Best of the Best Cookbooks 2009

David Chang is the hottest chef in America, and Momofuku is the book that shares his sought-after recipes with explosive Asian flavors, his food inspirations, his tricks of the trade, and a behind-the-scenes look at his now world-renowned restaurants.

Keller showcases dishes that can be made every day (and not just for special occasions). Invaluable lessons, secrets, tips and tricks - as well as charming personal anecdotes - accompany recipes for such classics as the best fried chicken and beef Stroganoff.

Gourmet Today responds to our changing foodscape with more vegetarian recipes, more recipes for popular dishes from every corner of the world, more recipes for stunning meals ready in 30 minutes or less and more simple ways to prepare all the vegetables in the farmers' market, and more recipes for the new ingredients flooding our market.

Bite by bite John Besh brings us New Orleans cooking like we've never tasted before. It's the perfect blend of contemporary French techniques with indigenous Southern Louisiana products and know-how.

Building on the savory cooking philosophy of using seasonal ingredients to create dishes with pure flavors, Karen makes acclaimed desserts that are both simple and elegant. Now, she shares her secrets and techniques in her first cookbook, The Craft of Baking, designed to help home bakers think imaginatively in order to expand their repertoires with new and fresh combinations.

Eagerly-awaited by her legions of devoted fans, this is a must-have guide to perfect cake-baking from this award-winning master baker. This comprehensive guide will help home bakers to create delicious, decadent, and spectacularly beautiful cakes of all kinds with confidence and ease. Everything you need to create heavenly cakes every time.

In this warmly written, lushly illustrated new cookbook, Lidia delves into the regional cooking of many lesser known parts of Italy - Molise, Liguria, Umbria, Abruzzo, Calabria, Valle d'Aosta, Le Marche, Trentino Alto Adige, Basilicata, and Sardinia - and explores hidden treasures in the well-known gastronomic domains of Lombardy and Emilia Romagna.

Acclaimed for the distinct and diverse cuisine he has created at Aquavit and Riingo, Samuelsson shares more than 300 recipes that embody the uniquely inclusive spirit of American cuisine, from high-end fare to street food; down -home Southern cooking to Southwestern flavors to Asian cuisines, and beyond.

Easy, healthy dishes for every day, that don't compromise an ounce of deep southern flavor. Simple Fresh Southern speaks to the way contemporary Southerners cook and eat, with dishes like Garlic-Chile Crabs, Duck with Raspberries and Rosé, Pork Loin Chops with Mushroom Chutney.

From the legendary editor of some of the world's greatest cooks - including Julia Child and James Beard - a passionate and practical book about the joys of cooking for one. Judith Jones demonstrates that cooking for yourself presents unparalleled possibilities for both pleasure and experimentation.