None of these lists mentions my absolute favorite book of this season, Lora Zarubin's "I Am Almost Always Hungry", one of the most original and beautifully designed cookbooks I've seen in a long time. Follow this link to a review by the SF Examiner's Patricia Unterman: http://www.sfexaminer.com/templates/story.cfm?displaystory=1&storyname=121703e_unterman

Thanks for the tip, Catherine. The book's design and menu-based organization sounds very interesting.

The drinks from Cesar in the other book reviewed also sound great (http://tinyurl.com/2u58j). I've wanted to visit Cesar when I have been in Berkeley, but I have not made it there yet.

dunno about the books that are mentioned but i can vouce for the cookbooks used by high school students here in malaysia. good enough to make oriental dishes and great rock buns.

unfortunately, they're not in english. :p

Carolyn Jung of The San Jose Mercury News (http://www.mercurynews.com/mld/mercurynews/entertainment/special_packages/holiday_guide/7451907.htm) lists her picks for "this year's best gift cookbooks," which include THE NEW AMERICAN CHEF: Cooking with the Best of Flavors and Techniques from Around the World by James Beard Award-winning authors Andrew Dornenburg and Karen Page (www.newamericanchef.com) and AQUAVIT by Marcus Samuelsson (www.aquavit.com).

The Web site FabulousFoods.com lists the top 10 cookbooks of 2003, with selections by editor Cheri Sicard.

The top two books are "Cooking at Home with the Culinary Institute of America" and "The New American Chef: Cooking with the Best of Flavors and Techniques from Around the World" by Dornenburg and Page.

http://www.fabulousfoods.com/shop/prods/bookstore/topten2003.html

Gael Greene's list from NEW YORK MAGAZINE:

"ask gael:
Are too many cookbooks just barely enough?
Even as I deaccession my cookbook overload, I can’t resist the new. The Maccioni Family Cookbook (Stewart, Tabori & Chang) is a keeper, if only for Mama Egi’s ingenious and wonderfully moving memoir. Simple is this year’s mantra—pure, real, no fuss—and Rozanne Gold has found yet another 500 three-ingredient recipes for Cooking 1-2-3 (Stewart, Tabori & Chang), the latest collection of her popular haiku. As scandalous as it is to find canned broth in Tom Valenti’s Soups, Stews and One-Pot Meals (Scribner), I forgive him, since I do, too. And Valenti’s recipes always work. Here his mythic lamb shanks go Moroccan. Just when it seemed Madhur Jaffrey couldn’t squeeze one more thrill out of India’s cookery, she comes up with From Curries to Kebabs (Clarkson Potter), recipes from the Indian diaspora. Celebrate! (Workman), a gathering of American classics from Sheila Lukins, is reason enough to celebrate. James Peterson and I share an obsession, as is clear from The Duck Cookbook (Stewart, Tabori & Chang). Chef groupies will covet the newest pot-boiling-overs from their favorites. Even I feel a need for Douglas Rodriguez’s The Great Ceviche Book (Ten Speed) and David Bouley’s East of Paris (Ecco/Harper Collins)—I’m wild about that walnut-praline cake. And Spago’s pastry whiz, Sherry Yard, has so cleverly organized The Secrets of Baking (Houghton Mifflin) that I’m driven to making lemon-curd goodies and truffles for Christmas gifts. The New American Chef (Wiley), from my pals Andrew Dornenburg and Karen Page, explores flavors and techniques in the words of the chefs themselves. And what a joy to toss out a drawerful of wrinkled clippings now that Gillian Duffy has chosen the 100 best recipes from this magazine for New York Cooks (Stewart, Tabori & Chang)."

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