TIM

Sky High: Irresistible Triple-Layer Cakes

By Alisa Huntsman (Chronicle, $35.00)

Ever since I was a little kid I’ve always loved the look of a beautifully decorated layer cake.  Imagine how excited I was when I saw this new book, Sky High – three layers, my favorite!  Author Alisa Huntsman has put together a wonderful collection of recipes that not only look terrific but taste even better.  There are many interesting combinations like the Halloween Sweet Potato Cake with an Orange Filling and a Chocolate Cream Cheese Frosting.  Don’t miss the Dulce de Leche Cake and the chapter on Special Occasion Cakes with the beautiful Lavender Rose Wedding Cake!

- Not to be missed!

AMY

Two Meatballs in the Italian Kitchen

By Pino Luongo and Mark Strausman (Artisan, $35.00)

My love affair with Italian food began with Pino Luongo’s first book, “A Tuscan In the Kitchen.”, a book which gave the cook a list of ingredients and a passion for good food.  I’m delighted to say “Two Meatballs in the Italian Kitchen” renews my admiration for Luongo and his longtime partner Mark Strausman and they have given us a book to cook from cover-to-cover.  Next time you are having the family over for dinner treat them to the Baked Penne with Radicchio and Sausage with a bottle of “big red” wine.  And, what could be more fun than trying all those different meatball recipes!

TEHRA

The Geography of Oysters

By Rowan Jacobsen (Bloomsbury USA, $24.95)

As with anything having to do with food, the more you learn, the less it seems, you know.  It's a crazy-making fact that keeps us on the learning end of our chosen professions as chefs. 

 I can't remember the first time I had an oyster, but I remember the first time I enjoyed one.  "Enjoyed" may not be a suitable enough term, but neither is "loved", "revered", and "worshipped"; they seemed to transcend words--until I read the book of course.

 Though I was quite fond of the slimy bivalves (I learned that in the book), I was intimidated by the fact that I knew nothing about them.  What I learned is enough to make me more confident in ordering them (the cold months are better), but like the daughter of a scientist that I am, I just couldn't be bothered to learn the genus and species information that is also included in the book.  Rowan Jacobsen is a brilliant writer, with a sense of humor that will help you wrangle through the more academic chapters.

ALAN

Sticky, Chewy, Messy Gooey: Desserts for the Serious Sweet Tooth

By Jill O’Connor (Chronicle, $22.95)

This is a book that definitely lives up to its name.  Filled with desserts for the serious sweet tooth, each chapter features many decadent, but user friendly recipes to satisfy even the most discerning dessert lover.  In addition, O’Connor also gives the reader great kitchen tips on how to choose the right cocoa, how to use phyllo dough and how to make a great versatile ganache.  Some of my favorite recipes are the All Grown Up Smores, Gooey Caramel Butter Bars and the cover recipe Chocolate Mascarpone Cheesecake Pots with Shortbread Spoons.

One of my favorites of the season!

CP

My Last Supper: Fifty Great Chefs and their Final Meals

By Melanie Dunea (Bloomsbury USA, $39.95)

The fascinating question, what would be your final meal on earth is answered by a slew of the most talented chefs in the world today. Their answers are interesting and the accompanying photos are bold and hilarious. There's Anthony Bourdain baring (almost) all, Lydia Shire embracing her muse, a gigantic lobster, and Mario Batali sprouting kohlrabi from his head.

A great book with telling information on the best food and wine offered this side of heaven.