Food Book Presents

Guaranteed Rachael Ray-Free

by Carolyn Wyman

Learn the culinary secrets of Chestnut Street's world-renowned Iron Chef (how to craft the eel sauce on his popular tuna pizza; the complexities behind fusion dishes like squid ink and salmon gnocchi) in this surprisingly accessible and beautifully photographed cookbook.

Two years after The Silver Spoon, the hit English translation of that bible of Italian cooking, Phaidon aims to do it all over again with this book, essentially The Joy of Cooking of Spain. The authenticity means as many recipes for salt cod, tripe and the like as for paella, tapas and flan.

On-the-road food is catch as catch can. So this collection of recipes from punk/indie/alt musicians (like the title-inspiring Descendents) is less for serious foodies (who may gag on the Velvet Teen's canned clam chowder over pasta) than for serious music fans seeking a simultaneous aural and oral experience.

The Gallery of Regrettable Food wise-ass is back with a second serving of Mystery Science Theater 3000-like commentary on retro recipe booklet art. A sample from one entry about meat loaf smothered in white sauce: "No one thought twice about living under a sperm bank until the cooler broke and the pipes leaked."

Photographer Dunea asks 50 celebrity chefs the common pro-kitchen question — "What would you like for your last meal?" — in this coffee-table compilation of words and sometimes-stunning, sometimes-goofy pictures.