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Regular readers of The Times's Dining section will recognize some familiar names while browsing through this season's new cookbooks. From Mark Bittman, who writes the weekly Minimalist column, there's THE FOOD MATTERS COOKBOOK: 500 Revolutionary Recipes for Better Living (Simon & Schuster, $35). Melissa Clark, whose column, A Good Appetite, also appears weekly, contributes IN THE KITCHEN WITH A GOOD APPETITE: 150 Recipes and Stories About the Food You Love (Hyperion, $27.50). The former Times food columnist Amanda Hesser, who writes the Recipe Redux feature for The Times Magazine, offers THE ESSENTIAL NEW YORK TIMES COOKBOOK: Classic Recipes for a New Century (Norton, $40). And KEYS TO GOOD COOKING: A Guide to Making the Best of Foods and Recipes (Penguin Press, $35) is the latest from Harold McGee, author of the Dining section's Curious Cook column. The former Times food columnist Molly O'Neill spent the last decade researching ONE BIG TABLE: A Portrait of American Cooking: 600 Recipes From the Nation's Best Home Cooks, Farmers, Fishermen, Pit-Masters, and Chefs (Simon & Schuster, $50). Last, but definitely not least, Martha Rose Shulman has collected recipes from her regular feature on NYTimes.com in THE VERY BEST OF RECIPES FOR HEALTH (Rodale, $35). [ABSTRACT FROM AUTHOR] |
