worth the price. --THE FOOD LOVER'S HANDBOOK (Ebury Press, 2017, 319 pages, $31.99 CAD paperbound) is by UK grocer Mark Price, formerly of Waitrose. He deals with how history, geography and production affect quality and price, albeit from a British perspective. It's a good tool for uncovering data about beverages (tea, coffee, whisky, cider, beer), oils, preserves, desserts, butter-milk-flour-eggs-sugar, meats, veggies, fruit, salt, pepper, herbs and spices. Each has an invariable rationale about why the price varies. Typical answers here include which tea has expensive buds and needs golden scissors, how to make the perfect cup of coffee, where to find the world's best beef, and others in this treasure trove. A bibliography and index concludes the tome. --THE BAKER'S APPENDIX (Clarkson Potter, 2017, 112 pages, $24.99 CAD hardbound) is by Jesica Reed. It's a handbook of tables with conversions to/from avoirdupois and metric, fractions/decimals, unusual and historical measurement conversions (pinch, drops, gill, tumbler, wineglass, dash, dram, jigger), sugar syrup temperatures, ingredient substitutions, DIY extracts and natural food colourings, sprinkles, decorating tips for cakes and cookies, adjustments for baking at high altitudes, and volume charts for baking pans of all sizes. She's also got some basic recipes for cakes, quick breads, cookies, frostings all with variations. --KNIFE (Quadrille, 2017, 224 pages, $41.99 CAD hardbound) is by food writer Tim Hayward. It's an appreciation of the culture, the craft, and the cult of the cook's knife. As log roller Anthony Bourdain manplains, it is sheer blade porn . He details the anatomy of the knife, the grips, the strokes, knifemaking, knifemakers, and the differences and similarities of the major 40 knifes of the Western world, China , and Japan. Plus, of course, there is the issue and technique of sharpness. No bibliography for further reading, but there is a thorough index. --9000 YEARS OF WINE; a world history (Whitecap, 2017, 438 pages, $19.95 CAD paperbound) is by Rod Phillips. It's a revision of his earlier work A Short History of Wine published in 2000, fully updated and extended to the 21st century. He's comprehensive in coverage, looking at different social classes and wine, trends in consumption, wine as a source of pleasure through history, and as a cultural product, It's an engaging reference tool noting dates, places and people, all with an index and a bibliography. Illustrated with a few historical engravings. Nice little gift package for your wine lover friends. --THE NEW WINE RULES (Ten Speed Press, 2017, 152 pages, $19.99 CAD hardbound) is by Jon Bonne, award winning (Beards, Roederer) wine writer and wine book author. Here he delves into 89 new rules of the wine world, a tool which he says is a genuinely helpgul guide to everything you need to know. His first new rule is to drink the rainbow -- all the colours of wine from the clearness of Chablis through the ochreness of Syrah. His last rule (#89) is don't save a great bottle for anything more than a rainy day . It's all wonderfully illustrated and can be read intermittently. My fave rule? #39 - the best time to buy a wine is when it's out of style (as he points out, the upside to hating Merlot was that Merlot got much better ). D. For the more literate person, there are the histories, memoirs , polemics and humour of writers, chefs, and wine people. Some have called these memoirs creative non-fiction , some with embellishments and gilding. And many of them may suffer from a lack of indexing, which makes it difficult to find what the writer said about another person or subject. But this also avoids the potential for lawsuits and disjointed noses. Nevertheless, they are rewarding to read. Who cares about poetic license? Here then are some that stood out from this year s run, and any of them would make great gifts for the reader. Here we go, in no particular order --A HISTORY OF COOKBOOKS (University of California Press, 2017, 384 pages, $49.95 CAD hardbound) is by Henry Notaker, a literary historian who has taught food culture. His numerous books and articles cover European and Latin American food history and culinary literature. The dust jacket promises a sweeping overview of the cookbook genre, from the Late Middle Ages onwards. It seems like a good survey text for the burgeoning series of gastronomy courses. He's good at tracing the transformation of recipes from brief notes with ingredients to detailed recipes with a specific structure, grammar and vocabulary. Along the way he explores a lot of non-recipes found in cookbooks, that deal with nutrition, morals, manners, history, menus, and reflections/memoirs. Sub-genres here include recipe naming, cookbook organization, didactic approaches, recipe forms, vegetarian cookbooks, Jewish cookbooks, and the role of cookbooks in promoting nationalism. There are also plenty of notes, bibliographic references, and an index. With illustrations based on pages from books and engravings of covers, this is a terrific tome for a gift. --APRON STRINGS (Goose Lane, 2017, 380 pages, $24.95 CAD paperbound) is by Jan Wong, an award-winning journalist who has written about food off and on. Her father owned Ruby Foo's in Montreal. Here she crafts a memoir with the subtitle navigating food and family in France, Italy, and China . These three countries excel at daily haute cuisine without batting an eye, taking it all in stride. As a true reporter, Jan Wong narrates the memoir of the journey she takes with her 22-year-old son Sam. She's full of observations about the globalization of food, families and culture. In southeast France, they share with a family sheltering undocumented immigrants; in Italy's slow food country they pick up authenticity of style; in Shanghai they labour in the kitchen with some migrant maids of some of China's nouveaux riches . As with many mother- son stories there are levels of disagreements, but they both share a central core. There are a dozen recipes per country, but that's not really the point of the memoir. Good stories, compellingly told. --IN VINO DUPLICITAS (The Experiment, 2017, 248 pages, $37.95 CAD hardbound) is by Peter Hellman, a long time journalist with writing credits at Wine Spectator, New York Times, Wall Street Journal, and others, along with a string of investigative books (e.g. Kitty Genovese). Here he tackles the rise and fall of a wine forger extraordinaire , the Indonesian Rudy Kurniawan, who, with a skilled palate, began promoting a limitless supply of the rarest wines in the world. It reads like a crime novel, with tens of millions of dollars at stake in what later became spurious wines. Rudy slipped when he tried to sell a particular red burgundy from 1945: the winery was actually first producing wine in 1982. Hellman does many skilful interviews to come up with the story, which had appeared earlier as the 2016 documentary Sour Grapes . (Duplicitas is a play on the word Veritas; it is actually a medical term related to siamese twins). A fascinating read. --SWEET SPOT (Dutton, 2017, 309 pages, $35 CAD hardbound) is by Amt Ettinger, free lance writer. Here she crosses the USA looking for the best artisanal ice cream brands. In addition, she evokes childhood memories of her love for ice cream, writes a few chapters on the cultural-social history of ice cream in the USA, and attends seminars on making it. Her trips include a visit to the one place in the USA that makes real frozen custard in a huge machine known as the iron lung , turf wars among ice cream trucks, artisanal competitions, and even extreme flavours such as foie gas and oyster. It comes complete with end notes that can serve as a bibliography, and a great topical index. --WHAT SHE ATE: six remarkable women and the food that tells their stories (Viking, 2017, 307 pages, $36 CAD hardbound) is by culinary historian Laura Shapiro (Pefection Salad, Something from the Oven). Here are stories about women who, apart from Rosa Lewis, have a tenuous relationship with food. Yet good memoir writers can relate fascinating stories about anybody from a specific angle, whether it is their relationship to driving a car, doing home repairs, or just simply eating. Eva Braun is here, with the food angle of Hitler; Eleanor Roosevelt and the menus at the White House; and writer Barbara Pym. Also: Dorothy Woodsworth and Helen Gurley Brown, and, in an Afterword, Laura Shapiro herself. Parts of the work have appeared in The New Yorker. There are end notes, sources and bibliographies, and even an index. Marvellous gift book. --THE TEN (FOOD) COMMANDMENTS (Penguin, 2017, 140 pages, $15 CAD paperbound) is a worthy commentary. The original Ten Commandments do not offer much in the way of food advice, so Jay Rayner (restaurant critic for the Observer for 15 years, multiple appearances on UK TV) has stepped in. In separate chapters, he deals with 10 Thou Shalts (e.g., eat with thy hands, honour thou leftovers, not cut off the fat, celebrate the stinky, honour thy pig). Something decent to read on the commuter train... --GIVE A GIRL A KNIFE (Clarkson Potter, 2017, 311 pages, $35 CAD hardbound) is by Amy Thielen, a Beard cookbook winner and host of a TV show on the Food Network. This is a food memoir about her life's journey from the US Midwest to New York City and then back again. It's a humourous coming-of-age story, made all the better by the inclusion of a index for retrieving specific stories, such as those about women working in restaurants (many references here). Check out the work in top end NYC restaurants. Nicely written and worth reading, a good gift for the holiday spirits. --MEXICAN ICE CREAM (Ten Speed Press, 2017, 174 pages, $29 CAD hardbound) is a delicious cookbook by Mexico City native Fany Gerson. These are stories and cultural histories of the ice cream tradition in Mexico: tropical fruits, chiles, and nuts. The range is from the ice cream parlours (heladerias) to the mobile carts and roadside stands. Classic recipes include Oaxacan lime sherbet, chocolate-chile ice cream, and horchata (almond) ice cream with cinnamon. Added attractions include preps with spicy and boozy flavours, plus an unusual assortment of toppings and sauces. Great niche cookbook gift. --CATHARINE PARR TRAILL'S THE FEMALE EMIGRANT'S GUIDE : cooking with a Canadian Classic (McGill-Queen's University Press, 2017, 540 pages, $39.95 CAD paperbound) has been edited by academic Nathalie Cooke (editor of What's to Eat? ) and Fiona Lucas (co-founder of the Culinary Historians of Canada). It is an amazing work. Originally published in 1855, the Traill classic is full of recipes and advice, with tips on local food sourcing (in 1855) and describes daily domestic and seasonal routines of settler life: make your own cheese, butcher your own hog, collect your own eggs, drink your own homemade beer (reserve dregs for bread yeast risings). The book has been annotated for modern living, with updated preps, conversion charts, a large glossary, and an index for retrieval. Not only is it about survival in Victorian Ontario, it is about the emigrant experience. Very difficult to put down, and a perfect gift for the millennial to understand context in life. --IN MEMORY OF BREAD (Clarkson Potter, 2016, 262 pages, $35 CAD hardbound) is by Paul Graham, an academic who teaches English. He's an essayist, and these 20 gems take us through his new life as a celiac victim and forced to rethink his eating and cooking patterns. It's a paean to the memory and to the cherishing of food. Gluten-free eating is his journey. He's got end notes and a bibliography, and there is even an index! But no recipes. --TASTES LIKE CHICKEN (Pegasus Books, 2016, 273 pages, $36.95 CAD hardbound) is by Emelyn Rude. It is a history of North America's favourite poultry. The first 50 pages covers the essentials of the bird in history; the rest of the book is about the US development of the bird through the fast food movement and the military might of Colonel Sanders and General Tso, leading up to the Freedom Rangers (my own term for free-range chicken). Eggs are also discussed, and there are extensive end notes and bibliography. Older recipes (and some modern ones) are used and cited. In the middle of the book there is a collection of archival shots of ads and people and farms from the past. --THE NEW FOOD ACTIVISM (University of California Press, 2017, 336 pages, $37.95 CAD paperbound) is a collection of 11 major essays on opposition, cooperation and collective action on food issues of today. In addition to statements about pesticide regulatory-reform in California, there are essays on food workers and food justice, Boston's emerging food solidarity, and cooperative social practices in Chicago. There's even a chapter on how Canadian farmers fought and won the battle against GM wheat. The collection has been curated by Alison Hope Alkon and Julie Guthman, both west coast US academics. They provide an introduction and an epilogue for constructing a new food politics schematic. There are also end notes and references plus a description of the contributors and an index to tie it all together. Engaging, and well-worth reading over the holidays as a reminder of what we are and how privileged we all are in North America within the current global food structure. --THE MEATY TRUTH (Skyhorse Publishing, 2017, 224 pages, $ 25.99 CAD paperbound) is a polemic by Shushana Castle and Amy-Lee Goodman, outlining why our food is destroying our health and environment and who is responsible for the massive problems caused by the food supply chain. Water, meat and milk-dairy are filled with toxins, antibiotics, growth hormones, ammonia, and animal waste. Eating organic is not enough because there is not enough organic food for the world. So what to do? One possibility is to shift to a plant-based diet. --MY MOTHER'S KITCHEN (Henry Holt and Company, 2017, 306 pages, $39 CAD hardbound) is a combo biography and autobiography by prolific author Peter Gethers. His mother Judy Gethers was the daughter of a restaurateur (Ratner's) in New York and a cookbook writer. In her 80s she suffered a bad stroke and could no longer cook. Son Peter eventually decided to prepare a birthday meal for her. But first he had to learn how to cook better! He visits her regularly, they share meals together, they talk about the meal that he will cook for her to tell the story of her life. His mother's friends and family will be brought to the table one last time. She passed on but not before tasting most of his food. She did not experience the salmon coulibiac, filet mignon, tarte tatin or the challah. Scattered throughout there are some recipes. This is a terrific memoir about how food and family can do much more than feed us. --EAT THIS POEM (Roost Books, 2017, 206 pages, $24.95 CAD paperbound) is by Nicole Gulotta. She's got 25 inspirational poems dealing with food and 75 recipes that were relevant to the poem. For example, to Mary Oliver's Mushrooms , she has preps for truffle risotto with chanterelles, mushroom pizza with taleggio and thyme, and mushroom and brie quenelles. Great fun for the poetry lovers among your friends. Recipes are indexed and there is a listing by category for breakfast, soups, mains, etc. --FOOD, HEALTH AND HAPPINESS (Flatiron Books, 2017, 232 pages, $45 CAD hardbound) is by Oprah Winfrey She's got 115 recipes for great meals and a better life. Her preps, some with seven named chefs, are paired with personal essays and memoirs from her life. There is also an insight into her kitchen and how she works. Lots of it is simple, such as unfried chicken or kale and apple salad . She strongly believes that food is a ritual to be shared in life, although I suspect that there is unfortunately strong competition from texting . WeightWatchers SmartPoints are in each recipe. --EMPIRE OF BOOZE (Unbound; Random House Canada, 2017, 291 pages, $27.99 CAD hardcovers) is by Henry Jeffreys, a freelance UK wine writer. His premise: if not for Britain, most of the world's favourite drinks would not exist, not even the French ones. His history of the British Empire is told through the filter of how the fave alcoholic beverages came to be. He starts with cider, port, marsala, beer, madeira, gin, cognac, claret , champagne (with a direct connection to cider), and whisky. Compelling evidence, or is it just coincidence? Also covered is the impact of alcohol on literature, science, philosophy, and culture quite a big overview here, with interesting trivia and nicely written. --AN IRISH COUNTRY COOKBOOK (Forge Books, 2017, 368 pages, $24.99 CAD paperbound) is by Patrick Taylor, originally from Northern Ireland but now living in BC. It's a collection of ten new short stories with Kinky Kincaid, Fingal Flahertie O'Reilly, and others, complemented by 140 authentic family recipes such as champ, potted herrings, sweet mince, potato and pumpkin seed bread, and classics such as colcannon and soda bread. For your Irish friends, or Irish lovers. --THE VEGETARIAN'S GUIDE TO EATING MEAT (Greystone Books, 2017, 240 pages, $22.95 CAD softcovers) is by Marissa Landrigan, a professor of creative writing. It is the story of a young woman's search for ethical food, told in memoir form. She grew up in a food-loving Italian-American household, but transformed into a vegan activist at college. She says that eating ethically was far from simple and cutting out meat was not the answer. She then realized that the most ethical way of eating was to know her food (meat or veggie) and prepare it herself. Read how she found the ethical approach. --PRESERVING ON PAPER: 17TH century Englishwomen's receipt books (University of Toronto Press, 2017, 352 pages, $34.95 CAD softcovers) has been edited by Kristine Kowalchuk. It's a critical edition of three handwritten receipt books that includes culinary recipes, medical remedies, and household tips which document the work of women at home. This was shared knowledge that was passed on from generation to generation. Her study offers insights into early women's writings and the original sharing economy. Typical preps include stewed calf's head, boiled capon larded with lemons, and plague water. --BADDITIVES! (Skyhorse Publishing, 2017, 181 pages, $22.99 CAD softcovers) should win the award for the best play on words in titling. Food safety journalists Linda and Bill Bonvie take on food corporations with their notes about the 13 most harmful food additives in our diet. Then they tell us how to avoid them. A well-researched account of toxicity: aluminum, artificial colours, aspartame, BHA/BMT, GMOs, High Fructose Corn Syrup, MSG and more, about 15 pages on each, along with an index, end notes and bibliography. Well-worth reading. --A GEOGRAPHY OF DIGESTION (University of California Press, 2017, 222 pages, $43.95 CAD paperbound) is by Nicholas Bauch, an academic at the University of Oklahoma. It's all about biotechnology and Kellogg cereals, number 62 in the California Studies in Food and Culture. It's scholarly, of course, with many end notes, bibliography, and an index. Kellogg was experimenting with nutritional and medical science at his sanitarium in Battle Creek, Michigan. He believed that good health depended on digesting the right food in the right manner. He created a relationship between food, body and the environment. This is his story, as researched and told by the author, and involves Seventh Day Adventists, the Sanitarium, modern nutrition and health, and the rise of new medical technologies. Fascinating. --CORK DORK (Penguin Books, 2017, 329 pages, $23 CAD paperbound) is by Bianca Bosker, who writes about food and wine for major US and UK magazines and newspapers. The subtitle pretty well says it all -- a wine-fueled adventure among the obsessive sommeliers, big bottle hunters, and rogue scientists who taught me to live for taste. It is also about a wine epiphany: tasting wine. She looks at what drives people's tastings pursuing flavours through underground tasting groups, sommeliers at restaurants, large wineries, neuroscientists, and the like. She briefly alludes to the concept of supertaster : one-quarter of the population has a higher concentration of taste buds on the tongue, and with training, can pick out a larger variety of flavours. I'm a verified supertaster; unfortunately, she is not. So that makes it harder for her, and she spends 18 months pursuing this goal of tasting. Does she succeed? Well, read the book, it's worth a shot. Part Two: STOCKING STUFFERS =========================== Stocking stuffers should be at the very top of everybody s gift list: something affordable from under $10 up to $25, and that can also double as a host gift, being something small and lightweight. Most of the books here are paperbacks. And of course, they can all stuff an adult stocking. Typical for food are: --EATING (Vintage Classics Minis, 2017, 132 pages, $5.99 CAD paperbound) is by Nigella Lawson. It is a collection of extracts from her 1998 title How to Eat and her 2010 title Kitchen . There are a handful of recipes plus advice on how to handle food in season, such as grouse or white truffles. As if...There is also text on cooking in advance, cooking for one or two, and weekend lunches and dinners. Solid read, if you don't already have her books. --THE CHICKPEA COOKBOOK (Ebury Press, 2017, 112 pages, $21.99 CAD hardbound) is by Heather Thomas. There have been a rash of chickpea books the past year including one on just chickpea flour. And there are more to come next year. Meanwhile, this handy gifter is meant for omnivores and explores 50 preps using this superfood legume, ranging from salads to GF foods to stews, and desserts too. --SWEET POTATOES (Clarkson Potter, 2017, 144 pages, $22.99 CAD hardbound) is by Mary-Frances Heck, food writer and developer (formerly of Bon Appetit). It even comes with five log rollers. Her emphasis is on roasted, loaded, fried, and made into pie versions. The full range of courses, from apps through desserts is presented. Side dishes is one of the best chapters here, with risotto, grilled, tamales, and palak aloo. --SMALL BITES (Gibbs Smith, 2017, 128 pages, $20.99 CAD hardbound) is by Eliza Cross, who also wrote 101 Things to do with Bacon . Here she's got a collection of sliders, skewers, and other party eats that will take two or more bites. The basics, from scratch, include baby sesame slider rolls, pastry cups, golden crostini, and choux puffs. Then it is on to finger foods, e.g., pinwheels, mini-pizzas, cucumber rounds, corn cakes, mini-BLT, drumettes. Just about everything is savoury, but there are some salty-sweets such as prosciutto, pear, fig and brie toasts. --BERRIES (The Countryman Press, 2017, 232 pages, $24.95 CAD hardbound) is by Roger Yepsen, who also wrote Apples . It's a revised and updated version of his 2006 edition. He also did the 50 watercolours of various berries and their leaves. His 13 chapters cover blackberries to strawberries, almost alphabetically, with material on mulberries, rose hips, and juniper berries each with data on locating, identifying, growing your own, and preserving. He's got almost 100 classic berry recipes plus a sources list. --OPEN FACED (Gibbs Smith, 2017, 127 pages, $27.99 CAD hardbound) is by Karen Kaplan, with log rolling from both Curtis Stone and Guy Fieri. These are some single-slice sandwiches from around the world, divided by country: tartines (France), bruschette and crostini (Italy), montaditos and tomato toasts (Spain), smorrebrod (Scandinavia), butterbrote and butterbrodi (Germany and Russia), rarebit, hummus, molletes, various egg toppings. --THE ARTISANAL KITCHEN Series VEGETABLES THE ITALIAN WAY (96 p.), PERFECT PIZZA AT HOME (96 p.), PERFECT PASTA (96 p.) all hardbound and line-priced at an affordable $17.95 CAD. Each covers a specific aspect, drawn from Artisan's backlist of expert-written cookbooks. The pizza book goes from the essential dough to the latest style of toppings; the veggies are seasonal. Most preps come from Frannie's Restaurant in NYC. About two dozen preps in each, and there are actually Metric Conversion Charts included! HOLIDAY COCKTAILS (112p., 47 easy seasonal recipes), HOLIDAY COOKIES (112p., 30 preps for holiday classics of linzer cookies, ginger cookies, shortbread) and PARTY FOOD (112p., includes 10 cheat sheets for hors d'oeuvre, 5 cheat sheets for entree salads, and 30 other recipes) are also hardbound but at $19.95 CAD. --FALAFEL FOREVER (Ryland Peters & Small, 2017, 64 pages, $23.95 CAD hardbound) is by cooking teacher/chef Dunja Gulin. It's a collection of 25 preps for different and versatile versions: fried, baked, raw, and vegan. There is also a concluding chapter on dips, sauces and salsas. Fried in a pita pocket is traditional, of course, but there are so many more intriguing preps. Do try the charred falafel burgers or the falafel coconut curry. They are both addictive and healthy! --QUESO! (Ten Speed Press, 2017, 136 pages, $20 CAD hardbound) is by Lisa Fain. These are regional recipes for chile-cheese dip ( chile con queso ). There are more than 55 queso-centric preps here, including historical but modernized recipes, Tex-Mex classics, Border classics, global variations (e.g. Indian queso, Greek queso, queso burgers, plus six accompaniments. --DIG, SHUCK, SHAKE; fish and seafood recipes from the Pacific Northwest (Gibbs Smith, 2017, 128 pages, $26.99 CAD hardbound) is by John Nelson, chef at an Oregon country club. These are stories from childhood (his mother had a chowder shack) with harvesting and cooking techniques for the West Coast recipes: salmon, tuna, crab, shrimp, rockfish, sole, mussels, clams, sea urchins, oysters, bay clams, trout, smelt, sturgeon, crawdads, calmari and assorted sides and condiments. A nifty tool for your West Coast friends. --EAT THIS, MY FRIEND (Hardie Grant Books, 2017, 130 pages, $25 CAD hardbound) is by Jade O'Donahoo, owner of the tiny Switch Board Cafe. It's a collection of 60 vegetarian recipes originally meant for her loyal customers and friends, along with her own hand-drawn illustrations. So here we get a collection of fuss-free and versatile everyday vegetarian preps, ideal as a small gift during the Holiday season. --THE WORLD'S BEST SUPERFOODS (Lonely Planet, 2017, 208 pages, $20.95 CAD paperbound) is edited by Jeanette Wall with a slew of contributing writers. These are health-boosting recipes from around the world, lovingly photographed, and arranged by food category (seeds, legumes, fruits, etc.). The 66 recipes are indexed both by ingredient and by country. Each prep is headed by some notes on origins and some tasting notes (e.g. Injera = bitter and rubbery at first, etc.) . --SIMPLY SOUP (Gibbs Smith, 2017, 128 pages, $20.99 CAD hardbound) is by multiple cookbook author Madge Baird. There's just under 100 recipes covering a range of veggie- based soups, creamy and cheesy soups, potato-based soups, meat-poultry-fish soups, and of course a primer on broths and dip sauces. A nice book of easy classics for beginners. --SALAD IN A JAR (Ten Speed Press, 2017, 160 pages, $19.99 CAD softcovers) is by Anna Helm Baxter; it was originally published in France in 2015. Her collection of 68 recipes are nifty for layering as green and gourmet salads to take and shake on the go. Only wide mouthed brims need apply for this great enhanced salad package to take to work. --EASY ONE-POT (Ryland, Peters & Small, 2017, 240 pages, $24.95 CAD softcovers) has been reissued from 2009. It has over 100 preps for international dishes, using a Dutch oven or large cast iron pot, etc. It covers soups, salads, omelettes, tortillas, frittatas, noodles, stir-fries, risottos, paellas, curries, tagines, bakes, gratins, casseroles and stews, plus an array of one-pot desserts. --THE WORLD'S BEST SPICY FOOD (Lonely Planet, 2017, 224 pages, $20.95 CAD paperbound) is edited by Lucy Doncaster and Christina Webb, with a slew of contributing writers. There are 100 preps from around the world, all of them spicy, most of them hot, but with notes on how to slide the heat scale. The range is from Szechuan hotpots to Malaysian lakkas, curries, and Mexican salsas. Arrangement is alphabetical by domestic name of the dish, and each prep comes from origin notes and tasting notes. --LITTLE BOOK OF JEWISH APPETIZERS (Chronicle Books, 2017, 136 pages, $26.95 CAD hardbound) is by Jewish cookbook Leah Koenig, who presents a variety of single bites and small plates (Persian zucchini and herb frittata, mushroom piroshki, za'atar garlic pita chips. spinach bulemas, fried artichoke hearts). It's the first in a series of thematic Jewish cookbooks. --CHIPS WITH EVERYTHING (Ebury Press, 2016, 128 pages, $21.99 CAD hardbound) has text by Denise Smart. There are 60 recipes for french-fries, including: chip pancakes with bacon and maple syrup, leek and chip soup, chip monsieur, chip moussaka, tuna chip melt, various wedges, sauces, dips and seasonings. Life after poutine (also included here). Most of all of these preps call for baked chips, so that cuts down on fat and calories. --THE POKE COOKBOOK (Clarkson Potter, 2017, 96 pages, $22.99 CAD hardcovers) is by Martha Cheng. Poke is a Hawaiian snack of raw fish seasoned with soy sauce and sesame oil. It seems to be a new craze in North America (and why not? It is dead simple to make and enjoy). Here are 45 recipes for traditional, contemporary, and bowls of food: crunchy, salty, fresh and flavourful. --PANCAKES & WAFFLES (Ryland, Peters & Small, 2014, 2017, 64 pages, $23.95 CAD hardcovers) comes from Hannah Miles. A few years back she wrote Pancakes, Crepes, Waffles & French Toast. This work collates the pancakes and waffles section with some other preps from the RPS stable. Savoury and fruity waffles and pancakes are also covered (potato waffles with BBQ beans is delicious). 28 ways in all, very well chosen. --SUPER SMOOTHIES (Ten Speed Press, 2017, 160 pages, $19.99 CAD softcovers) is by Fern Green; it was originally published in France in 2016. She's got a collection of 61 recipes and 12 detox plans to help aid digestion, clear skin, bolster metabolism, and enhance well-being. Another meal-in-a-glass. --THE DUMPLING GALAXY COOK BOOK (Clarkson Potter, 2017, 128 pages, $25.99 CAD hardcovers) is by Helen You, chef-owner of Dumpling Galaxy in Flushing, NYC. Chinese dumplings are but one large aspect of dim sum, and her arrangement here is by type: classic, green, global, dessert, and sauces. About 50 preps are presented, as well as a large techniques chapter. Most recipes are for 24 portions. --101 THINGS TO DO WITH CHILE PEPPERS (Gibbs Smith, 2017, 128 pages, $15 CAD spiralbound) is loaded with tips and advice on how to handle the peppers. Arranged by course, the peppers include the Hatch, the Ancho, the Cayenne, Chipotle, Habanero, Mulato, Jalapeno and eight others. Want some excitement in your life? Try a chile pepper dessert such as peanut butter bombs or Aztec chocolate cream pie. --ALPHABET COOKING from Quadrille Books in the UK is an exciting new line priced series covering the A to Z of cuisines from around the world in about 50 recipes each so far they have C IS FOR CARIBBEAN (Quadrille Books, 2017, 144 pages, $27 CAD hardbound) with jerk ribs, fried okra, saltfish fritters, creole pelau, curry goat, and more; K IS FOR KOREAN (Quadrille Books, 2017, 144 pages, $27 CAD hardbound) with kimchi, bibimbap, Korean fried chicken (KFC), street food crepes, BBQ ribs, and more; M IS FOR MEXICAN (Quadrille Books, 2017, 144 pages, $27 CAD hardbound) with ceviche, pulled pork tacos, chilli barbacoa, churros, grilled corn, cochinta pibil; S IS FOR SRI LANKAN (Quadrille Books, 2017, 144 pages, $27 CAD hardbound) concentrating on string hoppers, radish sambol, samosas, mango lassi, dhal fritter; --101 BAR BITES (Ryland, Peters & Small, 2017, 144 pages, $29.95 CAD hardcovers) contains a variety of nibbles, snacks and small plates to complement drinks. But only beer is mentioned, and then as a flavouring and rising agent. So you are on your own as to what food goes with what. It is arranged by course: cocktail canapes, beer food, meaty munchies, mezze, finger food, fish, and five sweets. Worth looking at. --HIGH-PROTEIN PANCAKES (The Countryman Press, 2017, 127 pages, $19.95 CAD softcovers) is by Pamela Braun, who makes her pancakes with protein-rich materials such as oatmeal, eggs, nuts, protein powders/ The advantages of consumption are a sharper mind, weight loss, stronger bones, and a satisfied appetite. She's got 50 of them, plus variations. Very useful for once a week (e.g., brunch) but daily? --TRADITIONAL PUB GRUB (Ryland, Peters & Small, 2017, 240 pages, $24.95 CAD softcovers) was originally published as Traditional British Cooking in 2007. Under its new name, it has downscaled a little to the British pub style that is so popular. It's got the full range of soups, apps, snacks, fish, poultry, meats, sides, breads and desserts. About 120 recipes, which includes fish pie, Irish carbonnade, steak and kidney pudding, roast venison/rabbit/beef/pork, chestnut stuffing, bread sauce, Yorkshire pudding, etc. --MY ZERO-WASTE KITCHEN (DK Books, 2017, 72 pages, $11.99 CAD hardcovers) is by Kate Turner and Ruth O'Rourke-Jones. It's a great book for Christmas time as it emphasizes how to deal with food waste. "Easy ways to eat waste free", the publisher says, with material on how to re-grow veggies, bake a fruit peel cake, freeze avocados, layer leftover lunches into a salad jar, use last night's pasta into today's salad. Excellent tips on storage and freezing. --MATZO (Clarkson Potter, 2017, 112 pages, $19.99 CAD hardcovers) is by Michele Streit Heilbrun, of the Streit matzo family, and NYC chef David Kirschner. They have material on the seder and the role of matzo. And there are 35 recipes for the faves: classic chicken soup with matzo balls, chocolate caramel matzo crunch, smoked whitefish and matzo ball croutons. The stuffer is meant for Passover, but of course it can be used all year long. --THE AVOCADO COOKBOOK (Ebury Press, 2016, 112 pages, $21.99 CAD hardcovers) is by Heather Thomas. She's captured 50 preps inspired by the fruit: arranged by courses of breakfasts, brunches, snacks, starters, mains, and desserts. It's global in scope, ranging from Mexico to Japan to Italy. Shrimp-noodle-avocado salad is a real winner. --DELICIOUS DIPS (Ryland, Peters & Small, 2017, 64 pages, $23.95 CAD hardcovers) comes from the RPS stable 0f food writers, specifically 13 names writers such as Hannah Miles and Ross Dobson. Fifty preps cover all manner of foods meats, fish, legumes, veggies, herbs, olives, nuts and seeds, as well as yogurt and cheese (warm olive and artichoke, Romesco, marinated feta, muhammara, roasted red pepper raita). As you can see, the flavours are international and upfront. A good quick collection. --MELTS (Hardie Grant Books, 2017, 160 pages, $27.99 CAD hardbound) is by Fern Green. She's got over 50 toasted and grilled sandwich recipes, along with suggestions for types of bread, meltability of cheese types, different butters and some sides. The classic, of course, is tuna melt, but there is also a shrimp-bacon-garlic melt or ricotta and pumpkin melt. For dessert, try the peanut butter and banana melt. Another fun book with pix of a lot of melty-messy looking sandwiches! --THE DATE NIGHT COOKBOOK (Storey Publishing, 2017, 130 pages, $22.99 USD hardbound) is by Rebecca Warbis. These are romantic recipes and easy ideas to inspire from dawn to dusk and beyond! The range is from first dates through anniversaries. Ideas? Try her Indoor Tent Night or Dining in Paris or Dusk Beach Date. There are 9 suggested themes with three courses each. Great fun for all... --BEST SIMPLE SUPPERS FOR TWO (The Countryman Press, 2017, 128 pages, $19.95 CAD paperbound) is by food stylist Laura Arnold, author of Best Sweets & Treats for Two . Here she has 50 dinners for two or so people: basic steaks, skillet chicken, slow cooker pulled pork, glazed salmon, and veggie bread pudding. Prep times and cook times are indicated, but like all books of this type, you'll need a pantry or mise-en-place or at least first have the ingredients to hand. Other little books, for beverages, include those on beer, wine and spirits: --THE BLOODY MARY (Ten Speed Press, 2017, 168 pages, $24.99 CAD hardbound) is by Brian Bartels, writer-bartender-beverage consultant in NYC. The Bloody Mary is (besides Champagne) possibly the only drink that's consumed anytime of day or night, beginning the AM as a hangover treatment. This is a cultural history of the drink that originated in the 1920s, possibly in France, while Prohibition had taken over the USA. You can read his half-dozen theories of name origins and when/where it was invented. In fact, you can make up a bunch of Bloody Marys (there are 50 preps here) to compare and contrast while debating/considering with others, and then try one or more of the hangover cures. Lots of spicy mixtures here. --PROSECCO COCKTAILS (Ryland Peters & Small, 2017, 64 pages, $17.95 CAD hardbound) is timely with the boom in prosecco sales around the world. Here are 40 tantalizing recipes put together by Laura Gladwin. There are brunch cocktails, aperitifs, summer coolers, and party drinks. --THE CURIOUS BARTENDER'S HOME BAR KIT (Ryland Peters & Small, 2017, $27.95 CAD) includes a wealth of data. There's a deck of 30 recipe cards for both classic and modern cocktails, each one featuring a full-colour photograph of the finished drink. There is also a 64-page paperback book offering expert advice on all aspects of setting up a home bar, from choosing equipment and glassware to making drinks. And there is also a metal bar jigger to measure your spirits. One for the millennial newbie wanting to create the perfect drink for the first time. --HUGH JOHNSON S POCKET WINE BOOK 2018 (Mitchell Beazley, 2017, 336 pages, $18.99 CAD hardbound) is a guide to wines from all around the world, not just to the best wines. Johnson claims more than 6000 wines and growers are listed. News, vintage charts and data, glossaries, best value wines, and what to drink now are here. His book is arranged by region, with notes on the 2016 vintage and a few details about the potential of 2017, along with a closer look at the 2015. He's got notes on what wines are ready to drink in 2018. Johnson is also moving into food pairing: there is a 13 page section on food and wine matching. He also has a listing of his personal 200 fave wines. --A YEAR OF GOOD BEER 2018 PAGE-A-DAY CALENDAR (Workman, 2017, $19.99 CAN) has a combined Saturday and Sunday page. Most of the beers appear as imports in Canada, but otherwise there are few Canadian brews included. Lights, wheat, lagers, ales, porters, stouts, seasonal beers, and lambrics they re all here, 165 or so craft beers. Check out Brew Dog s The End of History at 55% ABV. Other material in this PAD includes beer festivals, beer facts, food and beer pairing, tasting notes, label lore, trivia, and vocabulary. There are also must-try US beer recommendations. If you buy any of the PAD calendars, then you can go online to the website and pick up other, free stuff, at www.pageaday.com. ON THE DEAN S LIST: MY 20TH ANNUAL SURVEY OF FOOD AND DRINK-RELATED BOOKS SUITABLE AS HOLIDAY GIFTS FOR THE 2016/17 PARTY PERIOD NOVEMBER 16, 2016 ============================================================== By Dean Tudor, Ryerson Journalism Professor Emeritus and Gothic Epicures Writing, www.deantudor.com (World Wine Watch Newsletter). Blogs: http://gothicepicuresvincuisine.blogspot.com. http://fauxvoixvincuisine.blogspot.com. Twitter: @gothicepicures ------ There are always many new food and wine books out there for people who have picky tastes!! What to choose? I have cast about for material and have come up with a decent selection of materials published in 2016 to satisfy any pocketbook, any host, and any friend or relative. All books and book-like materials that are listed here are RECOMMENDED for gifting, and can be purchased at a discount via Amazon.Ca, Chapters.Indigo.Ca (with free delivery on a total purchase of over $35 or so), or even The Book Depository in Guernsey (free delivery and no GST from the UK). Price Alert: because of US dollar fluctuations with Canada, all prices will vary. Part One: TOP GIFT IDEAS ======================== A. Art/travel/restaurant cookbooks might be some of the best books to give a loved one (or to yourself, since you are your own best loved one). Most may cost you an arm and a leg. Books for the coffee table have their place in the gift scheme: just about every such book is only bought as a gift! And are often perused first by the donor (you). Don t let the prices daunt you. Such books are available at a discount from online vendors. Because of the economy , not too many pricey food and wine books were released last year and this year, and some book reviewers were cut off from receiving many expensive imported books but sent galley proofs, a PDF or a BLAD instead. ** NUMBER ONE HOLIDAY TOP GIFT BOOK FOR ANY CATEGORY ** TASTE OF PERSIA (Artisan, 2016, 392 pages, $50 CAD hardbound) is by Naomi Duguid, author of award-winning cookbooks dealing with the world stage such as Burma (2012). Here she travels through Armenia, Azerbaijan, Georgia, Iran and Kurdistan, her memoirs coupled with recipes from the old Persian Empire, gateway through the culinary world. As she says, the cuisine reflects a love for the fresh and the tart. Pomegranates, saffron threads, kebabs, barbari breads, pilafs: 125 recipes cover these and more. Typical are preps dealing with ash (stews), rose water, filled dumplings, stuffed veggies and halvah. The tome is part regional cuisine and part stories, magnified by her own photography. Studio shots are done by Gentl + Hyers. There's a small section on Georgian wine and Armenian brandy, followed by a glossary, bibliography, and conversion charts. An adventure in flavour and community indeed. --LE MANOIR AUX QUAT' SAISONS; the story of a modern classic (Bloomsbury Publishing, 2016, 480 pages, $99 CAD hardbound) is by Raymond Blanc, owner-chef of the establishment hotel-restaurant located in Great Milton, Oxford. As the publisher notes, this is a chance to step within the walls for a personal tour by Blanc, season by season. He reveals how every element of the place--from the Japanese garden to the Citronelle bedroom--was brought to life, and takes the reader into the kitchen to show the culinary secrets of this double Michelin-starred restaurant (it has had its stars for the past 26 years). The book features 120 of Le Manoir's celebrated dishes, including ricotta agnolotti, venison grand veneur, blood orange carpaccio, and apple tart Maman Blanc. Illustrated with full-color photography--of the gardens, rooms and recipes--and specially commissioned artwork that captures its magical quality. Totally self-taught, Raymond Blanc is one of Britain's most respected chefs. In 2007 he was awarded an OBE for services to culinary excellence. He is the bestselling author of several books, including Kitchen Secrets. --TEN RESTAURANTS THAT CHANGED AMERICA (Liveright-Norton, 2016, 529 pages, $47 CAD hardbound) is by Yale history prof Paul Friedman who writes historical books about taste and spices. Here he continues his writings through a social/cultural history of different foods and tastes in the USA. These are the ten most influential restaurants that affected dining out in America: Le Pavillon (French cuisine), Chez Panisse, Antoine's (New Orleans regional cuisine), Howard Johnson's (travel and road houses), Schrafft's (urban lunch spots that catered to women), Mama Leone's (Italian), The Mandarin (San Francisco Chinese), Delmonico's (the first, from 1830's), The Four Seasons, and Sylvia's (Harlem, Afro-American food). His text is well-written and approachable, illustrated with vintage photos, menu covers, cartoons, and promotional flyers. No fast/junk food joints. It is easy to criticize choice of restaurants, but I could not replace any; I could just add to with at least Stars (Jeremiah Tower) and Moosewood (Mollie Katzen). Just add your own three more for a Top 15!! --THE SERIAL ENTERTAINER'S PASSION FOR PARTIES (Gibbs Smith, 2016, 192 pages, $42 CAD hardbound) is by designer Steven Stolman. It's his fourth work as the Serial Entertainer, with a home in Palm Beach where most of his entertaining is done. He's got it all arranged by theme: what to do on New Year's Eve, weddings, birthdays, tent parties, goody bags, and galas for high society and red carpets. I am in awe. Most of his menu planning and decor can be trickled down for home use. But not cheaply since there are economies of scale. Oh, and he has a few recipes too. A nifty title for that entertainer friend of yours just to give him/her some ideas. But beware the glint in the eye... --TASTE & TECHNIQUE (Ten Speed Press, 2016, 386 pages, $54 CAD hardbound) is by Naomi Pomeroy, chef-owner of Beast and Expatriate in Portland OR. It weighs in at 2.5 kilos, most of which is needed to support the gorgeous photos by Chris Court, although Naomi does her own food styling. These are, in words of the subtitle, recipes to elevate your home cooking and your muscles. [I always make photocopies of recipes so I don't have to hoist the cookbook or spill anything on it]. Her tome is arranged by course or food group (app to dessert), with much material on the pantry/larder/ingredients/techniques components. It is mostly French style cuisine, with a detailed approach to mastering balance, acidity, and seasoning. The 140 preps of her fundamentals and building blocks are dedicated to the farming community. A strong gift cookbook. --SOMETHINGTOFOODABOUT (Clarkson Potter, 2016, 240 pages, $39 CAD hardbound) is by Ahmir Questlove Thompson, a hip-hop music producer who attempts to answer the question: can food be art? These essays and narratives here talk about the matter as Thompson explores creativity with innovative chefs. He's got conversations with ten chefs, interviewing them on what makes them creative, how they see the world, and what drives them in their work. No recipes, just the interviews and photos. A good book for the advanced foodie in your life. --OTTAWA COOKS (Figure 1 Publishing, 2016, 232 pages, $37.95 CAD hardbound) is by Anne DesBrisay. It's part of a series of works on local chefs and their food. For the last two years, it was Toronto, Montreal, Vancouver and Calgary. This year it is Ottawa and Edmonton. Here are the signature recipes from the great chefs of the NCC area. There are 41 preps from dining places which include Beckta, Beau's All Natural Brewing, and Supply & Demand. A good gift for anyone from Ottawa. --EDMONTON COOKS (Figure 1 Publishing, 2016, 256 pages, $37.95 CAD hardbound) is by Tina Faiz and Leanne Brown. Here are the signature recipes from the great chefs of the Edmonton area. There are 38 preps from dining places which include Culina, Little Brick and Tzin. A good gift for anyone from Edmonton. --ARAXI: roots to shoots (Figure 1 Publishing, 2016, 232 pages, $37.95 CAD hardbound) centres around just the one place in Whistler, BC. It's been around for awhile (it it opened in 1981). Currently, James Walt and his two sous-chefs run it (Aaron Heath and Jason Redmond), and they are the authors here. In layout it is pretty well standard, with chapters dealing with apps, mains and desserts but matched by top-notch photography (worth the price alone). Together the authors tell the story of the restaurant and its bar in an engaging memoir style. Over 100 preps cover their signature dishes over time and their cocktails. A nifty gift for anyone who has visited the place. --CINCIN (Figure 1 Publishing, 2016, 232 pages, $37.95 CAD hardbound) centres around Cin Cin Ristorante in Vancouver, which promotes a wood-fired cucina. Andrew Richardson is the executive chef at CinCin; he opened it in 2012 after a career in Europe and BC. It is Mediterranean cuisine, principally Italian, and arranged as an Italian meal: antipasti, primi, secondi, contorni, and dolci. There are 73 of them plus 19 basics . It is as you would expect at the restaurant, but tailored for home use. There are wood-grilled Alaska sea scallops, ravioli of fire-cooked squash, and lemon crema with smoked pistachios. A very useful gift for someone with that wood-burning smoker. --DINNER AT THE LONG TABLE (Ten Speed Press, 2016, 2016, 314 pages, $54 CAD hardbound) is by Andrew Tarlow (owner of Diner, in Brooklyn, along with five other restaurants in the NYC area) and Anna Dunn, the bartender for the group. These are preps from the chefs in the Tarlow group, organized by 17 menus that emphasize the long table experience of community dining. There's a men for birthday celebrations, one for each of the seasons, one for the New Year, another for an afternoon around the fire. One of my faves is the agro & dolce , a lunch for eight that features roasted beets, homemade yogurt, smoothie (for the whey), rosemary and olive focaccia, saffron artichokes, sardines, and cod plus some sides. It is a posh gift-book, with great photography and a fabric ribbon bookmark (always classy). --JAPAN: from the source (Lonely Planet Books, 2016, 272 pages, $35.99 CAD hardbound) is by Tienlon Ho, Rebecca Milner, and Ippo Nakahara. Each is responsible for a specific geographical area; there are five of these, plus a glossary. These are the best local dishes from restaurant chefs, such as squid croquettes or scallops simmered in miso. And, of course, there are cultural notes about the dish, the region, and the chef. --SPAIN: from the source (Lonely Planet Books, 2016, 272 pages, $35.99 CAD hardbound) is by Sally Davies. There are four geographical regions (NE, Central, NW and South) plus a glossary. These are the best local dishes from restaurant chefs, such as mallorquin flatbreads or duck with pears. And, of course, there are cultural notes about the dish, the region, and the chef. --APPETITES; a cookbook (Ecco, 2016, 304 pages, $46.50 CAD hardbound) is by Anthony Bourdain, well-known chef and TV personality (e.g., Parts Unknown). This is his FIRST cookbook in ten years, so that kind of makes it an automatic choice for a gift. It's here in this section because it is also pricey. This is home cooking and home entertaining. Since he now has a young daughter he is more available at home. In his own words, he has "morphed into a psychotic, anally retentive, bad-tempered Ina Garten." He is as unapologetic as always, but it is home cooking, probably at its best. --SICILY (Hardie Grant Books, 2016, 272 pages, $56.99 CAD hardbound) is by Katie and and Giancarlo Caldesi, authors of other Italian cookbooks (Amalfi Coast, Venice, Rome) and owners of restaurants and cooking schools. It is part memoir, part cookbook, part travelogue, with descriptions of local cooks. Arranged by course (antipasti through dolci). Of particular interest to many GF people is the pasta fresca senza glutine. And the rice timbale...A perfect way to cook and eat a bowl of pasta while watching Montalbano, the best detective Sicily can offer up. --DISHING UP NEW JERSEY (Storey Publishing, 2016, 278 pages, $28.95 CAD paperbound) is by John Holl. It is one of a series, Dishing Up , rotating through the 50 states of the USA. Virginia and Maryland have been done, as was Minnesota (see below). The standard is 150 recipes from the Garden State: diners, boardwalks, food trucks, farm stands, restaurants. Such local items appear as disco fries and funnel cakes. Preps are sourced as to origin. Good gift for anyone you know who comes from New Jersey. --DISHING UP MINNESOTA (Storey Publishing, 2016, 281 pages, $28.95 CAD paperbound) is by Teresa Marrone. The Land of 10,000 Lakes has 150 recipes to share, from chefs, farmers, state fairs, food trucks, foragers, winemakers, and brewers. Some local items include herring, trout, walleye, as well as morels and chanterelles, wild blueberries and wild game. Preps are sourced as to origin. This is the ninth in the Dishing Up series. A nifty gift for that local Minnesotan you know. --THE BREAD BAKER'S APPRENTICE. Rev. Ed., 15th Anniversary Edition (Ten Speed Press, 2001, 2016, 322 pages, $54 CAD hardbound) is by Peter Reinhart, co-founder of Brother Juniper's Bakery. It's a tutorial tome on bread-making, one of the first of its kind. It won a Beard Award and an IACP Cookbook of the Year in the same year. The tutorial covers the first 100 pages; the recipes follow in the latter 200. There have been a few changes and tweaks, and he did update the resources list through 2015. But there are no gluten-free accounts. If you do not have the original, this is a good cookbook. --THE TASHA TUDOR FAMILY COOKBOOK (Skyhorse Publishing, 2016, 168 pages, $29.99 CAD hardbound) is by her grandson Winslow Tudor, who grew up in Vermont next door and now runs the family business. Here are heirloom recipes and memoirs from her Corgi Cottage, featuring Tasha Tudor receipts (as she called them) and watercolour illustrations. He philosophy was In all things moderation except gardening . So she had a huge veggie garden as a source of food, along with a freezer and a larder not much meat was eaten. The cookbook is pretty basic, with beef pies, chicken pies, apple dumplings, chocolate puddings, and all manner of local vegetables. It's comfort food to match the comfort watercolours...a good too for her fans and admirers, and a chance to buy some reproductions of her art. --POLSKA: new Polish cooking (Quadrille Books, 2016, 256 pages, $50 CAD hardbound) is by Zuza Zak. She says that most Poles prefer to eat at home or at the home of friends and family, rather than at a restaurant. With that in mind, she has developed a tome of traditional Polish food with contemporary twists, such as Polish kimchi with venison. She covers the basics of Polish food cultural history, emphasizing regionalism and the seasons along with Jewish and Gypsy influences. Her Polish pantry contains yellow wax beans, twarog cheese, herrings, Polish sausage, dill, buckwheat, sauerkraut, gherkins and more. It's arranged by course with special sections on beans, kasza, dumplings, and zakaski party foods. There is even a bibliography for further readings. --CUBA! (Ten Speed Press, 2016, 250 pages, $40 CAD hardbound) is a travel food book which explores Cuba through its recipes and food stories. Photographers Dan Goldberg and Andrea Kuhn have visited the country off and on over five years. Jody Eddy did the text, and Mollie Hayward did the recipe development. There are 75 preps that are indicative of where Cuba is now in the food hierarchy. It ranges from the bites of pork and mango salsa through the grilled shrimp with sugarcane, fish with mojo, verdado lobster roll, pistachio pistou, and yucca fries followed by the mains and usual sides and desserts. They have a discussion on the Cuban pantry, which contains conch, chorizo, mojo, plantains, and bijol. Excellent graphic design and layout and sharp travel notes about the food and the kitchens (commercial and family). --ISRAEL EATS (Gibbs Smith, 2016, 240 pages, $50 CAD hardbound) is by Steven Rothfeld, who also did the photography. The work is oversized, but this gives him more space to do a comprehensive survey of Israeli food through five areas: Tel Aviv, North, Jerusalem and Judean Hills, Centre, and South. These are the innovative cooks of Modern Israel: farmers, chefs, local artisans. They all have stories and recipes to tell. So this is a memoir of travels with many photos of people, places, and 100 attributed dishes and recipes. Here the classic dishes are updated and contemporary new ones created. A tome for the fans of Yotam Ottolenghi. --THE LOVE AND LEMONS COOKBOOK (Viking, 2016, 295 pages, $35 CAD hardbound) is by Jeanine Donofrio of loveandlemons.com. It's subtitle is an apple-to-zucchini celebration of impromptu cooking , with seasonal produce and savoury flavours. There are 100 vegetarian recipes here, drawn from her website, with vegan and gluten-free options. What is also good about the book is that she has some recipe variation charts for lots of comfort and homey foods. --THE LONDON COOKBOOK (Ten Speed Press, 2016, 290 pages, $47 CAD hardbound) is by Aleksandra Crapanzano, with top log rolling from Yotam Ottolenghi ( London's favorite restaurants offering their favorite recipes ), Ruth Rogers ( uncover the city's best-kept culinary secrets ), Claudia Roden ( the best chefs behind it and their glorious dishes ), Daniel Humm ( a wonderful ode to this incredible food, this fascinating city, and its remarkable chefs ), Ruth Reichl ( irresistible portraits of the fascinating people who are changing the way we eat ), Danny Meyer ( winning collection of recipes ) and Dan Barber ( deftly captures the pulse and vitality ). 100 eclectic preps from restos, dessert shops, coffee houses, cocktail lounges, and holes-in-the-wall all adapted for the home kitchen. --PURE ARTISTRY (Houghton Mifflin Harcourt, 2016, 342 pages, $50 CAD hardbound) is by Emily Lael Aumiller, who has come up with a variety of extraordinary special-occasion vegan and gluten-free cakes. These are recipes, techniques and designs from Brooklyn`s Lael Cakes. These cakes are all bright, playful, classic, geometric, and even dramatic. These are high end creations, and there are terrific pictures and technique instructions. The best recipes, to my mind, are the Mexican chocolate cake, the Madagascar vanilla bean cake, and the lemon poppy cake. Lael Cakes use a gluten-free flour blend of millet, tapioca, corn starch, potato starch, and brown rice flours. --FAR AFIELD (Ten Speed Press, 2016, 304 pages, $54 CAD hardbound) is by Shane Mitchell (text) and James Fisher (photos). It is a large format travel title detailing rare food encounters from around the world. Many of the chapters were also published in travel and food magazines, but quite a few are new or redone. There are taro farmers in Hawaii, Icelandic shepherds still using Viking techniques, gauchos in Uruguay, potato farmers in Peru, and fishermen in Kenya (among others). For each, there are texts, photos, and a handful of relevant recipes. The chapter dealing with tribeswomen of the India subcontinent include preps such as goat stew, raw mango chutney, stuffed peppers, and more. Given its size and price, this can be a pretty good coffee table tome! --FRENCH COUNTRY COOKING (Clarkson Potter, 2016, 336 pages, $45 CAD hardbound) is by Mimi Thorisson, host of some French cooking shows and author of A Kitchen in France . It's about an old chateau in the Medoc region (No. 1 rue de Loudenne) that she and her husband Oddur have restored. It is basically meals and moments from a village in the vineyards (or so says the subtitle). There are notes on shopping, renovating and cooking as she meets the local farmers and artisans. Great photos by Oddur, but no wine recommendations. The recipes are sourced from her and the locals, and include such as guinea hen ravioli or pearl onion tarte tatin. --THE ADVENTURES OF FAT RICE (Ten Speed Press, 2016, 312 pages, $47 CAD hardbound) is by Abraham Conlon, Adrienne Lo, and Hugh Amand. These are their collected recipes from the newly hot Chicago restaurant Fat Rice, which specializes in food from Macau (Portuguese-influenced SEA food, located an hour ferry ride from Hong Kong). As a trading port with spices, the city did a lot of curries as reflected in this cookbook. There is material about culture and about food plus a huge assortment of preps such as Min Chi (Macanese minced meat hash) or Po Kok Gai (chicken curry with chourico and olives). This is a good contribution to the international cookbook shelf. and how about gift books for the beverage drinker? Try --THE CANON COCKTAIL BOOK (Houghton Mifflin Harcourt, 2016, 338 pages, $40 CAD hardbound) is by Canadian-born Jamie Boudreau, who opened the multiple-award-winning Canon in Seattle in 2011 and now has a 100-drink basic menu, and James O. Fraioli, who is an award-winning (including Beard Award) cocktail and cookbook author. Indeed, the bar is only 450 square feet, with seven tables for 32 people they need the unseen space for bottle storage. Three menus support the bar: a bi-monthly seasonal menu, a 100 page long cocktail menu, and a 165 page long spirit menu of 3500 bottles. These are recipes from the bar. He's got a special section on Canada, honouring the west coast and even Toronto. These are his takes on the classics and the contemporaries. Extremely useful and a great souvenir. --THIS CALLS FOR A DRINK (Workman, 2016, 264 pages, $22.95 CAD hardbound) promises to give us the best wines and beers to pair with every situation , as described by author Diane McMartin. This is how to drink like an adult, what wine goes with a one night stand, with a blind date, if you are newly single, or binge watching television. She covers work, holidays, music festivals, weddings, baby showers, and dating. There are some good inspirations here, a mix of serious and humourous. --GRAND BORDEAUX CHATEAUX (Flammarion, 2016, 200 pages, $85 CAD hardbound) is a joint effort with texts by Philippe Chaix, tasting notes by James Suckling, and photographs by Guillaume de Laubier. It is a weighty tome coming in at just under 2 kilos. It's main value is to go inside the great wine estates of Bordeaux. Here are 12 chateaux with state-of-the-art cellars that were designed by acclaimed architects. Included are Lafite Rothschild, Margaux, Mouton Rothschild, Petrus, Cheval Blanc and seven more. No Latour, mostly because it doesn't have a modern designed wine cellar. La Dominique is here, especially as it is a UNESCO World Heritage site. A good holiday volume for the wine collector. --FRENCH WINE; a history (University of California Press, 2016, 335 pages, $50 CAD hardbound) is by Rod Phillips, a history professor at Carleton University and who is also a wine writer. His work covers 2500 years on a number of different and evolving levels: vineyard areas, volumes of wine production, climate changes, new methods of making wine, regulation and fraud, changing markets, terroir, export trades. Benchmark wines are made in every region: France is the go-to place for wines in the style of Bordeaux, Burgundy, Champagne, Rhone Syrah, Provence Rose, Rhone GSM, and many others. For all of this in 335 pages (with end notes and index), it is a marvellous overview. Phillips is also very good at making the connections through his synthesis. I think his best chapter deals with phylloxera and renewal (1870-1914). --ZEN AND TONIC (The Countryman Press, 2016, 240 pages, $32.95 CAD hardbound) by Jules Aron presents savoury and fresh cocktails for the enlightened drinker. The preps are for making your own drinks at home, using organic spirits, fresh produce, herbs and other botanicals, and natural sweeteners. Covered are drinks that are lush or fruity or fresh or crisp or sweet or spicy, or some or all of these. What with all the add-ons and infusions, these are tall drinks, practically meals in themselves. Personally, I don't think you need organic spirits (they are pricey), but do go the sustainable route with the other ingredients. --APERTIVO (Rizzoli, 2016, 224 pages, $35 CAD hardbound) is by Marisa Huff. It deals with the cocktail culture of Italy, with recipes for both drinks and for small dishes to eat with those drinks. All the preps and cocktails come from the better bars and restaurants of Venice, Milan, Turin, and others: the expensive, upscale parts of industrial Italy. Of course, it is also a travel guide to the region. The basic Italian classics are here: the Negroni, the Bellini, and the Spritz. Vermouth and bitters, coupled with the botanicals of gins, give you the herbs that are good for you and your digestion. Suggested foods include carbonara tramezzini and fried sage leaves. --CHIANTI CLASSICO (University of California Press, 2016, 339 pages, $55.95 CAD hardbound) is by Bill Nesto MW and Frances Di Savino. It is a comprehensive search for one of Tuscany's noblest wines. Previously they had authored the award-winning The World of Sicilian Wine . It's got the history, the Medicis, the Florentine state, and then the slow degradation to the simple wine of the straw fiasco. The geographic and cultural complexity of the region is enhanced by profiles of modern day wineries. 2016 is the 300th anniversary of the Medici decree delimiting the region of Chianti. A good solid read. --DRINKS; A USER'S GUIDE (Tarcher Perigee, 2016, 258 pages, $27 CAD hardbound) is by Adam McDowell, a Toronto drinks writer with the National Post. It includes beer, wine and cocktails for everyday and all occasions, with advice on what wine to order in a restaurant. Other tips include: don't drink wine at weddings as they are nearly always poor; try cocktails instead. His tome is basically for beginners, with sections on stocking the home bar, how to make flawless cocktails, and some sparkling wine alternatives. --BUT FIRST, CHAMPAGNE (Skyhorse Publishing, 2016, 288 pages, $46.99 CAD hardbound) is by David White, a renowned wine writer living in Washington, DC. It's a modern guide to the world's fave wine, complete with a history of the region and of its wines, a glossary, a bibliography, material on how to purchase and taste Champagne, sabrage, and organic/biodynamic viticulture. He's got profiles of 80 of the leading producers (they sell millions of bottles each year), and some of the best growers (look for R.M on the bottle's label; they sell only thousands of bottles a year). Each profile has the appropriate deets. A good heavy tome for the Champagne lover. --HOPTOPIA (University of California Press, 2016, 306 pages, $41.95 CAD paperbound) is by Peter A. Kopp, a history prof at New Mexico State University. It's a history of hops, an entry in the California Studies in Food and Culture publication program at UC. Basically, the American craft beer revolution of the late 20th century came about through earlier global events that merged in the Willamette Valley of Oregon. Travelling from Eurasia, hops arrived in the Pacific Northwest in the 19th century, and ultimately Oregon was pronounced the Hop Center of the World . Kopp 's academic work tells the story through the environment, the culture, the economy, the labour and the science of the region. Cascade hops comes to mind easily from this region, as does Nugget and Willamette . An engaging tome, with many endnotes, bibliography, and comprehensive index, but very readable. --AMERICAN RHONE (University of California Press, 2016, 311 pages, $50 CAD hardbound) is by Patrick Comiskey, a major contributor to Wine & Spirits Magazine and other publications. It is the story of a movement by some California winemakers to replicate the wines of Southern Rhone in France by putting their own stamp on them. They are loosely called the Rhone Rangers , and have their own festivals and wine competitions. The subtitle here is how maverick winemakers changed the way Americans drink . Grapes from the Southern Rhone include the reds Grenache, Syrah, and Mourvedre (Mataro) , and the whites Viognier (think Condrieu), Roussanne, and Marsanne. The overheated Rhone Valley nicely transfers to Central California and to Australia. Here Comiskey explains why this wine category is expanding with more production from more acreage and energy. It is, after all, the American frontier experience. One of its leaders has been the eclectic Randall Grahm (Bonny Doon Winery). ...perhaps some reference books? Such as: --THE WURST OF LUCKY PEACH (Clarkson Potter, 2016, 240 pages, $34 CAD) is by Chris Ying and the editors of Lucky Peach magazine. It is a cookbook on sausages and making your own. Part one is geographic Europe and five other continents, exploring the history of choucroute garnie, currywurst, cevapi, boerewors, and merguez. Part two takes a look at chorizo, mortadella and various wieners. There are contributions by many chefs here, such as Rick Bayless. It is a definitive book. --BLUE GUIDE: ITALY FOOD COMPANION (Somerset Books, 2016, 216 pages, $16.99 CAD paperbound) is a phrasebook and miscellany that will get you through the Italian peninsula: what to order, what it means, how to pronounce, navigating a menu, reading a wine label, plus other trivia. It's an A Z dictionary format, with a section of useful phrases. --WORLD ATLAS OF TEA (Firefly Books, 2016, 240 pages, $39.95 CAD hardbound) is via the UK; its author is Krisi Smith, co-owner of Bluebird Tea Company. She also runs courses in tea mixology. The market for tea in North America has quadrupled in just 20 years, and there is a need for a substantial printed and illustrated guide to existing tea areas around the world: from plantation to table. The four major sections include basics (varieties, grades, harvesting, history), brewing and drinking (tea tools, buying, storing, tasting, health benefits), blending, and the tea-producing countries in Africa, India, Middle East, Far East, and South America. Well-illustrated with pictures and maps, a nifty title for the tea collector. --WORLD WHISKEY. Rev. ed. (DK, 2016, 352 pages, $31 CAD hardbound) has been edited by Charles MacLean, author of ten books on whiskey (including the definitive Scotch Whisky and Malt Whisky ). This is another tell it all book, international in scope, with 167 pages on Scotland, 34 for Irish, 12 on Canada, 50 on the USA, 25 for Japan, 13 for the rest of Europe, and six for Australasia. The writers clearly show the impact of climate, water, heather, sea breeze, barley, peat, malting techniques, distillation processes, type of wood used for storage, maturation periods. General sections cover aromas and flavours, peats and bogs, regions, terroirs with lots of illustrations and diagrams. There are short sections on whiskey cocktails (with recipes), and food and whiskey pairing. But this is principally a directory to some of the finest distilled grain-based spirits in the world (over 700 of them, with 1200 colour photos). Tasting notes are also included. --THE BOOK OF KITCHEN WITCHERY (CICO books, 2016, 144 pages, $29.95 CAD paperbound) is by Cerridwen Greenleaf who tells us how to turn our kitchen into a pagan power centre. She's got spells, recipes, and rituals for magical meals, and enchanted garden, and a happy house. I'll go along with that, since she wants us to learn how to cook enchanting meals. All the High Holidays are here, from the Wiccan Wheel of the Year, and she covers herbs, crystals, colours, and altars. She encourages us to grow our own gardens to make our own medicines, teas and tinctures. Through energy management, we can also eliminate negative energy emanating at home. --HOW TO BAKE EVERYTHING (Houghton Mifflin Harcourt, 2016, 703 pages, $50 CAD hardbound) is by the indefatigable Mark Bittman, who, believe it or not, still needs log rollers (Ottolenghi, Batali, Kimball and others) to sell his books. This is simplified and straightforward ways to bake. There are over 2,000 recipes here covering everything: quick breads, muffins, pancakes, cookies, cakes, pies, frozens, crackers, yeast breads, pastry, frostings and more! A great resource, although serious bakers may be let down by the lack of scaling. --THE SPICE COMPANION (Clarkson Potter, 2016, 305 pages, $59 CAD hardbound) is by Liev Lev Sercarz, founder of La Boite (biscuits and spices since 2009) in NYC. It is a guide to the world of 102 spices, the best and most commonly used. After the primer on history, sourcing, the importance of blending and storing there are 260 pages of alphabetically arranged spices, from Ajowan to Zuta. He's got the deets on flavour and aroma, origin, harvests, traditional uses, some pairings he recommends, recipe ideas, and a blend for each spice. He's even got icon keys for usage. Throughout there are great illustrations of the spices and blends. --FOOD ANATOMY; the curious parts & pieces of our edible world (Storey Publishing, 2016, 224 pages, $24.95 CAD paperbound French covers) is by Julia Rothman, author of other "anatomy" books. She's an illustrator with her own lines of wallpaper, stationery, dishware, and other items. Here she draws edible food from around the world, including street food, place settings, cooking tools, breads and dumplings, and fried foods. Food journalist Rachel Wharton adds text and editorial materials with some little-known facts to match up with the drawings. This book has foodie "gift" written all over it! B. For the more literate person, there are the histories, memoirs , polemics and humour of writers, chefs, and wine people. Some have called these memoirs creative non-fiction , many with embellishments and gilding. And many of them may suffer from a lack of indexing, which makes it difficult to find what the writer said about another person or subject. But this also avoids the potential for lawsuits and disjointed noses. Nevertheless, they are rewarding to read. Who cares about poetic license? Here then are some that stood out from last year s run, and any of them would make great gifts for the reader. Here we go, in no particular order --F.SCOTT FITZGERALD'S TASTE OF FRANCE (CICO Books, 2016, 160 pages, $36.95 CAD hardbound) is by Carol Hiker. It's a series of recipes inspired by the cafes and bars of Fitzgerald's haunts in Paris and the Riviera in the 1920s. It is a culinary tour with 60 preps, ranging from breakfast to late night dinners. Each prep is headed with background and cultural detail, and there are extensive sidebars as well on Americans in Paris, the Riviera of the 1920s, the jazz age , cafes, various chefs, and drinking before noon. There is a timeline and a list of further readings. Lots of good photos from the the period, plus finished plates. --SQUIRREL PIE (AND OTHER STORIES) (Bloomsbury, 2016, 387 pages, $37 CAD hardbound) is by the redoubtable Elisabeth Luard, who has been travelling all of her life. She's an award-winning food writer with over a dozen books: I write about food in its historical, geographical and social context. I've also written three memoirs with recipes and a couple of doorstopper novels. In an earlier life I was a natural history painter specialising in botany and birds. Here she continues her memoir, collecting stories about the forests of Maine, the islands of Crete and Sardinia, the Rhone and Danube Rivers, and even two deserts. Recipes are at the end of each chapter, and miracle of miracles there is even an index. --MARIJUANA EDIBLES (DK, 2016, 128 pages, $18.95 CAD hardbound) is by Laurie and Mary Jane, a mother and daughter-in-law edibles company in Portland Oregon. It's small enough to be stocking stuffer, but I'd like it here in this category. Cooking with marijuana is a skill based on the infusion method, with coconut oil. Here are 40 cannabis-infused desserts: cookies, bars, pies, tarts, pastries, cakes, puddings, candies, frozen desserts. The roasted sweet corn popsicle is amazing a Field of Dreams!! --KNIVES & INK (Bloomsbury, 2016, 195 pages, $32 CAD hardbound) is by Isaac Fitzgerald and Wendy MacNaughton. They interviewed 50 chefs, to get the stories behind their tattoos and their own food work. There are watercolour reproductions of the tattoos, and even a sourcing for the tattoo artists involved. 24 recipes are also included. Dominique Crenn of San Francisco is one of the chefs; she is the Celebrity leader at this year's DevourFest in Wolfville, NS which features women in the world of gastronomy. --A THYME AND PLACE (Skyhorse Publishing, 164 pages, $30.99 CAD) is by Tricia Cohen and Lisa Graves (Lisa did the hand drawn illustrations). It recounts medieval feasts with 35 recipes for the modern table. They celebrate the festivals throughout the year. Each is tied to a Renaissance period event such as Twelfth Night, St. Bridgid's Day and Candlemas, Shrove Tuesday, St. Swithin's Day, Martinmas, and more. There are historical tidbits about each holiday, followed by an appropriate but modernized recipe (there are no original recipes from the medieval period). --PEN & PALATE (Grand Central Life & Style, 2016, 296 pages, $31.50 CAD) is by Lucy Madison and Tram Nguyen, two young ladies who try to master the art of adulthood through cooking. These are the chills and spills of memorable meals spanning years; it is a joint memoir of the best of friends, with illustrations by Tram. Forty recipes (not indexed) and eighteen vignettes, worth a read. --REAL FOOD/FAKE FOOD (Algonquin Books, 2016, 318 pages, $41.95 CAD hardbound) is by Larry Olmstead, food and travel writer, with appearances as a food expert on radio. His exposure of counterfeit Kobe beef (a chapter in this book) was done for Forbes and was well-received. He looks at: Parmesan cheese made from sawdust (cellulose), lobster rolls without lobster, non-virgin olive oil, general fish. Only one chef in Canada is licensed to import and serve real Kobe beef from Japan (he's in Montreal). Prosciutto as a meat has its problems. You don't really want to talk about labelling in the wine world. Other foods: coffee, honey, juice. His polemic is part cautionary tale and part crusade. Deception is always about more money for profits, and relies heavily on bait-and-switch. But then you can read all about it here. --FAST AND FEARLESS COOKING FOR THE GENIUS (For the Genius Press, 2016, $34.95 CAD paperbound) is by my wife Ann Tudor (MAJOR CONFLICT OF INTEREST HERE, THUS THE NEUTRAL REVIEW). She outlines a number of basic and easy principles and techniques for cooking, using ingredients and methods that are sometimes idiosyncratic but approachable and time-tested throughout her life. And she's got memoir stories of successes and failures. It's for the millennial who doesn't cook. Ann's creed: don't be afraid, have a basic pantry with both normal and new-to-you ingredients, and approach the whole business in a spirit of play. Contains no recipes to frighten you. --FOOD CITY (.W.W. Norton, 2017 [sic], 460 pages, $38.95 hardbound) is by the late Joy Santlofer who spent her last five years researching and writing the food history of New York City. This tome covers four centuries of food-making in the area, from the Dutch to the modern times. In dealing with the food supply, she conveniently breaks it down for us into four categories bread (such as white flour and donuts), sugar and rationing, drink (milk, lager, stills, coffee), and meats (Manhattan cattle drives). It is loaded with black and white photos, both historical and contemporary, and engaging sidebars. At the back there are endnotes and an index. --SORTING THE BEEF FROM THE BULL (Bloomsbury Sigma, 2016, 319 pages, $32 CAD hardbound) is by academics Richard Evershed and Nicola Temple. They deal with the science of food fraud forensics, looking into olive oils, horsemeat in burgers, bogus beverages, chicken eggs, melamine in infant's milk, nut shells in spices, and mislabeling of fish. They duplicate some of the material covered by Olmstead but go on with others, meanwhile detailing the dishonesty, duplicity, and shortcuts of food adulteration that leads to false labeling. Of course, it is all motivated by higher profits. Their number one suggestion (and the easiest): simply read the small print on the back label bring a magnifying glass with you to the store. --DANGEROUS DIGESTION (University of California Press, 2016, 213 pages, $34.95 USD paperbound) is by E. Melanie DuPuis, an academic in Environmental Studies at Pace University. It is another book in the California Studies in Food and Culture series. This is a book of social activism about the politics of American dietary advice over the years. Food rules have apparently been driven by an OCD (obsessive-compulsory disorder) need for purity, some of which applies to the American organic food movement (according to the author). At the other end there is the conventional spray and pray for a guaranteed crop. She deals with big agri-business too, although Monsanto is not in the tome. --A TASTE OF POWER (University of California Press, 2016, 262 pages, $29.95 USD paperbound) is by Katharina Vester, who teaches at the American University in Washington DC. She believes that cookbooks and other culinary texts taught Americans how to distinguish themselves from Europeans. They inspired women to participate in nation-building before they had the right to vote. Food writing shaped ideas about nationalism, gender, and sexuality. In addition to end notes and a bibliography, there is even a food noir discussion on the Maltese Falcon. --RHAPSODY IN SCHMALTZ (St. Martin's Press, 2016, 297 pages, $37.99 CAD hardbound) is by Martin Wex, and Albertan living in Toronto. He writes here about Yiddish food and why we cannot stop eating it, beginning with a history and impact of this cuisine brought over from Europe. There are some references to modern culture (TV and films) as well. It is written with good humour about the traditions, and comes complete with endnotes and bibliography. --52 WEEKS OF COOKIES (Familius, 2016, 330 pages, $27.95 CAD paperbound) is by Maggie McCreath. She refused to get depressed by her son's deployment to Iraq, so she made cookies every week and sent them off as care packages. These are the stories (and the recipes) behind a year's worth of cookie developments. A good way to handle stress. --SAVE ROOM FOR PIE (Farrar, Straus & Giraux, 2016, 290 pages, $29.99 CAD hardbound) is by Roy Blount Jr. It's an off-the-wall collection of food songs and chewy marinations . The miscellany comes from previously published works and radio programs. Every food gets its turn in short poems or sidebar prose: song to the apple, to hot dogs, to grease, to eggs, and more. --MY ORGANIC LIFE (Vintage Books, 2015, 2016, 284 pages, $21.95 CAD paperbound) is by Nora Pouillon. It's a reprint about how a pioneering chef helped to shape the daily eating patterns of North Americans. She was the founder of America's first certified organic restaurant, and was there at the birth of the farm-to-table movement. At the back of the time, there are 10 recipes. --THE FRENCH CHEF IN AMERICA; Julia Child's second act (Appetite by Random House, 2016, 324 pages, $32.95 CAD hardcovers) is by Alex Prud'homme, Julia Child's great-nephew and the co-author of her autobiography My Life in France (2006). It covers the PBS period from the sixties through to her death in 2004 at age 92. This period opens post-tome Mastering the Art of French Cooking and shows her vulnerabilities as she copes with finding her voice in middle age, dealing with envious colleagues, and handling fame. It is also a period of early mentoring and strong relationships, as with her long-time editor Judith Jones. She had strong principles, believing in butter and cream but not believing in vegetarianism and nouvelle cuisine . There are extensive end-notes, a bibliography and a thorough index. --A PROPER DRINK (Ten Speed Press, 2016, 342 pages, $36 CAD hardbound) is by Robert Simonson, the New York Times spirits writer. It's about the contemporary craft cocktail revival, and is based on over 200 interviews with movers and shakers from around the world, principally bartenders. Dates and places are cited for the references. These are the people who have, as the author states, saved the civilized drinking world . These are memories, stories, musings, and histories of bars, characters and restaurants. Some drinks may seem contrived, such as a White Negroni (around since 2001), but they all have their fans: 40 major newish cocktail recipes are included, such as Penicillin, Jasmine and Gin-Gin Mule. --GENERATION CHEF (Avery, 2016, 312 pages, $35 CAD hardbound) is by Karen Stabiner, journalism teacher at Columbia who has written about food and cookbooks. It is the story of Jonah Miller, who at 24 quits as a sous chef to open a Basque-themed cuisine restaurant called Huertas in NYC's East Village. She follows the ambitious Miller through the location stage, the financial stage, the labour stage, and the opening stage (with material on critics). She's also got some stories about other ambitious young chefs who have TV appearances and how they got their restaurants. Thus, she looks at the restaurant culture in the US and by extension, to all of North America, and the competitive success needed. A nice reminder gift for your chef (or budding chef) friend. C. Family values Christmas gift cook books would have to include: --AMERICA'S BEST PIES 2016-2017 (SkyHorse Publishing, 2016, 380 pages, $36.99 CAD hardbound) comes from the American Pie Council which runs the APC National Pie Championship and the Great American Pie Festival. These are 200 recipes that are champion winners from various categories. Most are from 2010 through 2015, although there have been competitions since 1995. The award winners are clearly indicated and there is a colour photo of each pie. Suggested preps to try include lime coconut chess pie, apple rhubarb, and lemon blueberry. Many have cream cheese in their recipes for that extra velvety mouthfeel and calories. --FIX-IT AND FORGET IT SLOW COOKER CHAMPION RECIPES (Good Books, 2016, 600 pages, $38.99 CAD loose leaf bound) is by Phyllis Good who has sold about 14 million books over the years, all on FIFI she's been on a mission for all families to use their slow cookers for more than just stews and soups families can use it for just about everything that needs a heat source. This loose leaf work has 450 recipes for all courses and all manner of food. The preps were contributed from all over North America, and every recipe is a champion winner somewhere. She's got multiple indexes, including a quick and easy index. If you have a slow cooker, this tome is for you. If you don't have a slow cooker, maybe this would be a good time to buy one, especially for her revealing FIFI BAKING WITH YOUR SLOW COOKER (Good Books, 2016, 328 pages, $30.99 CAD paperbound) 150 recipes dealing with breads, pizza, cakes, tarts, crisps, bars, pies, and cupcakes. Everything is baked in the slow cooker; there's no need to heat up a summer house with a stove. --BEST OF BRIDGE: THE FAMILY SLOW COOKER (Robert Rose, 2016, 342 pages, $29.95 CAD spiralbound) continues the 1975 origins, but this time with Elizabeth Chorney-Booth, Sue Duncan, and Julie Van Rosendaal carrying the torch. These are 225 all new recipes for stews and gooey food, arranged by course of apps through desserts, breakfasts and beverages. Tried and true and Canadian, but no venison or beaver stews: use the beef recipe as an all-purpose meat stew. --175 BEST AIR FRYER RECIPES (Robert Rose, 2016, 288 pages, $27.95 CAD paperbound) is by the prolific Camilla V. Saulsbury. It is one of a dedicated cooking implement series, here: the air fryer. While it produces crispy and tasty results, it uses very little oil. So you get the crisp flavour without the calories. Air fryers can also roast and bake. Thes preps are guaranteed to perform in an air fryer. With superheated hot air, you can re-create beer-battered fried fish, buttermilk fried chicken, cake doughnuts, coconut shrimp, and others. --175 BEST INSTANT POT RECIPES (Robert Rose, 224 pages, $19.95 CAD paperbound) is by the equally prolific Marilyn Haugen who has done a book on spiralizers and on sandwich makers. Here she tackles the 7-in-1 programmable electric pressure cooker, also known as an instant pot . It is a cooker with multiple functions such as pressure cooker, slow cooker, rice cooker, steamer, saute pan, yogurt maker, and warmer. So it does a lot of things, and can be applied to all the slow cooker recipes, including lamb shanks, meatballs, cherry and coconut granola, and root veggie ratatouille. Not all at once, mind you. --FOOD SWAP (Storey Publishing, 2016, 258 pages, $28.95 CAD paperbound with 4 sheets of cardstock labels) is by Emily Paster, cofounder of the Chicago Food Swap. She's a big believer in shared food. It is a community thing, for bartering, sharing and giving. There are 80 easy enough recipes here to get you started, as well as plenty of details for how to create a food swap. Try salted caramel sauce, lemon curd, green tomato salsa, Indian chutney anything that can be preserved for later eating and then trade them around for fund raising or to widen your pantry. --THE BEST HOMEMADE VEGAN CHEESE & ICE CREAM RECIPES (Robert Rose, 2016, 144 pages, $19.95 CAD paperbound) is by Marie Laforet who gives us an ethical, healthy and tasty kitchen for the family. This one is for the dairy freeks who want a better but tasty lifestyle without dairy fat. Laforet advocates natural and organic ingredients for her 25 vegan sorbets, ice pops, frozen desserts. And the same for the artisanal cheese knockoffs. --REAL FOOD, REAL GOOD (Penguin, 2016, 270 pages, $26 CAD paperbound) is by Michael Smith, top Canadian TV food host and cookbook writer from PEI. He says you could eat well with over 100 simple recipes plus variations. It's traditionally arranged by breakfast, soups, salads, mains, veggies, breads, and desserts. There is a large section on basics and pantries, emphasizing food lists for comestibles that you should have on hand (maybe a food swap?). He encourages you to make convenience takeout food at home, to save money, with recipes for such as fruit roll-ups, granola, ketchup, hummus, sushi, and chicken wings among others. --WEIGHTWATCHERS FAMILY MEALS (Houghton Mifflin Harcourt, 2016, 416 pages, $41.99 CAD hardbound) has 250 recipes for family and friends; 140 of them are gluten-free. They've got tags for quick/vegetarian/and GF recipes. Typical comfort foods include spicy sweet potato oven fries, miso-glazed salmon, and chocolate gingerbread. As well, there are some menus and weekly plans. Other helps: pantry lists, freezer lists, how to host a party, and some recipes for drinks. --THE YOUNG CHEF (Houghton Mifflin Harcourt, 2016, 192 pages, $32.50 CAD paperbound) is by Mark Ainsworth of the CIA. It's for kids 10 14, with 100 kid-tested recipes and techniques for those who love to cook, including DIY hummus and Chinese takeout chicken. Procedures and variations are illustrated, and the language is kid-friendly (not condescending). Parents can stand by, but it is all family food anyway. --IT'S ALL EASY (Grand Central Life & Style, 2016, 270 pages, $42 CAD hardbound) is by Gwyneth Paltrow. These are weekly recipes for the busy home cook, another entry in the quick and easy sweepstakes of cookbook writing, all geared to families. There are plenty of star turns here, and pictures. 