New York Times Notable Food Books of 2004

Frank Stitt's Southern Table: Recipes from the Highlands Bar and Grill

Barefoot in Paris: Easy French Food You Can Make at Home

On Food and Cooking: The Science and Lore of the Kitchen

Bruce Aidells's Complete Book of Pork: A Guide to Buying, Storing, and Cooking the World's Favorite Meat

King Arthur Flour Cookie Companion: The Essential Cookie Cookbook

Dessert University: More Than 300 Spectacular Recipes and Essential Lessons from White House Pastry Chef Roland Mesnier

The Olive and the Caper: Adventures in Greek Cooking

All About Braising: The Art of Uncomplicated Cooking

The New Best Recipe: All-New Edition

Remembering Bill Neal: Favorite Recipes from a Life in Cooking

Patrick O'Connell's Refined American Cuisine: The Inn at Little Washington

Lidia's Family Table

The Olive and the Caper: Adventures in Greek Cooking

Marcella Says...: Italian Cooking Wisdom from the Legendary Teacher's Master Classes, with 120 of Her Irresistible New Recipes

On Food and Cooking: The Science and Lore of the Kitchen