CHEFS
❑
UnderPressure: CookingSousVide
,
byworld-renowned chefThomasKeller, is the first
Americanbookon the techniquewhich involves
packing food inairtight plasticbagsand cookingat low
heat (ArtisanBooks, $75).
❑
NewOrleans chef John
Besh’s
MyNewOrleans
featuresmore than 200 recipes
aswell aspersonal storiesofBesh’sbeloved cityand
its regional cuisine (AndrewsMcMeel Publishing, $45).
❑
In
Jamie’sFoodRevolutio
n, British celebrity chef
JamieOliver shares common-sense cooking techniques that
will helpAmericanseat better (Hyperion, $35).
SPAS
❑
Healthy living ison themodernmind, and two
spas, RanchoLaPuerta, inTecate, BajaCalifornia, and
TheGoldenDoor inSanMarcos, California, haveproduced
cookbooks reflectingeach spa’s cuisine.
Cookingwith the
SeasonsatRanchoLaPuerta
(Stewart, Tabori&Chang, $35)
highlights seasonal farm-fresh “Cuisineof theCalifornias,”
while
GoldenDoorCooksatHome: FavoriteRecipes from
theCelebratedSpa
(RandomHouse, $40) pays tribute to
proteins,wholegrains, and freshvegetables inamedleyof
deliciouslyhealthy recipes.
VINEYARD
❑
TheBryant FamilyVineyardCookbook
isan inspired collectionof recipes contributedbyworld-
famous chefs suchasEricRipert,Daniel Boulud, and
CharlieTrotter—all fansof theBryant FamilyVineyard
and theirworld-renowned “cult”NapaValley cabernet
sauvignon (AndrewsMcMeel Publishing, $50).
HOTEL
❑
The InterContinentalKitchen
(theintercontinentalkitchen.com, $60) celebrates thehotel
and resort company’s 60thanniversarywithaworldwide
culinary tourof theirhotels. Learnhow toprepare
chilledmangopuddingwith soft almond jelly from the
InterContinentalHongKongandmanyother regional
favorites servedat InterContinental hotelsand resorts.
FOOD ANDWINE
Cookbooks, once the
chroniclingof a chef’s
repertoire, are today an
extensionof everything
fromdestination spas
to vineyards. Here are
someof our favorites.
—
NICOLEALPER
TOP LEFT:
© ARTISANBOOKS
FALL 2009
celebratedliving.com
20
A
S
MORGASBORD
OF
C
OOKBOOKS