130 recipes, most using little or no sugar-dairy-gluten. The range is breakfast to supper, and seems to be fairly broad and complete. --KATHYRN AT HOME (Gibbs Smith, 2016, 224 pages, $43 CAD hardbound) is by Kathryn M. Ireland; it is a guide to simple entertaining as she does it at a French country farmhouse/guesthouse. It is now 12 bedrooms after 25 years. She's got a similar one in LA. The tome is a collection of recipes, table top decor, wines, colours, and background music, all arranged by course (breakfast followed by market, lunch, al fresco dining, etc.). There are lots of pix and memoir material dealing with simple entertaining, great for families on the weekend or special occasions. SUBSET FOR FAMILY: Your HEALTH (especially to combat the excesses of the season!) --THE DELICIOUSLY KETO COOKBOOK (Alpha Books, 2016, 223 pages, $30.95 CAD paperbound) is by Molly Pearl, who has written many paleo cookbooks, and Kelly Roehl, MS, RD, LDN, CNSC, who is a specialist in ketogenic diet therapy. Here are 150 keto-friendly preps for breakfast, lunch, dinner and dessert. The ketogenic diet is similar to the paleo diet, and uses fat for energy instead of sugar. On the switchover there may be side effects: these are carefully explained. It seems to be a good cookbook for those who are paleo yet want to lose weight on a regular basis. --EATING CLEAN (Houghton Mifflin Harcourt, 2016, 392 pages, $36 CAD paperbound) is by Amie Valpone. It is a 21-day plan to detox, fight inflammation, and re-set your body. The author says that it is particularly good against Lyme disease, hypothyroidism, and colitis. She has an excellent section on what to do when cravings strike. --THE BONE BROTH SECRET (Hay House, 2016, 384 pages, $24.99 CAD paperbound) is by Louise Hay and Heather Dane. It has been described as a culinary adventure in health, beauty, and longevity. 100 preps cover broths, elixirs, mains, breads, desserts, cocktails, beauty remedies, along with a dose of memoirs and stories. --COOK YOURSELF YOUNG (Quadrille, 2016, 160 pages, $32.50 CAD paperbound) is by naturopath Elizabeth Peyton-Jones. She gives 100 preps for slowing down the aging process and rejuvenating your thinking processes. It is a meatless book, with colour codes for vegan, raw, gluten-free, and dairy-free. It is an alkaline approach to counteract acidity in your body. Good advice for better sleep and weight loss. --THE 2-STEP LOW-FODMAP EATING PLAN (The Experiment, 2016, 280 pages, $29.95 CAD paperbound) is by Sue Shepherd. She tells you how to cut out foods that cause distress, by building a custom diet that relieves symptoms of IBS, lactose intolerance, and gluten sensitivity. She's got 80 preps that avoid FODMAP (Fermentable Oligosaccharide Disaccharide Monosaccharide and Polyols) which is a group of poorly absorbed food to be avoided. On page 11 she lists them under five main classes. --HEALTHY GUT COOKBOOK (DK Books, 2016, 224 pages, $24.95 CAD paperbound) is by Gavin Pritchard and Maya Gangadharan who give us 150 recipes to improve digestive health, with advice for leaky gut syndrome. All preps have icons for such as paleo, low-FODMAP, dairy-free, and nut-free. Their book is structured for progressive gut healing with weekly menu planners, food prep advice, and how to maintain a diet without caving to cravings. They have five stages to get to the change of life. --THE PALEO JOURNEY (Skyhorse Publishing, 2016, 210 pages, $27.99 CAD hardbound) is by Simone McGrath. She's got recipes for weight loss and allergies, to lead to superior health the natural way. She begins with what foods to avoid and why, moving on to how to do paleo while outside the home (friends, restaurants, work). About half the tome is on advice such as exploring all the options available and the paleo lifestyle. It comes with the LC subject heading: Prehistoric cooking nutrition . --THE COMPLETE 10-DAY DETOX DIET PLAN & COOKBOOK (Robert Rose, 2016, 352 pages, $24.95 CAD paperbound) is by naturopath Karen Barnes. She's got tons of advice and 150 recipes to turn your life around after a hard season of food and drink. This cleansing and detox diet is easy to follow with its realistic practicality. It's an aid to optimizing weight, improving digestion, skin, joints, energy levels, hormones, immune systems and overall vitality. She's even got data on toxic materials such as pesticides and heavy metals. The preps go from juices to smoothies to breads and dips, to legume and vegetable dishes. --THE PALEO DIABETES DIET SOLUTION (Robert Rose, 2016, 288 pages, $27.95 CAD paperbound) is by Jill Hillhouse and Lisa Cantkier, both nutritionists. They propose to manage your blood sugar with 125 recipes plus a 30-day meal plan. The paleo diet is fresh, unprocessed meat, fruit, veggies, seeds and nuts which are all nutrient-dense, lo-carb, fibre-rich with vitamins and minerals. The preps here emphasis that density and provide a paleo lifestyle to help manage diabetes. Obviously, not a cure, just sensible (and tasty!) management. Part Two: STOCKING STUFFERS =========================== Stocking stuffers should be at the very top of everybody s gift list: something affordable from under $10 up to $25, and that can also double as a host gift, being something small and lightweight. Most of the books here are paperbacks. And of course, they can all stuff an adult stocking. Typical for food are those from the colour-photo-friendly Ryland Peters and Small, based in UK but also in USA. They offer (in no particular order) small gift books such as MACARONS (64 pages, $24.95 CAD hardbound) by Annie Rigg, with 30 recipes for an afternoon tea. Salted caramel is impressive., as is passion fruit. CICCHETTI (64 pages, $24.95 CAD hardbound) by Liz Franklin details Italian appetizers from Venice, such as speck and smoked ricotta or tramezzini or fig & blue cheese pizzette (more than 40 recipes in all). SALT (64 pages, $24.95 CAD hardbound) by Valerie Aikman-Smith deets all the major kinds from French fleur de sel to smoked and Himalayan in 40 recipes. OILS (64 pages, $24.95 CAD hardbound) is by Ursula Ferrigno, and it covers 16 fruit, nut and seed oils in more than 30 recipes. Some preps here are interchangeable. PEPPER (64 pages, $24.95 CAD hardbound) is another single ingredient title by the same author of Salt (above). 45 recipes feature pepper as both a seasoning and main ingredient. Includes Malabar, Lampong, Tellicherry, Szechuan and Sansho. POWER GRAINS (64 pages, $24.95 CAD hardbound) covers superfoods such as quinoa and amaranth, and has variety in its 29 recipes. MODERN DIM SUM (64 pages, $24.95 CAD hardbound) by Liu Hoh features 30 recipes of easy-to-prepare but authentic yun cha lunches. These are trolley dishes of dumplings, rolls, and wraps. MILKSHAKE BAR (64 pages, $24.95 CAD hardbound) by Hannah Miles has 33 recipes for the classics with syrups, fruits and mixes. Miles has also done SOUP AND A SANDWICH (64 pages, $24.95 CAD hardbound) with 25 preps such as spicy Asian broths and Mediterranean soups, paired with a comparable sandwich or wrap or toastie to serve along them. TEA WITH JANE AUSTEN (64 pages, $24.95 CAD hardbound) is by Pen Vogler, inspired by the novels. 20 preps detail cakes, bakes and pastries from the Regency period. There is also come good commentary here, and it is a perfect small gift for a Janeite. Another publisher (Gibbs Smith in Utah) has a range of 101 Things to Do with... in all variety of 32 subjects. This year, they've got 101 THINGS TO DO WITH BEER (128 pages, spiral bound, $13.99 CAD) , from appetizers to sweets. There are notes on flavour profiles of pilsner to stout, general cooking advice on how to handle beer, and preps such as BBQ sauces, beer soups and stews, and breads. 101 THINGS TO DO WITH BACON (128 pages, spiral bound, $13.99 CAD) is good for breakfasts, soups, salads, sandwiches, and six desserts. Gibbs Smith also has HOW D'YA LIKE THEM APPLES (128 pages, $23.99 CAD) with 50 preps, both sweet and savoury, from apps to salads to desserts. There's a good apple slaw here. PUMPKIN IT UP (128 pages, $23.99 CAD) also has 50 preps for such as roasted pumpkin seeds (always useful), pumpkin spice latte, and pumpkin dutch baby. Another is EAT MORE TORTILLAS (128 pages, $23.99 CAD) which also has 50 preps for nachos, pinwheels, and chicken veggie quesadilla stacks. Ideal for students, especially since the range of baked-fried-rolled-wrapped-stuffed-cheesy tortillas is for both savoury and sweet. FIRE PIT COOKING (128 pages, $23.99 CAD) is a nice small work to take with you on trips to outdoor grills or BBQ. There is material on building a fire pit plus 80 recipes. Topics include wrapped in foil, on a stick, tarts on fire, clay pots, iron pies, sandwiches, and more. BIG DIPS (128 pages, $23.99 CAD) does cheese, salsa, pesto, hummus, and sour cream in 68 recipes (plus variations). Each has its own chapter. Platforms include homemade pita chips, tortilla chips, ciabatta toast, and basic crostini. Chronicle Books also has a range. There's SALMON (144 pages, $27.95 CAD paperbound) with 45 recipes and 40 pages of primer. It covers raw, cured, stove top, oven bakes, grilled and leftovers such as frittatas. MON CHER ECLAIR (112 pages, $23.95 CAD paperbound) has all things for cream puffs, profiteroles and gougeres. 40 classic recipes are here with scaled (weighed) ingredients. SOUTHERN APPETIZERS (144 pages, $27.95 CAD hardbound) is interesting for its mostly upscale nature: this is mostly New Orleans or creole, not backwoods. 60 preps, with material on buffets and party planning. Expect muffaletta bites, marinated shrimp salad, smoked pecans, hot dips. THE EVERYDAY MEAT GUIDE (184 pages, $27.95 CAD paperbound) is a butcher's advice tool on how to shop, cook well, eat better, save money. It's a manual. BEST DRESSED (Chronicle Books, 2016, 112 pages, $26.95 CAD hardbound) is a collection of some 50 recipes for salads, plus many variations. It is a mix of vinaigrettes and other dressings plus the occasional salad (e.g. Escalole salad with tangerines, almonds, and citrus-honey-rosemary vinaigrette). All salads can easily be perked up with brightness, boldness, and richness. They've even got a selection of toppings and many bases of serve-ons. --TABLE MANNERS (Farrar Straus and Giroux, 2016, 148 pages, $28 CAD hardbound) is by Chef Jeremiah Tower. It is a guide for how to survive every situation and to navigate the practical world of fine dining (what to wear, how to serve, what to eat, etc.). A great food title for every millennial to read. Give it to your kids too... --DR. BURNORIUM'S HOTTEST EVER SAUCES (Dog 'n' Bone Books, 2016, 96 pages, $19.95 CAD hardbound) covers 40 of the world's hottest sauces, at the high end of 1 million Scoville units. The title comes in the shape of a hot-sauce bottle, ideal for stuffing a stocking. It is a good read with reviews, stories, and chili deets. --VIILI PERPETUAL, NO-COOK HOMEMADE YOGURT (Familius Books, 2016, 66 pages, $11.50 CAD paperbound) is by the prolific Caleb Warnock who specializes in small survival books such as this one. Viili originated in Finland as 100% natural yogurt, and he tells us how to start it, how to use with pasteurized milk or raw milk or powdered milk, how to keep the yogurt sweet, and more. Twenty recipes for cheeses, smoothies, frozen treats, dressings, entrees and desserts. --15-MINUTE MINDFUL MEALS (Familius Books, 2016, 99 pages, $13.95 CAD paperbound) is also by Caleb Warnock, with Lori Henderson. This is healthy home cooking, 250 recipes using natural produce. Arranged by meal period, to create healthy meals, with desserts and snacks. Great for college students or millennials. These good ideas really work. --CAST-IRON COOKING (Storey Publishing, 2016, 96 pages, $19.95 CAD paperbound) is by Rachael Narins. Her 40 preps cover the Full English Breakfast , pan pizza, and spanokopita. --POWER BOWLS (DK, 2016, 72 pages, $11.99 CAD hardbound) is short and sweet all you need in one healthy superfood bowl. For breakfast, quinoa and berry porridge or ancient grains porridge with pear (and 4 others). For lunch, perhaps buckwheat and baba ganoush or 6 others. Dinner: spiced millet and veggie bowl or 7 others. Good idea for tips on prepping in advance. --ULTIMATE ONE-POT DISHES (Ebury Press, 2016, 160 pages, $21.99 CAD paperbound) is by Alan Rosenthal. These are simple and delicious stews and one-pot meals, with an international bent of paella, Brazilian black bean stew, Catalan fish stew, and tagines. --TOAST (Prion Books, 2016, 120 pages, $19.95 CAD hardbound) is a very funny work by the UK writer Nick Parker. He's got histories, stories and recipes for his superfood . His faves are mushrooms on toast (SOS in the military), scrambled eggs on toast, and cheese or beans on toast. There's about a laugh a page. --FRIES! (Princeton Architectural Press, 2016, 144 pages, $23.95 CAD hardbound) is by Blake Lingle, who runs a fry restaurant. It is his ode to the world's fave food. It is a history with some procedures given. --100 BEST VEGAN RECIPES (Houghton Mifflin Harcourt, 2016, 192 pages, $23.00 CADS hardbound) is by Robin Robertson. These 100 recipes are drawn from the author's 1000 Vegan Recipes cookbook (but 10 are actually new here). These are the classic, basic, and essential preps for any vegan anywhere. It's a great cookbook to get you started. --DELICIOUS DUMP CAKES (St. Martin's Griffen, 2016, 118 pages, $22.99 CAD paperbound) is by Roxanne Wyss and Kathy Moore. 50 simple desserts can be made in 15 minutes or less, for families with children or who want to keep the cooking simple . They use canned fruit, cake-mixes, and nuts and chocolate: just layer the ingredients, bake at 350 and allow to cool. --ONE-POT PASTA (Hardie Grant Books, 2016, 72 pages, $16.99 CAD hardbound) is by Sabrina Fauda-Role. You can do this from pot to plate in under 30 minutes. Here are 30 preps: all the ingredients go into one pot at the same time (pasta, water, and sauce mixture). Cook for 15 minutes or so, no draining needed. Techniques are given, and it is all expandable to a range of ingredients to feed an army. Typical are carbonara, Thai salmon. Included are vegetarian, meat and seafood dishes. --BEST SALTY SWEET SNACKS (Countryman Press, 2016, 127 pages, $19.95 CAD, paperbound) is by Monica Sweeney who describes the snacks as gooey, chewy, crunchy treats for every craving . They are nutty, chocolatey and savoury. Good flavour combos are given for caramel-nut-apple dippers, or bacon-caramel corn, or pineapple mini pizzas. --THE TABASCO COOKBOOK (Clarkson Potter, 2016, 144 pages, $21.99 CAD) was first issued in 1993 by the McIlhenny owners of Tabasco sauces. The 80 recipes (some revised) cover the classic recipes for game day, the Sunday brunch, the grill, Southern food even dessert. --SUPERFOOD BREAKFASTS (DK, 2016, 64 pages, $11.99 CAD) has quick and simple high-nutrient recipes to kickstart the day: grains, fruits, nuts, seeds, nutri-powders. The 25 preps include smoothies and pancakes. Very useful for quick meals for just one person. --COOKIE CLASSICS MADE EASY (Storey Publishing, 2016, 96 pages, $15 CAD paperbound) is a collection of one-bowl recipes, such as pumpkin spice, Italian wedding cakes, ginger molasses, shortbreads, chocolate raspberry, key lime 43 in all. --ENERGY BITES (DK, 2016, 61 pages, $9.99 CAD) has high protein recipes for increased vitality and wellness. There are items here for re-fueling after a work out or an immunity boost. There are only 15 recipes but they are all low Glycemic Index, use no refined sugar, and only healthy fats. The procedures cover techniques for baking, no-baking, and savoury foods. -- Other little books, for beverages, include those on beer, wine and spirits: --THE BEER GEEK HANDBOOK (Storey Publishing, 2016, 192 pages, $21.95 CAD paperbound) is by Patrick Dawson who wants you to live a life ruled by beer. It's an illustrated FAQ to the world of beer, with tastings and pairing, using tulip glasses, taking beercations to Belgium, Germany, Colorado, New England (but the British Isles are not listed). There are descriptions of cult breweries, dictionaries, glossary, and a pronunciation guide. He's got quizzes, top ten lists, and a hip and savvy writing style. Millennials anyone? --THE WINE JOURNAL (Skyhorse Publishing, 2016, 264 pages, $19.95 CAD paperbound) is by Jennifer McCartney, a poet-drinks writer. It is a pocket-sized guide for jotting down thoughts about your wine. There is space for wine deets of name, price, tasted where and when, vintage, region, shared with, served with, and more. She's also got some helpful data on tasting basics and glossaries. --POCKET BOOK OF CRAFT BEER (Dog 'n' Bone, 2016, 208 pages, $21.95 CAD paperbound) is by Mark Dredge. He covers 300 different beers arranged by style, from Pilsner to Stout to Extreme Beers. His scope is International, so Canada is included. Features all the deets plus an image of the beer bottle. --PARISIAN COCKTAILS (Ryland Peters & Small, 2016, 128 pages, $21.95 hardbound) is by Laura Gladwin. Here are 65 elegant drinks from Paris (spirits, Champagne cocktails, disgestifs) along with some amuse bouche. Good illustrations, and fancy foods. --SHAKE.STIR.SIP (Chronicle Books, 2016, 128 pages, $ CAD hardbound) is by Kara Newman. Here are 50 effortless cocktails, each made in equal parts (e.g. Negroni, Martini) so there is no real exact measuring needed. These are all the most popular cocktails, easy to make with a minimum of bar glasses and garnishes and other add-ons. --THE POCKET BOOK OF COCKTAILS (Ryland Peters & Small, 2016, 176 pages, $19.95 CAD paperbound) is packed with 150 easy cocktails devised by leading bartenders plus a beginner's guide to cocktail making equipment and glassware. --CUBAN COCKTAILS (Ryland Peters & Small, 2016, 128 pages, $19.95 CAD hardbound) has been compiled by Katherine Bebo. There are about 60 recipes for mojitos, daiquiris, and other rum drinks, both classic and contemporary, from Havana. The thought of Cuba is very popular right now: get there before the Americans do... --COCKTAILS FOR DRINKERS (Countryman Press, 2016, 144 pages, $19.50 CAD) is by Jennifer McCartney who stresses the basic side of drinks with red wine, spritzers, Bellinis, etc. The subtitle says not even remotely artisanal . These drinks have three ingredients or less that get to the point of wit and verve. The emphasis is on drinking. --GIN; shake, muddle, stir (Hardie Grant Books, 2016, 144 pages, $ CAD hardbound) is by Dan Jones who believes in top brand selection for gins. He's got material on stocking the home bar, DIY infusions and syrups, and a range of garnishes. These are 40 of the best gin drink cocktails, including his fave, the Dirty Martini with its caperberry brine. --SPRITZ (Ten Speed Press, 2016, 166 pages, $24.99 CAD) is by Talia Baiocchi and Leslie Pariseau. Spritzes are Italy's iconic apertivos, and of course the authors provide a wide-range of drinks that come from a variety of US bartenders. They tell how to build a spritz bar. There are also food recipes to accompany the drinks: sardines, tuna, olives, almonds much like Spanish tacos. Try the Negroni Sbagliato (prosecco replaces gin) or Venetia Spritz (bitters-prosecco-soda). --THE BOOK OF DANGEROUS COCKTAILS (Castle Point Books/St. Martins Press, 2016, 156 pages, $20.99 CAD hardbound) is on the Mary Jane wagon. It's by Dylan March and Jennifer Boudinot, who present us with adventurous recipes for serious drinkers. Many are excessively alcoholic or not diluted enough, but others are made with marijuana-infused gin and other such infusions, to create Smokin' Sidecar or Wake 'n' Bake . A laid back book, although I would have thought alcohol alone would do the trick. For your new weedwacker friend... Annual calendars are always monster hits and are often appreciated, both the wall and the desk type. The best of the desk are the page-a-day (PAD) calendars from Workman. A YEAR OF GOOD BEER 2017 (Workman, 2016, $19.99 CAN) has a combined Saturday and Sunday page. Price is up $2 over last year. Most of the beers appear as imports in Canada, but otherwise there are few Canadian brews included. Lights, wheat, lagers, ales, porters, stouts, seasonal beers, and lambrics they re all here, 165 or so craft beers. Check out Brew Dog s The End of History at 55% ABV. Other material in this PAD includes beer festivals, beer facts, food and beer pairing, tasting notes, label lore, trivia, and vocabulary. There are also must-try US beer recommendations. If you buy any of the PAD calendars, then you can go online to the website and pick up other, free stuff, at www.pageaday.com. For wall calendars, there is HOMEGROWN GOODNESS SIMPLE PLEASURES CALENDAR 2017 (Workman, 2016, $19.99 CAN) which has homespun touches on foods. Each month features full-colour graphics, many combined with a hand-lettered saying. A juicy summer tomato ( Start fresh! ), a bundle of Indian corn, a festive holiday ornament ( Tis the season to be jolly ). Packaged with 12 colour recipe cards. On the wall too is OLD FARMERS ALMANAC BEST-LOVED RECIPES 2017 (Yankee Publishing, 2016, $11.99 CAD), this time including puffed apple pancake, pasta, cheese, and teas. And for other non-book items, there have been many blank books this year. For the home chef, there is OUR RECIPE JOURNAL (Ryland Peters & Small, 2016, 224 pages, $26.95 CAD hardbound), a guided blank journal designed so that you can record all of your fave recipes to create a unique legacy to pass down. There are sections of lined pages and prompts to remind you to add cooking times and difficulty ratings. There are also ribbon markers and a slipcase. There is a CRAFT BEER TASTING KIT (Dog 'n' Bone, 2016, $29.95 CAD kit) with a 64-page paperback, 20 beer mats, a flavour wheel, 200 tasting notes and a bottle opener. But no beers buy those yourself. Sales of craft beers in North America total over $25 billion annually; you are going to need some help in sorting through all these! Other useful items: KITCHEN STICKY NOTES (Chronicle Books, 2016, $19.95 CAD) is a collection of shopping reminders and to-do lists to keep you organized 150 sticky flags, 50 lists, and 50 sticky notes, each coming with a colour drawing of a fruit or veggie. BEHIND THE BAR (Chronicle Books, 2016, $24.95 CAD) are two tea towels of classic designs for your bar. 100% cotton with silk screened designs (50 x 71 cm). COCKTAIL COASTERS (Chronicle Books, 2016, $22.50 CAD) is a set of 15 re-usable cocktail coasters with recipes. There are three each of five designs (e.g. Dirty Martini) and a storage box. And so on to the wine annuals. The international leader is HUGH JOHNSON S POCKET WINE BOOK 2017 (Mitchell Beazley, 2016, 336 pages, $18.99 CAD hardbound) a guide to wines from all around the world, not just to the best wines. Johnson claims more than 6000 wines and growers are listed. News, vintage charts and data, glossaries, best value wines, and what to drink now are here. This is his 40th edition and he marks this anniversary . His book is arranged by region; there are notes on the 2015 vintage and a few details about the potential of 2016, along with a closer look at the 2014. He's got notes on what wines are ready to drink in 2017. There is a section on food and wine matching and also a listing of his personal 200 fave wines. In Canada, we have THE 500 BEST-VALUE WINES IN THE LCBO: 2017 (Whitecap, 2016, 230 pages, $19.95 CAN paperbound) takes a run at the wines for sale in Ontario at the government-run LCBO. This ninth edition by Rod Phillips, wine scribe for the Ottawa Citizen, has wines arranged by wine colour and then by region/country with price and CSPC number. He tasted 1500 wines. Each of the 500 value wines gets a rating (the basic is now 3.5 stars out of five; there have not been any 3 star wines since 2011), and there is an indication of food pairings. A good guidebook, but I m afraid most people will just look through it for the 5 star selections and leave it at that. Turnover in Ontario occurs regularly as quotas are unmet or prices rise or the producer decides it is time for a change; there are over 100 new entries this year. Coverage is limited to LCBO General Purchase wines and LCBO Vintages Essentials, the wines that are available (if only by special internal order) in every LCBO store. Phillips has also included the LCBO perceived sweetness notations rather than the older Sugar Codes, and he has included some space at each wine for the reader to make personal notes. If you have the money (this outsized winebook is definitely not a stocking stuffer) and know someone who likes Australian wines, you'll get great pleasure out of HALLIDAY WINE COMPANION 2017 (Hardie Grant Books, 2016, 776 pages, $56.99 CAD paperbound) by James Halliday, who has been at wine writing for over 45 years. This is the definitive guide to Australian wines. He gives us data about the wineries and their vineyards, deets on addresses, social media, opening hours, names and other numbers, followed by detailed tasting notes, vintage-specific ratings, advice on optimal drinking period, ABV, and prices. There are supposed to have been some 9,000 wines tasted for this edition, and he has full tasting notes for 3963 (couldn't he push it up to 4K?), ratings and prices for 3645 other wines, 1302 winery profiles (68 are new wineries), best of lists and five-star wineries listed. There are vintage charts and maps plus multiple indexes. But I am sure if he got together with his Kiwi counterpart, they could come up with some antipodean pocket guide at 256 pages to cover both countries and sell it in North America and the UK, sure to be a winner... ON THE DEAN S LIST: MY 19TH ANNUAL SURVEY OF FOOD AND DRINK-RELATED BOOKS SUITABLE AS HOLIDAY GIFTS FOR THE 2015/16 PARTY PERIOD NOVEMBER 16, 2015 ============================================================== By Dean Tudor, Ryerson Journalism Professor Emeritus and Gothic Epicures Writing, www.deantudor.com (World Wine Watch Newsletter). Blogs: http://gothicepicuresvincuisine.blogspot.com. http://fauxvoixvincuisine.blogspot.com. Twitter: @gothicepicures ------ There are always many new food and wine books out there for people who have picky tastes!! What to choose? I have cast about for material and have come up with a decent selection of materials published in 2015 to satisfy any pocketbook, any host, and any friend or relative. All books and book-like materials that are listed here are RECOMMENDED for gifting, and can be purchased at a discount via Amazon.Ca, Chapters.Indigo.Ca (with free delivery on a total purchase of over $25), or even The Book Depository in Guernsey (free delivery and no GST from the UK). Price Alert: because of US dollar fluctuations with Canada, all prices will vary. Part One: TOP GIFT IDEAS ======================== A. Art/travel/restaurant cookbooks might be some of the best books to give a loved one (or to yourself, since you are your own best loved one). Most may cost you an arm and a leg. Books for the coffee table have their place in the gift scheme: just about every such book is only bought as a gift! And are often perused first by the donor (you). Don t let the prices daunt you. Such books are available at a discount from online vendors. Because of the economy , not too many pricey food and wine books were released last year and this year, and some book reviewers were cut off from many expensive imported books but sent a PDF or a BLAD. --HARTWOOD (Artisan, 2015, 304 pages, $55 CAN hardcovers) is by Eric Werner and Mya Henry, who relocated from restaurant jobs in NYC to the small town of Tulum in the Yucatan Peninsula. Five years later, Hartwood has drawn acclaim from such as Waters and Redzepi (Chez Panisse and NOMA). It has been described as a restaurant between the jungle and the sea, with tropical flavours. That makes it hard for us at home since ingredients can be scarce here; nevertheless, the tome is a travelogue, an adequate replacement for the armchair people to view the location and the food. Typical preps are chilled sandia soup, prickly pear preserves, and agave pork belly with grilled pina. It is an engaging look with the authors describing a restaurant in the tropics without a roof, walls or electricity. Sort of like a Stadtlander experience, but much more isolated. --ATELIER CRENN; metamorphosis of taste (Houghton Mifflin Harcourt, 2014, 360 pages, $50 US hard covers) is by Dominique Crenn, chef-owner of the Atelier Crenn in San Francisco. It is a combination of Brittany and California, mainly seafood, merging the Atlantic and the Pacific. Crenn was the first US woman to receive two Michelin stars. The volume is divided into chapters on Origin, Plant, Sea, Land, Dream and Craft, with French recipes situated in US West Coast sensibility. There are lots of photos and stories here, well-worth a read, and impressive for those who want or require an expensive gift. Some recipes are easy, others are complicated, but all are good: the kir breton, carrot jerky with orange peel, abalone, foie gras with winter nuances, and buckwheat flatbread. --A TURKISH COOKBOOK (Grub Street, 2015, 176 pages, $29.95 CAN paper covers) is a reasonably priced paean to traditional Turkish food, with stories, poems and pithy sayings, authored by the late Arto der Haroutunian, owner of many UK Armenian restaurants. Classics include seafood and fish dishes, exotic pastries, different kebab skewers, and a wide-range of mezze small plates. --EAT ISTANBUL (Quadrille, 2015, 208 pages, $39.95 CAN hard covers) is by Andy Harris. It is a journey to the heart of Turkish cuisine : part cookbook, part travelogue, and all delicious. He includes artisan bakers, chefs, fishermen, street vendors, with stories. Over 90 preps, some from the artisans. So here is one city, one food breakfast, followed by street food, snacks, veggies, meats, seafood and desserts, along with a glossary. --NEAR & FAR (Ten Speed Press, 2015, 330 pages, $38.99 CAN hard covers) is by Heidi Swanson, who gives us recipes inspired by home and travel -- near and far. Here are 120 vegetarian dishes, from the near of San Francisco to the far of Morocco, Japan, Italy, France and India, accompanied by her thoughtful photographs. So it is part memoir, part travelogue, part recipes, and all gift for the home chef. --MORITO (Ebury Press, 2014, 288 pages, ISBN 9780091947309, $45 CAN hard covers) is by Sam and Sam Clark who own Moro in London. They also own Morito, the little sister, which is noisier and more experimental with a collection of tapas and mezze: para picar (Spanish nibbling, pinchos (Basque tapas), montaditos (much like bruschetta), eggs, veggies, cheese, fish, meat, drinks, and more. Good photography of the staff and location, plus a bookmark ribbon. --THE ESSENCE OF FRENCH COOKING (Quadrille Publishing, 2014, 978-1-84949-662-9, $61 CAN hard covers) is by the renowned Michel Roux (La Gavroche, The Waterside Inn at Bray) who has had a range of three Michelin stars for over 30 years. His other cookbooks have sold over two million copies and he is probably the best well-known chef in the entire world...yet the publisher still needs log rollers (Keller and Boulud). Hello? This is a book of classic recipes, the basic 100 or so covering all the regions of France. Most also have variations --BISTRONOMY (Rizzoli, 2015, 240 pages, $39.95 CAN hard covers) is by Jane Sigal. She writes about what is happening in the hottest Parisian bistros today. This is modern day food, not your fatty duck cassoulet. There is also a lot of material on how the home cook can reproduce bistro food in the small house kitchen. --CAKES IN BLOOM (Quadrille, 2015, 224 pages, $61 CAN hard covers) deals with the art of exquisite sugarcraft flowers. Peggy Porschen, who has her own Peggy Porschen Parlour and Academy, is a master cake decorator. Here she gives the reader intricate details and the need for dexterity in the sugar blooms, frangipans, and modeling techniques. There's a huge array of flowers creatively used on a variety of cakes, with lots of instructional photos and pix of finished products. Hey, a good gift for your baking friends. --LONELY PLANET: ITALY FROM THE SOURCE (Lonely Planet, 2015, 272 pages, $30 CAN hard covers) is one of a new food and travel series from the Lonely Planet folks. Actually, it is mainly the armchair traveller and the intermediate level cook that is the audience. The aim is to present authentic preparations from the people that know them best: the street food vendors, top chefs, and the local families. The Italian book is authored by Sarah Barrell, and is divided into four regions (northeast, northwest, central and south. This is a travelogue with classic preps, all sourced, and with pix of producers, chefs, farmers, and market stalls. Typical recipes are for pezzogna all' acqua pazza con vongole e rucola, stews, pastas, and desserts. LONELY PLANET: THAILAND FROM THE SOURCE (Lonely Planet, 2015, 272 pages, $30 CAN hard covers) is by Austin Bush. It too is in four sections: central and Bangkok, northern, northeastern, and southern). There are hot fish curries and delectable savoury salads along with the usual setup and a glossary. It looks like we can be in for a long series, say 100 books. --MY PARIS MARKET COOKBOOK (Skyhorse Publishing, 2015, 206 pages, $35.99 CAN hard cover) is by Emily Dilling. It is a cookbook and a travel guide that will teach you how to shop, cook and eat like a Parisian. It is based on her blog, Paris Paysanne . Profiles of artisans in coffee, local products, farmers, chefs, cafes, restaurants are accompanied by seasonal recipes. It is a good volume for travellers in that it does cover many places to eat and drink. --RUSSIAN CUISINE (Whitecap Books, 2015, 236 pages, $29.95 CAN softcover with flaps) is by Maria Depenwiler, a food writer and nutritionist who was born and raised in Moscow. There's a lot of culinary history here, culture, eating habits, Russian oven samovar, and so forth-- through 180 ethnic groups!! There's tea drinking, table settings, backyard gardens, and the winter markets; each of the 113 preps (schi, rasstegai, zakuski, ant hill torte) has some cultural detail. --INDIAN KITCHEN (Hodder & Stoughton, 2015, 256 pages, $38.99 CAN hard covers) is by Maunika Gowardhan, a Mumbai-born food writer and blogger (Cook in a Curry) in the UK; the book is endorsed by both Jamie and Yotam. It is divided into relevant chapters based on mood: hungry, lazy, indulgent, celebratory; there are also chapters on pantry, breads, and chutney. It is a good concept. --BATTERSBY (Grand Central Life & Style, 2015, 352 pages, $39 CAN hard cover) is by Joseph Ogrodnek and Walker Stern, chef-owners of Brooklyn's Battersby and Dover restaurants. They came up through the CIA and Alain Ducasse. Both restos have extremely small but open kitchens. So the book has immediate appeal to condos and apartments (Battersby's kitchen is 4 feet by 6 feet). The trick is to have a roster of dishes that are prepared in advance and just need some finishing off. The 149 recipes here are divided into to prep and to serve instructions, with the first part done well in advance. Great for entertaining. --V IS FOR VEGETABLES (Little, Brown and Company, 2015, 374 pages, $47.50 CAN hard covers) is by Beard Award winner Michael Anthony, chef at Gramercy Tavern. It is a personal tome, arranged by veggie from A to Z, and with 150 recipes (crispy composed salads, fresh herb sauces, warm gratins, stews, and sauteed greens). It must be anticipating some action since the announced first printing was 75,000 copies. --ZAHAV; a world of Israeli cooking (Houghton Mifflin Harcourt, 2015, 368 pages, $46 CAN hard covers) is by Beard Award winner Michael Solomonov, who opened his Israeli restaurant in 2008 in Philadelphia. This is modern Israeli cuisine, a compendium of his preps with the mosaic of Middle Eastern, North African, Mediterranean, and Eastern European themes. He's got the mezze of fried cauliflower, a sublime hummus, a pink lentil soup with lamb meatballs, Persian wedding rice, and roasted lamb shoulder with pomegranate and chickpeas. There are sidebars on ingredients. The work has a lot of illustrations and a trip through Israel. He's also got at least four other restaurants in Philadelphia, dealing with BBQ, donuts, and small plates). --LIDIA'S MASTERING THE ART OF ITALIAN CUISINE (Appetite by Random House, 2015, 464 pages, $45 CAN hard covers) is by Lidia Matticchio Bastianich with her daughter Tanya Bastianich Manuali. Lidia has won multiple food awards and Emmys, and owns quite a few restos. This is the masterclass many of their followers have requested, covering everything from ingredients to techniques to tools, complemented by 400 recipes. So this is the basic primer for Italian food from its many regions. Double-column pages include both Italian and English recipe titles. It is a no-nonsense book with no photos, just a handful of decorative line drawings. It's subtitle is everything you need to know to be a great Italian cook : the book is unbeatable in its presentation of Italian cookery with lots of explanations and stories. It is arranged by course, ranging from classics (e.g. risotto, sugo and ragu, pastas) to her contemporary spins such as beet ravioli in poppy seed sauce or bread and prune gnocchi. --MONET'S PALATE COOKBOOK; the artist and his kitchen at Giverny (Gibbs Smith, 2015, 176 pages, ISBN 978-1-4236-3997-8, $30 US hard covers) is by Aileen Bordman and Derek Fell. She's a filmmaker (Monet's Palate, 2004) and he's an author who has written a series of books about the Impressionists. He's also a gardener and has hosted gardening shows on TV. Monet's two acre kitchen garden has been brought back to life, and the book has been produced to accompany the PBS documentary of the same name. An excellent art book with traditional classic French recipes from all over France. --GOODNESS; recipes and stories (Blakeman Books, 2015, 328 pages, $29.95 paper covers) is from the Neal Brothers, Peter and Chris, who have expanded from their processed-naturally food company (organic foods such as salsas, potato chips, tortilla chips, coffees, chocolate) to wines (Neal Hanna) and to support of Community Food Centres Canada. This work celebrates 37 chefs, entrepreneurs, growers and food activists who believe that good, healthy food should be accessible to all. Each has a story top tell, supporting sustainability, promoting access, outreach and education. Each sends along a dish or two that can be made at home (recipe provided, of course, like the crispy egg and pork belly salad). Half of the profits from the sale of GOODNESS will be donated to to the CFCC. Another perfect gift volume. --MODERN JEWISH COOKING (Chronicle Books, 2015, 352 pages, $35 US) is by cookbook author Leah Koenig. These are recipes and customs for today's kitchens. Three major food cultures are covered: Ashkenazi (Antique Europe), Sephardi (Iberia), and Mizrahi (Middle East), 175 recipes in all emphasizing the classics but with the modern spin of new techniques and lower fat/calories. --TRUE THAI (Rizzoli, 2015, 256 pages, $35 CAN hard covers) is a modern Thai cookbook for the North American market by a Thai chef, Hong Thaimes. It has the basic classics and the contemporary spins on these classics. Included also are tips, tricks, and absolutely drop dead gorgeous photography. Another nice gift. --THE FIRE OF PERU (Houghton Mifflin Harcourt, 2015, 276 pages, $45 CAN hard covers) is by Ricardo Zarate, a Lima-born LA chef and multiple restaurateur. It is a combo, with classic Peruvian specialties and well-integrated modern contemporary takes on indigenous Latin American foods, incorporating Asian and European influences. The 100 recipes include Peruvian-style sushi, ceviche, and of course Pisco Sours. It is part travelogue as well, with pictures and accounts of Zarate's life: one of 13 kids, he cooked and sold street food...And other stories from my Peruvian kitchen . --THE NOMAD COOKBOOK (Ten Speed Press, 2015, 552 pages, $129 CAN hard covers shrink-wrapped) comes from the NoMad Hotel. There are actually two books here one is the cookbook/description of life at the NoMad Hotel, penned by Daniel Humm and Will Guidara, also authors of Eleven Madison Park . The other is a bar book with cocktail recipes, written by Leo Robitschek who won a Beard Award for Outstanding Bar Program in 2014. The packaging is just right for Christmas, and has been inspired by a Prohibition-era book safe. The cocktail ledger is found hidden within the pages of the cookbook. --MONTREAL COOKS (Figure 1, 2015; Random House Canada, 252 pages, $37.95 CAN hard covers) and WINNIPEG COOKS (Figure 1, 2015; Random House Canada, 192 pages, $34.95 CAN hard covers) continue the series which began last year with TORONTO COOKS (collected by Amy Rosen) and CALGARY COOKS (Gail Norton and Karen Ralph). The Montreal book has been collected by Jonathan Cheung and Tags Spencer. These are all collections of recipes from renowned restaurants in their respective cities, along with a profile of the chef-at-the-time (they move around) and advice on how to cook the prep. There are 40 restaurants in Montreal, and 44 chefs in Winnipeg with signature recipes, profiles and pictures. A good series and a great source of opinions and arguments. --FIRE + ICE (Ten Speed Press, 2015, 298 pages, $51 CAN hard covers) is by Beard Award winner Darra Goldstein. It concerns classic Nordic cooking throughout Scandinavia, along with a travel guide and pix. It eschews completed plate food photos for travel and pictures of ingredients. Fairly comprehensive and thorough, covers a lot of ground. --PHOENIX CLAWS AND JADE TREES (Clarkson Potter, 2015, 368 pages, $45 CAN hard covers) is by Kian Lam Kho, a NYC-based chef-teacher-blogger. Its subtitle is essential techniques of authentic Chinese cooking . Kho emphasizes the subtle tones of food flavours through cooking techniques, and describes which technique is best for particular ingredients and the end results. The 158 recipes usually have step-by-step photos. The work is arranged by technique: wok, oil-dipped, sauces, boiling, steaming, smoking, etc., such as carp with pine nuts or pan-fried whole prawns. There is even a ribbon for a bookmark. --SOUTHERN HEAT (Taunton Press, 2015, 282 pages, $45 CAN hard covers) is by Anthony Lamas and Gwen Pratesi. He's the owner-chef of Seviche where he blends Latin food from his heritage to Southern foods where works (Louisville). Traditional southern food is peppered with bold flavours and textures of Latin cuisine, such as Nuevo Latino shrimp and grits or macadamia-crusted striped bass with red chile or roasted sweet potatoes with sorghum and chipotle-pecan butter from amongst the 125 recipes. --THE MAD FEAST (Liveright Publishing, 2015, 418 pages, $45 CAN hard covers) is by Matthew Gavin Frank who has written about Italian wine-making and pot fams in California. Here he produces the stories behind some of the ingredients in American food. The subtitle is an ecstatic tour through America's food . He uses a signature dish from each of the 50 states, such as key lime pie (Florida), peach pie (Georgia), or dry rub rib (Tennessee). There are some regional variations given from within each state, and a concluding recipe, usually from a restaurant. Well worth a look, especially for his vivid writing style. --CITY HARVEST (Rizzoli, 2015, 224 pages, $40 CAN hard covers) is by Florence Fabricant. It is a charity cookbook for lovers of New York restaurants. There are major contributions from celebrity chefs Eric Ripert, Marcus Samuelson, and Tom Colicchio (among others). Together they give us 100 preps. and how about gift books for the beverage drinker? Try --DIVIDED SPIRITS (University of California Press, 2015, 260 pages, $29.95 US paper covers) is by Sarah Bowen, professor at North Carolina State. It is an engaging look at the politics of tequila and mezcal production in Mexico. Currently it is a market-based model, but Bowen calls for more democratic and inclusive systems that involve the participation of the small producers, the agave farmers, and many of the workers. Rural development should be supported. It's a scholarly book with end notes and a bibliography, but on a topic to think about over the holidays. --THE HOME DISTILLER'S GUIDE TO SPIRITS: reviving the art of home distilling (Firefly Books, 2015, 160 pages, $29.95 hard covers) is by Steve Coomes, an American food and drink writer. Here he gives a history of the process, advice on everything you need to know, and recipes to help enjoy the fruits of the labours. If you are looking to set up a home moonshine operation, this is a safe too to begin with. Vodka is the easiest, just plain alcohol (made with grains, grapes [as in grappa], fruit [schnapps], molasses, or tubers). Most others require some aging, although rum and gin can be quickly done. Whiskey and brandy take time for aging. Check out the rules and regulations for your community. --A FIELD GUIDE TO CANADIAN COCKTAILS (Appetite by Random House, 2015, 214 pages, $24.95 CAN hard covers) has been collected by Victoria Walsh and Scott McCallum. There are over 100 preps here inspired by Canadian ingredients and spirits. They've got syrup and infusion recipes, quick advice, technique and equipment guides, and some narrative-memoir material from their cross-country travels. Try the distinctly Canadian gin, Ungava Gin, with its native botanicals of nordic juniper, Labrador tea, crowberry, cloudberry, and wild rose hips. Creations are sourced, such as Fiddlehead Martini from New Brunswick. --DRINKING IN AMERICA (Twelve, Grand Central Publishing, 2015, 258 pages, $34 CAN hard covers) is by Susan Cheever, a writer daughter of John. It tells the North American secret history of drinking and inebriation, and how the consumption of alcohol has shaped the American character and events. There are end notes and a bibliography. --DRINKING THE DEVIL'S ACRE (Chronicle Books, 2015, 256 pages, $30 CAN hardcovers) is by Duggan McDonnell. The book is about San Francisco and its drinks. The Devil's Acre was a bar-filled block in Frisco's Barbary Coast area; these are tales and preps from the area. 25 iconic recipes for such as Pisco Punch, Mai Tai, Gold Rush Sazerac, plus 45 other contemporary spinoffs. Historical photographs and stories, beginning with the Martinez. --GIN GLORIOUS GIN (Headline Books, 2015, 319 pages, $16.99 CAN paperback) is by Olivia Williams, a UK journalist. This is a cultural history of London seen through gin. There is the underbelly of the Georgian city (Gin Craze), the Empire (G & T, G & It), cocktail bars in the West End. Gin is a split personality: the drink of the fabulous and the poor. Read about it here. --THE BEER BIBLE (Workman, 2015, 644 pages, $24.95 CAN paper covers) is another beer too by Jeff Alworth. This essential beer lover's guide covers more than 100 different styles of beers (IPA, stout, lambic, barley wine, saison, pilsner, weiss, et al.). It is pretty through but of course there are probably millions of tiny craft beers not here. US craft beer is worth about $15 billion US. The work is divided in to four: ales, lagers, wheat, and tart and wild. There are links between beers, so that if you like one kind, you might want to try another of a different but related kind. Other material here includes art of tasting, glassware, bitterness units, mouthfeel, and a few food pairings. ...perhaps some reference books? Such as: --1,000 FOOD TO EAT BEFORE YOU DIE (Workman, 2015, 990 pages, $32.95 CAN paperback) is by Mimi Sheraton it is a great catalogue of all the foods you should eat, selected from the best cuisines around the world (French , Italian, Chines, Senegalese, Mexican, etc.). It is not just about type of food, but where to eat them. Over 550 colour photos and 70 recipes, plus 14 or more log rollers to compel us to read the tome. I'm still reading it, maybe 3 items a day, enough for a year. Mimi looks at tastes, dishes, ingredients, and restaurants. And there are multiple indexes for easier access. Maybe a CD-ROM or PDF for retrieval searches in the future? --THE FOOD LAB (Norton, 2015, 960 pages, $58 CAN hard covers) is by J. Kenji Lopez-Alt, who proposes better home cooking through science . He's a director at seriouseats.com, author of a column The Food Lab (which was a Beard nominee), and a columnist for Cooking Light. It comes with endorsements by Myhrvold, Steingarten, Lebovitz, and Michael Ruhlman. Kenji covers the mundane (how to make mac and cheese more gooey and velvety smooth) and pooh-poohs such techniques as succulence through brining. There are hundreds of recipes here and over 1,000 images of techniques (e.g., Hollandaise Sauce in two minutes, creamy potato casserole). Unlike the hard science of the McGee books, Kenji is more practical and concentrates on the how rather than on the why and with many pix. Recipes are set up by courses (breakfast, soups & stews, etc.). The emphasis is definitely on American home cookery dishes. But Kenji has also written about ethnic food in his columns, so maybe these will be along in volume two. Hey, a good tome for the science nerd who wants to cook. --KITCHEN HACKS (America's Test Kitchen, 2015, 358 pages, $19.95 CAN paper covers) is a golden tool well-priced for our market. These are quick tips, time-savers, and shortcuts. They help you organize, repair mistakes, clean up, store food and impress your company. Both food ingredients and equipment are covered, as well as techniques. Typical are: removing coconut meat from the shell, steaming milk for a cappuccino, taking pictures of food. A nice collection from the folks at Cook's Illustrated. --FAST AND FEARLESS COOKING FOR THE GENIUS (For the Genius Press, 2015, $24.95 US paper covers) is by my wife Ann Tudor (MAJOR CONFLICT OF INTEREST HERE, THUS THE NEUTRAL REVIEW). She outlines a number of basic and easy principles and techniques for cooking, using ingredients and methods that are sometimes idiosyncratic but approachable and time-tested through her life. And she's got stories of successes and failures. It's for the millennial who doesn't cook. Ann's creed: don't be afraid, have a basic pantry with both normal and new-to-you ingredients, and approach the whole business in a spirit of play. Contains no recipes to frighten you. --WASTE FREE KITCHEN HANDBOOK (Chronicle Books, 2015, 200 pages, $23 CAN soft covers) is by Dana Gunders; it is a guide to eating well and saving money by wasting less food (she says that the average North American tosses away about $30 each month in uneaten food). There are suggestions, checklists, recipes, and a kitchen waste audit. Major keys: good shopping, proper storage, eating leftovers and holdovers. B. For the more literate person, there are the histories , memoirs and humour of writers, chefs, and wine people. Some have called these memoirs creative non-fiction , many with embellishments and gilding. And most not all -- of them suffer from a lack of indexing, which makes it difficult to find what the writer said about another person or subject. But this also avoids the potential for lawsuits and disjointed noses. Nevertheless, they are rewarding to read. Who cares about poetic license? Here then are some that stood out from last year s run, and any of them would make great gifts for the reader. Here we go, in no particular order --AN IRISH CHRISTMAS FEAST (Skyhorse Publishing, 2015, 415 pages, $24 CAN) is a collection of 50 tales by one of Ireland's most popular writers John B. Keane, a playwright, novelist, poet, songwriter, and short story person who died in 2002. Every tale here celebrates an Irish Christmas with Gaelic humour, principally from County Kerry characters such as Hiccups O'Reilly who disappears one Christmas Eve and isn't seen again for seven years. Food and drink such as Christmas dinners and cider and beer are at the centre of many of the stories. --EATING WORDS (W.W. Norton & Co., 2015, 471 pages, $45 CAN hard covers) has been edited by Sandra M. Gilbert and Roger J. Porter. You know food studies have made it in the world when it gets Nortonized , that is, made into a collection or anthology of literate writings. This is a survey of literary distinctive writings about food, from the classical world to the present. The first section covers through to the beginnings of the 1900s, followed by sections on family hearth, the delight and dread of eating, kitchen practices of chefs, cultural tales, and food politics. Enough to accompany any academic course dealing with food culture and history. A great gift for the student. --BON APPETEMPT (Grand Central Publishing, 2015, 320 pages, $18 CAN paper covers) is by food blogger Amelia Morris, MFA. These are whimsical observations about family, food, and the extremes of modern living. It is billed as a coming-of-age story with recipes. The recipes are scattered, and unlike some of her experiences, they do work. Learn to profit from your mistakes by adjusting. A good gift for the millennial in your life. --FOOD; a love story (Three Rivers Press, 2015, 340 pages, $20 paper covers) is by humourist Jim Gaffigan. As he says, it is an entertaining but ill-informed look at all foodie stuff health food to junk food. He claims to be an eatie rather than a foodie . To him, shellfish are bugs while bacon is candy. And that is becoming all too true, based on what I read in the papers. --THE LANGUAGE OF FOOD (WW Norton, 2015, 246 pages, $32 CAN hard covers) is by Dan Jurafsky. His subtitle is a linguist reads the menu : his work is about what we say about food as analyzed by someone who specializes in food studies and etymology. His chapters cover toast, ketchup, turkey, sushi rolls, potato chips, salsa, sherbet, macaroni, and more. Good end notes and bibliography. --THIS IS WHAT YOU JUST PUT IN YOUR MOUTH? (Three Rivers Press, 2015, 255 pages, $18 CAN paperback) is a listing by Patrick DiJusto of what is inside everyday products. It's based on his Wired Magazine column, What's Inside . So he gives us the ingredients in Cool Whip, Spam, eggnog, Doritos, beef jerky, coffee, and more. He's got some product histories and back-stories, as well as label decoding. This tome is great fun: you may never eat again! --VORACIOUS (Little Brown and Co., 2015, 285 pages, $31 CAN hardcover) is by Cara Nicoletti, a butcher who is author of the literary recipe blog Yummy Books. Here she has 50 great books related to food; she does essays on the books and the food scenes that give their characters depth. She then adds her own inspired preps at the end of each chapter. So: soft-cooked eggs from Emma, fava bean and chicken liver mousse from The Silence of the Lambs, white garlic soup from Pride and Prejudice, pea and bacon soup from Charlotte's Web. It is arranged by age, and includes childhood, adolescence, and adulthood. She's got some good comments on the food and what that all means to her. --YEAR OF THE COW (Flatiron Books, 2015, 302 pages, $29.99 CAN hard cover) is by award-winning TV producer Jared Stone. These are the interesting experiences of cooking for his family; how 420 pounds of beef built a better life for one American family. He learns the provenance of the cow, how to correctly pack a freezer, cooking nose to tail, leftovers, plus contributes one recipe per chapter. --THE BEST OF JANE GRIGSON (Grub Street, 2015, 360 pages, $36.95 CAN hard covers) was published to coincide with the 25th anniversary of Grigson's death. It is arranged by regional cuisine, including the Americas, Mediterranean, Europe, India, Far East, with special chapters on England and France, her faves. These are some of her most-loved recipes, with anecdotes, quotations and poems. --THE RELUCTANT SAVAGE (Thomas Dunne Books St. Martin's Press, 2015, 293 pages, $29.99 CAN hard covers) is by James McWilliams, a food writer (5 previous books) dealing with agriculture and animals. It's a polemic on our unthinking decision to eat animals, and raises the ethical and ecological problems of that decision. It's an expose, with extensive end notes and index. --PICNIC IN PROVENCE (Little, Brown and Co., 2015, 336 pages, $29 CAN hard covers) is by Elizabeth Bard, a US journalist based in Provence. She had previously written Lunch in Paris , and continues with this volume about Provence. This is a memoir about love and marriage and family, moving from Paris to Provence and setting up an artisanal ice cream shop. Local recipes are included. --BECOMING SALMON (University of California Press, 2015, 214 pages, $34.95 US hard covers) is by Marianne Elisabeth Lien, and academic who teaches social anthropology in Oslo. It is a first account of salmon farms, and covers farmed Atlantic salmon which are bred to be hungry and mobile This is a story of industrial food production and human-animal relations. Geographically, she covers Tasmania, Canada, Chile, Peru, Alaska, but mostly Norway. Worth a read. --THREE MANY COOKS (Ballantine Books, 2015, 316 pages, $31 CAN hard covers) is by Pam Anderson, Maggy Keet, and Sharon Damelio. This is one mom and two daughters, with shared stories if the highs and lows of food, faith and family. Mom Anderson is a cookbook author and once helmed Cook's Illustrated. Recipes are scattered throughout. --STORIES FROM THE KITCHEN (Everyman's Pocket Classics Knopf, 2015, 410 pages, $21 CAN hard covers) has been edited by Diana Secker Tesdell. These are classic tales showcasing the culinary arts globally and universally in time, with food in the starring role. Check out Alice B. Toklas, Proust, Zola, Dinesen, Woolf, Chekov, Dickens, and many more. It comes with a yellow bookmark ribbon. --NEW YORK IN A DOZEN DISHES (Houghton Mifflin Harcourt, 2015, 304 pages, $29 CAN hard covers) is by Robert Sietsema, restaurant critic for the Village Voice for two decades. Here he presents a dozen essays on dishes found in New York city, such as pizza, clam chowder, pastrami, even scrambled brains. The chapter on pambazo is enlightening: it reads like a history of Mexican sandwiches, mentions three places to try pambazo, plus six more for tapas, and then gives a recipe. His writing here is a good portrait of NYC food, with appropriate log rolling by A Bourdain and R Reichl. --101 USES FOR A CELEBRITY CHEF (Century, 2015, unpaged, $21.99 CAN hard covers) is by Andy Watt. These are cartoons on how to make a celebrity chef look much more useful. For example, there is the Jamie Oliver pinata, the chaise Nigellongue, the Yotam fridge, and the Ken Hom doll. Hey, for the insiders .... get with it!! --THE POCKET BUTLER (Appetite by Random House, $122 pages, $14.95 CAN hard covers) is a follow-up to Charles MacPherson's THE BUTLER SPEAKS. It is a compact guide to the two modern manners of business etiquette and everyday entertaining, crammed (for the latter) with useful knowledge about table settings, holding knife and fork, popping corks, foolproof menu plans, table manners, and the like. Small enough to slip into your pocket for a quick review from time-to-time. --COGNITIVE COOKING WITH CHEF WATSON (Sourcebooks, 2015, 231 pages, ISBN 978-1-4926-2571-1, $29.99 US hard covers comes from IBM and the Institute of Culinary Education. These are recipes for innovation and culinary exploration, thinking outside the box. With IBM Watson and the power of cognitive computing, you no longer need to rely on experience/intuition to create new recipes. But it is amazing in this day of the Internet, where most people find recipes online rather than in print, that this book exists in print, and not as an ebook or pdf. Italian roast duck is terrific. --SCONE WITH THE WIND (Virgin Books Ebury, 2015, 160 pages, $21.99 hard covers) is by Miss Victoria Sponge who encourages you to make and bake 72 novel recipes such as Banana Karenina, Flapjack and the Beanstalk, Nineteen-eighty Petit Fours, and then some great Middlemarshmallows. These are puns on novels, divided by genre (romance, comedy, thrillers, tragedy, historical, science fiction, plays and more). Cherry Pie Orchard is, well, a cherry pie. Head notes relate to the theme. An engaging gift book, affordable. C. Family values Christmas gift cook books would have to include: --YUMMY KAWAII BENTO (Skyhorse Publishing, 2015, 248 pages, $25 hard covers) is by Li Ming Lee, the creator of www.bentomonsters.com. These are character bentos that she has created since 2011, and have been drawn from over 1000 that she has created. Best made for school lunches, they are a combo bento (box lunch) and charaben (food styled as art) . There are teddy bear shaped mini-pizzas, porky pastas, ninja rice balls. There are even preps that kids can work on themselves. A great way to deter pitching kid lunches into the school's compost bin . What fun! Lunch will never be the same again. --THE OFFICIAL JOHN WAYNE WAY TO GRILL (Media Lab Books, 2015, 254 pages, ISBN 978-1-942556015, $22.99 US soft covers) is a book in celebration of John Wayne the actor. It is an official book, with an introduction by son Ethan. Wayne loved steak and potatoes it was his main meal ( charred medium ). Here there are 100 plus recipes, including family faves, all with the usual step-by-step instructions. And lots of John Wayne lore. A guy's gotta grill what a guy's gotta grill . Tennessee T-Bone steaks with whiskey butter; lotsa pix and remembrances from the Wayne family but NO INDEX. --FRIENDS FOOD FAMILY (Quadrille, 2015, 192 pages, $33.50 CAN hard covers) is by Sasha Wilkins, who runs libertylondongirl.com in the UK. It is for the modern hostess who doesn't want to do decorations or garnishes. So it is basically a cookbook for large gatherings and entertaining without the frills. Just good food and conversations with a UK sensibility. --FOOD GIFT LOVE (Houghton Mifflin Harcourt, 2015, 256 pages, $33 hard covers) is by NYC food blogger Maggie Battista. She's got more than 100 recipes for food to make, wrap and share. It is a good too for crafty cooks and do-it-yourselfers. These are small-batch hand-crafted foods, edible gifts for many e=occasions. The range is from infused salts and sugars through fresh ricotta, flavoured butters, jams, pickles, vinaigrette, cookies, savouries, and drinks. And of course, there is guidance on how to wrap it all up. --BACK IN TIME FOR DINNER (Bantam Press, 2015, 300 pages, $42.95 CAN hard covers) is by Mary Gwyn. It's based on a BBC TV program concerning how the UK has changed its food habits in the way Brits eat their family meals. So it runs through fish fingers, curries (this is the UK, now), hamburgers, and a range of US imports. Well-researched to tie in with the program, which of course has a British orientation. So maybe a gift for the Brit in your life? --DESSERTS (DK, 2015, $304 pages, $40 hard covers) is by Caroline Bretherton and Kristen Raines. Nothing says family more than desserts: here are 400 of them, all the classics and variations with step-by-step photography and presentation ideas of garnishes. You will find cherry clafoutis, key lime pie, vanilla pannacotta, sachertorte, creme brulee, etc. Techniques include how to drip, drizzle, melt, marble, pipe, crimp, skewer, shape and dust. The volume is arranged by temperature, beginning with hot, moving on to cold desserts, and then to frozen. Material about presentations are at the end. --COOKFRESH YEAR-ROUND (Taunton Press, 2015, 320 pages, $24.95 CAN hard covers with slip case) comes from the editors of Fine Cooking magazine. It is a set of four miniature cookbooks according to the seasons (spring, summer, fall, winter) with 50 recipes apiece for no-fuss meals on busy work-nights. Seasonality is stressed. It is a good set for beginning cooks as well as experienced hands. --THE VERMONT COUNTRY STORE COOKBOOK (Grand Central Life & Style, 2015, 300 pages, $35) is by Ellen Ecker Ogden and Andrea Diehl, with the Orton Family. Vrest and Mildred Orton put out a 36-item catalogue ( The Vermont Country Store ) in time for Christmas 1945 without a physical store, sort of like the Amazon.Com of its day. And now it is 70 years later, and this book serves a memoir/history/Vermont guide of that period. The early emphasis was on fine foods plus tools and utensils for cooking and serving more fine foods. There is lots of detail on running a store, plus the recipes on Vermont food, ending with Vermont, a way of life . --THE COOK'S BIBLE AND THE DESSERT BIBLE BOX SET (Little, Brown and Co., 2015, 880 pages, $44 CAN boxed) are two classic kitchen references from America's Test Kitchen. They are derived from Cook's Illustrated magazine, and together deliver hundreds of recipes for families based on the magazine and from the TV show as well. It is billed as American home cookery for the family, but of course there are international influences such as pizza and pasta, stir fries, and the like. --THE NEWLYWED COOKBOOK (St. Martin's Pr., 2015, 222 pages, $34.50 CAN hard covers) is by Roxanne Wyss and Kathy Moore. The 70 recipes apparently target some of the most popular small appliances in today's bridal registries. There are copious notes on organizing the kitchen and the pantry, shopping to beat the system, buying kitchen equipment, and spices and herbs. There is even a much needed section on how to cook together. --DINNER SOLVED! (Workman, 2015, 384 pages, $22.95 CAN paper covers) is by food writer Katie Workman, author of The Mom 100 Cookbook. Having solved the problem of getting food on the table for a family on weeknights, she turns her attention to picky eaters: how to make everyone at the table happy without turning into a short-order cook. She has a fork in the road solution which makes it easy to turn one dish into two or more: mild and sweet vs. heat, meat eaters vs. vegetarians, mix and match pasta combos, sweet or savoury crostini for breakfasts, ingredient substitutions. The too pretty well promises no more cranky eaters or table strife, reducing stress. --IDIOT'S GUIDES: Cooking Basics (Alpha, 2015, 266 pages, $24.95 CAN paperback) is by Thomas England, a food service educator who here teaches us all to master the fundamentals, with step-by-step photos and more than 80 classic recipes: breakfasts, soups, stews, sauces, salads, mains, sides. For your student kid and self-learners. --THE COMPLETE AMERICA'S TEST KITCHEN TV SHOW COOKBOOK, 2001 2016 (ATK, 2015; distr. Penguin Random House Canada, 2015, 1012 pages, $50 CAN hard covers) has every recipe from the PBS show along with product ratings from Cook's Illustrated magazine. Chris Kimball and his team hone each recipe until they get it right. The tome has more than 1100 American cookery recipes from 16 seasons. There is also THE BEST OF AMERICA'S TEST KITCHEN 2016: THE YEAR'S BEST RECIPES, EQUIPMENT REVIEWS AND TASTINGS (320 pages, $40 CAN hard covers); it is different in that it also includes material from Cook's Illustrated, with quick tips from readers. SUBSET FOR FAMILY: Your HEALTH --FAST FOOD, GOOD FOOD (Little, Brown and Co., 2015, 295 pages, $36 CAN hard covers) is by Andrew Weil, MD, who is the most recognized leader in integrative medicine (TV, book author, columnist, drweil.com). Even so he seems to need log rollers such as Waters and Keller. The book has more than 150 quick and easy ways to put healthy, delicious food on your table at home. It's arranged by course, with a good collection of healthy drinks. At the end, he has notes on the anti-inflammatory diet and pyramid. He's also got effective use of bold-face type and leading for the older folks, and this includes the layout for his index. It is, actually, a must purchase as a gift. --THE FOOD ALLERGY COOKBOOK (Skyhorse Publishing, 2015, 235 pages, $21.99 paperback) is by Carmel Nelson and Amra Ibrisimovic. It is a revised edition of the 2011 work. Here are 101 preps for foods that are free of dairy, gluten, soy, corn, shellfish and nuts. Ingredients are readily available and the instructions are easy. And dishes are savoury and/or sweet depending on seasonings. There are holiday menus, tips for shopping, pantry advice, and how to read labels. --THE BONE BROTH MIRACLE (Skyhorse Publishing, 2015, 180 pages, ISBN 978-1-63450-702-8, $25.99 CAN paper covers) is by Ariane Resnick, a certified nutritionist who specializes in organic farm-to-table cuisine. She has cooked for celebrities such as Gwyneth Paltrow. Here are 51 preps for a daily dose of nutrients: calcium, amino acids, collagen, magnesium, potassium and other minerals. In other words, what we knew as Jewish penicillin, good old chicken broth. Suits a paleo diet and has a good bibliography for further reading. --THE UNDIET COOKBOOK (Appetite by Random House, 2015, 304 pages, $24.95 CAN soft covers) is by Meghan Telpner, a Toronto-based nutritionist. She gives us 130 plant-based recipes with options for any kind of diet. She's got health tips, meal planning for all courses, even edible beauty care recipes. Some major keys are smoothies and sprouts. Most valuable too are the tips for travel and entertaining in how to undiet for life. --APPLE CIDER VINEGAR FOR HEALTH AND BEAUTY (Skyhorse Publishing, 2015, 242 pages, $22.99 CAN paper covers) is by Simone McGrath. ACV has many health benefits (weight loss, allergies, skin and health), and this guide tells how to use it to also treat common ailments, oral health, and to use it in cooking soups, salads, mains, drinks, and desserts. Organic ACV has been a standard in our house for over two decades. --HOW CAN IT BE GLUTEN-FREE COOKBOOK, VOL 2 (America's Test Kitchen 2015, 328 pages, $32 CAN paper covers) delivers more of the ATK's honed recipes, furthering breakfast foods, grains, comfort food, breads, and a resource section. Volume 1 was published in early 2014. Part Two: STOCKING STUFFERS =========================== Stocking stuffers should be at the very top of everybody s gift list: something affordable from under $10 up to $25, and that can also double as a host gift, being something small and lightweight. Most of the books here are paperbacks. And of course, they can stuff an adult stocking. Typical for food are: --PRISON RAMEN (Workman, 2015, 154 pages, $12.95 US soft covers) is by Clifton Collins Jr. And Gustavo Alvarez. The former is a Hollywood actor; the latter has been through mentorship programs such as SEEK. These are recipes and stories from behind US prison bars, and include such as hot chili corn chip pie, ramen tamale, ramen burger, PB & J ramen, and about 60 others. --PIEROGI LOVE (Gibbs Smith, 2015, 124 pages, $20 US) is by Casey Barber. It's a series of new takes on old world comfort food with 32 savoury and 28 sweet pierogies. Global influences here include saag paneer and saltimboca pierogies, as well as gnocchi dough. --MAKE YOUR OWN CHEESE (Familius, 2015, 40 pages, $5.95 US paper covers) is by Caleb Warnock. These are self-sufficient recipes for cheddar, parmesan, Romano, cream cheese, mozzarella, cottage cheese and feta, using veggie rennet and household equipment. --CIAO BISCOTTI (Chronicle Books, 2015, 144 pages, $18.95 US) is by Domenica Marchetti. It has 44 sweet and savoury preps, including my fave of fig and fennel. There's smoky gouda, cornmeal with rosemary and parmesan, and Gorgonzola and walnut. --MUG MEALS (Taunton Press, 2015, 154 pages, $16.95 US paper covers) has 125 options here for breakfast, lunch, dinner and dessert. All you need is a mug and a microwave, a handful of ingredients, and up to five minutes cooking. A pantry is essential, with ready made tortilla chips, Thai curry paste, granola, ketchup, cheese, salsa, chocolate chips, etc. Another too for the millennial and/or student. --NUTS (Sasquatch Books, 2015, 134 pages, $19.95 CAN hard covers) has 50 preps from crunchy to creamy, and savoury to sweet. The wide-ranging look at staples, snacks, soups, salads, sides, seafood and meats, plus desserts is enough to get you started. --FRIED CHICKEN (Ten Speed Press, 2014, 123 pages, $19.99 CAN hard covers) is by Rebecca Lang, who divides the volume into skillet fried and deep fried. These 60 global preps, with everything crispy, include classic Southern buttermilk fried chicken, chicken Milanese with chimichurri, and Thai drumsticks. --THE HOME BARISTA (The Experiment, 2015, 192 pages, $19.95 CAN soft covers) is by Simone Egger and Ruby Ashby Orr. They tell you how to bring out the best in every coffee bean. There's a primer with history and certain essentials needed for roasting your own (you can use a popcorn maker), a glossary, mastering the espresso, creating milk textures and designs, blending, and how to make seven different types of brew (from cafetiere to Turkish ibrik). --CHOWDERLAND (Storey Publishing, 2015, 136 pages, $18.95 CAN hard covers) is by Brooke Dojny. These are 32 hearty chowder bisques, soups and stews with sides, breads, salads and desserts total of 57 preps in all. --CHOCOLATE (Workman, 2015, 112 pages, $17.95 CAN soft covers) is by Sandra Boynton, who claims to have overresearched the volume. It was out before; this is a revision with more of her illustrations, and was originally published in 1982 before the millennials were around. There are some 200 drawings plus history and descriptions and a few simple recipes (good for the impatient cook). --SEVENTY FIVE HOMEMADE SALAD DRESSINGS (Gibbs Smith, 2015, $15 US flip cards) is by Jeff Keys. These flip cards are easy to manage and to wash. --FAT WITCH BAKE SALE (Rodale, 2015, 184 pages, $26.99 CAN hard covers) is by Patricia Helding, who puts out 67 preps from the Manhattan bakery for you next charity/church/school bake sale or party. --DIPS & SPREADS (Chronicle Books, 2015, 112 pages, $16.95 US hard covers) by Dawn Yanagihara who gives us 46 preps of legumes, veggies, olives, nuts, seeds, yogurt and cheese. Good gift for those who host parties. --THE WORLD'S BEST BRUNCHES (Lonely Planet, 2015, 224 pages, $19.99 US soft covers) is written by named global food writers, from Africa to Vietnam. This collection of 100 classic dishes has a history for each item, the best place in the world to sample a bite, and a recipe for you to prepare at home. Alternative ingredients are also included. --THE RELUCTANT HOSTESS (Random House Vintage Classics, 2015, 130 pages, $18.99 CAN hard covers) comes from 1954, and was written by Ethelind Fearon for those who dread parties and catering events. She designates most activities as GVC (good and cheap) and NN (not for novices), and includes party games and weird food (e.g., liver flan, curried cheese). --CATTLEWOMEN'S RANCH COOKBOOK (Gibbs Smith, 2015, 176 pages, $13 US) is by Amber Johns and produced by the CattleWomen, a US organization. It is meant for cooking on a ranch. There are many historical photos of cattlewomen, from the late 1800s to early 1900s. --GRILL EATS AND DRINKS (Chronicle Books, 2014, 64 pages, $14.95 US hardback) deals with drinks, nibbles, sides, desserts, and a few mains. These are recipes for good times, mostly previously published. --Academia Barilla from Italy has launched a fun series of special die-cut cookbooks, and these make excellent stuffers or host gifts. Each is on a theme (e.g., ICE CREAM, TARTS, PANINIS) uniformly priced at $18.95 CAN, 128 pages with 50 easy recipes apiece, 7 x 9 in size. Everything in the books is Italian-influenced. --But the mother lode of small stuffers must be Ryland Peters & Small. All of their small gift books are hard covers, usually line priced at $23.95 with 64 pages each and 35 recipes. Some of the latest include FRIES by Laura Washburn, using not only potatoes but parsnip, pumpkin, celeriac, and asparagus. THE CAST-IRON SKILLET COOKBOOK is classic home cooking with tarte tatin, Spanish tortilla, and bacon cornbread. A BOWLFUL OF BROTH is for the paleo dieter who wants to reduce a dependency on processed foods. Classic clear soups are here, such as healing miso soup and chicken noodle soup. PAELLA by Louise Pickford has 28 recipes for different types (Valencia, Basque), plus some associated rice dishes from Spain such as creamy rice with lobster or rice and clam soup. There is also SUSHI (128 pages, $18.95 CAN paper covers) by Emi Kazuko and two others, with lots of instructional photos amongst its 59 recipes. Other little books, for beverages, include those on beer, wine and spirits: --THE ESSENTIAL SCRATCH & SNIFF GUIDE TO BECOMING A WHISKEY KNOW-IT-ALL (Rux Martin, 2015, $29.99 CAN, boards) is by Richard Betts, who had earlier written a comparable set of boards for scratching and sniffing wines. Here he emphasizes that you know your booze before you choose, and it forms a good introduction to the differences between bourbons, irish, scotch, and more, along with an aroma wheel. --WISE COCKTAILS (Rodale, 2015, 176 pages, $22.99 CAN hard covers) is by Jenny Ripps and Maria Littlefield, founders of Owl's Brew in NYC. These are fresh-brewed tips and tricks for mixing up tea-based alcoholic cocktails. It also includes a history of tea cocktails. In addition, there are preps for tea sodas, smoothies, and tea-infused snacks. --THE BOOZY BLENDER (Clarkson Potter, 2015, 128 pages, $19.99 CAN paper covers) is by writers Bruce Weinstein and Mark Scarborough. 60 classics are all done in a blender using fresh ingredients, utilizing every one of the four seasons. And there are lots of frozen fruit choices available on the open market. The difficulty is in finding the right consistency. There's bananas foster freeze and frozen lemon meringue pie. To implement many of these preps you will need a full bar. --BOOZY SHAKES (Ryland Peters and Small, 2015, 64 pages, $19.95 CAN hard covers) gives us 27 recipes for milkshake derived hard drinks (Dark and Stormy Bourbon Ice Cream, Amaretto Sour Malts, and others. Victoria Glass offers us indulgences; you've got to thin to begin with. --BOND COCKTAILS (Ryland Peters & Small, 2015, 64 pages, $9.95 CAN hard cover) seems to be a veritable bargain with its 23 recipes for various cocktails based on the Bond books. There's the Silver Streak (with pictures of Silver Cloud Rolls Royce), the Negronic, the Sazerac, Scotch and soda (21 times in the books), Vodka Martini, et al. --COOKIES AND COCKTAILS (Chronicle Books, 2015, 64 pages, $19.95 CAN hard covers) are recipes for entertaining. There's the Bangkok margarita, the Sazerac, appletini, the Wassail bowl, and food to accompany: pistachio and cranberry biscotti, candy cane cookies, meringue snow flakes. --CIDER MADE SIMPLE (Chronicle Books, 2015, 175 pages, $22 CAN hard covers) is by beer writer Jeff Alworth. It is a basic intro to cider, and includes variants such as perry from pears and other fruit ciders. The processes are described as well as the types and regionality: look for English cider, corked cider, North American cider, Quebec, and ice ciders. --101 ESSENTIAL TIPS FOR HOME BREWING (DK, 2015, 72 pages, $5.95 CAN paper covers) is an illustrated guide which presents the basics of home beer making: different methods, ingredients, techniques, equipment. --THE POCKET HOMEBREW HANDBOOK (Dog 'n' Bone, 2015, 192 pages, $19.95 CAN paperback) is by Dave Law and Beshlie Grimes, who own and run a London pub. There are 75 recipes here (stouts, porters, IPA, wheat beers), principally for new style North American beers with much hopping. Good illustrations and tables. And for no alcohol, consider... --COOKING WITH COFFEE (Skyhorse Publishing, 2015, 161 pages, $16.99 US hard covers) is by Brandi Evans. These are sweet and savoury everyday dishes, created by incorporating most of your morning coffee excess into lunch, dinner and desserts. They keep you moving all day through espresso banana muffins, peanut butter mocha smoothie, slow cooked coffee short ribs, roasted mole chicken, or brownie coffee caramel sundaes. Annual calendars are always monster hits and are often appreciated, both the wall and the desk type. The best of the desk are the page-a-day (PAD) calendars from Workman. A YEAR OF GOOD BEER 2016 (Workman, 2015, $17.99 CAN) has a combined Saturday and Sunday page. Most of the beers appear as imports in Canada, but otherwise there are few Canadian brews included. Lights, wheat, lagers, ales, porters, stouts, seasonal beers, and lambrics they re all here, 165 or so craft beers. Check out Brew Dog s The End of History at 55% ABV. Other material in this PAD includes beer festivals, beer facts, food and beer pairing, tasting notes, label lore, trivia, and vocabulary. There are also must-try US beer recommendations. If you buy any of the PAD calendars, then you can go online to the website and pick up other, free stuff, at www.pageaday.com. For wall calendars, there is FRESHLY BREWED COFFEE MINI CALENDAR 2016 (Workman, 2015, $9.99 CAN) for all the coffee lovers; it comes with a dozen deftly hand-lettered images, one a month. Or perhaps the KITCHEN HAPPINESS CALENDAR 2016 (Workman, 2015, $16.99 CAN), created by graphic artist Jan Skacelik for a mid-century Scandinavian design. Each month's spread includes detailed text: cooking and entertaining tips, useful conversions, and classic cocktail recipes with illustrated sayings. You could also try HOMEGROWN GOODNESS SIMPLE PLEASURES CALENDAR 2016 (Workman, 2015, $18.99 CAN) which has homespun touches on foods such as big yellow lemons ( squeeze the day ), or a beehive, or a cherry pie. For February, there is a beet ( you make my heart skip a beet ). The calendar package also has 12 colour Mason jar recipe cards. And for other non-book items, there have been many blank books this year. For the Wine Drinker, there is A VERY NICE GLASS OF WINE (Chronicle Books, 2015, 173 pages, $16.95 US paper), a guided journal by wine blogger Helen McGinn. Two-thirds of the volume is a series of templated forms for writing notes. There is lots of material on how wine is made, how tasted, and how matched with foods. Another is Gina Homolka's THE SKINNY TASTE MEAL PLANNER (Potter Style, 2015, $21.99 CAN) which allows you to track your meals, week-by-week, with goals and calorie counters. It has 20 recipes, quotes, and tips, and features a journal to keep you organized (food, calories, exercises). It accompanies The Skinny Taste Cookbook, AND for the Millennials, it is also available as an ebook which can be updated digitally. Hey, how apt is that? Even audio CDs are coming back Ruth Reichl's MY KITCHEN YEAR (Random House Canada, 2015, $41 CAN) is read by Ruth herself, and it contains PDFs of the 136 recipes that saved her life after Gourmet magazine shut down (plus a recipe index and a shopping index). She's a good story teller, and you can hear it all in 6.5 hours over 6 CDs. A great gift for the driver in the family... And so on to the wine annuals. The two international leaders are HUGH JOHNSON S POCKET WINE BOOK 2016 (Mitchell Beazley, 2015, 336 pages, $18.99 CAD hard bound) and OZ CLARKE WINE A - Z 2016 (Pavilion, 2015, 368 pages, $16.95 CAD paperback). Both are guides to wines from all around the world, not just to the best wines. Similarities: Johnson claims more than 6000 wines and growers are listed, while Clarke says more than 7000 wines, but then recommends 4000 producers. News, vintage charts and data, glossaries, best value wines, and what to drink now are in both books. The major differences: Johnson has been at it longer this is his 39th edition (Clarke is celebrating his 25th anniversary) -- and has more respect from erudite readers for his exactitude and scholarship. His book is arranged by region; Clarke s book is in dictionary, A Z form (about 1600 main entries). It is really six of one, or half a dozen of another which one to use. This year, though, the Clarke book is a couple bucks cheaper. Apparently, Amazon.Com reports that many people buy both, for about $20 US total. Both books have notes on the 2014 vintage and a few details about the potential of 2015, along with a closer look at the 2013. It is fun to look at these and find out where they diverge. Johnson and Oz are moving more into food: there is a 13 page section on food and wine matching in the former, while Oz has 6 pages. Johnson also has a listing of his personal 200 fave wines. Both books could profit from online accessibility or a CD-ROM production. What I don t like about both books is that they come out too early. Johnson was available September 1, while Clarke was released on November 17. I guess this gets them off the hook about having to comment on the 2015 harvest and vintage in the Northern hemisphere! In Canada, we have THE 500 BEST-VALUE WINES IN THE LCBO: 2016 (Whitecap, 2015, 280 pages, $19.95 CAN paper back) takes a run at the wines at the LCBO. This eighth edition by Rod Phillips (wine writer for the Ottawa Citizen) has wines arranged by wine colour and then by region/country with price and CSPC number. Each value wine gets a rating (the basic is now 3.5 stars out of five; there have not been any 3 star wines since 2011), and there is an indication of food pairings. A good guidebook, but I m afraid most people will just look through it for the 5 star selections and leave it at that. Turnover in Ontario occurs regularly as quotas are unmet or prices rise or the producer decides it is time for a change; there are over 100 new entries this year, which is about a third of the book. Coverage is limited to LCBO General Purchase wines and LCBO Vintages Essentials, the wines that are available (if only by special internal order) in every LCBO store. Phillips has also included the LCBO perceived sweetness notations rather than the older Sugar Codes. HAD A GLASS 2016; top 100 wines under $20 (Appetite by Random House, 2015, 201 pages, $19.95 CAN paper covers) is by James Nevison, the co-author of Have a Glass; a modern guide to wine. He reports regularly at www.halfaglass.com. Had a Glass showcases top inexpensive wines available with national distribution. He tries to pick wines available to match any occasion, and along the way he provides tips on food and wine pairing and stemware. The first forty pages present all the basics. I am not sure why the basics are here since the book is really about the top 100 wines. Most readers/buyers will head straight for the listings which follow, one per page, for whites, roses, reds, aperitifs, dessert wines and sparklers. New this year is a section celebrating the best of 10 years since he first published his book. Also new is material on the top 10 wines of the past 10 years. He also covers some splurge wines and some cocktails, but has some guest wine reviewers from BC. For us in Ontario, this is just at the very time that the LCBO is concentrating on the $15 to $19.95 spread. There are indexes by countries and by wine/variety. Tasting notes are pretty bare bones, but each wine does have a label, description of the product, a price, and some food matches. ON THE DEAN S LIST: MY 18TH ANNUAL SURVEY OF FOOD AND DRINK-RELATED BOOKS SUITABLE AS HOLIDAY GIFTS FOR THE 2014/15 PARTY PERIOD NOVEMBER 16, 2014 =============================================================== By Dean Tudor, Ryerson Journalism Professor Emeritus and Gothic Epicures Writing, www.deantudor.com (World Wine Watch Newsletter). Blogs: http://gothicepicuresvincuisine.blogspot.com. http://fauxvoixvincuisine.blogspot.com. Twitter: @gothicepicures ------ There are so many new food and wine books out there for people who have picky tastes!! What to choose? I have cast about for material and have come up with a decent selection to satisfy any pocketbook, any host, and any friend or relative. All books and book-like materials that are listed here are RECOMMENDED, and can be purchased at a discount via Amazon.Ca, Chapters.Ca (with free delivery on a total purchase of over $25), or even The Book Depository in Guernsey. Price Alert: because of US dollar fluctuations with Canada, all prices will vary. I have used CAN wherever I know it. Part One: TOP GIFT IDEAS ======================== A. Art/travel/expensive cookbooks might be some of the best books to give a loved one (or to yourself, since you are your own best loved one). Most may cost you an arm and a leg. Books for the coffee table have their place in the gift scheme: just about every such book is only bought as a gift! And are often perused first by the donor (you). Don t let the prices daunt you. Such books are available at a discount from online vendors. Because of the economy , not too many pricey food and wine books were released last year and this year, and some book reviewers were cut off from many expensive imported books. --RELAE (Ten Speed Press, 2014, 448 pages, $58 CAN hard covers) is by Christian F. Puglisi, chef and owner of Relae (2010) and Manfreds (2011) in Copenhagen. He's worked at El Bulli, Taillevent and Noma, where his tenure got the restaurant a rating of the best restaurant in the world. He's also been chosen as one of the top ten chefs in the world under 30 by the Wall Street Journal. Weighing in at almost 4 pounds, it becomes one of the top hefty gift books of the year. As he says, it is a book of ideas with meticulous techniques and a way of doing dishes, much the same as the El Bulli principles. But El Bulli is retired, and Puglisi has moved on from Noma. So this is the work of the most influential chef in the world, bar none. He says, "As I was thinking about this book, I realized that all our dishes are interconnected by the ideas behind them the practical ideas, theoretical ideas, and technical ideas. The dishes themselves are the most superficial expression of our work. Rather than just list the ingredients and step-by-step methods for each dish, I felt it was more useful to actually articulate the concepts that underlie them." Diverse topics include pickled mackerel or plating cauliflower, At the bottom of each page there are ideas for more techniques or principles or theory. It is really a real foodie book, well-worth the investment. --EATING DELANCEY (powerHouse Books, 2014, 232 pages, $35 CAN hard covers) is a delight as a Chanukah gift. It is a celebration of Jewish food in Brooklyn, pulled together by Aaron Rezny and Jordan Schaps. It is an homage to the vanishing flavours of Bubbe's Russian Yiddish American Brooklyn kitchen. There are lots of recipes and comments by a huge number of people. As well, many historical photos and stills from the movies illustrate the text. But primarily, it is also about food photography with bagels, knishes, farfel, old seltzer bottles, bialy, pistachio halvah, and pickles being the stars. Strewn throughout are pithy sayings such as "worries go better with soup" or a Passover proverb "They tried to kill us. We survived. Let's eat". Try Aunt Sylvia's chicken fricasee with potted meatballs or Arthur Schwartz's stuffed cabbage. --BRAZILIAN FOOD (Firefly Books, 2014, 256 pages, $39.95 CAN hard covers) is by Thiago Castanho, a chef-owner of two restaurants in Northern Brazil, listed in Latin America's 50 Best Restaurants , and featured in Michael Palin's television series Brazil . The 100 preps have been co-authored by Italian-Brazilian food writer-chef