A collection of articles Beard wrote for newspapers and magazines. Useful notes and brief recipes. This is one of those cookbooks that you can actually read, cover to cover.

Another collection of articles. This book is organized by cooking method: braising, roasting, sauteing, etc. Each chapter begins with an introduction to the cooking method, followed by some excellent recipes that use the method.

Excellent appetizers, salads, vegetables, and potato dishes. Great explanations of techniques and procedures. If you like Cook’s Illustrated magazine, you’ll like this book.

Mostly Cajun and Cajun-inspired. Chef Prudhomme is big on spices, and most recipes include a spice mixture of 7 or 8 spices (most are common spices.)

Recipes are both traditional and contemporary, and highlight America’s abundant harvest. Great, inspiring photography of the farms that grow our ingredients.

Chef Larry Forgione opened An American Place in New York in 1983 to celebrate the broad range of American-grown ingredients and culinary traditions. The book is all-inclusive, and is arranged into three sections: “From America’s Shores,” “From Forests and Farms,” and “From America’s Bakeshops.” New England seafood, Southern barbeque, California cuisine, it all comes together in Chef Forgione’s cooking.

The Red Cat opened in Chelsea in 1999 and serves innovative American and Italian-American cuisine. Owner Jimmy Bradley combines culinary traditions from his Italian background with those of his birthplace in New England, and influences from the New York restaurant world. Drawing from these diverse influences, he breaks a lot of rules, and comes up with a lot of unusual but delicious dishes. Cucumber, Watermelon, and Fennel Salad; Asparagus and Eggs, with Bacon Tempura; Crispy Fried Rabbit with Celery Root Remoulade. Lots of great seasonality; from Scallops with Morel Risotto and Pea Sauce to Duck Breasts with Roasted Fall Root Salad and Truffle Vinaigrette.

One of my favorite restaurants in New York City, as well as one of the most popular. Most of the dishes are based on classic Italian and French recipes, with modern American interpretations, and influences from other cuisines (Indian spices, Middle Eastern peppers, etc.) The dishes are not overly complicated, which means most recipes are not difficult and for the most part do not require hard-to-find ingredients. Includes wine suggestions for each recipe.

I have both Union Square Cafe cookbooks and enjoy both of them equally well. They are both in the same format, both have great recipes, and they complement each other very well.

Charlie Trotter is a very artistic chef, and there are some absolutely gorgeous dishes in here. The recipes are fairly complicated, but the ingredients are mostly not hard to find. Big flavors, unique combinations of tastes and textures, and beautiful photos.

The closing of Lever House Restaurant in April, 2009 sent shock waves throughout the New York City restaurant world. Which would be next to go, and how would fine dining get through the tough times?

The spirit of Lever House lives on in this book, which gives an inside look at both the inspired menu, and the futuristic dining room. A very readable book, with lots of great photos, and explanations of many techniques.