Tetsuya, 
by 
 Tetsuya Wakuda   
 (Harper Collins – Australia)

Jacques Pepin’s 
Complete Techniques,
 by Jacques Pepin
 (Black Dog and Leventhal – USA)

Heavenly Desserts, 
from Grandmother’s Time,
 reinterpreted by famous patissiers,
 including Eckart Witzigmann,
 Anton Mosimann, 
text by Marion Michels
 (La Tavola-Switzerland).

In The Sweet Kitchen,by Regan Daley
(Random House of Canada
  Artisan U.S.A)

Little Cafe Cakes, 
by Julie Le Clerc, Photography by Staun Cato- Symonds 
 ( Penguin – New Zealand )

Sweet Seasons, by Richard Leach (John Wiley-USA

Chocolate Desserts
by Pierre Hermé
and Dorie Greenspan
 (Little Brown-USA)

       The Cheese Lover’s Cookbook and Guide, by Paula Lambert
  ( Simon and Schuster – USA )

       Get Cracking, 
The Definitive Cook’s Guide to Choosing, Cooking and Enjoying Eggs, by Alex Barker
 ( Southwater – U.K. )

You Say Potato! 
By Elsy Gillespie, 
(Wolf Hound Press – USA)

Chop,
 by Caroline Barty,
 photographer
Janine Hosegood
 (MQ Publications-UK)

Amazing Soy,
A complete Guide to Buying
and Cooking
This Nutritional Powerhouse,
 with 240 recipes by Dana Jacobi
(William Morrow-USA)

Onion,
The Essential Cook’s Guide to Onions,
Garlic, Leeks, Spring Onions,
Shallots and Chives,
by Brian Glover
(Lorenz Books-UK)

   Heaven on the HalfShell, The Story of the Northwest’s Love Affair with The Oyster, by David G. Gordon, Nancy E. Blanton, and Terry Y. Nosho
 ( Washington  Sea Grant  Program and Westwind Press- Graphic Arts Center- USA )

Salmon, 
Delicious Recipes From the World’s Most Wonderful Fish,
 by Maxine Clark, photography by William Lingwood (Ryland, Peters, Small –UK)

Ceviche!
Seafood, Salad and Cocktails
with a Latino Twist,
 by Guillermo Pernot
with Aliza Green,
Foreword by John Mariani,
 photographer Steve Legato
(Running Press – USA)

The Power of Pleasure, 
by Dale Atrens
( Duffy and Snellgrove 
2000 – U.K. )

   Ayurdevic Cooking, 
by Ramesh Patel 
(New Age Books – India)

Eat with Joy 
on a Wheat-Free Gluten-Free Diet, 
by Ann O’Dowd Fogarty
 (A+A Farmar-Ireland)

Mood Food – Brighten, 
Heal and Elevate Your State of Mind,
 by Jane Eldershaw.
(Source Books – USA)

Eating for Two,
The Complete Guide to a Healthy Diet Before,
during and after pregnancy,
by Amanda Grant
 (Mitchell Beazley-UK)

Better Baby Food,
The Hospital for Sick Children,
 Daina Kalnins Joanne Saab (Robert Rose – Canada)

The Breast Health Cookbook,
fast and simple recipes
to reduce the risk of Cancer,
by Dr.Bob Arnott
Recipes and Menus
 by Barbara Sutherland and Rita Mitchell
(Little Brown-USA)

  Family Organic,
 by Carol Charlton
 ( David and Charles – U.K. )

The Chocolate Lovers, A Children’s Story and Cookbook, story by Joan Van Loon, pictures by Chantal Stewart, recipes by Gabriel Gaté (Allen and Unwin – Australia)

  I Will not Ever
 Never
 Eat a Tomato, 
by Lauren Child 
 (Orchard Books–U.K.)

Great Food For Happy Kids,
 by Jesse Frayne,
 Illustrated by Gina Calleja
(Napoleon-Publishing,
 Rendez-Vous Press – Canada)

 Le Cordon Bleu Kitchen Essentials 
 ( John Wiley – USA )

What Flavor is your Personality?
 Discover who you are by looking
 at what you eat.,
 by Alan Hirsch, M.D. 
(Sourcebooks – USA)

Cooking with Verjuice, 
by Maggie Beer 
 (Grub Street – U.K.)

