Cookery

Blumenthal (The Big Fat Duck Cookbook; In Search of Perfection) is the chef of the renowned Michelin-starred Fat Duck restaurant in Bray, England. In his latest book, the companion volume to a BBC series, he travels from New York City to Beijing and beyond to discover the secrets of eight iconic dishes, from hamburger to Peking duck. He then puts his own unique spin on them, drawing on molecular gastronomy and other culinary inspirations. For readers and sophisticated cooks who enjoy chef's books.

The Carle sisters have been cooking together since their early teens, and they are the authors of three other cookbooks. Their follow-up to College Cooking offers easy vegetarian recipes for all kinds of meals, from "Just Like Mom Makes" to "Impressing Your Date," along with lots of tips and useful advice. Will be in demand by both students and recent graduates.

Haines, a New Zealand chef, is fascinated with the role spices play in different cuisines, and her first book offers international recipes inspired by her culinary travels, from Moorish Swimming Rabbit to Drunken Chicken Salad. Other titles, such as Monica Bhide's Modern Spice and James Oseland's Cradle of Flavor, have focused on spices in specific culinary traditions; Haines's wider-ranging book is recommended for larger collections.

Ibrahim, who was born in Baghdad but has lived in London for many years, wrote this book for the young generation of Iraqis who, like her daughters, were born in the West and have never lived in or visited their homeland. She includes more than 200 recipes, many of them shown in color photographs. One of the few titles in English on the topic, this is sure to appeal to adventurous cooks interested in Middle Eastern cuisines, culinary institutions offering courses in ethnic cooking, and libraries serving ethnic communities.

Kiros (Apples for Jam: A Colorful Cookbook) grew up in South Africa with a Finnish mother and Cypriot father, and she now lives in Tuscany with her Italian husband. Her latest book is a delightful celebration of a family that "has loved many kitchens," with separate chapters on recipes from Finland, Greece, Cyprus, South Africa, and Italy. Kiros has a lovely style, and she shares many memories in this gem; striking color photographs add to its appeal. Highly recommended. [Selection of the Gourmet Cookbook Club.]

Pure Food and Wine is Melngailis's sophisticated vegan raw food restaurant in Manhattan's Gramercy Park neighborhood. Her first book, Raw Food/Real World, coauthored with then-partner Matthew Kenney, introduces readers to a raw food diet, with recipes from the newly opened restaurant; here are more recipes and tips (along with more than enough photographs of Melngailis in various poses). Buy for demand.

Moskowitz is the author of several other popular vegan cookbooks (Veganomicon: The Ultimate Vegan Cookbook; Vegan with a Vengeance). The name of her web site, The Post-Punk Kitchen (www.theppk.com), gives an indication of her feisty style. Her latest title presents more than 75 vegan brunch recipes, heavy on the tofu and tempeh. Sure to be in demand by Moskowitz's ardent fans and devotees of vegan cuisine.

Patrick-Goudreau's attractive second cookbook (after The Joy of Vegan Baking: The Compassionate Cooks' Traditional Treats and Sinful Sweets) features seasonal menus for occasions ranging from "Romantic Dinners for Two" to "Feasts for the Holidays." Her sophisticated but mostly uncomplicated recipes will appeal to nonvegans and vegans alike, and dozens of sidebars offer tips on entertaining, information on ingredients, and more.

Valladolid, a former recipe tester/editor at Bon Appétit, was a contestant on Martha Stewart's The Apprentice, which led to her own TV show, Relatos con Sabor, for the Discovery Channel. Here, she offers contemporary recipes inspired by the dishes she grew up with in Tijuana, Mexico, and her experiences in the food world since then. A good companion to Lourdes Castro's more traditional Simply Mexican.

Wiviott, who has a popular food chat site, www.LTHForum.com, considers himself "a barbecue life coach." His first book is a tutorial on real barbecue, with more than 130 recipes. A detailed introduction and five lesson chapters, focusing on one master recipe each, provide all the basics and more. Wiviott's style is not for everyone (his mantra is K.I.S.S.—Keep It Simple, Stupid), but most subject collections will want this.