You will never find Chef Bobby Flay too far away from an ancho chili pepper. Back in 1991, he opened Mesa Grill in New York, his shrine to the Southwestern flavors for which he is now famous around the world. In 1992, Mesa Grill won New York Magazine's Best New Restaurant, and the following year, Flay was given the James Beard Rising Star Chef award. Since then, he has created a mini-empire of six restaurants, including two other Mesa Grills, one in Las Vegas and another in the Bahamas. more ›

Alice Waters is considered by many to be a revolutionary. She opened Chez Panisse in 1971 and began awakening America to the benefits of local, sustainable agriculture by changing her menu according to what was available seasonally. She has taken this charge beyond her restaurant through her books as well as through her Edible Schoolyard program, which enables public school children to explore the connection between what they eat and where it comes from through... more ›

, a whirlwind guide through the culinary delights of Italy. Willinger has spent 30 years traveling through and living in Italy, settling in Tuscany, a gastronome's playground. The book guides you to shops, markets, and restaurants by way of "introductions" to the people she has encountered throughout her journeys followed by the recipes they have either created or inspired. more ›

by Mario Batali (Clarkson Potter, 2002) more ›

The Whole Foods Market Cookbook by Steve Petusevsky (Clarkson Potter, 2002) more ›

The Balthazar Cookbook, by Keith McNally, Riad Nasr, and Lee Hanson (Clarkson Potter, 2003) more ›

Tyler Florence's Real Kitchen (Clarkson Potter, 2003) more ›