The Elements of Taste,
 by Gray Kunz and
Peter Kaminsky,
 (Little Brown-USA)

Picnics and Other Outdoor Feasts by Claudia Roden 
( Grub Street – U.K. )

Ken Hom’s Quick Wok, The Fastest Food in the East, (Headline – UK)

The Complete Canadian Living Cookbook,
 350 Inspired Recipes
from Elizabeth Baird 
and The Kitchen
 Canadians Trust the Most
(Random House of Canada)

Ultimate Recipe Collection,
by Richard Carroll
 (Trident Press International- USA)

 How to Grill,
 by Stephen Reichlen
(Workman – USA)

Formulas for Flavour,
How to Cook Restaurant Dishes
 at Home,
by John Campbell,
Foreword by Heston Blumenthal (Conran Octopus-UK)

The Best of Taste,
A Compilation of Inspired Recibes
 from the Williams-Sonoma Food
 and Travel Magazine,
Editor in Chief Andy Harris
(Weldon Owen-USA)

       French Fried,
 by Harriet Welty Rochefort 
 ( Thomas Dunne Books – 
St. Martin’s Press – USA )

The Food of France, 
The Definitive Guide
to Real French Food,
 by Maria Villegas (Colombia), Sarah Randell (New Zealand),
 Lulu Grimes and Kay Halsey (Australia),
 photography by Cris Jones (Murdoch Books – Australia)

Slovenian Cookery,
 by Slavko Adamlje
(Zalozba Mladinska Knjiga-Slovenia)

The Russian Cookbook,
Traditional XIXth
 Century Cooking,
 by Tatiana M Maslenkoff, Robert Royal
 (Crescent Ltd-UK)

    Not Afraid of Flavor, Recipes From Magnolia Grill, 
by Ben and Karen Barker 
( University of North Caroline Press -–USA )

Ticino Con Passione, 
Culinary Journeys
 Between Lake Maggiore and Lake Lugano,
 by Marion Michels,
 photographer Dave Brüll Mann 
(La Tavola-Switzerland).

Classic Recipes
From the
 Greek Island of Kefalonia,
by Tassia Dendrinou (Livani Publishing – Greece)

Maggie’s Table,
 by Maggie Beer,
 (Penguin Books Australia)

The Farmer’s Market Cookbbok,
by Nina Planck 
Hodder and Stoughton – U.K.)

A Spoonful Of Country,
Cooking from a Coojamundra Farmhouse,
 by Catherine Bragg with Noeline Reading (Lothian Books-Australia)

Recipes
From Home, by David Page
and Barbara Shinn (Artisan)

Farmer's Market Cookbook By Henrietta Gwen Foreword By Clarissa Dickson Wright Photograph
Jason Lowe
(Kyle Cathie - UK)

Back to The Table,
The Reunion of Food and Family,
 by Art Smith,
Oprah Winfrey’s Personal Chef
 (Hyperion-USA)

The River Cottage Cookbook, as Seen on Channel Four,
 by Hugh Fearnley-Whittingstall, Photography by Simon Wheeler ( Harper Collins – U.K.)

  Sunny Mediterranean Cuisine, Vegetarian and Seafood Recipes, by Vefa Alexiadou
(Vefa Alexiadou – Greece)

Ciao Italia-
Bringing Italy Home,
 by Mary Ann Esposito
 (St.Martin’s Press-USA)

Nigella Bites,
 by Nigella Lawson
(Chatto and Windus – UK)

Entertain,
by Ed Baines
(Kyle Cathie – UK)

Jenny Bristow Cooks:
 Gloriously Good Food
(Blackstaff-Ireland)

Happy Days with The Naked Chef,
Jamie Oliver,
accompanying
a major BBC TV Series,
by Jamie Oliver,
 with photographs by David Loftus
(Michel Joseph, an imprint of Penguin – UK)

A Goose in Toulouse and Other Culinary adventures in France by Mort Rosenblum  
 ( Hyperion – USA )

The Food of France, The Definitve Guide
to Real French Food,
 by Maria Villegas (Colombia),
 Sarah Randell
(New Zealand),
 Lulu Grimes and
 Kay Halsey (Australia),
 photography by
 Chris Jones
 (Murdoch Books – Australia)

The Paris Cookbook,
by Patricia Wells (Kyle Cathie – UK)

French Fried,
 by Harriet Welty Rochefort
  (Thomas Dunne Books-
 St. Martin’s Press –USA)

The Magic of the Truffle,
 the favorite recipes
of Christian Etienne,
preface by Daniel Booulud
 (Ici La Presse – USA)

The Culinary Chronicle,
The Best of South and Southeastern France,
photography, paintings and design by Bruno Hausch,
 text by Chris Meier,
 editorial director and recipe editor Christine Messer Hausch,
 translation Claudia Spinner,
 both in English and German
(Hädecke-OPT Art)

Savour Italy,
a Discovery of Taste, by Annabel Langbein, Photography
 by Kieran Scott (International Culinary Institute Press – New Zealand)

A Mediterranean Farm Kitchem,
 by Beth Elon in Tuscany,
photographs
 by Nelli Sheffer (Modan Publishing-Israel)

  Sunny Mediterranean Cuisine,
Vegetarian and Seaffod Recipes,
 by Vefa Alexiadou
( Vefa Alexiadou – Greece )

Oranges and Lemons,
Recipes from the Mediterranean,
 by Sarah Woodward,
photography by Diana Miller
 (Conran Octopus-UK)

The Culinary Chronicle,
The Best of South and Southeastern France,
photography, paintings and design by Bruno Hausch,
 text by Chris Meier,
 editorial director and recipe editor Christine Messer Hausch,
 translation Claudia Spinner,
 both in English and German
(Hädecke-OPT Art)

World Food :
 Hong Kong, 
by (Lonely Planet – USA)

The Oriental Hotel Cookbook,
 Bangkok-Thailand,
 text by William Warren,
 photography by Luca Invernizzi Tettoni,
 Recipes by Norbert Kostner,
 (Archipelago Press – Editions Didier Millet – Singapore).