Luciana Bianchi. It is a wide-ranging tome that moves from street food to seafood, sweet treats to cocktails, and more. The major roots are from indigenous people, Portugal, and Africa, with notes from immigrants of Germany, Italy, Syria, Lebanon and Japan, and the food itself comes from five regions and 26 states. Castanho and Bianchi also have recipes from three other award-winning local chefs. --1,000 SPANISH RECIPES (Houghton Mifflin Harcourt, 2014, 692 pages, $40 CAN hard covers) is by the late, great Spanish cookbook author Penelope Casas. Before she died, she managed to collate preps for 242 tapas and small plates, 130 salads soups and stews, 72 paella and rice dishes, 83 veggie and bean dishes, 317 fish-poultry-meat dishes, and 162 desserts and drinks. Recipes are in two columns, and there are no colour photos: just the real goods. Both English and Spanish titles are used for the preps. There are menu suggestions, a listing of vegetarian dishes, and a glossary-pantry section. --VEGAN HOLIDAY COOKING FROM CANDLE CAFE (Ten Speed Press, 2014, 168 pages, $26.99 CAN) is a useful too for this time of year, especially with meatless celebrations. It comes with the inevitable log rolling by Woody Harrelson, but at least all of the preps are derived from the Candle Cafe group of restaurants, including Candle 79 and Candle Cafe West. These are all celebratory menus and recipes from the reliable New York plant-based restos, arranged by the ten menus for Lunar New Year, Valentine's Day. Passover Seder, Easter Brunch, Thanksgiving, Christmas, etc. Very timely for Christmas Holiday giving, and well worth a look. --MALLMAN ON FIRE (Artisan, 2014, 306 pages, $50 CAN ) is a posh too dealing with the Argentine grill and BBQ/ Here are 100 recipe for the home cook, along with gorgeous smokey-toasty photos. He enlivens the downscale of gauchos' and stevedores' portable cooking. But he's also got a day-long menu for an 18-person Parrillada of pork and veggies. He's got a cowboy rib-eye a la plancha, a charred herb salsa, and some deserts as well. There are a lot of photos here reflecting Mallman in Paris, New York, Uruguay, Brazil, Patagonia, and the Argentine highlands, a travelogue-memoir of sorts as stories to go along with the apps, mains, sides and desserts. --THE SLANTED DOOR (Ten Speed Press, 2014, 264 pages, ISBN 978-1-60774-054-4, $40US hard covers) is by Charles Phan, chef/owner of The Slanted Door family of restaurants since its founding in 1995 in San Francisco. He has won an IACP award for his 2012 book on Vietnamese cooking, a Beard for Best Chef California, and another Beard for Outstanding Restaurant of 2014 . He's got the street creds, and this too is just what the gourmet armchair traveler requires. It has some memoir material about his life and restaurant, plus a variety of homestyle cooking preps from starters such as spring rolls to a raw bar, salads, soups, mains, desserts, and cocktails. Great photographs, lovely to look at, and the recipes actually work too (although you might want to photocopy them since there maybe splatters on the page). However, once you give it as a gift, it is out of your hands --HUCKLEBERRY (Chronicle Books, 2014, 288 pages, $35 US) has 115 recipes from the Huckleberry Bakery & Cafe, which opened to Santa Monica locals in 2009 as a breakfast-brunch place emphasizing savoury scones, egg sandwiches, brisket hash, and a variety of pastries. It is a good too for brunch lovers, and kind of memoirish in its narrative approaches of stories behind the restaurant. Authors Zoe Nathan and Josh Loeb work and own the cafe, plus a few other restos in the areas. Pastry chef Laurel Almerinda also contributes. The contents are broken down by the work day, so at 3:30 AM they start the muffins (but you don't have to follow this schedule), with biscuits and scones at 4AM, cakes and teacakes at 4:30, breads at 5:30, flaky doughs at 6AM, and so on through to 9:30AM and heartier foods. --SUGAR RUSH (Clarkson Potter, 2014, 352 pages, $46 CAN hard covers) is by renowned pastry chef Johnny Iuzzini, a Beard Award winner. He was a formerly a pastry chef at Jean-Georges and has judged many food competitions on Food Network. Here he has master tips and techniques for custards, creams, meringues, caramels, cakes, cookies, fillings and sauces, in 150 preparations. Loaded with about 250 photos. Not for the faint of heart... --LONG NIGHTS AND LOG FIRES (Ryland Peters & Small, 2014, 176 pages, $32.95) is a British publisher's package of recipes from named contributors such as Ross Dobson, Maxine Clark, and Fiona Beckett. They've been available before, but they are neatly drawn together over the theme of cozying up during the winter. They are supposed to keep your warm through to May: hot soups and snacks, warm dinner dishes, one-pot casserole wonders with the oven on, roasts, and lots of hot drinks featuring rums and ciders. Over 200 ways here for winter eating and festive entertaining. --TORONTO COOKS (Figure 1, 2014, 232 pages, $37.95 CAN) is from Toronto food writer-columnist Amy Rosen. It is a collection of recipes from renowned restaurants in Toronto, along with a profile of the chef-at-the-time (they move around) and advice on how to cook the prep. There are 48 restaurants, with a total of 100 preps. They range from Allen's through George through Mistura to Vertical, in alpha order. From Edulis there is baba au rhum, from El Catrin there is ensalada destileria, and from Elleven, there are lobster rolls. The best part: for the holidays the giver and the giftee can argue the selection of restaurants (hey, why no Gallery Grill?). --CALGARY COOKS (Figure 1, 2014, 192 pages, $34.95 CAN) is from Gail Norton and Karen Ralph, both food writers (Norton also owns The Cookbook Co. Cooks). It too is a collection of recipes from renowned restaurants, but in Calgary, along with a profile of the chef-at-the-time (they move around) and advice on how to cook the prep. There are 48 restaurants, with a total of 78 preps. They range from Anejo`s guacamole through Cassis Bistro`s Dover sole, through Craft Beer Market`s warm chorizo and frisee salad, , then Il Sogno`s radiccio salad with poached pears and burrata, and ending with Yellow Door Bistro`s baked French onion soup with braised oxtail 39 restaurants in all, with chef pix and profiles. Again, a great source of opinions and arguments. --FLOUR + WATER PASTA (Ten Speed Press, 2014, 260 pages, $41 CAN) is by Thomas McNaughton, with food writer Paolo Lucchesi. McNaughton is chef and co-owner of three restaurants in San Francisco. He gives us a virtually complete primer on pasta making, which is dependent on the freshest dough. Here are 75 seasonal preps for home cooks at every skill level, and include such as pumpkin tortelloni, tomato farfalle, and asparagus caramelle with brown butter. There is also a wide range of sauces and chances for you to improvise. --MEDITERRANEAN COOKBOOK (DK Books, 2014, 320 pages, $37 CAN hard covers) is a collection 300 healthy recipes employing the Mediterranean diet techniques from Tuscany, Provence, Spain, Greek Islands, and the Middle East (Morocco, Egypt). Preps are arranged by food and not by country, so it is easy to combine the cuisines of different countries within one meal, and still be a part of the Mediterranean diet. Another too with some 250 full-colour great pictures. --75 FLOWERS FOR CAKE DECORATORS (St. Martin's Press, 2014, 144 pages, $24.99 paper covers) is by Helen Penman, and it is a terrific too with excellent illustrations of simple blooms and exotic flowers. She teaches us to create a bouquet with fondants and modeling paste, making piped, pulled or freehand flowers, stenciling or using brush embroidery. A nifty little gift for your pastry lover friends. --FROM A PERSIAN KITCHEN (I.B.Taurus, 2014, 272 pages, $33.50 CAN hard covers) is by Jila Dana-Haeri. The subtitle says it is fresh discoveries in Iranian cooking. And the range is aashes, khoreshes, khoraks, rice dishes, and the usual accompaniments, sides and salads. Plus sweets, of course. The recipes are titled in both Persian and English. Typical are date halvah, eggplant with yogurt, and spicy chicken in coconut sauce. Iran has a diverse regional cooking approach as it is a bridge to Europe and Asia. Prominent to us in the west are berries, walnuts, coriander, and mint. And this is covered in the author's history of the cuisine. --A GOURMET GUIDE TO OIL AND VINEGAR (Ryland Peters & Small, 2014, 176 pages, $27.95 CAN hard covers) is by Ursula Ferrigno. With 62 recipes, it is an illustrated explanatory book on the wide range of oils available and how to use and season them. Most of it is Mediterranean-inspired olive oils, but there are also nut oils (hazelnut, walnut, pistachio). Vinegar comes from alcohol beverages such as wine, sherry, Champagne, cider, and grains. --HERITAGE (Artisan Books, 2014, 336 pages, $50 CAN hard covers) is by Sean Brock, executive chef and partner of four US Deep South restaurant, principally in Charleston. He has a Beard Award and performs as a TV chef. The book has heavy log rolling from Batali, Bourdain and Chang. He relates his stories and passion for preserving heritage foods, as well as his re-interpretations on Southern food (both comfort and restaurant food). It's organized by place, with The Garden on veggies, The Yard on poultry, The Creek and The Sea, and others. He profiles his fave purveyors but encourages us to use non-local ingredients where it makes sense. Locally, his Any-Vegetable Salad prep calls for 12 ounces each of the 6 best-looking vegetables at the market . A good read, and usable cookbook. --BAKING CHEZ MOI (Houghton Mifflin Harcourt, 2014, 477 pages, $51 CAN hard covers) is by Dorie Greenspan, a Beard Award-winning cookbook author. This is the world of French baking, which apparently is slowly disappearing from France itself. Nevertheless, there are classics and contemporary preps here, along with seasonal ingredients, visits to markets, and regional specialties. Includes madeleines, caramel tart, apple flamenkuch, eclairs, cream puffs, galettes, brioche and more all for the home baker. --THE BAKING BIBLE (Houghton Mifflin Harcourt, 2014, 560 pages, $50 CAN hard covers) is by Rose Levy Beranbaum, an award-winning author of ten cookbooks, some in the Bible series. Here she consolidates and refashions many of her faves from the past, with new photos and new interpretations, plus some more original recipes for baked goodies (e.g. Mango Bango Chesecake). She has a good discourse on flours but all references are to wheat types. She's got the basic tips, tricks, troubleshooting advice, and some golden rules . Arrangement is by type of baking: cakes, pies and tarts, cookies and candy, ending with breads and yeast pastries. Every prep is listed by weight (scaling) and by volume. --A KITCHEN IN FRANCE (Clarkson Potter, 2014, 304 pages, $46 CAN hard covers) is by Mimi Thorisson, now living in the Medoc and performing in two cooking shows on French television. It is French regional cooking at its finest, moving through the seasons from Spring through Winter. Good photography, good stories about the locals, good summary of moving problems and resolutions. Sort of like A Year in Provence, but here it is the Medoc better wine too! I love the leading and the spaciousness of the tome; it is great for tired eyes. --JEWISH SOUL FOOD (Schocken Books, 2014, 218 pages, $41 CAN hard covers) is by Janna Gur, founder and editor of the leading Israeli food and wine magazine. She had previously authored The Book of New Israeli food. Here, she writes about both Ashkenazi and Sephardic Jewish cooking; the subtitle indicates from Minsk to Marrakesh . There are about 100 dishes, updated for the modern kitchen. Typical dishes include sabich, hamin macaroni, mafroum, feta-stuffed pepper cutlets, and fluden. This is Jewish heritage food. --7000 ISLANDS (Hardie Grant, 2014, 336 pages, $39.95 CAN hard covers) presents a wealth of recipes from Filipino regions scattered across 7000 islands. Yasmin Newman, an Australian, gives us a thorough enough coverage with short chapters on American, Mexican, Spanish and Malaysian/Spanish influences, and on Filipino drinks. She's got humba (braised pork with black beans) and lechon kawali (pork belly) plus all the various adobos. Most everything can be found in supermarkets except for some spices, but you can load up on these latter once a year via websites or specialty stores in the big city. --THE WORLD'S BEST SPICY FOOD (Lonely Planet, 2014, 224 pages, $24.99 CAN paper covers) is about where to find and how to make spicy foods. There are 30 contributing food writers dealing with the history and profile of each dish: Sichuan hot pots, Mexican salsa, hot curries, Malaysian laksas, and more. 100 preps in all, with a glossy of exotic ingredients. For the arm chair traveler. --THE FOOD LOVER'S GUIDE TO PARIS 5th ed (Workman, 2014, 454 pages, $20.95 CAN paper covers) is by Patricia Wells, the cookbook author who runs cooking schools in Paris and Provence. The first edition was in 1984. This fifth edition covers some 457 (345 new, 112 revisited) restaurants, cafes, charcuterie shops, patisseries, cheese shops, wine stores, and others, with updated addresses, phone numbers, hours, websites, nearest metro stop, etc. She's also got 40 recipes, contributed by local chefs. --DI PALO'S GUIDE TO THE ESSENTIAL FOODS OF ITALY (Ballantine Books, 2014, 235 pages, $34 CAN hard covers) is by Lou Di Palo who has been running Di Palo's for the past 40 years. He's an Italian food purveyor whose store has been around for a century. He's got a lot of stories to relate. It is part history of a store, with pictures, and part story of Italian food, with 18 or so recipes. He's got the basic material on how to buy, to store and serve Italian food. But essentially it is a good guide to the types of food from Italy that his comprehensive store sells. --QUEENS; a culinary passport (St. Martin's Griffin, 2014, 214 pages, $22.99 CAN paper covers) is by Andrea Lynn. It is an illustrated cook's tour through the Borough of Queens in NYC, exploring ethnic cuisines (Italy, India, Greece, Latin, China) at 40 restaurants and food stands, with chef profiles and signature dish recipes. She's even got subway directions and detailed neighbourhood walking tours. --THE KITCHEN ECOSYSTEM (Clarkson Potter, 2014, 408 pages, $32 CAN hardbound) is by Eugenia Bone. Her principle is that preserved foods and products made from preparing one dish could boost the flavours in the next dish. To her, foods are building blocks, continuously changing into a pantry of plenitude. So, you can make stocks from uneaten leftovers, while juices from canning foods go into syrups and granites. Don't forget that marinades and pickling liquids add extra flavours as well. Just get a main course and add into it, creating an ecosystem. One way or another, there are about 400 preps here. and gift books for the beverage drinker? Try --WINE; a tasting course (DK Books, 2014, 256 pages, $26 CAN) written by Marnie Old, formerly wine director at the French Culinary Institute. She has written many other books about wine, but this is her first all-embracing beginner book. It is also very heavily illustrated, showing, what the publisher says, what other wine books only tell you. There are chapters on building wine skills, navigating wine by style, grape-growing choices, discovering wine grapes and regions, and the like. There is something for all of us here, even wine experts like myself! --THE WORLD ATLAS OF COFFEE (Firefly Books, 2014, 256 pages, $35 CAN hard covers) is by James Hoffmann, 2007 World Barista Champion. Over 440 million cups of coffee are consumed daily in North America. Behind each cup is an explanation by this too, a global tour of 35 or so coffee-growing countries, with colour photos. So for Malawi, for example, there is detail on cultural and business history, a taste profile of the coffees, an interconnection with other countries, a description of the main growing regions, and pictures of pickers. The countries are grouped by continent: Africa, Asia and the Americas. Both organic production and the fair trade movement are discussed. He's got full tasting notes for over 500 different beans and grinds. Detailed maps locate growing areas and worldwide trends. A great book to look at and to delve into, for you to explore beyond your fave coffee. --COFFEE OBSESSION (DK Books, 2014, 224 pages, $23 CAN hard covers) by Anette Moldvaer is not all that pricey, falling line with other DK Books. Here are over 100 global recipes from chai latte and affogato to kahwa and ristretto, covering each of the coffee-producing nations (New Guinea, Ethiopia, Tanzania, Brazil, et al) with locations and maps, terroir and different flavours, climates, local processing There is some step-by-step instructional material for self-barista training (about half the book), as well as over 200 photos. Save money, stay at home, do it yourself for nobody seems to socially interact in person in a coffee shop anymore. It is all textual communication. --BAROLO AND BARBARESCO (University of California Press, 2014, 346 pages, $44.60 CAN hard covers) is by Kerin O'Keefe, who has also authored Brunello di Montalcino for UC Press. Here she moves from Tuscany to Piedmont and gives a very through overview of the contiguous growing areas for both wines, areas that are separated only Alba. She's got a few profiles of the movers and shakers who play with nebbiolo grapes, as well as the villages of Barbaresco and Barolo. She covers climate change, treatment of vineyards, vinification methods and modern changes, the status of aging, and the expansion and zoning of vineyard areas to meet world demand. There is also a vintages guide (in 2007 Barbaresco bested Barolo) and a glossary of Italian wine terms, along with scholarly end notes and a bibliography. --WINE ATLAS OF GERMANY (Uibersity of California Press, 2007, 2014, 278 pages, $67 CAN hard covers) is by Dieter Braatz, Ulrich Sautter, and Ingo Swoboda. It was originally published in 2007 in German, but here it has been translated for the English-language world, and comes with a Forward by Jancis Robinson. There are 67 colour maps with detailed references to vineyards and appellations. There is commentary on all the wine-growing regions of Germany as well as and analysis and ranking of the most significant vineyards of each region. Rieslings get prime coverage, especially of the Mosel and Rhine rivers. There are also sidebars and other essays. --DEATH & CO (Ten Speed Press, 2014, 300 pages, $46 CAN hard covers) is by David Kaplan, Nick Fauchald, and Alex Day. David and Alex are co-owners of the eponymous cocktail bar in New York City. It is also partially a memoir of the bar, with much history since 2006. The book has about 500 creations, each with terrific detail and indexing. For example, they give the classic Negroni, and then nine variations including White Negroni and others made with tequila or rum substituting for the gin. Well worth a look and eventual purchase as a gift for the cocktail lover. --THE CURIOUS BARTENDER: AN ODYSSEY OF WHISKIES (Ryland Peters & Small, 2014, 288 pages, $32.95 CAN hard covers) is by Tristan Stephenson, not only a drinks author but also a brand ambassador and consultant in the UK world of cocktails. His second work covers malt, bourbon and rye types of whiskey, with histories, an exploration of the barrel-aging process, and a swing through 60 distilleries throughout the world but principally the UK and the US. He's also got some classic preps for cocktails, such as the Boilermaker. It follows the rising tide of brown spirits that has returned after many years of clear spirits. ...perhaps some reference books? Such as: --THE VEGETARIAN FLAVOR BIBLE (Little, Brown, 2014, 554 pages, $44 CAN hard covers) is by Karen Page, the Beard Award-winning author of The Flavor Bible. Her bestseller was based on compatible flavours rather than recipes, and here she concentrates on plant-based cookery. She's got a lot of opinions from many American chefs, and is a chief promoter of vegetarianism based on her personal experiences of giving up meat. For those of us who still eat meat (but meat consumption is down in North America for the fifth consecutive year), the knowledge of flavour profiles may be just what we need to encourage the use of meat as just a garnish. There's a lot in the book: profiles of several hundreds of foods (nutritional contents, serving suggestions, cooking tips) arranged in dictionary format from acai to zucchini blossoms; lists of idea starters to inspire your next creation; maximizing flavours; pairing wine with plants; and search patterns by ethnic cuisine or flavour or season. --FIFTY FOODS THAT CHANGED THE COURSE OF HISTORY (Firefly Books, 2014, 224 pages, $29.95 CAN hard covers) is by Bill Price. It's a guide to foods that have had the biggest impact on civilization (one of them the mammoth -- is no longer with us). These are short illustrated chapters dealing with the food in terms of cultural, social, commercial, political and/or military spheres. Beyond bread, sugar, wine potato, beef and rice, there is also paella, hardtack, cassoulet, hamburger, and bananas. Very readable, especially late at night a chapter at a time. --THE SPICE & HERB BIBLE. 3Ed (Robert Rose, 2014, 800 pages, $34.95 CAN paperback) is by Ian Hemphill. He's been in the spice trade for the past four decades. Indeed, his mother Rosemary Hemphill wrote a major best seller in 1959, The Penguin Book of Herbs and Spices. Kate Hemphill, a UK chef, developed the 177 recipes. There are six new spice entries here, bringing the total up to 97. 102 of the recipes are new. There are also 33 new curry spice blends and 17 other new spice blends. Everything has been redesigned and reorganized with new full colour photos; the resulting book weighs because of its thick paper. Each entry has lists of common names in non-English languages, an illustration, background, a listing of other varieties, buying and storage, use, and a recipe. Typical preps include Baharat beef with olives, Ras el Hanout chicken, and shrimp moilee. You just cannot get more encyclopedic than this: give it to your foodie reference person, wean him/her off the Internet. --GOOD FOOD GREAT BUSINESS (Chronicle Books, 2014, 256 pages, $22.99 CAN soft covers) is by food business strategist Susie Wyshak. It's about how to take your artisan food idea from concept to marketplace. It has a glossary and bibliography plus a resources list. The examples used are American, but the principles are the same for Canada. It's a nice gift for your pickle-maker or jam-maker neighbour. --THE MEAT COOKBOOK (DK Books, 2014, 320 pages, $37 CAN hard covers) is a package visual guide to choosing, preparing, and cooking meats (pork, lamb, beef, poultry, game and offal). There are 300 international recipes here, as well as advice on getting the best quality cooked meat from the raw. There are 50 step-by-step techniques on how to cook various meats such as sausages, turkeys, steaks. Jam packed with 500 colour photos, including some self-butchering materials. ...and for the more literate person, there are the histories , memoirs and humour of writers, chefs, and wine people. Some have called these memoirs creative non-fiction , many with embellishments and gilding. And most not all -- of them suffer from a lack of indexing, which makes it difficult to find what the writer said about another person or subject. But this also avoids the potential for lawsuits and disjointed noses. Nevertheless, they are rewarding to read. Who cares about poetic license? Here then are some that stood out from last year s run, and any of them would make great gifts for the reader. Here we go, in no particular order --MEET PARIS OYSTER (Grand Central Life & Style, 2014, 149 pages, $22 CAN hard covers) is by Mireille Guillano, author of French Women Don't Get Fat. It is a stylish book, meant for the oyster lover, and endorsed by Daniel Boulud himself. This is the culture of the oyster lover in Paris; it begins with Huitrerie Regis, probably the best oyster bar in Paris. She chats with Regis, and then moves on to purveyors in Marennes-Oleron and winemakers in Sancerre. Along the way she writes of the health benefits of oysters, and then shares her fave oyster recipes and wine pairings. A book to give to oyster lovers. --THE BREAD EXCHANGE (Chronicle Books, 2014, 240 pages, $40 hard covers) is by Malin Elmlid. She launched the Bread Exchange in 2008 when was a fashion-industry professional with an obsession for making her own bread. She started offering her breads to others in return (exchange) for recipes, handmade goods, and services. Her bok is the story of how managed it all, including traveling (she's from Sweden) to Berlin, Bavaria, Warsaw, Kabul, Antwerp, California, London and New York. There are more than 50 recipes here for naturally leavened breads and her exchange foods. Lovely photos. --THE TEMPORARY BRIDE (Little, Brown, 2014, 240 pages, $22.99 CAN soft covers) is by Canadian-born Jennifer Klinec, who now runs a cooking school in London UK. Its subtitle is a memoir of love and food in Iran so it is part romance and part foodie. She searches for ancient recipes in offbeat places, and ends up in Iran helping a woman with her cooking and learning from her. This is a relationship venture as well since Klinec gets involved with the woman's son. He gives her a food tour of Iran, including a camel slaughterhouse. Good reading, great for discussion about Persian food and love. --INVENTING BABY FOOD (University of California Press, 2014, 236 pages, $39.44 CAN soft covers) is by Amy Bentley, a public health professor at New York University who has also published other food cultural history books. Her subtitle is taste, health, and the industrialization of the American diet . She shows how the invention of commercial baby food shaped American notions of infancy and influenced the evolution of parental and pediatric care. By the 1950s, babies were eating a lot of the wrong ESSES: sugar, salt and starch. It's well-researched with extensive endnotes and a bibliography, plus index and some black and white illustrations. --SOUS CHEF (Ballantine Books, 2014, 214 pages, $29.95 hard covers) is from the executive sous-chef at Tavern on the Green in NYC, Michael Gibney. It is about 24 hours on the line, with nuts and bolts about the restaurant industry and its insanity, spread over a full day. Gibney is descriptive of jobs and duties. It comes complete with a kitchen floor plan and a kitchen chain-of-command chart; it is told in second person narrative. Well worth a read. --MASTERING THE ART OF SOVIET COOKING (Crown, 2013, 2014, 352 pages, $18 CAN paper covers) is a paperback reissue of food writer Anya von Bremzen's now classic memoir of food and longing. She's the winner of three Beard Awards and the author of five cookbooks. It's her story of life in the USSR, the privation of 18 families sharing one kitchen. She and her family eat their way through the decades, from the 1910s and the Czar to Lenin, Stalin, Glasnost and Putin on the Ritz. Along the way there are some non-indexed USSR recipes as well as sharp writing. --COOK YOUR DATE INTO BED (Dog 'n' Bone, 2014, 128 pages, $19.95 CAN hard covers) is Helen Graves's look at the relationship between food and romance: eating out, sharing recipes, and how to make all foods delicious (she's got some preps like boozy Mexican hot chocolate, snacks, cocktails, and saucy breakfasts for apres. Plus some aphrodisiacs. --HOW TO DRINK AND NOT LOOK LIKE AN IDIOT (Dog 'n' Bone, 2014, 128 pages, $19.95 CAN hard covers) is a guide to distinguishing quality booze from cheap rubbish. When you want something sophisticated, reach for this book. Emily Miles has the tips, tricks and tools for high-end restaurant or cocktail bar drinking. This is food and wine matching, sipping single malts, preparing a home liquor cabinet, and more. Deftly illustrated. --THE PERFECT KEG (Greystone Books, 2014, 210 pages, $19.95 CAN paper) is by Ian Coutts who has written many articles and books about beer in Canada. Here, he looks to make the perfect keg of beer, from the beginnings of sowing, scything, malting and brewing up his best-ever pint of beer. It ia the record of a year long journey. He grew everything and made it all himself. It was part of his 100-mile-diet approach. The barley and hops came from the Ottawa Valley; the yeast he captured himself. Of course, it was not easy but read it for yourself. He's also got 10 recipes for making different beer styles. --WE MAKE BEER (St. Martin's Press, 2014, 213 pages, $28.99 CAN hard covers) is by Sean Lewis, former columnist for BeerAdvocate. It is all about a variety of American craft brewers and their artisanal workmanship. 31 breweries are covered, including such well-known names in Canada as Samuel Adams and Sierra Nevada. Personalities, inventiveness, and hard work is covered in this community of brewers. --A BOWL OF OLIVES (Workman Publishing, 2014, 128 pages, $23.95 CAN) is by Sara Midda, a UK illustrator , principally of food (she's done In and Out of the Garden and South of France; a sketchbook).. Her watercolour paintings here celebrate food and memory (a salad from the garden, a picnic on the beach, podding peas. There are even a few recipes amongst the excellent illustrations. A treasure for holiday gifting! --THE PORTLANDIA COOKBOOK; cook like a local (Clarkson Potter, 2014, 176 pages, $28.95 CAN hard covers) is by an assortment of people. According to the verso, it is copyrighted by Broadway Video Entertainment Inc., with Library of Congress authorship attributed to Fred Armisen and Carrie Brownstein from the TV show, and photos by Evan Sung. Near the bottom, it says the text is by Alice Mathias and the recipes by Grace Parisi. The book is a collection of preps from all over Portland, from chefs to home cooks (although the photos look suspiciously like TV celebrities). The recipes look pretty good, divided into small plates, desserts, brunch, main courses, and drinks. But it is hard to figure out if food trucks are involved. Anyway, the recipes come from Grace Parisi, and include Brussels sprouts with bacon, grilled cheese nests, basket salads, lavender shortbread, Sichuan chicken wings, and other stuff that young people eat. Background on the restaurants is humourous and may be spurious, as is the show itself. --DIRTY FOOD (Ryland Peters & Small, 2014, 160 pages, $31.95 CAN hard covers) is by Carol Hilker. She promises us it is the best worst food you will ever eat ribs, burgers, fried chicken, sassy sandwiches, bbq, grilled foods. Stuff like the grilled steak ranchero burrito or maple-cured bacon and tomato sandwich. She manages, quite easily, to lift the fat and sugar content of everything. But essentially, these are gourmet versions of fast finger-licking food. --FOOD; a love story (Crown Archetype, 2014, 341 pages, $31 CAN hard covers) is by food comedian Jim Gaffigan. It is a hilarious follow-up to his first too, Dad Is Fat. It is full of memories, opinions, and fantasies, and it is also heavily illustrated with black and white pix. These are worth a 1000 words each since the text is chopped into 62 chapters dealing with buffets, gravy, BBQ, Mexican food, wine, coffee, donuts, bagels, hot dogs, corned beef and lots more. Fun over the holidays! --THE CALL OF THE FARM (The Experiment, 2014, 273 pages, $19.95 CAN paper covers) is by Rochelle Bilow, now a staff writer at Bon Appetit, formerly a line cook and farmer. It is about an unexpected year of getting dirty, home cooking, and finding herself. With a broken heart, she moved from the city to a New York state CSA farm, ostensibly to write a short profile of a sustainable food venture. There she learned about food in the rough, and stayed and found another romance. A great read for the holidays, complete with a few recipes. and some worthwhile novels include --A TABLE BY THE WINDOW (WaterBrook Press, 2014, 306 pages, $17.99 CAN soft covers) is by Hillary Manton Lodge. It is a novel of family secrets with heirloom recipes. The youngest heir to a French-Italian restaurtant dynasty is also a food writer, and this is the story of her moving through life. Chick lit and romance, but it does not beat Stanwyck's The Mad Miss Manton.... --DELICIOUS (Appetite by Random House, 2014, 383 pages, $29.95 CAN hard covers) is a justly acclaimed novel by triple threat (food reviews, memoirs, fiction) Ruth Reichl, who now has more time on her hands since Gourmet folded. It is all about Billie Breslin who leaves Cali for NYC and a job at a food mag. In the mag's library, she finds letters from Lulu in Ohio to James Beard from over 50 years ago. There's a love story here plus a family tragedy and some detective work. It is literature. -- C. Family values Christmas gift cook books would have to include: --IN HER KITCHEN (Clarkson Potter, 2014, 248 pages, $35 CAN hard covers) has been pulled together by Gabriele Calimberti, a photographer and storyteller. Nothing says family more than grandmothers who cook, and Calimberti gives us profiles of some 58 grandmothers from around the world. Each has a story, a recipe, a portrait, and a plated dish photo. It is one Nana/Nonna/Murmor/etc per country, such as Kathy O'Donovan in Whitehorse (bison casserole under the midnight sun) or Melanie Hill in Utah (chocolate toffee trifle). There's the common (tiramisu from Tuscany) and the uncommon (lok lak from Cambodia). The profiles of the villagers are marvellous, and the recipes scrumptious. I do wish I knew some of these cooks. --BEST OF THE BEST; the best recipes from the 25 best cookbooks of the year (Food & Wine Books, 2014, 272 pages, is from "Food and Wine Magazine" in the US. This is the latest -- there were 15 or so earlier ones, with different books of course. The editorial team has selected 110 recipes from 25 cookbooks published in 2013, and has kitchen-tested them. Some titles: Vegetarian Literacy (Deborah Madison), One Good Dish (David Tanis), Root to Stalk Cooking (Tara Duggan), River Cottage Veg (High Fearnley-Whittingstall), and Smoke & Pickles (Edward Lee). Some preps are unique to this book, having been contributed by the selected cookbook authors: scallops with orange sauce, orange and fennel gravlax, chocolate caramels, eight-layer nachos, blood orange panna cotta parfaits, et al. The selection of recipes definitely emphasizes the home cook, with easy to do cakes, bagnat, dumplings. Still, a basic level of cooking expertise is expected. The index is by principal ingredient and course -- so you can put together a whole meal from the different cookbooks. --THE KITCHEN TABLE COOKBOOK (Whitecap, 2014, 290 pages, $29.95 CAN paper covers) is by Moira Sanders of the Harrow Fair Cookbook, who presents some family-friendly preps for a 365 eating pattern. I generally focus on eating local, seasonal an real food, and moderation is the umbrella that everything falls under . Amen to that. Her 150 dishes include Dagwood sandwich with homemade mayonnaise, rhubarb vanilla soda, lamb burgers, and more. --ONE POT (Clarkson Potter, 2014, 256 pages, $31 CAN paperback) covers the range of Dutch ovens (beef stew, baked risotto), slow cooker (pulled pork, pot roast), skillet sautes (poached cod, stir-fried chicken), roasting pan (rib-eye with root veggies, Tuscan pork roast), pressure cooker (short ribs, chickpea curry), stockpot (soups), and desserts. It is From the Kitchens of Martha Stewart Living , so it is reliable and user friendly. --THE POLLAN FAMILY TABLE (Scribner, 2014, 334 pages, $36 CAN) is by, well, the Pollan family touted by the publisher as the best recipes and kitchen wisdom for delicious healthy family meals . This has been seconded by log rollers Ina Garten, Alice Waters, Michael J. Fox, and Mario Batali. Oh, yes the Pollan family authors are mother Corky plus sisters Lori, Dana and Tracy. The 100 preps are well-illustrated with family photos in addition to the plated dishes. Lots of tips and advice, but minus any metric measurements or equivalents. There is a foreward by Michael Pollan. One of my fave recipes is penne alla sherry with shiitake mushrooms and spinach. --COMFORT FOOD (The Old Farmer's Almanac, 2014, 288 pages, $23 CAN) is by Hen Haedrich and the Almanac editors. Indeed, nothing says family more than the Old Farmer's Almanac. Every course is covered, and there is an index by tips as well as by ingredient, Typical are bacon baked beans, avocado cream, deviled eggs, cherry tea cake, pumpkin burgers, butterscotch pudding plus many variations. --DELICIOUSLY VINTAGE (Ryland Peters & Small, 2014, 144 pages, $24.95 CAN hard covers) is Victoria Glass' charting of the range of fave classics in the area of cakes and bakes, concentrating on family preps passed down from generation to generation. It's Brit based since she has a bespoke celebration cake business in London. Traditional scones, rock cakes, lamingtons, cinnamon buns, sachertorte, eclairs about 60 vintage recipes in all. --THE SKINNYTASTE COOKBOOK (Clarkson Potter, 2014, 320 pages, $35 CAN) is by www.skinnytaste.com owner and blogger Gina Homolka. Her response to WeightWatchers (which she actually liked but was not tempted by the recipes) was to simply re-use her favourite flavoured recipes for herself and family. She worked them out all over again so that they retained a maximum amount of flavour while reducing calories, fat, and sugar. So here are her 150 top recipes, which include flank steak salad, lemon sole, lamb chops, apple spiced oatmeal, French onion soup (hold the bread), and potato and kale sausage frittata. She's done all the work for you by reducing what she could but still retain flavours. There's nutritional information and photos, plus the skinny (i.e., tip). And there are more recipes at the website. --BEST OF BRIDGE HOLIDAY CLASSICS (Robert Rose, 2014, 303 pages, $29.95 CAN spiral bound) is by the Bridge Ladies. This is the first time they have collected holiday recipes from amongst their vast collection of preps. There are also two chapters devoted to Leftovers and Food Gifts: using up the food not consumed at holidays, and making gifts for friends and hosts. Typical here are eggnog supreme, cheddar rabbit, Christmas marmalade, fruit and nut shortbread, and the inevitable roasts. --THE FAMILY COOKS (Rodale, 2014, 278 pages, $29.99 CAN) has more than 100 recipes to spice up regular meals at home. Kirstin Uhrenholdt did the recipes, and Laurie David did the text. There are preps for basic food such as scrambled eggs, with thoughts and variations on how to play with it and make frittatas. --THE AMERICAN COOKBOOK (DK Books, 2014, 256 pages, $26 CAN hard covers) means American classics, and nothing says family food as well as American cuisine. It is arranged by course with side trips to the Northeast, Southeast, Southwest, Midwest, and Pacific Northwest. Some preps have a classic presentation with contemporary variations. The 150 comfort food recipes include apple pie, burgers, french fries, and salads, and explore the Spanish, Italian, Asian, and African influences. --THE REALLY HUNGRY VEGETARIAN STUDENT COOKBOOK (Ryland Peters & Small, 2014, 144 pages, $21.95 CAN) is a publisher's package with recipe credits going to Chloe Coker, Jan Montgomery, Laura Washburn, and 14 others. These are preps that vegetarian students would enjoy, plus tips on how to eat well on a budget. These are also quick and easy, beginning with breakfast boosters, lunchboxes with carbs, and a pot luck section for quick items such as bean chili, lentil curry, or tofu stir-fry. The healthy snacks here are basically popcorn-based, and they are really inexpensive. Sweets can be a problem; I would simply go back to popcorn and add caramel.....yummy. But then that's me. --HOW TO COOK EVERYTHING FAST (Houghton Mifflin Harcourt, 2014, 1056 pages, $45 CAN) continues Mark Bittman's How to Cook series with new ways on how to do it quickly. He gets the preps that consider cooking time, and speeds it up, such as wonton soup in 30 minutes, cheddar waffles, charred Brussels sprouts, or fruit crisp on the stovetop, and others. It is mainly a game plan (time management) book that deals with over 2000 main dishes and sides. It means you work harder by prepping one dish while cooking another or two. Apart from the time element, the theme here is flexibility. SUBSET FOR FAMILY: Your HEALTH --150 BEST INDIAN, ASIAN, CARIBBEAN DIABETES RECIPES (Robert Rose, 2014, 256 pages, $24.95 CAN paper covers) is by Sobia Khan, a nutrition prof at George Brown College in Toronto. She's also an RD speacializing in areas relating to the prevention and management of diabetes. The text is very appealing: it deals with alternative food for Indian, Asian and Caribbean people suffering from diabetes, and it offers some adventurous food eating for others. So it is win-win. All of the preps have crafted and tested by George Brown College, and most of them can be made in under 20 minutes. Each has a complete nutritional analysis and handy tips. The organization is by region, with Bangladesh, India, Pakistan, and Sri Lanka followed by Sichuan, Hakka, Cantonese, Latin America, Spain, Antigua, Barbados, Guyana, Jamaica and Trinidad. It is an important too for its multiple diversity, with vegetable and cheese curry, bora beans, Caribbean pumpkin soup, Cantonese scallop fry, and others. --NOURISHING BROTH (Grand Central Life & Style, 2014, 338 pages, $25 CAN paperback) is by Sally Fallon Morell who proposes that you can treat the symptoms of autoimmune disorders, infectious disease, digestive problems, and other chronic ailments with broths (seasoned stocks). These are made from bone stocks, so there are no veggie stocks here. It is a good premise that seems to work, as with psoriasis or eczema. The section on broth recipes also comes with a variety of soups, aspics, stews and stir-fries. --THE GRAIN BRAIN COOKBOOK (Little, Brown, 2014, 339 pages, $33 CAN) is a New York Times best-selling too already. Here are more than 150 gluten-free recipes that purport to transform your health, written by Dr. David Perlmutter who also authored Grain Brain. He makes the case for a wheat-free approach, but also includes sugars and carbs. Basically, if you eat the right foods, you can reduce your chances of getting Alzheimer's, ADHD, depression, epilepsy, headaches, insomnia, etc. It is arranged by course, and once you've gone through it, you can find other recipes on your own. Just stay away from wheat, remembering that barley and rye also have gluten. --THE PH BALANCE HEALTH & DIET GUIDE FOR GERD, IBS & IBD (Robert Rose, 2014, 408 pages, $24.95 CAN paperback) offers practical solutions, diet management and 175 recipes from naturopath Fraser Smith, Susan Hannah (researcher) and Daniel Richardson, PhD. These experts in nutrition attempt to restore the body's acid-alkaline balance which is a key to good health: highly processed foods and meat-dairy-sugar acidify the body. Get the balance back through a 28-day meal plan, and you will be a happy camper. Good quality recipes from about 21 authors in the Rose stable of cookbook writers. Part Two: STOCKING STUFFERS =========================== Stocking stuffers are at the top of everybody s gift list: something affordable from under $10 up to $25, and that can also double as a host gift, being something small and lightweight. Most of the books here are paperbacks. And of course, they can stuff an adult stocking. Typical for food are: --PIMENTO CHEESE; THE COOKBOOK (St. Martin's Press, 2014, 138 pages, $24.99 CAN hard covers) is by Perre Coleman Magness. It has about 50 recipes covering pimento cheese, ranging from snacks to mains. Most are classic Southern US faves they go ape over pimento cheeses in the Deep South. Try popovers, cheese waffles, pimento romesco, pimento shrimp. --PICK A PICKLE (Clarkson Potter, 2014, $17.95 CAN) is by Hugh Acheson, a Beard Award chef. It is a fun book of 50 recipes, a pullout shape of classics, contemporary spins, and whatever on pickles, condiments, relishes, and fermented foods. --THE HEALTHY LUNCH BOX (Grub Street, 2014, 64 pages, $14 CAN soft covers) is by Fiona Beckett, who's got some ideas for preparing a kid's school lunchbox so it could be high in fruit, veggies, and protein, but low in fat, sugar and salt. There's some practical tips and hints, as well as a Top Ten Themed series of lunchboxes for diets, budgets, ethical considerations, fussy eaters, and so forth. --THE EASY KITCHEN: PASTA SAUCES (Ryland Peters & Small, 2014, 144 pages, $24.95 CAN soft covers) has 65 preps and has the usual tomato-based sauces. But also included are cream sauces, herb and oil sauces, and seafood sauces for extra excitement at the novice level. --THE EASY KITCHEN: ASIAN FOOD (Ryland Peters & Small, 2014, 144 pages, $24.95 CAN soft covers) has a huge assortment of recipes 110 for quick dishes such as satays, soups, noodles, pad Thai, bibimbap, spring rolls, and the usual items found in a quick service Oriental restaurant. . --AMAZING FOOD HACKS (Clarkson Potter, 2014; distr. Random House Canada, 67 pages, ISBN 978-0-7704-3441-0, $19.99 US boards) is by Peggy Wang, founding editor of buzzfeed.com, which deals with celebrity-based lifestyle social media news. Here she gives us 75 easy tips, tricks and recipes to ramp up the flavours of foods and in line with newtalk, she calls them food hacks . To me, a food hack is actually cutting up a raw chicken or fish, spiraling through the bones. For her, pancakes are popular, as are Greek yogurt preps, breakfast pops, siracha popcorn, crunchy edamame, taco wontons, and more. --THE DRUNKEN COOKBOOK (Clarkson Potter, 2014, 128 pages, $12 CAN hard covers) was originally published in the UK. It's by Milton Crawford, who has quick and easy cooking with food and wine pairing without sharp or dangerous implements (e.g., no knives). The recipes are tailored to your level of tipsiness. It's available also as an ebook but I'm not sure how you can access it if you are drunk. --MY DRUNKEN KITCHEN (Dog 'n' Bone, 2014, 128 pages, $20.95 CAN hard covers) is by British food writer Helen Graves; it is similar to THE DRUNKEN COOKBOOK (what is it with these Brits and drink?). Here are 45 recipes inspired by, including, and accompanied with a good shot of alcohol. Chapters cover all occasions which you are likely to imbibe, alone or with family or with guests. Most drinks are meant to sample as you cook. There is a section on using alcohol as an ingredient and stuff about hangovers. --LAST SUPPERS (Dog 'n' Bone, 2014, 128 pages, $18.95 CAN paper) is a miscellany collection of last meals enjoyed by about 60 famous and notorious people before they died death by misadventures, overdoses, passing away in one's sleep, death row, etc. Includes Elvis, the Titanic, and other trivia stuff to surprise you. Look at Jimi Hendrix's tuna fish sandwich, or Mama Cass' ham sandwich. Even Elvis' peanut butter sandwich. Who would have thought that pop music stars had such plebeian tastes? Good stocking stuffer. Academia Barilla from Italy has launched a fun series of special die-cut cookbooks, and these make excellent stuffers or host gifts. Each is on a theme (e.g., PIZZA, CUPCAKES, JAMS & PRESERVES, BARBECUE) uniformly priced at $18.95, 128 pages with 50 easy recipes apiece, 7 x 9 in size. Everything is Italian-influenced, even the BBQ. But the mother lode of small stuffers must be Ryland Peters & Small. All of their small gift books are hard covers, usually line priced at $20.95 with 64 pages each. Some of the latest include BAKING MASH-UP by UK cakemaker Victoria Glass emphasizes chownies , tiramuffins , pretzants , sneezecake and other hybrids. There are 30 here that re-invent and merge cakes and bakes. CREAM PUFFS by Hannah Miles deals with the single product using flour, butter and eggs, plus other materials for the fillings. Classics include Gateau St. Honore, chocolate eclairs, coffee religieuse, choux pate, profiteroles, strudel 25 recipes in all. GRILLED CHEESE by Laura Washburn covers meatballs and garlic and tomato sauce with fontina, and Philly cheese steak sandwich, among 28 recipes. PERFECTLY DRESSED SALAD by Louise Pickford has a generous 55 recipes, and emphasizes herbs, oils, creamy, and fruit versatility. BURLESQUE BAKING by Charlotte White is mainly about decadent decorating for cakes and cookies; it has 25 recipes. FOR THE LOVE OF OATS by Amy Ruth Finegold has 30 preps for breakfasts, snacks, toasted treats and even drinks: hot, cold, raw and baked. GLUTEN-FREE HOLIDAY by Hannah Miles gives the celiac sufferers a chance to celebrate holidays. Party food here includes blinis for caviar and smoked salmon, salted caramel tarts, pecan chiffon pie, yule log, and what's needed for a gluten-free stuffing to accompany the big bird. Other little books, for beverages, include those on wine and spirits: First up, wine --BACK LANE WINERIES OF NAPA 2d ed and BACK LANE WINERIES OF SONOMA 2d ed (both Ten Speed Press, 2010, 2014, 242 pages $23.99 CAN each paper covers) are by Tilar Mazzeo. There are about 70 or so wineries in each, mostly family run and off the beaten path. The latest edition has new wineries, restaurants and local attractions. There are maps and full colour photos. Both are arranged by AVA to make itinerary planning easy. Many of these wineries never export to Ontario, so if you want the wine, you've got to go there or try some bigger store in New York state. Not much in the way of tasting notes. --INSTANT EXPERT: CHAMPAGNE (Princeton Architectural Press, 2014, 144 pages, $19.95 CAN paper covers) is a pocket sized handbook by Giles Fallowfield and W. Craig Cooper. It is all you basically need to know about Champagne, with a directory of the larger houses. It's got travel destinations, US bars serving lots of champagnes, cocktail recipes, and champagne pairing with food. -- Next up, beer and cocktail books (many this year) -- --99 WAYS TO OPEN A BEER BOTTLE WITHOUT A BOTTLE OPENER (Chronicle Books, 2014, 104 pages, $11.95 CAN paper covers) is by Brett Stern who provides photos of techniques. Okay, you can use your belt buckle, video remote control, wheel chair, chain-link fence, ski binding, and others. The best one is to use a vice because it is actually vise misspelled. Each is rated as per difficulty, and there is an index by method. --MAKING CRAFT BEER AT HOME (Shire Publications, 2014, 112 pages, $14.95 CAN paperback) is by Gretchen Schmidhausler, who has made small batch beer for the past two decades (she currently owns and brews at Little Dog Brewing Co. In New Jersey). It is fairly comprehensive, and provides background of ingredients and equipment for the step-by-step home-brew experience. It is extremely well-illustrated, with both contemporary and classic photos and adverts. --THE ESSENTIAL BAR BOOK (Ten Speed Press, 2014, 327 pages, $23.99 CAN) is by Jennifer Fiedler; it is an A-Z guide to spirits, cocktails and wine, with related drink recipes. There is an explanation for all kinds of drinks plus 115 preps. All of the preps are in photocopy-unfriendly white on dark blue. Still, with the Internet you can get a recipe and just read the prep she has in the too. --THE BAR HOPPER HANDBOOK (Chronicle Books, 2014, 112 pages, $13.95 CAN) tells you how to scam a drink, score a date, and rule the night. It's by Ben Applebaum and Dan Disorbo. There are schemes for scoring free drinks (although I am not sure if these work in Canada), tips for becoming a karaokegod, toasts, and dance floor domination. --COCKTAILS FOR BOOK LOVERS (Sourcebooks, 2014, 136 pages, $14.99 CAN hard back) is by Tessa Smith McGovern and is all about cocktails inspired by fave authors such as Bronte, Fitzgerald, O'Connor, Woolf, Dorothy Parker, Hemingway 50 in all. Leading to 50 recipes and literary references. --101 SHOTS (Houghton Mifflin Harcourt, 2014, 128 pages, $20.99 hard covers) is by Kim Haasarud. She's written other 101 drink books (Martinis, Margaritas, Tropical Drinks). Here it is all about shooters with various adjuncts, such as fresh fruit purees, Guinness, Tabasco and smoked paprika, cider, and gelees. --SHOTS & SHOOTERS (Dog 'n' Bone, 2014, 64 pages, $19.95 CAN paper covers) is by Michael Butt, and is quite similar to 101 SHOTS. But there are only 50 drinks here, including the classics, and there is an emphasis on the traditions of neat drinking and games, such as Shot Russian Roulette. --COCKTAILS FOR THE HOLIDAYS (Chronicle Books, 2014, 120 pages, $23.95 CAN) comes from Imbibe magazine. These are 50 festive drinks to celebrate the season, contributed by North American and Australian bartenders. For example, gin has a cranberry smash, a merry rose, and northern lights. Each has a pix, description, a source, tool list, glass size to use, and suggested garnish. --THE OLD FASHIONED (Ten Speed Prerss, 2014, 168 pages, $21.99 CAN) is by Robert Simonson. It's the story of the world's first classic cocktail, with recipes and lore. He's got a history of a cocktail in 65 pages, and 50 recipes (indexed) in 90 pages. It is just a matter of whiskey, bitters, sugar and ice. But which brand? In what proportions? And with what garnishes? One for the Old Fashioned lover. -- And for no alcohol, consider... MODERN TEA (Chronicle Books, 2014, 164 pages, $19.95US) by LisaBoalt Richardson, a certified tea specialist. It is a basic book covering tea history, definitions, terroirs, types, shopping, storing, steeping, tasting, and health remedies. She's also got pairing with foods, cocktails, caffeine data, sustainability, and its relation to coffee. --AFTERNOON TEA WITH BEA (Ryland Peters & Small, 2014, 64 pages, $9.95 CAN hard covers) comes from a 2011 book I mentioned a few years back. There are some 28 recipes for cookies, bars, scones, and cakes all on the sweet side (no sandwiches or other savouries). Some notes on teas and coffees..and away you go for a tea party! Annual calendars are always monster hits and are often appreciated, both the wall and the desk type. The best of the desk are the page-a-day (PAD) calendars from Workman. A YEAR OF GOOD BEER 2015 (Workman, 2014, $16.99 CAN) has a combined Saturday and Sunday page. Most of the beers appear as imports in Canada, but otherwise there are few Canadian brews included. Lights, wheat, lagers, ales, porters, stouts, seasonal beers, and lambrics they re all here, 165 craft beers. Check out Brew Dog s The End of History at 55% ABV. Other material in this PAD includes beer festivals, beer facts, food and beer pairing, tasting notes, label lore, trivia, and vocabulary. There are also must-try beer recommendations. If you buy any of the PAD calendars, then you can go online to the website and pick up other, free stuff, at www.pageaday.com. For wall calendars, there is THE OLD FARMER'S ALMANC 2015 RECIPES CALENDAR (Yankee Publishing, 2014, $9.99 CAN plus HST) which gives one illustrated recipe a month this is easy and delicious. In this year we have purple cauliflower, figs, strawberries, honey whole wheat bread all at the appropriate seasonal time of year. And for other non-book items, there have been a whack of cards and blanks this year. For the Home Brewer, there is, naturally, THE HOME BREWER'S LAB BOOK (Chronicle Books, 168 pages, $24.95 CAN), a guided journal with two pages devoted to each of your home brews, with check boxes, fill-in-the-blanks, and free space to detail everything that factors into the final product (temperatures, ingredients, yeasts used, SG, storing, aging, tasting notes). It can be accompanied (as a separate purchase) by HOME BREWER'S LABELS (Chronicle Books, 40 pages, $16.95 CAN). The 160 stickers cover 40 or so bottles, and include space for the name, beer type, and date brewed. Or, since that works out to 40 cents a bottle (raising the per bottle price dramatically), you can photocopy the material and craft your own labels. POCKET BEER GUIDE 2015 (Firefly Books, 2014, 320 pages, $19.95 CAN soft covers) organizes 3500 beers (500 more than the previous edition) by 65 countries. Canadian Stephen Beaumont and Tim Webb (UK) are the authors, along with a team of international beer experts. Webb is a specialist in Belgian beers. This is a huge database of beers, and for the price, well worth acquiring. Staying with non-alcoholic beverages, there is COFFEE NOTES (Chronicle Books, 2014, $12.95 CAN), a collection of cards and a coffee cup shaped note pad of 220 sheets for ideas or notes inspired by the caffeine hit. There's a CHOCOLATE TASTING KIT (Chronicle Books, 2014, $28.95 CAN) by Vancouver choco-blogger Eagranie Yuh which contains a 48 page booklet with profiles of flavours and people and types of chocolates, tasting notepads (100 sheets), and 12 tasting flash cards of flavours, with an envelope for storage of chocolate wrappers (sorry, chocolate is not included). Or, for half the price, there is CHOCOLATE NOTEBOOK COLLECTION (Chronicle Books, 2014, $15 CAN) which collates three notebooks, one gridded, one lined, and one unlined, all with some chocolate information. Turning now to real food, there is FOOD GAZING (Chronicle Books, 2014, $19.95 CAN) a set of 20 notecards with envelopes (10 designs repeating 2 times). Each has a watercolour illustration reflecting the harvest (e.g., star fruit, artichoke, peach, pomegranate, etc.). This can be followed by DOUGHNOTES (Chronicle Books, 2014, $16.95), a set of 12 cards and glassine envelopes with address labels. The cards are in the shape of doughnuts. Others: CHEERS (Chronicle Books, 2014, $16.95) with 12 notecards of 6 designs (repeated twice) and envelopes and a sticker sheet. These are for invites, thank you notes, happy birthdays (but nothing serious); SAVOR & SEND (Chronicle Books, 2014, $16.95 CAN) has 12 recipe cards (4 designs) and envelopes for sharing fave recipes with friends and family; and CHEESE PAPERS (Chronicle Books, 2014, $19.95 CAN) a set of 18 sheets (3 designs of linen, dots, flowers) to wrap cheese for gifts. Sheets are 11 x 14 inches. There are also 44 closure stickers and labels. And so on to the wine annuals. The two international leaders are HUGH JOHNSON S POCKET WINE BOOK 2015 (Mitchell Beazley, 2014, 336 pages, $18.99 CAD hard bound) and OZ CLARKE S POCKET WINE GUIDE 2015 (Pavilion, 2014, 368 pages, $15.95 CAD hardbound). Both are guides to wines from all around the world, not just to the best wines. Similarities: Johnson claims more than 6000 wines and growers are listed, while Clarke says more than 7000 wines, but then recommends 4000 producers. News, vintage charts and data, glossaries, best value wines, and what to drink now are in both books. The major differences: Johnson has been at it longer this is his 38th edition (Clarke is celebrating his 24th anniversary) -- and has more respect from erudite readers for his exactitude and scholarship. His book is arranged by region; Clarke s book is in dictionary, A Z form (about 1600 main entries). It is really six of one, or half a dozen of another which one to use. This year, though, the Clarke book is a couple bucks cheaper. Apparently, Amazon.Com reports that many people buy both, for about $20 US total. Both books have notes on the 2013 vintage and some details about the potential of 2014, along with a closer look at the 2012. It is fun to look at these and find out where they diverge. Johnson and Oz are moving more into food: there is a 13 page section on food and wine matching in the former, while Oz has 6 pages. Johnson also has a listing of his personal 200 fave wines. Both books could profit from online accessibility or a CD-ROM production. What I don t like about both books is that they come out too early. Johnson was available September 2, while Clarke was released on October 28. I guess this gets them off the hook about having to comment on the 2014 harvest and vintage in the Northern hemisphere! Other wine annuals deal with recommended wines, not all of the wines in the world. They can afford the space for more in-depth tasting notes (TNs) of what they actually do cover (usually just wines available in their local marketplace). In the US, there is FOOD & WINE WINE GUIDE 2015 (American Express Publishing, 2014, 320 pages, $15.95 CAN paper covers) , now in its 17th edition. It comes, naturally, from Food & Wine magazine. They have 500 of the most reliable US wineries, and include recommended bottles from each of the producers. Other highlights include data about the major US wine regions, wine and food pairings, some wine-friendly food recipes, and strategies for buying the best bottle. There is also FOOD & WINE COCKTAILS 2014 (American Express Publishing, 2014, 224 pages, $18.95 CAN paper covers) which is the 10th edition. It is a guide to contemporary and classic cocktails. Here there are 150 recipes, arranged by spirit, with bar food suggestions and preps for tapas and small plates to do at home. Also covered are about 100 US bars and a barware guide. In Canada, we have THE 500 BEST-VALUE WINES IN THE LCBO 2015 (Whitecap, 2014, 256 pages, $19.95 CAN paper back) takes a run at the wines at the LCBO. This seventh edition by Rod Phillips (wine writer for the Ottawa Citizen) has wines arranged by wine colour and then by region/country with price and CSPC number. Each value wine gets a rating (the basic is now 3.5 stars out of five; there have not been any 3 star wines since 2011), and there is an indication of food pairings. A good guidebook, but I m afraid most people will just look through it for the 5 star selections and leave it at that. Turnover in Ontario occurs regularly as quotas are unmet or prices rise or the producer decides it is time for a change; there are over 100 new entries this year, which is about a third of the book. Coverage is limited to LCBO General Purchase wines and LCBO Vintages Essentials, the wines that are available (if only by special internal order) in every LCBO store. Phillips has also included the LCBO perceived sweetness notations rather than the older Sugar Codes. HAD A GLASS 2015; top 100 wines under $20 (Appetite by Random House, 2014, 179 pages, $19.95 CAN paper covers) is by James Nevison, the co-author of Have a Glass; a modern guide to wine. He reports regularly at www.halfaglass.com. Had a Glass showcases top inexpensive wines available with national distribution. He tries to pick wines available to match any occasion, and along the way he provides tips on food and wine pairing and stemware. The first forty pages present all the basics. I am not sure why the basics are here since the book is really about the top 100 wines. Most readers/buyers will head straight for the listings which follow, one per page, for whites, roses, reds, aperitifs, dessert wines and sparklers. New this year is a section on cocktails which use wines. Also new is material on cask and boxed wines, not many of which are available in Canada (why waste space on these?). In view of rising prices, he also covers some splurge wines. For Ontario, this is just at the very time that the LCBO is concentrating on the $15 to $19.95 spread. There are indexes by countries and by wine/variety. Tasting notes are pretty bare bones, but each wine does have a label, description of the product, a price, and some food matches. ON THE DEAN S LIST: MY 17TH ANNUAL SURVEY OF FOOD AND DRINK-RELATED BOOKS SUITABLE AS HOLIDAY GIFTS FOR THE 2013/14 PARTY PERIOD NOVEMBER 20, 2013 =============================================================== By Dean Tudor, Ryerson Journalism Professor Emeritus and Gothic Epicures Writing, www.deantudor.com (World Wine Watch Newsletter). Blogs: http://gothicepicuresvincuisine.blogspot.com. http://fauxvoixvincuisine.blogspot.com. Twitter: @gothicepicures ------ There are so many new food and wine books out there for people who have picky tastes!! What to choose? I have cast about for material and have come up with a decent selection to satisfy any pocketbook, any host, and any friend or relative. All books and book-like materials that are listed here are RECOMMENDED, and probably can be purchased at a discount via Amazon.Ca, Chapters.Ca (with free delivery on a total purchase of over $25), or even The Book Depository in Guernsey. Price Alert: because of US dollar fluctuations with Canada, all prices will vary. I have used CAN wherever I know it. Part One: TOP GIFT IDEAS ======================== A. Art/travel/expensive cookbooks might be some of the best books to give a loved one (or to yourself, since you are your own best loved one), because most may cost you an arm and a leg. Books for the coffee table have their place in the gift scheme: just about every such book is only bought as a gift! And don t let the prices daunt you. Such books are available at a discount from online vendors. Because of the economy , not too many pricey food and wine books were released last year and this year, and book reviewers were cut off from many foreign imports and expensive books. --SETTING A FINE TABLE; historical desserts and drinks from the Officers kitchens at Fort York (Whitecap Books, 2013, 144 pages, $19.95 CAN paper covers) is probably at the top of my gift food books for the Holidays it is a great read and it is affordable (Amazon has it at $14.56). It s edited by Elizabeth Baird (well-known cookery expert and author AND a volunteer historic cook at Fort York) and Bridget Wranich (Programme Officer at Fort York AND co-founder of the Culinary Historians of Canada). There are 31 preps here, with the original and the modern equivalent for each, introduced by an explanation of why it was chosen, how it would have been used at the Fort in the past and how it is used at the Fort today. Research and testing was done by the Volunteer Historic Cooks at Fort York. Everything in that day was local, and so it is here today. Go mad over orange gingerbread, jumbles, peppermint drops, and negus ice. There s also a bibliography for additional reading, including a list of historic cookbooks, and specialized recipe indexes. --THE WORLD S BEST ASIAN NOODLE RECIPES (Race Point Publishing, 2013, 288 pages, $30 CAN hard covers) is a publisher s collation consisting of some 125 recipes from top international chefs who specialize in noodles: from Japan, China, Korea, Thailand, India, as well as Montreal, New York city, London, Paris. Each prep is sourced as to provenance, with tales of the restaurant. Recipes are presented by ingredients: seafood, meat, poultry and veggie. Typical are ebi yakisoba (sweet and spicy shrimp noodles), potato noodles in sake clam sauce, Tokyo seafood ramen soup, bow ties with Asian chicken, and Thai sesame noodles. --THE ART OF THE PASTRY (Monacelli Press, 2013; dist. Random House Canada, 240 pages, $45 hard covers) is by party designer David Stark with John Morse. Stark does planning and design events for dinners, opening nights, baby showers, museums, awards evenings, bat and bar mitzvahs, children s parties, anniversaries and weddings. These are all here. Indeed, some weddings here were produced in collaboration with Martha Stewart Weddings (30 pages of details). --125 MILLION TRADITIONAL ITALIAN GOURMET MENUS (Academia Barilla, 2013; distr. T. Allen, unpaged, $31.95 spiral bound) is from the well-respected Academia Barilla, a teaching/research centre in Italy. There are 225 recipes here, 50 for each of four courses (antipasto, primo, secondi, dolce) plus 25 side dishes. Apparently, it is mathematically possible to mix and match for 125 million combinations of Italian cuisine, enough to satisfy everyone. Each prep is on a card in this spiral edition, which can be flipped back and forth to match other dishes and thereby you can create your own menu. Each prep is illustrated, and there are indications of cooking times, calories, difficulty, ingredients (both avoirdupois and metric weights and volumes), and the instructions. Some suggested menus are given, and it is all held together by an index. Bargain price. --PIMENTOS & PIRI PIRI; Portuguese comfort cooking (Whitecap Books, 2013, 376 pages, $39.95 CAN soft covers) is by Carla Azevedo, a chef grad from George Brown College and a grad from Ryerson s Journalism school. It is a substantially updated, revised, expanded and extended version of her first book, Uma Casa Portuguesa which dealt with home style Portuguese food, but largely Azorean. Here, she concentrates more on the mainland and some transition elements in North America to account for the tastes of the waves of Portuguese immigrants over the past 20 years since she wrote Uma. She spent time with Portuguese women and came up with this book of new preps and stories from the Portuguese kitchen. There is a primer on the essential of Portuguese cuisine, 330 recipes from apps to desserts, engaging photos, and both metric and avoirdupois measurements in the ingredient lists. Anyone for grilled octopus in red pepper and olive relish? Or caldo verde, piri piri, and bolo de natal com figos? --KENVIN; an artist s kitchen (Gibbs Smith, 2013; dist. Raincoast, 344 pages, $60 CAN, hard covers) is by Kenvin Lyman (1942-2011), a cook, winemaker, organic farmer, international artist and illustrator. Indeed, it has been described as food, art, and wisdom of a Bohemian cowboy . The book is part memoir and part cookbook, loaded with details about his Utah ranch and farm: growing, preparing, and eating locally). His illustrations are scattered throughout. It is well worth a look. --TREME; stories and recipes from the heart of New Orleans (Chronicle Books; dist. Raincoast, 240 pages, $34.95 CAN hard covers) is by Lolis Eric Elie, and comes with tons of endorsements, which are unnecessary since the book is related to the acclaimed HBO cable-TV series. Here are 100 heritage and contemporary recipes from the post- Katrina survival of New Orleans. There are original preps from chefs and guest stars (such as David Chang) and from Commander s Palace restaurant. Try crawfish ravioli, smothered turnip soup, slow-roasted duck, sweet potato turnovers, and the Sazerac cocktail. --J AIME NEW YORK; 150 culinary destinations for food lovers (Editions Alain Ducasse, 620 pages, $52 CAN hard covers) is by well-known chef and educator Alain Ducasse, assisted by Alex Vallis. The book weighs 11.5 pounds (just over 5 kilos) and has a padded cover to protect your foot if you drop it?? Included is a portable guidebook to take with you on your outside journeys. There are lots of photos and materials on restaurants in New York City. The basics range from hot dogs in Brooklyn to restaurants in Manhattan, with histories and food accounts plus recipes. Ducasse also wrote J Aime Paris, but that book had 200 destinations. --SWEET DELIGHTS FROM A THOUSAND AND ONE NIGHTS (I.B. Taurus, 2013; dist. Raincoast, 254 pages, $33.50 CAN hard covers) is by Habeeb Salloum and his two daughters, Muna and Leila. It is an historical account of traditional Arab sweets and the sweet tooth of the caliphs and their feasts. The book has academic scholarship, with footnotes, glossary, bibliography and 32 colour plates. The 300 recipes are derived from nine major mediaeval Arabic cookbooks, written 1100-1400. About 1600 preps were examined: pastries, cookies, puddings, cakes, pies, candies. Their next book is to be Mediaeval Delights from the Arabian Nights, concentrating on the feasts. --MARY PRATT (Goose Lane Editions, 2013, 160 pages, $55 CAN hard covers) is the catalogue for the Mary Pratt career retrospective now touring Canada (St. John s, Windsor, Kleinberg, Regina, Halifax). Here are 75 reproductions of her most renowned work which includes Eggs in an egg crate, Salmon on saran, Eviscerated chickens, and Cod fillets on tin foil. There are also five essays about her work which elevates the mundane to the monumental all food related paintings. --CUISINE NICOISE (Gibbs Smith, 2013, 240 pages, $44 CAN hard covers) deals with the cooking of the French Riviera, as written by Hillary Davis, a food writer who lived near Nice for 11 years. The cuisine has always been dependent on locally accessible food, with lamb-pork-game-duck-chicken dominating over beef. Most of the cuisine is, of course, related to Italian food: there is a good commingling over time. The wide range here includes a dozen soups, 13 salads, plus meats and desserts. --PATISSERIE (Rizzoli, 2013; dist. Random House Canada, 800 pages, $55 CAN hard covers) is by Christophe Felder, a master pastry chef with 20 French cookbooks to his name plus a major pastry school in Strasbourg. This book is subtitled Mastering the fundamentals of French pastry and promotes the techniques over the recipes: nuances of rolling out dough for croissants, caramelizing apples for a tarte tatin, and so forth. The 210 preps have 3200 step-by-step photos. Basic chapters and sections deal with cr me patisserie, pate a choux, chocolate ganache, and decorations with sauces and syrups. --MOLECULAR GASTRONOMY AT HOME (Firefly Books, 2013, 240 pages, $29.95 CAN hard covers) is by Jozef Youssef, who has worked in several places in the UK and trained in molecular gastronomy with Heston Blumenthal. He also manages www.kitchen-theory.com. He uses food science to being flavour, texture, taste and aromas to recipes in new ways. And now you can do it yourself (DIY) at home! Step-by- step photos demonstrate techniques, although sometimes you ll need some close domestic equivalent. Sous-vide, transglutaminase (meat glue), dehydration, centrifugal cooking, evaporation, rapid infusion, adding smoke, spherification, carbonation, foams and airs, the hydrocolloids of gels and gums, liquid nitrogen they are all here, along with food pairing and inspired avant-garde presentations. The actually does take culinary physics out of the lab and into the kitchen. --THE MAGNIFICENT CHICKEN (Chronicle Books, 2013, $28 CAN hard covers) is a revised and expanded version of a 2001 book, photographed by Tamara Staples. These are championship chickens, with more than 40 breeds here and an informative text. The introduction explores the finer points of poultry shows and chicken portraiture. --FEAST; generous vegetarian meals for any eater and every appetite (Chronicle Books, 2013, 288 pages, $39.99 CAN hard covers) is by Sarah Copeland, once a lead recipe developer for the Food Network and now a major US cookbook author and food writer. It s a good book for a variety of lifestyles: transitioning, adding more meatless dishes to the diet, giving up red meat, moving on from poultry and seafood. The 140 preps are arranged by meal occasion of breakfast, brunch, sammies, meals in a bowl, and sweets. She convinced me that I could begin my day with a kale shake, although I d rather try roast broccoli and chickpeas with ricotta and kale, or a caprese for four seasons. --DANIEL (Grand Central Life & Style, 2013, 396 pages, $60 CAN hard covers) is the long awaited book by Daniel Boulud, the multiple Bear Award winner who runs 14 restaurants (7 in New York City) including one in Toronto. There are essays here by food writer Bill Buford on preparing over a dozen recipes. The whole book contains over 100 recipes with Boulud s insights: these are preps from his restaurants and the photos are for the professional platings. Each prep actually has two recipes: one as used in the resto and another for making at home. He s got four seasonal menus based on his fave French regions: Alsace, Normandy, Provence, and Lyon. For this book, they ve called in the heavy duty top log rollers of Keller, Ripert, Pepin, Vongerichten, and Guerard. What, no Batali? and gift books for the drinker? Try --diffordsguide GIN: the bartender s bible (Firefly Books, 2013, 350 pages, $39.95 CAN hard covers) is by Simon Difford, an award-winning spirits writer and consultant. Here he spotlights the craft gin distilling movement, as well as the larger boys. It is the story of juniper infusion, the travel from Netherlands to London, the penny gin, the G & T, the G & French and G & It. There s a chapter on how it is made, 18 profiles of the big distilleries (e.g. Tanqueray and their Rangpur), some classic gin cocktail recipes, and a directory/tasting notes for about 175 gin brands from around the world (BC s Victoria Gin is here). --BORDEAUX LEGENDS (Stewart, Tabori & Chang, 2013, 288 pages, $62 CAN hard covers) is by Jane Anson, a wine writer and educator specializing in Bordeaux wines. It s a 500 year history of the five First Growths as listed in 1855 Chateaux Haut-Brion, Lafite Rothschild, Latour, Margaux, and then Mouton Rothschild more than a century later. There are notes on how the wines are produced and sold in the marketplace. And it is also loaded with anecdotes, historical data, and great photos (from Isabelle Rozenbaum). --WORLD BEER (DK Books, 2013, 300 pages, $40 CAN hard covers) details over 100 different styles of beer from 800 craft and classic breweries with nearly 1000 different brews. It covers Unibroue s Maudite and Vancouver Island Brewery s Hermannator Ice Bock through to Belgian Achel beers. It s arranged alphabetically by brewery, with great thumbnail sketches and 750 full-colour photos (mostly label shots). Canadian breweries are limited to just 33. For the more literate person, there are the histories and memoirs of writers, chefs, and wine people. Some have called these memoirs creative non-fiction , many with embellishments and gilding. And most of them suffer from a lack of indexing, which makes it difficult to find what the writer said about another person or subject. But this also avoids the potential for lawsuits and disjointed noses. Nevertheless, they are rewarding to read. Who cares about poetic license? Here then are some that stood out from last year s run, and any of them would make great gifts for the reader. Here we go, in no particular order --MAST BROTHERS CHOCOLATE (Little, Brown, 2013, 276 pages, $44 CAN hard covers) is by Rick and Michael Mast. These are stories of the bean-to-bar craft chocolatiers. They do small batch roasting for leading chefs (Keller, Waters, Ducasse). The book is part memoir, part cookbook, with classic desserts of chocolate cookies, brownies, whoopee pies, chocolate cakes, and savouries (scallops and cacao nibs, cocoa coq au vin). --DINNER WITH MR. DARCY (CICO Books, 2013, 160 pages, $29.95 CAN hard covers) is by Pen Vogler, who has recreated many historical recipes for the BBC and Penguin Press. These are recipes inspired by the novels and letters of Jan Austen they are sure to be winners, especially with any Janeite. As the book says, Austen used food in her novels as a way of showing kindliness among neighbours, as part of the dynamics of family life, and for comic effect. Preps here have been updated, and there are sidebars on Regency food. There is a breakfast at Northanger Abbey (a great b & b place!), Mrs. Bennet s dinner for Bingley and Darcy, plus more suppers, teas, picnics, Christmas food, and even preserves and drinks. --IN THE KITCHEN WITH ALAIN PASSARD (Chronicle Books, 2013, 96 pages, $19.95 CAN hard covers) has been written and illustrated by Christopher Blain (a graphic novelist), with some 15 recipes by Passard who runs the 3-star Michelin L Arpege in Paris (he removed meat from his menu in 2001). It s a graphic novel with hundreds of panel illustrations, inside the world and mind of a Master Chef. It s an insider s look at the creative process, first published in France in 2011. Try squab dragee with mead or potato paillase with sage and garlic. --BUT MAMA ALWAYS PUT VODKA IN HER SANGRIA! (St. Martin s Press, 2013, 272 pages, $29.99 CAN hard covers) is by Julia Reed, who writes about the South in food and drink. This is a collection of 28 essays (with an index!) celebrating eating, drinking, and making merry. It s got 100 recipes plus engaging anecdotes and stories. She talks about the quenelle at La Cote Basque in NYC, the steaks of Alkaide in Madrid, the southern garden, Afghanistan, the Mississippi Delta, Florida Gulf Coast, Paris, the gin factories, and other stories dealing with her father and her mother. --WHERE AM I EATING? (Wiley, 2013, 279 pages, $27.95 CAN hard covers) is a travelogue undertaken to uncover the realities of the global food economy. Kelsey Timmerman writes by product the coffee of Columbia, the chocolate of the Ivory Coast, the bananas of Costa Rica, lobster, apple juice of Michigan (but not of Canada) in which farmers in China have cornered the apple juice market. Much of the book deals with labour issues, such as Fair Trade practices, as he details what it is actually like to work in that particular country s agricultural industry. --THE CASSOULET SAVED OUR MARRIAGE (Roost Books, 2013; distr. Random House Canada, 255 pages, $19.95 CAN hard covers) has been edited by Caroline Grunt and Lisa Harper. These are true tales of food, family, and how we learn to eat . 29 essays go over our relationship to food, with 28 uncomplicated recipes: foods dealing with kosher, junk, soul, busy weeknights, holiday feasts, vegetarian table. --IN MEAT WE TRUST (Houghton Mifflin Harcourt, 2013, 368 pages, $33 CAN hard covers) is by food and beverage historian Maureen Ogle. It s a history of meat-eating in America (nothing on Canada that I could glean), with a concentration on lifestyle and culture. She clearly shows that concerns about agribusiness and safety are not new. And while the average Euro had meat once a week, the average American ate 200 pounds a year. The Colonial period gives way to the 19th century meat packers (Swift, Armour) later joined by Tyson, Cargill and ConAgra. Cattle drives, feedlots, Chicago it is all here. Strangely, I didn t see any references to killing floor . --POOR MAN S FEAST (Chronicle Books, 2013, 287 pages, $32 CAN hard covers) is by Elissa Altman. The publisher describes it as a love story of comfort, desire, and the art of simple cooking . It s a series of witty thoughts with 26 preps. 30 different topics have been culled from her blog poormansfeast.com, which won a Beard Award in 2012 for blogging. She has also written widely about food in many print articles. Endorsement also comes from Mollie Wizenberg and Deborah Madison. --A SUITCASE AND A SPATULA (Ryland Peters & Small, 2013, 144 pages, $28.95 CAN hard covers) is by Tori Haschka, a travel and food blogger (eatori.com). She experiences latte banana bread in Sydney and sangria prawns in Estoril, not to mention sardines with fennel and Campari in Venice. Hey, she s even been to Menton! So these are recipes and stories from around the world, like a scrap book with both long and short essays. --ONE SOUFFLE AT A TIME (St. Martin s Press, 2013, 320 pages, $31.99 CAN hard covers) is by Anne Willan, founder of La Varenne (1975). It is mostly her autobiography as she grappled with the smug closed world of French cuisine, but it is also the story of her comperes: Julia Child, James Beard, Simone Beck, Craig Claiborne and Richard Olney. She opens her memoir with a listing of 9 things I ve smuggled in my suitcase . Over the years she s written books and done PBS food shows. Here she also adds 50 of her favourite recipes. and some worthwhile novels: --SOY SAUCE FOR BEGINNERS (New Harvest, 2013, 304 pages, $28.95 hard covers) is by Kirsten Chen, a Steinbeck Fellow and Pushcart nominee. It s the story of Gretchen Lin who leaves San Francisco for her childhood home in Singapore. But in order to avoid a floundering marriage in Frisco by flight, she comes back to her mother s drinking problem and the machinations of her father s artisanal soy sauce business. It s a definite relationship book with some resolution. --TOMORROW THERE WILL BE APRICOTS (Houghton Mifflin Harcourt, 2013, 320 pages, $27.95 hard cover) is by Jessica Soffer. It s the story of a woman who pores over cookbooks, re-connecting with her chef mother via recipes and food. Some preps are here, such as masgouf (carp dish from Mesopotamia). --PINOT ENVY; murder, mayhem, and mystery in Napa (Bancroft Press, 2013, 208 pages, $21.95 hardbound) is by Edward Finstein, my long-time colleague in the Wine Writers Circle of Canada. He s at www.winedoctor.ca where he dispenses wine knowledge. Here, in his first novel, he is applying some of that skill in tracking down, by investigatory work, rare artifacts in the wine business through his op, Woody Robins, who practices in the Napa. Woody s been hired by a wealthy collector to track down a stolen double-magnum red Burgundy that once belonged to Napoleon. He works with a girlfriend and his Aunt Sadie, as well as a friend within the Frisco police department. There are the usual scandals and murders along the way. It is well-plotted and moves from page-to-page. It should certainly appeal to those mysteries fans who are tired of twee mysteries dealing with cooking subplots: here s a hard-driven, hard-bitten story in the roman noir style, so much so, that it should actually be called PINOT NOIR (but I guess that name has already been taken by a grape). C. Family values Christmas gift cook books would have to include: --FAMILY COOKBOOK (DK Books, 2013, 496 pages, $35 CAN hard covers) is an in- house production from DK Books, with 700 easy-to-prepare recipes with children and adults in mind. There are over 1000 full-colour photos here. Each prep has a nutritional breakdown. --THE KINFOLK TABLE (Artisan Books, 2013, 368 pages, $43.95 CAN hard covers) is from Kinfolk magazine. It s a collection of some 100 recipes designed for unfussy dining for small gatherings. It is a bit rustic, but then all the preps come from tastemakers in small towns throughout North America and Europe. These are reliable dishes for memorable dining. Every meal (including breakfast) and every season is covered; there are also menus such as winter menu featuring roast chicken, greens and potato soup, and focaccia. --THE PREPPY COOKBOOK (New Harvest, 2013, 256 pages, $30 CAN) seems to be a perfect gift book, written by Christine E. Nunn. These are the classic recipes for the modern prep. This is the preppy kitchen, with a pantry and desire for summer living at the cottage with family and friends, sports, the European tour, the brunches, cocktail parties, showers, holidays, and entertaining. Typical recipes include pissaladiere and lobster rolls. Don t forget the preppy rules at the table: martinis are never made with vodka; tea sandwiches have no crusts; always pick up asparagus with your fingers. --BOLD (Workman Publishing, 2013, 410 pages, $24.95 CAN soft covers) is by Susanna Hoffman and Victoria Wise, both chefs at Chez Panisse in its early days. This is a cookbook collection of some 250 preps with big flavours, covering all courses from apps to desserts. It s a global fusion meld of flavours, ingredients, and warming meals for home. Both chefs have collaborated before, and have 330,000 copies of two books in print. This is family comfort food: slow-roasted braises and roasts, steaks, hearty soups, platters of veggies, heavy pastas and grains, plus indigenous wild game and rich desserts. Sidebars cover advice and tips, people and places, food history, and general trivia. --THE VINTAGE TEA PARTY YEAR (Mitchell Beazley, 2013, 304 pages, $32.99 CAN hard covers) is by Angel Adoree, the creative director of the project. These are how tea parties used to be let s bring them back!! You can wave the Union Jack at a New Year s Eve tea party, a children s tea party, a tea for two affair (e.g. Valentine Day), a bachelorette party, wedding or baby shower, a street tea party, and Christmas. A dozen offerings in all. For each event, there is a selection of best foods, drinks and d cor. But of course you can mix and match recipes, craft projects and hair styles whatever. She concludes with how to create a sequin snood. --COOKING SLOW (Chronicle Books, 2013, 224 pages, $41 CAN hard covers) is by Andrew Schloss, a food author and former president of IACP. This is home cooking recipes for slowing down and cooking more, emphasizing braising, roasting, grilling, baking, frying and steaming. He also uses a slow cooker and sous vide techniques. There are great photos for most dishes: family smoked pork chops, greens and beans steamed in beer and bacon, and osso buco with apples and bourbon. --ROSE MURRAY S CANADIAN CHRISTMAS COOKING. 