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ASIAN COOKING

BAKING AND DESSERT

COOKBOOK HALL OF FAME

COOKBOOK OF THE YEAR

COOKING FROM A PROFESSIONAL POINT OF VIEW

ENTERTAINING

FOOD OF THE AMERICAS

ASIAN COOKING

CRADLE OF FLAVOR by: James Oseland W.W. Norton	INTO THE VIETNAMESE KITCHEN: TREASURED FOODWAYS, MODERN FLAVORS by: Andrea Nguyen Ten Speed Press
	THE SUSHI EXPERIENCE by: Hiroko Shimbo Alfred A. Knopf

BAKING AND DESSERT

BAKING: FROM MY HOME TO YOURS by: Dorie Greenspan Houghton Mifflin Company	HEIRLOOM BAKING WITH THE BRASS SISTERS by: Marilynn Brass and Sheila Brass Black Dog & Leventhal Publishers
	KING ARTHUR FLOUR WHOLE GRAIN BAKING by: The Bakers at King Arthur Flour The Countryman Press

COOKBOOK HALL OF FAME

MOOSEWOOD COOKBOOK by: Mollie Katzen Ten Speed Press

COOKBOOK OF THE YEAR

THE LEE BROS. SOUTHERN COOKBOOK by: Matt Lee and Ted Lee W.W. Norton

COOKING FROM A PROFESSIONAL POINT OF VIEW

GRAND LIVRE DE CUISINE: ALAIN DUCASSE'S DESSERTS AND PASTRIES by: Alain Ducasse and Frédéric Robert Les Éditions d'Alain Ducasse	HAPPY IN THE KITCHEN by: Michel Richard with Susie Heller and Peter Kaminsky Artisan
	THE PROFESSIONAL CHEF, 8TH EDITION by: The Culinary Institute of America John Wiley & Sons

ENTERTAINING

THE BIG BOOK OF OUTDOOR COOKING AND ENTERTAINING by: Cheryl Alters Jamison and Bill Jamison HarperCollins Publishers	THE BIG BOOK OF APPETIZERS by: Meredith Deeds and Carla Snyder Chronicle Books
	OPERA LOVER'S COOKBOOK by: Francine Segan Stewart, Tabori & Chang

FOOD OF THE AMERICAS

THE LEE BROS. SOUTHERN COOKBOOK by: Matt Lee and Ted Lee W.W. Norton	KATHY CASEY'S NORTHWEST TABLE by: Kathy Casey Chronicle Books
	DISHES FROM THE WILD HORSE DESERT: NORTEÑO COOKING OF SOUTH TEXAS by: Melissa Guerra John Wiley & Sons

GENERAL

TASTY: GET GREAT FOOD ON THE TABLE EVERY DAY by: Roy Finamore Houghton Mifflin Company	THE IMPROVISATIONAL COOKBOOK by: Sally Schneider HarperCollins Publishers
	THE FAMILY KITCHEN by: Debra Ponzek Clarkson Potter

HEALTHY FOCUS

WHOLE GRAINS EVERY DAY, EVERY WAY by: Lorna Sass Clarkson Potter	EATINGWELL SERVES TWO by: Jim Romanoff The Countryman Press
	THE DIABETES MENU COOKBOOK: DELICIOUS SPECIAL-OCCASION RECIPES FOR FAMILY AND FRIENDS by: Barbara Scott-Goodman and Kalia Doner John Wiley & Sons

INTERNATIONAL

THE SOUL OF A NEW CUISINE by: Marcus Samuelsson John Wiley & Sons	ARABESQUE by: Claudia Roden Alfred A. Knopf
	SPICE by: Ana Sortun Regan Books/HarperCollins Publishers

PHOTOGRAPHY

MICHAEL MINA Photographer: Karl Petzke Bulfinch Press/ Little, Brown and Company	KAISEKI: THE EXQUISITE CUISINE OF KYOTO'S KIKANOI RESTAURANT Photographer: Masashi Kuma Kodansha International
	TARTINE Photographer: France Ruffenach Chronicle Books

REFERENCE

WHAT TO EAT by: Marion Nestle North Point/Farrar, Straus and Giroux	THE ORGANIC COOK'S BIBLE by: Jeff Cox John Wiley & Sons
	CULINARY BIOGRAPHIES Yes Press, Inc.

SINGLE SUBJECT

THE ESSENCE OF CHOCOLATE by: John Scharffenberger and Robert Steinberg Hyperion Books	BRAISE: A JOURNEY THROUGH INTERNATIONAL CUISINE by: Daniel Boulud and Melissa Clark HarperCollins Publishers
	VEGETABLE SOUPS FROM DEBORAH MADISON'S KITCHEN by: Deborah Madison Broadway Books

WINE AND SPIRITS

ROMANCING THE VINE by: Alan Tardi St. Martin's Press	KEYS TO THE CELLAR: STRATEGIES AND SECRETS OF WINE COLLECTING by: Peter D. Meltzer John Wiley & Sons
	THE WINES OF FRANCE: THE ESSENTIAL GUIDE FOR SAVVY SHOPPERS by: Jacqueline Friedrich Ten Speed Press

WRITING ON FOOD

THE OMNIVORE'S DILEMMA by: Michael Pollan The Penguin Press	HEAT by: Bill Buford Alfred A. Knopf
	THE UNITED STATES OF ARUGULA: HOW WE BECAME A GOURMET NATION by: David Kamp Broadway Books