Anya von Bremzen and John Welchman: Please to the Table

• Smoked Salmon Vinaigrette

Anya von Bremzen and John Welchman: Terrific Pacific Cookbook

• Asparagus and Snow Peas
• Fragrant Ceylonese Fish Curry
• Carol Selvarajah Vegetable Salad
• Zucchini and Red Pepper Pilaf

Ayla Algar: Classic Turkish Cooking

• Roasted Lamb Cubes With Yogurt, Roasted Tomato Sauce, Peppers, and Frothy Butter

Barbara Tropp: China Moon Cookbook

• Dry-Fried Chinese Eggplant Nuggets [new]
• Fresh Ginger Ice Cream
• Loni's Cucumber Pickles with Chinese Black Beans
• Chicken and Bacon Fried Rice
• Clear-Steamed Salmon with Ginger-Black Bean Vinaigrette
• Wok-Seared Spinach Relish
• Strange-Flavor Eggplant
• Pan-Seared Tuna with Roasted Red Bell Pepper Sauce

Barbara Tropp: The Modern Art of Chinese Cooking

• Ham and Egg Fried Rice
• Pan-Fried Scallion Breads

Bea Hull:

• Coconut Cake
• Date Nut Roll
• Chicken and Dumplings
• Out of This World Rolls

Betty Fussell: I Hear America Cooking

• Smothered Corn (Maquechoux)
• Eggplant with Eggplant Dressing
• Cajun Crawfish Etouffee
• Mulatto Ginger Cake
• Jambalaya a la Everything
• Blackened Redfish with Lemon Butter

Bruce Cost: Ginger: East to West

• Moroccan Grilled Chicken Legs
• Sweet Potatoes with Saffron and Cinnamon

Charmaine Solomon: Mastering the Art of Chinese Cooking

• Braised Chinese Mushrooms and Bean Curd
• Braised Mushrooms with Garlic
• Fried Mountain Trout with Ginger

Charmaine Solomon: The Complete Asian Cookbook

• Balinese-Style Fried Chicken
• Szechuan Fried Chicken
• Crunchy Peanut Sauce
• Fried Rice
• Rice with Vegetables

Claudia Rosen: The Book of Jewish Food

• Potato Latkes

Clifford A. Wright: A Mediterranean Feast

• Fennel Salad

Colman Andrews: Catallan Cuisine

• Roast Chicken with Samfaina

Copelan Marks: Great Book of Couscous

• Beet Salad
• Fresh Fava Bean Salad
• Leek Salad with Tomato

Dawn Davis: If You Can Stand the Heat

• Sea Scallop Ceviche with Grilled Red Onion and Mango-Tortilla Salad
• Portuguese Seafood Stew

Irene Kuo: The Key to Chinese Cooking

• Dry-Seared Green Beans [new]
• Red-Cooked Fresh Ham [new]
• Stir-Fried Lima Beans

Jeffrey Alford and Naomi Duguid: Flatbreads and Flavors

• Moroccan Anise Bread
• Berber Bean Puree
• Herbed Carrot Salad
• Twice-Cooked Eggplant Salad
• Harissa
• Orange and Black Olive Salad
• Ras el Hanout

Joan Nathan: The Foods of Israel Today

• Eretz Israel Cake With Orange, Dates and Marzipan

Joyce Goldstein: Mediterranean: The Beautiful Cookbook

• Chicken with Lemon and Olives

Julie Sahni: Classic Indian Cooking

• Fragrant Pilaf Banaras Style
• Whole Potatoes in Spicy Yogurt Gravy
• Sweet Lemon Pickle With Cumin
• Spinach and Yogurt Salad
• Patiala Pilaf
• Lamb Braised in Aromatic Cream Sauce

Marcella Hazan: Essentials of Classic Italian Cooking

• Asparagus and Prosciutto Bundles

Michael Lee West: Consuming Passions

• Trey's Chili
• Fall Spice Cake

Nigella Lawson: New York Times

• Sweet Potato and Chickpea Curry

Paula Wolfert: Couscous and Other Good Foods from Morocco

• Brain Salad
• Cubed Liver Salad

Paula Wolfert: Mostly Mediterranean

• Tagine of Lamb, Pumpkin, Chick-Peas, and Raisins
• Couscous with Spiced Vegetables

Penelope Casas: Delicioso

• Red Bean Stew with Hot Peppers and Garlic Bread
• Garlic Chicken
• Clams in Almond Sauce
• Dried Cod With Tomatoes and Peppers
• Rice with Duck, Sausage, and Chickpeas
• Roasted Vegetable Canapes with Anchovy and Olive Paste
• Green Beans Sauteed with Cured Ham
• Orange Salad with Onion, Almonds, and Raisins
• Orange Yogurt Cake
• Oven Roasted Potatoes
• Marinated Quail Eggs
• Saffron Rice with Pine Nuts

Penelope Casas: Paella

• Cheese Pate with Walnuts and Peppers
• Duck Paella, Sevilla Style
• Piquillo Pepper Salad with Raisins and Pine Nuts

Penelope Casas: Tapas

• Sautéed Frogs' Legs
• Calves' Liver in Almond Sauce
• Potato Salad with Pickles and Capers
• Marinated Quail

Regan Daley: In the Sweet Kitchen

• Oatmeal Stout Cake with Chewy Oat Topping and Orange-Date Ice Cream
• Sweet Potato Layer Cake with Rum-Plumped Raising and Caramel Cream Cheese Frosting

Ruth Reichl: Tender at the Bone

• Mohamed's Bisteeya

Sarah Woodward: The Classic Mediterranean Cookbook

• Turkish Stuffed Eggplant
• Valencian Paella
• Tagine of Chicken with Lemons and Olives

Su-Mei Yu: Cracking the Coconut

• Water Chestnut Salad

Tess Mallos: The Complete Middle East Cookbook

• Baked Prawns with Feta

Tom Colicchio: Think Like a Chef

• Artichokes Braised in Olive Oil and White Wine
• Quick-Braised Striped Bass with Artichokes and Zucchini

Tom Hull:

• Protestant Pizza

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• Pork Pibil