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Books for the Holidays are more than just a gift. They are treasures to be used and kept , to be consulted as an inspiration for the most important moments of one’s life: sharing food. From Hungry Planet: What The World Eats, and La Bonne Cuisine de Madame E. Saint-Ange to Lewis & Clark: Recipes for an Expedition and Chef Interrupted, here are some books to be thoroughly enjoyed.

Hungry Planet: What the World Eats
by Peter Menzel and Faith D'Aluisio
Ten Speed Press/Publishers. . $40.00

For the first time in the history of our planet, more people are overfed than underfed. Authors Peter Menzel and Faith D’Aluisio have invited themselved to dinner with 30 families in 24 countries to produce an extraordinary photographic study of what people eat with photographs of each family surrounded by a week’s worth of their groceries. It is, as Marion Nestle --one of America's leading nutritionists-- writes in her introduction: “a stunning commentary on some of the most critical issues facing the world today.” With essays and photo essays Hungry Planet is a perceptive journalistic analysis of the intersections between politics and nutrition, and a captivating documentary of our days.

CHEF, INTERRUPTED: Delicious Chefs’ Recipes That You Can Actually Make at Home
by Melissa Clark
Clarkson Potter/Publishers , $32.50

Melissa Clark is the author or coauthor of sixteen cookbooks, She has written about food in nearly every conceivable venue, most frequently as a regular for Food & Wine and the New York Times. Chef Interrupted is like taking a cooking class from not one or two, but more than fifty world-renowned chefs across a broad spectrum of expertise. Touring all-star kitchens from New York to California, she observed, experimented, and interviewed her way through hundreds of dishes, and offers celebrated restaurant recipes packed with friendly advice.

La Bonne cuisine de Madame E. Saint-Ange, The Original Companion for French Home Cooking
Translated by Paul Aratow
Ten Speed Press/Publishers. . $40.00

First published in 1927 to educate French housewives in the art of classical cooking, La Bonne Cuisine de Madame E. Saint-Ange has found a way into American kitchens, setting the standard for practical home cooking as well as haute cuisine. Paul Aratow, the co-founder of the famous Chez Panisse Restaurant and its original chef de cuisine, has managed to make this much more than a charming book, a cooking school. A great read as well as an insight into the secrets of more than 1,300 recipes

The Food Journal of Lewis & Clark. Recipes for an Expedition
By Mary Gunderson
University of Nebraska Press/Publishers ($19.95)

This a great book for would-be lovers of early American history. Summer 2005 marked the 200th anniversary of the Lewis & Clark Expedition’s travels across the high plains to the Rocky Mountains. Author Mary Funderson practices paleocuisineology, a term she coined to describe her lively approach to history through cooking. With recipes ranging from Buffaolo, turnip and berry ragout to white catfish with bacon, and new potatoes with halzelnuts and fennel, the author give us a glimpse of life along the trail that are still in use today.

Seasons: A Year of Great Tastes
DK Publishing/ Publishers $25.00

A collection of 120 simple and flavor-filled recipes for every season of the year, with superb photos that show you how to make the most of seasonal ingredients

The Cook’s Book. Techniques and tips from the world’s master chefs
Edited by Jill Norman
DK Publishing/ Publishers $50.00

An encyclopaedic, 648-page book that includes more than 350 essential step-by-step techniques, 650 recipes and more than 1800 color photos covering all food categories and cooking styles drawn from some of America’s great chefs: Charlie Trotter, Rick Bayless among others

Boulevard, The Cookbook
by Nancy Oakes and Pamela Mazzol,a with Liza Weiss
Ten Speed Press/Publishers. . $50.00

Two chefs, Nancy Oakes and Pamela Mazzola, opened the now legendary Boulevard restaurant in San Francisco in 1993, and today present 75 whole-plate recipes, each anchored by a main and accessorized with a collection of sides, all easy-to-make for homecooks.

Susur: A Culinary Life
by Susur Lee with essays by Jacob Richler
Ten Speed Press/Publishers. . $50.00

“Martial Arts cooking froma kung fu master – that’s the only way to describe Susur’s cuisine,” commented jean-Georges Vongerichten. Indeed Toronto-based Susur Lee – a native of Hong Kong - does not cook like any other chef. His first cookbook is as unique as his bold style cooking at Susur’s, Lee or Lotus restaurants

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