The New Tastes of India, 
Over 100 Vibrant Vegetarian Recipes
 From Southern India,
 by Das Sreedharan
 (Headline Book Publishing).

Pleasures of the Vietnamese Table,
 Mai Pham
 (Harper Collins-UK)

Japanese Food and Cooking
by Emi Kazuko,
 with Recipes by Yasuko Fukuoka,
(Lorenz Books-UK)

Growing Up In A Korean Kitchen,
a Cookbook,
Hi Soo Shin Hepin Stall
 (Ten Speed-USA)

Si Chuan Cookery,
by Fuchsia Dunlop
(Penguin Books-UK)

       Eat and Two Veg- Vitality Food 
with Less Meat, 
by Sue Style 
( David and Charles – U.K. )

Vegan Meals For One or Two, 
Your Own Personal Recibes,
 by Chef Nancy Berkoff, R.D.
 (Vegetarian Resource Group – USA).

As You Like it Cookbook,
 Imaginative Gourmet Dishes
 With Exciting Vegetarian Options,
 by Ron Pickarski
 (Square One-USA).

Beach Bach 
Boat Barbecue
 by Penny Oliver,
 photography Ian Batchelor
 (New Holland-New Zealand)

The Food Of Venice, 
by Luigi Veronelli,
 photos by Luca Invernizzi Tettoni
 (Tuttle Publishing-Singapore)

The Spice Routes, 
Chronicles and Recipes
 From Around the World,
 by Chris and Carolyn Caldicott,
Travel Photographs
Chris Caldicott, Recipes Photographs
 James Merrell
 (Frances Lincoln-UK)

The Food of France, 
The Definitve Guide to Real French Food, by Maria Villegas (Colombia), Sarah Randell (New Zealand),
Lulu Grimes and Kay Halsey (Australia),
 photography by Chris Jones
 (Murdoch Books – Australia)

Off The Shelf
 Cooking From the Pantry,
 by Donna Hay
 (Harpercollins-Australia)

Food – The Essential A-Z Guide and Illustrated Kitchen Companion 
for Cooks and Food Lovers,
 Consultant Editor John Newton, written and researched by Kim Rowney,
 Lulu Grimes, Kay Halsey, designer and cover
 design Vivien Valk, 
design concept and art direction : Juliet Cohen (Murdoch Books – Australia)

In The Land of The Magic Pudding, A Gastronomic Miscellany,
 edited by Barbara Santich
 (Wakefield Press – Australia)

Grandma’s Wartime Kitchen –
 World War II and the Way we Cooked,
 by Joanne Lamb Hayes
 (St.Martin’s Press-UK)

The Ethnic Food Lover’s Companion,
 by Eve Zibart, 
(Menasha Ridge Press-USA)

Uncommon Grounds 
 The History of Coffee and How it Transformed Our World,
 by Mark Pendergrast (Texere-USA-UK)

Chocolate Desserts,
 by Pierre Hermé,
 written by Dorie Greenspan,
 photography Jean-Louis Bloch-Lainé
(Little Brown-USA)

The Everything
Chocolate Cookbook, by Laura Tyler Samuels 
 (Adams - USA)

Bread,
From Ciabatta to Rye,
 by Linda Collister
(Ryland Peters, Small – UK)

How to Grill, 
by Steven Raichlen  
( Workman – USA )

Beach Bach 
Boat Barbecue
  by Penny Oliver,
  photography Ian Batchelor
  (New Holland-New Zealand)

Weber’s Ultimate Barbecue Book,
 Matthew Drennan,
photographer Chris Alack
 (MQ Publications-UK)

The Essential Kitchen, 
by Lansdowne-Australia.
 Vegetarian Sushi,
 by Brigid Treloar and Sashimi,
 by Hideo Dekura.

Williams – Sonoma Collection :
Thanksgiving, by Michael McLaughlin,
Hors d’oeuvre, by Bright H.Binns
Salad, by Georgeanne Brennan
Pasta, by Eriza de Mane,
Chicken, by Rick Rodgers
(Simon and Schuster – Source – U.S.A)

Time for Food :
Edinburgh, Barcelona,
 Boston, Sydney,Madrid 
(Thomas Cook Publishing – U.K.)

Organic,
 A New Way of Eating
 by Sophie Grigson and William Black
 (Headline Book Publishing - UK)

Little Red
 Gooseberries: 
Organic Recibes From Penrhos,
by Daphne Lambert (Orion – U.K)

Cooking Up a Provence Vacation:
 A Guide to Weeklong Cooking Classes,
 by Lovern Root King
(Rocket E-Book – 1^st Books)