2d ed. (Whitecap Books, 2013, 162 pages, $19.95 CAN paper covers) is an old favourite originally published by Lorimer in 1979 as The Christmas Cookbook. Of course, Murray has updated and regraded the preps, deleted and added recipes with a collection of classics and modern alternatives. There are a lot of baking items here, and there are also full menus for themed feasts on Christmas Day and a New Year s menu (the only thing missing is a menu for a Birthday Celebration on Christmas Day my wife would love it). Historical notes have been added here and there. --ONE GOOD DISH (Artisan Books, 2013, 256 pages, $30 CAN hard covers) is by David Tanis, food writer weekly with the New York Times (City Kitchen). Here he emphasizes the pleasures of a simple meal: just great for cooking at home with uncomplicated food. The book is an eclectic collection of his fave dishes, some meant for two, others for a large crowd. But usually it is a one dish meal, such as spaghetti with bread crumbs and pepper, or breaded eggplant cutlets, or south Indian cabbage with black mustard seeds. --THE SOUP & BREAD COOKBOOK (Rodale Books, 2013, 308 pages, $27.50 CAN soft covers) is by Beatrice Ojakangas, author of 28 (!) cookbooks. She s written everywhere, and specializes in Scandinavian cuisine. Here she has more than 100 seasonal pairings for simple meals. It s arranged by season, beginning with Spring. Each meal is a combo of a soup and some (different) bread. So there is a May Day celebration soup with Scottish currant bannock, a walleye chowder with Parmesan garlic bread, and a chicken and dumpling soup with Dutch raisin bread. I like the suggestion of a bread for each soup, but the adventuresome out there can easily mix and match. --PIZZA BREAD & MORE (Taunton Press, 2013, 240 pages, $24 CAN soft covers) is by Academia Barilla, an Italian centre for the preservation of Italian gastronomic culture. Here they feature 100 or so recipes for focaccia, ciabatta, rolls, breadsticks, crackers, calzones, and pizza (thin- and thick-crust). And of course you can do it all at home. Easy to use with lots of Chef s Tips. --ALICE EATS (Whitecap Books, 2013, 264 pages, $29.95 CAN hard covers) is by Pierre A. Lamielle and Julie Van Rosendaal: he s a graphic designer and food illustrator/cooking school grad; she s a food correspondent on CBC Radio One and food editor of Parents Canada. Here is the full text of Alice s Adventures in Wonderland, as well as appropriate recipes, photographs, and new illustrations. All the preps have been inspired by the characters and events in the story: Mock turtle soup, Queen of Hearts jam tarts, Little girl bacon-and-egg-salad sandwiches. A great Holiday gift. --MELT (Little, Brown, 2013, 212 pages, $33 CAN hard covers) is the art of macaroni and cheese, as written by Stephanie Stiavetti and Garrett McCord. But they use fine cheeses and unfamiliar pasta shapes. The 75 recipes are organized by style stove-top, salads, casseroles, sweets. For example, there s Goat with edamame, fennel and rotini; Pumpkin stuffed with fontina, sausage and mac; Blue cheese with squash, sage butter, and rotini. This book is upscale all the way, but it might be a way for parents to join kids at the dinner table with a serving of mac and cheese . The book concludes with a cheese compendium, a pasta guide, and a resources list. --BEST OF ROSE REISMAN (Whitecap, 2013, 428 pages, $36 CAN hard covers) is a collection of preps, largely drawn from her Metro newspaper columns and her Huffington blogs. These are healthy recipes, celebrating her 20 years in the food writing business (she s the author of 16 cookbooks, runs a catering business, and is a restaurant consultant) . It also comes with advanced log rolling, which I felt wasn t needed for her. Each prep has health tips and nutritional data. Most everything is also low-fat. A good family resource. SUBSET FOR FAMILY: Your HEALTH --THE SOUTH BEACH DIET GLUTEN SOLUTION COOKBOOK (Rodale Books, 2013, 262 pages, $31.99 CAN hard covers) offers 175 slimming and gluten-free recipes. Every meal is covered. Arthur Agatston, MD, the author, is the originator of the South Beach Diet. Many of the recipes take 30 minutes or less from start to finish. Not only is gluten gone, but also most highly refined flours, sugars and saturated fats. Part Two: STOCKING STUFFERS =========================== Stocking stuffers are at the top of everybody s gift list: something affordable (under $10, up to $25) that can also double as a host gift, something small and lightweight. Most of the books here are paperbacks. And of course, they can stuff an adult stocking. Typical for food are: --DISHES (Artisan Books, 2013, 456 pages, $17.50 CAN paper covers) is by Shax Riegler. It covers some 623 colourful dinner plate patterns from around the world. Riegler provides historical details and anecdotes for each. It s arranged by theme (art and craft, flora & fauna, people and places, holidays). Artists covered include Frank Lloyd Wright; manufacturers include Wedgwood and Spode. --PIE POPS (Gibbs Smith, 2013, 96 pages, $23 CAN hard covers) is by Marcie Ballard, and PIE POPS (Ryland, Peters and Small, 2013, 64 pages, $19.95 CAN hard covers) is by Carol Hilker. They cover the same ground: mini-pies on a popsicle stick, either sweet or savoury but always portable. This is good fun at Christmas. Ballard gives us 40 preps, including smores, nutty nutella, lemon meringue, and chocoholic. Each recipe makes two dozen. Hilker gives us 30 preps, including chocolate-dipped key lime pie pops, chicken pot pie pops, orangesicle pie pops, and butterscotch pecan pie pop. --200 EASY CAKES & BAKES (Hamlyn, 2013, 240 pages, $8.99 CAN paper covers) is part of the 200 Easy series, a trusty database of recipes. Covered are cake, muffins, cupcakes, brownies, cookies, and savouries such as cheese straws or soda breads. --CHOCOLATE CHIP COOKIES (Chronicle Books, 2013, 128 pages, $23 CAN hard covers), by the team of Carey Jones and Robyn Lenzi, has a slight 40 recipes, but these cover crispy cookies, soft cookies, vegan, gluten-free, salty and nutty versions. There are some contemporary flavours here, such as coconut-sesame and olive oil. --CEREAL SWEETS & TREATS (Gibbs Smith, 2013, 96 pages, $23 CAN) is by Jessica Segarra who incorporates all those morning dry cereals into desserts and snacks: bars, cakes, muffins, candies, cookies, frozen items. They add texture and some flavours, as well as sugar replacement, to the end product. It s a fun thing, like pie pops. --CLASSIC CANDY (Skyhorse Publishing, 2013, 119 pages, $16.95 CAN soft covers) by Abrigail Gehring deals with old-style fudge, taffy, caramel corn, and others. The 60 recipes cover brandy balls, peanut butter cups, raspberry pate, and citrus hard candy. --PORK CHOP (Chronicle Books, 2013, 128 pages, $27.95 CAN hard covers) is an interesting single ingredient book from Ray Lampe. There are 60 preps for such as spicy pork chop lettuce wraps. Various cooking styles are listed: BBQ, grilled, breaded, fried, baked, jerked, stir-fried, slow-cooked, sammie, and salad. Just watch out for bones. --WING IT! (Gibbs Smith, 2013, 96 pages, $23 CAN hard covers), by Robert Quintana, has about 30 preps for spicy chicken wings and sides (salads, BBQ beans, veggies, chutneys). Included are some recipes using curry and garam masala for the serious wing lover. The mother lode of small stuffers must be Ryland, Peters & Small. All of their small gift books are hard covers, usually line priced at $19.95, with 64 pages. Here s just a sampling of the latest, suitable as stuffers or host gifts: the above-mentioned PIE POPS; MAC N CHEESE (by Laura Washburn who gives us pancetta & gorgonzola & tomato additions, or Serrano ham and Spanish blue); BOOTLEG BAKERY (by Kiki Bee, 28 recipes for decadent cakes and desserts with a cheeky cocktail twist); RETRO CAKES AND COOKIES (by Wendy Sweetser, 25 nostalgic cakes and cookies such as Anglesey cakes, plus nostalgic trivia about each); and BURGERS & SLIDERS (by Miranda Ballard, 30 recipes of mini-burgers such as lamb and feta with tzatziki and baby spinach). Other little books, for beverages, include those on wine and spirits: First up, wine --HELLO, WINE (Chronicle Books, 2013, 228 $29 CAN paper covers) is by Melanie Wagner. She tells us the most essential things you need to know about wine. It s delivered in point form, a good idea, and relatively quick to memorize. There are also recommendations for the US market, illustrations, and party menus for tasters. --WINE: HOW TO CHOOSE, TASTE & ENJOY IT (Ryland, Peters & Small, 2013, 96 pages, $9.95 CAN hard covers) has an unbeatable price. Jonathan Ray is a drinks columnist for GQ. The grape varieties are covered, wine labels, storage, service, tasting, and more. It was first published in 2001, and of course it is now updated. --THE ESSENTIAL SCRATCH & SNIFF GUIDE TO BECOMING A WINE EXPERT (Rux Martin/Houghton Mifflin Harcourt, 2013, 22 boards $24.99 CAN) is by Richard Betts, a Master Sommelier. His belief is that wine is a grocery, not a luxury. It comes complete with a map and aroma wheels. As a scratch and sniff book , it has aromas of pears, stone fruit, red fruit, vanilla, black fruit and assorted spices and herbs (dill). It is a great evening s entertainment. Next up, cocktail books -- --COCKTAILS FOR A CROWD (Chronicle Books, 2013, 96 pages, $22.95 CAN) is by Kara Newman, and features 40 recipes for making popular drinks in party-pleasing batches. So bring out the pitchers! Here she scales upwards for punches and cocktails, such as a litre of margaritas (one of my faves). There s the usual primer on equipment, ingredients and garnishes. But of course beware of leftovers! --TRUE BLOOD (Chronicle Books, 2013, 128 pages, $23 CAN), compiled by those involved with the HBO show, has 45 preps and cocktails by Dawn Yanagihara. Desserts and snacks are in bites , many drinks include no alcohol (don t want to thin that blood!), and also what to eat while watching the show. --THE BEST CRAFT COCKTAILS & BARTENDING WITH FLAIR (Page Street, 2013, 224 pages, $21.99 CAN paper covers) is by Jeremy LeBlanc and Christine Dionese. The main chapters include party drinks and punches, classics with a twist, exotic cocktails, and a collection of syrups-infusions-elixirs. There are also an enormous series of tips and tricks and advice for enhancing your bartending experience. Try The Crawling Milan or a Rhubarb Syrup or Sangria Manzana. Of particular value: the book is constructed so that the pages nicely lie flat. --WINTER COCKTAILS (Quirk Books, 2013; distr. Random House Canada, 2013, 160 pages, $24.95 CAN) is by Maria DelMar Sacasa. She presents 100 seasonal recipes for mulled ciders, hot toddies, punches, pitchers, plus cocktail snacks. You can re-create hot buttered rum, English Christmas punch, pumpkin-bourbon egg nog, coquito, and salted caramel hot chocolate. She s also got a whack of entertaining and food ideas, plus bar set ups. --THE ARCHITECTURE OF THE COCKTAIL (Race Point Publishing, 2013, 144 pages, $18 CAN hard covers) is by Amy Zavatto. She tries to construct the perfect cocktail from the bottom up: should it be stirred or shaken? In which order do you pour ingredients? How many ice cubes to be added? What stemware is appropriate? Mixing and straining? It is a tech book, designed to appeal to the male techie who drinks. There are blueprints for each cocktail (about 75 of these) with recipes for classic and contemporary drinks. It is a very handy size for keeping at the bar. --APOTHECARY COCKTAILS (Fair Winds Press, 2013, 160 pages, $23.99 CAN spiral bound) is by Warren Bobrow. He s collated many restorative drinks from the past, with some contemporary spins. We used to call these things snake oil , as charlatans would tout them from a wagon. But pharmacies did prepare tincture, butters and herbal remedies with an alcohol base for curative benefits, usually poor digestion. Now they have appeared in trendy bars. Bitters and vermouths fly off the shelves of liquor stores. Bobrow gives a history (Chartreuse, Peychaud s Bitters, etc.), and goes on to discuss herbs, flowers, extracts, and spices. Oh, would that we had Everclear in Ontario (it s in Alberta) 196 proof distilled spirit, perfect for infusions so that we can make our own at home. Nevertheless, this is a delightful book, made all the better with a spiral binding so that it can be flat on the table. --GIN, VODKA, TEQUILA (Duncan Baird Publishers, 2013; distr. Random House of Canada, 208 pages, $20.95 CAN hard covers) is by Brian Lucas. It has been extracted from Duncan Baird s The Big Book of Cocktails. There s a short primer on bars, followed by a long chapter on gin, then vodka, and then tequila (shortest chapter). If you love white spirits, this is the book for you. Preps listed in both avoirdupois and metric forms of measurement. A large typeface also helps. --INSTANT EXPERT WHISKEY (Princeton Architectural Press, 2013, 144 pages, $19.95 CAN hard covers) is by John Lamond, and is one a series labelled Instant Expert , a sort-of Dummies guide, but more compact for traveling or shopping. Lamond takes us through the tech process and ends with tasting notes, featuring single malts and bourbons plus some blends. There s a glossary, but its main importance is its portability and thumbnail sketches. --DRINK MORE WHISKEY (Chronicle Books, 2012, 176 pages, $24 CAN hard covers) is by Daniel Yaffe, with the subtitle everything you need to know about your new favourite drink . It is meant for consumers who are looking to drink better whiskey from Canada, US, Scotland, Ireland, and other places. To this end he s also got 20 recipes for cocktails scattered throughout. For example, there are three from Canada Scofflaw, Court Jester, Saskatchewan Punch (do these suggest Duffy, Ford and Wallin?) along with descriptions of how they came to be. Last year I mentioned a book DRINKING GAMES. There s an update a kit of beer mats (DRINKING GAMES, Ryland, Peters and Small, 2013, $16.95 CAN). Here are 15 beer mats (3 each of 5 designs) with the rules for 25 drinking games. A necessary accompaniment to beer . And for no alcohol, consider --MAKING YOUR OWN COFFEE DRINKS (Skyhorse Publishing, 2013, 99 pages, $17.95 CAN hard covers), by Matthew Tekulsky, tells you how to make coffees and how to make drinks (e.g. spiced coffee cider, blended banana coffee, iced almond coffee). He covers espressos, cappuccinos, lattes, mochas, and more. He s got hot and cold drinks, along with a glossary of terms. --THE GREAT TEAS OF CHINA (Raincoast, 2013, 72 pages, $16.99 CAN paper covers) is by Roy Fong, owner of Imperial Tea Court in San Francisco. He s a master of the art, and details white tea, green tea, black tea, oolong 11 types in all with illustrations, maps and stories. And there are even a few non-books, such as the AFTERNOON TEA WITH BEA SET (Ryland, Peters and Small, 2013, $22.95 CAN) which complements the book of the same name which I had reviewed last year at Christmas. The kit includes a 64 page cookbook with 30 preps for cakes and sandwiches, 12 cupcake wrappers, 12 cake toppers, and 10 invitations with envelopes. This is all you would need for a tea party with friends. Annual calendars are always monster hits and are often appreciated, both the wall and the desk type. The best of the desk are the page-a-day (PAD) calendars from Workman. A YEAR OF BEER 2012 (Workman, 2013, $16.99 CAN) has a combined Saturday and Sunday page. Most of the beers appear as imports in Canada, but otherwise there are few Canadian brews included. Lights, wheat, lagers, ales, porters, stouts, seasonal beers, and lambrics they re all here, 161 craft beers. Check out Brew Dog s The End of History at 55% ABV. Other material in this PAD includes beer festivals, beer facts, label lore, trivia, and vocabulary. There are also must-try beer recommendations. If you buy any of the PAD calendars, then you can go online to the website and pick up other stuff, usually free at www.pageaday.com. For wall calendars, there is COLLECTIBLE TEAPOT & TEA CALENDAR 2014 (Workman, 2013, $14.99 CAN) which has, for every month, a distinctive teapot and tea service set, plus an indication and preps for sweets and nibbles for a tea party. Great fun, which encourages you to have a monthly tea party, even if you don t own the appropriate tea pot. The calendars are worth saving if you are a collector. 365 DAYS OF EXTREME CAKES 2014 (Workman, 2013, $15.99 CAN) has been put together with cake designs from Cake Alchemy, City Cakes in New York, Colette s Cakes, Lulu Cake Boutique, and Riviera Bakehouse. These edible masterpieces are sculpted out of sugar and fondant: wedding cakes, replicas of cathedrals, holiday cakes, sushi platter cake. Each month has a theme, and there is lots of baking here. There are also some journal and organizer items. FRUIT & VEGETABLE GARDEN NOTES (Ryland, Peters and Small, 2013, 192 pages, $18.95 CAN hard covers) is for both novices and experienced gardeners. Here you can plan a veggie garden layout, record the successes of different seed types and plant varieties, and organize the year. The blank pages will be good for a diary and sketching beds; there is also an envelope for storing seed packets and labels. DRAWING FOOD (Chronicle Books, 2013, 180 pages, $19.95 CAN paper covers) is a sketchbook with drawing techniques for food: use it for anything and everything in the kitchen, for all foods, and produce a sort-of diary at the same time. It is also portable enough to take with you to markets, farms and cafes. RECIPE ORGANIZER (Ryland, Peters and Small, 2013, 128 pages, $34.95 CAN, hard covers) has eight dividers and pockets for storage, plus 20 perforated tear-out pages and some stickers. It is ring-bound and sturdy. The organizer helps you store everything in one place with lined pages and dividers. There are built-in cooking guides and conversion charts. WINE JOURNAL (Ryland, Peters and Small, 2013, 144 pages, $24.95 CAN hard covers) is similar, but for wine. It s got four dividers and pockets, colour photos, space for wine tasting notes, wine cellar advice and listing space, plus some tips and advice from Jonathan Ray and Andrew Jefford. BEER TASTING NOTES (Ryland, Peters & Small, 2013, 192 pages, $18.95 CAN soft covers) completes the offerings. There s a listing of the characteristics to some 100 craft beers, an envelope to store labels, bottle caps or beer mats, and space for notes. And so on to the wine annuals. The two international leaders are HUGH JOHNSON S POCKET WINE BOOK 2014 (Mitchell Beazley, 2013, 336 pages, $17.99 CAD hard bound) and OZ CLARKE S POCKET WINE GUIDE 2014 (Pavilion, 2013, 368 pages, $15.95 CAD hardbound). Both are guides to wines from all around the world, not just to the best wines. Similarities: Johnson claims more than 6000 wines and growers are listed, while Clarke says more than 7500 wines, but then recommends 4000 producers. News, vintage charts and data, glossaries, best value wines, and what to drink now are in both books. The major differences: Johnson has been at it longer this is his 37th edition (Clarke is celebrating his 23rd anniversary) -- and has more respect from erudite readers for his exactitude and scholarliness. His book is arranged by region; Clarke s book is in dictionary, A Z form (about 1600 main entries). It is really six of one, or half a dozen of another which one to use. This year, though, the Clarke book is a couple bucks cheaper. Apparently, Amazon.Com reports that many people buy both, for about $20 US total. Both books have notes on the 2012 vintage and some details about 2013 potential, along with a closer look at the 2011. It is fun to look at the two books and find out where they diverge. As a sidelight, Johnson and Oz are moving more into food: there is a 13 page section on food and wine matching in the former, while Oz has 6 pages. Johnson also has a listing of his personal 200 fave wines. Both books could profit from online accessibility or a CD-ROM production. What I don t like about both books is that they come out too early. Johnson was available August 15, while Clarke was released on October 3. I guess that this gets them off the hook about having to comment on the 2013 harvest and vintage in the Northern hemisphere!! Other wine annuals mostly paperbacks -- deal with recommended wines, not all of the wines in the world. They can afford the space for more in-depth tasting notes (TNs) of what they actually do cover (usually just wines available in their local marketplace). These are for Canada, in 2014: THE 500 BEST-VALUE WINES IN THE LCBO 2014 (Whitecap, 2013, 256 pages, $19.95 CAN paper back) takes a run at the wines at the LCBO. This sixth edition by Rod Phillips (wine writer for the Ottawa Citizen) has wines arranged by wine colour and then by region/country with price and CSPC number. Each value wine gets a rating (the basic is three stars out of five), and there is an indication of food pairings. A good guidebook, but I m afraid most people will just look through it for the 5 star selections and leave it at that. Turnover in Ontario occurs regularly as quotas are unmet or prices rise or the producer decides it is time for a change; there are 140 new entries this year, which is about a third of the book. Coverage is limited to LCBO General Purchase wines and LCBO Vintages Essentials, the wines that are available (if only by special internal order) in every LCBO store. New this year is the fact that there are NO three star notations: everything is 3.5 stars or better. And Phillips has included the newish LCBO perceived sweetness notations rather than the older Sugar Codes. HAD A GLASS 2014; top 100 wines under $20 (Appetite by Random House, 2013, 176 pages, $19.95 CAN paper covers) is by James Nevison, the co-author of Have a Glass; a modern guide to wine. He reports regularly at www.halfaglass.com. Had a Glass showcases top inexpensive wines available with national distribution. He tries to pick wines available to match any occasion, and along the way he provides tips on food and wine pairing and stemware. The first forty pages present all the basics. I am not sure why the basics are here since the book is really about the top 100 wines. Most readers/buyers will head straight for the listings which follow, one per page, for whites, roses, reds, aperitifs, dessert wines and sparklers. In view of rising prices, he also covers some splurge wines. For Ontario, this is just at the very time that the LCBO is concentrating on the $15 to $19.95 spread. There are indexes by countries and by wine/variety. Tasting notes are pretty bare bones, but each wine does have a label, description of the product, a price, and some food matches. ON THE DEAN S LIST: MY 16TH ANNUAL SURVEY OF FOOD AND WINE-RELATED BOOKS SUITABLE AS HOLIDAY GIFTS FOR THE 2012/13 PARTY PERIOD DECEMBER 2012 =============================================================== By Dean Tudor, Ryerson Journalism Professor Emeritus and Gothic Epicures Writing, www.deantudor.com (World Wine Watch Newsletter). Blogs: http://gothicepicuresvincuisine.blogspot.com. http://fauxvoixvincuisine.blogspot.com. ------ There are so many new food and wine books out there for people who have picky tastes!! What to choose? I have cast about for material and have come up with a decent selection to satisfy any pocketbook, any host, and any friend. All books and book-like materials that are listed here are RECOMMENDED, and probably can be purchased at a discount via Amazon.Ca, Chapters.Ca (with free delivery on a total purchase of over $25), or even The Book Depository in Guernsey. Price Alert: because of US dollar fluctuations with Canada, all prices may vary. I have used CAN wherever I know it. Part One: TOP GIFT IDEAS ======================== A. Art/travel/history books might be some of the best books to give a loved one (or to yourself, since you are your own best loved one), because most may cost you an arm and a leg. Books for the coffee table have their place in the gift scheme: just about every such book is only bought as a gift! And don t let the prices daunt you. Such books are available at a discount from online vendors. Because of the economy , not too many pricey food and wine books were released last year and this year, and book reviewers were cut off from many foreign imports and expensive books. --BOUCHON BAKERY (Artisan, 2012; distr. T. Allen, 400 pages, $50US hard covers) is by Thomas Keller and Sebastien Rouxel. These are preps for the goods from the bakery of the same name (there are five of them in the US). The French classics are here: baguettes, macarons, mille-feuilles, and tartes aux fruits. As well, Keller promotes his at- home versions of poplar American cookies and sweet snacks, providing some uplift to banal Oreos and such. Co-author Rouxel is the pastry chef for the Thomas Keller Restaurant Group (French Laundry, Per Se, Ad Hoc, Bouchon) and he shares his advice for a professional finish for home cooks. Lots of photos by Deborah Jones to look at. It s a heavy book at almost six pounds, but online sites usually offer free shipping should you want to send a copy to someone across the continent. --MASTERING THE ART OF SOUTHERN COOKING (Gibbs Smith, 2012, 720 pages, $49.99 CAN hard covers) is by Southern food expert Nathalie Dupree and her TV producer Cynthia Stevens Graubart. Purists may resent the use of the words Mastering the Art of Cooking , but it has been 61 years since Julia Child s epic was published. Here are 750 or so recipes with 650 variations, all laid out with great research and photos. Early chapters cover the evolution of Southern food, which Dupree has called the Mother Cuisine of America . The classics are all here, including two Chess Pie preps (but without any history behind them). Modern updates are made for many veggies, such as grilled asparagus, creamy grits, and okra chips. A large typeface is a boon, and this continues through the index and the bibliography. It s a great gift if you can carry it (the weight is well-over six pounds). --FROM A POLISH COUNTRY HOUSE KITCHEN (Chronicle Books, 2012, 287 pages, $45 CAN hard covers) is by Anne Applebaum and Danielle Crittenden. Applebaum is a 2004 Pulitzer Prize winner (Gulag; a history) and is married to a Polish diplomat. Here is a collection of some 90 recipes of contemporary and classic Polish food, derived from her working the kitchens of a Polish manor house she and her husband bought in 1989. The basics are here: pierogi, cabbage rolls, wild mushrom soup, venison stew, braised cabbage, sauerkrauts -- all arranged from appetizers through desserts and finished off with notes on a Polish larder for preserves. Along the way there are stories and details in a memoir fashion of the manor house, and, of course, some history behind the dishes themselves. And there's some great close-up photography in the pierogy section. --CANADA S FAVOURITE RECIPES (Whitecap Books, 2012, 336 pages, $40 hardcovers) is by Rose Murray and Elizabeth Baird, who together have put out or edited over 40 cookbooks. Their previous collaboration was A Taste of Canada , and this current work follows up on that book with 160 more recipes representative of Canada. As the publisher says, This evocative hardcover volume will be an essential gift for ever Canadian foodie this holiday season! and who am I to quarrel with that? The book argues how distinctive our food is, and ho people, climate, and land influence that food. So here we have tourtiere, cod and potato fritters, braised lamb stew, and a maple-carrot cake. --TARTINE: the boxed set (Chronicle Books, 2012, $75 US hard covers) is a two book set by Elizabeth Prueitt and Chad Robertson, a husband and wife baker-pastry chef owners of the eponymous San Francisco bakery. Both books were CIA and Beard nominees. One is mostly pastry and desserts, with preps measured in volume, weight, and metric; the other book is the bread book. Very sturdy production for such fat books. --THE WAY WE COOK (Saveur/Weldon Owen, 2012, 272 pages, $39.95 CAN hardcovers) is from Saveur magazine. It is a collection of photographs from 15 photographers (including Naomi Duguid from Toronto) celebrating cooks and chefs all over the world. There are personal stories and 50 regional recipes, and details about individual kitchens and cultures. Covered are restaurants, homes, markets, street food, and rural life. A great affordable gift for the armchair traveler. --THE FUNDAMENTAL TECHNIQUES OF CLASSIC ITALIAN CUISINE (Stewart, Tabori & Chang, 2012, 512 pages, $92 CAN hard covers) is from the International Culinary Center s School of Italian Studies (NYC). It s by Cesare Casella and Stephanie Lyness. The ICC is also home to the French Culinary Center. The book has all the important preps from the ICC s Italian curriculum, along with technical instruction and over 650 photos. Part One is 200 classic recipes, from antipasti to desserts. Part Two has chapters on cheese-making, rustic soups, all the primo and secondo courses, plus specialities of dried legumes, rabbit and egg foams. Some classics: salsiccia (fresh pork sausage), cinghiale in agrodolce (sweet and sour wild boar), and stracotto (braised beef). --LE GOUT FRANCAIS AU CANADA ATLANTIQUE 1604-1758 UNE HISTOIRE GASTRONOMIQUE/FRENCH TASTE IN ATLANTIC CANADA 1604-1758 A GASTRONOMIC HISTORY (Cape Breton University Press, 2012, 254 pages, $29.99 CAN hard covers) is a bi-lingual historical cookbook, with updated recipes, from the cooks at Louisbourg on Cape Breton. In 2013, Parks Canada will celebrate 300 years of Louisbourg with food, music, dance, markets, muskets, and fifes and drums. This book is but one part of the action, for there will be food at the fortress too. There are coupons at the back of the book for entrance to Louisbourg, worth more than the book s purchase price. So if you are planning on going (or know someone who is), then this is the ideal book for the holidays. Everyone can have time to read it and enjoy cooking from it before visiting. The main author is Anne Marie Lane-Jonah, staff historian for Parks Canada at the Fortress. Chanal Vechambre is a chef certified in cuisine and pastry. The book is richly illustrated, and covers food, gardening beverages, menus, glossary, and a resources list. Typical preps include eel pie, carrot and parsnip fricassee, oyster casserole, and mussels ragout. The Acadian meals here reflect the cultures of the time, but all the recipes have been modernized. --ELEMENTS OF DESSERT (John Wiley & Sons, 2012, 536 pages, $78 CAN had covers) is by Francisco Migoya, now teaching at the CIA. He s a former executive pastry chef at many of New York s top restaurants. This is another book in the CIA series, reaching out to both the trade and consumers. It s a compilation of dessert knowledge, and at this level, appears to be definitive. The first 100 pages cover the fundamentals and philosophy behind mousses, doughs, ganaches, flavours, compositions, combinations, and preparations needed. Then it is on to semi-sweet desserts, plated desserts, small items for a buffet, and even smaller items for passed around desserts nibbles. There s lots of advice on plating and a concluding bibliography. With over 200 recipes in a five pound package you might want to get free postage by ordering it through Amazon etc. --THE JAMES BEARD FOUNDATION S BEST OF THE BEST (Chronicle Books, 2012, 240 pages, $60 US hard covers) is a 25th anniversary celebration of the Foundation. James Beard set the standard, and since then it has been met and exceeded by chefs such as Charlie Trotter, Alice Waters, Larry Forgione, Daniel Boulud, Rick Bayless, Jeremiah Tower 20 in all, who contribute here to their oversized and weighty tome. There s a profile for each of these Outstanding Chef Award winners, plus some of their recipes, and gastroporn. -- FOOD LOVER S GUIDE TO THE WORLD (Lonely Planet, 2012, 320 pages, $39.99 US) is an invitation to travel the world for a lifetime of eating experiences. It includes celebrity food-lover contributions, best places to find local dishes in cities great and small, cultural tips and how-to-eat etiquette, introductions by Mark Bittman and James Oseland, and more than 50 recipes. COOKING SEASON BY SEASON (DK Books, 2012, 496 pages, $39 CAN hard covers) has about 1,000 recipes organized by season and includes features highlighting the best produce and how to make the most of it. It is fairly comprehensive in that well- known DK style with a produce guide and a kitchen companion to turn to for every day of the year. Plus 750 full-colour photos. There s also a Recipe Chooser for each chapter listing all the dishes that can be cooked for each seasonal ingredient. --LAROUSSE ON COOKING (John Wiley & Sons, 2012, 592 pages, $54 CAN hard covers) is the English translation of the 2010 French edition, which was published to great acclaim. Here are 300 recipes (each with a photo) for everyone, from beginner to expert . It has coverage from hors d oeuvre to apps to mains, with some international non-French dishes from Mediterranean or Asiatic countries in a separate chapter. There are 28 cooking classes (illustrated techniques) for such toughies as removing an artichoke heart or cleaning scallops. Here is also an excellent cooking glossary plus two recipe indexes by ingredient and by name. The book will get you through about 95% of all your cooking needs. A great gift idea. --THE COUNTRY COOKING OF GREECE (Chronicle Books, 2012, 384 pages, $55 CAN hard covers) is by Diane Kochilas, who has written 18 Greek cookbooks. It s a regional book, with 200 preps ranging from hand-shaped pastries through seafood, local cheeses, wines and liquors. It is also a cultural guide to tavernas, holiday meals, drinking rituals, meze, and regional specialities. There s a whole chapter on artichokes, and another on flatbreads. Important meats are lamb, goat, and rabbit. The photos are good for armchair travellers. One could say that this is a posh book. --THE GREAT MEAT COOKBOOK (Houghton Mifflin Harcourt, 2012, 632 pages, $46.95 CAN hard covers) is by Bruce Aidells. It s a guide to all of the major cuts of meat (steaks, shops, roasts, ribs), with handy recipe tags for company meals, quick and easy, and leftovers. He also has preps for charcuterie (he owns a sausage company), some rare meats such as bison, goat, heirloom pork), and some offal (tongues, sweetbreads, liver but no heart or kidneys). --CLASSIC DINING; discovering America s finest mid-century restaurants (Gibbs Smith, 2012, 176 pages, $30 US hard covers) is by Peter Moruzzi, with additional photos and text by Sven A. Kirsten and Nathan Marsak. Mid-century here refers to mid-1900s, so the survey includes such palaces as the Grand Central Oyster Bar, the Del-Bar in Wisconsin, Antoine s in New Orleans, the Mai-Kai in Florida, Lawry s The Prime Rib in LA, the Golden Steer in Las Vegas, and Town and Country in Dallas. He s got notes on over 200 places in all 50 states, along with reproductions of adverts and menus, posters and postcards, and similar memorabilia but no recipes. These places all had some variation of softly lit wood panelling, starched tablecloths, curved booths, tuxedoed staff, and white glove service. They also had with exceptions basically meat and potatoes for the men, shrimp cocktails and lobsters for the ladies. A trip down nostalgia lane for middle America. --CANAL HOUSE COOKS EVERY DAY (Andrews McMeel Publishing, 2012, 360 pages, $52.99 CAN) is by Christopher Hirsheimer and Melissa Hamilton, co-founders who once ran Saveur magazine and its test kitchen. Today they own and operate Canal House in Lambertville, New Jersey, one of the top restaurants in the USA. It s a seasonal cookbook, beginning with spring, highlighting the produce that comes through the year. There are even 11 menus of celebration for the typical holidays such as Valentine, Christmas, Easter, and Birthdays. And they have 12 essays, one for each month, highlighting some food aspect for that month. About 250 recipes with some essentials for the pantry, mostly illustrated with gorgeous photography. Top notch production, weighing in at about 4.5 pounds. --JAMIE OLIVER S GREAT BRITAIN (Hyperion Books, 2012, 402 pages, $39.95 CAN hard covers) has 130 of this well-known celebrity TV chef s fave British recipes, ranging from comfort food to new classics. This is mainly home cooking, based on his parents gastropub where he grew up. The publisher says that it s supposed to be his first cookbook which focuses on the home. It is well-illustrated with over 1000 photos, and covers breakfasts through soup, salad, pub grub , afternoon tea, pies, puddings, Sunday lunch, and wild food such as seared venison loin with Scottish risotto and golden pheasant hash. Vegetarian recipes are marked with a V . --THE ESSENTIAL JAMES BEARD COOKBOOK (St. Martin s Press, 2012, 380 pages, $40 CAN hard bound) is a collection of some 450 recipes that shaped the tradition of North American cooking. Know as the Dean of American Cooking, Beard was a presence on the culinary landscape for 50 years. This fat volume, with double columns and mercifully no pictures, gives us some of his best recipes, sorted into categories such as soups, salads, game, fish, eggs, pasta, veggies, grains, yeast and quick breads, and desserts. There s introductory material about the man, but just a little to connect him to most of these recipes through a few recipe head-notes. This is an engaging book that can serve as a primer for how we cooked over the years. B. For the more literate person, there are the histories and memoirs of writers, chefs, and wine people. Some have called these memoirs creative non-fiction , many with embellishments and gilding. And most of them suffer from a lack of indexing, which makes it difficult to find what the writer said about another person or subject. But this also avoids the potential for lawsuits and disjointed noses. Nevertheless, they are rewarding to read. Who cares about poetic license? Here then are some that stood out from last year s run, and any of them would make great gifts for the reader. Here we go, in no particular order (and one of them is a novel) --MEMOIR OF THE SUNDAY BRUNCH (Algonquin Books of Chapel Hill, 2013 [sic], 260 pages, $13.95 US paper covers) is an imprint from Workman Publishing. Here Julia Pandl writes about how she and her eight siblings worked in their father s restaurant in Milwaukee. It s a good coming of age book but with restaurants as the main background. Good humour with sharp insights. --THE 4-HOUR CHEF (Houghton Mifflin Harcourt, 2012, 674 pages, $39.95 CAN hardcovers) is by Timothy Ferriss, who specializes in meta-learning principles. He feels that anyone can do anything with a four-hour learning window, such as memorizing a deck of cards is less than 60 seconds or speaking fluent Spanish in eight weeks. Here you can learn to cook like a pro. He interviews and talks with chefs from around the world to capture their best principles, so that you can compress six months of culinary school into 48 hours. You should also be able create amazing cocktails in minutes, cook an epic clambake in a garbage can (presumably clean), and get VIP treatment in restaurants and bars (on page 626). His book is loaded with tips and advice, recipes, and will get you going until NEXT Christmas. --UNQUENCHABLE; a tipsy quest for the world s best bargain wines (Anchor Canada, 2011, 2012, 267 pages, $19.95 CAN paper covers) is back this year, but in paperback form and with new material such as wine and book pairing. Natalie MacLean writes with charm, and her book is definitely in the chick lit arena, even more so now with the book notes. --WHOLE LARDER LOVE (PowerHouse Books, 2012, 240 pages, $42 CAN hard covers) is by Rohan Anderson, an Australian who lives in an historical town and forages for his food. It s a hand lettered book, heavy with photos, and is an extremely good read covering how to grow food, gather, forage, and how to cook. There s hot zucchini relish, boysenberry raspberry jam, kale fusilli, eel cake with white beans, and camp-cooked lamb shoulder. --MAY JANE S HASH BROWNIES, HOT POT, AND OTHER MARIJUANA MUNCHIES (Ryland, Peters and Small, 2012, 64 pages, $14.95 CAN hardcover) must be a serious book since there is NO index: real stoners never need or use indexes. Written by Dr. Hash, it goes back to basics: getting to know your weed. Then there are cannabis canap s, hash brownies, cupcakes and fudge, pizza and tacos. But nothing for a bake sale. Here is also hash coffee and cocktails. 30 recipes in all to get you high. --JOIE DE VIVRE (St. Martin s Press, 2012, 304 pages, $28.99 CAN hard covers) is by Harriet Welty Rochefort, and American living in France. She lets us in on the secrets of wining, dining and romancing like the French. It s a humourous memoir of her experiences with her French husband. Her top tips on how to do it like the French: revel in the moment, spend time creating feasts, pay attention to details (although her own book lacks an index), work hard, and enjoy discords. She s got my vote! --PERFECT PAIRINGS (Ryland, Peters & Small, 2012, 160 pages, $24.95 US) is a book package with multiple authors from the Ryland stable. There are themed menus (cheese, summer, winter, wine with friends, special occasions such as Chinese New Year, farmers markets, tapas), plus a pretty good 32-page primer on wine. A good entry level gift for the food person who wants to know more about wine. --TOP 100 STEP-BY-STEP NAPKIN FOLDS (Robert Rose, 2012, 224 pages, $29.95 CAN paper covers) has more than 1000 photographs illustrating the various techniques. Denise Vivaldo has divided them up into easy, intermediate and advanced levels for all occasions, from kids birthdays to formal sit-downs. My favourite is the tuxedo. What a great way to impress the hell out of you dinner guests: it ll make them forget any mismatched wines! and the novel: WHEN IN DOUBT, ADD BUTTER (St. Martin s Press, 2012, 337 pages, $29.99 CAN hard covers) is by Beth Harbison. It s her sixth book, and she has an engaging writing style. The chick lit plot here is a caterer/personal chef with six steady clients is searching for true love. A soft read for the holidays. C. Family values Christmas gift cook books would have to include: --SMALL PLATES & SWEET TREATS; my family s journey to gluten-free cooking (Little, Brown and Co., 2012, 296 pages, $32.99 CAN hard covers) is by Aran Goyoaga, a full-time food writer and blogger who became gluten-intolerant. This collection of 120 recipes is arranged by season. Since she is also a food stylist, there are her photos as well. The range includes tarts, salads, soups and stews, plus some of her signature desserts. Everything is SLOFE (seasonal, local, organic, fast and easy, and suited for family meals. Try her eggplant stuffed with millet and Serrano ham. Her blog www.cannellevanille.com gets almost 4 million hits a year, and was named the #2 blog in the world by the Times (UK). --THE PICKY PALATE COOKBOOK (John Wiley & Sons, 2012, 208 spiral bound pages, $29.99 CAN) is by Jenny Flake, a food blogger running picky-palate.com. It s meant for on-the-go moms/dads who need to appeal to a wide-range of likes and dislikes at home. There are 133 recipes here for picky eaters, almost 100 exclusive to the book and not found on the website. There are breakfasts, mains slow and low preps, and home entertaining. For picky eaters, the trick is to make the food attractive, and the photos do work in that respect. --NOT YOUR MOTHER S MAKE-AHEAD & FREEZE COOKBOOK (Harvard Common Press, 2012, 372 pages, $18.95 CAN soft covers) is by Jessica Fisher, a free- lance writer and blogger. It s the latest one of the Not Your Mother s Cookbooks series, a great idea for families. She has over 200 freezer-friendly recipes. No gastroporn photos in this non-illustrated tome just the preps for such as breakfast sliders, scones, chipotle taco, sesame chicken, and southwest seasoned pork chops. It s loaded with tips and advice (best freezer bags, how to safely thaw). She recommends making and preserving two weeks of meals at one time. You can get more from her blog goodcheapeats.com. Cook out of the freezer whenever you want to --1,000 LOW CALORIE RECIPES (John Wiley & Sons, 2012, 600 pages, $41.99 CAN) just screams FAMILY . It s by Jackie Newgent, RD, nutrition cookbook author. There are no illustrations, and the pages have two columns each, but it gives you all the basic preps plus nutritional data for each recipe. Lots of web and print resources are listed. Every dish has fewer than 500 calories per serving, and many have fewer than 300. All courses, snacks, drinks, cocktails, breakfasts, and brunches are covered. --ENTERTAINING (John Wiley & Sons, 2012, 34 pages, $38.99 CAN hardcovers) is by Abigail Kirsch, a cooking school owner and caterer. It comes under the auspices the Culinary Institute of America, and it promises recipes and inspirations for gathering with family and friends. So this is about planning and pulling off get-togethers, with 200 recipes. Here is the usual primer on how to organize, followed by apps, other courses, desserts and beverages. Quite useful. -THE GOOD HOUSEKEEPING TEST KITCHEN COOKIE LOVER S COOKBOOK (Hearst books, 2012, 444 pages, $35.95 CAN ring binder) promises gooey, chewy, flakey, crispy, crunchy, sweet and luscious treats about 250 of them, in a shrink- wrapped package. There are chapters on working with kids for the easy-to-shape cookies, brownies and bars, how-to-photos and smartphone tags to 20 how-to video links, emergency baking substitutions, and many charts. SUBSET FOR FAMILY: Your HEALTH --BELLY FAT DIET FOR DUMMIES (John Wiley & Sons, 2013 [already?], 338 pages, $23.99 CAN soft covers) is by Erin Palinski-Wade, RD, CDE, and it promotes the good life while shedding excess belly fat and keeping it off. It takes your apple and turns it into a pear: how about that for magic? She s got more than 40 recipes to reduce bloat and fat, some workout routines, and some guidance on keeping weight off. Her to-ten belly bloaters include bagels, cabbage, carbonated drinks, sausage, sugar alcohols, and white rice. Her top ten nutrients that shrink bellies include caraway seeds, cinnamon, omega-3 fatty acids, resveratrol, and vitamin C. --ROSE REISMAN S CHOOSE IT AND LOSE IT (Whitecap Books, 2012, 165 pages, $24.95 CAN soft covers) is an odd book how to lose weight by eating and trading-off at restaurants. She tells you how to make better informed judgements when ordering food at over 60 national fast-food restaurants. In other words, these are her selections for the best nutritional food values at the fast food places. Some people will say, hey, I go for the hamburger, not the salad . But you can use it as a book to guide you when someone suggests that you go to a place you don t really want to go to, but eating out is the best option for talking or companionship. If you hate burgers, take the salad option. In that context, the book might be useful, although some people insist that there is NO healthy food at takeouts/fast food joints. No recipes here, but lots of material on reducing calories, fat and sodium. --THE TOTAL FOOD ALLERGY HEALTH AND DIET GUIDE (Robert Rose, 2012, 352 pages, $27.95 CAN soft covers) is by Alexandra Anca, RD. It covers the top ten food allergies: peanuts, seafood, milk, eggs, soy, wheat, sesame seeds, tree nuts, and others. It s a comprehensive book, dealing with food allergies vs. food intolerance, elimination diet vs. exclusion diet, and (importantly) how to manage food allergies when eating out or at work. Did you know that fish and seafood are the most common triggers for adult- onset allergies? There are 150 preps here, with 30-day meal plans and nutritional analyses. Part Two: STOCKING STUFFERS =========================== Stocking stuffers are at the top of everybody s gift list: something affordable (under $10, up to $20) that can also double as a host gift, something small and lightweight. Most of the books here are paperbacks. And of course, they can stuff an adult stocking. Typical for food are: --MAKE, BAKE AND CELEBRATE! (Ryland, Peters and Small, 2012, 128 pages, $23.95 CAN hard covers) is a slim book on how to create decorated cakes for every occasion, including weddings birthdays, children s parties, Mother s Day, and Christmas. There is good detail, good photography, and preps for about 50 cakes to decorate. --GOURMET WEEKDAY (Houghton Mifflin Harcourt, 2012, 192 pages, $23.95 CAN hardbound) contains some recipes from the former Gourmet magazine that are useful for busy weeknights and easy entertaining. There are vegetarian mains, seafood dishes, quick and easy dishes, and desserts, with cooking times and some included menus. --GOURMET ITALIAN (Houghton Mifflin Harcourt, 2012, 192 pages, $23.95 CAN hardbound) contains some recipes from the former Gourmet magazine that are useful for our love affair with Italian food. There s a mix of classic and contemporary here, well over 100 preps on vegetarian dishes, pastas, meats, cheeses, and desserts. --MMM MARSHMALLOWS (Ryland, Peters and Small, 2012, 64 pages, $19.95 CAN hard cover) is a collection of some 30 preps, including the basic making of marshmallows. You can, of course, use the commercial ones for her recipes on fudge, cookies, candy bars, cakes and s mores. Interesting single ingredient book. --SUNDAY BRUNCH (Chronicle Books, 2012, 120 pages, $19.95 US paper back) provides a year s worth of food through 80 preps for eggs, stratas, pancakes, waffles, quickbreads, hash and beverages. There are also menus. --PANINI (Ryland, Peters and Small, 2012, 64 pages, $18.95 CAN hardbound) deals with Italian toasted sandwiches, usually with melting cheese, veggies and some meat. They can be cooked on a grill or stove or with a panini press. Coverage in the 39 recipes includes breakfast, lunch, brunch, desserts, and a variety of condiment for pickles, mayonnaise, pesto and roasted tomatoes. --THE LITTLE BOOK OF COUNTRY BAKING (SkyHorse, 2012, 186 pages, $19.95 US paper covers) has classic recipes for cakes, cookies, breads and pies, as well as tips and advice for sprucing up dishes. The 136 recipes also include gluten-free productions using a GF flour mix, muffins, bars, scones, crumbles, crisps, and cupcakes. Everything is easy enough to follow. --OILS & VINEGARS (Ryland, Peters and Small, 2012, 64 pages, $18.95 CAN hardbound) is a nifty little collection of some 23 recipes for infusing oils and using nut, seed, and fruit oils such as walnut or hazelnut or pumpkin seed oil. And there is also arrange of gourmet vinegars, beginning with balsamic. --WAFFLES (Chronicle Books, 2012, 108 pages $19.95 CAN) is by Dawn Yanagihara, and covers both sweet and savoury. She gives us 30 recipes plus toppings, and advice on different kinds of waffle machines. --TACOS, QUESADILLAS AND BURRITOS (Ryland, Peters and Small, 2012, 64 pages, $16.95 CAN hard covers) has 30 preps for classic and contemporary Mexican street food. Sides and salsas are also included here. --101 THINGS TO DO WITH POPCORN (Gibbs Smith, 2012, spiral bound $9.99 US) is concerned mostly with toppings. But there is also a good variety of trail mixes, balls, bars, and savoury popcorn. There is more at 101yum.com. --SIMPLE SUSHI (Ryland, Peters and Small, 2012, 128 pages, $23.95 CAN hardbound) promotes bold flavours and fresh ingredients through such as miso asparagus rolls or ginger duck salad. The book also includes miso soups and noodle bowls. 54 recipes, including accompaniments. --THE ICONCLAST S GUIDE TO FOODIES (Dog n Bone, 2012, 128 pages, $8.95 CAN hardcover) is by Alexandra Parsons. She has 50 article covering cooking, kitchens, menus, restaurants, grocery shopping, wine and lifestyles. Her baby names for foodies runs to over 7 pages: Aubergine, Galantine, Polenta, Epoisse, Apple (Mal!) These are fables for the food obsessed. --200 APPETIZERS (Gibbs Smith, 2012, 208 pages, $12.99 US spiral bound) is by Donna Kelly in the publisher s 200 series. These are typical hors d oeuvre, canap , apps, finger food, mainly for entertaining. Lots of ideas here. The spiral binding is also useful. --DR. BURNORIUM S COMPENDIUM OF HOT SAUCES (Dog n Bone, 2012, 128 pages, $18.95 CN hardcover) deals with 50 bottled sauces, plus six you can make on your own (with habaneros, chipotles, Scotch bonnets, cayennes). There are 11 recipes using a variety of them in food. His burn ratings run to 7, which is Mad Dog 357 Silver or Blair s Ultra Death. Other tame sauces include Psycho Juice 70% Ghost Pepper (only 5). A book for the machos and machas in your life. Bottles are illustrated so you ll know what to avoid. Not for the faint of heart Try The Source at 7.1 million scovilles. --CABIN COOKING (Gibbs Smith, 2012, spiral bound, $12.99 US) is full of rustic cast iron and Dutch oven recipes, useful for the modern home and family life as well as cabins. 150 preps detail breads, breakfast, sides, soups, stews, mains and desserts. Other little books, for beverages, include: --THE HOME DISTILLER S HANDBOOK; make your own whiskey & bourbon blends, infused spirits & cordials (Cider Mill Press, 2012, 144 pages, $14.95 US paper covers) is by Matthew Teacher. The title is a bit of a misnomer it doesn t tell you how to distil your own booze, but it does tell you how to blend and re-use it, once you have bought it from an alcohol store. And there is only one recipe for blending whiskies. The rest of the book deals with infusions such as lavender liqueur, pineapple basil cordial, and jalapeno & lime vodka. --THE CLASSIC COCKTAIL BIBLE (Hachette, 2012, 176 pages, $10.99 CAN hard covers) includes 200 recipes for all the tried and rue (daiquiri, dry martini, margarita, mojito, manhattan, and comopolitan. Very good drink illustrations and techniques, pleasant layout. Covers wines too. --BEER COCKTAILS (Harvard Common Press, 2012, 104 pages, $15.95 CAN hardcovers) is by Howard and Lesley Stelzer who want to liven up your ales and lagers. There are 50 preps here, including a warm ale flip from the Colonial period and the Black and Tan, snake bite, bee sting, and shandy gaff. They make up most of them, and the book is arranged by style: pale and US beers, Belgian-style, brown ales, and porters/stouts. --HAIR OF THE DOG AND OTJHER HANGOVER CURES (Dog n Bone, 2012, 64 pages, $14.95 CAN hardcover) has 27 sure-fire cures, such as Atholl Brose, Bull s Penis Soup, Elvis Sandwich, The Sauna). There are recipes for a restorative cocktail, for non- alcoholic remedies, and for comfort food. There are some drastic remedies too, so read the book. --THE BOOK OF BEER AWESOMENESS (Chronicle Books, 2012, 204 pages, $15.95 US paper covers) is a guide to party skills and 40 drinking games. There are some history and trivia here, plus even some culture. Included are Beer Pong rules and Cornhole, and the book is loaded with tons of illustrated detail in case you cannot read. --DRINKING GAMES: ONE BOOK, 25 GAMES, JUST ADD BOOZE (Dog n Bone, 2012, 64 pages, $14.95 CAN hardcover) emphasizes that the major problem with drinking games is that you forget the rules by the end of them. Fear not, for here they are written down. For those who can read. Included are Beer Pong, Edward Ciderhands, Cereal Killer, Boatrace, and Monkeys. Just don t lose your derring-do. --BREWERIANA (Shire Publications, 2012, 56 pages, $11.95 CAN paper covers) deals with American beer collectibles. Authors Kevin Rious and Donald Roussin are beer researchers. Here is the story of the evolution of the beer can, with paper advertising, packaging, signs all nicely reproduced. Prohibition is detailed. There are colourful reproductions of cans, posters and adverts. This is a good introduction, brief and affordable as a stocking stuffer. --MEAN MARGARITAS (Ryland, Peters and Small, 2012, 64 pages, $9.95 CAN hard covers) gives us 40 different kinds of Margaritas using the base of tequila, orange liqueur and lime juice. --MR. BOSTON OFFICIAL BARTENDER`S GUIDE (John Wiley & Sons, 2012, 322 pages, $11.99 CAN paper covers) is based on the 68th edition with about 150 new recipes. Here then are 1000 cocktail recipes. Just about all that you would ever need to know, without the flashy illustrations. A great database at a rock bottom price. --GATSBY COCKTAILS (Ryland, Peters and Small, 2012, 64 pages, $9.95 CAN hardcovers) is a collection of some 24 recipes from the bygone Prohibition era. Cocktails became the height of fashion in order to mask many homemade booze flavours. The sweeter the cocktail the better the mask. Classics include Gatsby s Mint Julep, the Manhattan, and more. --LET`S BRING BACK: the cocktail edition (Chronicle Books, 2012, 208 pages, $21.95 CAN hard covers) is a compendium of older cocktails which have disappeared over the course of time. And they should be brought back, according to author Lesley Blume. Long forgotten drinks, from the Ancients to the 1960s, with clever illustrations, are noted. Many are fizzy and sweet, and go by such illustrious names as Angel s Tit, Monkey Gland, Runt s Ambition, and my fave, the Bee s Knees. 144 recipes in all. --WILLIAM YEOWARD S AMERICAN BAR (Ryland, Peters and Small, 2012, 144 pages, $28.95 US hardcover) is by interior designer William Yeoward. He visits his favourite American bars and selects some cocktails from each. Presentation is paramount here, so the photography adapts well. There are over 60 recipes, with tips and advice for each. And for no alcohol, consider --SIP & SAVOR (Gibbs Smith, 2012, 96 pages, $19.99 US hardcover) is meant as a non- alcoholic book for parties or front porches or backyards. Here are some all-season teas, lemonades, nectars, fizzes, cordials, punches, and milkshakes. There are some recipes for breads and cakes, plus some cultural history about porch entertaining. --SINFUL SMOOTHIES (Ryland, Peters and Small, 2012, 64 pages, $9.95 CAN hardcover) is a slim book of some 20 recipes for making mainly creamy smooth fruit drinks, from yogurt and milk. Add cream and you have some desserts too. --AFTERNOON TEA (Douglas & McIntyre, 2012, 72 pages, $14. CAN hardcover) is by Muriel Moffat. It s a look at the tradition of the afternoon tea at the Empress Hotel in Victoria, BC. It was self-published and sold 30,000 copies at the hotel itself in five years. Here it has been redesigned for the book trade. Some recipes from the Tea Lobby at the hotel are here, which has been serving teas since 1908. Here s a good book about tea service, the Empress Hotel, and some memoir-type material from Moffat herself. Annual calendars are always monster hits and are often appreciated, both the wall and the desk type. The best of the desk are the two page-a-day (PAD) calendars from Workman. A YEAR OF BEER 2013 (Workman, 2012, $15.99 CAD) has a combined Saturday and Sunday page. Most of the beers appear as imports in Canada, but otherwise there are few Canadian brews included. Lights, wheat, lagers, ales, porters, stouts, seasonal beers, and lambrics they re all here, 161 craft beers. Check out Brew Dog s The End of History at 55% ABV. Other material in this PAD includes beer festivals, beer facts, label lore, trivia, and vocabulary. There are also must-try beer recommendations. If you buy any of the PAD calendars, then you can go online to the website and pick up other stuff, usually free at www.pageaday.com. For wall calendars, there is COLLECTIBLE TEAPOT CALENDAR 2013 (Workman, 2012, $14.99 CAD) which has, for every month, a distinctive teapot and tea service set (September has a Victorian Gaudy Welsh pot), plus an indication and preps for sweets and nibbles for a tea party. Great fun, which encourages you to have a monthly tea party, even if you don t own the appropriate tea pot. The calendars are worth saving if you are a collector. 365 DAYS OF EXTREME CAKES 2013 (Workman, 2012, $15.99 CAD) has been put together with cake designs from Cake Alchemy, City Cakes in New York, Colette s Cakes, Lulu Cake Boutique, and Riviera Bakehouse. These edible masterpieces are sculpted out of sugar and fondant: wedding cakes, replicas of cathedrals, holiday cakes, sushi platter cake. Each month has a theme, and there is lots of baking here. There are also some novelty items. There s THE WINE TASTING PARTY KIT (Chronicle Books, 2012, $24.95 US), with everything you need to host a fun and easy wine tasting party at home (says the blurb). There s a 64-page book, four tasting notepads, 100 wine glass markers, four reusable cloth bottle covers, plus one cheat sheet of tasting terms. Here are suggestions on what kinds of wine to buy (many can be found in Ontario), how to compare wines, and how to write tasting notes. It is the Seven Esses method serve, see, swirl, sniff, sip, swallow (although the pros all spit ), and scribble. And there are some ideas here for food snack pairings. The similar BEER TASTING TOOL KIT (Chronicle Books, 2012, $24.95 US) is by Jeff Alworth. He has a 48-page booklet, four tasting notepads, one quick reference card, and 18 paper covers and twine for concealing bottles for blind tastings. He covers international porters, ambers, lagers, lambics, IPA, etc. Other material discusses how to organize a beer tasting party, with food pairings. This can be complemented by 99 BOTTLES OF BEER (Chronicle Books, 2012, $15 CAN), a set of three small pocket-sized journals which provide an easy way to record beer tasting notes in a small notebook format. Each has space for 33 beers, with guide words for brewer, appearance, aroma and flavour. There is even a beer flavour wheel. And so on to the wine annuals. The two leaders are HUGH JOHNSON S POCKET WINE BOOK 2013 (Mitchell Beazley, 2012, 336 pages, $17.99 CAD hard bound) and OZ CLARKE S POCKET WINE GUIDE 2013 (Pavilion, 2012, 368 pages, $17.95 CAD hardbound). Both are guides to wines from all around the world, not just to the best wines. Similarities: Johnson claims more than 6000 wines are listed, while Clarke says more than 7000, but then recommends 4000 producers. News, vintage charts and data, glossaries, best value wines, and what to drink now are in both books. The major differences: Johnson has been at it longer this is his 36th edition (Clarke is celebrating his 22th anniversary) -- and has more respect from erudite readers for his exactitude and scholarliness. His book is arranged by region; Clarke s book is in dictionary, A Z form (about 1600 main entries). It is really six of one, or half a dozen of another which one to use. Apparently, Amazon.Com reports that many people buy both, for about $20 US total. Both books have notes on the 2011 vintage and some details about 2012, along with a closer look at the 2010. It is fun to look at the two books and find out where they diverge. As a sidelight, Johnson and Oz are moving more into food: there is a 16 page section on food and wine matching in the former, while Oz has 6 pages. Johnson also has a listing of his personal 200 fave wines and a special chapter on Champagne and sparkling wines. Both books could profit from online accessibility or a CD-ROM production. What I don t like about both books is that they come out too early. Johnson was available August 15, while Clarke was released on October 2. I guess that this gets them off the hook about having to comment on the 2012 harvest and vintage in the Northern hemisphere!! Other wine annuals mostly paperbacks -- deal with recommended wines, not all of the wines in the world. They can afford the space for more in-depth tasting notes (TNs) of what they actually do cover (usually just wines available in their local marketplace). ----THE 500 BEST-VALUE WINES IN THE LCBO 2013 (Whitecap, 2012, 250 pages, $19.95 CAD paper back) takes a more determined run at the wines at the LCBO. This fifth edition (now biennially issued?), by Rod Phillips (wine writer for the Ottawa Citizen), has wines arranged by wine colour and then by region/country with price and CSPC number. Each value wine gets a rating (the basic is three stars out of five), and there is an indication of food pairings. A good guidebook, but I m afraid most people will just look through it for the 5 star selections and leave it at that. Turnover in Ontario is enormous because this update claims over 150 new wines for a book that deals with just 500. Coverage is limited to LCBO General Purchase wines and LCBO Vintages Essentials, the wines that are available (if only by special internal order) in every LCBO store. --BILLY S BEST BOTTLES; wines for 2013 (McArthur & Company, 2012, 240 pages, $19.95 CAD soft covers) by Billy Munnelly is back for another round (23 ed), creating more emphasis on wine and food pairing, party planning, and some social manners. There s some info about country trends and frequently-asked questions about wine. Plus data on Ontario winery tours. His whole concept of wine is organized by Mood, with sections on wine colour and style/weight, and the wines are usually those available at the LCBO. Most should be available across the country. He has over 400 best international wine buys, with most under $20 and many under $12. And there is a wine index at the back where wines are listed by region. Check out www.billysbestbottles.com. --HAD A GLASS 2013; top 100 wines under $20 (Appetite by Random House, 2012, 170 pages, $19.95 CAD paper covers) is now by James Nevison alone, the co-author of 2003 s Have a Glass; a modern guide to wine . He reports regularly at www.halfaglass.com. Had a Glass (now in its sixth edition but with a new publisher) showcases top inexpensive wines available with national distribution. He tries to pick wines available to match any occasion, and along the way he provides tips on food and wine pairing and stemware. The first forty pages present all the basics. I am not sure why it is here since the book is really about the top 100 wines. Most readers/buyers will head straight for the listings which follow, one per page, for whites, roses, reds, aperitifs, dessert wines and sparklers. This year, in view of rising prices, he has enlarged his scope to cover some splurge wines. For Ontario, this is just at the very time that the LCBO is concentrating on the $15 to $19.95 spread. There are indexes by countries and by wine/variety. Tasting notes are pretty bare bones, but each wine does have a label, description of the product, a price, and some food matches. ON THE DEAN S LIST: MY 15TH -- HEY, IT S MY FIFTEENTH !!!! -- ANNUAL SURVEY OF FOOD AND WINE-RELATED BOOKS SUITABLE AS HOLIDAY GIFTS FOR THE 2011/12 PARTY PERIOD DECEMBER 2011 =============================================================== By Dean Tudor, Ryerson Journalism Professor Emeritus and Gothic Epicures Writing, www.deantudor.com (World Wine Watch Newsletter). Blogs: http://gothicepicuresvincuisine.blogspot.com. http://fauxvoixvincuisine.blogspot.com. ------ There are so many new food and wine books out there for people who have picky tastes!! What to choose? I have cast about for material and have come up with a decent selection to satisfy any pocketbook, any host, and any friend. All books and book-like materials that are listed here are RECOMMENDED, and probably can be purchased at a discount via Amazon.Ca or Chapters.Ca (with free delivery on a total purchase of over $25). Price Alert: because of US dollar fluctuations with Canada, all prices may vary. I have used CAD for Canadian publishers. Part One: TOP GIFT IDEAS ======================== A. Art/travel/history books might be the best books to give a loved one (or to yourself, since you are your own best loved one), because most may cost you an arm and a leg. Books for the coffee table have their place in the gift scheme: just about every such book is only bought as a gift! And don t let the prices daunt you. Such books are available at a discount from online vendors. Because of the economy , not too many pricey food and wine books were released last year and this year, and book reviewers were cut off from many foreign imports and expensive books. --ESSENTIAL PEPIN (Houghton Mifflin Harcourt, 2011, 685 pages, $45 CAD hard covers) is the lead-off, most important cookbook of the year, and a desirable book for gifting. It s by Jacques Pepin, of course, and contains more than 700 of his personal faves from all of his cookbooks and other places. There is even a newly produced, three hour searchable DVD which demonstrates every technique that a home cook should ever need. All of his recipes have been examined, and most have been recast for the modern 21st century audience. He s been working for 60 years as a chef. There s a minimal amount of memoir-like material here, except for a chapter on how his cooking and tastes have changed over six decades. And the binding is meant to last. This is his 26th book, yet it is still hard to believe that it needs endorsement praise from Waters, Bourdain, and Bastianich. Well-worth buying for yourself or as a gift. --ELEVEN MADISON PARK; the cookbook (Little, Brown and Co., 2011, 384 pages, $55 CAD hard covers) is by Daniel Humm (executive chef since 2006 and a Beard Award winner in 2010) and Will Guidara (general manager). The New York restaurant has had four stars from any number of reviewers; it is known for its elegance, precision, and lightness. It s on the San Pellegrino list of World s Best 50 Restaurants. The book is also part memoir as it is the history of the place, open since 1998, with background material on the early lives of Humm and Guidara. And, of course, all roads lead back to the awesome Fernand Point. There are 160 preps here, plated as they appear at the resto: asparagus textures with shrimp and anise hyssop; John Dory seared with variations of garlic and crayfish; yogurt apricots, curry and pickled onion. The photos are simply phenomenal. Naturally, the arrangement of the book is by season. --THE COUNTRY COOKING OF ITALY (Chronicle Books, 392 pages, $56 CAD hard covers) is by Colman Andrews, with photos by Christopher Hirsheimer. It s a follow-up book to their 2010 James Beard Best Cookbook of the Year (The Country Cooking of Ireland). All regions are covered through 230 preps and gorgeous photos. It s a deluxe package written by one of the top food writers in the world, for foodies and armchair travellers alike, with an emphasis on rural culture and rustic food plus local traditions and wines. --THE FOOD LOVER S GUIDE TO WINE (Little Brown and Co., 2011, $35 US) is the latest from Karen Page and Andrew Dornenburg, both former wine writers for the Washington Post and other publications. They have also written The Flavor Bible and What to Drink with What You Eat. Here, the basic premise is if you love food, you know flavour, and you can master wine. It is not really that simple, but the authors give it their best shot. There is a huge section on wine types and food pairing, but precious little on supertasters. Nor is there any index. But there is a huge resource list for websites, glossary, wine expert bios, books, and various lists. It ll be great for wine parties as you can expound on your new knowledge. --WINERD (Chronicle Books, 2011, $35 US) is a wine tasting game that crushes grape fears , according to producer Tamara Murphy. It s a board game that tests everyone s wine knowledge with each sip. You are supposed to taste three different wines and then make pronouncements about each according to colour, smell and taste, plus answer a trivia question. It s a great idea, good lively fun. The board is 20 x 20 inches, there are trivia cards for 285 questions, game pieces and die. Give it a shot, what can you lose? --FOODIE FIGHT REMATCH (Chronicle Books, 2011, $22.95 US) is a food challenge trivia game; the first in the series was called FOODIE FIGHT. It s a board game that tests your food knowledge through 150 cards (containing 750 questions), a kitchen poster, one die, and game pieces and boards. Questions cover food categories of kitchen science, history and geography, farming, fishing, gardening, shopping, food culture, cooking vocabulary, and ingredients. Give it a shot, what can you lose? (see also above for wine). --RAW DESSERTS (Skyhorse Publishing, 2011, 126 pages, $19.95 CAD) is by Erica Palmcrantz and Irmela Lilja, raw food educators. This is their second co-authored book on raw food. Here are recipes for cookies, cakes, pastries, pies and other things. All the goods are made with natural ingredients, not heated over 42 degrees Celsius, and are free of white sugar, gluten, eggs, and lactose. A boon to the infirm and to vegans everywhere. Preps include chocolate truffles, plum marmalade, hazelnut nugat, and key lime raw pie. --DISH (Artisan, 2011, 280 pages, $40 CAD) is a gorgeously illustrated book, featuring 813 colourful dinner plates. The text is by Shax Riegler, a decorative arts specialist and magazine editor. It begins with the wooden Mediaeval trenchers, through the bone China trade, and up to the colourful melamine plates of today. There are plate highlights in history, sidebars about designers, and a list of the top 100 patterns of all time. The arrangement is by major topic, such as elegance and tradition , colour and form, flora and fauna, people and place, and holidays and celebrations. There s a resources page plus a bibliography. Good job all round. --1000 GREAT EVERYDAY WINES FROM THE WORLD S BEST WINERIES (DK Books, 2011, 352 pages, $28 cad hard covers) explores many of the wineries covered in last year s Opus Vino book. There s the usual primer, glossary, food and wine pairing suggestions, and photographs (900 of them). For Ontario, the great value everyday wines are apparently Cave Spring Cellars Riesling Estate, Chateau des Charmes Cabernet Franc, Hillebrand Trius Riesling, Inniskillin Vidal Icewine (everday? Really?), Lailey Chardonnay, Le Clos Jordanne Village Reserve Pinot Noir, and Tawse Sketches of Niagara Riesling. There are addresses, websites, and tasting notes. The arrangement begins with France and narrows down to emerging regions . This is a good look at modestly priced wines, in the frame of a modestly priced book. --MY LAST SUPPER: THE NEXT COURSE (Rodale, 2011, 208 pages, $45.99 CAD) deals with 50 great American chefs and their final meals. Photographer Melanie Dunea has come back from her first book, My Last Supper , with this sequel covering the second course. Her photos are here, as well as interviews and recipes. New here are Emeril Lagasse, Joel Robuchon, Susur Lee, Paul Bocuse, Michael Symon, Morimoto, Tom Colicchio, and Bobby Flay (among others: I guess that also includes all the Iron Chefs America people as well). She asks them the question that drove the first volume, What would you eat for last meal on earth? I could do without some of the pseudo- chefs, including the one who turned the question around and declared what would be the choice of a FIRST meal in the afterlife. Spare me. Recipes are included, of course. A great book for the foodies. --FEEDING THE DRAGON (Andrews McMeel Publishing, 2011, 290 pages, $28.99 CAD oversized paperback) is a culinary and cultural travelogue through China with recipes, written by siblings Mary Kate Tate and Nate Tate. They ve lived and toured throughout China, studying, teaching and working in restaurants. They biked the back roads, trudged through muddy fields, explored alleyways, and managed to get recipes. It s a good travel book, with the usual photos, that began as a blog (www.feedingthedragon.com) . There are Buddhist vegetarian dishes, lamb kebabs, spicy eggplant, chicken lettuce cups easy enough for novices to do. Regions include Beijing, Shanghai, Fujian, Hong Kong, Macau, Yunnan, Tibet, Sichuan, and Xinjiang. There s a glossary of Chinese ingredients, substitutions, a US resources section, and material on navigating ethnic grocery stores. --OLIVE OIL AND VINEGAR FOR LIFE (Skyhorse Publishing, 2011, 227 pages, $35.95 CAD oversized hard covers) is by Theo Stephan who runs her own organic olive oil and vinegars brands (Global Gardens) in Santa Barbara. There are now over 50 products in her lines, and of course they are used in this coffee table book which promotes the lifestyle of what she calls Caliterreanean (wider in scope than the older term, Cal-Ital). There are 250 preps here, such as lemon veggie chips, pomegranate pork BBQ, acorn squash with ratatouille and chicken sausage, and scallops ceviche with red curry. --ULTIMATE FOOD JOURNEYS (DK Books, 2011, 226 pages, $45 CAD oversized hard covers) purports to cover the world s best dishes and where to eat them. The weight of the book itself means only young people can cart it about. It s part of the Eyewitness Travel series, a series meant for armchair travellers. It begins in Europe, of course, with boeuf bourgignon (France), pizza (Naples), tapas (Spain), kebabs (Turkey), bratwurst (Germany), roast lamb (Greece), injera (Ethiopia), fish curry (India), jambalaya (USA), and ceviche (Peru) about 125 iconic dishes in all. Scampi, for example, is listed for the Adriatic (Croatia). There are pictures and descriptions of the region, plus how to get there, where to stay, and co-ordinates for tourist information. There s a description of scampi and useful Croatian wines, but no recipe. Canada is not mentioned at all, and Mexico gets just one dish: mole poblana in Puebla, Mexico. An appetite-provoking read. --MOURAD: NEW MOROCCAN (Artisan, 2011, 390 pages, $40 US) comes from Mourad Lahlou, chef-owner of San Francisco s Aziza, now a Michelin-starred restaurant. It s upscale Moroccan with new North American twists, especially in the classic chicken tagine, the basteeya, and the lamb shanks. The first part of the book has seven extensive cooking classes on the basics of Moroccan cuisine, with the basic recipes, and then 250 pages of current preps. Double columns type, good layout and photography, plus a ton of endorsements from Keller, Hesser, Pepin, Bourdain, and Ripert. --TRADITIONAL SWEDISH COOKING (Skyhorse Publishing, 2011, 192 pages, $33.95 CAD oversized hard covers) is a nifty illustrated guide to Swedish cuisine, written by food writer Carolin Hofberg who lives in Sweden. It focuses on local foods such as fresh dill, horseradish, allspice, juniper berries, fish, and lingonberries. But this is not your IKEA food. It s a picture book too with lingering photos of plated delights and rambling landscapes. All courses are covered, with dill and chive bread, gingerbread muffins with lingonberries, cloudberry jam, elderflower parfait, barley risotto with crispy bacon, and game meats. --ILLUSTRATED STEP-BY-STEP BAKING (DK Books, 2011, 544 pages, $39 CAD oversized hard covers) is a lush and plush book for those beginners (or even experienced cooks) who have a fear of baking. These are easy-to-follow recipes with more than 1500 photos of techniques and final plating. Caroline Bretherton has a UK caf and has worked in television cooking shows; she beings that Brit sensibility to the details. There are 80 classic preparations here, with a further 240 variations based on transferable skills and substitutions. She also has some classics without variations, such as buttermilk biscuits, pumpkin pie and devils food cake. There are cakes, pastries, cookies, souffl s, cheesecakes, pies, tarts, savouries, and breads (all yeasted or flat or quick). There s an indication of quantities, time in preparing, and time in baking. And metric tables of equivalents to balance the avoirdupois listing of ingredients. --AUSTRIAN DESSERTS AND PASTRIES (Skyhorse Publishing, 2011, 272 pages, $29.95 CAD hard covers) is by Dietmar Fercher and Andrea Karrer; it was originally published in German last year. Austrian food usually gets lost among the Germanic, but desserts always manage to shine forth, especially such as Esterhazyschnitten (meringue slices with butter cream), schaumrollen, or Bundt cake. Here are 180 preps guaranteed to brighten up your Christmas buffet table. B. For the more literate person, there are the histories and memoirs of writers, chefs, and wine people. Some have called these memoirs creative non-fiction , many with embellishments and gilding. And most of them suffer from a lack of indexing, which makes it difficult to find what the writer said about another person or subject. But this also avoids the potential for lawsuits and disjointed noses. Nevertheless, they are rewarding to read. Who cares about poetic license? Here then are some that stood out from last year s run, and any of them would make great gifts for the reader. Here we go, in no particular order (and one of them is a novel) --SUMMERS IN FRANCE (Gibbs Smith, 2011, 224 pages, $35 US) is by Kathryn Ireland, an interior designer who lived near Toulouse. This is about country life with three kids in France, in the Tarn-et-Garonne area in south France. She records events, including her excursions to towns, markets, the house she lives in, her cow barn, gardens, and outdoor eating. It is also useful for the quality photos. --FOLKS, THIS AIN T NORMAL (Center Street, 2011, 361 pages, $28.99 CAD) is by the irrepressible Joel Salatin, a third-generation Shenandoah Valley organic farmer feeding some 4000 families and 50 restaurants. This is his seventh book on local farming issues. Here he gives a farmer s advice for happier hens, healthier people and a better world , with material from his earlier self-published books and magazine writing. Eclectic topics abound, including getting the US government out of the food regulation business. And thank God for an index which ties it all together!! Good agrarian reading. --FOUR KITCHENS (Grand Central Publishing, 2011, 337 pages, $27.99 US) is by Lauren Shockey, who trained at the French Culinary Institute and has an MA in food studies at NYU. This memoir refers to her cooking career in New York, Hanoi, Tel Aviv, and Paris working in four kitchens. In a sense, hers is a female perspective and counterpart to Anthony Bourdain. While there is a scattering of recipes, the preps are not indexed and could be hard to find again. --SEMI-SWEET; a novel (Hachette, 2010, 2011 in North America, 365 pages, $15.50 CAD) is the story about love and cup cakes. It s by Roisin Meaney of Ireland, a clone of Maeve Binchy-style. The heroine opens a cup cake shop in Clongaruin, Ireland just as her long-time boyfriend leaves her. These trials and tribulations, coupled with food, are sure to pass the time nicely over the holidays. --BREAKING BREAD (University of California Press, 2010, 2011, 283 pages, $18.95 US soft covers) is about recipes and stories from immigrant kitchens. This is the paperback reprint of the 2010 book. Lynne Christy Anderson, an academic at Boston College, pulled it together for the California Studies in Food and Culture series, number 29. These are stories of hand-rolled pasta, homemade chutney, backyard gardens, local markets, foraging, and so forth, as recounted through memories, recipes and culinary traditions of immigrants. The preps include dolmades (Greece), adobo (Philippines), peixada (Brazil), and quesadilla (Salvador). Well-worth a read, although an index might have been useful for the 25 stories and 25 recipes. --THE BRISKET BOOK (Andrews McMeel Publishing, 2011, 208 pages, $34.99 CAD hard covers) is by food writer and cookbook author (at least six) Stephanie Pierson. So far as I know, this is the first cookbook devoted to brisket, with recipes coming from celebrity chefs and authors. Of course, the book is meant for meat-lovers, principally that guy who is hard to buy for at Christmas time. It is loaded with personal accounts and stories and memoir-like material from connoisseurs and chefs. I have always found it difficult to get brisket in Toronto: it seems to go directly to restaurants or smokehouses. Along with chicken livers and sweetbreads, brisket is definitely a speciality, order in advance item. So here are a variety of 30 preps, interviews with chefs, photos, graphics (including cartoons), all put together in a fun sort of way (complete with index). --MAN WITH A PAN (Algonquin Books, 2011, 326 pages $18.95 CAD) is from John Donohue, an editor at the New Yorker. This is a book about men who cook for their families. He s found 34 well-know culinary men such as Mario Batali, Mark Bittman, Mark Kurlansky, and Thomas Keller who tell about their cooking done at home: their roles, how they came to it, and how they feel about it.. Along the way are revealed the best times to shop, assigning gender roles to gay couples, explaining vegetarianism to kids, advice on scheduling, and the like. It s illustrated with 21 food cartoons from the New Yorker, and it includes recipes (unfortunately, unindexed). Some writers have suggested books and cookbooks to read such as those of Julia Child and Marcella Hazan. There s an uneven writing style but the spirit is terrific for the stories. --NEW MEXICO TASTY RECIPES (Gibbs Smith, 2011, $8.99 US paper covers) is by Cleofas M. Javamillo. It s only 34 pages long, with 75 recipes, but it was originally published in 1939. These are Spanish recipes as used in New Mexico, and include pipian, albondigas, chile caribe, pozole, quesadias, potajes sabroses. Additional material covers the traditional use of Hispanic food from other sources. There are some menus, and the preps run in narrative style. This can also double as a stocking stuffer for that particular person. --READING BETWEEN THE WINES (University of California Press, 2010, 2011, 189 pages, $17.95 US paper covers) is by Terry Theise, an award-winning wine writer and US wine importer. He makes the case for artisanal wine producers in this idiosyncratic memoir-like account of the beauty of the wine experience. Of course, it helps that he imports such boutique wines. He specializes in German and Austrian wines, plus Champagnes, and much of his focus is on these regions. His is another well-reasoned argument against the 100-point scale of measurement of wine. A short book, but an enjoyable read for the wine lover in your life. --EATING MUD CRABS IN KANDAHAR (University of California Pr., 2011, 215 pages, $27.50 US hard covers) has stories of food during wartime, written by foreign correspondents. This is not macho food, or even peasant food. This is about eating food under extreme conditions during the past 20 years. Look to a North Korean dictator who gorges while others starve, or drinking with an IRA cell, or siege food in Bosnia. Other countries with war zones : Pakistan, Gaza and Israel, El Salvador, Haiti, Iran, Afghanistan, Somalia, Iraq, Georgia, Rwanda, It is all about survival and emergency rations too. Some of it is humour as well. The book reminds us to be thankful over the Holiday season. --MERCHANT OF SONOMA Chuck Williams (Weldon Owen, 2011, 245 pages, $26.95 CAD hard covers) is a generous biography of one of the USA s leading food pioneers. For over fifty years, the founder of Williams-Sonoma has introduced everything from the basic to the sophisticated kitchen equipment for the home. It s a standard biography by William Warren, but it is enlivened by the photographs provided by Williams and his family. A first rate easy read for the holidays, with 34 indexed recipes covering all courses. --DINNER WITH TENNESSEE WILLIAMS (Gibbs Smith, 2011, 176 pages, $19.99 US) is by Greg Picolo, chef operator for The Bistro at Maison de Ville in New Orleans, located across a hidden French quarter courtyard from where Williams lived. Picolo annually puts on a Williams-themed menu dinner during the Williams Literary Festival. Others involved here are Kenneth Holdritch, a Williams academic, and Troy Gilbert, a free-lance journalist. The memoir details Williams living in New Orleans and his association with food in his writings. There are 100 recipes, including such Williams faves as Waldorf salad, crawfish callas, veal sweet breads, and pecan-crusted black drum fish. --AMERICA THE EDIBLE (Rodale, 2011, 272 pages, $18.50 CAD) is by television host of the US Travel Channel Adam Richman. It s a history of dining from nine US cities. This is the paperback reissue of the 2010 hard bound book. He s covered Los Angeles (twice), Honolulu, Brooklyn, St. Louis, Cleveland, Austin, San Francisco, Portland Maine (lobster roll), and Savannah. There s about a half-dozen restaurants listed and commented on, per location. Nine recipes are scattered. There are maps, quirky comments, and lots of memoirish materials. If you know American cities, then you might want to read this book over the holidays. C. Family values Christmas gift cook books would have to include: --SO SWEET! (Andrews McMeel, 2011, 136 pages, $17.50 CAD hard covers) comes from the Sur La Table chain of cooking stores. It s good value for Christmas, with 50 recipes for cookies, cupcakes, whoopee pies, and baked doughnuts. Kids can do this stuff too. Flavours are emphasized, such as sweet, salty, chocolatey, fruity and nutty. --SWEET TREATS (CICO Books, 2011, 128 pages, $24.95 CAD) is loaded with ideas for making, decorating and gifting desserts. Designer Laura Tabor gives 35 step-by-step recipes for cakes, cookies and candies. The techniques include decorations, some of which are painstaking. There are chocolate cameos, marshmallow pearls, Faberge-like Easter eggs, Valentine fondant locket, candy cufflinks, and more. A fun book. --CELEBRATING PANCAKES, WAFFLES AND CREPES (Leisure Arts, 2011, 144 pages, $14.95US paper covers) is by Avner Laskin, a chef and cookbook author. This is something that every kid likes to make, so it is perfect for families. My wife likes waffles, I like crepes, but we ll settle on any of these. Laskin gives the basics of pulling together a batter, and the use of some equipment (waffle makers), and then goes on to explore separately pancakes, waffles and crepes, both sweet and savoury. There are just under 100 recipes, with the lowest number going over to crepes (too bad for me). But lots of ideas and variations for toppings and fillings. --POP BAKERY (CICO Books, 2011, 64 pages, $18.95 CAD) is another fun book with 25 preps for cakeballs on sticks, meant for kids. There s panda pops, Russian dolls pops (don t ask), skull pops and more. --MY FAMILY TABLE; a passionate plea for home cooking (Andrews McMeel, 2011, 264 pages, $40 CAD hard covers) is by John Besh, award-winning chef and creator of seven acclaimed New Orleans restaurants, plus gigs on Food Network, PBS, and Today show. He specializes in local heritage and ingredients of New Orleans (his My New Orleans was acclaimed last year). Here, he emphasizes the act and art of family cooking. His kitchen wisdoms, strewn among the 140 preps, include master recipes such as Creamy Any Vegetable Soup and Risotto of Almost Anything. There s a heavy Louisiana-Deep South influence here, but it is useful for such topics as Sunday suppers, the big casserole meal, school night cooking, breakfast with the kids, fried chicken, BBQ, brunch, desserts, and holidays. --ULTIMATE COOKIES (Gibbs Smith, 2011, 272 pages, $24.99 US paper covers) is by Julia M. Usher, who writes for Dessert Professional. As well, she has designed desserts for weddings (and written about them) and other parties, many one-of-a-kind. Here she takes on cookie design. There s the basic cookie dough, but it is all in the decorations. In addition to lots of templates, there are extremely detailed instructions on how to make the decorations and how to apply them. A parchment pastry cone, for example, is a must. Typical creations include, just for Christmas, wreaths and holly, snowmen, santas, reindeers, sleighs, gift boxes, and the like. Every major kid holiday is here, such as Halloween and Easter. The photos of plated cookies are priceless. She has 40 cookie projects, illustrated with 300 photos. --THE SLOW COOK BOOK (DK Books, 2011, 352 pages, $28 CAD hard covers) is by Helen Whinney. It covers pot roasts, casseroles, paellas, risottos, heavy soups, pilaffs, ribs, stews, curries, gumbos, tagines, chillies, desserts and more in 200 recipes for both techniques of slow cookers and/or regular ovens in each prep. There s lots of code for service, freezing or not, prep times, cooking times, and even both avoirdupois and metric measurements. For levels of complexity, it moves from meatballs to cassoulet. --POPSICLES AND OTHER FROZEN TREATS (Ryland, Peters and Small, 2011, 64 pages, $18.95 CAD) is much the same, with granitas, water ices, and sherbets (all sweets, no tomatoes). --THE FOOD ALLERGY COOKBOOK (Skyhorse Publishing, 2011, 235 pages, $23.95 CAD hard covers) is by Carmel Nelson and Amra Ibrisimovic, both suffering from food health issues. Nelson is the prime writer of this guide to living with allergies and pepping up your main family meals. Here are 101 recipes for cooking allergen-free foods that exclude the most common such as dairy, gluten, soy, corn, shellfish, and nuts. Each is easy to prepare with readily available ingredients. There s a primer on healthy foods, menus for meals (with recipes) and the usual arrangement by course. At the end , there is a list of helpful websites and books. --WHOOPIE PIES (Ryland, Peters & Small, 2011, 64 pages, $18.95 CAD) shoes that we have moved from cupcakes to filled cookie cakes. These come directly from the Amish, such as chocolate and marshmallow fluff pies, raspberry and cream pies, and a variety of party pies. --I LOVE MEATBALLS! (Andrews McMeel, 2011, 156 pages, $22.99 CAD hard covers) is by Rick Rodgers, cooking instructor and author of numerous cookbooks. It s a tad pricey because it is hardback rather than the more approachable paperback (maybe next year? As a reprint?). But you can safely find a good price on Amazon or Chapters. Here are 50 different types, many traditional from different cultures (Italian, Thai, Chinese, Greek, Swedish, Moroccan, Indian and others. In addition to meats, Rodgers also uses seafood (I guess these would be fishballs). There are six categories, ranging from apps to pasta, sandwiches, soups, and sauces. Good for the family: kids can make these. --FABULOUS BROWNIES (Ryland, Peters & Small, 2011, 64 pages, $18 CAD, is by Annie Rigg. These are cute and creative ideas for decorated brownies; there is a stunning owl decoration on the back page. The first chapter covers the brownie basics. This is followed by pretty petit fours types, then indulgent treats, and then kids (by and for). There are 30 recipes plus variations. Part Two: STOCKING STUFFERS =========================== Stocking stuffers are at the top of everybody s gift list: something affordable (under $10, up to $20) that can also double as a host gift, something small and lightweight. Most of the books here are paperbacks. And of course, they can stuff an adult stocking. Typical for food are: --200 CASSEROLES (Gibbs Smith, 2011, 208 pages, $12.99 US spiral bound) is by Stephanie Ashcraft and Janet Eyring, cookbook authors. This is a pretty basic collection of preps for easy oven, stovetop and slow cooker casseroles. The arrangement is by course (breakfast, mains, sides, etc.) with material on family dining and finicky kids and entertaining. --SMALL PLATES (Ryland, Peters & Small, 2011, 64 pages, $17.95 CAD) is by Annie Rigg. It is a small collection of international dishes, ranging from Spanish tapas to Middle East meze and Chinese dim sum, arranged by main ingredient such as meat, seafood and veggies. The first recipe in the book -- creamy pancetta and onion tart -- works for me. --NOW EAT THIS! 100 quick calorie cuts (Grand Central Life and Style Books, $13.99 CAD soft covers) is by Rocco Dispirito, who had one of the first gourmet reality shows on American television. It is a flip book, detailing info on how you can cut your calorie count at both a restaurant and (on the other part of the book) at home fifty tips for each.. It comes with the usual disclaimers about consulting a health professional before you attempt to lose weight, It s a colourful book, full of good advice. The part about eating out is well worth the price (e.g., such basic stuff as saying no to desserts is effective and saves you money too). --MACARONS (Ryland, Peters & Small, 2011, 64 pages, $21.95 CAD) is by Annie Rigg. The 33 recipes here cover the basics, and then goes on to flavour combinations. There are chapters on fruits and flowers, coffee, caramel and chocolate, and nuts and spices. --WHO PUT THE DEVIL IN DEVILLED EGGS? (Skyhorse Publishing, 2011, 173 pages, $15.95 CAD) is really just short trivia about American food history. There are 48 foods here, such as lobster roll, baked Alaska, corn dog, iced tea, waffle, and mac and cheese. Author Ann Treistman situates the book in the 1950s, so there is stuff about Velveeta and Jell-o as well. Each food gets a short history, a photo, and a recipe or so. An interesting book that should appeal as a holiday read, short and light. --PRESERVES AND PICKLES (CICO Books, 2011, 64 pages, $21.95 CAD) is by Gloria Nicol who gives us a basic primer on preserving techniques and equipment. Emphasizing health and safety issues. Then she gives some 25 recipes for jams, jellies, curds, pickled relishes, and chutneys. --MAPLE SUGAR (Storey Publishing, 2011, 144 pages, $15.95 CAD soft covers) is by naturalist Tim Herd who gives us the sap to syrup story. It gives data about the various grades, the history of maple sugaring, how to identify the different kinds of maple trees from leaves or twigs, bark or flowers. There are reproductions of older advertisements. Plus, of course, 20 recipes for classics such as maple nut bread, maple-glazed salmon, and baked beans. --SEAFOOD FAVORITES (Gibbs Smith, 2011, 96 pages, $10 CAD soft covers) is from the Charleston Cooks! Maverick Kitchen store. It s reflective of coastal South Carolina heritage and the Low Country region. There are dips, sauces, sides, plus a stream of preps for scallops, oysters, shrimp, snapper, flounder, grouper and others. --THE WILD BLUEBERRY COOK (Down East Books, 2011; distr. Nimbus, 82 pages, ISBN 867-0-89272-939-5, $14.95 US hard covers) is by Virginia M. Wright, senior writer at Down East magazine and cookbook author. She covers production, pie-eating contests, baking competitions, trivia, and an annual musical in Maine which celebrates its official berry . There are some interviews with growers, rakers, beekeepers, winemakers, and food scientists. Plus 16 recipes. --CAKE SIMPLE; recipe for bundt-style cakes (Chronicle Books, 2011, 132 pages, $19.95 US) is by Christie Matheson, a co-author of several cookbooks including Flour. There s an endless variety of shapes and forms; more than 50 recipes here attest to that. There are the classics (brown sugar, lemon-poppy seed, mint chocolate), the gooey (gingerbread with orange-cream cheese frosting), the upscale (kumquat-coconut with tarragon), and mini-bundts (like a cupcake). A nice single-purpose book. --200 SOUPS (Gibbs Smith, 2011, 208 pages, $12.99 US spiral bound) is by Madge Baird, a cookbook editor and author. This is a basic collection using beans, lentils, vegetables, beef, chicken, pork, fish, potatoes, tomatoes, and pantry items. There are simple and there are complicated recipes here, a little bit of something for everyone. --THE HUMMINGBIRD BAKERY BAKING ORGANIZER (Ryland, Peters & Small, 2011, $19.95 CAD) is meant for recipe storage. You can file and store preps, as well as contacts and source lists. There are lined pages for recording your own recipes, divided into six tabbed and themes baking sections. Also, there are six baking recipes from The Hummingbird Bakery (London UK). Other little books, for beverages, include: --GREAT WHISKEYS (DK Books, 2011, 384 pages, $17 CAD) is a pocket-guide, although it is heavy because of the slick paper. The material was previously published in the longer World Whiskey . 