 Top Ten Culinary Books of 2007Top Ten Culinary Books of 2007Lucinda 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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