by Gale Gand
from Gale Gand’s Brunch!: 100 Fantastic Recipes for the Weekend’s Best Meal 
(Clarkson Potter, 2009)
Serves 4
This dish is simple to make but very attractive—the pastry chef in me loves that. Lining muffin tins with ham serves …

by Curtis Stone
from Relaxed Cooking with Curtis Stone
(Clarkson Potter, 2009)
Serves 6
Clafoutis are the perfect light ending to a heavy meal. Because they are so soft and delicate, they are best made in single servings so they …

by Curtis Stone
from Relaxed Cooking with Curtis Stone
(Clarkson Potter, 2009)
Serves 4
As a kid, when I came home and found my mum was making rack of lamb, I always said yes! — and I still love it. To me, …

by Joël Robuchon
from The Complete Robuchon
(Alfred A. Knopf, 2008)
There are countless oils, each appropriate for different kinds of salads and vegetables: neutral-tasting oils such as grapeseed, sunflower, corn, and peanut (be aware that some people …

by John Torode
from Beef and Other Bovine Matters
(Taunton Press, 2009)
Serves 4
Each of these bone-in rib-eye steaks is big enough to serve two. I often cook them with all the fat so I get maximum flavor, …

by François Payard with Anne E. McBride
from Chocolate Epiphany: Exceptional Cookies, Cakes, and Confections for Everyone
(Clarkson Potter, 2008)
Makes about 1 1/2 pounds
This toffee is the creation of Eric Estrella, Payard’s former corporate pastry chef. The …

by Jacques Torres
from Jacques Torres’ A Year in Chocolate
(Stewart, Tabori & Chang, 2008)
Serves 4
Profiteroles, ice cream filled choux puffs, are a favorite all over the world. Though you might think these fancy desserts are difficult …

by Jacques Torres
from Jacques Torres’ A Year in Chocolate
(Stewart, Tabori & Chang, 2008)
Makes about 2 dozen
Warm, puffy doughnuts were just meant to be eaten on crisp autumn days. These doughnuts, made of rich chocolate brioche …

by Jamie Oliver
from Jamie at Home
(Hyperion, 2008)
Serves 8
There’s something so incredibly humble about onion soup. It’s absolutely one of my favorites but unfortunately I only ever get to make it in the restaurant or for …

by Charlie Trotter
from Home Cooking with Charlie Trotter
(Ten Speed Press, 2008)
Serves 4
Poaching in oil may sound like it would produce oil-soaked fish, but it actually seals in the juices and results in tender, moist fillets. …

by Cree LeFavour
from The New Steak
(Ten Speed Press, 2008)
Serves 4
Bright orange with black flecks, this purée puts the sweet, smoky taste of roasted pepper right on your rib steak. The cilantro and pine nuts add …