500 of the best whiskies from around the world are covered, in an A Z arrangement by name, regardless of country of origin. There are tasting notes, of course, with colour photos of the bottles. There are also whiskey tour notes for Islay, Speyside, Ireland, Japan, and Kentucky. --VINTAGE COCKTAILS (Skyhorse Publishing, 2011, 218 pages, $19.95 CAD) is a guide to retro cocktails for the home mixologist. Amanda Hallay, the compiler, is a cultural historian and fashion writer. Vintage cocktails are really the truly classics, and the M.O. here should be know the classic recipes before you break the classic recipes . For 90% of the action, you need go no further than your basic martini, grasshopper, Negroni, mint julep, Pimm s cup, sidecar, daiquiri and 57 more. Each comes with a thumbnail pop history. There s the usual primer on cocktail making and how to deal with hangovers. And great retro style illustrations by David Wolfe. --GINGER BLISS AND THE VIOLET FIZZ (Harvard Common Press, 2011, 292 pages, $19.95 US) is by A. J. Rathbun, an award-winning spirits writer. It s a nifty collection to 200 cocktails, all of which use new and classic liqueurs, such as Chartreuse, cr me de cassis, St. Germain (elderflower), and PAMA (pomegranate). The drinks too range from new to old, such as the new Ginger Bliss and the older Violet Fizz from the book s title. There s the basic primer on cocktails plus a description of the newer liqueurs. A nice little book for those who like a kick of sugar/fruit in their drinks. Annual calendars are always monster hits and are often appreciated, both the wall and the desk type. The best of the desk are the two page-a-day (PAD) calendars from Workman. THE WINE LOVER S CALENDAR 2012 (Workman, 2011, $15.99 CAD) has been put together by Karen MacNeil, author of The Wine Bible . Saturday and Sunday have been combined on one page. There is a new varietal highlighted each month, tips galore for pouring and tasting, food and wine matching, bargains, pop quizzes, horoscope wines, quotes, etc. And 125 must try wines are highlighted (many can be found in Canada). 365 BOTTLES OF BEER FOR THE YEAR 2012 (Workman, 2011, $15.99 CAD) too has a combined Saturday and Sunday page. Most of the beers appear as imports in Canada, but otherwise there are few Canadian brews included. Lights, lagers, ales, porters, stouts, seasonal beers, and lambrics they re all here. Other material in this PAD includes beer festivals, beer facts, label lore and vocabulary. There are also 100 must-try beer recommendations. If you buy any of the PAD calendars, then you can go online to the website and pick up other stuff, usually free at www.pageaday.com. For wall calendars, there is COLLECTIBLE TEAPOT CALENDAR 2012 (Workman, 2011, $15.99 CAD) which has, for every month, a distinctive teapot and tea service set, plus an indication and preps for sweets and nibbles for a tea party. Great fun, which encourages you to have a monthly tea party, even if you don t own the appropriate tea pot. KITCHEN ORGANIZER (Workman, 2011, $16.99 CAD) is a bit of a twist it s a magnetic calendar organizer for your fridge. There are tear-off pages for each week, each with a grid. There are also illustrations and witticisms from such as my fave Dorothy Parker, whose knife could slide through pemmican. This is a very handy way to track appointments and plan activities, for families or business people. There s a diary/food advisor/day book called THE HUMMINGBIRD BAKERY ENGAGEMENT CALENDAR, 2012 (Ryland, Peters and Small, $26.95 CAD), laid out like an appointment book. The recipes have been previously published in The Hummingbird Bakery Cookbook, and of course, if you don t have that book, this wire- bound book is highly recommended. There s a handy pocket in the back to store cuttings, notes, and business cards. It s a 13-month planner, and there is also a gatefold pull-out planner for 2013. On to the wine annuals. The two leaders are HUGH JOHNSON S POCKET WINE BOOK 2012 (Mitchell Beazley, 2011, 320 pages, $15.99 CAD hard bound) and OZ CLARKE S POCKET WINE GUIDE 2012 (Pavilion, 2011, 360 pages, $15.95 CAD hardbound). Both are guides to wines from all around the world, not just to the best wines. Similarities: Johnson claims more than 6000 wines are listed, while Clarke says more than 7000, but then recommends 4000 producers. News, vintage charts and data, glossaries, best value wines, and what to drink now are in both books. The major differences: Johnson has been at it longer this is his 35th edition (Clarke is celebrating his 20th anniversary) -- and has more respect from erudite readers for his exactitude and scholarliness. His book is arranged by region; Clarke s book is in dictionary, A Z form (about 1600 main entries). It is really six of one, or half a dozen of another which one to use. Apparently, Amazon.Com reports that many people buy both, for about $20 US total. Both books have notes on the 2010 vintage, along with a closer look at the 2009. It is fun to look at the two books and find out where they diverge. As a sidelight, Johnson and Oz are moving more into food: there is a 16 page section on food and wine matching in the former, while Oz has 6 pages. Johnson also has a listing of his personal 200 fave wines. Both books could profit from online accessibility or a CD-ROM production. What I don t like about both books is that they come out too early. Johnson was available August 15, while Clarke was released on Sept 6. I guess that this gets them off the hook about having to comment on the 2011 harvest and vintage!! Other wine annuals mostly paperbacks -- deal with recommended wines, not all of the wines in the world. They can afford the space for more in-depth tasting notes (TNs) of what they actually do cover (usually just wines available in their local marketplace). --THE WINE TRIALS 2012 (Workman, 2011, 288 pages, $17.95 CAD soft covers) is by Robin Goldstein, with Alexis Nerschkowitsch. Both have food and wine credentials, in addition to authoring restaurant review books and travel books. They have been assisted by named contributing writers and 500 named blind tasters. The object of the book is to come up with hidden wine values. The cover proclaims brown-bag blind tastings for wine values under $15. That s $15 US, of course, and does not allow for discounts and sales so prevalent in the US marketplace. It is possible that a top rated US wine at $20, going on sale for under $15, could be well over $30 in Ontario. Most of the wines sold in Ontario are under $25 the trick is to find the best ones. This book could give some guidance. They have full-page reviews for 175 wines under $15 US that outscored $50 to $150 bottles, using hundreds of blind tasters who filled in a simple form. The authors have lots of material justifying their choices. Only about half the wines are available in Ontario, and many are not value priced because of the LCBO mark-up policy and lack of sales/discounts. The book just whets your appetite for a privatized company to sell wine in Ontario. --BILLY S BEST BOTTLES; wines for 2012 (McArthur & Company, 2011, 240 pages, $19.95 CAD soft covers) by Billy Munnelly is back for another round (22 ed), creating more emphasis on wine and food pairing, party planning, and some social manners. There s some info about country trends and frequently-asked questions about wine. Plus data on Ontario winery tours. His whole concept of wine is organized by Mood, with sections on wine colour and style/weight, and the wines are usually those available at the LCBO. Most should be available across the country. He has over 200 best international wine buys, with most under $20 and many under $12. And there is a wine index at the back where wines are listed by region. Check out www.billysbestbottles.com. As posted at www.deantudor.com and Blog: http://gothicepicuresvincuisine.blogspot.com. ON THE DEAN S LIST: MY 14TH ANNUAL SURVEY OF FOOD AND WINE-RELATED BOOKS SUITABLE AS HOLIDAY GIFTS FOR THE 2010/11 PARTY PERIOD DECEMBER 2010 =============================================================== By Dean Tudor, Ryerson Journalism Professor Emeritus and Gothic Epicures Writing, www.deantudor.com (World Wine Watch Newsletter). Blogs: http://gothicepicuresvincuisine.blogspot.com. http://fauxvoixvincuisine.blogspot.com. ------ There are so many new food and wine books out there for people who have picky tastes!! What to choose? I have cast about for material and have come up with a decent selection to satisfy any pocketbook, any host, and any friend. All books and book-like materials that are listed here are RECOMMENDED, and probably can be purchased at a discount via Amazon.Ca or Chapters.Ca (with free delivery on a total purchase of over $25). Price Alert: because of US dollar fluctuations with Canada, all prices may vary. I have used CAD wherever I know it. Part One: TOP GIFT IDEAS ======================== A. Art/travel/history books might be the best books to give a loved one (or to yourself, since you are your own best loved one), because most may cost you an arm and a leg. Books for the coffee table have their place in the gift scheme: just about every such book is only bought as a gift! And don t let the prices daunt you. Such books are available at a discount from online vendors. Because of the economy , not too many pricey food and wine books were released last year and this year, and book reviewers were cut off from many foreign imports and expensive books. --OPUS VINO (DK Books, 2010, 800 pages, $75 US hard covers) explores more than 4,000 of the world s most significant wineries, from up-and- comers to established producers. There s a lot of general information here about the wine regions of the world, plus many wine labels and bottles, but the heart of it all is the exposure of some 30 or so new wine voices they are all young, judging by their pictures. The two most prominent for us in Toronto are Lindsay Groves (she wrote the section on Turkey and Lebanon) and Alder Yarrow (Sonoma and Marin chapters) of www.vinography.com, probably the best wine blog on the planet. It is good to have more young people writing about wines with their fresh thoughts. And to give exposure to countries such as Brazil, Canada and Mexico. You ve got to be young to read the book: it weighs in at 8 pounds!! --DOMAINE CHANDON COOKBOOK; recipes from Etoile restaurant (Chronicle Books, 2010, 224 pages, $40 US hard covers) is by Jeff Morgan, although the preps come from Etoile, the on-site restaurant. There s advanced log rolling here from Thomas Keller and Karen MacNeil. The Michelin- starred resto itself is described, and many of the photos here come from that place. 75 preps are presented, with an emphasis on casual elegance. It s a pretty book, covering all courses, with am emphasis on sparkling wine to accompany the plates. Lavish photography and presentation. --GIFTS COOKS LOVE; recipes for giving (Andrews McMeel, 2010, 184 pages, $32.99 CAD hard covers) comes from the American kitchen equipment firm, Sur La Table. The book is crammed with recipes and ideas for food to pack into a jar or can or box or cellophane bag. There s a primer on preserving and dehydrating, smoked and cured gifts, baked gifts, confections and drink gifts. I liked the orange cardamom marmalade. Many useful packaging and gift card ideas too. The material ranges from entry level to qualified levels. 40 recipes. --ONE BIG TABLE; a portrait of American cooking (Simon & Schuster, 2010, 864 pages, $57.99 CAD hard covers) has been collated by Molly O Neill, former food columnist for the New York Times. It s a huge book, with many archival and current illustration and photographs. The subtitle says it has 600 recipes from the nation s best home cooks, farmers, fishermen, pit-masters, and chefs . This is a road trip across the continental region, and there were more than 20,000 contributed preps. You could say that these are heirloom recipes, and you wouldn t be wrong. Despite all this, log rolling was added, with endorsements from Alice Waters (who else?), Ethan (Joy of Cooking) Becker, and Thomas (French Laundry) Keller. All preps are sourced, with further info at www.onebigtable.com. Also a huge list of acknowledgements that is well-worth reading. A fascinating book for lovers of American national community foods. --OUT OF OLD NOVA SCOTIA KITCHENS (Nimbus Publishing, 2010, 229 pages, $17.95 CAD soft covers) is by Marie Nightingale. It was originally published 40 years ago to great acclaim, and here it is back again -- reprinted with a baker s dozen new recipes and an introduction by Chef Michael Howell (Tempest Restaurant, Wolfville). These are the traditional foods of the province, displaying Acadian, Scottish and First Nation roots and cultures. The new preps (in its own, separate chapter) include spiced Christmas beef, chicken legs with sauerkraut, curried cider mussels, plus desserts. --FANNIE S LAST SUPPER; re-creating one amazing meal from Fannie Farmer s 1896 Cookbook (McClelland & Stewart, 2010, 260 pages, $32.99 CAD hard covers) is by Chris Kimball, host of America s Test Kitchen (PBS). He also founded Cook s Illustrated magazine. The book accompanies the film of the same title, which aired in Fall 2010 on PBS. It includes dishes from the dinner that Kimball cooked, along with some revised and updated recipes from The Boston Cooking-School Cook Book. It s an armchair experience as Kimball researches a twelve course Christmas dinner that Farmer served at the end of the 19th century. There are lots of historical details behind every dish, and there is a useful index. --THE FOOD STYLIST S HANDBOOK (Gibbs Smith, 2010, 264 pages, $50 US) is something different for the foodie that has everything. The book is a manual for every picture telling and selling a story about food. It s meant for culinary students, but it is also an accessible book at an affordable price. There are lots of photos and ideas on how food pictures sell food. Topics include how recipe testing works and food advertising. And there s a huge chapter on tricks of the trade (shaving cream, grill marks, food colouring, and more). --CHOCOLATE WARS; the 150-year rivalry between the world s greatest chocolate makers (Douglas & McIntyre, 2010, 348 pages, $29.95 CAD hard covers) is by Deborah Cadbury, a relative of the Quaker family that went into the business of chocolate. The major English firms were all Quaker family enterprises, and their religious passions made them very philanthropic. English rivals included Fry and Rowntree. When they tried to move into the American market, they were rebuffed by Hershey and later, Mars. Eventually, Cadbury won out over many other companies in England. But it was purchased by Kraft in 2010 for $19.5 billion. The author writes a spirited and engaging business history, which should appeal to those food historians among the chocolate fanciers. And there is the scholarly bibliography of archives, manuscripts, books, and articles. --A SLICE OF ORGANIC LIFE (DK Books, 2010, 352 pages, $19.95 US paper covers) is by Sheherazade Goldsmith, a writer who runs an organic farm in Devon, England. It was originally published in 2007; this is the paperback reprint. The author is listed as editor-in-chief which seems to imply that other people wrote the material. But I don t see any other writing references, although there are many acknowledgements to photographers. The book is in three parts: what you can do to be eco-friendly if you don t have a yard; what you can do if you have a patio or a small yard; and what you can do if you have a large yard or field or even community garden. Under the latter, there are 33 activities, ranging from keeping some chickens (illegal in Toronto), making simple preserves, nourishing the soil, to using up a glut of tomatoes, planting a vine or simply creating a pond for wildlife. There are about 90 activities in the book. At the very least (with no yard), one can bake bread, check the label, make flavoured oils and vinegars, and shop ethically. Commonsense will win out. This is a very good book, with a few recipes (all indexed in italics). B. For the more literate person, there are the memoirs of writers, chefs, and wine people. Some have called these memoirs creative non- fiction , many suffering from embellishments and gilding. And most of them suffer from a lack of indexing, which makes it difficult to find what the writer said about another person or subject. But this also avoids the potential for lawsuits and disjointed noses. Nevertheless, they are rewarding to read. Who cares about poetic license? Here then are some that stood out from last year s run, and any of them would make great gifts for the reader. Here we go, in no particular order --THE SPICE NECKLACE; a food-lover s Caribbean adventure (Doubleday Canada, 2010, 461 pages, $32.95 CAD hard covers) is by Amy Vanderhoof, a long-time Toronto food and travel writer. Her previous travel memoir was An Embarrassment of Mangoes . She continues to tap her exploits in the Caribbean with her husband, detailing aspects of local islands and culture, with about 70 recipes. She goes through markets, rainforest gardens, family gatherings, and more. Here she travels from Haiti, the Dominican Republic, and St. Kitts south to Grenada and Trinidad. As is typical in travel or memoir books, there is no index, not even to the recipes. There is no way to check on seacat or to provision . But there is a listing of the preps, from starters to sweets, plus drinks and spice blends. ---ENTERTAINMENT IN THE FRENCH STYLE (Gibbs Smith, 2010, 144 pages, $22.99 CAD hard covers) is by Eileen W. Johnson, owner of FlowerSchool New York and author of books on floral arranging. Here she branches out with personal stories and recipes from French cities to the provinces. It is also a memoir of sorts as she writes about the everyday lives and foibles of French farmers, chefs, cheese makers and others. For her, entertaining in the French style is all about food and customs. --EVERY DAY IN TUSCANY; seasons of an Italian life (Broadway Books, 2010, $29.95 CAD hard covers) is by Frances Mayes, who had earlier penned Under the Tuscan Sun (1996) and Bella Tuscany (1999). Here, she continues with her Tuscan rambles from winter through summer at Bramasole, her second Tuscan home. It is now 20 years since Cortona, and she begins again in foraging her new locality, describing the new foods and the new characters. Some recipes, but of course not indexed. --AVEC ERIC (John Wiley & Sons, 2010, 295 pages, $41.95 CAD hard covers) is by Eric Ripert, who owns four restaurants in NYC (Le Bernardin), Philadelphia, Washington, DC, and Grand Cayman Island. It is derived from his TV show, Avec Eric . He s also written Le Bernardin Cookbook and On the Line. It s a travel-cooking TV show, and so is the book. There s a chapter on Tuscany, another on California, a third on seafood, another on wine. They come with appropriate recipes, about 100 in all. There s a lot of pictures of Eric and others, as well as landscapes. The index coves both recipes and memoir-travel pieces. --THE HUNGER; a memoir of an accidental chef (Ecco HarperCollins, 2010, 233 pages, $15.99 CAD paperback reprint) is by John DeLucie, chef of the Waverly Inn in Greenwich Village, NYC. He changed careers to be a cook (didn t we all?) and spent 15 years in and around Manhattan restos. In 2007 he opened Waverley Inn. This is a memoir about everyday life in New York city kitchens. No recipes. --MEDIUM RAW; a bloody valentine to the world of food and the people who cook (Ecco, 2010, 283 pages, $32 CAD hard covers) is Anthony Bourdain s complete turnaround and turnabout from his earlier Kitchen Confidential . Since that book, he has hosted No Reservations on TV and has gone mainstream. Medium Raw is a collection of his latest thoughts about some of the characters in Kitchen Confidential, plus new topics such as confessions, rants and rages, investigations, and chef mafia summits. It is extremely readable and engaging as he takes on Top Chef television shows, Alice Waters and David Chang, and others. Currently, then, put him in the Michael Pollan column. But wait and see if his attitudes change in his next book --CHEF; a novel (Vintage Canada, 2020, $19.95 CAD paperback) is by Jasprett Singh. It is about a young Kirpal Singh who arrives at a Kashmir military camp. He is immediately apprenticed to the camp s chef, and he begins to learn all the intricacies of Indian cooking. He eventually rises as a chef to a top general. There s a lot of local flavour and character, particularly in descriptions of war and terrorism. It s not a memoir, but it does seem very autobiographical, and it is written in memoir-like style. C. Family values Christmas gift cook books would have to include: --TIME FOR DINNER; strategies, inspiration, and recipes for family meals every night of the week (Chronicle Books, 2010, 272 pages, $$24.95 US hard covers) comes from the editors of Cookie magazine, an American parenting publication. It is chock full of advice and ideas for food-stressed families, ranging from preparing the one meal that everybody will want to eat to keeping the kids distracted while you cook to planning and prepping to avoid scrambling to mastering the basic techniques. Nice layout, with scads of notes and ideas for using leftovers. Over 225 recipes and variations. --VERY MERRY COOKIE PARTY; how to plan and host a Christmas cookie exchange (Chronicle Books, 2010, 248 pages, $19.95 US paper covers) is by Barbara Grunes, food writer and author of over 45 cookbooks, and Virginia Van Vynckt, a writer who hangs out at makegreatcookies.com. Here are 100 preps brownies, spice cookies, nut balls, Xmas ornaments, stamps, molds, cutters, and presses. Good organizational material on how to do it all as a cookie exchange with your friends. --A GREENER CHRISTMAS (DK Books, 2010, 352 pages, $19.95 CAD paper covers) is another of Sheherazade Goldsmith s books to cross the Atlantic. At least here, the directory of resources is North American. Topics include decorating the house, doing the Christmas tree and decorating, making gifts (such as Advent calendars), decorating and displaying the table, plus some 30 recipes that are eco-friendly. It s part Christmas craft book and part Christmas cookbook. Part Two: STOCKING STUFFERS =========================== Stocking stuffers are at the top of everybody s gift list: something affordable (under $10, up to $20) that can also double as a host gift, something small and lightweight. Most of the books here are paperbacks. And of course, they can stuff an adult stocking. Typical for food are: --RECIPES EVERY MAN SHOULD KNOW (Quirk Books, 2010, 144 pages, $9.95 US hard covers) by Susan Russo and Brett Cohen. This book is for hungry guys a little black book of primer data plus recipes categorized into breakfasts, snack, burgers, meat and potatoes, pasta, bar food, chocolate and cheesecake. Hardly any BBQ and no index!! --I LOVE BACON! (Andrews McMeel, 2010, 136 pages, $22.99 CAN hard covers) has more than 50 preps from celebrity chefs in the US, including Cat Cora (Iron Chef). It begins with making your own bacon, moving through brunch, salads, sides, pasta, fish and meat, up through desserts (pig candy ice cream, maple-bacon ice cream). Nice layout, with metric conversion tables. --APPLES I HAVE EATEN (Chronicle Books, 2010, unpaged, $14.95 US) is by Jonathan Gerken. All of the 47 varieties of apples photographed and mentioned in this book were gathered by Gerken during the autumn of a single year (2007?). They are local and heirloom varieties acquired from California farmers markets, out-of-the-way orchards, neighbours, and friends. As the book says, After being photographed, the apples were eaten. They were really tasty. --EASY ASIAN NOODLES (Wiley, 2010, 128 pages, $17.95 US soft covers) is from Helen Chen, owner of Helen s Asian Kitchen in the USA. As she says, If you can cook pasta, you can cook Asian noodles. Well, duh .Helen has a line of Asian cooking equipment, and her earlier books included Chinese Home Cooking, Peking Cuisine, and Easy Chinese Stir- Fries. With 60 recipes, Chen shows how to prepare noodles which are served cold, pan-fried (crunchy), or in soup, stir-fried, sauced, and in noodle salads. Most can be done in thirty minutes or less. Her range covers all South-East Asian countries. --SKINNY DIPS (Chronicle Books, 2010, 144 pages, $20 US paper covers) is by Diane Morgan. Here are 60 guilt-free recipes for light dips and the crispy dippers to eat them with. Veggie and herb dips, salsas, guac, bean and legume drips, crudit s. Plus the elements of party planning. --SIMPLE COMFORTS; 50 heartwarming recipes (Andrews McMeel, 2010, 136 pages, $19.99 CAD hard covers) has recipes from five other cookbooks put out by the Sur La Table stores. Heart breads, savoury thick soups, stews, big sandwiches, mains, sides, and desserts. For the hungry guy. --COOKING WITH WHOLEGRAINS; the basic wholegrain cookbook (Farrar, Straus and Giroux, 2010, 72 pages, $12 US paper covers) is a reprint of the 1947 book; it was written by Mildred Ellen Orton who just recently passed on at age 99. The book was one of the first to re-introduce stone-ground whole grains to America (she and her husband operated a stone mill). There are preps for breads, rolls, cakes, scones, crackers, muffins, and desserts two or three to a page. It s now a curiosity, but all the recipes work well, and it s a good small gift book to the healthy cook. --A ZOMBIE ATE MY CUPCAKE! (Cico Books, 2010, 64 pages, $17 CAD) by Lily Vanilli, well-known British baker and graphic artist. Here she comes up with 25 cupcake recipes, each with sculptured toppings eeyrie eyeballs, zombie snacks, mutant ears, bleeding hearts, radioactive slime. Best at Halloween, but creepy anytime. --COFFEE AND CAKE; enjoy the perfect cup of coffee with dozens of delectable recipes for caf treats AND --TEA AND COOKIES; enjoy the perfect cup pf tea with dozens of delectable recipes for teatime treats. Both are from Chronicle Books (2010, 152 pages each, $24.99 in Canada). These books, written by Rick Rodgers, deal with pairing beverage and dessert. In one, there s a short history of coffee and a primer on cakes. In the other, there s a short history of tea and a primer on cookies. Learn the differences amongst these two beverages, along with how to make a perfect cup. The three dozen or so cookies and a similar number of cakes are innovative, and most are elegant. A useful gift, but what if one likes coffee with cookies? Or tea with cake? --CANADIAN CHEESE; a pocket guide (McArthur and Co., 2010, 232 pages, $19.95 CAD soft covers) is by Kathy Guidi, founder of the Cheese Education Guild and Artisan Cheese Marketing. She s had a lot of experience in the cheese world, and this is her first commercial book, detailing 180 cheeses. She says that there are 450 Canadian cheeses, but space was limited, so some duplicative-style cheeses were omitted. Cheese are grouped alphabetically by category (fresh through hard and blue), with primer detail on storage and service and how to buy. It s pocket-sized, so please take it with you to your cheese monger. Other little books, for beverages, include: --ABSINTHE COCKTAILS (Chronicle Books, 2010, 112 pages, $20 US hard covers) seems to be from the dark side. The whole book is white-on- black. That ll certainly discourage the photocopiers. This book is a basic history of absinthe, a spirit which is now legal for sale in North America. So it is a field guide to buying and mixing. Kate Simon wrote it up, along with 50 preps for classic drinks, mostly from the early 20th century. Beware of the absinthe-minded puns in the book. --A TASTE FOR ABSINTHE; 65 recipes for classic and contemporary cocktails (Clarkson Potter, 2010, 176 pages, $28.99 CAD hard covers) is by R. Winston Guthrie. It s a bit bigger than the Absinthe Cocktail book above, with 65 preps and a higher price. But at least it s normal black print on white background. Classics (Sazerac) and modern mixed drinks are here. The books cover the same ground, and were written to take advantage of the fact that US-made absinthe was now being produced. Guthrie runs www.absinthebuyersguide.com. --OLD MAN DRINKS; recipes, advice, and barstool wisdom (Quirk Books, 2010, 160 pages, $14.95 US soft covers) is by Robert Schnakenberg. It s a basic booze book for the aging baby boomer, complete with the standard preps for Boilermakers, Singapore Slings, Sidecars, Bloody Mary, Cuba Libre, Gibsons, Gimlets, Rusty Nails, Martini, and others: all the classics that your grandfather would remember. Nothing pink and nothing with umbrellas. Just the Guy stuff. And there are pictures and quotes from old men. --HOW TO BUILD A SMALL BREWERY; draft beer in ten days. 3rd edition (White Mule Press; distr. McArthur, 47 pages, $24.95 CAD soft covers) is by Bill Owens. He has a six barrel brewhouse at his brewery (Buffalo Bill s, in California) and he replicates the same brewing techniques for home use. A ten gallon brewing system can be built in a few days, and this includes building a mash tun from a camping cooler, constructing as heat exchanger from a garden hose, and converting a beer keg into a kettle. In just ten days, you should be able to produce cold, clear and carbonated brews. Hey 30,000 previous purchasers of this book cannot be wrong! --THE BARTENDER S BLACK BOOK. Updated 9th ed. (Bartender s Black Book Co., 2010; distr. McArthur, 288 pages, $16.95 CAD spiral bound) is by Stephen Kittredge Cunningham. It was first published in 1994. It is not like a fancy book which goes on and on with pictures of mixed drinks and stemware. It is more like just a database. There is only one drawback here: the print is incredibly tiny, and you just simply cannot read it without adequate lighting far beyond a bar s capability. Nevertheless, with about 20 preps a page and an index by ingredient, the book has the best value of any competitor in the marketplace. There are over 2800 recipes in all, with 143 being new modern takes, advice for the bartender plus wine advice which includes Parker s Wine Vintage Guide through May 2010, and more glossaries. There s even a metric conversion chart. The publisher claims over 1 million copies sold . Annual calendars are always monster hits and are often appreciated, both the wall and the desk type. The best of the desk are the two page-a-day (PAD) calendars from Workman. THE WINE LOVER S CALENDAR 2011 (Workman, 2010, $16.99 CAD) has been put together by Karen MacNeil, author of The Wine Bible . Saturday and Sunday have been combined on one page. There is a new varietal highlighted each month, tips galore for pouring and tasting, food and wine matching, bargains, pop quizzes, etc. etc. And 100 must try wines are highlighted (many can be found in Canada). 365 BOTTLES OF BEER FOR THE YEAR 2011 (Workman, 2010, $16.99 CAD) too has a combined Saturday and Sunday page. Most of the beers appear as imports in Canada, but otherwise there are few Canadian brews included. Lights, lagers, ales, porters, stouts, and lambrics they re all here. Other material in this PAD includes beer festivals, beer facts, label lore and vocabulary. There are also 100 must-try beer recommendations. If you buy any of the PAD calendars, then you can go online to the website and pick up other stuff, usually free at www.pageaday.com. For wall calendars, there is GO VEGAN! 2011 Calendar (Arsenal Pulp Press, 2009, $14.95 CAD) which has full-colours throughout and is the same size as an LP (remember those?). Susan Kramer has authored many vegan books for this publisher. She appears here in many re-creations of LP covers, reworked for modern vegan audiences. There are facts, dates and trivia here. For example, you can celebrate World Vegan Day on November 1. The Vegan Society was started in Great Britain in 1944 (that s the year they ran out of every food possible). On to the wine annuals. The two leaders are HUGH JOHNSON S POCKET WINE BOOK 2011 (Mitchell Beazley, 2010, 320 pages, $17.99 CAD hard bound) and OZ CLARKE S POCKET WINE GUIDE 2011 (Sterling Epicure, 2010, 352 pages, $17.95 CAD hardbound). Both are guides to wines from all around the world, not just to the best wines. Similarities: Johnson claims more than 6000 wines are listed, while Clarke says more than 7000, but then recommends 4000 producers. News, vintage charts and data, glossaries, best value wines, and what to drink now are in both books. The major differences: Johnson has been at it longer this is his 34th edition -- and has more respect from erudite readers for his exactitude and scholarliness. His book is arranged by region; Clarke s book is in dictionary, A Z form (about 1600 main entries). It is really six of one, or half a dozen of another which one to use. Johnson s entry for Canada is 1.2 pages (big deal). Oz has only one paragraph apiece on Inniskillin, Okanagan (recommending just red wines), and Niagara (recommending just icewines). Both books have notes on the 2009 vintage, along with a closer look at the 2008. It is fun to look at both books and find out where they diverge. As a sidelight, Johnson and Oz are moving into food: there is a 16 page section on food and wine matching in the former, while Oz has 6 pages. Johnson also has a listing of his personal 200 fave wines. Both books could profit from online accessibility or a CD-ROM production. Other wine annuals mostly paperbacks -- deal with recommended wines, not all of the wines in the world. They can afford the space for more in-depth tasting notes (TNs) of what they actually do cover (usually just wines available in their local marketplace). --THE WINE TRIALS 2011 (Fearless Critic, 2010, 288 pages, $18.95 CAD soft covers) is by Robin Goldstein, with Alexis Nerschkowitsch. Both have food and wine credentials, in addition to authoring restaurant review books and travel books. They have been assisted by named contributing writers and 500 named blind tasters. The object of the book is to come up with hidden wine values. The cover proclaims brown- bag blind tastings for wine values under $15. That s $15 US, of course, and does not allow for discounts and sales so prevalent in the US marketplace. It is possible that a top rated US wine at $20, going on sale for under $15, could be well over $30 in Ontario. Most of the wines sold in Ontario are under $25 the trick is to find the best ones. This book could give some guidance. They list 175 wines (up from 150 last year) under $15 US that outscored $50 to $150 bottles, using hundreds of blind tasters who filled in a simple form. The authors have lots of material justifying their choices, and there are copious notes for each of the 175 wines, filling a page apiece. Only about half the wines are available in Ontario, and many are not value priced because of the LCBO mark-up policy and lack of sales/discounts. The book just whets your appetite for a privatized company to sell wine in Ontario. --THE 500 BEST-VALUE WINES IN THE LCBO 2011 (Whitecap, 2010, 250 pages, $19.95 CAD paper back) takes a more determined run at the wines at the LCBO. This fourth edition, by Rod Phillips (wine writer for the Ottawa Citizen), has wines arranged by wine colour and then by region/country with price and CSPC number. Each value wine gets a rating (the basic is three stars out of five), and there is an indication of food pairings. A good guidebook, but I m afraid most people will just look through it for the 5 star selections and leave it at that. Turnover in Ontario is enormous because this update claims over 160 new wines for a book that deals with just 500. Coverage is limited to LCBO General Purchase wines and LCBO Vintages Essentials, the wines that are available (if only by special order) in every LCBO store. --BILLY S BEST BOTTLES; wines for 2011 (McArthur & Company, 2010, 240 pages, $19.95 CAD soft covers) by Billy Munnelly is back for another round (21st ed), creating more emphasis on wine and food pairing, party planning, and some social manners. There s some info about country trends and frequently-asked questions about wine. Plus data on Ontario winery tours. His whole concept of wine is organized by Mood, with sections on wine colour and style/weight, and the wines are usually those available at the LCBO. Most should be available across the country. He has over 200 best international wine buys, with most under $20 and many under $12. And there is a wine index at the back where wines are listed by region. Check out www.billysbestbottles.com. ON THE DEAN S LIST: MY 13TH ANNUAL SURVEY OF FOOD AND WINE-RELATED BOOKS SUITABLE AS HOLIDAY GIFTS FOR THE 2009/10 PARTY PERIOD DECEMBER 7, 2009 =============================================================== By Dean Tudor, Ryerson Journalism Professor Emeritus and Gothic Epicures Writing, www.deantudor.com (World Wine Watch Newsletter). Blogs: http://gothicepicuresvincuisine.blogspot.com. http://fauxvoixvincuisine.blogspot.com. ------ There are so many new food and wine books out there and people have such picky tastes!! What to choose? I have cast about for material and have come up with a decent selection to satisfy any pocketbook, any host, and any friend. All books and book-like materials that are listed here are RECOMMENDED, and probably can be purchased at a discount via Amazon.Ca or Chapters.Ca (with free delivery on a total purchase of over $39). Price Alert: because of US dollar fluctuations with Canada, all prices may vary. I have used CAD wherever I know it. Part One: TOP GIFT IDEAS ======================== Art/travel books might be the best books to give a loved one (or yourself, since you are your own best loved one), because most may cost you an arm and a leg. But try for a discount. Books for the coffee table have their place in the gift scheme: just about every such book is only bought as a gift! And don t let the prices daunt you. Most such art books are available at a discount from Amazon.Ca. Because of the economy , not too many pricey food and wine books were released last year, and book reviewers were cut off from foreign imports and expensive books. I found four such books that were good, and one other - THE COUNTRY COOKING OF IRELAND (Chronicle Books, 2009, 392 pages, $60 CAD, hard covers) is by well-known food and travel writer Colman Andrews, with photos by Chris Hirsheimer. Log rolling endorsements come from Ruth Reichl, Alice Waters, Ruth Rogers, and Terence Conran, but why? I dunno, the book clearly speaks for itself with an acclaimed author. Unless the publisher got nervous about issuing a book at $50US. The book weighs over five pounds. Andrews talks about the people, the countryside, and the food. He gives us 250 classic recipes, accompanied by 100 touristy pix of pubs and countryside and people. Andrews also give us a lot of anecdotes, with some song, folklore and poetry. A great gift for your Irish friend, or a good gift for others. WHY ITALIANS LOVE TO TALK ABOUT FOOD (Farrar, Straus and Giroux, 2009, 449 pages, $44 CAD hard covers) is by Elena Kostioukovitch, a Ukrainian living in Milan. It was first published in Italy in 2006, and was a best seller in both Italy and Russia, picking up a few awards. This is a travelogue journey through Italy s regional cuisines, from the Alps to Sicily. As a newcomer to Italy, the author immediately noticed the differences of taste, language, and attitude in the ways that Italians talked about food. Local pride comes to mind. This memoir is loaded with illustrations, maps, menus, and explanations. No recipes but many prep indications and cook s notes sidebars. MASTERING THE ART OF CHINESE COOKING (Chronicle Books, 2009, 384 pages, $60 CAD hard covers) is by Eileen Yin-Fei Lo, who has written 11 other cookbooks on Chinese cuisine. Susie Cushner provides travel photos and food photos of the finished plates. There are step-by-step brush drawings to illustrate the Chinese cooking methods. This is a skills book, with a series of lessons for the home cook. Step-by-step notes cover the techniques, ingredients and equipment needed. Lo gives us 100 classic recipes in this five pound book. This is a useful book for the experienced home cook or one who wants to upgrade Oriental cooking skills. Or simply for the armchair traveler. AD HOC AT HOME; family-style recipes (Artisan, 2009, 368 pages, $68.95 CAD hard covers) is by Thomas Keller of The French Laundry and Bouchon. Apparently, he only writes expensive and heavy (weight) art-like cookbooks. His last was about sous-vide, and it retailed for $104 CAD. This time, promoted as the book every home cook has been waiting for , Keller visits American comfort foods closest to his heart. Do we really need an expensive book for this, when there are still Betty Crocker books for under $10? Well, if you want a gift book for an upper m idle- class host who wishes to scale down (but doesn t know how), then this is the book. He has more than 200 recipes for family-style meals, embracing such concepts as potato hash with bacon and melted onions, grilled-cheese sandwiches, and heartier fare. To top it off, there are actually full-color photographs for step-by-step lessons in kitchen basics. Truly a gift book, for the host who doesn t know how to cook and doesn t know how to express it. Chacun a son gout. EATING INDIA; exploring the food and culture of the land of spices (Bloomsbury UK, 2009, reprinted from 2007, 265 pages, $19 US paper covers) is by Chitrita Banerji, who presents a memoir of Indian food by covering the waves of newcomers who brought innovative new ways to combine the Indian subcontinent s rich native spices. She concentrates on vegetables, fish, grains and pulses, and of course the spices themselves. Lavishly illustrated. VENEZIA; food & dreams (Whitecap, 2009, 290 pages, $45 CAD hard covers) is another five pound book in weight. It s by Tessa Kiros, once a peripatetic chef and cook. She found her husband in Italy and now lives in Tuscany. This is her fifth cookbook, and it just screams gift . It is a posh production, complete with a ribbon bookmark, gold edging, and a gold ink for the fancy typeface. The photos are a mix of tourism travel and finished plates. The book was originally published in Australia last year, and this marks its first Canadian appearance. She covers the Venetian scene, commenting on why it is so important in Italian culinary history, with Prosecco and polenta and bussolai. She moves from cicchetti (small bites) to antipasti, zuppa, pasta, risotto, secondi, contorni (sides), and then dolci. Most of the preps come from local restaurants. For the more literate person, there are the memoirs of writers, chefs, and wine people. Some have called these memoirs creative non- fiction , suffering from embellishments and gilding. And also suffering from a lack of indexing, which makes it difficult to find what the writer said about another person or subject. But this also avoids the potential for lawsuits and disjointed noses. Nevertheless, they are rewarding to read. Who cares about poetic license? Here then are some that stood out from last year s run, and any of them would make great gifts for the reader. Here we go, in no particular order A top pick for me is the reissued THE PHYSIOLOGY OF TASTE, or meditations on transcendental gastronomy (Everyman s Library Classic, 2009, 446 pages, $29.95 CAD hard covers) by Jean Anthelme Brillat- Savarin. This is the M.F.K. Fisher translation of the 1825 work, and it comes with a new introduction by Bill Burford. This culinary classic has been defined by the phrase Tell me what you eat, and I will tell you what you are . It s a philosophical collection of recipes, anecdotes, musings, taste, and gastronomy. It comes with a ribbon bookmark. Unfortunately, in today s society, with over-regulation, entitlement, and problems with the food chain, the new message is more Tell me what you are, and I will tell you what you eat. COOKING DIRTY; a story of life, sex, love and death in the kitchen (Farrar, Straus and Giroux, 2009, 355 pages, $32.50 CAD hard covers) is supposed to be an account of life on the kitchen line by Jason Sheehan, the food writer for Westworld in Denver. He won a Beard in 2003. Here he recounts all the mean jobs that he has held since the age of 15: scraping trays at a pizzeria, and at an all-night diner, a crab shack, a French colonial, a fusion resto, and others. He says that cooking is a series of personal challenges, and the kitchen is a place where people from the margins find their community. Nifty writing, in the vein of early Anthony Bourdain. TRAUMA FARM; a rebel history of rural life (Greystone Books, 2009, 373 pages, $35 CAD hard covers) is a memoir by a farmer who s a published poet, book author, and monthly columnist: Brian Brett. Brett has been farming on Salt Spring Island for the past two decades. The publisher calls this an entertaining meditation on small, mixed farming . Brett manages to be curmudgeonly as he talks about the terroir, criticizes agribusiness, abbatoirs, use and misuse of gates, globalization, and types of seeds. There s even a resource list of book references for further reading. The name of the farm says it all: Trauma Farm THE GASTRONOMY OF MARRIAGE; a memoir of food and love (Random House, 2009, 237 pages, $18.95 CAD soft covers) is by Michelle Maisto, and it is the story of Michelle (Italian background) and Rich (Chinese background) living together before marriage as they sort out their food likes and dislikes. Each background has traditions and rituals, and each has its own comfort foods. The couple has differences, disagreements, and displeasures they all need to be sorted out. The nightly ritual of dinner becomes a testing ground for sorting out both of their lives, and they do it with love. CONFECTIONS OF A CLOSET MASTER BAKER (Broadway Books, 2009, 226 pages, $29.95 CAD hard covers) is by Gesine Bullock Prado, Sandra s sister and head of her production company. But she was unhappy and baked sugar/butter goods to assuage her misery. Eventually, she left Hollywood for Vermont, opening Gesine Confectionary. This memoir deals with her sugary childhood and her attempts to come to grips by cooking the stuff and confronting it. Her confections have been on national US television and in magazines. The book also covers basic baking processes and recipes. One for the host/hostess suffering from the sugar blues. FAT OF THE LAND; adventures of a 21st century forager (Skipstone, 2009, 222 pages, $26.95 US) is by Langdon Cook, a freelance wilderness writer who explores the Pacific Northwest in food, natural history, and oddball characters. Wild edibles are free food, as he never lets us forget. The book is arranged by season, Winter to Fall, with 15 recipes. It is nicely written, with great style, but apparently still needed some log rolling from Molly Wizenberg and Betty Fussell. HUNGRY MONKEY; a food-loving father s quest to raise an adventurous eater (Houghton Mifflin Harcourt, 2009, 260 pages, $30 CAD hard covers) is by Matthew Amster-Burton, a former restaurant critic and food writer who is now a stay-at-home dad. This book is really about feeding difficult kids, and he has dozens of recipes listed in the table of contents. He writes about the highs and lows of teaching a child about food. The memoir is engaging, especially since it covers the joys of food and parenting. Good to read, and good to learn from. Things are a little slow in the memoir world of wines. I saw only a handful. One was CORKED (Wiley, 2009, 237 pages, $29.95 hard covers) by Kathryn Borel, a former wine writer with Eye newspaper (some of this book was previously published there), and involved with Fresh Air (CBC). She wants to bond with her father, a chef-hotelier (Phillipe Borel), by accompanying him to France for a two-week trip through various wine regions (Alsace, Burgundy, Rhone, Languedoc). We learn about wine, which she had pretended to know a bit about but actually knew little, and then we also learn about her father and herself, and the father-daughter relationship. It s a tough love in some places, but eminently readable for this time of the year when family relationships are usually examined. Another was the more practical TONY ASPLER S CELLAR BOOK; how to design, build, stock and manage your wine cellar wherever you live (Random House Canada, 2009, 340 pages, $32.95 CAD hard covers) by Canada s most well-known wine writer and Member of the Order of Canada. It comes complete with printed wine stains, an interesting innovation. I contributed to this book, so I am not allowed to be overly-excited by it (conflict of interest rules). But Tony does have a memoir-ish style since most chapters are expressed in the form of his journeys through life. His book is about guidelines without boundaries for modest to expensive wine safekeeping, whether in a professional cellar or temporarily in a kitchen. Of importance is his chapter on condos (he recently bought a condo and had to make a wine cellar work). He has recommendations for what wines should be in a wine cellar, to accommodate most budgets and expenses. There are plenty of charts and tables for wine names, grape comparisons, regions, and wine styles, plus food and wine matches (and wine and food matches) and dream cellars. Other sections include a wine vocabulary. And what s a holiday without humour or a novel to curl up with? We seem to have another bumper crop this year LAMBRUSCO (Anchor Books, 2009, 352 pages, $16.95 CAD soft cover reprint) was published last year, but it reappears in Canada as an affordable paperback reprint. Ellen Cooney has chosen to write about a comic journey that embraces wine, restaurants, and 1943 wartime Italy. It is focused on Aldo s Ristorante on the Adriatic coast, and the Lucia Fantini (the heroine) sings opera too. Her son is involved with the Resistance, but then disappears. An entertaining read. THE VINTAGE CAPER (Knopf, 2009, 223 pages, $29.95 hard covers) is by Peter Mayle of Year in Provence fame. He s written about four other novels. This one is a mystery: a Los Angeles wine connoisseur has had his wine cellar go missing. Sam Levitt, wine aficionado working for an insurance company, must solve the multimillion dollar claim. Of course, he follows his leads through Bordeaux and thence to Provence, where Mayle can show off his food and wine expertise. The frame does work somewhat in showing off gastronomic toys, but it is a good thing that Mayle is an engaging writer. A LITTLE DISTILLERY IN NOWGONG (Arsenal Pulp Press, 2009, 456 pages, $27.95 CAD hard covers) is by Ashok Mathur. It s his third novel, and all have been published by Arsenal. His previous The Short, Happy Life of Harry Kumar was short listed for the Commonwealth Writers Prize. This is both a fantasy and an historical novel, tracing the lives of three generations of a Parsi family in India from 1899 to the present. It s the story of leaving village life for the urban life in turbulent pre- and post-independence, moving on to the UK and Canada. Jamshed, the protagonist, is obsessed with the concept of free will, and eventually decides to take on the management of the family distillery. He discovers the magical properties of its main product, a rum called Asha. The liquor becomes a leit-motif, reappearing throughout the novel as the family moves on to Atlantic Canada and Toronto. An engaging read. THE SCHOOL OF ESSENTIAL INGREDIENTS (G. P. Putnam s Sons, 2009, 240 pages, $27.50 CAD hard covers) is by Erica Bauermeister. It follows the lives of eight students who gather in Lillian s Restaurant every Monday night for a cooking class. The book shows every evidence of chick lit as each student seeks a recipe for something beyond the kitchen. They all come to appreciate the sensitivity behind food and how it can help emotionally. There s the young mother, the recent immigrant, the grieving widower, and the chef herself. A good skilful weave of reflections on life. My wife thought it was a sweet book . There are some recipes here, and the best one is on page 24: hot chocolate. GONE WITH THE WINE; the wine cartoons of Doug Pike (Wine Appreciation Guild, 2009, 114 pages, $12.95 US paperback) is loaded with gags from the wine world. Pike is a regular feature on erobertparker.com (Parker contributes a Foreword here). The 100 cartoons are arranged by topic (retail experience, waiters, winemakers, parties, etc.). My fave: a customer is asking a wine store clerk What have you got in the way of a Cabernet Sauvignon for people who like Zinfandel when they can t find Merlot? Anybody know the answer? Please email me KITCHEN SCRAPS; a humourous illustrated cookbook (Whitecap Books, 2009, 198 pages, $29.95 CAD soft covers) is an overly large 8.5 by 11 paperback crafted by Pierre Lamielle who is obviously nuts in a nice way. He is imaginative, both in the recipes and in the presentations. Chapters are divided into dishes you eat with a spoon, those you eat with a fork, those you eat with your hands, and those you eat with a forkenknife. It is eccentric in prose, but it all works. You just have to read the recipe directions very carefully to avoid any overthetop excesses. In other words, you need to know when he is just kidding. As we said in high school, quelle fun . Check out his blog at www.kitchenscraps.ca. Okay, this is now the hard part since we must pay for our sins of overeating during the December period. It is January 1, and the start of a New Year (2010) means new resolutions and intentions to keep or break. If you are really comfortable with your friends, you could give them health books for the holiday. And, you might be able to use them for yourself! Here are two new ones WEIGHT WATCHER S NEW COMPLETE COOKBOOK (J. Wiley, 2009, $29.95 CAD hard covers) is the Momentum Program edition, which includes point values and program recipes. There are 500 preps here, for all types of occasions. Plus 100 tips to help keep you satisfied between meals. New to this edition is the international holiday baking chapter. The book also has the usual nutritional information for each recipe, and as well, there are graphic icons attached to each prep to indicate whether the recipe is 25 minutes or less in cooking time, or whether it is spicy. Weight Watchers is one of the most consistent forms of weight reduction in North America. THE AMERICAN DIABETES ASSOCIATION GUIDE TO HERBS & NUTRITIONAL SUPPLEMENTS; what you need to know from Aloe to Zinc (McGraw-Hill Canada, 2009, 191 pages, $20.95 CAD, paper covers). The book clearly explains terms and gives pertinent information about herbs and supplements. There is a complete rundown on 40 popular easily accessible botanicals and minerals and the like. As well, there are easy-to-use tables summarizing everything. Part Two: STOCKING STUFFERS =========================== Stocking stuffers are at the top of everybody s gift list: something affordable (under $10, up to $20) that can also double as a host gift, something small and lightweight. Most of the books here are paperbacks. And of course they can stuff an adult stocking. Typical for food are: FIELD GUIDE TO CANDY; how to identify and make virtually every candy imaginable (Quirk Books, 2009, 318 pages, $19.95 CAD paper covers) is by Anita Chu, and it must be at the top of everybody s gift list. It s in a handbook format, and is one of a series of others devoted to cookies, cocktails, herbs and spices. The book is arranged by type, so all of the largely chocolate, nuts and fruits are together. Here are 100 recipes and variations (international in scope) covering caramel apples, lollipops, Turkish delight, French pralines, and more. Each product gets a general description, a history, and storage dos and don ts. CHOP, SIZZLE & STIR (Ryland Peters & Small, 2009, 64 pages, $17.95 hardcover) is Nadia Arumugam, who had trained with the legendary Mosimann. She serves up 35 fresh and fast stir-fries, plus variations. All meats and vegetables are included, and of course, a wok is preferred. PESTOS, TAPENADES AND SPREADS (Chronicle Books, 2009, 96 pages, $16.95 USD soft covers) is by Stacey Printz. She has 12 different pestos and 14 tapenades, plus some spreads. The idea is to increase flavour by adding just one teaspoon or so of pesto, etc. to almost any dish. I m all for that, although it would add to the salt component. Some recipes here are nut-free and gluten-free. Try some edamame hummus, or some balsamic fig with caramelized onion and dried cherry. CAFFE ITALIA (Ryland Peters & Small, 2009, 64 pages, $17.95 hardcover) is by Liz Franklin, a one time finalist in the BBC Masterchef competition. Here she presents over 30 (plus variations) preps for cookies, cakes, savoury panini, and the like to accompany the Italian coffee culture. There s some quick info on how to brew coffee, but otherwise this is a fine short collection of food to go with coffee. GUIDE TO HEALTHY FAST FOOD EATING, 2nd ed (McGraw Hill Canada, 2009, 294 pages, $12.95 paper covers) is by Hope Warshaw, a medical expert who has written several books for the American Diabetes Association. Here she gives nutrition info for 13 of the most popular US fast food franchises, and most are in Canada, such as Baskin Robbins, Subway, Pizza Hut, Burger King, McDonald, and Wendy. A great way to control your weight when you eat in those joints: she gives healthy and light choices, and suggests skills and strategies to create healthy meals at these places. It s a jungle out there; you ll need all the help you can get. I M DREAMING OF A GREEN CHRISTMAS (Chronicle Books, 2009, 180 pages, $24.95 US soft covers) is above my price range, but it is the only book I ve seen this year to promote gifts, decorations, and recipes that use less and mean more . It has been endorsed by a few environmental activists, and printed on 100% post-consumer waste recycled paper. It s been written by activist Anna Getty. She carefully explains how to reduce your carbon footprint, minimize waste, and creatively reuse. There are tips on nesting at home, entertaining, trimming the tree, giving donations. 100 SOUPS FOR $5 OR LESS (Gibbs Smith, 2009, $12.99 US paper covers) is by Gayle Pierce. It is an open and shut book with easy recipes (one per page plus variations). She emphasizes new things to do with veggies. Each prep has lists of calories and fats per serving, and comes with shopping tips, planning advice, and cooking tips. The arrangement is by theme: light soups, bean soups, cream soups, fruit soups, meat-poultry- seafood soups. 100 DESSERTS FOR $5 OR LESS (Gibbs Smith, 2009, 144 pages, $12.95 US paper covers) is by Angel Shannon. It is set up the same way as the Soup book above: easy recipes, one prep per page plus variations, and covers cakes, candy, cookies, frozen deserts, pies, tarts, sauces and frostings. Other little books, for beverages, include: PARKER S WINE BARGAINS; the world s best wine values under $25 (Simon & Schuster, 2009, 498 pages, $24 CAD soft cover) is by Robert Parker, Jr., the world s most recognizable wine writer. This has been an eagerly awaited book, since it would be a first for Parker. Previously, he had issued from time to time a listing of his best bargains as he wrote them in his The Wine Advocate . But this is the first full-blown attempt to list bargains. And, of course, it exceeds my $20 retail limit on gift book purchases. But you can get it for $17.52 through Amazon. It is organized by country, with 1500 producers and over 3000 wines. He uses his contributor team of Jay Miller, Antonio Galloni, Mark Squires and others for notes, but he made the ultimate selection of labels. The downside is that no vintage years are given. Now, while the hallmark of a bargain wine is its consistency year in and year out, a $25 US wine will show flavour variation from year to year, and some vintages are better than others are. And the lack of dating keeps the book fresher on the shelf. Parker has a food and wine pairing guide, a vintage chart, and numerous top twenty lists. There are generic regional tasting notes and American details about importers and stores. Since we have the LCBO, this shouldn t concern us. A terrific book for the Christmas season, and watch for more of these imports listed here to show up at the LCBO. SPICE & ICE (Chronicle Books, 2009, 160 pages, $16.95 US soft covers) is by Kara Newman, who writes the High Spirits column for Chile Pepper magazine. Here are 60 tongue-tingling cocktails, made with some component of fresh chile peppers, or ginger or horseradish. There are both fruity and savoury here, including the likes of Wasabi-tinis and Jumpin Juleps . Excellent photos, and as the man says, put a little spice into your life . CHEERS! An intemperate history of Beer in Canada (Collins, 2009, 321 pages, $19.99 CAD soft covers) is by the irrepressible Nicholas Pashley, the celebrated writer of Notes on a Beermat . He s written scads of humour material in columns, for Dave Broadfoot, and three governors general. Here he takes a light look at Canadian beer history. It s a wide-ranging book, but it is a history written with a deft hand. It even has an annotated bibliography and an index! I love the double- blurring of the Mountie on the front cover and a double-blurred Pashley himself (complete with red eye) on the back beer doppelgangers all. HOT DRINKS; indulgent hot chocolates, great coffees, soothing teas, spiced punches, and other warming treats for cold days (Ryland, Peters & Small, 2009 reissue, 96 pages, $16.95 US hard covers) is by Louise Pickford, an experienced cookbook writer from the UK now living in Australia. We ll need these hot drinks in the coming cold months of 2010. 75 recipes include Swedish glogg, hot rum and cider punch, and a variety of milk drinks. TEA WISDOM; inspirational quotes and quips about the world s most celebrated beverage (Tuttle Publishing, 2009, 240 pages, $18.95 CAD paper covers) has been collated by Aaron Fisher, who has written extensively about tea ( The Art of Tea magazine). This is a rock solid collection of quotes and glosses from different time periods and different regions of the world. I think the idea is to savour a cuppa while reading parts of this book everyday. It should calm your nerves over this rushed and argumentative season. Still other smallish books include: THE LOCAVORE WAY (Storey Publishing, 2009; distr. T. Allen, 247 pages, $12.95 US soft covers) is a carry-along guide to shopping locally, authored by Amy Cotler, founding director of Berkshire Grown, a regional food initiative. She s also a cookbook author and a major contributor to the revised Joy of Cooking . In broad outlines, the book tells us how to buy, to cook, and to eat close to home. She has hints, lists, tips, tricks, and strategies for doing all this. Luckily, there are not too many US references, just some specifics to expand on the general. Check out www.amycotler.com. I LOVE MACARONS (Chronicle Books, 2009, 80 pages, $14.95 US soft covers) is by Hisako Ogita, and it was originally published in Japanese in 2006. This is its first release in English. Macarons are almond paste and sugar, baked into a cookie that is crisp and a little chewy, and then sandwiched with (usually) cream fillings. There are full instructions on how to make petit macaron pastries, plus combining various puffs and creams (and decorating them). There is a whole section on making the batter, another section on making the creams, and a third section on putting them all together. Oh yes, there is also a fourth section on using up the surplus egg yolks (that s not a problem, with cr me caramel, Bavarian creams, ice cream, and more). There are several hundred pix here in this very entertaining book. A non-book entry is the party kit. I have three there s the CHEESE TASTING PARTY KIT, subtitled everything you need to host your own cheese-tasting party [except the cheese, of course] from Chronicle Books, 2009, $16.95 US. There are 50 cheese profile cards for common cheeses such as Parmigiano Reggiano, Tomme, Camembert, Stilton, Cheddar, Manchego, and the like. The cards describe the milk used, some background, and wine matches. There are also 50 ID cards with toothpicks. And a fold-out informational card with a glossary and data on buying, storing, and pairing. Janet Fletcher wrote this part. For games at parties, you could do no worse than get WINE WARS; a trivia game for wine geeks and wannabes (Chronicle Books, 2009, $19.95 US). It promises to be challenging to all and entertaining. Although it is American based (e.g. which country leads in wine exports to US? ), it does cover common ground such as growing grapes, making wine, world production, selecting and storing wine, and wine tasting. There are also food matches to identify. 150 cards, 750 questions, 6 game boards, 1 die, and regional maps of the wine world. Watch out for the comparable FOODIE FIGHT; a trivia game for serious food lovers (Chronicle Books, 2009, $19.95 US). It s similarly setup with Q & A on cards, but it is also more vicious. Other non-book items include MOLLIE KATZEN S RECIPES: DESSERTS (Ten Speed Press, 2009, 120 pages, $16.95 CAD) in an easel edition. This is a spiral version of a cook book, and it is a collection of 50 dessert recipes. Preps come from her Moosewood Cookbook and Enchanted Broccoli Forest , but five of them are new. Another easel book (which are great, by the way, since they open up rather well on your kitchen counter) is CINDY PAWLYN S APPETIZERS (Ten Speed Press, 2009, $17.95 CAD) which only has 40 recipes. Thirty of them come from her Mustards Grill Napa Valley Cookbook and Big Small Plates book, but there are 10 newer ones. Yet another non-book is the virtually-blank journal. EAT ME; the journal (Chronicle Books, 2009, $16.95 US) is meant for the food- obsessed. It is a book of pages to record your life in food, such as food pleasures and restaurant dining experiences. There are sidebars and lists. Specific blank chapters cover foods from our childhood, our current family foods, top restaurants, top books read on food, dining disasters, kitchen equipment, and wine and cocktails. Useful for creating a track record. There is a category of foodbooks called little cookbooks ; these are usually placed at POS (point-of-sales) spots. I ve located a very good collection of quick and easy, from Ryland Peters and Small, all published in 2009. They are 64 or 96 pages each, and sell for $15.95 US, but they are also hard covers, so they look a bit more posh -- especially with the photography and the metric conversion charts. There are about 50 recipes in each. One is COOKING WITH PUMPKINS AND SQUASH (50 recipes) which is also timely since these are still locally available through the winter. Brian Glover is the author; he covers all courses and desserts. Try zucchini and ricotta fritters, roasted squash with leek and barley pilaf, chicken and butternut squash tagine, and spiced pumpkin and apple pie. Another of Glover s books is COOKING WITH LEMONS & LIMES (29 recipes) which contains mostly classical Mediterranean dishes (pasta with clams, shrimp and lemons; grilled zucchini and feta salad; roast lemon chicken) plus Key Lime pie, lemon curd, and preserved lemons. COOKING WITH APPLES & PEARS (33 recipes) is by Laura Washburn, and includes both sweets and savouries. There are more apple than pear recipes, which reflects popularity levels. Surprisingly, there is only one recipe which includes both apples and pears: a ginger-apple-pear chutney. But, as in Europe, one can always substitute pears for almost every apple dish. LOVE YOUR LEFTOVERS (50 recipes) is a guide to feeding your friends and family for next to nothing. It is quite timely. 18 authors from the Ryland stable contributed such preps as cauliflower cheese, fruit crumble, banana bread, and a host of meat dishes. ITALIAN BREADS (28 recipes) is by Maxine Clark, and includes large loaves, ciabatta rolls, flatbreads, focaccia, grissini, pizza dough, and sweet breads. There s another collection from BBC Books (2009), all on the theme of 101 recipes from British magazines. They are 216 pages each, and retail for $12.95 CAD at a very convenient 5 inch by 6 inch size. Each recipe has a pix of the finished plate, and the style is quick and easy. By Janine Ratcliff there is OLIVE: 101 BRILLIANT BAKING IDEAS, from Olive Magazine in the UK, classic dishes from around the world . OLIVE: 101 STYLISH SUPPERS is hyped as a stay-in supper book for foodies in the credit crunch. Jane Hornby wrote 101 MORE ONE-POT DISHES from Good Food Magazine in the UK, as well as 101 SPEEDY SUPPERS. Sarah Cook did 101 CURRIES for the same Good Food Magazine. A good bargain series. Annual calendars are always monster hits and are often appreciated, both the wall and the desk type. The best of the desk are the three page-a-day (PAD) calendars from Workman. THE WINE LOVER S CALENDAR 2010 (Workman, 2009, $16.99 CAD) has been put together by Karen MacNeil, author of The Wine Bible , with Brooke Cheshier. Saturday and Sunday have been combined on one page. There is a new varietal highlighted each month, tips galore for pouring and tasting, food and wine matching, bargains, pop quizzes, etc. etc. And 100 must try wines are highlighted (many can be found in Canada). 365 BOTTLES OF BEER FOR THE YEAR 2010 (Workman, 2009, $16.99 CAD) is by Bob Klein, author of The Beer Lover s Rating Guide . It too has a combined Saturday and Sunday page. Most of the beers appear as imports in Canada, but otherwise there are few Canadian brews included. Lights, lagers, ales, porters, stouts, and lambrics they re all here. Other material in the PAD includes beer festivals, beer facts, label lore and vocabulary. If you buy any of the PAD calendars, then you can go online to the website and pick up other stuff, usually free at www.pageaday.com. For wall calendars, there is GO VEGAN! 2010 Calendar (Arsenal Pulp Press, 2009, $14.95 CAD) which has full-colours throughout and is the same size as an LP (remember those?). Susan Kramer has authored many vegan books for this publisher. She appears here in many re-creations of advertisements and movie posters, as an iconic image of the 1940s and 1950s, reworked for modern vegan audiences. There are facts, dates and trivia here. For example, you can celebrate World Vegan Day on November 1. The Vegan Society was started in Great Britain in 1944 (that s the year they ran out of every food possible). On to the wine annuals. The two leaders are HUGH JOHNSON S POCKET WINE BOOK 2010 (Mitchell Beazley, 2009, 320 pages, $19.99 CAD hard bound) and OZ CLARKE S POCKET WINE GUIDE 2010 (Sterling Books, 2009, 352 pages, $19.50 CAD hardbound). Both are guides to wines from all around the world, not just to the best wines. Similarities: Johnson claims more than 6000 wines are listed, while Clarke says more than 7000, but then recommends 4000 producers. News, vintage charts and data, glossaries, best value wines, and what to drink now are in both books. The major differences: Johnson has been at it longer this is his 33rd edition -- and has more respect from erudite readers for his exactitude and scholarliness. His book is arranged by region; Clarke s book is in dictionary, A Z form (about 1600 main entries). It is really six of one, or half a dozen of another which one to use. Johnson s entry for Canada is 1.2 pages (big deal). Oz has only one paragraph apiece on Inniskillin, Okanagan (recommending just red wines), and Niagara (recommending just icewines). Both books have notes on the 2008 vintage, along with a closer look at the 2007. It is fun to look at both books and find out where they diverge. As a sidelight, Johnson and Oz are moving into food: there is a 16 page section on food and wine matching in the former, while Oz has 6 pages. Johnson also has a listing of his personal 200 fave wines. Both books could profit from online accessibility or a CD-ROM production. Other wine annuals mostly paperbacks -- deal with recommended wines, not all of the wines in the world. They can afford the space for more in-depth tasting notes (TNs) of what they actually do cover (usually just wines available in their local marketplace). Thus, HAD A GLASS; top 100 wines for 2010 under $20, $25, and $30 (Whitecap, 2009, 168 pages, $19.95 CAD paper covers) is by Kenji Hodgson and James Nevison, the authors of 2003 s Have a Glass; a modern guide to wine . They are the British Columbia www.halfaglass.com. Had a Glass (now in its fifth edition) showcases top inexpensive wines available primarily in BC, although those labels with national distribution will also be found in other provinces. They try to pick wines available to match any occasion, and along the way they provide tips on food and wine pairing and stemware. The first fifty pages present all the basics, including food recipes. I am not sure why it is here since the book is really about the top 100 wines. Most readers/buyers will head straight for the listings which follow, one per page, for whites, roses, reds, aperitifs, dessert wines and sparklers. This year, in view of rising prices, they have enlarged their scope to cover wines at $25 and $30. Unfortunately, for Ontario, this is just at the very time that the LCBO is concentrating on the $15 to $19.95 spread, with few wines above $20. There are indexes by countries, by wine, and by food. Tasting notes are pretty bare bones, but each wine does have a label, a price, and some food matches. THE WINE TRIALS 2010 (Fearless Critic, 2009; distr. T.Allen, 225 pages, $14.95 US soft covers) is by Robin Goldstein, with Alexis Nerschkowitsch. Both have food and wine credentials, in addition to authoring restaurant review books and travel books. They have been assisted by 13 named contributing writers and 500 named blind tasters. The object of the book is to come up with hidden wine values. The cover proclaims brown-bag blind tastings for wine values under $15. That s $15 US, of course, and does not allow for discounts and sales so prevalent in the US marketplace. For example, top rated Segura Viudas Brut Reserva is $8 US national retail. It can be cheaper. In Ontario, it is $14.65, a firm price. So it is possible that a top rated US wine at $20, going on sale for under $15, could be well over $30 in Ontario. Most of the wines sold in Ontario are under $25 the trick is to find the best ones. This book should give some guidance. They list 150 wines under $15 US that outscored $50 to $150 bottles, using hundreds of blind tasters who filled in a simple form. The authors have lots of material justifying their choices, and there are copious notes for each of the 150 wines. Only about half the wines are available in Ontario, and many are not value priced because of the exchange rate, the LCBO mark-up policy and lack of sales/discounts. THE 500 BEST-VALUE WINES IN THE LCBO 2010 (Whitecap, 2009, 248 pages, $19.95 CAD paper back) takes a more determined run at the wines at the LCBO. This third edition, by Rod Phillips, has wines arranged by wine colour and then by region/country with price and CSPC number. Each value wine gets a rating (the basic is three stars out of five), with an indication of food pairings. A good guidebook, but I m afraid most people will just look through it for the 5 star selections and leave it at that. Turnover in Ontario must be enormous because this update claims over 200 new wines for a book that deals with just 500. Coverage is limited to LCBO General Purchase wines and LCBO Vintages Essentials, the wines that are available (if only by special order) in every LCBO store. BILLY S BEST BOTTLES; wines for 2010 (McArthur & Company, 2010, 240 pages, $19.95 CAD soft covers) by Billy Munnelly is back for another round (20th ed), creating more emphasis on wine and food pairing, party planning, and some social manners. There s some info about country trends and frequently-asked questions about wine. Plus data on Ontario winery tours. His whole concept of wine is organized by Mood, with sections on wine colour and style/weight, and the wines are usually those available at the LCBO. Most should be available across the country. He has over 200 best international wine buys, with most under $20 and many under $12. And there is a wine index at the back where wines are listed by region. Check out www.billysbestbottles.com. ON THE DEAN S LIST: MY 12TH ANNUAL SURVEY OF FOOD AND WINE-RELATED BOOKS SUITABLE AS HOLIDAY GIFTS FOR THE 2008/9 PARTY PERIOD NOVEMBER 5, 2008 =============================================================== By Dean Tudor, Ryerson Journalism Professor Emeritus and Gothic Epicures Writing, www.deantudor.com (World Wine Watch Newsletter). Blogs: http://gothicepicuresvincuisine.blogspot.com. http://fauxvoixvincuisine.blogspot.com. ------ There are so many new food and wine books out there and people have such picky tastes!! What to choose? I have cast about for material and have come up with a decent selection to satisfy any pocketbook, any host, and any friend. All books and book-like materials that are listed here are RECOMMENDED, and probably can be purchased at a discount via Amazon.Ca or Chapters.Ca (with free delivery on a total purchase of over $39). Price Alert: because of US dollar fluctuations with Canada, all prices quoted are in Yankee dollars. Part One: STOCKING STUFFERS/ANNUALS/CALENDARS ============================================= Stuffers -- Stocking stuffers are at the top of everybody s gift list: something affordable (under $10 - $20) that can also double as a host gift, something small and lightweight. Most of the books here are paperbacks. And of course they can stuff an adult stocking. Typical for food are: BRITTLES, BARKS & BONBONS; delicious recipes for quick and easy candy (Chronicle Books, 2008, 96 pages, $16.95 US hard covers) has 40 recipes and an index. These are for every occasion, ranging from gifts to kiddies and family events. Truffles are here, as well as chocolate- dipped fruit. A useful collation, all together. TAPAS (Hamlyn, 2008, 128 pages, $16.95 CAD hard covers) is by Joanna Farrow, a UK cookbook author for Hamlyn and a free-lance food stylist. These are 80 classic and contemporary recipes, with about 200 photos illustrating techniques and the plated dish. Actually, these dishes are more than just Spanish they are little plates, arranged here by all the savoury courses from apps to mains to side dishes. Try duck with saffron and pine nuts or beetroot and potato cakes with anchovies. PUFF; 50 flaky, crunchy, delicious appetizers, entrees, and desserts made with puff pastry (Chronicle Books, 2008, 144 pages, $19.95 US paper covers) is by Martha Holmberg, a food editor and publisher. Her range is from flaky and crispy apps (13) to desserts (21), with some mains (14). You can either use pre-made puff pastry from a bakery or supermarket, or make your own from her recipe. She also provides a rough puff demi-feuilletee for those cooks short on time. Try martini straws, arugula-feta-cilantro triangles, smoky sweet chorizo pockets, and avocado spiced chicken and almond pie. CR ME BRULEE; more than 50 decadent recipes (Whitecap, 2008, 128 pages, ISBN 978-1-55285-943-8, $19.95 Canadian soft covers) is by Dominique and Cindy Duby, owners of DC Duby a chocolate atelier, food consultants, an frequent guests on Food Network Canada. They have a basic recipe (but at the back of the book on p.118) plus fifty or so more such as Yukon gold and goat cheese brulee, morels and asparagus with Stilton brulee, apricot saffron brulee, and chocolate orange and candied ginger brulee. There are some wine pairing notes too, mostly ice wines or botrytis wines. Of great interest is chapter eight where the authors help you to design your own cr me brulee, offering a list of potential ingredients and their quantities. Other little books, for beverages, include: HOT DRINKS; indulgent hot chocolates, great coffees, soothing teas, spiced punches, and other warming treats for cold days (Ryland, Peters & Small, 2008, 96 pages, $16.95 US hard covers) is by Louise Pickford, an experienced cookbook writer from the UK now living in Australia. We ll need these hot drinks in the coming cold months of 2009. 75 recipes include Swedish glogg, hot rum and cider punch, and a variety of milk drinks. TINY BUBBLES (Chronicle Books, 2008, 104 pages, $14.95 US) is by Kate Simon, an editor at Imbibe magazine. She covers fizzy cocktails for every occasion, using Champagne, Prosecco, cava and other sparkling wines. There are 40 recipes, including the ubiquitous mimosa and mocktails made with fizzy water. COFFEE DRINKS (Ten Speed Press, 2008, 128 pages, $14.95 US), by restaurateur Michael Turback, explore the range of custom-crafted possibilities (hot, icy cold, milky, foaming, sweet, spiked, et al). He has 50 preps, many contributed by coffee purveyors and baristas. RED WINE and WHITE WINE (both Ryland, Peters & Small, 2008, 64 pages, $9.95 US) are by Jonathan Ray. Their subtitle is discovering, exploring, enjoying . After the usual basic primer material about wines, Ray gives a grape by grape analysis for all the important varieties. These are terrific gifts for that wine fiend who hates either red or white wine: just give the book for the colour that is appreciated. Unless you want to make a joke Still other smallish books include: THE GREAT CHILES RELLENOS BOOK (Ten Speed Press, 2008, 144 pages, $16.95 US) is by Janos Wilder, once named best Chef in the Southwest by James Beard Foundation. Here are 30 recipes, mostly Mexican, for rellenos, from easy style to complicated. He also has some contemporary versions which he uses in his two Arizona restaurants. 