New Cookbooks for the fall

The New York Times just profiled a handful of new cookbooks by "star" chefs, including Ferran Adrià, Grant Achatz, Thomas Keller, and Heston Blumenthal, and others like Shirley O. Corriher. Here's a link to the article: http://www.nytimes.com/2008/10/22/dining/22book.html

The author, Julia Moskin, makes the point that many of the dishes in the books by Adria, Achatz, Keller, and Blumenthal are difficult to make in a home kitchen and some require specialized equipment, but one of the points of these books is to give the reader a better idea about what goes on in the restaurant.

I'm surprised that Moskin didn't mention Charlie Trotter's new book, "Home Cooking with Charlie Trotter" (Note this is not the same book as "Charlie Trotter Cooks at Home". He's already done the restaurant books and has, more recently, been doing books with simpler recipes. I ordered a copy last week and will try to remember to report back what it's like. I will probably not be able to resist adding Corriher's "Bakewise" to the collection either, even though "Cookwise" has been sitting on my shelf, unread, for a few years.

Anyone check out any of the new cookbooks out this year?

Well, I already posted about the one that intrigues me most here.

I got a copy of BakeWise. A highly anticipated book--it was scheduled for release more than 2 years ago, I believe. Haven't had time to dig into it, but if it's half as good as CookWise, I'll love it. Aside from a decent apple cake, I suck at baking, and I'm hoping the book sheds some light where I need it.

This one wasn't in the NYTimes lineup, but I'm digging The Flavor Bible much more than I thought I would. It's really opening my eyes to flavor combos/affinities, and making it easier to MacGyver leftovers into a decent, flavorful meal.