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Top Ten Culinary Books of 2007

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Top Ten Culinary Books of 2007

Lucinda Scala Quinn, editorial food director of Martha Stewart Living, chatted with food editors Jennifer Aaronson and Shira Bocar on EatDrink, a special program on Sirius 112. Here are their favorite cookbooks of 2007 in no particular order:

1. "Basics: The Foundations of Modern Cooking" by Filip Verheyden and Tony Le Duc (Melville House)

2. "Pork and Sons" by Stephane Reynaud (Phaidon Press)

3. "Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers" by Daniel Leader and Lauren Chattman (W.W. Norton)

4. "Super Natural Cooking: Five Ways to Incorporate Whole and Natural Ingredients into Your Cooking" by Heidi Swanson (Celestial Arts)

5. "The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution" by Alice Waters (Clarkson Potter)

6. "American Masala: 125 New Classics from My Home Kitchen" by Suvir Saran and Raquel Pelzel (Clarkson Potter)

7. "Cook With Jamie: My Guide To Making You A Better Cook" by Jamie Oliver (Hyperion)

8. "Imbibe!: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to Professor Jerry Thomas, Pioneer of the American Bar Featuring the Origina" by David Wondrich and Dale DeGroff (Perigee Trade )

9. "The Wagamama Cookbook" by Hugo Arnold (Kyle Books)

10. "Pure Dessert" by Alice Medrich (Artisan)

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