Cookery

Chef of several New York City restaurants, Colicchio opened his first sandwich shop with Ortuzar in 2003, and now there are a dozen 'wichcrafts throughout Manhattan and beyond. His colorful new book features recipes for all sorts of appetizing sandwiches, from breakfast offerings to desserts.

Gand, pastry chef and co-owner of Chicago's acclaimed Tru restaurant, is also the host of Food Network's Sweet Dreams and author of several cookbooks. Here, she provides savory recipes as well as some sweet ones, including Bacon Waffles and Cheesy Cheddar Grits. Her style is engaging and the recipes mouthwatering. Highly recommended.

Solis is the chef of a restaurant in Sant Climent de Llobregat, Spain, an area known for its cherries. Gosalbo is a food chemist who was intrigued with a seasonal "cherries menu" he served, and this book is the result. Originally published in Spain, it includes information on cherry varieties, cultivation, and the like, along with recipes for all courses of a meal. For larger collections.

Henry, food columnist for London's Sunday Telegraph magazine, wrote this cookbook after having two children and changing her cooking style. It is a collection of quick and easy recipes influenced by a variety of cuisines, from Pomegranate-and-Honey-Glazed Lamb Chops to Georgian Eggplant Salad to Peaches in Rose Syrup.

Pintxos are the Basque version of tapas, and Hirigoyen grew up eating them in San Sebastián, on Spain's northern coast. Now he is the chef/owner of two restaurants. His latest book provides recipes for those small plates, each accompanied by a thoughtful wine suggestion. Recommended for most collections.

Owen, well-known authority on Indonesian cooking, serves up another delightful culinary memoir. The recipes in the first three chapters follow her journey from childhood in Indonesia to London, where she moved in 1964, and beyond. Two big chapters on basics and techniques provide classic Indonesian recipes as well as Owen's more contemporary interpretations.

Shaffer's latest (Brownies To Die For!) includes recipes for dozens of cookies—some familiar, some unusual—along with information on baking basics and many tips. Fans will welcome this, but there are other excellent cookie books out there, including Martha Stewart's Cookies and Tish Boyle's The Good Cookie.

Food activist and chef Terry (Grub: Ideas for an Urban Organic Kitchen) presents vegan recipes based on the Southern and African American foods that were part of his childhood, with some Caribbean and African dishes added to the mix. Although he avoids processed sugar and similar products, few of the recipes require a trip to the health food store.

Torode, chef of Smiths of Smithfield, located in a historic London market, says that he was "already well into [his] love affair with all things beef" when he opened the restaurant nine years ago. Here he presents recipes for his favorite beef dishes, from a sophisticated Japanese-style carpaccio to a classic beef Wellington. Recommended for larger collections.

The latest from the authors of the popular "Ultimate" series presents 65 master recipes, organized alphabetically from Bean Soup to Vindaloo. Each gives step-by-step instructions for the general approach to the dish, followed by eight or so variations. Those looking for a technique-driven, rather than recipe-driven, approach may prefer James Peterson's Cooking.