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"The Perfect Recipe" by Pam Anderson
One of the most popular features in the magazine Cook's Illustrated is a highly detailed article in which a chef sets out to perfect a standard home recipe, testing each ingredient and each method individually until a foolproof master recipe is discovered. Cook's Illustrated Executive Editor Pam Anderson has collected the results of the most popular of these tests in her new book, "The Perfect Recipe: Getting It Right Every Time." When you follow Anderson's careful instructions, your prime rib will always be moist and perfectly cooked, your mashed potatoes will be creamy and smooth, and your lemon meringue pie will never weep.

"We Are What We Ate" edited by Mark Winegardner:
Twenty-four writers, including Paul Auster, Lorrie Moore, Gish Jen, and Madison Smartt Bell, share their memories, good and bad, of the food and meals closest to their hearts
in "We Are What We Ate." Editor Mark Winegardner has compiled these essays as a benefit for Share Our Strength, one of the leading antihunger and antipoverty organizations in the United States. You'll laugh at John Dufresne's "discomfort food" and Beverly Lowry's tales of steak, bourbon, and chaos growing up in the Mississippi Delta, while the dollars from your purchase will go to help fight hunger in America.

"Sauces" by James Peterson: James Peterson's award-winning "Sauces" has been revised and updated to go beyond the traditional French sauces to include Italian and Asian sauces, as well. This classic textbook will answer every "how" and "why" question you may have about rouxs, glaces, consommes, and more.

"Jean-Georges: Cooking at Home with a Four-Star Chef" by Jean-Georges Vongerichten and Mark Bittman: Creative, simple, and not "weird," Jean-Georges Vongerichten's cooking has won four stars from the New York Times, and many other accolades abound. This long-awaited book, written with home-cooking ace Mark Bittman, brings Chef Vongerichten's creativity into your kitchen with surprising ease. Recipes such as Potato and Mesclun Salad with Gorgonzola or Sauteed Chicken with Figs are simple, sophisticated, and delicious, too.
COOKING BESTSELLERS *****************************

"The Whole Soy Cookbook" by Patricia Greenberg: This compendium of tips and recipes for superfood soy has customers coming back for seconds!

"American Heart Association Low-Fat, Low-Cholesterol Cookbook" by American Heart Association: Heart healthy doesn't have to mean low flavor--or complicated. The easy-to-prepare recipes included make this a weekday favorite.

"Discovering Wine: A Refreshingly Unfussy Beginner's Guide to Finding, Tasting, Judging, Storing, Serving, Cellaring, and, Most of All, Discovering Wine" by Joanna Simon: Readers keep returning to Simon's clear and easy-to-read introduction to the joys of the grape.

"The Barbecue! Bible" by Steven Raichlen: Grills are heating up all over the world thanks to Raichlen's great tips.

"Looneyspoons" by Janet and Greta Podleski: The Podleski sisters prove that low-fat cooking can be fun, and readers agree.

"You Say Tomato" by Joanne Weir: Cooks and gardeners alike are crazy about this paean to "the fruit that's eaten like a vegetable."