50 GREAT APPETIZERS (Simon & Schuster, 2008, 112 pages, $14.99 US) is a collection of starters, amuses-bouches, antipasti, hors d oeuvre, mezes, antojitos, dim sum, tapas, canap s, and just plain finger food. Cookbook writer and school instructor Pamela Sheldon Johns has pulled it all together. There is party planning advice, and 10 themed menus for the Middle East, Mexican, vegetarian, and the like. THE GREAT WINGS BOOK (Ten Speed Press, 2008, 144 pages, $16.95 US) is by Hugh Carpenter, a Napa Valley cooking school owner. There are 40 preps here for party-ready chicken wings, plus some recipes for sauces, rubs, marinades, and accompaniment. Flavours embrace pan-Asian, pan- Latin, and US BBQ. Many are hot, some are hotter, but at least you can adjust your own seasoning by doing it yourself -- and save money too. This book helps to fulfill the American fantasy of males gnawing on bones (ribs are another one). VEGAN A GO-GO (Arsenal Pulp Press, 2008, 96 pages, $17.95 CAD) is by Sarah Kramer, whose first three vegan books have sold over 150,000 copies. This book is for vegan travelers who are daunted by looking for relevant food in diners or motel preps. There are 150 recipes here, some adapted from her earlier books. The rest of the material contains information and advice on traveling. There is even a section on How to Say I Am Vegan in numerous languages. The book is small enough to slip into a purse or pocket, with a reinforced cover. And, of course, it is also useful to vegetarians. PASTA and PANINI (both Ten Speed Press, 2008, 112 pages, $14.95 US) are by Carlo Middione, a cooking instructor specializing in writing about southern Italy (he has a Child and a Beard). These two books cover one course each. In PASTA, there are 50 traditional preps and sauces, such as cannelloni in salsa al pomodori, pasta e fagioli, and some contemporary ones he developed for his restaurant. The setup is the same for PANINI, with grilled, not-grilled and open-faced sandwiches using a variety of cheeses, cured and uncured meats, poultry and seafood. You can certainly make a meal with one course of each. About thirty full-colour photos complete the package. Then there is the charming THE RITZ LONDON BOOK OF CHRISTMAS (Ebury Press, 2007, 64 pages, $19.95) which is a reprint of the 1989 classic. It is by Jennie Reekie, and concerns the art and traditions of an Edwardian Christmas. This illustrated collection of some 50 recipes is an elegant celebration of traditional mince meat pies, roast turkey with chestnut and sausage meat stuffing, punches, and the like. The book also forms a mini-history of the British customs at Christmas time. Lots of potted meats and baked goods here. A non-book entry is the collection of 50 recipe cards, often called recipe decks. This year there is THE TEA DECK (Chronicle Books, 2008, 50 cards, $14.95) with cards on how to prepare, serve and enjoy tea. There are tasting notes, tips, and recipes for accompaniments such as buttermilk scones, almond cakes, et al. Next, THE TAGINE DECK (Chronicle Nooks, 2008, 25 single-fold cards, $14.95) has double cards on Moroccan cooking. There are 25 preps here, classic Moroccan and from other regions: pork stew and mole, chicken with pomegranate and walnuts, fish with chick peas and peppers. And THE PICNICS DECK (Clarkson Potter, 2008, 50 cards, $14.95) with tips on planning and cleanup, emphasizing salads, sandwiches, and desserts. Portable recipe cards for portable foods. MOOSEWOOD RESTAURANT SOUPS & STEW DECK (Clarkson Potter, 2008, 50 cards, $14.95) emphasizes vegetarian fare, while GREAT COOKIES DECK (Clarkson Potter, 2008, 50 cards, $14.95) by Carole Walter delves into the classics of oatmeal raisin, chocolate chip, and toffee nut squares one per card with a pix and baking techniques. Other non-book items include MOLLIE KTZEN S RECIPES: SALADS (Ten Speed Press, 2008, 120 pages, $14.95 US) in an easel edition. This is a spiral version of a card deck (see Moosewood above), and it is a collection of 50 salad recipes which can be added to soups and stews (above). And there is a new CD this season: I LOVE PIE; an opinionated hands-on how-to for making pie crust, biscuit dough, and more, written and narrated by Ann Tudor (Molten Gold, 2008, 65 minutes, $13 includes shipping). This will tell you all you need to know about pie dough. For ordering details, email ann@anntudor.ca Yet another non-book is the virtually-blank journal. I have two for food and three for wine. One food journal is RECIPE FILE (Ryland, Peters & Small, 2008, 144 pages with 8 card pockets, $19.95 spiral binding). You can keep all your loose recipes in one place (unless you have hundreds of them). There are many lined pages for making notes or indexing recipes from books. Space is also available for shopping lists, website directory, and a journal. And there are metric conversion charts for the 52 recipes. There is a quality elastic closure band. Another food book is RECIPE SCRAPBOOK (Duncan Baird, 2008, 75 colour pages, $24.95) somewhat pricier, but featuring lots of room with 16 pockets and printed recipes in a scrapbook format. It also has 80 recipes, good for all courses and beverages. It too comes with a quality elastic closure band for keeping it all together. For an almost blank wine book, try WINE JOURNAL (Ryland, Peters & Small, 2008, 144 pages, $19.95), a reissue of the 2002 book. It has details on planning a cellar, grapes and styles, storing and serving, and room for tasting notes and cellar notes. Advice comes from UK wine writers. There is plenty of space to add your own comments, and pocket dividers are here to add your own notes. This is a spiral binding, with an elastic closure. The similarly named WINE JOURNAL; a companion for wine lovers (Chronicle Books, 2008, 192 page, $30 US paper covers) is by Brian St. Pierre, the author of numerous books on wine. It is a leather-bound guide to the usual primer information about wine, with ample room for jotting down your own notes on all aspects (colour, aroma, flavour, etc.), food and wine pairings and visits to wineries. There is also a bound-in pocket for keeping labels. There is also POCKET PADS FOR WINE LOVERS (Clarkson Potter, 2008, $9.95 for 4 books) a set of four tasting journals, about 3 by 5 inches, stitched. These are portable, to take to the vineyard or to restaurants, to slip into your purse or pocket. The really are good for jotting tasting notes. There are ruled lines for names, vintages, vineyard or restaurant, and notes. There is a category of foodbooks called little cookbooks ; these are usually placed at POS (point-of-sales) spots. I ve located a very good collection of quick and easy, from Ryland Peters and Small, all published in 2008. They are 96 pages each, and sell for $15.95 US, but they are also hard covers, so they look a bit more posh -- especially with the photography and the metric conversion charts. There are about 50 recipes in each. One is HOLIDAY COOKIES AND OTHER FESTIVE TREATS (45 recipes) by Linda Collister, with preps such as triple chocolate cookies and lacy brandy snaps (didn t I go to school with Lacy Brandy?). Iced star cookies are always a treat. PARTY BITES (50 recipes) by Lydia France, has lots of small food. There are preps for dips, finger foods, tartlets, toasts, skewered food, biscuits, breads and some sweet treats. France also throws in some party planning menus and shortcuts. CURRY (51 recipes) by Sunil Vijayakar covers Indian, Thai and Vietnamese versions, from madras to masala and side dishes. Chicken is the most popular, followed by fish. There are also preps for rice, breads, chutneys, kacumber and raita. COOKING WITH PUMPKINS AND SQUASH (50 recipes) is also timely since these are still locally available through the winter. Brian Glover is the author; he covers all courses and desserts. Try zucchini and ricotta fritters, roasted squash with leek and barley pilaf, chicken and butternut squash tagine, and spiced pumpkin and apple pie. There s another collection from BBC Books, all on the theme of 101 recipes from British magazines. They are 216 pages each, and retail for $12.95 Canadian. And a very convenient 5 inch by 6 inch size. Each recipe has a pix of the finished plate, and the style is quick and easy. By Janine Ratcliff there is OLIVE 101 GLOBAL DISHES, from Olive Magazine in the UK, classic dishes from around the world . She also wrote OLIVE 101 QUICK-FIX DISHES, about no-fuss 30 minutes or less food. OLIVE 101 SMART SUPPERS and OLIVE 101 SEASONAL TREATS are authored by Lulu Grimes. The smart suppers have slick ideas for week nights, while the seasons revolve about locally available food. From Angela Nilsen, there is GOOD FOOD 101 MEDITERRANEAN DISHES, from the BBC s Good Food magazine. Standard classics from both ends of the Sea, emphasizing midweek suppers. All courses are here. Jeni Wright s GOOD FOOD 101 BEST EVER CHICKEN RECIPES pushes chicken as a perfect convenience food (it cooks quickly): kebabs, risotto, curry, and the like. Annuals -- There is a sub-category of stocking stuffers that is really appreciated by wine and food lovers: the ANNUAL Most of these books are pocket guides, at least the wine ones are. The food books are regular-sized. But you can wedge them into a stocking -- somehow. BEST OF THE BEST, v11; the best recipes from the 25 best cookbooks of the year [i.e. 2007] (American Express, 2008, 288 pages, $32.95) has more than 100 recipes, about four from each book, all re-tested. Cookbooks include Cooking with Jamie (Jamie Oliver), Bobby Flay s Mesa Grill Cookbook , The Art of Simple Food (Alice Waters), and The Deen Bros. Cookbook . The books are pretty well divided between Mediterranean, Asian, US South and Southwest, and baking. Twenty brand new exclusive recipes have been contributed by these cookbook authors. In addition, there are interviews, quotes, extra reading, and ingredient and technique advice. Websites are listed for even more recipes. This is a great formula annual, with all of the recipes being regularized for format and re-tested. FOOD & WINE ANNUAL COOKBOOK 2008 (American Express, 2008, 408 pages, $29.95) delivers good value in its more than 600 recipes: and then why bother to subscribe to the magazine? There are no adverts here in this book. There are accompanying wine recommendations for just about every prep. The major arrangement is by season. Some categories have been rearranged to allow for a section on fast foods, healthy foods, comfort foods, and chef recipes for home use . There is a plethora of advice (50 new ones this year, plus a glossary of accessible wines). Unfortunately, the year covered is 2007, so the book will always be a year behind. On to the wine annuals. The two leaders are HUGH JOHNSON S POCKET WINE BOOK 2009 (Sterling, 2008, 320 pages, $15.95 hard bound) and OZ CLARKE S POCKET WINE GUIDE 2009 (Harcourt Books, 2008, 344 pages, $15 hardbound). Both are guides to wines from all around the world, not just to the best wines. Similarities: Johnson claims more than 6000 wines are listed, while Clarke says more than 7000, but then recommends 4000 producers. News, vintage charts and data, glossaries, best value wines, and what to drink now are in both books. The major differences: Johnson has been at it longer this is his 32rd edition -- and has more respect from erudite readers for his exactitude and scholarliness. His book is arranged by region; Clarke s book is in dictionary, A Z form (about 1600 main entries). It is really six of one, or half a dozen of another which one to use. Johnson s entry for Canada is 1.2 pages (big deal). Oz has only one paragraph apiece on Inniskillin, Okanagan (recommending just red wines), and Niagara (recommending just icewines). Both books have notes on the 2007 vintage, along with a closer look at the 2006. It is fun to look at both books and find out where they diverge. As a sidelight, Johnson and Oz are now moving into food: there is a 16 page section on food and wine matching in the former, while Oz has 6 pages. Both books could profit from online accessibility or a CD-ROM production. Other wine annuals mostly paperbacks -- deal with recommended wines, not all of the wines in the world. Thus, they can afford the space for more in-depth tasting notes (TNs) of what they actually do cover (usually just wines available in their local marketplace). FOOD & WINE s WINE GUIDE 2009 (American Express Publishing, 2008, 320 pages, $12.95 paper covers) offers notes on 1000 wines from all over the globe; there are plenty of European wines here. Sections cover the elements of tasting, a Bargain Wine Finder (a listing of 50 rated wines that offer the best value for the price: thankfully, no chardonnays are listed). Also here are food pairing guides, wine country trend reports and the year in wine. Canada is listed along with Mexico and Uruguay. Glossaries, guides, tips, wine and food pairing charts, best of lists it goes on and on, and his top star producers are highlighted. Many of the wines can also be found in Canada. HAD A GLASS; top 100 wines for 2009 under $20 (Whitecap, 2008, 160 pages, $19.95 Canadian paper covers) is by Kenji Hodgson and James Nevison, the authors of 2003 s Have a Glass; a modern guide to wine . They are the British Columbia www.halfaglass.com. Had a Glass (now in its fourth edition) showcases top inexpensive wines available primarily in BC, although those labels with national distribution will also be found in other provinces. They try to pick wines available to match any occasion, and along the way they provide tips on food and wine pairing and stemware. The first forty pages present all the basics, including food recipes. I am not sure why it is here since the book is really about the top 100 wines. Most readers/buyers will head straight for the listings which follow, one per page, for whites, roses, reds, aperitifs, dessert wines and sparklers. There are indexes by countries, by wine, and by food. Tasting notes are pretty bare bones, but each wine has a label, a price, and some food matches. BILLY S BEST BOTTLES wines for 2009 (McArthur & Company, 2008, 185 pages, $21.95 CAD spiral bound) is back for another round (19th ed), creating more emphasis on wine and food pairing, party planning, and some social manners. There s some info about country trends and frequently-asked questions about wine. The whole thing is organized by wine colour and style/weight, and the wines are usually those available at the LCBO. Most should be available across the country. THE 500 BEST-VALUE WINES IN THE LCBO 2009 (Whitecap, 2009, 256 pages, $19.95 CAD paper back) takes a more determined run at the wines at the LCBO. This second edition, this time by Rod Phillips, is arranged by colour and then by region/country. Each value wine gets a rating (the basic is three stars out of five), with an indication of food pairings. A good guidebook, but I m afraid most people will just look through it for the 5 star selections and leave it at that. Coverage is limited to General Purchase wines and Vintages Essentials only. FOOD & WINE COCKTAILS 2008 (American Express Publishing, 2008, 232 pages, $18.95 paper covers) is a spirits companion to the wine guide. It keeps tabs on the trendiest nightlife and drinks. These are the top 150 drinks that bartenders get asked for again and again. The arrangement is by type of spirit, and there are plenty of anecdotes. KEVIN ZRALY S AMERICAN WINE GUIDE 2009 (Sterling, 2008, 246 pages, $16.95 paper covers) tries to cover all 50 United States. It is by the author of the best selling Windows on the World Complete Wine Course . Not all wines in his book are derived from grapes; some come from other fruit such as pineapple, rhubarb, pears, apples, and the like. He has maps for each state, with grape-growing areas clearly presented as well as illustrations of noble labels. The accompanying fact box highlights state wine production, the number of wineries producing what types of wines, and the key varietals. There are also wine trails and guides, vineyard tours too. Zraly also has a recap on wine tasting and wine history in the US. Most of the detail is on big state producers, which are (in order of volume) California, Washington, New York, and Oregon. Websites of well-known wineries are also listed. The back of the book has lists of his hot picks and best values under $50. Part Two: ART BOOKS, TRAVEL & EXPENSIVE BOOKS ============================================= Actually, these might be the best books to give a loved one (or yourself, since you are your own best loved one), because most are going to cost you an arm and a leg, even at a discount. Books for the coffee table have their place in the gift scheme: just about every such book is only bought as a gift! And don t let the prices daunt you. Most such art books are available at a discount from Amazon.Ca. The books here are mainly wine and travel books, with some elements of food and/or wine DINING AT DELMONICO S; the story of America s oldest restaurant (Stewart, Tabori and Chang, 2008, 224 pages, $45 hard covers) is an oversized book authored by Judith Choate and James Canora (he s the current chef at Delmonico s). This oversized book is a tribute to the resto which turned 170 years old in 2007. The work is filled with nostalgic photos, anecdotes, and food patterns of early New York. The 80 recipes are standard preps for their famous signature dishes, many of them original: lobster Newburg, Manhattan clam chowder, baked Alaska, eggs benedict. Also, of course, Delmonico s Steak, a 20-ounce prime rib eye, grilled ands topped with herb butter. They claim to be the first US resto to offer tablecloths, private dining rooms, separate wine lists, admission of women, and more. FOOD FESTIVALS OF ITALY; celebrated recipes from 50 food fairs (Gibbs Smith, 2008, 256 pages, $35 hard covers) is by Leonardo Curti, who opened and chefed at Trattoria Grappolo bistro in Santa Ynez, California, in 1997, and by travel and food writer, James O. Fraioli. There are 100 preps, about two related to each festival. Thus, there are sections on garlic festivals, pasta, lentils, fruits and nuts, with a region indicated. It is arranged by course, from antipasti (artichoke in Marche) to primi to secondi (asparagus, dried cod) to dolci (Vin Santo festival). For example, the watermelon festival in Campania is in August, and there are recipes for watermelon granita and Macedonia d arancia rossa. Excellent photos. FRUIT; edible, inedible, incredible (Firefly Books, 264 pages, $60 CAD hardcover) is by Wolfgang Stuppy and Rob Kesseler, and the Royal Botanic Gardens at Kew. Previously, the RBG at Kew had come up with the lavish books Seeds and Pollen . Here, the authors provide a scientific reference work with a strong art bent. There is an examination of plant reproduction, with many upfront and stunning photos (using special light and scanning electron microscopy). Cross- sections show interiors and pods, pouches, and nuts. The curious will be amazed to discover that a citrus fruit is actually an armoured berry. The close-up photos are artworks in themselves, such as the raspberry photo. No recipes, but a good book for the committed foodie. TURQUOISE; a chef s travels in Turkey (Chronicle Books, 2008, 356 pages, $50 hard covers) is by Greg and Lucy Malouf, owners of MoMo in Melbourne. They also wrote Saha about arabesque and Moorish food. This current book is a landscaped sized production, very heavy, and with both classic and contemporary recipes. Included in the book are spice markets, soup kitchens, the Bosphorus, and teahouses. A lot of the book is travelogue (hundreds of photos), but the recipes deal nicely with Middle Eastern food and variations, such as barberry pilaf stuffing and pistachio halva ice cream. MAGGIE S HARVEST (Penguin Books, 2008, 736 pages, $75 CAD hard covers) brings together about 350 of Maggie Beer s recipes. She s the author of four farmhouse cookbooks (Maggie s Farm, Maggie s Orchard, Cooking with Verjuice, and Maggie s Table). This is Barossa Valley cooking, and the book is arranged by the seasons. Part memoir, part travelogue, part cookbook the work is a summary of her life since she closed her restaurant in 1993. Good recipes for both figs and chestnuts. Enhancements to the book include an embroidered fabric cover, and you should note that the whole production (on excellent paper stock) weighs in at 5.75 pounds. PIERRE GAGNAIRE; reinventing French cuisine (Stewart, Tabori and Chang, 2008, 200 pages, $60 US hard covers), first published in France in 2006, is about a chef considered one of the finest in the world. Two of his restos have three Michelin stars. He reflects on his 40-year career. Although there are only 40 recipes here, they are detailed, sometimes convoluted, and illustrated with photographs. In fact, the book is a model for food styling photos. Typical recipes: oyster jelly and duck foie gras, grilled coffee and cardamom veal sweetbreads, and pompadour potatoes with androuillette. The book is organized chronologically, and the recipes from every stage of his life. WILLIAM YEOWARD ON ENTERTAINING (Cico Books, 2008, 176 pages, $40 hard covers) is by a designer renowned world wide for his tableware. Here he weighs in on entertaining, stressing table settings (of course). There are 25 occasions here, each with table settings and menus. Topics include wedding buffets, a Christmas luncheon, a boating lunch, several buffets, a winegrower s picnic, and more. The book is oversized and heavy, perfect as a coffee table book. NIGELLA CHRISTMAS (Alfred Knopf Canada, 2008, 278 pages, $50 CAD hard covers) is by Nigella Lawson, the diva of British cookbooks. Her fans have apparently been after her for years to do this sort of book. The usual stress is on fun and festivities for family and friends over the holiday period, with a healthy dose of quick and easy and advanced preps. My own advice: get people, especially your kids, to help you in this communal season Her three-part Christmas special will air on the Food Network Canada via cable; this book has been co-published with Chatto and Windus in the UK. Ingredients are listed in metric, and the cuisine is international. It is all here: party apps, cocktails, Christmas cakes (shouldn t you have started this in May?), homemade presents (again, do this in early Fall when the harvest comes in), edible tree-decorations, yule logs, trifles, and those fab cookies. There are alternative main events beyond the turkey: goose, rib of beef, stuffed rolled pork, vegetarian (roast stuffed pumpkin), even lamb tagine (but not the joint). I hope you like looking at Nigella, because there are a lot of pix of her puttering about. Part Three: MEMOIRS AND HISTORY =============================== For the more literate person, there are the memoirs of writers, chefs, and wine people. Some have called these memoirs creative non- fiction , suffering from embellishments and gilding. And also suffering from a lack of indexing, which makes it difficult to find what the writer said about another person or subject. But this also avoids the potential for lawsuits and disjointed noses. Nevertheless, they are rewarding to read. Who cares about poetic license? Here then are some that stood out from last year s run, and any of them would make great gifts for the reader. Here we go, in no particular order THE SHAMELESS CARNIVORE; a manifesto for meat lovers (Broadway Books, 2008, 355 pages, $24.95US hard covers) is by Scott Gold, who has worked in publishing. In 2005, he set up www.shamelesscarnivore.com, which forms the basis for this book. The average American consumes 218.3 pounds of meat every year. Gold wants to explore this further, in a fast-paced writing style, especially ethical issues and dietary findings. He tries to answer can staying carnivorous be more healthful than going vegetarian? What qualities should you look for in a butcher? (to which I would add: can you still find a butcher?). There is a hilarious chapter on eating 31 different meats (including some recipes) in 31 days, hunting squirrels in Louisiana, and being a vegetarian for a painful week. SERVE THE PEOPLE; a stir-fried journey through China (Harcourt, 2008, 341 pages, $24 US hard covers) is by Jen Lin-Liu, a freelance food writer and Beijing cooking school owner. This is a cook s journey and tour through cooking school to street food to dumpling house to intern cook at a high end Chinese restaurant. Thus, it is a story of her and the people she meets along the way. For some reason, there is excessive log rolling: nine people, including Jan Wong and the Zagats. In the book there are 29 recipes for basic dishes. Well-worth a read. EAT ME; the food and philosophy of Kenny Shopsin (Knopf, 2008, 288 pages, $24.95 US hard covers) is by Shopsin with assistance from Carolynn Carreno. Shopsin (an obviously made up name, linking shop and sin ) is an eccentric, and chef-owner of Shopsin s in Greenwich Village. It has been around since 1971. The foreword by Calvin Trillin has also been around, since and article in the New Yorker magazine in 2002. This collection of profane rants can be mitigated by the 150 recipes (albeit with NO index: that s the ultimate insult). This is diner food and comfort food, with basics such as cornmeal-fried green tomatoes and bean polenta melt. He has renamed his luxury pancakes Ho Cakes and Slutty Cakes WHERE SHALL WE GO FOR DINNER? A food romance (Weidenfeld & Nicolson, 2007, 281 pages, $37.95 hard covers) is by Tamasin Day-Lewis, UK food writer and TV food host. She wrote a weekly food column for 6 years for the Daily Telegraph; now, she s a magazine free lance writer. Here are 29 recipes, mainly Italian-inspired. This food romance was written with her boy friend Rob Kaufelt of Murray s Cheese in NYC. They search for the best and unusual food of the regions of the earth. They go to different countries and uncover some gems, meanwhile discoursing on the role of food in their lives. It is part memoir, part love story, with travels to Italy, New York, San Francisco, Ireland, Pyrenees, and the UK. There is also an interesting chapter on boarding school food. WRESTLING WITH GRAVY (Random House, 2008, 352 pages, $16 US soft covers) is a reissue of a 2006 book by Jonathan Reynolds. For five years he write a monthly food column for the NYT Magazine. This is a collection of 39 columns (about three years worth) from that time period. These are all short chapters on life with a recipe or two. No index, so it is hard to retrieve the recipes. ARTISAN FARMING; lessons, lore and recipes (Gibbs Smith, 2008, 160 pages, $27.95 US hard covers) is by Richard Harris and Lisa Fox. It is a charming book about life in New Mexico, with anecdotes and stories from locals in that state. Part-memoir, part-cookbook (there are 50 recipes), the book deals with a history covering 4000 years from the aborigines through to the hippie communes of the 1960s. Harris writes guidebooks, while Fox hosts and produces Farming in Season on Taos public radio. Try chile relleno, pozole, enchilada casserole, and corn with squash. APPLES TO OYSTERS; a food lover s tour of Canadian farms (Viking Canada, 2008, 272 pages, $34 CAD hard covers) is by magazine writer, editor, and instructor Margaret Webb. It is the story of her journey through Canada seeking Canadian quality food, a sort of Canadian Slow Food movement. There are 11 places: oysters in PEI, scallops in Nova Scotia, cod in Newfoundland, hogs in Manitoba, flaxseed in Saskatchewan, cows in Alberta, apples in BC, cheese in PQ, dulse in New Brunswick, Yukon golds in where else? the Yukon, and wine in Ontario. These are all artisanal producers who she describes and interviews, many of them organic, all of them sustainable. She points out that successful farmers operate as a team; unsuccessful farmers have to sell their land. She has 25 recipes from across Canada. This is part-memoir since she connects with growing up on a farm and relates family memories to us. Some chapters have been previously published in magazines and newspapers, and my son-in-law was involved with her Nova Scotia adventures. FEED THE HUNGRY (Free Press, 2008, 205 pages, $23 US hard covers) is by novelist Nani Power. This is the journey of the stomach , and about three dozen recipes are here. She has had three food jobs: funeral caterer in the Deep US South, a sandwich producer in Rio De Janeiro, and a waitress in the East Village NYC. As she notes, she has a decidedly eccentric Southern US bohemian family. She believes that food consumption is the ultimate American pastime. These are, then, her eating experiences. THE LOST RAVIOLI RECIPES OF HOBOKEN (Penguin, 2008, 331 pages, $15.95 paper covers) is another book in search of US food and family. Here, it is food writer Laura Schenone s turn. This is an examination of her Italian heritage in her attempt to retrieve her great-grandmother s ravioli recipe. She ranges from New Jersey to Liguria, and stresses the importance of place. A good family memoir, complete with some recipes, cookbook listings, and resources lists. TASTE; the story of Britain through its cooking (Bloomsbury UK, 2008, 463 pages, $48 CAD hard covers) is by Kate Colquhoun. It is promoted as a British culinary biography and it deals with both heavy and light subjects in a standard social history of descriptive narration. You ll learn why the sale of fruit was banned in 1569 and how the Black Death lead to the beginning of rural baking. The book is illustrated with historical and archival pictures and drawings. There s a list of historic sires and houses, some end notes, and an extensive bibliography of primary sources. Things are a little slow in the memoir world of wines. I saw only a handful. One was PASSION ON THE VINE; a memoir of food, wine, and family in the heart of Italy (Broadway Books, 2008, 225 pages, $24.95 US hard covers) by Sergio Esposito, a New York city wine merchant. It describes his colourful family life in both Italy and America, plus his subsequent travels in Italy. Another was A VINEYARD IN TUSCANY (Penguin, 2008, 250 pages, $13.95 paper covers) in which two New Yorkers (Candace, a painter, and Ferenc, a writer) begin a new life near Montalcino. They restore a 13th century friary, plant 15 acres of wine, build a winery, and trying to get secrets of great winemaking from Angelo Gaja, a famous neighbour. They now make about 2,000 cases of wines, using sangiovese (2/3 of the estate), cabernet sauvignon, syrah, and merlot. There are also a baker s dozen recipes. Check out www.matewine.com. THE BILLIONAIRE S VINEGAR; the mystery of the world s most expensive bottle of wine (Crown, 2008, 304 pages, $24.95 US hard covers) is by Benjamin Wallace, former executive editor of Philadelphia magazine. Wallace tells the story, in an engaging style of a mystery novel, of the bottle of Chateau Lafite 1787 from Thomas Jefferson s cellar. It is basically a story of greed as investors and wealthy people wanted to buy a piece of history. It came down to two people, the publisher of the Wine Spectator and the son of the publisher of Forbes (who actually won the bottle for $156,450). It was a fraud of course, and this is also the story of the alleged fraudster Hardy Rodenstock and fake wines in general. There s no index, so it is hard to piece together the story of the main characters without having to read the book right through. But there are extensive end notes and a list of sources which reads as a who s who in the wine world. Just the book to read at Christmas, with poverty all about us and the investment world collapsing. Part Four: HUMOUR & NOVELS ========================== What s a holiday without humour or a novel to curl up with? We seem to have another bumper crop this year DO TRAVEL WRITERS GO TO HELL? (Three Rivers Press, 2008, 272 pages, $13.95 paper covers) is by Thomas Kohnstamm. There are 12 great chapters here detailing high adventures, questionable ethics, and professional hedonism amongst travel and wine writers. He exposes the sins, the pitfalls, and the excesses of the travel-writing industry, sharing his own trips through Brazil with sex and pills. He was hired in 2004 to contribute to the Lonely Planet Brazil guidebook. He soon learned that reality was different from his expectations. An exciting, humourous book. GOURMET SMARTS: feed your mind (Smartsco, 2008, $16.95) is a set of cards, actually 60 questions and answers cards. Together they form a gourmet tips guide, complete with dos and don ts. There is even a score pad. This fun game has been pulled together by Manny Howard, food writer for New York Times, Food & Wine, and others). There are three topics: lingo, cuisines, and ingredients. It can be addictive, and if you are as smart as I am, you ll clean up against your friends THE WINE SNOB S DICTIONARY; an essential lexicon of oenological knowledge (Broadway Books, 2008, 111 pages, $12.95 paper covers) is a follow-up to last year s remarkable The Food Snob s Dictionary . David Kamp is back, assisted by David Lynch, once a wine director at Babbo s Ristorante in NYC. While much of this is funny, they have no idea what claret is, nor what cigar box is. They also miss the boat on spoofing barrels and treatments. There are no entries for types (French, US) or aging (barrel fermentation, barrel aging). In fact, there is a whole range to satirize here. The true wine snob goes on ad nauseum about barrel character. Most of the parodies are on American wines, French wines, supertuscans, and labels. Still, a good effort that could have been better. THE QUILTER S KITCHEN; an Elm Creek Quilts novel with recipes (Simon and Schuster, 2008, 214 pages, $19.95 hard cover) is by Jennifer Chiaverini. The story is about quilters eager to preserve their culinary heritage. Chef Anna, one of the newest members of the circle of quilters, is to write the official cookbook. It is an elaboration of previously established fictional characters. There is even a metric equivalents page for the avoirdupois ingredients. The 100 basic recipes were created by Sally Sampson, and there is even a recipe index. TURNING TABLES (Dial Press, 2008, 352 pages, $24 hard covers) is by sisters Rose and Heather MacDowell. They are former waiters, so of course much of the book is based on their own experiences. It is a tell all story disguised as a novel, part of the chick lit genre. A corporate worker has lost her job, and must survive. She waits tables. Of course, there is a notorious celebrity chef, the restaurant owner s wife, difficult diners, undercover food critics life is hell. Can she escape? Of course, but read it first. HIGH TEA (Pocket Books, 2008, 259 pages, $14 US paper covers) is a first novel by Sandra Harper, who has written a cooking column. She also wrote a play, Maggie s Tearoom which enjoyed a run in Los Angeles. So it becomes a spinoff from the play. The characters are warm and informative: a chef, a British expat owner, the waitstaff, and a restaurant critic from the UK. It s a little like herding cats, but great fun. Recipes are included at the back (unindexed) and there are many tea menus. Part Five: DIET =============== Okay, this is the hard part since we must pay for our sins of overeating during the December period. It is January 1, and the start of a New Year (2009) means new resolutions to keep or break. If you are really comfortable with your friends, you could give them health books for the holiday. At least, you might be able to use them yourself! DIABETES & HEART HEALTHY MEALS FOR TWO; over 150 tasty recipes with half the work (American Diabetes Association, 2008, 226 pages, $18.95 paper covers) is also issued by the American Heart Association. But never let the word diabetes put you off. We should be living this diet anyway, even if we are totally healthy. Heart healthy recipes are best of all for diabetics (as studies show). This is a follow-up to the successful 2006 book, Diabetes & Heart Healthy Cookbook . But this time, it is 150 recipes for two servings. Leftovers are kept to a minimum. THE GLYCEMIC-LOAD DIET COOKBOOK; 150 recipes to help you lose weight and reverse insulin resistance (McGraw-Hill, 2008, 288 pages, $16.95 paper covers) is a follow-up to the 2006 Glycemic-Load Diet . Rob Thompson, MD is back, with new preps co-created with cookbook author Dana Carpender. Here s a good opportunity to lose weight, cut cravings, speed up metabolism, and manage insulin resistance. The book has many tables of GI foods. Buy all of these books and have a great holiday. Dean Tudor, www.deantudor.com ON THE DEAN S LIST: MY 11TH ANNUAL SURVEY OF FOOD AND WINE-RELATED BOOKS SUITABLE AS HOLIDAY GIFTS FOR THE 2007/8 PARTY PERIOD NOVEMBER 10, 2007 =============================================================== By Dean Tudor, Ryerson Journalism Professor Emeritus and Gothic Epicures Writing, www.deantudor.com (World Wine Watch Newsletter). Blog: http://gothicepicuresvincuisine.blogspot.com. ------ For those of us at Gothic Epicures, it gets more difficult each year to match a recipient with a food or wine book gift over the holidays there are so many new and newish items out there and people, lately at least, have such picky tastes!! I have cast about for material for my newsletters and my Internet site, and I have come up with a decent selection to satisfy any pocketbook, any host, and any friend. All books and book-like materials are recommended, and probably can be purchased at a discount via Amazon.Ca or Chapters.Ca (with free delivery on a total purchase of over $39). Price Alert: because of US dollar parity and more, the Canadian prices quoted below may actually drop. It will depend on the publisher, or the distributor, or the book store, or the dollar itself. Unfortunately, the GST remains (it will drop one percentage point on January 1, 2008)... Part One: STOCKING STUFFERS/ANNUALS/CALENDARS ============================================= Stuffers -- Stocking stuffers are at the top of everybody s gift list: something affordable (under $10 - $30) that can also double as a host gift, something small and lightweight. Most of the books here are paperbacks. And of course they can stuff an adult stocking. Typical is FOOD FOR THOUGHT: fish and feather (Think Books, 2007, 160 pages, $12.95 hard covers) which is a second collection of essays by Brit food writer Simon Courtauld. They had originally appeared as part of his Spector columns. The first collection was Fruit, Herbs and Vegetables . Here he observes and describes seafood and poultry. The essays are divided by month (January through December) and the best eating season. There are 51 recipes, in narrative style. A BUTLER S GUIDE TO TABLE MANNERS (National Trust Books, 2007, 136 pages, $16.95 hard covers) is an etiquette book, British in tone, authored by Nicholas Clayton who has been a butler for 11 years. The book shows how to wine and how to dine, with material on eating habits, dressing habits, cutlery, and table manners. There are diagrams for table placements and folding napkins. There is also an index. THE CURRY COMPANION (Think Books, 2007, 160 pages, $12.95 hard covers) is a deftly presented handbook by Sonja Patel. It purports to tell you all about curries: as she says, the British took India with gunpowder, and India took Britain with curry powder. The spice trail is highlighted, as are the individual spices which go into curry. Recipes are also here. It comes complete with a bookmark ribbon and a bibliography of source material. THE BEST OF MRS. BEETON S CHRISTMAS (Weidenfeld & Nicolson, 2007, 250 pages, $16.95 hard bound) has been hived off from her 1861 book with updates, of course. This is a good book for that Victorian Christmas season. There s a traditional feast with all the trimmings, baking and party food. There are menus, drinks, and formal table layout. There is even a countdown for the Christmas preps, beginning a year in advance with the pudding. It has been fully updated for freezing and microwaving. Other little books include PATRICIA UNTERMAN S SAN FRANCISCO FOOD LOVER S POCKET GUIDE (Ten Speed, 2007, 220 pages, $14.95 paper covers) has more than 600 listings for the best and most interesting eateries, market, and other food-related spots in the region (East Bay, Marin, Napa). THE FOOD LOVER S GUIDE TO FLORENCE, with culinary excursions in Tuscany (Ten Speed, 2007, 256 pages, $18.95 paper covers) is in its second edition, written by Emily Wise Miller. It purports to be the only travel guide to Tuscany devoted solely to food. There are 100 restaurant reviews (ristorantes, trattorias, enotecas, and gelato shops). She has a glossary and two maps, and for credibility, she is based in Florence. Still other smallish books include FRESH FROM THE OVEN (Hamlyn, 2007, 128 pages, $11.95 paperback) which is an anonymous collection of some 70 recipes for home baking of cakes, muffins and cookies, particularly apt for holidays. ANTIPASTI MADE EASY (New Holland, 2007, 80 pages, $14.95 paper covers), by Abigail Brown and Melissa Webb, is a collection of small Italian dishes suitable for openers. There are about 30 master recipes with variations. For a single food product book, then look no further than EGGPLANT (Sterling, 2007, 128 pages, $17.95 paper covers) by Ofir Jovani. It is a collation of some 75 recipes covering every course. The recipes are all well-chosen classics (stuffed, moussaka, bolognaise lasagna). Then there is the charming GENTLEMAN S RELISH; a gourmet s guide (National Trust Books, 2007, 143 pages, $16.95 hard covers) that is packed with the strangest English culinary oddities that you would ever want to read about. That includes Bovril , Piccalilli , the evil Marmite , Spotted Dick , Pickled Walnuts , Buck s Fizz , etc. There are about 80 of these, all with a little social history and in most cases a recipe. Great fun (and why have many people named their cats after these concoctions?). Calendars are always monster hits and are often appreciated, both the wall and the desk type. The best of the desk are the three page-a-day (PAD) calendars from Workman. THE WINE LOVER S CALENDAR 2008 (Workman, 2007, $13.95) has been put together by Karen MacNeil, author of The Wine Bible , and Emily K. Bell. There is a new varietal highlighted each month, tips galore for pouring and tasting, food and wine matching, bargains, pop quizzes, etc. etc. And 160 must try wines are highlighted. 366 BOTTLES OF BEER FOR THE YEAR 2008 (Workman, 2007, $13.95) is by Bob Klein, author of The Beer Lover s Rating Guide . It s a Leap Year, so we ll get one more page. Most of the beers appear as imports in Canada, but otherwise there are few Canadian brews included. Lights, lagers, ales, porters, stouts, and lambrics they re all here. Other material in the PAD includes beer festivals, beer facts, label lore and vocabulary. If you buy any of the PAD calendars, then you can go online to the website and pick up other stuff, usually free at www.pageaday.com. For wall calendars, there is THE COLLECTIBLE TEAPOT & TEA CALENDAR 2008 (Workman, 2007, $15.99) with text by Joni Miller. Size is 12 by 12 . These are vintage teapots arranged in settings, with historical details and lore. The teapots come mainly from company archives. 12 colour postcards are also included. SCOTCH CALENDAR 2008 (Workman, 2008, $17.99) is packaged in a die-cut gift box that doubles as a mailer. It includes six punch-out custom coasters with scotch-themes quotes. Each spread features a photograph of a special bottle plus notes: aroma, appearance, flavour, tasting chart, water source, casking, map, and history of the distillery. Meet Miss March (The Balvenie) and Miss June (The Glenlivet). Another non-book entry is the collection of recipe cards, often called recipe decks. This year there is SEMI-HOMEMADE COOKING (Quirk Books, 2007, 55 two-colour cards and 5 dividers, $19.95 set) is from Sandra Lee who has a Food Network show in combining 70 percent store bought ingredients with 30 percent fresh foods to create a meal at home. The recipes come from her two cookbooks. Check out www.semi-homemade.com. Clarkson Potter has a whole slew of decks, but only four concern food. There is THE CRAFT OF THE COCKTAIL DECK; artful tips and delicious recipes for serving masterful cocktails (Clarkson Potter, 2007, 50 cards, $20 set) is by Dale DeGroff. CHEESE DECK; a connoisseur s guide to 50 of the world s best, is by Max McCalman and David Gibbons. It concentrates on choosing, tasting, and sharing 50 cheeses, along with wine pairing. They show how each one is made and who the best producers are; the material is derived from their book CHEESE. TAPAS DECK; 50 little dishes that capture the essence of Spanish cooking, is by Jose Andres, from his book TAPAS. Try the chorizo stewed in cider. SHORT & SWEET DESSERT DECK; 50 mouthwatering recipes with 8 ingredients or less, is by Gale Gand, and come from her books. The cards are tabbed so that you can bring them to the grocery store or prop them up on the counter a good idea. Other non-book items include WINE LOVERS GIFT TAGS (Crown, 2007, 50 tags, $15 set) which also includes ribbons for attaching the tag. There are three colours for the ribbons, and three sizes for the tags. Different quotes are used on each tag. This is a real charmer of a gift. WINEPARTY; the sniff, swirl, and sip winetasting kit (Quirk Books, 2007, 16 page guide, 24 wine wrappers, 36 stem tags, 12 aroma sheets, tasting notepads, $29.95 set) is fun for a party. The guide tells you how to set it up, plus gives some creative ideas for a party. It also has material on aromas and flavours. It was pulled together by Jennifer Elias and Julie Tucker (both San Francisco) who also did WINESMARTS (Quirk Books, 2007, 12 page booklet, 100 cards, scorepad, $21.95 set), a game of 100 Q and A in categories such as region, grape, and vocabulary. It was created for the novice wine lover. It can be played as a social game at a dinner party no experience necessary. All details are in the booklet, including a pronunciation guide. These two authors were also involved in WINEPASSPORTS (Quirk Books, 2007, 24- 32 pages, $10.95 each paper covers), a series of five pocket guides with pop-out maps, for California, Italy, France, Portugal (this one authored by Amy Sherman) and Bubbly . The grape and region guide gives a brief overview of the country s forte. There is an explanation of labeling requirements and local wine terminology. Yet another non-book is the journal. I have one for food and two for wine. The food journal is COOK S RECIPE COLLECTION (Ryland, Peters & Small, 2007, 144 pages with 8 card pockets, $24.95 spiral binding). You can keep all your loose recipes in one place (unless you have hundreds of them). There are many lined pages for making notes or indexing recipes from books. There is a quality elastic closure band. One wine journal is WINENOTES (Quirk Books, 2007, 112 pages, $14.95 paper covers) which is pulled together by Elias and Tucker (see above). It has material on winespeak, pronunciation, glossary, geography of wine, and a quick guide to grapes. There is also a bibliography for more reading, and 50 pages for notes (two wines to a page). It ll get filled fast, which is unfortunate, and there seems to be no provision for refills. But hey you can always make photocopies of the lined pages, and just attach them to the main book. Some of the same criticism can be made for TOWN & COUNTRY WINE COMPANION; a tasting guide and journal (Hearst Books, 2007, 175 pages, $14.95 hard covers). Author Ted Loos covers the basics and then some fill-in-the-blank pages for your wines. Each wine page is headed by a significant wine quote. Since they are the same price, I might give the nod to Loos book because it is a hard cover edition. There is a category of foodbooks called little cookbooks ; these are usually placed at POS (point-of-sales) spots. I ve located a very good collection, from Ryland Peters and Small, all published in 2007. They are 64 pages each, and sell for $15 (cheaper than last year because of the dollar) but they are also hard covers, so they look a bit more posh -- especially with the photography and the metric conversion charts. There are about 30 recipes in each. First, there s WRAPS by Jennie Shepter, proposed as an alternative to sandwiches or snacks. These are just the basic wraps and rolls (chicken, spring rolls, lamb wraps, corn flautas, etc. with flour and corn tortillas, chapattis, crepes). Then, there s DINER (36 recipes) by Jennifer Joyce. There s nothing much about American diners per se, just the recipes: Manhattan clam chowder, Cobb salad, meatloaf, cheesecake, apple pie, et al. PATES & TERRINES is by Fiona Smith, and embraces pork, chicken, livers, lentils, mushrooms, goat cheese, veggies, and smoked fish. Mousses are also included. OLIVE OIL has only 25 recipes, which includes bagna cauda, sauces, dressings, pesto and pistou. TAPAS covers fish and shellfish, such as garlic shrimp and mussels in overcoats, lamb with lemon, and chorizo in red wine. PUMPKIN, BUTTERNUT & SQUASH by Elsa Petersen-Schepelern includes salads, breads, and cakes in addition to pies and soups. Zucchini, acorn, hubbard and patty-pan squashes are in the mix. TAGINE by Ghillie Basan is a closely focused book on the Moroccan kitchen, using lamb or chicken or fish or beef. Vegetarians can try a sweet yams and carrots and prunes tagine, or artichoke hearts with peas and saffron. ONE-BOWL MEATS by Tonia George includes eggs and pasta, such as a thin stew for a soup or a thick soup for a stew. Chorizo, meatballs, beef polpetti, chick peas, and tagines are here. Lastly, look at COFFEE INDULGENCES by Susannah Blake, emphasizing dishes with coffee in them as well as dishes to eat with a drink of coffee. Some chocolate is also here. A TASTE OF TEA by Brian Glover only has 4 recipes, but is heavy with basic data about tea, from delicate Oolongs to smoky Souchongs to sweet Darjeelings. Periplus Editions (Ten Speed Press) also has a series, for less money. This publisher specializes in SEA food. WOK COOKING MADE EASY (Periplus, 2007, 128 pages, $12 spiral bound) has easy instructions for stir-frying and not everything need be done in a wok. There are v65 recipes with good illustrations from all over SE Asia and India, plus websites for more data. QUICK & EASY ASIAN TAPAS AND NOODLES (Periplus Editions, 2007, 128 pages, $12 spiral bound) deals with SEA appetizers and picnic meals, about 60 recipes. It is matched by QUICK & EASY ASIAN VEGETARIAN RECIPES and includes rice and tofu dishes. The spiral binding is always a good idea for the kitchen. There are four other previously published books in this series. There is also the River Cafe pocket book series from Ebury Press, 2007, 192 pages apiece, $23.95 paper covers. Rose Gray and Ruth Rogers, founders of the River Cafe in London, have re-packaged and re- positioned recipes from their cookbooks and their restaurant. There is FISH AND SHELLFISH (100 recipes, as in all the books) with basic stuff about grilling, roasting, poaching and curing, as well as salads and risottos. PASTA AND RAVIOLI has 105 recipes, with raw sauces, cheese sauces, vegetarian, fish, meat, gnocchi, and stuffed pasta. SALADS AND VEGETABLES and PUDDINGS, CAKES AND ICE CREAMS complete the quartet. All the books have large print too. Kyle Cathie has a Festive Food series, all 96 pages, $12.95 hard covers, which cover ethnic celebratory foods. Each book provides historical information on its country s religious, cultural and culinary festivals and holidays. THE FESTIVE FOOD OF CHINA is by Deh-Ta Hsiung, THE FESTIVE FOOD OF FRANCE is by Marie-Pierre Moine, THE FESTIVE FOOD OF INDIA AND PAKISTAN is by Louise Nicholson, THE FESTIVE FOOD OF ITALY is by Maddalena Bonino, THE FESTIVE FOOD OF MEXICO is from Elisabeth Lambert Ortiz, THE FESTIVE FOOD OF SPAIN is from Nicholas Butcher, and THE FESTIVE FOOD OF THAILAND is by Jacki Passmore. There are about 50 colour photos throughout, and about four dozen recipes. Small drink guides abound this season. There is the Mini Bar series from Chronicle Books in San Francisco. Each has been called A Little Book of Big Drinks , with 50 recipes for the home bartender. They are about 80 pages in length, with 16 colour photos, and only $9.95 in hard covers. Mittie Helmich has put them all together, at 4 by 5.75 . There is GIN, RUM, TEQUILA, VODKA, and WHISKEY. Another book is HOT DRINKS; cider, coffee, tea, hot chocolate, spiced punch, and spirits (Ten Speed, 2007, 96 pages, $19.95 hard covers), a collection by Mary Lou and Robert J. Heiss of 50 hotties for the winter season, both alcoholic and non-alcoholic. The classics are augmented by new twists such as Hot Root Beer Float or Candy Cane Mojito. WHISKY; a brief history (Facts, Figures and Fun, 2007; distr. Canadian Manda Group, 96 pages, $6.95 hard bound) is by Gavin Smith. He has, ahem, distilled as much as he could to present the techniques, the history, the lore and anecdotes about Scotch whisk. Then he goes on to give background about whiskies of the world and cocktails, festivals and awards, visitors centres, statistics, and a bibliography. It s just too bad that he mentions the Seagram Museum in Waterloo, which has been gone for years... Annuals -- There is a sub-category of stocking stuffers that is really appreciated by wine and food lovers: the ANNUAL Most of these books are pocket guides, at least the wine ones are. The food books are regular-sized. But you can wedge them into a stocking -- somehow. BEST OF THE BEST, v10; the best recipes from the 25 best cookbooks of the year [i.e. 2006] (American Express, 2007, 287 pages, $35.95) has more than 100 recipes, about four from each book, all re-tested. Cookbooks include Biba s Italy (Biba Caggiano), Jamie s Italy (Jamie Oliver), Lee Brothers Southern Cookbook , Kitchen Diaries (Nigel Slater), and four other Italian-themed cookbooks. Twenty brand new recipes have been contributed by the cookbook authors. In addition, there are interviews, quotes, extra reading, and ingredient and technique advice. Websites are listed for even more recipes. This is a great formula annual. FOOD & WINE ANNUAL COOKBOOK 2007 (American Express, 2007, 408 pages, $38.95) delivers good value in its more than 500 recipes: and then why bother to subscribe to the magazine? There are no adverts here in this book. There are accompanying wine recommendations for just about every prep. Some categories have been rearranged to allow for a section on fast foods, healthy foods, comfort foods, and chef recipes for home use . There is a plethora of advice (50 new ones this year, plus a glossary of accessible wines). Unfortunately, the year covered is 2006, so the book will always be a year behind. Too bad. On to the wine annuals. The two leaders are HUGH JOHNSON S POCKET WINE BOOK 2008 (Mitchell Beazley, 2007, 304 pages, $17.95 hard bound) and OZ CLARKE S POCKET WINE GUIDE 2008 (Harcourt Books, 2007, 344 pages, $16.50 hardbound). Both are guides to wines from all around the world, not just to the best wines. Similarities: Johnson claims more than 6000 wines are listed, while Clarke says more than 7000, but then recommends 4000 producers. News, vintage charts and data, glossaries, best value wines, and what to drink now are in both books. The major differences: Johnson has been at it longer this is his 31st edition - - and has more respect from erudite readers for his exactitude and scholarliness. Johnson also gives a thirty year overview, as a sort of celebration of his achievement. Bravo! His book is arranged by region; Clarke s book is in dictionary, A Z form (about 1600 main entries). It is really six of one, or half a dozen of another which one to use. Johnson s entry for Canada is 1.2 pages (big deal). Oz has only one paragraph apiece on Canada, Okanagan (recommending just red wines), and Niagara (recommending just icewines). Both books have notes on the 2006 vintage, along with a closer look at the 2005. It is fun to look at both books and find out where they diverge. Note that Oz is selling for $1.45 less. Both books could profit from online accessibility or a CD- ROM production. Other wine annuals mostly paperbacks -- deal with recommended wines, not all of the wines in the world. Thus, they can afford the space for more in-depth tasting notes (TNs) of what they actually do cover (usually just wines available in their local marketplace). FOOD & WINE s WINE GUIDE 2008 (American Express Publishing, 2007, 320 pages, $13.95 paper covers) offers notes on 1500 wines from all over the globe; there are plenty of European wines here. Sections cover the elements of tasting, a Bargain Wine Finder (a listing of 50 rated wines that offer the best value for the price: thankfully, only five chardonnays are listed). New to this edition are food pairing guides, wine country trend reports and the year in wine. Canada is listed along with Mexico and Uruguay. Glossaries, guides, tips, wine and food pairing charts, best of lists it goes on and on, and his top 230 star producers are highlighted. Many of the wines can also be found in Canada. FOOD & WINE COCKTAILS 2007 (American Express Publishing, 2007, 232 pages, $18.95 paper covers) is a spirits companion to the wine guide. It keeps tabs on the trendiest nightlife and drinks. These are the top 150 drinks that bartenders get asked for again and again. The arrangement is by type of spirit, and there are plenty of anecdotes. KEVIN ZRALY S AMERICAN WINE GUIDE 2008 (Sterling, 2007, 246 pages, $16.95 paper covers) tries to cover all 50 United States. It is by the author of the best selling Windows on the World Complete Wine Course . Not all wines in his book are derived from grapes; some come from other fruit such as pineapple, rhubarb, pears, apples, and the like. He has maps for each state, with grape-growing areas clearly presented as well as illustrations of noble labels. The accompanying fact box highlights state wine production, the number of wineries producing what types of wines, and the key varietals. There are also wine trails and guides, vineyard tours too. Zraly also has a recap on wine tasting and wine history in the US. Most of the detail is on big state producers, which are (in order) California, Washington, New York, and Oregon. Websites of well-known wineries are also listed. The back of the book has lists of his hot picks and best values under $50. WINE REPORT 2008 (Dorling Kindersley, 2007, 432 pages, $18 paper covers) is edited by Tom Stevenson, author of The New Sotheby s Wine Encyclopedia and other great and useful reference books. This book reports on what happened during the previous 12 months in the wine business. It will never go out-of-date, so hang onto your copy of the previous year. The Wine Report is a sort of insiders guide to the world of wine, with the latest data from each wine region, plus tips on recent vintages and on your wine investments. There are sections for new wine finds, bargains, the latest harvests, wine science and the greatest wines. The contents are arranged by country and region within, with local experts (each credited, and with a photo). Many have MWs. The 40 or so contributors include David Peppercorn on Bordeaux, Clive Coates on Burgundy, Nicholas Belfrage on Italy, Julian Jeffs on Sherry, Dan Berger on California, and our own Tony Aspler on Canada. Each has key top ten type lists of the greatest wine producers, the fastest- improving producers, up and coming producers, best-value producers, greatest quality, best bargains, and Most exciting or unusual finds . Part Two: ART BOOKS & EXPENSIVE BOOKS ===================================== Actually, these might be the best books to give a loved one (or yourself, since you are your own best loved one), because most are going to cost you an arm and a leg, even at a discount. Books for the coffee table have their place in the gift scheme: just about every such book is only bought as a gift! And don t let the prices daunt you. Most such art books are available at a discount from Amazon.Ca. These books here are mainly wine and travel books, with some elements of food * AROMAS OF ALEPPO; the legendary cuisine of Syrian Jews (Ecco, 2007; distr. HarperCollins, 388 pages, $52.95 hard covers) is by Poopa Dweck, an expert on Aleppian Jewish cooking. She performs cooking demos and lives in New Jersey. The book weighs five and a third pounds; it is the heaviest book I ve reviewed this season (and it ships 12 to a carton: that s 65 pounds a box!)...180 Syrian-based recipes are presented in a historical and cultural context, with material on customs and celebrations and observations. The range is from appetizers to small dishes to daily food to holiday fare (e.g., a 12 course Passover seder). There is a 40 page guide to Syrian Jewish holidays, and six menus, along with historical photos, glossary, and bibliography. This is a very comprehensive package. * MY LAST SUPPER; 50 great chefs and their final meals: portaits, interviews, and recipes (Bloomsbury USA, 2007, 224 pages, $49.95 hard covers) is deliciously described via the subtitle. Unfortunately, the index is only by chef, so you wouldn t want to use this book in looking for a recipe. Each chef is asked: what would be your last meal? Who would prepare it? Where would it take place? Who would sit with you at the table? The photographs are of chefs in unusual settings, and are worth the price of the book alone. I am not going to spoil the fun by telling you what the chefs want to cook. But I will tell you that there are few women here. Chefs include Anthony Bourdain, Mario Batali, Alain Ducasse, Ferran Adria, Rick Bayless (great pork recipe), Charlie Trotter, Thomas Keller, Jamie Oliver, Gordon Ramsay, et al. * THE FUNDAMENTAL TECHNIQUES OF CLASSIC CUISINE (Stewart, Tabori & Chang, 2007, 496 pages, $90 hard covers) comes from the 20-year old The French Culinary Institute in Manhattan (think Pepin, Immer, Soltner). Contributions came from Alice Waters, Bobby Flay, Alain Sailhac, and a bevy of alumni. Judith Choate is the focusing food writer ( distill it into an accessible book ). There are 650 colour photos and 20 illustrations, and 200 recipes. This book presents the six- and nine- month courses at the FCI, and illustrates 250 basic techniques of French cooking. Each of the sessions opens with theory, moves to techniques, and then creates a demonstration for you to try in the home kitchen. All measurements for each ingredient are in both US volume and metric. There is also a glossary. Be warned: the book is heavy in weight. * THE ART OF DRINKING (Victoria & Albert Publications, 2007, 144 pages, $60 hard covers) has been edited by Phillippa Glanville and Sophie Lee, both researchers and curators at the V and A. Glanville curated Drink: a history 1690-1920 at the UK National Archives a few years back. Here, she and Lee pull together a lot of visual material (paintings, cartoons, sketches, architect plans) from the past and three dimensional objects (stemware, vessels, tankards, cups) in a stunning array of photography. It celebrates attitudes, ritual and ceremony, drinking establishments, drinks and vessels. The scope is 500 years in the UK; the range of material is principally derived from the V and A, but collectors, auction houses, dealers, and other museums furnished items for discussion. Glanville wrote most of the text, but there are about two dozen other contributors. * FANDANGO; recipes, parties, and license to make magic (Artisan Books, 2007, 314 pages, $49.95 hard covers) is by Sandy Hill, a free lance writer and owner of Rancho La Zaca and Oak Savanna Vineyard. There are 125 recipes contributed by Stephanie Valentine (currently chef at the Vineyard), once a sous chef at Charlie Trotter s and a chef at Roxanne s (raw food in San Francisco). They purport to create an environment for true entertaining, and it is a lot of work. This big book is not for the faint of heart. They admit it upfront. Entertaining ain t easy: no pain, no gain. While the preps look easy enough, they must be done with just fresh ingredients nothing prepared by others. Here are accounts of memorable parties: rodeos (I ve just had one in my city backyard, thank you), treasure hunts, shooting skeet, riding horses on the beach, reciting poetry, blind wine tastings, and the like. Recipes also have wine pairing notes, using the Oak Savanna wines and other California wines, beers and spirits. Recipes embrace French, Mexican, Italian, Spanish, and Indian cuisine. A good concept: when the going gets tough, the tough get going... * WHERE FLAVOR WAS BORN; recipes and culinary travels along the Indian Ocean spice route (Chronicle Books, 2007; distr. Raincoast, 287 pages, $51.95 hard covers) is by food writer Andreas Viestad, who is also a TV chef specializing in Scandinavian cooking. He currently lives on a farm outside Cape Town, South Africa. The book weighs just under 4 pounds...The spice route here rims the Indian Ocean and includes the Red Sea. The 100 recipes (all sourced as to country) are augmented by travel material and historical matter for about 20 different countries in the region (India to Australia to Bali to Zanzibar, etc.). It is atmospheric with its street scenes and agricultural farm fields. The arrangement is by spice (cumin, pepper, ginger, chilies, cardamom, and coriander 14 in all). The book concludes with a bibliography. * NO RESERVATIONS; around the world on an empty stomach (Bloomsbury USA, 2007, 288 pages, $39.95 hard covers) is by bad boy chef Anthony ( Call me Tony ) Bourdain, and is derived from the Discovery Channel series of the same title. Bourdain had previously written eight other books, including Kitchen Confidential and The Nasty Bits. Here are 400 photos with a written opinionated commentary, warts and all. The warts include pictures of hazardous bathrooms, strange and indigenous beverages, and weird looking cooks. Go with Tony on the planes, hotels, boats, and through the jungles. * COUNTRY COOKING OF FRANCE (Chronicle Books, 2007, 392 pages, $59.95 hard covers) is by Anne Willan. It weighs 5.25 pounds, a perfect size for the coffee table. Rustic cuisine is emphasized, with more than 200 recipes, from all regions in France, There is, of course, the cassoulet de Toulouse, Provencal fish stews, savoury tarts, and Alsatian treasures and Burgundian beef stews. There are 270 colour photos, split amongst food styling, markets, and people. There is even sort of a bibliography. * THE TASTE OF FRANCE: 25th anniversary edition (Stewart, Tabori & Change, 2007, 288 pages, $60 hard covers) was first published a quarter-century ago. This tour of France went on to sell 200,000 copies over the years. It now has 375 colour pix and 100 recipes, plus a narrative description of some 14 food regions, as written by Richard Olney, Alan Davidson, Anne Willan, Jill Norman, and others. Robert Freson did the photography; Jacqueline Saulnier researched and adapted the recipes, which have the ingredients expressed in both US volume and metric weight measurements. Part Three: MEMOIRS, HISTORY & TIPS =================================== For the more literate person, there are the memoirs of writers, chefs, and wine people. Some have called these memoirs creative non- fiction , suffering from embellishments and gilding. And also suffering from a lack of indexing, which makes it difficult to find what the writer said about another person or subject. But this also avoids the potential for lawsuits and disjointed noses. Nevertheless, they are rewarding to read. Who cares about poetic license? Here then are some that stood out from last year s run, and any of them would make great gifts for the reader. Here we go, in no particular order * THE AMATEUR GOURMET; how to shop, chop, and table-hop like a pro (almost) (Bantam Books, 2007, 216 pages, $32 hard covers) is by Adam D. Roberts, who has both a jurisprudence degree and an MFA in writing. Noted logrollers assembled to help this amateur along include the Lee Brothers, Michael Ruhlman, and Clotilde Dusoulier. It s a good read if you like schadenfreude. Roberts takes readers through everything from slicing and dicing an onion to cooking for a date.. He interviews Amanda Hesser as she tours her pantry, he lunches with Ruth Reichl to get the ten commandments of dining out. There are a dozen or so sourced recipes from Batali, Child, Shere, et al, and the print is large enough so you cannot miss anything. There is more stuff to check out at www.amateurgourmet.com. But unfortunately there is no index to retrieve the tips or the recipes. * KITCHEN WISDOM (Ryland, Peters & Small, 2007, 96 pages, $18.50 hard covers) is by Anne Sheasby. It s a basic book of tips, advice, hints and tricks, with chapters on staples, flavourings, produce, dairy, and so forth. There is a reference section on food safety and food preserving. What I like about this book is the large typeface; I hate squinting when I am reading for reference. * ALICE WATERS AND CHEZ PANISSE; the romantic, impractical, often eccentric, ultimately brilliant making of a food revolution (Penguin Press, 2007, 336 pages, $35 hard covers) is a biography of both Waters and Chez Panisse, surely the most influential California restaurant in the 1970s. Thomas McNamee has written this authorized biography; he had access to her and to her friends, private collections and memorabilia. The story is revealing of how Alice fell into the food business: she was essentially a Francophile replicating Provencal food (as in the name of the resto), quite similar to Julia Child of twenty years earlier. She was the first foodie , no doubt about it. But she is now a public figure: chef, activist, advocate, and spokesperson for the good food movements. There are also some recipes and some historical menus. * ANIMAL, VEGETABLE, MIRACLE; a year of food life (HarperCollins, 2007, 370 pages, $33.95 hard covers) is by novelist and essayist Barbara Kingsolver, with her husband academic Steven L. Hopp and teenage daughter Camille Kingsolver. This is the story of a year in which they make every attempt to feed themselves with items whose provenance they know about. They moved from Arizona to a farm in Appalachia. Of course, all of this only works if you live on or close by to a farm, as they did. Hopp contributes the scholarly analysis of the food environment (journalistic investigation) while both Kingsolver women deal with the memoir part. The daughter provides good material on teenage adjusting . There are some recipes, a bibliography, a list of organizations and websites (including some from Canada). The book is also available as an audiobook, with readings by the same principals and printable recipes. There are more recipes and resources at www.animalvegetablemiracle.com * COMFORT FOOD FOR BREAKUPS; the memoir of a hungry girl (Arsenal Press, 2007, 171 pages, $19.95 paper covers) is by Marusya Bociurkiw. She s a fiction writer, film maker, and food blogger. These are vignettes (4 5 pages each) about food in her life: how it nourishes, comforts, and heals. There are about a dozen recipes, mainly Ukrainian and Italian food. Some stories have been previously published; many deal with travels throughout the world. * EATING INDIA; an odyssey into the food and culture of the land of spices (Bloomsbury USA, 2007, 304 pages, $30.95 hard covers) is a travel memoir, with cultural history and descriptions of festivals and traditions. Most of the Indian food in North America is based on Punjabi recipes. Chitrita Banerji, a food writer, takes us through the influences of other aspects of India: the Aryan tribes, Greeks, Jews, Mongols, and Arabs who have left their mark on Indian food. Recipes are included. * TABLE TALK; sweet and sour, salt and bitter (Weidenfeld & Nicolson, 2007, 271 pages, $34.95 hard covers) is a collection of previously published articles by Brit food critic A.A. Gill; they are from his Sunday Times and Tatler columns (four of the latter). He is exuberant about great eating and caustic about poor preps. He suffers from one disease: he is allergic to bad food and he writes about it. His writings here focus on specific experiences of food fads, tipping, chefs, ingredients, eating in town and country, and eating abroad. They cover the range of a decade, and there is nothing on individual restaurants such as a review or critique. All material has a source date, and there is even an overall index. * THE LAST CHINESE CHEF (Houghton Mifflin, 2007, 288 pages, $32.95) is a novel by Nicole Mones (she write Lost in Translation ). A food writer is coming to grips with her husband s premature death. From out of nowhere comes a paternity suit filed against her husband s estate. Could he have fathered a child while in his firm s Beijing office? A good read. * THE YEAR OF THE GOAT; 40,000 miles and the quest for the perfect cheese (Lyons Press, 2007, 224 pages, $28.75 hard covers) is by food writer Margaret Hathaway. This memoir explores the possibility of starting a goat farm and fromagerie. Her therapist suggested it: Take off a year, away from New York city . She and her boy friend photography Karl Schatz (he took the pictures here; they are now married) went through 43 states in search of the perfect goat cheese. She talks with (and we listen in on) farmers, breeders, cheese makers, and chefs. They now live in Maine, and are involved with the Slow Food movement and the Maine Organic Farmers group. * A PIG IN PROVENCE; good food and simple pleasures in the south of France (Chronicle Books, 2007, 224 pages, $29.95 hard covers) is by Georgeanne Brennan. It is a culinary history from a Beard winner and an IACP winner, but it has still been log rolled by Alice Waters and Frances Mayes. She now runs a seasonal cooking school in Provence. Thirty years ago she relocated her family to the south of France. Each chapter is centered on a traditional Provencal food or meal. Local material includes eight informal recipes plus histories and talks with local people and markets. Things are a little slow in the memoir world of wines. I saw only a handful. One was A DAY IN TUSCANY; more confessions of a Chianti tour guide (Globe Pequot, 2007, 256 pages, $23.75 hard covers) by Dario Castagno, who earlier had written Too Much Tuscan Sun . This current book concerns the activities of one spring day in 2005 (they don t bother to say which day). The sights he sees and people he meets as he takes a one-mile walk through his village during the course of this day trigger memories of his childhood and adolescence in Tuscany. He also talks with the village elders and reviews his career as a Tuscan tour guide. Did you know that more than a million Americans visit Tuscany each year? HISTORY ======= Nostalgia and popular history come together in the form of THE TOOTHPICK (Knopf, 2007, 443 pages, $35.95 hard covers) by Henry Petroski, an engineering prof at Duke who has written a dozen other books in popular history (such as The Pencil, The Evolution of Useful Things, and Small Things Considered). This time he goes even smaller, driving the pencil into the toothpick. He begins in Rome with silver toothpicks; in mediaeval Spain it was used by maidens to resist those with an ardent pursuit of the kiss. Charles Forster in 19th century Boston hires Harvard students to create a demand for toothpicks in area restaurants. A modern day factory can churn out 200 million toothpicks a day. A fascinating microstudy. Another useful popular book is TEA; the drink that changed the world (Tuttle Publishing, 2007, 256 pages, $21.50 hard covers) authored by Laura C. Martin, a botanical illustrator and storyteller. The illustrations are black and white, and mainly historical. This basic history comes with added material such as best times of day for sipping various teas , a bibliography, and a website listing. For culinary historians, we ve got plenty this year. * THE LAST FOOD OF ENGLAND: English food its past present and future (Ebury Press, 2007, 488 pages, $65 hard covers) is by Marwood Yeatman. He and his photographer-wife Anya live in a farmhouse in Hampshire, on two acres, from which they derive fuel, fruit, nuts, and vegetables. They brew their own beer, salt their meat, and bake bread in an original brick oven. The region covered in this book is just England not Wales, not Scotland. He abhors the words British and Britain. His contention is that English food had a provenance, and that a lot of it still does. He does a deep analysis of regional food, such as Cheddar (cheese), Hereford (cows), Middlehorn beef, and Southdown mutton. For example, he notes that there are thousands of types of apples, and that there are different varieties for eating, for storing, for sauces, for pies, for mincemeat, and for cider. The same for pears. He covers the cattle markets, the local shows, towns and villages, and rural outposts. His people chapters include bacon curers, seine fishermen, and tripe dressers. Other products include historic breads, homemade butters, mediaeval peas, seagulls and eggs. He claims that England has more breeds of livestock and fruit cultivars than any other country in the world. He has some basic recipes and a bibliography (of mostly older books). His history of milling is a compelling read. * THE PANTRY; its history and modern uses (Gibbs Smith,, 96 pages, $20.95 hard covers) is a useful small book. The author, Catherine Seiberling Pond, is a New England architectural historian and writer; she lives in an 1813 home with pantries (plural). It is a basic book with the past, present, and future possibilities for the pantry. She comments on storage solutions, design and layout. Topics include larders, butteries, store rooms, and Victorian farmhouses. There are 75 photos of old adverts, furniture, shelving, and the like. She has more details at http://inthepantry.blogspot.com. * FEAST; why humans share food (Oxford University Press, 2007, 364 pages, $60 hard covers) is by Martin Jones, an archaeologist professor specializing in the study of fragmentary archaeological remains of early food. This is an historical approach to communal dining, ranging from the chimps at a kill to the formal dinners of the 21st century. He covers Roman banquets, TV dinners, and drive-through diners. He also deals with the ecology of the surroundings in his scholarly approach to the history of the meal. There are illustrations, end notes, bibliography, and an index. * AMERICAN FOOD WRITING; an anthology with classic recipes (Penguin, 2007, 753 pages, $50 hard covers) has been collated by Molly O Neill who was a food columnist for the New York Times and a major cookbook author. The book is part of the Library of America series; the 50 scattered recipes come from both vintage and modern cookbooks. This book is supposed to present 250 years of US food writing, and not everybody here is a food writer. There is Thoreau on watermelons, Melville on clam chowder, Mencken on hot dogs, Ellison on baked yams, Styron on fried chicken, and Ephron on internecine wars among the food establishment. Food writers include Fisher (oysters), Claiborne (foreign restaurants), Brillat-Savarin (American food), Villas (being a waiter), Bourdain (cooking school days), and Child (early French Chef TV series). There is a bibliography listing for the original source material. * SECRET INGREDIENTS; the New Yorker book of food and drink (Knopf, 2007, 585 pages, $37.95 hard covers) is a selection of essays and fiction from 80 years of the New Yorker. David Remnick, the current editor, did the selecting. Topics: eating in, dining out, foraging, drinks, tastes funny , and fiction (e.g. Roald Dahl s Taste from 1951, plus John Cheever). There are 58 in all, with a date supplied for their original appearance in the magazine: A.J. Liebling, Calvin Trillin, James Thurber, M.F.K. Fisher, Anthony Bourdain, John McPhee (but NOT the article on oranges nor on that great chef in New Jersey), and Adam Gopnik. Part Four: HUMOUR & DIET ======================== What s a holiday without humour? We seem to have another bumper crop this year. DINNER PARTY DISASTERS; true stories of culinary catastrophe (Abrams, 2007, 96 pages, $17.95 hard cover) is by Annaliese Soros with Abigail Stokes. These are true tales of faux pas. Vital facts about each party are followed by a first person account, accompanied by sidebars offering real-life solutions (how to prevent fires, recovering from a hangover, sparking conversation, mending broken furniture). Soros also gives her formula for a goof-proof dinner party which is a perfect mix of guests, food, decor, and entertainment. THE FOOD SNOB S DICTIONARY; an essential lexicon of gastronomical knowledge (Broadway Books, 2007, 176 pages, $16.95 paper covers) is one of series following on Rock Snobs and Film Snobs. David Kamp, one of the authors, wrote last year s hit book The United States of Arugula . Essentially, this is a bluffer s guide which has been done before, but now, of course, with the mushrooming information about food, needed to be modernized. This compendium, alphabetically arranged, of food facts, terminology, and names, is not a humourous book, but it does poke fun at foodies. A lot of the material is useful, such as how to pronounce names, definitive histories of foods and restaurants, and terms used. But the sarcasm can be hard to handle, and the sentences written to show usage are, quite frankly, useless. Typical entries include grassfed beef , farmstead cheese , and dayboat fish There are also internal cross-references. Fun to read before dropping off to sleep. ALL GONG AND NO DINNER; home truths and domestic sayings (HarperCollins, 2007, 414 pages, $24.95) is by the Brit wordsmith Nigel Rees; he is the author of over 50 reference books. These are over 1000 homely phrases and curious domestic sayings, illustrating every aspect of home life. They have been organized thematically, from the kitchen to the bedroom. There are topics of food, drink, health, and money. It is a humour portrait of British family life and it is perfect it you are British, less so if not. There is some US stuff here, offered by comparison. For instance delivered by the stork is the same as found him under a gooseberry bush or found under a cabbage patch (in the US). BTW, the title is a reference to all talk and no action . MOONSHINE! (Lark Books, 2007, 176 pages, $19.95 paper covers) is a book all about illegal distillation. There are recipes, tall tales , drinking songs, history of moonshine in the US, jokes, techniques on how to make it, hangovers, and evading the law. Matthew b. Rowley is a food writer and historian; he sits on the board of the Southern Foodways Alliance at Ole Miss. There are good historical photos and neat how-to instructions. GASTROANAOMALIES; questionable culinary creations from the golden age of American cookery (Crown Publishers, 2007, 176 pages, $29.95 hard covers) is author James Lileks hysterical follow-u[ to his The Gallery of Regrettable Food (2001). This is like volume two, and is a collection of foodstuffs from the mid-century: pizza in the fifties, scalloped ham and potatoes, the Bacon-Egger implement, recipes for banana all-bran nut bread, the plate crab, the burning bush, and the like. It is a totally funny compilation of restaurant items, strange cocktails, international: foods, and old menus. He s got illustrations from old adverts, and lots of old coloured pictures. DESERT ISLAND WINE (Ambeli Press, 2007, 190 pages, $14.95 paper covers) is by Miles Lambert-Gocs. It is a collection of 28 humourous vignettes on wine. His previous humour book was Greek Salad in 2004, from the same publisher. He opens with a CNN-styled interview with Dionysus, followed by profiling of oenophiles as a wildlife species, wine-food combinations, and quality control. There are literary parodies and sinister puns. Good fun... DIET ===== Okay, this is the hard part since we must pay for our sins of overeating during the December period. It is January 1, and the start of a New Year (2008) means new resolutions to keep (or break). If you are really comfortable with your friends, you could give them health books for the holiday. At least, you might be able to use them yourself! * THE TRUTH ABOUT FOOD (Bloomsbury UK, 2007, 240 pages, $34.95 paper covers) is by Jill Fullerton-Smith, a BBC producer of science programs. The title is derived from her TV series of the same name. The show looked at our myths and asked: is drinking eight glasses of water a day really useful? Do blueberries increase intelligence? Her topics are about how to stay healthy, how to stay slim, how to feed the kids, and how to stay young and beautiful. * ALTERNATIVE MEDICINE MAGAZINE S DEFINITIVE GUIDE TO WEIGHT LOSS; 10 healthy ways to permanently shed unwanted pounds. 2d ed. (Celestial Arts, 2007, 320 pages, $23.95 paper covers) is by Ellen Kamhi, a holistic nurse and a clinical instructor at a medical school. The first edition was in 2000. Since then there have been major advances in understanding weight loss and how to keep it off. There are newer ideas here on major diet challenges such as a sluggish thyroid or sugar cravings. She has eating plans, recipes, effective at-home exercises, and detox ideas. * THE EAT-CLEAN DIET COOKBOOK (Robert Kennedy Publishing, 2007; distr. By National Book Network, 344 pages, $23.95 paper covers) is a follow- up to Tosca Reno s successful earlier book, The Eat-Clean Diet which had only offered 30 recipes. Here she restates her dieting principles and gives us 150 recipes, emphasizing low-fat meats, protein-rich vegan dishes, gluten-free meals, and nutritional information on all the food that we put into our system. Excellent photographs. Her basic principles: eat six meals a day, drink two litres of water a day, avoid fats and simple carbs, and exercise. Simple...check also www.eatcleandiet.com. * WEIGHTWATCHERS ALL-TIME FAVORITES; over 200 best-ever recipes from the WeightWatchers test kitchens (John Wiley, 2007, 336 pages, $35.99 spiral bound) is actually a collection of 225 preps culled from all of their previous books: a sort-of greatest hits anthology. Here are appetizers to desserts, for all kinds of meals. It includes the POINTS system for every recipe and both the Flex Plan and the Core Plan for the whole meal. A good way to start the New Year... Buy all of these books and have a great holiday season. Dean Tudor, www.deantudor.com ON THE DEAN S LIST: MY 10TH ANNUAL SURVEY OF FOOD AND WINE-RELATED BOOKS SUITABLE AS HOLIDAY GIFTS FOR THE 2006/7 PARTY PERIOD NOVEMBER 2006 =============================================================== By Dean Tudor, Ryerson Journalism Professor Emeritus and Gothic Epicures Writing, www.deantudor.com (World Wine Watch Newsletter). ------ For those of us at Gothic Epicures, it gets more difficult each year to match a recipient with a food or wine book gift over the holidays there are so many new and newish items out there and people, lately at least, have such picky tastes!! I have cast the web for material for my newsletters and my Internet site, and I have come up with a decent selection to satisfy any pocketbook, any host, and any friend All books and book-like materials are recommended, and probably can be purchased at a discount via Amazon.Ca or Chapters.Ca (with free delivery on a total purchase of over $39) STOCKING STUFFERS/ANNUALS/CALENDARS =================================== Stuffers -- Stocking stuffers are at the top of everybody s gift list: something affordable (under $10 - $30) that can also double as a host gift, something small and lightweight. Most of the books here are paperbacks. And of course they can stuff an adult stocking. Non-book stuffers include spoken-word food CDs. TALES FROM MY TABLE (Molten Gold, 2005, 75 minutes on one Compact Disc, plus 13 recipes in Word, $15) has been developed by Ann Tudor, my wife. This is an original collection of food tales, including Julia and I her take on Julia Child. There is no print version, but of course you can run off the recipes, which are related to the stories. Those who hear it order additional copies for gifts. This is a knockout hostess gift. And surprisingly enough, the CD is a hit with kids who probably miss the storytelling period. Check out www.anntudor.ca for ordering details. Other non-books are calendars, which are always monster hits and often appreciated, both the wall and the desk type. The best of the desk are the three page-a-day (PAD) calendars from Workman. THE WINE LOVER S CALENDAR 2007(Workman, 2006, $15.95) has been put together by Karen MacNeil, author of The Wine Bible , and Emily K. Bell. There is a new varietal highlighted each month, tips galore for pouring and tasting, food and wine matching, bargains, pop quizzes, etc. etc. And 160 must try wines are highlighted. 