Cooking for Mr. Right, by Mimi Bean, with Rebecca Chastenet de Gery
(Kensington Books, 2006)

A humorous guide to cooking that offers a time tested formula on how to seduce a man-through his stomach and his eyes! This light hearted but savvy book puts the pleasure back into dating by reminding couples to take a detour through the kitchen before heading into the bedroom. In addition to delicious recipes designed to appeal to a wide range of men, from starving artists to rugged outdoorsmen, the authors offer instruction on how to create an atmosphere of romance anywhere, anytime. Tips on everything from music to lighting to aphrodisiacs are sure to convince the reader that taking the time to spice up one's love life is no longer a lost cause. Chastenet de Gery, restaurant critic and journalist, has written numerous successful books, including the Bride and Groom's First Cookbook (Chronicle Books 2000) which has sold more than 60,000 copies to date. Restauranteur Mimi Bean has appeared in contributions to numerous publications including Atlantic Monthly .

Rosa Mexicano: A Culinary Autobiography with 60 Recipes, by Josephina Howard
(Penguin USA, 1998)

Restaurateur and food historian Josephina Howard presents Mexican dishes in a contemporary manner. Also included are chapters on the culinary history and folklore of Mexico, with dishes that run the gamut from sophisticated to simple, from traditional to innovative. Driven by her desire to share her cuisine's wealth and flavors, she started a wildly successful restaurant 20 years ago which is going full force with its twin today. Ms. Howard has been a frequent guest host on The Martha Stewart Show and has been published in her magazine. This book has sold in Canada.

Sweet Seasons: Fabulous Restaurant Desserts Made Simple, by Richard Leach
(Wiley, 2001)

Richard Leach is a self-taught pastry chef whose innovative dessert style is inspired by the cooking techniques of the new American cuisine. He has been a chef in New York City River Cafe, at Aureole, and at Park Avenue Cafe. Leach has twice been recognized as one of the "Top Ten Pastry Chefs of America." In his book, Leach instructs readers on the components of desserts. The texture, temperature, and fresh ingredients of his dazzling desserts are classified by season. His architectural approach to his pastry creations result from a profound admiration of the geometric forms in nature . The book has been sold in Canada and other foreign countries.

Korean Kitchen, by Copeland Marks
(Chronicle Books, 1993)

Food historian Copeland Marks devoted his life to recording ethnic cuisines throughout the world and is the author of The Burmese Kitchen, False Tongues and Sunday Bread, The Indonesian Kitchen, The Varied Kitchens of India and Sephardic Cooking. Korean Kitchen contains classic recipes from the Land of the Morning Calm. Mr. Marks writes that Korean cuisine is the most relevant for our time - a complete commitment to a healthy diet, including greens, grains, smaller amounts of meat, low cholesterol and low-fat, yet well-seasoned. These recipes are for savory cuisine, idiosyncratic flavors and the abundant resources from fields and sea. It has sold in foreign countries.

Sephardic Cooking: 600 Recipes in Exotic Sephardic Kitchens from Morocco to India, by Copeland Marks
(Donald Fine, 1993)

Marking the five-hundredth anniversary of the expulsion of the Jews from Spain, food historian Copeland Marks delves into Sephardic food culture of Ethiopia, Georgia, Greece, India, Libya, Morocco, Tunisia, and Turkey. A brief history of each community and its culinary inheritance is presented along with accessible traditional recipes. This tome is considered the definitive work on the subject and still sells well today as foods from this area of the world become more popular in America. Mr. Marks has been a teacher and lecturer on ethnic foods at The Asia Society, The Smithsonian Institute and New York University. His book has sold in Canada and other foreign countries.

Food From My Heart, by Zarela Martinez
(Macmillan, 1994)

Fun Mexican recipes from New York City restaurateur Zarela Martinez. Ms. Martinez focuses on the fact that food and life are inseparable in Mexico. Eating to celebrate, to come together to worship God and spirit, they are all inextricably intertwined. Articulate and witty, Ms. Martinez has appeared on morning talk shows to discuss her book. This book was reissued in 1995 by John Wiley & Sons, and Ms. Martinez's second book, Oaxacan Cuisine, was published by Macmillan in 1996. Food From My Heart has sold in foreign countries.

Taste of New York, Signature Dishes of the Best Restaurants, by Karen Gantz Zahler
(Addison Wesley, 1993)

Promoting New York City's world-class restaurants means savoring some of the best food on Earth. Taste of New York reveals closely guarded secrets of New York's superstar chefs and four-star restaurants. The author had the opportunity to make each dish with each chef in his own restaurant kitchen, making sure not to leave out any secrets to the dishes' successful creation. Featuring more than 120 seldom revealed recipes, Taste of New York highlights Le Cirque, JoJo, Union Square Cafe, Four Seasons, Mesa Grill, La Grenouille, and lots more. Karen Gantz Zahler is an accomplished home entertainer. Trained in classic French culinary techniques, she is a savvy food writer. The photographer Tom Eckerle, a world-renowned food photographer, has photographed over 150 cookbooks. Television and book tour.

Superchefs: Signature Recipes from America's New Royalty, by Karen Gantz Zahler
(Wiley & Sons, 1997)

An accomplished amateur chef, Gantz Zahler adapted these master recipes for the home to savor the delights enjoyed in America's finest restaurants. Profiled are the finest chefs in America today, including Wolfgang Puck, Emeril Lagasse, Daniel Boulud, Grey Kunz, Jean Georges Vongericthen, Charlie Trotter, and many more who are celebrities in their own right. One of the first to coin the word superchef, Gantz Zahler discusses how chefs' skills are much more varied than in the past: they must jet set between multiple restaurants, negotiate leases, demonstrate recipes on national talk shows, oversee the licensing and manufacturing of products, and teach cooking classes, hopefully on television. Paperback released in 1999.