Compiled by Bob Howard
— The Wild Chef by Jonathan Miles and the editors of Field & Stream; this book teaches you how to butcher and braise, forage and cook wild game. $32.50
— The French Market Cookbook: Vegetarian Recipes from my Parisian Kitchen by Clotilde Dusoulier; 90 recipes keyed to fresh, seasonal vegetables. $22.50
— Bacon Nation: 125 Irresistible Recipes by Peter Kaminsky and Marie Rama; learn how to use bacon to elevate the flavor in just about any dish. $14.95
— The Preppy Cookbook: Classic Recipes for the Modern Prep by Christine E. Nunn; planning the menu for your junior league’s next luncheon? Wondering what cocktail to sip on while spectating at Wimbledon? The author offers up 125 recipes with a witty twist. $20
— The Cocktail Lab: Unraveling the Mysteries of Flavor and Aroma in Drink, with Recipes by Tony Conigliaro; one of the world’s leadng authorities offers a new approach to drink making with 60 recipes for creative cocktails.