365 BOTTLES OF BEER FOR THE YEAR 2006 (Workman, 2006, $15.95) is by Bob Klein, author of The Beer Lover s Rating Guide . Most of the beers appear as imports in Canada, but otherwise there are few Canadian brews included. Lights, lagers, ales, porters, stouts, and lambrics they re all here. Other material in the PAD includes beer festivals, beer facts, label lore and vocabulary. The third PAD is COCKTAILS! (Workman, 2006, $15.95) by Seth Kaufman which is full of toasts and drinking games, as well as recipes (both classic and contemporary), US watering holes, and quotes. If you buy any of the PAD calendars, then you can go online to the website and pick up other stuff, usually free at www.pageaday.com. A new addition to the calendars this year is THE CHEZ PANISSE 35TH ANNIVERSARY 2007 ENGAGEMENT CALENDAR (Ten Speed, 2006, $24.95 hard cover), featuring art work and posters by David Lance Gaines and reproductions of his wine labels, menu designs, olive oil labels, coffee labels, and the like. Alice Waters comments on both the restaurant and the art posters. It moves from Monday through Sunday, in the Euro mode, which may bother some people who co-ordinate with wall calendars. Another non-book entry are recipe cards. Gordon Ramsay has two out this year GORDON RAMSAY S HOT DINNERS and GORDON RAMSAY S COOL SWEETS (both from Ten Speed, 2006, 20 recipe cards apiece, $17.95 box each). Each pack also features a shopping list of ingredients. Typical preps include turbot with asparagus and caramelized apple tart. Quirk Books also has two. One is from Mark Bittman (HOW TO COOK EVERYTHING, Quirk Books, 2006, 55 recipe cards, $20.95) with 68 core dishes for all basic courses, and the other from Good Housekeeping (PERFECT DESSERTS, Quirk Books, 2006, 55 recipe cards, $20.95) with 80 recipes in all, featuring the usual classics such as Black Forest cake and Lemon Meringue pie. There is a category of foodbooks called little cookbooks ; these are usually placed at POS (point-of-sales) spots. I ve located a very good collection, from Ryland Peters and Small, all published in 2006. They are 64 pages each, and sell for $19.95 but they are also hard covers, so they look a bit posh. Especially with the photography and the metric conversion charts. First, MEZE, by Greek food writer Rena Salaman, has two dozen Greek and Lebanese recipes, plus dips. Detailed recipes include mussels in saffron lemon sauce. Next, COOKING WITH LEMONS & LIMES, by Brit Brian Glover, covers appetizers, mains and deserts, all in 24 recipes from around the world (Moroccan lamb tagine with preserved lemons and key lime pie). Then, SEAFOOD, assembled in-house, is a small collection of 30 recipes from Clare Ferguson and Elsa Petersen-Schepelan among others. Fourth is ITALIAN SALADS by Maxine Clark. She uses cooked vegetables, fish and seafood, plus meat in the preps, so this is not a fully vegetarian book. 40 preps all told. For something different, try THE ALCHEMISTS S KITCHEN (Walker and Company, 2006, 64 pages, $12.95 hard covers), subtitled extraordinary potions and curious notions . Here are ancient recipes for glues, varnishes, paints, herbal tinctures and oils, all illustrated with marvelous woodcuts. Take a tour of the mediaeval laboratories and kitchens. This book does explain some of the hows and whys of mythical recipes. Some small, nifty pocket reference guides can be useful for furtive browsing to show off your expertise. There is EUROPEAN MENU READER (HarperCollins, 2006, 224 pages, $13.95 paper covers) which covers France, Italy, Spain, Portugal, Germany, Austria, Greece and Great Britain. In addition to dishes and ingredients, there are photos for each country featuring eating places, menus, and essential phrases for ordering food. Just take a quick peek under the table so you won t have to reveal your ignorance. For the rest of us, it can serve as a quick reference lookup. THE ITTY BITTY KITCHEN HANDBOOK (Broadway Books, 2006, 224 pages, $17.95 paper covers) is handbook in shape, and is meant for cooking in a small place. It has a subtitle: everything you need to know about setting up and cooking in the most ridiculously small kitchen in the world your own . It is meant for apartment and condo dwellers plus college students, empty nesters, owners of boats and RVs anyone with a small kitchen. A lot of the book deals with set ups; there are only 100 recipes. This is an extremely useful gift for a high-rise hostess. Check out www.ittybittykitchen.com. 21ST CENTURY COOK (Cassell Illustrated, 2006, 480 pages, $25.95 hard bound) is a quick reference guide to ingredients, terms, ethnic cooking, tools and techniques, and pantry staples, all A Z in arrangement. It has a section on how to read and benefit from a recipe. The size is handy for gifting, and there are handy ribbon markers. The silver cover is a wipe-down and splash-proof cover. If you think that we are all doomed, then check out PANTRY COOKING (Gibbs Smith, 2006, 144 pages, $12.95 paper covers) which emphasizes having a food storage plan, which is certainly useful in case of emergencies or terrorism. Here you can learn how to cook with powdered food (eggs, milk), pouches, and the like. You ll need to know how to make comprehensive menu plans, a 72- hour survival kit, and snack pack. There is a chapter on cooking without electricity, five weeks of storage menus, and a storage calendar. We all hope that it won t come to that, but at least we get some guidance for wilderness survival. My question: what do you do after five weeks? Maybe I shouldn t ask. THE MERE MORTAL S GUIDE TO FINE DINING (Random House, 2006, 208 pages, $16.95 paper covers) is by Colleen Rush. It has been described as from salad forks to sommeliers, how to eat and drink in style without fear of faux pas . Covered are napkin service, wine corks, place settings, table manners, and the like in an easy q and a format. This can be followed by FIERCE FOOD (Plume, 2006, 218 pages, $17.50 paper covers) authored by Christa Weill who claims to have sampled two-thirds of the weird foods described. It has been alphabetically arranged by name, with two to four pages each. Check out armadillo, barnacle, bat, blubber, coconut (?!), dog, dragonfly...She s been a restaurant reviewer in Paris. I wonder what the etiquette is in devouring Kazakhstan boiled sheep s head, where the most honoured guest gets the eyeball. Rush doesn t cover this in her book, above. Another useful reference work, if quirky, is Anneliese Doyle s THE MIX- AND-MATCH MENU COOKBOOK (Fair Winds, 2006, 224 pages, $29.95 hardcover with concealed wire). Here are 300 recipes to creatively combine for meal service. You ve got 100 side dishes, 100 mains, and 100 desserts, with the book divided into thirds. Thus, you can mix and match the three courses for 124,000 combinations. You can get your own apps. This is good for 170 years (might I live that much longer!) at two meals a day. I ll report back when I ve finished, but meanwhile, the idea seems reasonable for those people at a total loss on what goes into a menu. You could make a game out of it, and just stab at the pages. Everything seems to work, but repetition is bound to occur on a per course basis ( oh, no, not halibut pesto again! Didn t we just have that with the doughnuts last month? ). Small drink guides abound this season. CHRISTMAS DRINKS (Ryland, Peters and Small, 2006, 64 pages, $9.95 hard covers) may be too late for stocking stuffing, but is okay as a hostess gift. There are 40 recipes to cover all the basics of parties, including Christmas Day brunch, party cocktails, nonalcoholic drinks, winter warmers (good through St. Valentine s Day), and after-dinner cocktails good anytime. SHOTS; 50 recipes for little drinks with a big kick (Whitecap, 2006, 96 pages, $12.95 paper covers) is by Allan Gage. The book has large type for the visually impaired. MULLIGAN S BAR GUIDE (Collins, 2006, 112 pages, $14.95 hard bound) has 350 recipes for cocktails, liqueurs and shooters, plus toasts, Internet links, and a glossary, crossword puzzles, even poetry. MINI BAR: VODKA and MINI BAR: WHISKEY come from Chronicle Books (2006, 80 pages each, $9.95 hard bound) and have been written by Mittie Hellmich who has also written The Ultimate Bar Book . Each book has 50 recipes, a history of the product, and a glossary of bar terms, as well as metric conversion charts and index. BEN REED S BARTENDER GUIDE (Ryland Peters & Small, 2006, 144 pages, $25.95 spiral bound) has over 250 photos and 200 recipes. It is tab indexed, with photos of techniques, and space for your own recipes in a pocket. This is a handy little book from an author who claims to have sold over a half million bar books. DRINKOLOGY EATS (Stewart, Tabori & Chang, 2006, 2006, 384 pages, $28.95) is another in the successful Drinkology series. Here authors James Waller and Ramona Ponce concentrate on food suitable for cocktails (Champagne brunches, beer bashes, drink-themed parties, pub grub, nightcaps) little bites and nibbles, easy to make aheads, including a recipe for homemade potato chips. Garnishes are covered, as well as wine and cheese pairings. Two hundred recipes are accompanied by a ribbon bookmark. Classy job. HEMINGWAY & BAILEY S BARTENDING GUIDE TO GREAT AMERICAN WRITERS (Algonquin Books, 2006, 97 pages, $21.95) deals with 43 US writers and the 43 drinks that they preferred. Here is Hemingway s Mojito, O Neill s Gibson, Dorothy Parker s Champagne cocktail, Sinclair Lewis, John Steinbeck, Jack Kerouac, et al. Each gets a brief bio, a caricature drawing, a drink recipe, and a literary extract related to drinking. Great fun. In the wine world, there is HIDDEN SONOMA (Welcome Books, 2006, 144 pages, $26.50 paper covers) which has photos by Wes Walker; it follows on 2004 s Hidden Napa and some wall calendars. The pix are accompanied by quotes and poems, plus insights from local vintners, chefs, wine connoisseurs, and literary figures. Try also SECRETS FROM THE WINE DIVA (Sterling, 2006, 208 pages, $19.95 paper covers), by Christine Ansbacher, a certified American wine educator and consultant to corporations. Here she reveals her secrets and tips about wines, such as how to make a cheap wine taste better, how to avoid a red wine headache, how to determine a fair price for a bottle of wine at a restaurant, what wine to drink with Chinese food, reading the label, etc. She has 45 pages on matching food and wine with specific principles (including umami). It is, though, unfortunately named with a cover which also is appealing to women (all pink and frilly): but men can use it too. MR. CHEAP S GUIDE TO WINE (Adams Media, 2006, 266 pages, $12.95 paper covers) has some material sourced from the larger EVERYTHING WINE BOOK (2005) but concentrates mainly on the champagne taste with a beer budget syndrome. Well, it can t be done, but you will certainly have fun doing it. We don t get to the actual meat until p128. Up to then, it is mainly a quick guide to wine styles. It is both a guide to modestly priced wines (around $10 US in the US market) and where (and how) to find wines on sale in the US and online. Still, there are some good recommendations. Then WINE WIT AND WISDOM (Think Books, 2006, 160 pages, $12.95 hard covers) is an impressive collation of literary trivia, put together by three authors. The book explains the difference between aroma and bouquet, biodynamic and organic, and other distinctions. There are classic food recipes which use wine, quotations, cartoons, wine labels, and other wine-related artwork, plus medicinal use of wine. And it is all indexed for easier retrieval. There is also the jaunt through the whimsical world of wine in A WINE MISCELLANY (Clarkson Potter, 2006, 176 pages, $22.95 hard covers) from Graham Harding who is chair of the UK s Oxford Wine Club. These are facts and trivia about wine, and good heavens it has an index! Check out what he says about Robert Parker; there are seven references. For whatever reason, the entire promotion for this book (according to the catalogue) is through food and wine blogs and appreciation websites. If whisky is your cup of tea, so to speak, then check out THE WHISKY COMPANION (Think Books, 2006, 160 pages, $12.95 hard covers) which also has trivia such as how many different malts are blended into Dewar s White Label, or mixing gunpowder with whisky. Plus many anecdotes and quotations from the usual great writers (Twain, Lawrence, et al.) plus cocktail recipes. Oh, yes, and also cartoons. The highlight of the wine stocking stuffers this season is the new series of pocket guides from DK. They are called TOP 10 WINES, and there is one for each country or region, beginning with Australia and New Zealand, followed by France, Italy, and USA (including Canada). Each book has 160 pages, $17 paper covers, and plenty of illustrative materials such as photos and maps. They are accessible and easy-to-use, and are full of top 10 lists for each country: 10 Greatest Red Wines, 10 Wines for Festive Occasions, 10 Best-kept Secret Wines, 10 Greatest White Wines, 10 Best Wine Producers, 10 Best Wines for Storing, etc. Texts are written in-house by the DK team, and Master Sommelier Vincent Gasnier created the top 10 lists. The books start with the major wine laws and then move through the regions; the texts are based on DK s Wines of the World published in 2004. These are spin-offs, but are extremely useful if you are only interested in particular countries or if you want to give a gift to someone who is only interested in certain regions. Quite a nice series of books, and it is gratifying to see that the USA book also reaches out to BC and Niagara. Another useful wine guide in this price range is THE WINEACCESS BUYER S GUIDE (Sterling Publishing, 2006, 320 pages, $19.95 paper covers) by respected wine critic Stephen Tanzer, editor and publisher of International Wine Cellar. It s a basic guide to the world s best wines and where to find them, albeit in the US. The producers here are all recommendations, and there are some general tasting notes. Canada is not covered at all (so much for icewine). The price includes a one year free subscription to WineAccess CellarNotes (www.wineaccess.com/specialoffer). Neither the book nor the company is associated with the Canadian magazine, Wine Access (www.wineaccess.ca). For the spirits consumer, try SINGLE MALT AND SCOTCH WHISKY (Black Dog and Leventhal, 2006, 199 pages, $19.95 hard covers). It s a guide to both single malt and blended Scotch, originally published in 1997. It has been revised and updated. In addition to the basic history and production of Scotch, there is an alphabetically arranged directory of single malts, with the usual travel data of names and numbers plus tasting notes. Lots of colour photos, especially of bottles and labels. Bargain priced book. For the non-drinker, you might want to consider FINE WATERS (Quirk Books, 2006, 192 pages, $30.95) which, like many bottled waters, is overpriced. Still, it covers 100 popular brands found in North America. Six are from Canada, although the US waters have the snazzier labels (Bling H20, Famous Crazy Waters). Each is described and there is a colour photo of the bottle s label. This is a US$9-billion industry in the US alone, so pay attention to Michael Mascha s notes on matching or pairing water with food, or conducting a water tasting. More details are at www.finewaters.com Annuals -- There is a sub-category of stocking stuffers that is really appreciated by wine and food lovers: the ANNUAL Most of these books are pocket guides, at least the wine ones are. The food books are regular-sized. But you can wedge them into a stocking -- somehow. One of the most useful is THE 150 BEST AMERICAN RECIPES; indispensable dishes from legendary chefs and undiscovered cooks (Houghton Mifflin, 2006, 352 pages, $39.95 hard covers) which has been assembled by Fran McCullough and Molly Stevens, both cookbook editors and series editors for Best American Recipes , the decade old publishing phenomenon. This current book is a summation, a best of the decade, and is well-worth seeking out. There is a long list of credits which form a great bibliography of the best (if you are not John Thorne) cookbooks of the previous decade: Thomas Keller, Alice Waters, Jamie Oliver, Judy Rodgers, Rick Bayless, Paula Wolfert (beware Thorne), and more. BEST OF THE BEST, v9; the best recipes from the 25 best cookbooks of the year [i.e. 2005] (American Express, 2006, 287 pages, $38.95) is similarly shaped. Here are more than 100 recipes, about four from each book, all re-tested. Cookbooks include Grilling for Life (Bobby Flay), Paula Deen and Friends , Brunch (Marc Meyer), Mexican Everyday (Rick Bayless), Cooking of Southwest France (Wolfert) and Mango and Curry Leaves (Alford & Duguid from Canada). Twenty brand new recipes have been contributed by the cookbook authors. In addition, there are interviews, quotes, extra reading, and ingredient and technique advice. Websites are listed for even more recipes. FOOD & WINE ANNUAL COOKBOOK 2006 (American Express, 2006, 408 pages, $42.95) delivers good value in its 600 recipes: and then why bother to subscribe to the magazine? There are no adverts here in this book. There are accompanying wine recommendations for just about every prep. Some categories have been rearranged to allow for a section on fast foods, healthy foods, comfort foods, and chef recipes for home use . There is a plethora of advice (50 new ones this year, plus a glossary of accessible wines). Unfortunately, the year in mind is 2005, so the book will always be a year behind. Too bad. On to the wine annuals. The two leaders are HUGH JOHNSON S POCKET WINE BOOK 2007 (Mitchell Beazley, 2006, 288 pages, $19.95 hard bound) and OZ CLARKE S POCKET WINE GUIDE 2007 (Harcourt Books, 2006, 344 pages, $17.95 hardbound). Both are guides to wines from all around the world, not just to the best wines. Similarities: Johnson claims more than 6000 wines are listed, while Clarke says 7000, but then recommends 4000 producers. News, vintage charts and data, glossaries, best value wines, and what to drink now are in both books. The major differences: Johnson has been at it longer this is his thirtieth edition -- and has more respect for his exactitude and scholarliness. Johnson also gives a thirty year overview, as a sort of celebration of his achievement. Bravo! His book is arranged by region; Clarke s book is in dictionary, A Z form (about 1600 main entries). It is really six of one, or half a dozen of another which one to use. Johnson s entry for Canada climbed from 49 lines to 1.2 pages (big deal), but there are a few errors and typos due to editorial carelessness. Oz has only one paragraph apiece on Canada, Okanagan, and Niagara. Both books have notes on the 2005 vintage, along with a closer look at the 2004. It is fun to look at both books and find out where they diverge. Note that Ozzie is selling for two bucks less. Both books could profit from online accessibility or a CD-ROM production. Other wine annuals mostly paperbacks -- deal with recommended wines, not all of the wines in the world. Thus, they can afford the space for more in-depth tasting notes (TNs) of what they actually do cover (usually just wines available in their local marketplace). THE WINE LIST 2007; the top 250 wines of the year (Headline Books, 2006, 256 pages, $24.95) is by Matthew Jukes, wine writer for the Daily Mail. His annual has been published since 2001. Although the book is British in orientation, the 250 wines chosen as the best usually appear in Canada. Full TNs, along with advice on food matching with wines and a gazetteer of the best wine estates in the world. The six major categories are covered (red, white, rose, sparkling, sweet, and fortified). And there is advice on food matching. ANDREA ROBINSON S 2007 WINE BUYING GUIDE FOR EVERYONE (Broadway Books, 2006, 230 pages, $16.95) which is her fifth edition. She was formerly known as Andrea Immer. The book is 25 pages shorter and a buck cheaper this year. She looks at 800 top wines as found in many US stores and regular restaurants. Her choices are also available in Canada from time to time (200 wines were changed this year from the 2006 edition). There are comments on each wine from both consumers and wine trade professionals, along with TNs and a pronunciation guide. She has a lot of New World wines, but then, that s what most Yankees are drinking. Missing this year is the section on newer trends. FOOD & WINE MAGAZINE S WINE GUIDE 2007 (American Express, 2006, 320 pages, $15.95) offers notes on 1400 wines from all over the globe; there are plenty of European wines here. Sections cover the elements of tasting, a Wine Value Finder (a listing of 50 rated wines that offer the best value for the price: thankfully, only one chardonnay is listed). New this edition are wine country trend reports. Glossaries, guides, tips, wine and food pairing charts, best of lists it goes on and on, and his top 230 star producers are highlighted. Again, many of the wines can be found in Canada. ANTHONY DIAS BLUE S POCKET GUIDE TO WINE 2007 (Fireside, 2006, 357 pages, $19.99 paper covers) concentrates on US wines (they make up 75 percent of US wine sales), with material on the close competition of the New World (Chile, Australia, South Africa), followed by the Old World. Canada gets three pages, about the same text length as Johnson has (Blue s font size is larger). It s all here: key facts, best wines, overall ratings, even some downside comments ( tend to lack flair ), and the usual wine background notes and vintage charts. This is the second year for the book. WINE REPORT 2007 (Dorling Kindersley, 2006, 432 pages, $20 paper covers) is edited by Tom Stevenson, author of The New Sotheby s Wine Encyclopedia and other great and useful reference books. This book reports on what happened during the previous 12 months in the wine business. It will never go out-of-date, so hang onto your copy of the previous year. The Wine Report is a sort of insiders guide to the world of wine, with the latest data from each wine region, plus tips on recent vintages and on your wine investments. There are sections for new wine finds, bargains, the latest harvests, wine science and the greatest wines. The contents are arranged by country and region within, with local experts (each credited, and with a photo). Many have MWs. The 43 contributors include David Peppercorn on Bordeaux, Clive Coates on Burgundy, Nicholas Belfrage on Italy, Julian Jeffs on Sherry, Dan Berger on California, and our own Tony Aspler on Canada. Each has key top ten type lists of the greatest wine producers, the fastest- improving producers, up and coming producers, best-value producers, greatest quality, best bargains, and Most exciting or unusual finds . EXPENSIVE and ART BOOKS ======================= Actually, these might be the best books to give a loved one (or yourself, since you are your own best loved one), because most are going to cost you an arm and a leg, even at a discount. Books for the coffee table have their place in the gift scheme: just about every such book is only bought as a gift! And don t let the prices daunt you. Most such art books are available at a discount from Amazon.Ca. These books here are mainly wine and travel books, with some elements of food TEA (Chronicle Books, 2006, 192 pages, $50 hard covers) is by agronomist Lydia Gautier, the founder of the Ecole du The. She trains professionals in the perfumery and wine-stewarding sectors. Here, she mixes travel with tea-tasting and cosmetic usage. She sets out the principles of tasting tea, with recipes for both consumption and cosmetic applications. These are illustrated with photos, although the travel component has many more pictures, Well-worth a peek. CHINESE FEASTS & FESTIVALS; a cookbook (Periplus, 2006; distr. Ten Speed Press, 144 pages, ISBN 0-7946-0317-3, $31.95 hard covers) is by S.C. Moey, a freelance food writer and illustrator living in Penang (Malaysia). There are superb illustrations on every page to accompany the useful recipes. Note the reasonable price. PROVENCE HARVEST (Stewart, Tabori & Chang, 2005, 254 pages, $56 hard bound) is by Louisa Jones, with 40 recipes by Jacques Chibois. It was originally published in France in 2004. This art book covers houses, gardens, and quality food of the region, including the lemons of Menton. Both Jones and Chibois have lived in the region most of their lives. Plenty of gastro porn pictures here for the ardent traveler and foodie. The bibliography is mostly in French, but there are indexes for recipes and ingredients. HOTEL AS HOME; the art of living on the road (Princeton Architectural Press, 2006, 248 pages, $37.95 paper covers) is by architect Gary Chang a professional traveler who spends over 120 days a year in hotels. Here he documents his faves, with lavish photos and small floor plans. He covers Hotel Le Corbusier in Marseilles, Soho House in New York, and W Hotel in Sydney, among others. An unusual book, to say the least. THE PARTING GLASS (Stewart, Tabori and Chang, 2006, 144 pages, $41.95 hardbound) is by Eric Roth with Eileen McNamara. He shoots assignments for interior design books and magazines; she s a Pulitzer Prize-winning columnist for the Boston Globe newspaper. Together they have produced an opulent and nostalgic guide to 43 of Ireland s city and countryside pubs. There are 75 photos, but no recipes. THE FOOD OF...series is a culinary journey around the world. The uniform series is British in origin, all edited by Kay Halsey. Each features more than 100 classic recipes along with colour photos to explore the core of each culture s food and special cooking techniques. There is THE FOOD OF THAILAND (Whitecap, 2006, 296 pages, $34.95, paper covers) with recipes from a UK Thai food writer; THE FOOD OF CHINA (Whitecap, 2006, 296 pages, $34.95 paper covers) with some recipes by Nina Simmonds; and THE FOOD OF FRANCE (Whitecap, 2006, 296 pages, $34.95 paper covers), with details on cheeses and wines. Each book is oversized, and reasonably priced. Another food series is from Random House Canada. They are meant for the traveling food lover, sourcing the best of the local place. Both books here on Paris and Rome cover 250 destinations in each city, plus 40 recipes and 200 colour photos and maps. THE FOOD LOVER S GUIDE TO THE GOURMET SECRETS OF PARIS (Universe, 2006, 208 pages, $60 hard covers) is by Kate Whiteman. She deals with French bistros, local markets on the Left Bank, the neighbourhoods of the Eiffel Tower and the Bastille, as well as specialty shops. THE FOOD LOVER S GUIDE TO THE GOURMET SECRETS OF ROME (Universe, 2006, 208 pages, $60 hard covers) is by Diane Seed. She uses the same approach to deal with the Roman markets, trattorias, upscale restaurants, bakeries, etc. Each book divides the city covered into relative neighbourhoods for ease of digestion. THE SEVEN SINS OF CHOCOLATE (DK Books, 2006, 128 pages, $65 hard covers) has decadent photography by Thomas Dhellemmes on its oversized pages. 60 desserts are grouped by sin (e.g., lust, gluttony, sloth, anger, pride). Recipes are by Laurent Schott, and there is a removable recipe book so you ll never need to dirty the master book. Gastroporn at its finest! OPERA LOVER S COOKBOOK; menus for elegant entertaining (Stewart, Tabori & Chang, 2006, 224 pages, $45 hard covers) has been assembled by Francine Segan, a culinary historian and food writer, in association with the Metropolitan Opera Guild . Each theme and menu concerns opera. There a production for a five-course dinner, a brunch, a dessert party scored to a particular operatic motif, Operas set in Spain, for example, are in the background for a tapas fiesta. The worldliness of Puccini inspires an international buffet. Verdi and La Traviata become a rustic Italian dinner. Gilbert and Sullivan translate into an English pub supper. 125 recipes, with all the gastroporn food and opera production photos. MADE IN ITALY (Fourth Estate, 2006, 623 pages, $59.95 hard covers) is a fat book by Giorgio Locatelli (with Sheila Keating) of UK s Locanda restaurant. This is part of the Slow Food movement, with traditional recipes (about 200 of them) using DOP and IGP food where possible. The introductory text has material about the state of Italian food today, and there are full-size portrait pictures of farmers, chefs and cooks. Two ribbon bookmarks complete the package. LAROUSSE GASTRONOMIQUE RECIPE COLLECTION: four books (Clarkson Potter, 2006, 1536 pages, $110 hard covers) is the British Hamlyn translation, here available for the North American market. The recipe collection offers 2500 preps from the guide, first published in 1938, in a four- book boxed set. One volume deals with meats, another with seafood, a third with veggies, and a fourth with desserts. I suppose you could crack the box and offer the set to four different hostesses NAPA STORIES (Stewart, Tabori & Chang, 2006, 312 pages, $70 hard covers) is a coffee table book originally published a few years back. It went out-of-print, but now it is back again, authored by Michael Chiarello (TV chef) and Janet Fletcher (food writer) with Steven Rothfeld s photos. It is an insider s look at the story of Napa Valley winemaking through interviews with more than 20 vintners (Mondavi, Trefethen, Duckhorn, Turley. et al.). 150 colour photos, some cultural history, and six menus (20 recipes in all). COGNAC (Cassell Illustrated, 2006, 272 pages, $35.95, paper covers) is a plush paperback reissue with flaps, written by Salvatore Calabrese, a British bar manager. There are over sixty pix, with large print and leading for us older folks to enjoy the magic of the elixir. It is a basic history of the region, a summary of the distillation processes, and a tasting session all rolled into one. CHATEAU MARGAUX Revised edition (Flammarion, 2005; distr. Random House, 160 pages, $70 hard bound) is edited by Nicholas Faith, who has published numerous books on French wines and spirits (Cognac, Champagne, Burgundy, et al). This current book was first published in English in 1980 by Christie s Wine Publications. Over the years it has undergone several revisions in both French and English, with new contributors. It is basically a visual tour of the estate and vineyards, which descriptions of the people who work and live there. This edition has been revised and updated by Corinne Mentzelopoulos (the current owner), Paul Pontallier, and Aurelie Chobert. Others include Jean Dethier on the architecture, and sommeliers Georges Lepre, Markus Del Monego, and Shinya Tasaki on food and wine matching. The final section offers a useful chronology and assessment of the vintages from 1771 to the present, by the current cellar master for Chateau Margaux, Pavillon Rouge, and Pavillon Blanc. PERFECT TABLES (CICO Books, 2006, 160 pages, $39.95 hard covers) is by tabletop designer William Yeoward who shows us all how to set a proper table. He opens with an essentials chapter, for the basic linen, china, silver, and glass. Then he offers 24 themed celebrations (Thanksgiving, Halloween, Valentine s Day, summer wedding, child s birthday, breakfast tray). Detail, colour and inspiration are revealed. You ll also need a sense fabrics and centerpieces and lighting. LAYING THE ELEGANT TABLE (Rizzoli, 2006, 184 pages, $54 hard covers) is by Ines Heugel, a decorative arts writer who publishes regularly in Elle Decoration and Marie-Claire Maison. It was originally published in France. Profiled in the book are different types of plates, stemware, flatware, serving platters, soup tureens, serving trays, chafing dishes, egg cups, napkin holders, centrepieces, Faience, Majolica, tea sets, candelabra. She gives a brief history of each important manufacturer and craftsman. Excellent photographs, with reproductions of vintage engravings and lithographs. MEMOIRS AND TIPS ================= For the more literate person, there are the memoirs of writers, chefs, and wine people. Some have called these memoirs creative non- fiction , suffering from embellishments and gilding. And also suffering from a lack of indexing, which makes it difficult to find what the writer said about another person or subject. But this also avoids the potential for lawsuits and disjointed noses. Nevertheless, they are rewarding to read. Who cares about poetic license? Here then are some that stood out from last year s run, and any of them would make great gifts for the reader. Here we go, in no particular order HOW I LEARNED TO COOK (Bloomsbury USA, 2006, 309 pages, $29.95 hard covers) has been collated and compiled by Kimberly Witherspoon and Peter Meehan, the same team who brought you last year s Don t Try This at Home (chef s stories of disasters in the kitchen). This time the trendy chefs of today tell us how they first started cooking, and the tales range from amateur disasters to amateur triumphs. This is outright confession time from forty chefs such as Ferran Adria, Rick Bayless, Marcella Hazan, Anthony Bourdain, and Michel Roux. Unfortunately, Rachel Ray did not make the cut. Maybe next year s book will be How I Auditioned for the Food Network ? MAKING GOOD; the inspiring story if a serial entrepreneur, maverick, and restaurateur (Capstone Publishing, 2006, 213 pages, $35.99 paper covers) is the story of the remarkable climb of fishmonger-cum- restaurateur Tony Allan, in his own words, up to the UK Sunday Times Rich List and a television program. Compelling reading, lots of anecdotes, and entirely British. SLOW FOOD REVOLUTION (Rizzoli, 2006, 312 pages, $24.95 hard covers) is by Carlo Petrini in conversation with Gigi Padovani. It was originally published in Italian in 2005. This is the definitive history of Slow Food, since Petrini was the founder in 1986. It now has 85,000 members in 45 countries, and has been described as the WWF of endangered food and wine . It is also a guide to organic gastronomic living, emphasizing the practices and traditions of global ethnic cuisines. Artisans abound, and while Slow Food is a forceful movement, unfortunately there is not enough of it around to feed the entire world. Petrini would never say it, but there is the whiff of stature here. THE DEVIL S PICNIC (HarperCollins, 2006, 360 pages, $34.95 hard covers) is by Taras Grescoe, a Montreal author and occasional food writer. This is his account of going around the world in pursuit of forbidden fruit , and as such it forms a social history of prohibited foods. He looks at nine items, as a sort of nine course meal. These illicit indulgences (some break existing laws) include raw milk cheese at a French farm, criadillas (bull s testicles) in Madrid, coca leaves in La Paz, real absinthe in Switzerland, and five others. He explores the motivations and regulations behind their banning. CHOW; from China to Canada memories of food and family (Whitecap Books, 2006, 144 pages, $24.95 paper back) has just won a Cuisine Canada Gold medal for best English language book celebrating Canadian Food Culture . It is by Janice Wong (NOT the Globe writer). She has written a memoir about her dad s Chinese-Canadian cafes in Prince Albert, Saskatchewan. She presents a collection of 50 or so family recipes, plus early photographs, immigration documents, 1940s restaurant menus, and handwritten recipes that trace the history of some of the Canadian Prairies first ethnic restaurants. And there is an index. MUST WRITE; Edna Staebler s diaries (Wilfrid Laurier Press, 2005, reissued in paperback in 2006, 301 pages, $24.95) has been edited by Christl Verduyn, and now appears in the Life Writing Series . Staebler just passed away in September 2006. She is, of course, the award- winning chronicler of Mennonite cooking from the Kitchener-Waterloo area. She began writing her diary at the age of 16 and wrote for over 80 years (!), detailing the frustrations, struggles, and joy of life . This is one of the few memoirs-diaries with an index, which allows you then to look up her food writings and thoughts. The book also has a bibliography of her writings. CLIMBING THE MANGO TREES; a memoir of a childhood in India (Knopf, 2006, 299 pages, $33), by actress-chef Madhur Jaffrey, was a roaring success in the UK last year. It has just been released in North America. She grew up in Delhi, in a large family compound presided over by her grandfather. Over 40 members of the extended family attended dinners together, and this is her account of both her independent questioning childhood and of her meals. Indeed, there are 32 family recipes, all scaled down, at the end of the book, with memoirish details on the family history of each prep. Black and white photos throughout, mercifully clear. SETTING THE TABLE (HarperCollins, 2006, 320 pages, $32.95) is by Danny Meyer, a successful restaurateur, co-owner of 11 places in NYC, including the Union Square Cafe. It is a business memoir. Here he details how to be success in the business (bring money). He tells how to embrace and profit from mistakes. It helps for you to distinguish between service and hospitality, how to make customers feel welcomed, and how to get repeat business. The book was originally entitled Enlightened Hospitality . HEAT (Doubleday Canada, 2006, 318 pages, $32.95 hard covers) has been the hottest food memoir this year (there is even an audiobook version: check my reviews at www.deantudor.com). In fact, it may be hard to find a foodie who has not yet read it; this kind of makes it ineligible for gifting, so do ask the recipient first. The subtitle pretty well says it all: an amateur s adventures as kitchen slave, line cook, pasta- maker, and apprentice to a Dante-quoting butcher in Tuscany . Bill Buford, the author, wanted to learn about food. He approached Mario Batali, and became his unpaid slave at Babbo. This book is an account of humiliations galore, and the book is about Batali as much as about Buford. He eventually ends up following Batali s apprenticeship trail back to his first position in Tuscany. WRESTLING WITH GRAVY; a life in food (Random House, 2006, 336 pages, $34.95 hard covers) collates many articles by Jonathan Reynolds, who formerly wrote in a memoirish style for the New York Times Magazine as a biweekly food columnist. These are from his five year period, and contain 40 stories with 2 to 3 recipes each. If you are a fan, than this is a useful compilation, but be aware that there is NO index to the recipes. BON APPETIT; my life in France (Knopf, 2006, 317 pages, $35.95 hard covers) is by Julia Child with Alex Prud homme. It is a blend of Julia s and Paul Child s notes and letters, plus some interview material conducted by Paul s grandnephew Alex. This is a memoir of her years in Paris, Marseille, and Provence, leading up to the two Mastering the Art of French Cooking books and her first television series The French Chef (1965). In time, it covers 1948 through 1954 with a scattering afterwards. There are 75 photos by Paul Child plus some reproductions of her manuscript marked top secret . There is also an audiobook version, which I reviewed at www.deantudor.com. THE NASTY BITS; collected varietal cuts, useable trim, scraps, and bones (Bloomsbury USA, 2006, 288 pages, $29.95 hard covers) is a collection of previously published articles in magazines and newspapers, by bad boy chef Anthony Bourdain. Some reviewers have criticized this book for being a miscellany of scraps and lacking valid contributions to food lore. But they must not have opened the book, for while it is true that the hodge-podge of articles just sits there, he has written a concluding commentary for most of the material, commenting on the circumstances of how or why he wrote it. There is also unpublished material too (and there is a reason why it has not been published until now). Fascinating stuff. THE REACH OF A CHEF (Viking, 2006, 334 pages, $36.50 hard covers) looks beyond the kitchen for author Michael Ruhlman whose main claim to fame is that he is a cookbook collaborator. It follows on his previous book The Soul of a Chef . He travels through the kitchens of New York and Las Vegas with Thomas Keller, Emeril Lagasse, Rachel Ray, and even Melissa Kelly (in Rockland, Maine). Some of this material was previously published in Gourmet magazine. LIFE, DEATH & BIALYS (Bloomsbury USA, 2006, 264 pages, $29.95 hard covers) is a father/son baking story, written by lawyer Dylan Schaffer who normally writes award-winning mysteries. This memoir tells how he finally reconciled with his distant and terminally ill father while they both struggle to learn how to make bread. After his father Flip was diagnosed, Dylan was asked to join him at the French Culinary Institute for a week of artisanal breadmaking. This is the account of that time, and more, as father and son reconcile over the kneading. CULINARY BOOT CAMP (Wiley, 2006, 288 pages, $38.99 hard covers) travels through five days of basic training at the Culinary Institute of America (aka the CIA) with pix. The Institute runs a hands-on instruction in cooking basics that helps teach the non-professional cook to think like a chef. The basics are supposed to be covered in five days, with none of this sleeping in, preparing lunch, goofing off with wine in the afternoon, and going out to eat dinner -- as in some Tuscan schools. No, this is tuff stuff , albeit short: you re not going to learn everything in just five days (just ask Bill Buford; see above). Martha Rose Shulman did the writing, and compiles the tips, tricks, cooking techniques and 100 basic recipes. You ll also learn about teamwork, kitchen terms, knife skills, and plate and platter presentation. Like any kind of school, practice makes perfect: you ve got to keep it up at home for the rest of your life. Things are a little slow in the memoir world of wines. I saw only a handful. One was TREADING GRAPES (Bantam Press, 2006, 329 pages, $21.95 paper covers), a walk through the vineyards of Tuscany with Rosemary George, one of the first female MWs, and current chair of the Circle of Wine Writers. Over 15 months of changing seasons, George explored the countryside on foot, visiting wine producers and observing. Each chapter features a walk through a mini-region, and includes travel advice on estates to visit and restaurants. Of course, Chianti is the feature, but there is also Montalcino, the newly emerging Maremma, Bolgheri (Sassicaia and Ornellaia), and even the island of Elba. Tuscan travelers would also enjoy this book. Another book is A HEDONIST IN THE CELLAR (Knopf, 2006, 320 pages, $32 hard covers) is a collection of 55 or so essays from Jay McInerney s wine columns in House & Garden five years worth of eclectic adventures in wine. HISTORY ======= Nostalgia and popular history come together in the form of AMERICA S GREAT DELIS (Ten Speed Press, 2006, 176 pages, $48.95 hardcover) by Sheryll Bellman who has written about a lot of pop culture and nostalgia. Here she tackles recipes and traditions from coast to coast in the US, with historical photos, postcards, adverts, and gripping anecdotes. She has 75 recipes in the package, with multiple indexes for retrieval. MORE RETRO DINER (Collectors Press, 2006, 128 pages, $24.95 hardcover) is a second helping of roadside recipes. There are 75 here in this second volume (the first volume has 50,000 copies in print) all the vinyl booths, bar stools, milk shakes, French fries, grilled cheese sandwiches, blue plate specials you can handle. Randy Garbin and Teri Dunn did the spade work for you. Together, they have founded and edited the magazine Roadside , dedicated to exploring the backroads and Main Streets of the US. Similar is THE DAILY COCKTAIL (Fair Winds Press, 2006, 394 pages, $27.95 spiral bound) by Dalyn Miller and Larry Donovon, a book which celebrates something every day in the year. And that something is alcohol-related. There are 365 intoxicating drinks in this book, plus the events which inspired them. For example, on June 7, we can say Happy Birthday to Dean Martin with a dry martini. Or, the day before (June 6) the first drive-in movie theatre opened in 1933. You can celebrate this with a Backseat Boogie (vodka, gin, cranberry juice, and ginger ale). Each drink is illustrated. ORGANIC, INC. (Harcourt, Inc., 2006, 294 pages, $32.95 hard covers) is the history of natural foods and how they grew. Sales of US organic foods have increased by about 20 percent annually since 1990. Samuel Fromartz, a business journalist, has here chronicled organic food back to its pre-assembly line origins of over a century ago, and tries to explain its fast-growing phenomenon. The marketing of the natural foods movement has turned it into a $12 billion US plus industry. And of course, you know it is going to collapse one day soon just as the first of many mislabelling scandals hit. We ve already seen the cutback of some of the markets through the E. coli spinach scare. (This is all my surmising, and NOT Fromartz s). But enough of America what about the rest of the world? EATER S DIGEST (Stewart, Tabori and Chang, 2006, 320 pages, $25.95 hard bound) has been advertised as a smorgasbord of food, fun, and trivia delivered in perfect snack-size portions . Each short article is complete in itself, perfect for the john and for ADD sufferers. The book is replete with lists, such as the five hottest peppers, the eight most hated kitchen chores, and the like. Indeed, 400 readings about food and drink compiled by Lorraine Bodger who specializes in writing about food and about lists, and here combines these two skills. The book is exceptionally useful because of its long index. For culinary historians, we ve got plenty this year. THE SHORT LIFE & LONG TIMES OF MRS. BEETON (Harper Perennial, 2006, 525 pages, $19.95 paper covers) is by Kathryn Hughes, a biographer who specializes in Victorian biographies. It was originally published in hard covers in 2005, but here it has been reissued in paper with added material. Unfortunately for her, Bella Beeton died at age 28 from bad hygiene hardly a recommendation for anything in her book. It was mostly covered up, and her hubby took her slim Household Management book and ran with it for years, exploiting the Mrs. Beeton part for all she was worth. Author Hughes was attracted to Bella at a time when she too was 28. There is a P.S section in which Hughes is interviewed. She s even tried the recipes (loves the rice pudding, which is good if it is done properly). This is a gripping biography; I found it hard to put the book down. Fiona Lucas has written HEARTH AND HOME (James Lorimer, 2006, 72 pages, $19.95 pages), a double columned work with plenty of colour photos showing women working the open-hearth in 19th century Canada. There is a history with astute observations and quotations from primary sources (all duly noted at the back of the book). This social history by a co- founder of the Culinary Historians of Ontario (she s also the Museum Site Co-ordinator at Mackenzie House in Toronto) details the experiences or women who worked long hours tending the fire. She also covers hired cooks, tavern mistresses, and early professional cooks in the kitchens of forts, inns and the homes of the wealthy. She ends with a selection of menus from archival sources, and a range of historic sites in Canada with open-hearth programs (and some with cookstove and gas stove programs). HISTORY IN A GLASS (Modern Library Random House, 2006, 374 pages, $34.95 hard covers) is sixty years of wine writing from Gourmet magazine. It has been compiled by Ruth Reichl who is its current editor. Gourmet wine articles are the closest North America has come to UK elegance in wine writing. It began with Frank Schoonmaker, and then expanded to Andre L. Simon (though he was French and British), James Beard, Frederick S. Wildman Jr., Hugh Johnson (another Brit), and mostly Gerald Asher. CONSUMING PASSIONS (Harper Press, 2006, 604 pages, $39.95 hard covers) by Judith Flanders deals with leisure and pleasure in Victorian Britain. Do I hear you say: was there any? The same industrial revolution which made serfs out of the poor (see any work by Dickens) also made an industry out of leisure, with newspapers, advertising, promotions and publicity. It was Wedgwood of china plate fame who invented money-back guarantees, free delivery, and celebrity endorsements. The railroad brought tourism to the seaside and to European continental travel, which also meant food, wines, and clothes, vacations, entertaining, Thomas Cook tours, WH Smith bookstores. A good chunk of this book deals with food and wine as sort of personifying the good life such as it was amidst Victorian poverty. There is an extensive bibliography and plenty of older advertisements and pictures. THE JOY OF EATING (Virago, 2006, 416 pages, $38 hard covers) has been collated by Jill Foulston. This is an anthology of some 250 writings about food from women around the world and throughout history. There are the occasional menus and recipes, such as Elisabeth Luard s Afghan Betrothal Custard and Martha Washington s marzipan birds. Other writers include Margaret Atwood, Eliza Acton, Isabella Beeton, Agatha Christie, Julia Child, Emily Bronte...There is an index to the authors plus a bibliography for further readings. BITTER CHOCOLATE; investigating the dark side of the world s most seductive sweet (Random House Canada, 2006, 326 pages, $34.95 hard covers) is by Carol Off, a CBC documentarian and new host of As It Happens who has now taken on the chocolate cartel. Half of this book is a history of exploitation and inequity, plus the usual synopsis on the growth of the major chocolate firms. The other half is about the current situations in Cote d Ivoire (which supplies about half of the world s cocoa), Mali, and Belize. This multi-billion dollar industry exists in some of the most indebted nations in the world, creating poverty and making it easy for organized crime to create slave labour among young boys. Off has conducted extensive interviews in West Africa; there are many primary sources cited. This appalling abuse is yet another reason to buy Fair Trade and Organic chocolate. HUMOUR ====== What s a holiday without humour? We seem to have another bumper crop this year. There s THE MODERN DRUNKARD (Penguin, 2006, 224 pages, $20 paperback) collated by Frank Kelly Rich, editor of Modern Drunkard magazine. It is a comic, illustrated drinker s companion: how to drink well. There are articles, anecdotes, cartoons, and great general illustrations (from old time posters), on such weighty matters as etiquette for inebriates, the lost art of the lost weekend, juicing on the job (be a wine writer). The magazine claims to be the voice of the recreational drinker (say it loud and say it plowed!); check it out yourself at www.moderndrunkardmagazine.com , with its almost 4 million hits over the past four years. Thank god there s almost nothing on wine: I loathe this kind of attitude, but you might like it. MARILYN MERLOT AND THE NAKED GRAPE (Quirk Books, 2006, 256 pages, $21.95 paper covers) is by Peter F. May, British creator of www.winelabels.org you ll find more wins there. Here is a collection of about 100 weird wine labels (one page per actual label with full- colour reproduction, one page for a description which includes brief stories about the name s origins and artwork). Labels include Big Ass Red, Dancing Monkey, Goats do Roam, White Trash White, Fat Bastard Chardonnay, etc. While tasting notes are given, no wine prices are mentioned, but my guess is (based on Ontario s prices) that these are the basic bottles of $12 or so. DRINKING GAMES (Ryland, Peters and Small, 2006, 64 pages, $9.95 hard covers) is by Terry Burrows, and covers everything any smartass will want to know about the rules of any drinking game (hilarious promo on the jacket: ever find you can t remember the rules of any of the drinking games you ve played? Gee, I wonder why who writes this stuff. Tip: alcohol destroys your little grey cells. Anyway, editorial digression aside, the games here are divided into chapters dealing with words, actions, cards, dice and coins. Glory be, there is also an index! HOW TO BE A BETTER FOODIE (Quadrille, 2006, 304 pages, $24.95) is by UK food writer and restaurant reviewer, Sudi Pigott. Humourous style, of course. It is a compendium of basic food knowledge, albeit slyly presented: how to seek out the finest, the latest, the rarest and most delicious knowledge. She begins with a questionnaire, what kind of foodie are you? Topics (humourously arranged) include Foodementals of Gastronomy, Store Cupboard Essentials, How the Better Foodie Entertains, Farmers Market Etiquette, Who s Who. There are five kinds of salt you will need, as well as the new pesto, but don t eat any more arugula. With its UK orientation, it can be a little twee, but what the hell? Readers may also enjoy KAFKA S SOUP (Harcourt, 2006, 92 pages, $18.95 hard covers) written and illustrated by Mark Crick. He purports to provide a complete history of world literature in 14 recipes. He has taken the writing style of a literary giant to re-write the instructions for preparing the recipes. Try Tarragon eggs a la Jane Austen ( It is a truth universally acknowledged that eggs, kept for too long, go off. The eggs of Oakley Farm had only recently been settled in the kitchen at Somercote, but already Mrs B---- , or Lamb with Dill sauce a la Ray Chandler ( I sipped on my whisky sour, ground out my cigarette on the chopping board, and watched a bug trying to crawl out of the basin. I needed a table... ). Proust, Pinter, Chaucer, Steinbeck (but no Hemingway) they re all here. At this price, this is sure to be the hottest new book this season. DIET ===== Okay, this is the hard part since we must pay for our sins of overeating during the December period. It is January 1, and the start of a New Year (2007) means new resolutions to keep (or break). You could try WHAT TO EAT (McGraw-Hill, 2006, 268 pages, $22.95 paperback) by Louise Lights (a nutritionist and former editor of Vegetarian Times ), a research-based alternative to the USDA s food guide. The subtitle of the book is the ten things you really need to know to eat well and be healthy . There are ten rules to foil the big food lobbies and the fad diets. I m not going to tell you what they are (Light has to make money off this book), but there are recipes and menus here. You can also look at THE ULTIMATE CALORIE, CARB AND FAT GRAM COUNTER (McGraw-Hill, 2006, 603 pages, $9.95 US paperback) which covers 7000 foods (US labels), along with the principles for quick and easy meal planning using the counts for your favourite foods. Wines, beers and spirits are covered too, as well as fresh food (produce, seafood, meats, etc.). I wish that the book was also available as a CD-ROM or PDF spreadsheet file. For G.I. lovers, try THE G.I. DIET COOKBOOK (Random House Canada, 2006, 284 pages, $35 paper covers) by Rick Gallop. It is the third in a best- selling series. Here are 200 recipes, plus a recap about what the GI is all about. Everything is family friendly, that is, all the foods can be consumed by everyone, whether on a diet or not. Nothing strange here. Endorsements seem to be all from women, but men can profit too. Weight loss is permanent, so long as you stick to the diet for the rest of your life. Buy all of these books and have a great holiday. Dean Tudor, www.deantudor.com NINTH ANNUAL FOOD AND WINE-RELATED BOOKS SUITABLE AS HOLIDAY GIFTS NOVEMBER 2005 =============================================================== By Dean Tudor, Ryerson Journalism Professor Emeritus and Gothic Epicures Writing, www.deantudor.com (World Wine Watch Newsletter). ------ For those of us at Gothic Epicures, it gets harder each year to match a recipient with a food or wine book gift over the holidays there are so many new and newish items out there and people, lately at least, have such picky tastes!! I have cast the web for my newsletters and my Internet site, and I have come up with a decent selection to satisfy any pocketbook, any host, and any friend All books are highly recommended, and probably can be purchased at a discount via Amazon.Ca (with free delivery on a total purchase of over $39) EXPENSIVE ========= Actually, these might be the best books to give a loved one (or yourself, since you are your own best loved one), because they are going to cost you an arm and a leg, even at a discount. At the top of the list is EL BULLI: 1998-2002 (Ecco, 2005, 496 pages, 22 page guide to book, plus a CD-ROM, $490 hard covers in slipcase) by Ferran Adria, the Barcelona chef in charge of El Bulli. He has been widely acknowledged as the world s greatest and most influential living chef. This book, a coffee-table without the legs, details the development of El Bulli s unique cuisine from the four years 1998-2001. 2002 was a sabbatical year of refinement and book preparations (three books in all). Two other books, not yet in English, cover the 1994-1997 and the 1983-1993 periods (Chef Ferran arrived at El Bulli in 1983; he was the guy who first sent out amuse bouches on spoons). These books too have CD-ROMs. The big 22 page guide explains the setup of the books and the CD-ROMs, plus charts on the restaurant s philosophies which have evolved over the years. The books are in two parts. One is a catalogue- collection of photos, the other is an evolutionary analysis of each dish. Both parts of the books are arranged by year and month. This is the picture and the theory. The CD-ROMs contain all of the recipes for PCs and Macs, for each book, all of the schemes and summaries that complete the evolutionary analysis, plus videos of the restaurant, of the people, of some of the preps, and the menus. The English language book even has some preps that were being planned for 2003 when the restaurant re-opened. Of major interest are the techniques involved in the preparations of foams, savoury sorbets, hot jellies, clouds and sponges. No longer do we need to say how did he do that? as secrets are revealed. Users do not need to be able to read Spanish since the CD-ROMs are bilingual, the two earlier books in Spanish are mainly pictorial, and the preps and schemes are largely repeated on the CD-ROMs. In total, there are 825 recipes in the three books. The English-language book has 371 recipes, beginning with #455. I just know that you will have hours of fun with this book, or the whole set. Although pricey, the book is available at Amazon.ca for a mere $343 CDN. Indeed, all three volumes together at Amazon cost only a total of $1000, a night out for some people. The next most expensive book on my list, well down from $1000, is GRAND LIVRE DE CUISINE (Stewart, Tabori & Chang, 2005, 1,080 pages, $375) which is Alain Ducasse s culinary encyclopedia. It contains about 700 recipes, using 10 major cooking styles. Each dish has a colour photo alongside the step-by-step technique of plating the food. Material is in both French and English. At the end of the book there is a large section on the choosing and buying of the basic 100 ingredients used in the recipes (such well-known items as acacia, woodcock, tartufi di Alba, and roebuck [isn t that a department store?]). Everything is exceptionally well-detailed by Ducasse, probably the best French chef on the planet. This is followed by THE OXFORD ENCYCLOPEDIA OF FOOD AND DRINK IN AMERICA (Oxford University Press, 2005, 1200 pages in 2 volumes, $250) which details the development of American culinary styles during the colonial period to the multi-national food corporations that have monopolized the world. Andrew F. Smith who teaches culinary history at The New School University in Manhattan is the Editor-in-Chief. Topics, arranged in dictionary A-Z format with cross-references, include ethnic and regional foods, food advertising, development of baby food, vegetarianism, special holiday traditions, microbreweries, wine industry, snack-fast food, and the Slow Food movement. There are plenty of historical overviews dealing with the Precolumbian Period, the world wars, and contemporary America. 800 articles and 400 illustrations (many historical) in all, plus sidebars and definitions, but with very little on Canada. It is an American book. Some preps are noted, but the book has no recipes. A good read, one or two articles a night for a year. And now the bargain of the expensive books, just in time for Christmas: you can get a $75 book and a $50 book plus a searchable CD-ROM for only $100 (actually, just $70 at Amazon.Ca). This is a slipcased set by Hugh Johnson, probably the world s most respected wine writer: THE WORLD OF WINE SPECIAL EDITION (Mitchell Beazley, 2001, 2004, 2005, two books plus CD-ROM in a case, special ISBN 1-84533-165-6, $100). It is comprised of THE STORY OF WINE (Mitchell Beazley, 2004, 256 pages), which is an abridgement of his first edition (1989, part of his TV series) that scooped up every major award for a wine book. The text has been condensed but also updated to cover the past 15 years. Great illustrations have been added (historical pictures, old maps, etc., mostly in colour on glossy paper) and sources have been updated. The second book is THE WORLD ATLAS OF WINE (2001, $75) which is now being co-authored by Jancis Robinson (she ll probably take it over, for the next edition). It has 178 maps, and is indispensable. There have not been that many changes since 2001 just expansion. The free bonus is the CD-ROM of HUGH JOHNSON S POCKET WINE BOOK 2006 ($19.95 for the print version; see later under the Annuals category). Everything in the book is here, and it is fully searchable by your computer. What a treat!! Now you can compare various wines and vintages. If you buy anything at this price level for the holidays, then buy this set first ART BOOKS (well, less expensive books) ========== Books for the coffee table have their place in the gift scheme: just about every such book is only bought as a gift! And don t let the prices daunt you. Most such art books are available at a discount from Amazon.Ca. These books here are mainly wine and travel books, with some elements of food Such as MY TUSCANY; recipes, cuisine, landscape (Duncan Baird Publishers, 2004, 160 pages, $34.95) which is by Lorenza de Medici, who has authored 30 cookbooks on Italian food and has hosted a PBS series The De Medici Kitchen . Thirty recipes are photographed in her Siena kitchen, and there are also photos of the surrounding countryside shot over the changing seasons. Lots of interesting characters and personalities dominate her pages. A similar, but more eccentric book is UNTRODDEN GRAPES (Harcourt, 2005, 246 pages, $46.95) by Ralph Steadman, who also wrote and drew The Grapes of Ralph . Steadman is better known as a caricaturist, drawing wine motifs. Here he also provides a literate wine commentary on his character-driven visits to Chile, Spain, California, Burgundy, Alsace, South Africa truly an eclectic passage through the wine world but made all the more notable by his delicious colour drawings. Lots of tasting notes, but, alas, no index. Wine tourism meets photo tourism in WINE PLACES (Mitchell Beazley, 2005, 160 pages, $39.95) with text by David Furer and photos by Charles O Rear. This is a collection of some 225 photos ranging over 10 wine producing regions, and covering the winemaking year, from the vineyards to the harvest to the selection process for the final wine cuvee and blend before bottling. The sub-title says it all: the land, the wine, the people More regional specific wine books on this theme includes ONE HUNDRED & ONE BEAUTIFUL TOWNS IN ITALY: FOOD & WINE (Rizzoli, 2005, 280 pages, $65) which has been designed to show off regional breads, wines, cheeses and olive oils. This is a tour through the landscape: white truffles in Alba with Barolo wine; prosciutto di Parma and parmigiano-reggiano (just local wine in Parma); Vino Nobile di Montepulciano in Tuscany with a duck breast; mozzarella di bufala further down the coast. As with any tourist-y type book, there are engaging sidebars for the key restaurants, where to shop for food and wine (do try to bring home a wheel of parmigiano!), plus a few recipes. Photos and texts are by Paolo Lazzarin, an Italian journalist and photographer working in Milan. There is also something similar, but for France, in THE MOST BEAUTIFUL WINE VILLAGES OF FRANCE (Mitchell Beazley, 2005, 168 pages, $39.95) which was originally published in France in 2002. Francois Morel explores the history and culture of 55 wine-producing communities, with key tourism facts (wine bureaus, co- ops, museums, local wine laws and terroir), and contact details. There are over 200 colour photos for such towns as Chablis, Sancerre, St.Emilion, Ay, Riquewihr, Vougeot, Condrieu about 2 pages for each town. Of course, the USA is no slouch when it comes to wine tourism. There is BEAUTIFUL GARDENS OF THE WINE COUNTRY (Ten Speed, 2005, 128 pages, $22.50), a photographic tour of Northern California s wine country gardens, with a detailed itinerary and directory for contacts. The almost-Mediterranean climate allows for rose gardens, lavender fields, Japanese gardens, and organic edible gardens (fruit, flower, veggies). Jennifer Barry wrote the text, and Robert Holmes shot the scenes. Barry also wrote BEAUTIFUL WINERIES OF THE WINE COUNTRY (Ten Speed, 2005, 128 pages, $22.50), but this time her photographer was Charles O Rear (see above). Again, it is Northern California: 50 wineries in Napa, Sonoma, and Mendocino counties all with a variety of building styles reflecting their heritage of Euro sensibilities or American frontier openness. SONOMA; the ultimate winery guide (Chronicle Books, 2005, 120 pages, $26.95) is by Heidi H. Cusick-Dickerson, a noted Northern California food and wine writer. Its first edition was in 1995. Here, in the second, she adds five new winery profiles and a comprehensive wine directory (names, addresses, websites, and other resources). Lots of nifty photos, and additional comments by chef John Ash and winery guy Rodney Strong. The photographs by Richard Gillette make this book seem exceptionally strong. The New World makes another entry into wine tourism with CHILE; the art of wine (Wine Appreciation Guild, 2005, $49), authored by Sara Mathews who specializes in wine photography. This is her sixth book. It is in both English and Spanish, having been published first in Chile. She covers all the high end estates such as Almaviva, Casa Lapostolle (opening a new winery next year), Errazuriz, Montes, and others. Topics include grapes, equipment, cellars, mountains, vineyards, and the like. Turning to picture books with more food elements, I enjoyed CHEESES OF THE WORLD (Hachette Illustrated, 2005, 215 pages, $39.95) by cheese retailer Roland Barthelemy and journalist Arnaud Sperat-Czar. It was first published in French in France in 1999. The lavish pictures are arranged by the seasons; it is essentially a guide to buying, storing and serving some 1200 cheeses from around the world. Each cheese is photographed and various names are listed for different countries. For example, the gruyere family has 27 different names in Europe. Listed are the milks and products and the animals used (whether cow, goat, ewe or buffalo or a blend). No real indication of morning and evening milk usage. Other useful information includes a bibliography and a website. With cheese, you ll need bread. To make your own, choose THE HANDMADE LOAF (Mitchell Beazley, 2004, 192 pages, $40), which is by Dan Lepard, a renowned British baker and co-author of Baking with Passion (1999). These are 80 contemporary European recipes cut down for the home baker; most are dense and heavy. Crispbreads are included as well. The artisan bread is complemented by gorgeous photos such as the blocks of homemade yeasts or the pictures of starters. There are more photos of people and food from all over Europe. SUSHI SECRETS (Hachette Illustrated, 2005, 200 pages, $34.95) is a mix of classic and contemporary by Kazuo & Chihiro Mazui, a Japanese mother and daughter team living in Paris. It tells the history of sushi, as well as culture and traditions. From start to finish, the book illustrates the sushi process (art of choosing, art of preparing, art of eating) with other material about the fish markets of Japan and sushi bars. There are also about 40 recipes. STAR CHEFS ON THE ROAD (American Express, 2005, 240 pages, $34.95) shows how 10 chefs traveled the world to find unique and inspiring recipes. Material had originally appeared in Food & Wine magazine. Jacques Pepin went through Botswana and Zambia exploring African flavours (hey, if someone else is willing to pay for your trip, then you might as well go to some place exotic); Wolfgang Puck returned to his native Austria in the Tyrolean Alps; and Bobby Flay went to Scotland to play golf (how American!). Photos and recipes, of course. Closer to home, there is PLATES AND DISHES (Princeton Architectural Press, 2005, 184 pages, $22.95) by photographer Stephan Schacher. He made a road trip throughout the US and Canada, hoping to document the diner in photos. Stopping only at diners, he photographed steaming hot typical diner fare and the waitresses who served them. Dealing with the food and the faces of the roadside diner, this is a fun book. No recipes. HUNGRY PLANET; what the world eats (Material World Books and Ten Speed Press, 2005, 288 pages, $60 hard covers) is by Faith d Aluisio (text) and Peter Menzel (photos). Together they have produced a number of books dealing with the planet, principally on food. This book is devoted to the less fortunate, which makes it a useful book at Christmas (Victorian benevolence?). This is a study and photographic collection of 30 typical families from 24 countries featuring the food they eat during the course of one week. Each family is gathered around one week s supply of groceries, and photographed. 600 meals are profiled! And there are some recipes too, from Bosnia, Chad, Greenland, Mongolia, et al. And there are essays on the politics of food. MEMOIRS AND TIPS ================= For the more literate person, there are the memoirs of writers, chefs, and wine people. Some have called these memoirs creative non- fiction , suffering from embellishments and gilding. And also suffering from a lack of indexes, which makes it difficult to find what the writer said about another person. This also avoids the potential for lawsuits and disjointed noses. Nevertheless, they are rewarding to read. Who cares about poetic license? Here then are some that stood out from last year s run, and any of them would make great gifts for the reader. Francine Maroukian s CHEF S SECRETS (Quirk Books, 2005, $21.95) is a collection of insider techniques from celebrity chefs Actually, 80 or so writers and chefs share their shortcuts about food. Thus, there are 80 tricks of the trade here, such as James Peterson on sauces, Steve Raichen on charcoal, Sara Moulton on dredging (no, not The Wire ), and John Villa on duck. Other chapters concern fish, desserts, equipment. THE PERFECT EGG AND OTHER SECRETS (Bloomsbury, 2005, $23.95), has recipes and comments, curiosities, secrets of high and low-brow cookery, from watered salad to boarding-house pastina in brodo, from Apicius to Michel Guerard, from Alexandre Dumas to Carlo Emilio Gadda, from the Cure de Bregnier to St Nikolaus von Flue. It is by Aldo Buzzi, and was first published in Italian in 1979 and is now available in English. It s a real hodge-podge, with 14 drawings by Saul Steinberg. DON T TRY THIS AT HOME; culinary catastrophes from the world s greatest chefs (Bloomsbury, 2005, 311 pages, $32.95) is a collection of some 40 or so true tales from the world s kitchens, chosen and edited by literary agent Kimberly Witherspoon and focusing culinary writer Andrew Friedman. As the book says, even the best cooks in the world had had their disasters. We can only be heartened by this, in our own home kitchens: a little bit of schadenfreude never hurt anyone! There are 41 essays, in alphabetical order by surname of the chef. It begins with Ferran Adria of El Bulli, continues through Mario Batali, Daniel ( in my business, failure is not an option ) Boulud, Anthony ( I ve seen it all ) Bourdain, Pino ( Our work is never done ) Luongo, Sara Moulton. Here are all the missteps, misfortunes, misadventures, and mishaps dealing with hiring practices, fires and floods (the two go together but, unfortunately for the restaurant, never at the same time!), the stupidity of wait staff, problem employees, lack of money, theft, being slammed, decaying food, rescuing dishes (great essays), etc. Each essay is prefaced by a short biography of the chef. GARLIC AND SAPPHIRES; the secret life of a critic in disguise (Penguin Press, 2005, 333 pages, $36) is by Ruth Reichl, currently editor-in- chief at Gourmet and formerly restaurant critic at both the NY Times and the LA Times. This book is an account of her career at the New York Times. And it is a juicy one: actually, this is her third book of memoirs. She s got a lot to say, and she has a great writing style. Here you can read about clashes with editors (as a journalist, I appreciate that) and as a restaurant reviewer she clashes with owners (as a former restaurant reviewer, I can appreciate that) with her double reviews. Read all about the hubris when Bryan Miller stepped down from the post of restaurant reviewer at the NY Times and his phone stopped ringing. As she says, Every restaurant is a theater even the modest restaurants offer the opportunity to become someone else, at at least for a little while . Gripping bedtime reading, one chapter at a time. She also includes 17 recipes (not indexed). BREWING UP A BUSINESS; adventures in entrepreneurship from the founder of Dogfish Head Craft Brewery (John Wiley & Sons, 2005, 256 pages, $31.99) is by Sam Calagione, owner of the self-described U.S. nation s fastest growing independent brewery located in Delaware. The Small Business Association had named him Business of the Year. Esquire called his IPA the best in America. This is actually more of a small business economics book ideal for entrepreneurs who wish to start up a craft brewery, subject to arcane Canadian regulations. This Delaware brewery is now distributed in about 30 states, and seems to be doubling its revenues every year. Calagione must be doing something right. An engaging read. Doris Christopher s THE PAMPERED CHEF (Doubleday, 2005, 246 pages, $34.95) is another business memoir, about how to turn a $3000 investment into a $1 billion business (I have a restaurant available if anybody wants it: it s in Nova Scotia). Here are real life lessons for small business owners and entrepreneurs. In 1980, she started selling high quality kitchen tools through cooking demos to groups of women in their homes (Tupperware anybody?). After 25 years, she has 71,000 kitchen consultants (Amway anyone?). The book claims that a million demos are held each year, attended by 12 million women (and men?). She has some interesting insights for starting up a business, including how to steer clear of naysayers. An interesting book, well worth looking at. THE UNPREJUDICED PALATE (Modern Library Food Series, 2005, 244 pages, $21) is by Angelo Pellegrini, author of ten books and an Italian bon vivant in Seattle who grew most of his own food.. It was originally published in 1948 as a part-memoir and part-cookbook. Here it has been subtitled classic thoughts on food and the good life . His book covers planting, cooking, eating and nourishing. There are no recipes per se (it is simply narrative prose), but you can use his ideas as a leaping off point. Another good read. Michael Ableman, farmer and photographer, has authored FIELDS OF PLENTY (Chronicle Books, 2005, 256 pages, $46.95). These are his personal insights and perspectives on the global state of farming. He traveled across the US (plus once into Canada) to record the personal stories of orchardists, cheesemakers, grain growers, and fruit farmers to illustrate how farming is changing today. Ableman did his own photography. He has won numerous sustainable agriculture awards; he currently lives and farms on an island in British Columbia. Doug Psaltis, who may or may not be opening his own restaurant in Manhattan (I cannot find recent info through Google), describes his journey from his grandfather s Greek diner to Ducasse and to his own potential eating palace, in THE SEASONING OF A CHEF (Broadway Books, 2005, 294 pages, $34.95). His co-author is a literary agent who just happens to be his twin brother (Michael Psaltis). Gee, I wish I had a brother who was a literary agent Anyway, this memoir covers his work in a diner in the Queens, Long Island, Manhattan, eventually rising to David Bouley s Bouley Bakery and Alain Ducasse New York. He then left for a top posting at Thomas Keller s The French Laundry. Read all about a chef s rise to fame. Plenty of kitchen politics and intrigue, but I m not going to ruin the surprises. LAUGHING WITH MY MOUTH FULL (HarperCollins, 2005, 224 pages, $29.95) has some material by author Pam Freir, drawn from her weekly food column in the Victoria Times Colonist, since 1997. She covers her childhood in Nova Scotia, to a culinary coming-of-age in Toronto, and then moving to the Gulf Islands in BC (actually, Galiano Island). Topics include fiddleheads, haggis, Cornish hens, lobster, blueberries, and tea parties. Sprinkled throughout the book are some of her favourite recipes. Gordon Cope concentrates on vivid writing in his A PARIS MOMENT (Fifth House, 2005, 216 pages, $24.95). Sometimes too vividly as on page 85 when he compares swallowing oysters to French-kissing a calf. His wife Linda was posted to Paris for a year, from July 2001 to June 2002, and these are his remembrances, presumably from a diary. These vignettes are almost all food and wine intentioned, and we can all relate to this. The neighbourhood they settled in was the Right Bank in Le Marais (which he describes as rich in controversy, conspiracy, and culture) meet all the characters here! HISTORY/TRIVIA/CARTOONS ======================== What s a holiday without humour? We seem to have a bumper crop this year. OLIVE OR TWIST? (Harry N. Abrams, 2005, $27.95) is a book of 122 drinking cartoons from the pen of Jack Ziegler who has had more than 1000 cartoons published in the New Yorker over the past 30 years. He also contributes to Playboy and other periodicals (at least four of the drawings here come from Playboy). Sign for low grade beer: Import, Domestic, Micro, and Crap. His last book was HOW S THE SQUID? (Harry A. Abrams, 2004, $30) which collected 125 food cartoons. Deadpan humour all the way, and strongly recommended for the jaded. THE CHAS ADDAMS HALF-BAKED COOKBOOK (Simon & Schuster, 2005, 112 pages, $27.50) was an unexpected delight, since the cartoonist had died in 1988 (or had he?). Apparently, his great passion was food. Many of his memorable cartoons depicted automats, cannibals, witches, mystery soup, and blackbird pie. Half of the 80 cartoons here have never been published before. As well, there are some bizarre recipes for macaroni and oysters, stuffed heart, black pudding, and other macabre food. FOOD FOR THOUGHT (O Books, 2004, 216 pages, $19.95 US) has been compiled by Ed Pearce, a collector of trivia who "enjoys knowing where his food comes from". This is a readable, fact-filled chronological history of food anecdotes from the world of sociology and anthropology, through 2002. There is a UK slant to it. Unfortunately, it has no topical/subject index nor sourcing (double horrors!). It is difficult to use except by reference to a year. It needs to be available as an etext, for better data retrieval. ALCOHOLICA ESOTERICA (Penguin, 2005, 264 pages, $20) is a collection of trivia regarding the history and consumption of booze. Author Ian Lendler also covers hangovers, drinking songs, and glossaries of words related to alcohol. Beer, wine and spirits are covered. DIET ===== Okay, this is the hard part since we must pay for our sins of overeating during the December period. It is January 1, and the start of a new year means new resolutions to keep (or break). You could try THE AMERICAN DIABETES ASSOCIATION GUIDE TO HEALTHY RESTAURANT EATING (McGraw-Hill, 2005, 734 pages, $23.95) a whopper of a book at a great price. It was compiled by Hope Warshaw, and contains some useful restaurant nutrition facts. This third edition covers more than 5,000 menu items from more than 60 chain restaurants, useful in Canada too. She has organized it into charts with nutrition facts such as calories, fat, carbohydrates, fibre and protein. This will get you through that fast-food lunch. There s a companion: THE DIABETES CARBOHYDRATE AND FAT GRAM GUIDE (McGraw-Hill, 2005, 480 pages, $17.95) also in its third edition. Lea Ann Holzmeister has compiled a list of over 7,000 foods, and for each, she gives serving sizes and nutrition information for both generic and pre-packaged foods: calories, fats, carbos, fibre, protein, and the like. She even includes ethnic foods. Another resource book is EASY GI DIET (Hamlyn, 2005, 128 pages, $18.95). Helen Foster tells us all about how to use the Glycemic Index to lose weight and gain energy. This one really works. Just eat any GI foods with a ranking under 60 and you re almost guaranteed to lose weight. Stay away from sugars and simple carbos (e.g., rice) and eat barley and dal all day long. She has four diet choices, including one for vegetarians. THE LOW-CARB BARTENDER (Adams, 2005, 304 pages, $14.95) is all about carbo counts for beer, wine, and mixed drinks. Bob Skilnik leads us through the party jungle with carb counts for about 1000 brand-name beers and 400 brand-name wines. He includes 200 low- carb drink recipes, including various hard liquors and cocktails. The extreme in dieting is from a duo of books. THE RAW FOODS RESOURCE GUIDE (Celestial Arts, 2005, 90 pages, $13.95) is by Jeremy Safron, a US consultant to several raw foods restaurants. He also wrote THE FASTING HANDBOOK (Celestial Arts, 2005, 90 pages, $16.95), which is, as he calls it, dieting from an empty bowl . Both books were originally published in 1999. They have been updated, especially to include new references to websites and periodicals. The raw book details the raw lifestyle (hey, walk on the raw side!) for vitality and weight loss. The fasting book has a variety of detox and healing techniques to cleanse the body, along with valuable suggestions on how to get through the day Next week: stocking stuffer books!! FOOD AND WINE-RELATED BOOKS SUITABLE AS HOLIDAY STOCKING STUFFERS DECEMBER 2005 =============================================================== By Dean Tudor, Ryerson Journalism Professor Emeritus and Gothic Epicures Writing, www.deantudor.com (World Wine Watch Newsletter). ------ STOCKING STUFFERS ================= Stocking stuffers are at the top of everybody s gift list: something affordable ($10 - $30) that can also double as a host gift, something small and lightweight. Most of the books here are paperbacks. And of course they can stuff an adult stocking. Non-book stuffers include spoken-word food CDs. JULIE AND JULIA: 365 days, 524 recipes, 1 Tiny Apartment Kitchen, is by Julie Powell (Time Warner, 2005, 5 CDs abridged, $39.99). For a year, she decided to cook every recipe in her mother s battered copy of Julia Child s Mastering the Art of French Cooking . She created a blog, and then a book, and now an abridged set of CDs. But no recipes. TALES FROM MY TABLE (Molten Gold, 2005, 1 CD 75 minutes, plus 13 recipes in Word doc, $15) has been developed by Ann Tudor, my wife. This is an original collection of food tales, including Julia and I her take on Julia Child. There is no print version, but of course you can run off the recipes, which are related to the stories. Those who hear it order additional copies for gifts. This is a knockout hostess gift. Check out www.anntudor.ca for ordering details. Other non-books are calendars, which are always monster hits and often appreciated, both the wall and the desk type. The best of the desk are the three page-a-day (PAD) calendars from Workman. THE WINE LOVER S CALENDAR 2006(Workman, 2005, $14.95) has been put together by Karen MacNeil, author of The Wine Bible . There is a new varietal highlighted each month, tips galore for pouring and tasting, food and wine matching, bargains, pop quizzes, etc. etc. And 154 must try wines are highlighted. 