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The Gramercy Tavern Cookbook

Michael Anthony, with Danny Meyer (Clarkson Potter)

Anthony and Meyer have forged a partnership based on finding the freshest unprocessed and local ingredients, and this cookbook presents recipes designed to bring the warmth of the Gramercy Tavern into the home kitchen.


Daniel: My French Cuisine

Daniel Boulud and Sylvie Bigar (Grand Central Life & Style)

N.Y.C. restaurateur Boulud offers Michelin-worthy cuisine in a cookbook that “Chef of the Century” Paul Bocuse calls the “future bible of tomorrow’s chefs.”


Raising My Rainbow: Adventures in Raising a Fabulous, Gender Creative Son

Lori Duron (Broadway)

An optimistic, compassionate, and delightful memoir by “mommy blogger” Duron about how her family understands, supports, and celebrates her son, C.J., who prefers Barbies to trucks and would rather be a princess than a pirate.


River Cottage Veg: 200 Inspired Vegetable Recipes

Hugh Fearnley-Whittingstall (Ten Speed)

Vegetable cookbooks are all the rage, not only for vegans and vegetarians but for the health-conscious among us. In this glorious celebration of all things vegetal, Fearnley-Whittingstall presents one of the best cookbooks available on the subject.


The Heart of the Plate: Vegetarian Recipes for a New Generation

Mollie Katzen (Houghton Mifflin Harcourt)

Katzen elevated vegetables to the main act in her groundbreaking Moosewood Bible, and here she shines the spotlight on their natural flavors, without relying on rich accompaniments such as butter, cream, and cheese.


The Big Disconnect: Protecting Childhood and Family Relationships in the Digital Age

Catherine Steiner-Adair (Harper)

In this accessible, lucid, and provocative study, which should be required reading for all parents, clinical psychologist Steiner-Adair examines the extraordinarily negative impact of the digital revolution on parents and children, and offers sound and sympathetic advice.


Classico e Moderno

Michael White and Andrew Friedman (Ballantine)

Chef and restaurateur White, writing with Friedman, once again sublimely deals with his cuisine of choice—Italian—in an attempt to bridge the gap between classic and modern food, offering the reader an experience in beauty and taste.


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