365 BOTTLES OF BEER FOR THE YEAR 2006 (Workman, 2005, $14.95) is by Bob Klein, author of The Beer Lover s Rating Guide . Most of the beers appear as imports in Canada, but otherwise there are few Canadian brews here. Lights, lagers, ales, porters, stouts, and lambrics they re all here. Other material in the PAD includes beer festivals, beer facts, label lore and vocabulary. The third PAD is COCKTAILS! (Workman, 2005, $14.95) which is full of toasts and drinking games, as well as recipes (both classic and contemporary), US watering holes, and quotes. If you buy any of the PAD calendars, then you can go online to the website and pick up other stuff, usually free at www.pageaday.com. My top, top book for a stocking stuffer is A POCKET GUIDE TO ONTARIO WINES, WINERIES, VINEYARDS & VINES (McClelland & Stewart, 2005, 272 pages, $22.99), by Konrad Ejbich, a Wine Writers Circle of Canada colleague of mine who appears on CBC radio monthly and writes a wine column for Style at Home and CityBites (with some kind of reprint deal on the Gremolata website: how does that work, Mal?). He is also a Canadian correspondent for the Wine Spectator. In setup, the book is modeled on Hugh Johnson s pocket book approach, with details about the history and development of all the wineries in Ontario, which will number 125 in 2006. It is alphabetically arranged, with the usual names and numbers to access the winery. Interspersed are valuable details of vineyard names, estates and designations, as well as general wine topics of interest. After the descriptive material about each winery Konrad gives a variety of tasting notes. He evaluates older vintages of wines no longer available for sale, and this is a boon for collectors and for those who wish to see at a glance the ongoing development of a particular wine. He gives probable dates for drinking peaks (check the legend on the French leaf). Gold prize winners have their medal identified. When a wine is dreck, he says so. Incredibly, some wineries did not want to participate. They are listed as such, so his directory remains inclusive, even if he was unable to rate their wines. Near the end of the book he has VQA Vintage Charts, 2004 1988, which are based on surveys of winemakers. This alone is worth the book s purchase. There is a category of foodbooks called little cookbooks ; these are usually placed at POS (point-of-sales) spots. I ve located a very good collection, mainly from Celestial Arts. Most of these books have no index, which is regrettable. There is VERY BLUEBERRY (Celestial Arts, 2005, 92 pages, $9.95). Jennifer Trainer Thompson wrote this one, and contributed 50 recipes for a mixed assortment of entrees, salads, breakfasts, desserts, and gifts . If you hurry up and buy the book, then you can clean out your freezer for jams, granola, breadsticks, even salsa. Clare Ferguson, a broadcaster-food writer, has OLIVE OIL (Ryland Peters & Small, 2005, 144 pages, $16.95) which gives us 60 recipes for all courses, including desserts and sides. The short book is a history of the groves, how it is made, harvested, and pressed. And she has a thorough section on olive oil s cosmetic usage. Good photographs too. Peter Mayle (who lived la vita loca with A Year in Provence ) chimes in with a short CONFESSIONS OF A FRENCH BAKER (Knopf, 2005, 95 pages, $22.95). Here he reveals breadmaking secrets and tips and recipes from the Chez Auzet bakery (operating since 1951; Gerard Auzet is a fourth- generation baker) in Cavaillon, as featured in his original book. He describes the baking process, the flours used, dough for baguettes, boules and batards. There are also bread and wine food pairings and matches for the adventuresome. The 16 recipes are for different kinds of breads, both sweet and savoury. It s a shame he didn t rant on about pain industriel. Marilyn Powell has written COOL: the story of ice cream (Penguin, 2005, 272 pages, $24), another fun book for party time. She s a Toronto-based writer, broadcaster and producer. Lots of trivia abound, such as the fact that the largest banana split in the world was made by Palm Dairies in Edmonton in 1988 44,689 pounds of ice cream, 9,688 pounds of chocolate syrup, and 537 pounds of toppings. There are also illustrations, anecdotes, and some famous recipes. A good social history. THE DONUT BOOK (Storey Publishing, 2005, 184 pages, $21.95) is by Sally Levitt Steinberg, granddaughter of the inventor of the doughnut-making machine. It was originally published in 1987 by Knopf, with only 18 recipes, some slight black and white illustrations, and no index (horrors!). Seventeen years later, she now has 28 recipes, lots of colour reproductions of historical adverts, photos, etc., an index (yeah!), and some updating -- commenting on organic ingredients, chains (Krispy Kreme (which is fading fast), Dunkin' Donuts, Tim Hortons), and websites. Recipes and illustrations are sourced, but not the text. Michael Turback s HOT CHOCOLATE (Ten Speed Press, 2005, 150 pages, $13.50) has more than 60 recipes for hot chocolate; some of these deal with solid food too. Recipes were contributed by chocolatiers from around the world, such as the Frrrozen Hot Chocolate from Manhattan s Serendipity 3. Turback also gives a history of liquid chocolate, and there are plenty of illustrations. What better time of year for this book as we segue into winter and Valentine s Day BOOK OF COFFEE (Hachette Illustrated, 2005, 128 pages, $19.95) and BOOK OF TEA (Hachette Illustrated, 2005, 128 pages, $19.95) were both published in 1999 in French in France. Anne Vantal provides about 28,000 words on coffee, while Annie Perrier-Robert does the same with tea. Both volumes come with over 200 photos, historical illustrations and drawings on glossy paper. The style is semi-academic. There are "ancient documents" and literary extracts where applicable. Both have a handful of recipes, bibliography (yea!), and website listings. Some small, nifty pocket reference guides can be useful for furtive browsing to show off your expertise. There is SUSHI (Chronicle Books, 2005, 80 pages, $11.95) which follows on last year s successful Dim Sum from the same publisher. It is billed as an unobtrusive companion to take on your next visit to a sushi palace. Chapters present pictures of sushi served by the average restaurant with a brief description. Other descriptions cover the types of fish, flavours and textures. Just take a quick peek under the table so you won t have to reveal your ignorance. For the rest of us, it can serve as a quick reference lookup. For wine lovers, there are a few travel guides. ACCESS CALIFORNIA WINE COUNTRY, 7th ed. (HarperCollins, 2005, 240 pages, $26.95) is a user- friendly guide that marries travel and wine. The title is misleading since it actually only refers to California wine country NORTH of San Francisco. There is no Livermore, no Monterey, no Santa Barbara, etc. So here are Napa, Sonoma, Mendocino, and Lake Counties, featuring their top attractions and worth a detour sights. What s here? Wine tasting events, fundraisers, restaurants, hotels, shopping, nightlife, places for gay travelers, offbeat places too There are Best sections which list activities from local vineyard owners. More than 175 wineries and vineyards are tracked, large and small, which welcome visitors (listed are names and numbers, websites). There are profiles on the major vintners. As with any handbook, there are lots of symbols and legends to decode, along with a colour-coded system for retrieval of data, maps of the areas (and thumbnail maps with street locations and a street-by- street approach). More than thirty-five spas (what s California without spas?) are also noted. The indexes are pretty good, and include the star ratings and prices for the wines, so that you don t have to go to the main text to find a recommendation. Two new entries in the Mitchell Beazley Discover Wine Country series are BORDEAUX (144 pages, $29.95) by Monty Waldin and BURGUNDY (144 pages, $29.95) by Patrick Matthews who is also the series editor. The emphasis in these books is on how to find great wines off the beaten track, along with a buying guide. The authors, all experienced travelers, show you which producers to visit plus how to get around, where to stay and eat, and some real insider info. These are great books for travelers; they come with maps, photos, and an index. If you are giving a party, then you ll need a copy of Peggy Post s EMILY POST S FAVORITE PARTY AND DINING TIPS (Collins Gems, 2005, 276 pages, $10.95). Most of the material has been drawn from Emily Post s Etiquette book, but it has been updated to take into account modern conventions, allowing for more choices. The pocket-sized book, about 3 by 5 , deals with table manners, eating out, parties, toasts, and house guests. A great read for a review of manners and tips on laying out flatware and glasses, etc. And, of course, it is compact. At every party, there ll be need for alcohol. THE FIELD GUIDE TO COCKTAILS (Quirk Productions, 2005, 313 pages, $19.95) has the subtitle: how to identify and prepare virtually every drink at the bar. Rob Chirico, bartender and writer, has recipes and short histories for about 300 libations (the classics to the contemporary), along with 200 colour photos. MONDO COCKTAIL (McArthur and Company, 2005, 250 pages, $24.95) is for the more serious drinker, the one who wants details behind his favourite cocktail. In this case, his favourite had better be one of 12, such as bloody mary, mojito, daiquiri, margarita, mint julep, manhattan, martini, gimlet, or sidecar. Author Christine Sismondo, who has also tended bar for 15 years, devotes about 20 pages to each, examining each cocktail in context of travel, history, preparation, and audience. There are interesting reproductions of historical advertisements. A good read for the holidays You want something totally off-the-wall? Look no further than the engaging THE ONE-PAN GOURMET (McGraw-Hill, 2005, 182 pages, $19.95) which was first issued in 1993. This is its second edition. These are old recipes recreated for the trail. Portions are for two people or one large meal for one person. You need calories when you are on the trail .Diet at home, eat on the trail . Words of wisdom. There is an illustrated guide to portable kitchens, menus (and how to plan a menu), and how to clean up. The 175 usable recipes and pocket size make this a great stocking stuffer for the bachelor in your life. ANNUALS ======= There is a sub-category of stocking stuffers that is really appreciated by wine and food lovers: the ANNUAL Most of these books are pocket guides, at least the wine ones are. The food books are regular-sized. But you can wedge them into a stocking -- somehow. There is THE BEST AMERICAN RECIPES 2005/2006; the year s top picks from books, magazines, newspapers and the Internet (Houghton Mifflin, 2005, 300 pages, $36.95) is out for the seventh time. All recipes (for all courses) are sourced, such as New York Times, Washington Post, Cosmopolitan, Saveur, email lists, cookbooks (Flay, Bertolli, Bayless, Trotter, Waters, Pepin, Lawson) even flyers. All are retested in the publisher s test kitchens, and comments are added about any difficulties or how to fix things. Trends noted include the use of silicone tools in the kitchen, the return of pecorino romano, grinding your own spices, and the resurgence of Scandinavian foods. BEST OF THE BEST; the best recipes from the 25 best cookbooks of the year (American Express, 2005, 287 pages, $42.95) is similarly shaped. More than 100 recipes, about four from each book, all re-tested. Cookbooks include Les Halles Cookbook (Anthony Bourdain), Celebration 101 (Rick Rodgers), perennials Emeril Lagasse, Marcella Hazan, Thomas Keller, Jamie Oliver. Twenty brand new recipes have been contributed by the cookbook authors; this is new this year. In addition, there are interviews, quotes, extra reading, and ingredient and technique advice. FOOD & WINE AN ENTIRE YEAR OF RECIPES 2005 (American Express, 2005, 408 pages, $42.95) delivers good value in its 650 recipes: why bother to subscribe? There are no adverts here. There are accompanying wine recommendations for just about every prep. Some categories have been rearranged to allow for a section on fast foods, healthy foods, comfort foods, and chef recipes for home use . There is a plethora of advice. Unfortunately, the year in mind is 2004, so the book will always be a year behind. Too bad. On to the wine annuals. The leaders are HUGH JOHNSON S POCKET WINE BOOK 2006 (Mitchell Beazley, 2005, 288 pages, $19.95) and OZ CLARKE S POCKET WINE GUIDE 2006 (Harcourt Books, 2005, 320 pages, $18.95). Both are guides to wines from all around the world, not just to the best wines. Similarities: Johnson claims more than 6000 wines are listed, while Clarke says 7000, but then recommends only 4000. News, vintage charts and data, glossaries, best value wines, and what to drink now are in both books. The major differences: Johnson has been at it longer and has more respect for his exactitude and scholarliness. His book is arranged by region; Clarke s book is in dictionary, A Z form (about 1600 main entries). It is really six of one, half a dozen of another. Johnson s entry for Canada climbed from 49 lines to 55 (big deal). Jackson-Triggs and Pelee Island have been added. Both books have notes on the 2004 vintage, along with a closer look at the 2003. It is fun to see both books and find out where they diverge. Note that Ozzie is selling for a buck less, but Johnson s book is available as a FREE CD- ROM if you spring for the slip cased set (see last week) Other wine annuals deal with recommended wines, not all the wines in the world. They can afford the space for more in-depth tasting notes (TNs). THE WINE LIST 2006; the top 250 wines of the year (Headline Books, 2005, 240 pages, $19.95) is by Matthew Jukes, wine writer for the Daily Mail. His annual has been published since 2001. Although British in orientation, the 250 wines chosen as the best usually appear in Canada. Full TNs, along with advice on food matching with wines and a gazetteer of the best wine estates in the world. The six major categories are covered (red, white, rose, sparkling, sweet, fortified). And there is advice on food matching. You can match this annual with ANDREA IMMER S 2006 WINE BUYING GUIDE FOR EVERYONE (Broadway Books, 2005, 255 pages, $17.95) which is her fourth edition. She looks at 700 top wines as found in many US stores and regular restaurants. Her choices are also available in Canada from time to time (200 wines were changed this year from the 2005 edition). There are comments on each wine from both consumers and wine trade professionals, along with TNs and a pronunciation guide. There is a section on new trends: screwcapped wines, pinot grigio, Chilean reds, Tuscan reds, Shiraz peaking. Maybe Tetra Paks next year? FOOD & WINE MAGAZINE S WINE GUIDE 2006 (American Express, 2005, 320 pages, $16.95) offers notes on 1300 wines from all over the globe; there are plenty of European wines here. Sections cover the elements of tasting, a Wine Value Finder (a listing of 50 rated wines that offer the best value for the price: thankfully, only one chardonnay is listed). Glossaries, guides, tips, matches, best of lists it goes on and on. New this year: 240 star producers are highlighted. Again, many of the wines can be found in Canada. New to me this season are three other books: SUPERPLONK 2006 (Collins, 2005, 288 pages, $19.95) is by Malcolm Gluck. He lists the top 1000 wines in the UK in a convenient disposable paperback format. These are all terrific wines at bargain prices, and many of them find their way over to our shores. The index of wine names also includes the ratings (out of 20), so you can quickly make an assessment. There is more stuff at his website superplonk.com. WINE BUYERS GUIDE (Mitchell Beazley, 2005, $14.95) comes from the annual Wine International magazine s competition (International Wine Challenge). Robert Joseph runs this one, and he has organized over 2250 wines, rated by quality and price, with full tasting notes. These are for sale in the UK, although the book has application to North America. THE ULTIMATE WINE LOVER S GUIDE 2006 (Sterling, 2005, 288 pages, $21.95) is from the US. Over 1000 wine selections are listed. Authors Fred DuBose and Evan Spingarn have a Wines for Food index which is certainly useful. Again, it is the US market, but there are good thumbnails of label reproductions. It s too much wishful thinking to have a similar series of books for Canada, given our limited market. The LCBO s decision to cancel the publication of its paper catalogue (pouring all of its resources into Vintages and Classics catalogues) is tempered by Toronto Life s annual wine buying guide, which comes out every December. EIGHTH ANNUAL FOOD AND WINE-RELATED HOLIDAY GIFT ARTICLE: wine, spirits, books, software, stocking stuffers, etc, DECEMBER 2004 =============================================================== By Dean Tudor, Gothic Epicures Writing, dtudor@ryerson.ca For my readers Always available at www.deantudor.com For Gothic Epicures, it gets harder each year to match up the recipient with the gift there are so many new and newish items out there!! I have cast the web for my newsletters and my Internet site, and I have come up with a decent selection to satisfy any pocketbook and any friend As always, I begin with an assortment of new toys and gadgets. One new item is the Wine Prism, a glass straw with a hole in the side. You suck in wine, and the hole helps to aerate it. Not for everyday drinking, but for tasting the first, finest moments of a quality wine. I ve tried it, and it works. It even makes cheap wine taste good on the initial palate. It comes in a carrying case, so you can take it to wine tastings. Worth a try, at $20US or so, through www.wineprism.com or 1- 800-322-8878. Another gadget is the Breville Wine Chiller. It chills a room-temperature bottle of wine in about 5 minutes, without ice, making it ideal for spontaneous/impromptu gatherings. There is a coolant (which must be pre-frozen), a timer, and an insulated carry bag. An Australian product, about $70 in Canada (www.breville.ca). Software this year has gone big and small. First the small. Wine writer Tony Aspler (www.tonyaspler.com) has developed a wine program and tasting notes for the PDA. There are details at his website. There is also Parker in Your Palm , a Robert Parker software for the PDA. The stand-alone version ($49.95 US) includes a database of 5,000 affordable wines from recent vintages. The version for eRobertParker.com subscribers is $29.95, and allows downloading of as many wines as can be stored on the available memory of your PDA. You can do a text search, a specified criteria search, or a vintage chart search. Now the big. There are online versions of cellar software, developing high-tech ways for collectors to manage their bottles. The on-line inventory, which you can look at from any computer with Internet access, gives you the chance to monitor the size, the value, the purchases, the drinkability dates, and even wine futures. Vinfolio is a company which helps customers create an inventory in their own home or at the company s warehouse. Through the company, you can photograph each bottle, enter it into a web database, and label it with a bar code. Changes are easy: after consuming or purchasing, just wave a wand over the label. Unfortunately, it only works in the US. Other countries have a send in a spreadsheet of their collection to be imported into the VinCellar software that is used. Vintrust is another firm. CellarTracker, though, is free for use. But you have to manually input your data and changes. About 1500 collectors use CellarTracker, with over 300,000 bottles in the collective databases. There is also a chat room for discussions about wine. collecting, vintages, TNs, etc. In between, of course, there are the software programs that run on your own PC. They all seem to come out of Australia or New Zealand must be something about being antipodeans. The latest is The Uncorked Cellar, from Australia. In addition to the usual database setup, it also has updates three times a year, with new material about wines and software upgrades. You can, of course, arrange and sort, and search for wines. It has a fairly complete guide to wines as well. You can see and print graphs, do advanced searches, lists of wines by year, peak periods of maturation, printable tags for the cellar, etc. There is a free evaluation copy for sixty days. The Full Mode will then cost you $99 Australian. There are less expensive versions of Uncorked Cellar, but they do not have the full functionality. Contact brian@uncork.com.au for more details. Gift certificates are always appreciated. You can get them at the LCBO, Indigo, Amazon, any book store, but can you get them for wine appreciation? I suppose any wine education course will take your money on behalf of someone you wish to sign up for a course. But why bother? Try a gift certificate from The Centre for Vine Affairs (CVA) which runs out of the Crush Wine Bar. This will allow your recipient to sign up for anything he or she wants, on his or her own terms. Most of the tastings are limited to 24 people at any one time, and the tastings are themed. For details on certificates, call John Szabo at info@thecva.ca or 416-219-5873. Wine storage is also useful. In Toronto, there is the Fine Wine Reserve at King and Spadina Streets (www.finewinereserve.com) run by Marc Russell as a full-time venture. In addition to storage, he has some tasting facilities too (the Wine Writers Circle of Canada held a recent meeting there). It is secure and climate-controlled (13.5 degrees, 60% humidity), with space for 12,000 cases (5,000 square feet). The entranceway has pressurized rooms, and there are seven separate layers of security including thumbprints. Marc has room for both private cellaring and custodial cellaring. Access is 24/7. Gift certificates are available, such as a year s storage. Stocking stuffers are at the top of everybody s gift list: something affordable ($10 - $30) that can also double as a host gift, something small and lightweight. In the past few years, card sets have developed. Silverback, through Whitecap, has a series of Smarts games. There are FOODSMARTS (Whitecap, 2004, ISBN 0-9721876-2-6, $29.95) and WINESMARTS (Whitecap, 2004, ISBN 0-9721876-0-X, $29.95) which are boxed sets of 100 questions-and-answers cards, divided into four categories including ingredients or grapes, vocabulary, regions or cuisines, and wild cards. Each has a 12-page tip guide plus a score sheet. Lots of fun for over the holidays. THE CHRISTMAS COOKIE DECK (Chronicle Books, 2004; distr. Raincoast, ISBN 0-8118-4344-0, $20.95) presents 60 recipe cards for traditional favourites (gingerbread, Lebkuchen, Norwegian lace cookies, brownie cookies) and some contemporary ones too. Perfect for that cookie exchange you ve always wanted to start .Also from Chronicle Books is THE BUBBLY DECK (ISBN 0-8118-4296-7, $20.95), a 50 card set detailing the history, the vocabulary, the food pairing, the toasts, plus 40 recipes for such as Kir Royale and Champagne Sunsets and the classic sugar cube Champagne Cocktail PARTY DRINKS (Ryland Peters & Small, 2004; distr. Thomas Allen, ISBN 1-84172-771-7, $19.95) goes with PARTY FOOD (ISBN 1-84172-770-9, $19.95). Both are collections of 40 laminated cards with colour photos. Party Drinks includes recipes for margaritas, coolers, champagne cocktails, martinis, while Party Foods has mini wraps, spiced nuts, potato skins, and sweets too Other non-book stuffers include themed mini notebooks from Ryland Peters & Small, distributed by Thomas Allen, specifically, CELLAR NOTES (ISBN 1-84172-749-0, $9.95) and RECIPE NOTES (ISBN 1-84172-747-4, $9.95). Each book has 96 lined pages, a wire-o-binding, and an elastic closure band. The wine book has space for white wine, red wine, sparklers. The food book has soups and salads, eggs and cheese, pasta and rice, fish and meat, sweets and party food. Both books are meant for those people who need organizing. WINENOTES (Silverback, 2004; distr. Whitecap, ISBN 0-9721876-1-8, $19.95) has 150 pages for notes (two wines to a page), plus tips on decoding wine labels, grape varieties, and even regional maps. Portable, of course, for that wine tour of Okanagan or Finger Lakes or Niagara, Napa, Sonoma, Willamette, etc. One drawback: the book has no space for rose, so don t taste any of them Calendars are monster hits, both wall and desk. The best of the desk are the two page-a-day calendars from Workman (distr. Thomas Allen). THE WINE LOVER S CALENDAR 2005(ISBN 0-7611-3174-4, $14.95) has been put together by Karen MacNeil, author of The Wine Bible. There is a new varietal highlighted each month, tips galore for pouring and tasting, food and wine matching, etc. etc. 137 must try wines are highlighted. 365 BOTTLES OF BEER FOR THE YEAR 2005 (ISBN 0-7611-3349-6, $14.95) is by Bob Klein, author of The Beer Lover s Rating Guide. Most of the beers appear as imports in Canada, but otherwise there are few Canadian brews here. Other material here includes beer festivals, beer facts, label lore and vocabulary. If you buy and of the PAD calendars, then you can go online to the website and pick up other stuff, usually free There is a category of foodbooks called little cookbooks ; these are usually placed at POS (point-of-sales) spots. I ve located a very good collection, mainly from Celestial Arts and distributed by Ten Speed Press. Most of these books have no index, which is regrettable. There is VERY PESTO (ISBN 1-58761-208-9, $8.95 paper) with 30 recipes (17 for herb pestos) for pasta, appetizers, salads, and sides and pizza. It was originally available in 1985. VERY SALAD DRESSING (ISBN 1-58761-209-7, $8.95 paper) has 50 recipes, involving oil and vinegar dressings, creamy salad dressings, dressings with fruits and vegetables and marinades. It was first published in 1997. THE ASPARAGUS FESTIVAL COOKBOOK (ISBN 1-58761-174-0, $8.95 paper) was first published in 1986; it has the winning recipes from the Stockton California Asparagus Festival, a three day event drawing 100,000 eaters. There are about 50 recipes here, including desserts. Some small, nifty pocket reference guides can be useful for furtive browsing to show off your expertise. There is DIM SUM (Chronicle Books, 2004; distr. Raincoast, ISBN 0-8118-4178-2, $10.95 paper) which is a pictorial guide to all the main dishes (shrimp dumplings, etc.) plus chopstick usage and etiquette. Categories include steamed, deep fried, pan fried, congee, and desserts. All in 80 pages. HarperCollins has a Gems series. There is COLLINS GEM WHISKY (HarperCollins, 2004, 239 pages, ISBN 0-00-714411-3, $11.95 paper covers) by Carol P. Shaw. It was first published in 1993; this is the latest edition with updates to single malts and their marketing. 150 Scotches are covered. There are details of age, strength, and taste rating, with lots of small but useful photos. There is even a history and description of miniatures, plus website data. COLLINS GEM HERBS AND SPICES (HarperCollins, 2004, 240 pages, ISBN 0-00-712197-0, $11.95 paper covers) covers 90 herbs and spices, with usage in cooking and medicine. Material includes home cultivation and subsequent storage. Like the Scotch book, the arrangement is alphabetical from alecost to yarrow , each with a colour photograph. There is a sub-category of stocking stuffers that is really appreciated by wine and food lovers: the ANNUAL Most of these books are pocket guides, at least the wine ones are. The food books are regular-sized. There is THE BEST AMERICAN RECIPES 2004/2005; the year s top picks from books, magazines, newspapers and the Internet (Thomas Allen, 2004, ISBN 061845506X, 300 pages, $37.95) is out for the sixth time. All recipes (for all courses) are sourced, such as New York Times, Washington Post, Cosmopolitan, Saveur, email lists, cookbooks (Flay, Bertolli, Bayless, Trotter, Lawson) even flyers. All are retested in the publisher s test kitchens, and comments are added about any difficulties or how to fix things. Trends noted include the use of silicone tools in the kitchen, the return of pecorino Romano, grinding your own spices, and the resurgence of Scandinavian foods. BEST OF THE BEST; the best recipes from the 25 best cookbooks of the year (American Express, 2004; distr. Canadian Manda Group, ISBN 1-932624-00-7, 287 pages, $44.95) is similarly shaped. More than 100 recipes, about four from each book, all re-tested. Cookbooks include From Emeril s Kitchen , Nigella Lawson s Forever Summer , Bouley s East of Paris , and Wolfert s The Slow Mediterranean Kitchen . This is its seventh year of production. On to the wine annuals. The leaders are HUGH JOHNSON S POCKET WINE BOOK 2005 (Mitchell Beazley, 2004; distr. McArthur, ISBN 1-84000-895-4, 288 pages, $19.95) and OZ CLARKE S POCKET WINE GUIDE 2005 (Harcourt Books, 2004; distr. Raincoast, 320 pages, $20). Both are guides to wines from all around the world, not just to the best wines. Similarities: Johnson claims 6000 wines are listed, while Clarke says 7000. News, vintage charts and data, glossaries, best value wines, and what to drink now are in both books. The major differences: Johnson has been at it longer and has more respect for his exactitude and scholarliness. His book is arranged by region; Clarke s book is in dictionary, A Z form. It is really six of one, half a dozen of another. Almost annual is MICHAEL JACKSON S COMPLETE GUIDE TO SINGLE MALT SCOTCH (Running Press, 2004; distr. HarperCollins, ISBN 0-7624-1313-1, 448 pages, $38.50) now in its fifth edition. The history and corporate sections have been revised and brought forward. There is a dictionary arrangement for the single malts, arranged by distillery. More than one thousand TNs are complemented by sharp photos of the distilleries. A mammoth undertaking at a value price. Also almost annual is the WINDOWS ON THE WORLD COMPLETE WINE COURSE: 2005 EDITION (Sterling Books, 2004, distr. by Canadian Manda, ISBN 1-4027-1733-4, $37.95) an absolute bargain, written and revised by Kevin Zraly. It was last published two years ago. Unfortunately, Windows of the World went down on 9/11, but it continues to live on through the new editions. This is one of the best of the introductory wine course books, with basic data supplemented by a generous selection of questions and answers . There is a newer North American wine supplement with maps and AVAs explained. Full-colour labels and more maps complement the region-by-region vintage analyses. Other wine annuals deal with recommended wines. They can afford the space for more, in depth TNs. THE WINE LIST 2005; the top 250 wines of the year (Headline Books, 2004, distr. McArthur, ISBN 0-7553-1250-3, 240 pages, $18.95 paper covers) by Matthew Jukes, wine writer for the Daily Mail. His annual has been published since 2002. Although British in orientation, the 250 wines chosen as the best usually appear in Canada. Full TNs, along with advice on food matching with wines and a gazetteer of the best wine estates in the world. The six major categories are covered (red, white, rose, sparkling, sweet, and fortified). You can match this annual with ANDREA IMMER S 2005 WINE BUYING GUIDE FOR EVERYONE (Broadway Books, 2004, ISBN 0-7679-1545-3, 255 pages, $17.95) which is her third edition. She looks at 650 top wines as found in many US stores and regular restaurants. Her choices are also available in Canada from time to time (200 wines were changed this year from the 2004 edition). There are comments on each wine from both consumers and wine trade professionals, along with TNs and a pronunciation guide. There is a section on new trends: prices up, Two Buck Chuck, pinot grigio, Chilean reds, Tuscan reds, Shiraz peaking. FOOD & WINE MAGAZINE S WINE GUIDE 2005 (American Express, 2004; distr. by Canadian Manda Group, ISBN 0-916103-98-6, 320 pages, $17.95) offers notes on 1400 wines from all over the globe; there are plenty of European wines here. Sections cover the elements of tasting, a Wine Value Finder (a listing of 50 rated wines that offer the best value for the price: thankfully, only one chardonnay is listed). Glossaries, guides, tips, matches, best of lists it goes on and on. Again, many of the wines can be found in Canada. Turning to wines and spirits, I see where the LCBO has unleashed more special gift products than ever before, with a dizzying variety of single bottles (with and without packaging), small bottles, combined bottles, large bottles, and bizarre bottles. And this goes for both wine AND spirits. Rather than recite a whole slew of items, I can easily refer you to www.lcbo.com where it is all laid out. The LCBO has also published two catalogues. One is Vintages Holiday Gifts 2004; the other is Ultimate Holiday Gift Guide 2004. The wine media get to pre- taste some of these items every November. Most of the time they taste as always: the packaging is just for the fancy gift. Leading the parade of the bizarre bottles is Napoleon the Cognac Dog (+600205, $49.95), a dachshund-shaped bottle with 350 mL of cognac One of the less expensive presentations. There are other forms, such as a Dolphin, a Horse, a Pig, a Cat, etc. (check with the agent MCO at 905-562-1392). There is a Cinderella shoe grappa with cherry liqueur for that oh-so particular shoe (or foot) fetish person (+650143, 350 mL, $39.95). Something different from the US, there is Jack Daniel s Single Barrel Tennessee Whiskey, 94 proof, the only one from Tennessee. Each bottle is hand-labeled with distinctive information about that barrel. And, of course, it is charcoal-mellowed first (+480616, $50.45). Continuing with the grain, there is also a new Christmas treat on the market in beers: Mahr s Brau Christmas Bock Beer, from Bamberger Germany, made from barley malt, 6.5% alcohol, 500 mL for $3.25 (+676031). If you need something old, try the value-priced Quinta do Castelinho 1961, a Portuguese colheita port now approaching the age of 43. It s in the Vintages Classics Catalogue, and comes in a satin-lined suedette gift box with an extra re-usable cork (not that it would last that long in my house). Distinctively rich aromas, rancio tones, walnuts, cheese, the colour of brandy with tons of barrel aging. An interesting concept is the collection of smaller bottles. If you ve got a lot of money to blow, then buy the whole set for the recipient. Otherwise, this would be the perfect opportunity to divide and conquer by splitting up the grouping. Thus, the delightful Darroze Bas Armagnac 3-bottle 10-year-old gift set (200 mL apiece) can be given outright to one or three friends (or even two friends if you keep one for yourself). A mere $84.95 a set (+650101). Similarly, the Macallan Single Highland Malt Gift Pack has three bottles, 333 mL apiece: 10 Years Old, Elegancia 1991, and Cask Strength 10 Years Old (+650218, $119.95). If you are looking for a quick and easy hostess gift for holiday parties, get a Gromoff Nutcracker ornament. Inside each collectible mannequin is a 50 mL bottle of Gromoff vodka from Russia (+600189, $9.95). The Pommery Pop Art Collection has three 200 mL bottles, with fashionably weird art on the bottle. Although the LCBO description implies a screw cap, the photograph clearly shows a hood used with cork. Give to three of your good friends (+561647, $45.95). As for wine, look no further than the bizarre Georges DuBoeuf New Generation gift pack. The red wine is a Merlot Reserve 2002 from D Oc; the white wine is a Chardonnay 2002 from the same area. These colourful bottles demand that you stick a candle into the empties, after consumption (+561621, $27.95)! There is a quaffable, 6.5% alcohol, Petalo Il Vino Dell amore Moscato sparkler (+328930, $29.40) which comes with four glasses. Of special note to thrifty purchasers: the Banrock Station Christmas Gift Pack of Chardonnay and Shiraz from the land of Oz retails for $18.25, which is twenty cents cheaper than the combined price (+328880). For the unusual, there is the Matraaljai Pinot Noir 2002 from Hungary, which comes in its own framed wooden carrying case plus a rope handle (+328971, $14.95). For value, try the Vina Tarapaca Cabernet Sauvignon Gift Box, an enclosed wooden box with a rope handle, full of juicy black fruit wine from Chile, for a mere $10.95 (+623603). For Ontario wines, there are many, many different ways to celebrate Christmas. Just about all of them are NOT at the LCBO. One of my favourite values is the Colio Lily 2002 VQA sparkler, cuvee close method. For Christmas, it comes with two Bohemia crystal champagne glasses (with no lips) and a box. Special gift packages from Ontario wineries include crates, boxes, and baskets many of them customized. You can check their websites through my Wines, Beers and Spirits of the Net at www.ryerson.ca/~dtudor/wine.htm. Some examples from Angels Gate includes the Connoisseur Collection ($99.25 for a wooden case, three wines, and two Riedel chardonnay nine tumblers) and the Chef s Basket ($89.50 for a basket with salsa, crackers, salad dressing, syrup, radiatore, chocolates, recipes, two bottles of wine). From EastDell, there is the Wine Lover's Tasting (choice of EastDell wine and a tutored food-and-wine tasting in EastDell's loft, priced from $30 per couple, including gift bottle of wine). Or, Bubbles & Brunch (a bottle of Cuv e Brut and Brunch for Two in EastDell's Bench Bistro including a glass of sparkling wine each during brunch, $70 per couple, including gift bottle of Cuv e Brut). EastDell also their Adventures In Winemaking. Send your favourite person to one class or all of EastDell's wine-and-dine series beginning January 2005. This is an interactive evening, including guest speaker, wine tasting and three- course winemaker's supper. 6:30 p.m. to 9 p.m. $55 p.p. per class plus cost of the gift bottle of wine. Call EastDell at 905-563-9463 Coffee table books have their place in the gift scheme: just about every such book is only bought as a gift! And don t let the prices daunt you Most expensive books are available at a discount from Amazon.Ca or Indigo with free delivery thrown in, above a certain price (usually $39). This year s alcohol parade is led by SCOTCH WHISKY; a liquid history (Cassell Illustrated, 2003; distr. by Canadian Manda Group, 288 pages, ISBN 1-84403-078-4, $59.95), authored by Charles MacLean, who has been a prolific writer on whisky for over 20 years. Most recently he has been Editor at Large of Whisky Magazine. The oversized book has historical photos, corporate histories, the development of the drink, some data on temperance movements and modern day operations. The style is largely anecdotal in a posh presentation. From the wine side, there are three definite winners. One is BURGUNDY AND ITS WINES (Raincoast, 2004, 144 pages, ISBN 1-55192-665-2, $39.95) by Nicholas Faith with Andy Katz photos. It is in the same series as Bordeaux and Its Wines (Joseph) and Tuscany and Its Wines (Johnson). Material covers the culture, history, landscapes, peoples, foods and wines. It is meant for the traveler (armchair or otherwise), but attempts to cover thousands of stubbornly individualistic wine- makers . The second is WINES OF SOUTH AMERICA (Mitchell Beazley, 2003; distr. by McArthur, 192 pages, ISBN 1-84000-609-9, $60), by Monty Waldin who has worked around the world for a range of wine producers in Bordeaux, Chile, California and Germany. He is also a free-lance writer, winning a major prize for his Organic Wine Guide in 1999. The gorgeous pictures are by Jason Lowe. There are lots of interviews and quotes from sources. Chile gets 80 pages, Argentina has 60 pages, even Uruguay gets 26. Bolivia, Brazil, Peru and Venezuela have a handful. Key facts, maps, notes on producers, but no TNs. The third is NAPA VALLEY (Chronicle Books, 2004; distr. Raincoast, ISBN 0-8118-4088, 120 pages, $27.95 paper covers), now in its fourth edition (first published in 1993). The glossy book has great photos from Richard Gillette, and states which wineries have the best architecture, panorama view, art works on view, gardens, picnic sites. There are sections on local history and winemaking, winery tours, best times to come to Napa, directory data. Twenty-eight major wineries are covered. The fourth is an omnium gatherum of wine history: THE STORY OF WINE; new illustrated edition (Mitchell Beazley, 2004; distr. McArthur, ISBN 1-84000-972-1, 256 pages, $50) by the prolific Hugh Johnson. It was originally issued in 1989 to accompany his TV series of the time. Now it has been revised, condensed, and updated through the past fifteen years to take into account the dramatic upsurge of the New World, previously almost ignored in his series. A fabulous presentation of words and illustrations (almost all historical), marred somewhat by the non- inclusion of icewine. The first edition was the winner of EIGHT major book awards! The food parade of coffee table books is gastroporn at its excessive best. I ve reviewed many expensive books in my monthly column, and all of those books had extensive recipes. Here, I ll just cover the more juicy ones, the one with few recipes. First up is PIERRE GAGNAIRE; reflections on culinary artistry (Stewart, Tabori & Chang, 2003; distr. by Canadian Manda Group, 240 pages, ISBN 1-58479-316-3, $75), by the self-named Michelin three-starred chef. He opened his first restaurant in 1980 in France. He also owns Sketch in London. There are no recipes in this book: just mouth-drooling photos of his creations, photographed between January and November 2000. This is great photography (by Jean Louis Bloch Linee) of finished preps, plus zooms and close-ups. There are 170 dishes here, in full colour. Gagnaire became famous for his architectural nature, both horizontal and vertical. And you can plainly see that in the photos. FOOD AND TRAVELS ASIA (Mitchell Beazley, 2004; distr. McArthur, ISBN 1-84000-907-1, 240 pages, $50) is by Alastair Hendry, a renowned food writer and photographer who has won multiple awards. Here he travels to Burma, India, Thailand, Laos, Vietnam, Singapore, and Bali. These are stories of home-cooking, with photographed people, places, and things, not to mention some recipes. An interesting travelogue. BRINGING TUSCANY HOME; sensuous style from the heart of Italy (Broadway Books, 2004; distr. by Random House, 228 pages, ISBN 0-7679-1746-4, $42) is by Frances Mayes, successful author of Under the Tuscan Sun and other books dealing with Tuscany. This one appears to be the next logical development, and is being heavily promoted for this season. It is mainly about home decorating with a side on cooking-eating-drinking: how to choose a Tuscan colour palette and personalize a room, how to cultivate a Tuscan garden, how to set a Tuscan table, what s in the Tuscan kitchen and larder (olive oil, limoncello, panini, pesto), and Tuscan wines (too brief). Great photos of Tuscan Villa lifestyle, but only 25 recipes. There are resource lists for shoppers and travelers on where to find Tuscan goodies. At the other end of the coffee table books is FOOD; a culinary history from antiquity to the present (Penguin Books, 2004, ISBN 0-14-029658-1, 592 pages, $37.50 paper covers). It was first published in Rome in 1996, then in English by Columbia University Press, and is now available as a Penguin paperback. J.L. Flandrini and M. Montanari did the editorial work. It deals with a lot of origins, with a mostly European perspective on food history. There are reproductions of art works, but all are in black and white only. They editors try to address the question: why are the same foods prepared differently in different countries? Economic and demographic factors play a hand. They contend also that the roots of modern culinary history lie deep within France. That may be so, but the symbolic aspects of eating still need to convince me. Nevertheless, an affordable posh looking book which makes you think. For a coffee table communal with nature over these holidays, look no further than to Andy Noseworthy. You should see what this acclaimed artist does with wood and vines, combining landscape with art. HAND TO EARTH (Abrams, 2004; distr. Canadian Manda Group, 196 pages, ISBN 0- 8109-9180-2 paper covers, $60) is now available in paperback. It is a retrospective covering 1976 through 1990. There are 200 illustrations featuring early examples of his ephemeral art (leaves, stalks, sand and especially snow). A good precursor to a necessary viewing of his documentary Rivers and Tides which was released last year. Commissions take him all over the world, and these are noted in the movie. A pictorial remembrance of the film is PASSAGE (Abrams, 2004; distr. Canadian Manda, 168 pages, ISBN 0-8109-5586-5, $90) which focuses on the paths that people, rivers, landscapes, and stones take through space and time: cairns, elm trees, beaches, white chalk path, and the Garden of Stones at the Museum of Jewish Heritage (NYC). For the more literate person, there are, of course, NOVELS on a wine theme. Leading this year s crush is Peter Mayle s A GOOD YEAR (Knopf, 2004, 287 pages, ISBN 0-375-40591-7, $34), which stars Max Skinner as a fish-out-of-water vineyard owner in Provence (his late uncle left it to him). There are lots of comely wenches, food and wine in this book of great fun. Mayles is the author of A YEAR IN PROVENCE. This is his ninth book and fifth novel. And let s not forget Canada s leading wine novelist, Tony Aspler. It's murder in the wine business, he says punningly. He is the creator of these vintage mystery novels in which Ezra Brant (an internationally known wine writer) solves an intriguing series of murders in three of the world's most renowned wine regions. Along the way, Brant tastes his way through the fascinating inner sanctum of the wine world, from exclusive award ceremonies to centuries-old and suspenseful wine cellar. So follow Tony Aspler's fictional wine writer-detective in BLOOD IS THICKER THAN BEAUJOLAIS, THE BEAST OF BARBARESCO, and DEATH ON THE DOURO. An ideal Christmas gift for the wine lover/mystery buff in your life. Tony will autograph copies to you or your designated recipient. One title: $12.84 (includes GST) + $6 postage/handling. Set of three - $32.10 (includes GST) + $8 postage/handling. To order email tony.aspler@sympatico.ca or visit www.tonyaspler.com . Send cheques or money orders to: Tony Aspler, 53 Craighurst Ave., Toronto ON M4R 1J9. Related to novels are the memoirs of writers, chefs, and wine people. Some have called these memoirs creative non-fiction , suffering from embellishments and gilding. And also suffering from a lack of indexing. Nevertheless, they are rewarding to read. Who cares about poetic license? Here then are some that stood out from last year s run, and any of them would make great gifts for the reader. SHAKEN AND STIRRED; through the martini glass and other drinking adventures (HarperCollins, 2004, ISBN 0-06-074044-2, 192 pages, $25.50) is by William L. Hamilton. This is a guide to the after-five lifestyle in New York. Hamilton writes the bi-weekly Shaken and Stirred column for the New York Times Style section, and this is a collection of his essays: 40 columns expanded, along with 25 unpublished efforts. Go on a pub crawl to the various lounges and bars in NYC. Or stay home and make drinks from his 60 plus recipes. THE ART OF EATING (John Wiley, 2004, ISBN 0-7645-4261- 3, 784 pages, $31.99 paper) is by M.F.K. Fisher. This is the classic collection, first published in 1954 as a gathering of five of her food books: Serve It Forth, Consider the Oyster, How to Cook a Wolf, The Gastronome and Me, An Alphabet for Gourmets. It has now been reissued as a 50th Anniversary Edition in an affordable paperback, with various appreciations written by people most affected by her (Julia Child, Alice Waters, Ruth Reichl, James Villas). FORK IT OVER; the intrepid adventures of a professional eater (HarperCollins, 2004, ISBN 0-06- 058629-X, 324 pages, $34.95) is by Alan Richman, an 11-time James Beard award winner. The majority had appeared in GQ and Food & Wine magazines. Here are restaurant reviews and anecdotes from around the world. Some of his wittiest stuff was his article on wine expectoration (wine spitting) and drinking wines with US wine collectors in restaurants in France. Well worth a read. On the road again we go with TASTING PLEASURE; confessions of a wine lover (Penguin Books, ISBN 0-14-027001-9, 342 pages, $22.99 paper covers) which is Jancis Robinson s memoirs: who she meets, where she goes, how she got started, and even some tasting notes. She s the editor of Oxford Companion to Wine, and has been slowly assuming responsibility for Hugh Johnson s wine book properties. IS THERE A NUTMEG IN THE HOUSE? (Penguin Books, ISBN 0-14-029290-X, 322 pages, $20.99) is by Elizabeth David, a sequel to An Omelette and a Glass of Wine . Both books were published posthumously. Both are anthologies, a selection of her published writings, as well as material from her files, letters and notes, never before published, from the 1950s through to 1980s. Plus 150 recipes of every sort (all indexed, of course). LOVE AND SWEET FOOD; a culinary memoir (Thomas Allen, 2004, ISBN 0-88762-153-8, $24.95) comes from the pen of Austin Clarke, a Giller Prize-winning author who has detailed his basic Barbados roots. These are the food memories and recipes from his childhood, concentrating on chicken, rice, okra, salt, and beef (when available). Here you will find smoked ham hocks with lima beans, pigtails and rice, kingfish and white rice, split-pea soup, pepper pot pelau, oxtails with mushrooms and rice. The recipes are in a separate section, and unfortunately there is no index to the recipes nor to the memoirs. A THOUSAND DAYS IN TUSCANY; a bittersweet adventure (Workman, 2004; distr. Thomas Allen, ISBN 1-56512-392, $35.95) is by Marlena de Blasi, who also wrote A Thousand Days in Venice . She (an American chef and journalist) and her Italian husband are now repairing an old stable to live in. There is no phone, no central heating, no real kitchen. Gee, life is tough. De Blasi goes down the fish-out-of-water path, describing her life with the locals, the food, and the wines. She combs the outdoor markets, harvests grapes, goes to an olive mill, and the like. There are a few recipes scattered through the book. GREEK SALAD; a Dionysian travelogue (Wine Appreciation Guild, 2004, 279 pages, $14.95US) is by Miles Lambert-Gocs, a wine writer (he produced The Wines of Greece for Faber and Faber). He covers in 26 humourous essays three regions: the Aegean Islands and Crete, the Mainland, and the Ionian Islands and Corfu. Just about everything happens in the tavernas. The backdrop is local food and wine, plus the usual assortment of local characters. There are even some regional maps, so that you can know where you are. Other related but non-vinous books include the remarkably efficient RECIPE FILE (Ryland Peters and Small, 2004; distr. Thomas Allen, 144 pages, ISBN 1-84172-762-8, $29.95) which was originally published in 2001 as My Cooking Journal but has now been revamped. It s a place to keep all the scraps of recipe cards, notes, lists, addresses, clippings, ideas, in one place. It is organized on themes, so it becomes an elegant cookery book, journal, notepad, and directory. There are lined sheets for your own notes. There are also a few dozen classic recipes already in the book. Physically, the book has folders, concealed wire bindings, and an elastic banded closure to keep it all tidy. Napkin folding has apparently gone big business . I ve reviewed at least three guidebooks over the past two years, and there are two more issued this year. THE ART OF NAPKIN FOLDING (Laurel Glen, 2004; distr. by Raincoast, 64 pages, ISBN 1-59223-192-6, $21.95) is unique in that, in addition to the illustrated book, there is a practice napkin. The book is origami based (the author Gay Merrill Gross is an expert). The designs are arranged in order of difficulty, and there are also unique table settings. Gross also claims copyright for seven of the 35 designs. The other is STYLISH NAPKINS (New Holland, 2003; distr. Canadian Manda, 64 pages, ISBN 1-84330-541-0, $22.95) which promises that the 20 napkin forms can be done in five minutes each. It too seems to be origami-based, and the book was originally published in 1998. The price difference can be put up to the use of more colours in the New Holland book. For the refreshing side of the holidays, a good gift for the music lover is THE PENGUIN GUIDE TO JAZZ ON CD (Penguin Books, 2004, 1725 pages, ISBN 0-14-101416-4 paper covers, $38), now in its seventh edition. It first appeared in 1992. It must be the world s leading guide to recorded jazz, with plenty of facts and opinions and discographic listings and analyses. A book to leaf through while listening to jazz and savouring a glass of sherry or port. To continue refreshing, you might also want to cleanse yourself of the ravages of fatty foods and excessive alcohol. The perfect book is THE HIP CHICK S GUIDE TO MACROBIOTICS (Penguin Books, 2004, 289 pages, ISBN 1-58333- 205-7 paper covers, $25) an unfortunately named title since it may put off anybody who is not a hip chick . Guys are eligible too .Author Jessica Porter, a Canadian who now lives in Maine, teaches macrobiotic cooking. Cooking tips and recipes are combined with lifestyle attitudes and diets that are effective for a brief regime. Unavoidable, but necessary in life. Have a Merry and a Happy ..Best, Dean Tudor. SEVENTH ANNUAL HOLIDAY GIFTING ARTICLE By Dean Tudor, Gothic Epicures Writing For my readers . Always available at www.ryerson.ca/~dtudor For Gothic Epicures, it gets harder each year to match up the recipient with the gift there are so many new and newish items out there!! I have cast my web for my newsletters and my Internet site, and I have come up with a decent selection to satisfy any pocketbook and any friend I was unable to find anything really new in the way of wine accessories and wine software. Prices seem to be tumbling for screwpull-type corkscrews. I know that you can buy Chinese knockoffs for $1.75US apiece (wholesale price, lots of 144) Software seems to been corralled by Wine Advocate, with plenty of Robert Parker s tasting notes Continuing in the market are plenty of wrappings (bags, boxes) through the LCBO www.lcbogifts.com and the usual gift shops. But nothing new in designs or patterns. Label Lifters continue to be available: these are stocking stuffer items, 12 to a package for $8.95. With proper application, they take labels off wine bottles Check their availability at www.vna.on.ca . VNA (Vintage Niagara Adventures) also have a Wine Tasting for Fun kit, which provides the essentials for hosting a blind tasting (forms, wine glass tags, chilling bags, wine lifters, etc.), only $17.95 If you are not sure on what to buy for a wine lover, try a gift certificate at the Centre for Vine Affairs. The CVA holds its informative tastings at Crush Wine Bar, usually limited to 24 at a time. They have themed events, and they are a venue for wine education courses from Wine Access magazine. For details, email cva@crushwinebar.com or call John Szabo at 416-219-5873. There are huge selections of books for the wine lover. Let me start with the modestly priced stocking stuffers or host gifts. These are just about all under $20, with many at or near ten bucks. First up is my colleague Tony Aspler s Pocket Wine Companion, volume one Look Further Into the World of Wine packed with concise data for $3.95. It s a fold out sheet, like a map, with different categories of rules or suggestions, such as how to read wine labels (old world style and new world style are illustrated) and the precision of wine knowledge through sight, smell, taste. There is also material on wine service, VQA, winespeak, wine gifts, wine in restaurants, varietals, wine and food pairings. This is a top level summary information source covering several topics, in an easy-to-read portable format. It is available at many LCBO stores and at Chapters/Indigo. If you cannot find it, contact the publisher Thompson Vintage Trade www.vintagetrade.ca 1-866-390- 8745. Another form of stocking stuffer is the Deck set: a box of fifty or so cards, playing card shape, to describe something. These are not game cards, but rather easily accessible items on themes. For example, there is the Beer Deck which is 50 ways to sip and savor, by Babs Harrison. Fifty cards come in a shrink-wrapped lidded box, and each card describes a type of beer, such as Belgian wheat beer, brown porter, steam beer, barleywine, gueze, bitter, pilsner, Trappist ale, etc. Plus food matches. The Wine Deck by wine writer Brian St.Pierre, is similar: fifty cards describe the origin, reputation, taste, and food matches for Late Harvest Riesling, Vin Santo, Sauternes, Muscat, Madeira, Port, plus reds, whites, sparklers, and winemaking. These are fun ways to learn about wines, beers and spirits and they are a great size! Others in the series include Summer Cocktails Deck by Penelope Wisner, with fifty recipes (some non-alcoholic) for summer patios (on the deck, as it were) plus photos and histories; Bartender s Deck by Philip Collins, with classic recipes for martinis, mint julep, stinger, etc. Cocktail Hour by Babs Harrison has more complicated items such as tequila sunrise and mai tai but no duplications. Cocktail Food by Mary Barber and Sara Whiteford is a slightly larger deck, to accommodate more text for food recipes (smoked salmon and cream cheese croquettes, chipotle shrimp salad in tortilla cups). There is a folding card here with data on how to do food at a cocktail party (supplies, food pairing, portion control), plus matching ( big and bold , light and delicate ). Each card has a recipe plus a pix of the finished product. These are all published by Chronicle Books of San Francisco, and cost $22.95 in Canada (the Cocktail Food deck is a couple of dollars more). If you cannot find them, contact Raincoast, the distributors, www.raincoast.com Another set of deck cards have been issued by Black Dog and Leventhal (distributed by Thomas Allen in Canada). One is Martinis by Sally Ann Berk, 50 classic recipes with photos, e.g. Waikiki Martini (using pineapple vodka), the James Bond, Cosmopolitan, Gibson, Gimlet. Another is Toasts for All Occasions by Sean Kelly. The fifty cards here have four blessings and cheers on each card, some serious and some funny. There is a card of international cheers (a cheat-sheet) with proust, skal, cin cin but no chimo. Each card comes with a classic New Yorker cartoon about weddings, retirements, deaths, etc. Both sets are a little larger in format than the Chronicle deck series, so they re a bit pricier. But good nevertheless as an actual stuffer. For wine buying guides, I have four solid examples, all in pocket shape and perfect for stuffing the Christmas stocking. Oldest running book first: Hugh Johnson s Pocket Wine Book, 2004 , published by Mitchell Beazley at $19.95 in Canada. He analyzes the 2001 vintage and gives an overview of 2002, indicating best value wines from every country, along with wine-food pairing notes and an updated vintage chart. He does give us a distressing thought, a sort of good news-bad news scenario. He says the wines are getting better , but the wines are getting more alike . He predicts that 2004 will see the rise of indigenous grapes from Puglia, Sicily, Greece and Portugal, plus the refinement of other French grapes such as Malbec, Mourvedre, Carmenere, Tannat, Pinot Gris. But the big news from Johnson is that after all these years Canada finally gets its own page!!! (minus three lines). BC has coverage for seven wineries, while Ontario gets notes for ten. Johnson will get come competition from Oz Clarke s Pocket Wine Guide, 2004 , published by Harcourt but costing a buck more at $20.95. That pricepoint, though, has got to hurt. Clarke has 1600 entries, all in an A Z format (which makes his book different from Johnson s). He has no regional approach, but you can quickly find the data you need because cross-references abound. He has his favourite wines listed and why plus top values, upcoming producers and regions, and new vintage reports. And a glossary. The third book is Andrea Immer s 2004 Wine Buying Guide for Everyone published by Broadway Books at $19.95, and featuring more than 600 top wines available in stores and restaurants . It is meant for an American audience, but many of the wines listed here can be found in our LCBO. These are the most popular wines, and hence widely available. Thus, there is no coverage of the Gran Cru wines from France, no Screaming Eagle or Grace Family from California. The book was first published last year, so this is her second stab at it. And there have been changes, 200 new choices, based on a tasting panel that was 70% consumers. Each wine gets a pronunciation guide, a price guide, taste/value marks out of 30 points, reviewer comments, and its ability to survive as a leftover. For example, Yellowtail Chardonnay rates 21/30 in taste, and 23/30 in value. Scores are lower for Yellowtail Shiraz. There are lots of best lists: best taste, best value, best price, etc. Typical producers include Arrowood, Mondavi, Babich, Beringer, Black Opal, B & G. A good book for checking out current purchases, rather than as a wine reference book. The fourth book is Matthew Jukes The Wine List 2004; the top 250 wines of the year (Headline Books, 2003; distr. by McArthur, 240 pages, $16.99 paper covers). It is as British as Immer is American. He writes a wine column for the Daily Mail. The book has been published since 2001, and is updated through his website at www.expertwine.com He lists only outstanding and affordable wines, with tasting notes and purchase sources. Most of the wines are also available through the LCBO in Ontario. There is a gazetteer section for grape varieties and wine regions, as well as 65 pages on wine and food matches (probably the best part of the book for us). Products listed include Banrock Station, Bogle, Chapoutier, Jadot, Torres all the international players. Other useful stuffers for the wine lover include virtually blank books. There is A Wine Lover s Journal from Whitecap Books at $12.95. It is 128 pages, with some wine basics by Clare Rundall on labels, glasses, tasting parties, pairing wine and food, building a cellar, a vintner s year, glossary of terms, aroma wheel, plus 70 pages of lined space for tasting notes and labels. Preserve the memories of your favourite wines with this keepsake journal read the press release. Another Chronicle Press book is Restaurants to Check Out , a spiral bound do- it-yourself restaurant guide for $16.95. It includes sections to keep track of favourite eateries and dishes when you eat out (either locally or out-of-town) or takeout/homedelivery. There is space for date, name, cuisine, address, phone number, opening hours, rating and price range. There is also a pocket for keeping notes and updates. But probably one of the best bangs for the buck is The Pocket Wine Encyclopedia (Whitecap Books, 2002, 560 pages, $29.95 softcover), which is unfortunately way too big and heavy for anybody s pocket, except maybe a kangaroo. It seems meant for a briefcase. Originally published by Global Book in Australia, it is loaded with photographs, mostly small. My colleague Steve Elphick contributed some pix, and my other colleague Tony Aspler was among the 36 writer contributors. Tony wrote up the section on Canada, about 14 pages. The book is actually a fairly comprehensive guide to the world s wines, regions and producers, beginning with history, vineyard conditions, winemakers and their wines. One hundred regions are featured upfront, along with over 100 maps. 8,000 individual wines are listed by region, with notes on style, food pairing and wine reference tables. There is a glossary and, of course, an index. More books later on in this column, but now I d like to pause and look at some wine and spirits Many Ontario VQA wineries list gift items and ideas on their websites. Go to my website at www.ryerson.ca/~dtudor/wine.htm for a listing of Ontario wineries. Click on the name and you will be transported to the winery s site. An easy look around will reveal all kinds of gift ideas: VQA Wines, Wine and Food Baskets, Gift Certificates, and Wine Country Getaways Some gift basket ideas -- The Winter White Basket - $38.95 - Cilento Wines This basket includes your choice of either Cilento's 2000 Riesling Reserve or 2000 Chardonnay No Oak wine, and assortment of spreads and jams, cream crackers, Camembert cheese, gourmet coffee, tea and imported chocolate. Visit www.cilento.com Icewine Feast - $50 to $70 - Lailey Vineyards Choose between Lailey's classic unoaked Vidal Icewine and the one-of-a- kind Vidal Icewine in Canadian Oak. These are a match to the nuts, chocolates and dried fruit that come in the basket: Lailey vineyard Icewine jelly, locally grown shelled black walnuts, dried peaches and pears, local biscotti, Lailey Vineyard Icewine chocolates and Italian Icewine biscuits. Visit www.laileyvineyard.com Icewine and Chocolates - $34.75 - Peller Estates Founder's Series Vidal Icewine (200ml), five pack Peller Icewine Chocolates and two Icewine Glasses. Visit www.peller.com Wine and Terracotta Cooler - $28.20 - Hillebrand Estates Vineyard Select Gew rztraminer in a terracotta cooler. Visit www.hillebrand.com Also, check out Vineland Estates at www.vineland.com. There, you will find details about their Vineland Collections Wine Society membership package, which they are promoting as holiday gifts. The Chef Collection ($35 a month, including delivery) has two bottles of the same wine. The Winemaster s Collection also has two bottles, but one of them is a Reserve ($50 a month), while the President s Collection is $80 a month for four bottles. More of each wine can be separately ordered later, after you have tasted it. Each delivery, no matter what the level, includes recommended food matches and recipes, invites to private functions such as the Futures Tasting, discounts on wine accessories and stemware, and a reduced rate on the cottage b & b in the winter season (just perfect for picking icewine!!). Memberships can be purchased as gifts for three months, six months, or a full year. Additionally, the winery has created a special commemorative VinItaly 2003 gift package, to mark their win of the Grand VinItaly 2003 (they are the first Canadian winery to have won this award). Included in the series is an ice bucket ($42), a decanter ($42) and glasses ($8 a stem), along packaging and your choice of wine from their inventory. Other packages available from the website or phone (1-888-846-3526) include a variety of baskets and boxes, and cheeseboards. Wine Country At Home is another delivery service, offering wines from Hillebrand, Trius, and Peller Estates www.winecountryathome.com. They have a variety of gift certificates. They also have some wine clubs, but with a minimum of a six month membership. The Hillebrand By Request is $210 for six months, for two bottles a month for half a year (includes delivery, notes, recipes, special offers), the Peller By Request is $252, while a joint membership will garner four bottles for half a year at a reduced price of $432. And there are baskets and wine accessories, gift wrappings, and wooden crates. One such wooden crate collection offers six bottles of wine for $117.70, the same price as for individual purchases. But bought separately, the crate is $24. So the box is essentially free , and of course can be reused. There are over 100 locations of Vineyards Estate Wines stores in Ontario, and you can place and receive your orders through them, saving on delivery fees. Or use the website or call 1-800 263-8465. If you like to mix and match your VQA wines, then Winery to Home is just the ticket. There is a full account at www.winerytohome.com or customerservice@winerytohome.com or 416-492-3102. Konrad Ejbich s annual Ontario Vintage Chart is on the website. The group has signed up many wineries to provide a standardized home delivery, now province- wide. Colio Winery from Lake Erie North Shore has newly signed on. Other wineries include Legends, Lailey, Stoney Ridge, Chateau des Charmes, Reif. You can buy one bottle, you can buy whole cases, you can buy mix and match (say, one case with one wine from each of twelve different wineries: perfect for a Cabernet Franc or Chardonnay or Riesling tasting). And there is a Gift of Wine program, plus other assorted holiday treats. Wines are tasted and evaluated by David Lawrason and Tony Aspler; these form a core list. But you can order ANY wine that is available at the winery, not just the recommendations. Of value at this time of year is the gift program Turning to the LCBO products available: their holiday website just gets better each year, with better selections and more ease in getting product knowledge through the website. You can go to www.lcbogifts.com or call 1-888-LCBOGIFTS (522-6443) or email lcbogift@lcbo.com No excuses, now Everything can be giftwrapped and sent on its way. Here s some stuff I looked at, from the LCBO Holiday Gift Catalogue. Vintages has some gift ideas too. Some gift ideas -- Grappa Di Mazetti GLI Sport Golf Gift -The third in the GLI Sports series, it is a hand-blown, colourful golfer encased in a Murano glass decanter with Grappa di Grignolino inside. There is also a version of this grappa in a handblown Venetian glass featuring a hockey player. 500 mL $99.95 +600437 Denoix Cognac Napoleon Ship in a Bottle Gift Pack - Featuring finely crafted touches such as an etched world map and a handmade glass replica of a sailing ship. The bottle is filled with Denoix Cognac Napoleon Vielle Reserve. A modern take on the classic ship in a bottle. Denoix also have a range of painted bottles (500 mL, $39.95) with liqueurs in them, a Ringed Saturn cognac (350mL, $69.95), Three Monkeys (don t ask), a Napoleon Dog, and other goodies. All via MCO For details, mco@mcowines.com or 905-562-1392. Ship: 500 mL $99.95 +600221 Massenez Poire Williams avec Poire in Decanter with Stopper in Gift Box (Le Prisonnier) see the pear grown inside the bottle ever since it was a bud! Good taste too 500 mL $69.95 +710749 Vidal Icewine 2001 VQA Niagara Peninsula (Inniskillin) with Two Riedel Vinum Extreme Icewine Stems in Gift Box - These glasses are also perfect for Champagne occasions. 375 mL $89.95 +627323 Mission Hill Family Estate Holiday Jazz Gift Pack -Mission Hill Pinot Blanc VQA and Merlot VQA and a CD of festive holiday jazz. But I was unable to either get a contents list or hear the CD. The wine is worth $25.90 separately 2 bottles x 750 mL $29.95 +699165 Aliscavin Cabernet Franc Barrique 1997 in Wooden Box - Fruity, but with a soft finish unlike typical franc. From Szekszard in Hungary, the wine has been aged six years. Great gift, for it unusual see through box (reusable). 750 mL +589275 $14.95 Cesari Amarone & Mara Di Ripasso with Olive Oil Gift -Amarone della Valpolicella & Mara Vino di Ripasso with Extra Virgin Olive Oil - all together in their own wooden box set. 2 bottles x 750 mL $54.95 +59000 Wolf Blass Gift Pack -This `Wolf pack' features four of Wolf Blass' varietals - "Yellow Label" Cabernet Sauvignon, "Green Label" Shiraz, South Australian Chardonnay, and Riesling - all in a handy 375 mL format. 4 bottles x 375 mL $39.95 +589465 Delphi Grappa Tippy Bottle - This grappa is made from 100% Cortese grapes, encased in an elegant hand crafted Murano glass bottle. 350 mL $124.95 +600098 Yvon Mau Merlot Wooden CD Gift Box - Here is a magnum (1.5 L) of some typical French merlot showing good MVC, packed in a reusable wood CD box. 1.5 L $22.95 +589820 Warre s Otima 10 Year Old Tawny Port - Showing dried fruits, honey, treacle and a really long finish. $21.95 in a gift box. Colio Estate Wines (Lake Erie North Shore) Lily Sparkler with Two Fluted Champagne glasses. - A Riesling blend, one of my favourite affordable Canadian sparklers. 750 mL $24.95 +534966 Henry of Pelham Special Select Late Harvest Vidal 2001 in wooden cylinder. - From low-yielding vines, SC=13, fruity with good bracing length for fruits and cheeses. 375 mL $24.95 +898528 Hennessy Cognac XO is blended from over 100 rare eaux-de-vie which have been ageing between 15 and 70 years. The result has rich aromas and nuances of oak, dried fruit and chocolate. Presented in a luxury red box with 2 branded Hennessy glasses. 700 ml. + 2 glasses set $184.95 +634600 Christoffel Beer Case with Glass - Two beers from Holland s St. Christoffel Brewery, Blond and Robertus (a double malt lager). 2 bottles x 330 mL plus glass $9.95 +903716 Delaforce HEC and Tawny Wooden Gift Box - A ten year old tawny plus a regular tawny in a reusable wooden box, good price too. 2 x 375 mL +589135 $27.70 Stoney Ridge Bench Chardonnay and Cabernet Franc Gift Pack - This is probably the best buy in the VQA spread of wines available through the LCBO for the Holidays. Here you have a straightahead chardonnay ($11.95) and a fabulous cabernet franc ($11.95), which together cost $23.90. So you get a great sturdy black and clear thick plastic package container, reusable of course, for only a nickel! Other gift ideas from the winery itself are at www.stoneyridge.com 2 x 750 mL $23.95 +699207 For the food and wine art lover and armchair traveler, there are some gorgeous books this season. Bordeaux and Its Wines by Robert Joseph heads the list (Raincoast Books, 2003, 144 pages, $39.95) with plenty of photos of the region. The tour begins within the city of Bordeaux and then progresses through the Medoc, Graves, Pessac-Leognan, Sauternes, Entre deux Mers, St.Emilion, Pomerol, Bourg, Fronsac, and Castillon. The practical reference section includes advice on choosing wines in Bordeaux, terroir, and a directory of recommended chateaux, with tasting notes and label reproductions. Tea East & West (Victoria and Albert Publications, 2003; distr. by Canadian Manda Group, 128 pages, $35) comes from the V & A Museum. It was edited by Rupert Faulkner, a senior curator and Japanese specialist. There are details with illustrated information on growing and preparing tea, the elaborate Japanese tea ceremony, and ceremonies is China, Tibet, Russia, Iran and Turkey. There are comments on the teabag, tea parties, tea after 1900 , and even instant tea. The seven essays are joyfully illustrated with items from the collection, plus some prints or photos not from the museum. Fruit: an illustrated history is by Peter Blackburne-Maze, a fruit and garden writer (Firefly Books, 2003, 335 pages, $75). It is an oversized coffee table book, first published in 2000 by Scriptum in the UK, but now widely available in Canada. It was printed and bound in Italy, of course, with substantially thick paper. This is a history of fruit gardening and the fruit trade, with over 300 large illustrations and woodcuts from the Royal Horticultural Society s Lindley Library (which contains a quarter million paintings, illustrations and rare books). Fruits here are divided into the four major groups: pome (apple, pear, quince in 80 pages), stone (plum, cherry, peach, nectarine, apricot in 60 pages), berry in 50 pages, and exotic (the rest: fig, grape, bananas, passion fruit, lychee, date, avocado, olive, cashew, etc.). Highly recommended for Christmas. Sonoma; a food and wine lover s journey (Ten Speed Press, 2003, 224 pages, $64) is a coffee table book for the arm traveler and part-time cook. It is a package of 43 recipes (all courses) from restaurants in the region, as well as profiles of artisans, wineries, and some wine and food matches. There are many full-paged photos in this oversized book, about 190 pix in all. The county/valley is heavily agricultural, which puts it on the same level as Provencal or Tuscany, but without the centuries of history. Here there are chapters where you can visit a goat farm, a bakery, an oyster shack, an apiary, a garlic farm. There is a directory listing at the back of the book, with names, addresses, and the other usual numbers. And speaking of Provencal, the next big area in France to be explored is the loosely termed South-West France , which comprises Dordogne, Perigord, and Quercy (the latter two also known as the Lot). Here one finds a rich food culture plus rustic wines, a rural atmosphere, plus easy access to all the Bordeaux wine chateaux. Just in time comes Stephanie Alexander s posh Cooking and Travelling in South-west France (Viking Press, 2003, 393 pages, $60) another mammoth coffee table book worthy of your attention. Here she presents 80 recipes, with excellent photography by Simon Griffiths. Contents include local farmers markets, local farm cheeses, wild mushrooms, confit, walnuts and chestnuts, prunes, black truffles, foie gras, local wines, and eating out. All the classic dishes are described: aillade toulousaine, boudon noir, cassoulet, confit, eel, prune and armagnac tart, salads, soups and vegetables. She has a great glossary, resource list with names of contacts in France, and a bibliography. A similar travel book from the same region is From Here You Can t See Paris: seasons of a French village and its restaurant by Michael S. Sanders (HarperCollins, 2003, 322 pages, $21.95 paperback) an excellent read about life in Arques, a hilltop village in the Lot, south of the Dordogne in southwest France. The population is now 169, down from 800 a century ago. The sole business is a restaurant owned by chef Jacques Ratier and his wife, La Recreation. Sanders and his family move to Arques to chronicle a year in the life of this sleepy town and the restaurant. He explores the world of food and wine, with detail about the local markets, local wines, and the restaurant itself. For your information, the Lot has foie gras, lamb, duck, black truffles, and Cahors wine, PLUS seven Michelin-starred restaurants. I could easily live there Another travel book: Africa Uncorked: travels in extreme wine territory by John and Erica Platter (Kyle Cathie, 2002; distr. by Whitecap Books, 288 pages, $39.95) is a fascinating, illustrated read. The Platters covered 13 countries in Africa, from tip to toe, from Ethiopia, Egypt, Algeria, Tunisia, Morocco, through Kenya, Zimbabwe, South Africa, Mauritius. Anecdotal in scope, this work is surely one of the most original wine books to be published in the last few years. There is some general material on South African wine industry, and tons of colour photos. A separate section deals with lots of wine notes. Platter, of course, founded the definitive South African wine guide in 1979 And not too far from home is Toronto: the unknown city by Howard Akler and Sara B. Hood (Arsenal Press, 2003, 288 pages, $21.95 paper covers), a sort of counterculture alternative guide to Hogtown. Delving into lesser known spaces and stores, the book is packed with revelations about Toronto history. And that includes a guide to one of the world s most eclectic dining scenes. Here s good detail on how to get into that secret club or dining spot. Major topics include transportation, sports, food, literature, shopping, entertainment, nightlife, and the like. There s also a comparable book for Montreal and Vancouver. What about other media? Well, there s a Guide to Wine from Naxos Audiobooks, 4 CDs, about five hours and 15 minutes. Perfect for the car pick up a little knowledge during those traffic jams. You ll appreciate the dulcet tones of Julian Curry, a Brit actor and wine buff (Diploma from Wine Trust) who wrote and read everything. The written material includes a 40-page booklet with sketch maps of the world s main wine regions, a brief guide to the main styles of wine, and a useful basic wine vocabulary in several languages. The booklet also has food-wine matches indicated and a bibliography for further reading. Once you open the package, there is an invite to an online wine pronunciation guide at the naxos.com website. Each CD set has a personal password which will let you gain access to thousands of wines and terms spoken in the correct manner. The spoken word of the CD set begins with the vineyard cycle, moves on to management, pest control, fermentation, oak, bottled wine, how to taste, red grapes, white grapes. Checking the timings, I find that there are 43 seconds allotted to gew rztraminer and 49 to gruner Veltliner, despite the former being more important around the world. The discreet and spare music background for interludes and segues is from the Naxos catalogue. If spoken word CDs are not to your taste, then I heartily recommend some of the best joyful non-Christmas music for Christmas: Al Bowlly and Ray Noble. Al was a fine singer, far better than Bing Crosby; Ray was a UK bandleader in the 1930s, known for having the best dance band ever, comparable in his way to Duke Ellington in jazz. The historical significance of Ray Noble s recordings is that they helped to create a musical atmosphere in which Benny Goodman s orchestra, when it arrived in 1935, could be accepted. There were 240 recordings none of them less than brilliant that they made together in the early 1930s. Some well-known songs that ll make you get out on the dance floor on New Year s Eve: Twentieth Century Blues (Noel Coward), Love Is the Sweetest Thing , Sweet and Lovely . You can catch a sampler, What A Perfect Combination (24 tracks from the series, including By the Fireside , Mad About the Boy , Dinner at Eight ) for only $10, and that includes taxes and shipping. Cheque or money order (no cards) to Rathbone Records, Box 577, 23 Sparling Street, Seaforth, Ontario N0K 1W0, 519-527-2400, or rathbone@ezlink.on.ca The whole series of 10 CDs covers all 240 tracks, and sells for $22 ppd apiece. They regularly sell well at Stratford and Shaw Festival stores. For the visually inclined, take a look at the Shelf Talk series, with erudite Michael Fagan of the LCBO s Knowledge Resources Group. Currently, there are about a dozen VHS videotapes (maybe DVD soon?), all looking at wines, beers and spirits. Each video, about 30 minutes or so, costs $9.95, and can be ordered from the LCBO at 1-888-522-6443 or www.lcbo.com. For example, there is no. 6 in the series, on Tequila. showing the different styles, the differences between Tequila and Mezcal, how it is produced, and the three top distillers. Michael interviews distillers, winemakers, and brewers in the series, as well as placing the product in context. No. 9 is the Wines of South Africa (covering six wine producing areas such as Paarl and Stellenbosch). No. 12 is Alsace (this video took first place at the US International Film and Video Festival), which also covers the famed wine and food restaurants, and the unique varieties of pinot gris and gew rztraminer. No. 8 is on Port (take a trip on the Douro, learn the styles of port, food matches) a Silver Screen Film and Video Award winner in New York in 2001. No. 11 is on Wines of the Pacific Northwest. Others include icewines, VQA Ontario, Belgian Beers, American and Canadian whiskey. I think something like these videos work better for non-table wine products since each has something distinct to show, such as a unique procedure. The wine process is similar throughout the world; hence, the distinction from one tape to another is mainly on the travel-tourist aspect of sightseeing. Nevertheless, I endorse the whole series as being very informative. The KRG at the LCBO also produces the Product Knowledge Correspondence Course , which began originally as a text to help upgrade LCBO employees in their quest for an understanding of wines, beers and spirits. There are three levels to this course. Level One (+753046, rev. 2000, $25) covers the basics of tasting terms, wine cellars, and how wines, beers and spirits are made. Level Two (+753053, rev. 2000, $25) goes on to deal with wine labeling, grape varieties, regions, beer styles, cider, wine service, corkscrews, and wineglasses. Level Three (+753061, $30) has more material on wine and beer regions, moving from the general to the specific. Taken together, all three books represent a considerable chunk of information. There are review multiple choice questions, but you ll need to register for a credit and face a new set of exams. And the great news about this set is that it is now available on CD-ROM, at only $19.95 apiece (+752212, +752253, +752220 for volumes 1,2,3 respectively). For under $60, you can get the whole thing as a handy stocking stuffer! Not satisfied with any of this stuff so far? You want some totally off- the-wall yet food or wine-related gifts? Then try any one of the following: Schott s Food and Drink Miscellany (Bloomsbury, 2003; distr. by Raincoast, 159 pages, $24.95) is a collection of odds and ends by Ben Schott. It is part cookbook, part wine list, part household guide, part culinary history and all miscellaneous. What s here? How about a list of final meals on death row? Or how to cook a Monster Egg? how to cook a swan, how Hemingway liked his Martinis, how to read tea leaves, how to blow smoke rings, seating plans for the Amish, Biblical food abominations, food and wine quotes All of it indexed. Here are hours and hours of fun reading on Christmas day! But beware the heavy British orientation More? Try Gluttony (Oxford University Press, 2003, 108 pages, $27), from the New York Public Library s Seven Deadly Sins series. This one has been written by Francine Prose, the noted novelist. The back cover includes an endorsement from Anthony Bourdain, the bad boy of New York chefs. She explores the relationship of the table to sin, how we are obsessed with food and diet in North America, and the constant battle between over-eating and self-control. She explores historical themes of salvation and damnation, health and sickness, life and death. She believes, though, that over the years gluttony has gone from a sin to an illness. Chapter Four is exciting: great moments in gluttony , with material about Diamond Jim Brady, Rabelais, Fielding s Tom Jones . The book also has excellent colour reproductions of fine art. A terrific read after you ve downed the turkey, pinot noir, port and Stilton. Still more? Then try Dinner is Served by Arthur Inch and Arlene Hirst (Running Press, 2003; distr. by HarperCollins, 142 pages, $25.95). Inch, a professional butler (he was technical advisor on the Gosford Park movie) for fifty years, presents his notes on how dinner is to be handled. There is a chapter on how to eat everything, from A (artichokes) to Z (zablione), such nifty items as cocktail trimmings, caviar, frogs legs, pasta, pineapples. He is a fount of dos and don ts , all nicely explicated here. He shows the proper way to set a table, to serve a meal, to mind our manners, to retire to the drawing room, to decant wines. Detailed information is given on how to polish silver (knives, forks and spoons). The book is illustrated with line drawings and outline shapes of vessels, flatware, and stemware. And the book has a resource list of websites! So not everything is traditional . A nice read, if you think you can get others to do your work for you And finally, a book that actually has the word Christmas in it: Elizabeth David s Christmas (Michael Joseph, 2003; distr. by Penguin, 214 pages, $32) has been compiled by Jill Norman, her literary trustee, from a collection of papers and recipes that came to light recently, from among her papers. She had intended to publish the material she had assembled, based on the Christmas preps for her sister s family which included five children. Her are about 150 recipes, plus some articles, plus her introduction from 1978. The work is a combination of classics and leftover delights: mince pies, stuffings, sauces, the turkey, party dishes, festive fare. Soup to nuts, with a sidetrip to Christmas in France. Enjoy your holiday season! More next year for 2004 I first started doing computerized wine management in 1984. I took PC-File in DOS mode and created multiple templates for different categories of wines, indicating a wealth of fields including tasting notes, profiles, food matches, names and menus of fabulous dinners, etc. Plus importing and exporting data (to reduce re-typing), and multiple searches across all the fields. I have scores of thousands of notes; I have a modest 1200 bottle collection of aging red and fortified wines, all neatly defined by a database program. It took me awhile to setup, but I am still pleased with it. I have never looked back. Today, anybody can do a cellar management program (it is, after all, just a list, just a database): modify existing templates (CDs, house contents, phone numbers) in Microsoft Word, MSWorks, Lotus 1-2-3, Access, or the variety of shareware floating around. What is different and new with customized cellar management software is the level of tech support, the reduction of typing, the dropdown menus and clicking, the graphing, the illustrations, the report formats, and the updating features through the Internet. Every program I have looked at or demoed over the years does its basic job of "listing" very well. Some are more intuitive than others. What separates them all is the quantity and quality of the bells and whistles, and the labour saving devices. Recently, I got a review copy of Wine Cellar II (WINE CELLAR II Software with Internet wine updates and a demo version at www.winecellarsoftware.com, CD-ROM at $79.95CDN plus shipping, distributed in Canada by Vintage Solutions, POB 20064, St. Catharines, Ontario L2M 7W7, 1-905-937-3543, vintagesolutions@sympatico.ca). It will operate under Windows 95 (I used Windows ME), and it needs 25MB disk space plus space for data on whatever new wines you add. Its origins are in New Zealand (I once used a 1995 Australian program, Winebase, and it was pretty good too: it is still available as a shareware download from www.winebase.au.com). So what's different about Wine Cellar II? It does a great job of displaying and printing any window, any list, any search query result, any bottle listing. Some things I liked include its linkages with an update site on the Internet, which should include material from the wineries themselves including their URLs. There is also its intuitiveness, the lack of retyping in many cases (just click on categories of wineries, regions, grapes, etc. to add them to your wine's database), over 30 graphs and reports (including financial ones on what you spent and consumed), and the usage of a barcode necktag system that will minimize typing even further -- details are at the website. Help is the standard F1 key; there are also 12 shortcut keys. Problems are disposed of at the website (I downloaded patch.exe to get rid of a bug which won't appear in the CD-ROM you'll get). There is even a huge section in the CD-ROM on how and where to build a winecellar. The Canadian distributor has added Canadian wineries, regions and grape varieties. Icons determine status of wines: ready for drinking, overdue, tasting notes, whether racked or not, whether organic wine or not. There is a "Bottle Movement" list which keeps track of where you have moved your wines whenever you need to replace dead soldiers (there are a max of 999 wines in each bin, and you create multiple bins). Some things I didn't like: there is no category for where you bought the wine (Buffalo? LCBO? SAQ? gift? Opimian?) -- that'll have to be incorporated with the tasting note. Some annoying grammatical errors (it's, its) and the lack of distinctive Canadian grape varietals (vidal, baco noir), although that was promised to be fixed when I pointed it out. No wine details are supplied with the software -- just winery names. You'll need an Internet account to go to the website as a registered user and pick up the wine buying guides. The leader in the wine management software field is Robert Parker's Wine Advisor and Cellar Manager (Deluxe). In addition to the usual storage details, graphs, charts, etc., you get Parker's regional reports, his tasting notes back to 1992, a wine price file covering 100,000 listings, and linkage of your purchases to Parker's listings without retyping. If you have wines Parker has not reviewed, then you need to retype. This calls for over 100MB of space, and it is updated annually. Basic price is $230CDN, considerably more than Wine Cellar II, but it covers considerably more (but no updated Internet wine sites or information). It all depends on your cellar's depth, need for insurance, and your need for Parker's (love him or hate him) notes. Apparently, over 12,000 copies have been sold. I really think that anybody with a huge wine cellar would need something like this Deluxe. That person should be able to afford it! (as well as pay somebody to enter the data). A 6.5MB demo is at www.winetech.com and a demo for Wine Cellar is at www.winecellarsoftware.com ANNUAL WINE AND WINE-RELATED GIFTS FOR THE YEAREND HOLIDAYS, 2002 ================================================================= by Dean Tudor Gothic Epicures, Wine Writer Always found at At Gothic Epicures, the Annual Gift Guide has been a tradition for many years. It has been published and reprinted in a few community papers and one wine magazine. It has appeared on such websites as this one, and at winesource.tv and www.tonyaspler.com. I try to scrounge around for a variety of gadgets, software, wines, beers, and spirits, and books -- all suitable for "gifting". These are not necessarily the best of 2002 or the picks of the year 2002, but rather a wrap up of what's currently available that is "suitable". Everybody wants something new and different to give friends, relatives, and "the boss" on the occasion of Yearend Holiday...The usual is a bottle of scotch, or champagne or cognac, or a fancy book...In previous years, you could get interesting gadgets or new forms of wine cellar software for the oenophile. But there's nothing like that this year. Except for the national distribution of Private Preserve by Wineworld Importers. This handy gadget is an inert gas blanket wine preserver, a combination of nitrogen, carbon dioxide and argon. The pressure from the canister forces out the oxygen, and forms an inert gas layer over the wine, effectively preventing oxidation. Opened bottles of wines stay fresh for long periods of time, provided that the cork is secure. Perhaps its best use would be towards saving beverages that rarely are consumed at once, such as tender old ports, single malt scotches, and the like. Red wine by itself will last a few days, if decanted to a smaller bottle. White wine goes into the fridge. BUT -- if you are doing any verticals or are by yourself, then you'll appreciate the uniqueness of the preserver. Weeks and months can go by, and the product will stay fresh. A bargain at $14.99, good for 120 squirts... And, after a drought of some years, wine books have come thundering back... And there are also some interesting calendars. Karen MacNeil, author of "The Wine Bible" (2001's hot wine book) has developed THE WINE LOVER'S CALENDAR 2003 (Workman, 2002, ISBN 0-7611-2547-7, $14.95), a page-a-day pad with a container, allinone...She gives notes on a new varietal wine every month, and then explores it throughout the year. There are also tips on pouring and tasting wines, wine and food pairings. It is extremely useful for the daily tips and discoveries. And of course, the wines rotate around the seasons (e.g.,barolos and heavy wines in winter). A good purchase for the wine lover. If your recipient likes beer, look no further than Bob Klein's 365 BOTTLES OF BEER FOR THE YEAR 2003 (Workman, 2002, ISBN 0-7611-2517-5, $14.95). Klein has authored "The Beer Lover's Rating Guide", and his calendar has been around for a few years. It too is a page-a-day deal, with a new brew each day. He covers lagers to ales to stouts and lambics, with details on beer styles, microbreweries, and brewpubs -- as well as a beer vocabulary/glossary. Both calendars are also online at . A nifty wall calendar is WORLD IN YOUR KITCHEN CALENDAR 2003 (New Internationalist Direct Mail Marketing Group, 570 B Steven Crt., Newmarket, ON L3Y 6Z2, $16.95). Here are twelve vegetarian recipes from Africa, Asia and Latin America, with illustrations and much space for daily notes and appointments. It's 11 inches wide by 14 inches high, spiral bound for flipping. Typical meals involve stir fried noodles, savoury rice with nuts and dried fruit, chick pea stew (vegan), and bananas with mangos. And it is also a good fundraiser... Speaking of fundraisers, there have been a few cookbooks published with local and regional recipes in aid of support for causes. One is TASTING DIVERSITY; a celebration of immigrant women and their cooking (Whitecap Books, 2002, 176 pages, ISBN 1-55285-404-3, $22.95 paper), which is part cookbook and part biography. About 50 recipes, some from notables such as Joy Kogawa or Olivia Chow, and others from women known only in their own community. The book is a project of Working Women Community Centre. At the launch, we were served tasty lamb and rice pilaff, bean stew, apple-fig pie with maple sauce, yuca rolls, plaintain, bean stew -- all cooked from recipes found in the book (and all cooked by the originating chef!). Excellent! Another book from the same publisher is EAT TO THE BEAT; a celebration of life with food (Whitecap Books, 2002, 224 pages, ISBN 1-55285-397-7, $24.95 paper), which collects recipes from the annual Eat to the Beat fundraiser event for Willow Breast Cancer Resource and Support Services. 180 recipes were sourced from over 40 top female chefs (Dufflet, Joanne Yolles, Elaina Asselin, Anna Olson, et al) -- most are desserts. There is a chapter with four menus, and all the recipes, for an Indian feast, a Moroccan, an Italian, and a "Contemporary" feast. Royalties accrue to Willow. A third such book is ANNE LINDSAY'S LIGHT KITCHEN; easy and delicious meals for a healthy weight (John Wiley, 2002, 249 pages, ISBN 0-7715-9029-6, $26.99 paper). Lindsay has been writing cookbooks for almost 20 years; this is a revision and update of one published by Macmillan in 1994. It's being distributed in co-operation with the Canadian Diabetes Association, as a fund raiser. Here are 200 recipes, many as makeaheads, with lots of menus and ideas -- all geared to creating tasty food for type 2 diabetes. There is new stuff on Glycemic Index, food values for eachy recipe, and nutrient analyses. Good value here... Some related books include FESTIVE FOODS; Christmas cooking around the world (New Internationalist Direct Mail Marketing Group, 570 B Steven Crt., Newmarket, ON L3Y 6Z2, 2002, 176 pages, $28.95), which is by Hanne Kruse, a Danish author. The emphasis is on Christmas celebrations around the world; thus, there is text about all regions plus their recipes. All courses are covered, from starters to desserts and breads. Luxembourg has goose liver pate at Christmas, Iceland has laufa leaf bread, Sweden has lucia bread, and from Canada there is (of course) our very own "bouche de noel"! There are lots of photos of food and celebrations. There are Christmas activities and recipes from Thailand, Israel, Japan, Kenya, Brazil, Ghana. The book's recipes and descriptions are organized by region. Quite nicely put together. You might want to consider it as a pre-Holiday purchase or a pre-gift to a friend... Television lends itself to establishing popularity. Two very good books this season include THE GREAT CANADIAN FEAST; a celebration of family traditions from Canadian kitchens (Key Porter, 2002, 160 pages, ISBN 1-55263-492-2, $19.95 paper). Here are more than 60 recipes from 60 diverse families across Canada. The top four recipes were published in July 2002 issue of "Canadian Geographic". There is a TV tie-in, with additional recipes from Food Network Canada. Themes include Italian, Indian, French-Canadian, Ukrainian, and Scandinavian, with a full range from soups-sides-mains-sweets to breads and breakfasts. Pete Luckett's Food Network Canada show, "The Food Hunter" (exploring 13 different regions, looking for exotic food) has an emphasis on vegetables, fruits and nuts. His previous cook book was THE GREENGROCER'S KITCHEN: fruit and nuts (Goose Lane Editions, 2001, 192 pages, ISBN 0-86492-289-2, $24.95 paper). Here he explores how to buy, store and prepare fruits. There are about 150 recipes, arranged by each fruit. Of course, a lot of fruit here is not indigenous to Canada, but it is still fun anyway. I appreciated the thorough indexing of products and recipes.... After an absence of many years, one publisher has rediscovered the pre-printed wine journal or wine log. I usually shy away from these, since I prefer to enter everything I have in a database -- which can then be printed out. This doesn't look "neat", but it is serviceable. However, I'm looking around for gifts for