Are you or someone you know addicted to Top Chef and Iron Chef America? If so, this prize package is just for you:

Season your way to good taste with Diamond Crystal� kosher, coarse and fine sea salt and put to use that iconic salt cellar you've seen Alton Brown using on Good Eats. Use a $25 CHEFS gift certificate to purchase anything else you might need, then cook like the chefs with signed copies of Michael Symon's Live to Cook and Top Chef: The Quickfire Cookbook (signed by chefs Jen Biesty, Jamie Lauren and Ryan Scott ). You'll also get a copy of Good Eats: The Early Years, Top Chef: The Cookbook and Top Chef Quickfire Challenge Game to keep you busy until next season.

WHY IS SALT SO IMPORTANT?
Perhaps you've noticed a lack of salt or too much salt is often a crucial element in the judging of chefs on Top Chef and Iron Chef America. Chefs like Alton Brown and Michael Symon know that to bring out the true flavor of food, you have to know how to use that simple, but key ingredient � salt. Endorsed by the American Culinary Federation, Diamond Crystal� kosher salt is a favorite of professional and home chefs alike. Its distinct pyramid- and multifaceted-shaped crystals allow for controlled seasoning, provide excellent skickability and give food a natural burst of flavor. Diamond Crystal� sea salt is an all-natural sea salt from the shores of the Pacific available in coarse and fine varieties.

To learn more about cooking with salt, visit Salt 101, an interactive experience where Alton Brown shares culinary wisdom and practical tips.
Note: Alton Brown uses his fingers to pinch the salt, not the spoon that comes with the salt server. You should do the same.

TELL ME AGAIN, WHAT'S IN THE PRIZE PACKAGE?
Diamond Crystal� kosher, coarse and fine sea salt
Alton Brown salt cellar
$25 CHEFS gift certificate
Signed copy of Michael Symon's Live to Cook
Top Chef: The Quickfire Cookbook, signed by chefs Jen Biesty, Jamie Lauren and Ryan Scott
Good Eats: The Early Years
Top Chef: The Cookbook
Top Chef Quickfire Challenge Game

HOW CAN I WIN?
This prize package, worth more than $200, is available to anyone with a United States shipping address. The prize code is UW21.

To bid on this prize package, UW21 or any of the items offered by foodies around the world, here is what you need to do:

1. If you don't want this prize, go to Menu for Hope at Chez Pim or Gluten Free Girl to find more prizes.

2. Once you know the code for the prize you'd like, go to the donation site at Firstgiving and make a donation.

3. Please specify which bid item you'd like in the 'Personal Message' section in the donation form when confirming your donation. You must write-in how many tickets per bid item; please use the bid item code.

Each $10 you donate will give you one ticket toward a bid item of your choice. For example, a donation of $50 can be 2 tickets for EU01 and 3 tickets for EU02 -- 2xEU01, 3xEU02. Remember! The prize code for the Top Chef/Iron Chef prize is UW21.

4. If your company matches your charity donation, please check the box and fill in the information so we can claim the corporate match.

5. Please check the box to allow us to see your email address so that we can contact you in case you win. Your email address will not be shared with anyone.

6. The raffle will continue until December 25th. Winners will be announced in January.

WHAT IS MENU FOR HOPE ANYWAY?
Menu for Hope is an annual fundraiser for the UN World Food Programme. Each December, food bloggers from all over the world join the campaign by offering a delectable array of food-related prizes for the Menu for Hope raffle. Anyone � and that means you too - can buy raffle tickets to bid on these prizes. For every $10 donated, you earn one virtual raffle ticket to bid on a prize of their choice. At the end of the two-week campaign, the raffle tickets are drawn and the results announced on Chez Pim.

THANKS!
My sincere thanks to Chronicle Books, Clarkson Potter and Diamond Crystal� .

This year a number of my friends and fellow bloggers wrote books. I will not pretend to be unbiased when it comes to these books. I wish the authors much success! Here is a list of the books that I got a chance to review and enjoy:


L.A.'s Original Farmers Market Cookbook
My friend JoAnn Cianciulli wrote this terrific book with profiles of the vendors at the market at 3rd and Fairfax. Having visited the market I fell in love with the book. JoAnn is a fabulous storyteller and having written several cookbooks she knows how recipes work. Another reason why I love this book is the variety of recipes. There are dishes from all over the world yet the ingredients and instructions are very straightforward. I've made the crepes and the spiced nuts, both are winners. You could cook out of this book for a year and never get bored, you'll find everything from Seafood Gumbo, Kalbi, Tuna Sambal, Leek and Goat Cheese Quiche, to Almond Horns and Banana Cream Pie. If you love street food, this cookbook will really appeal to you.


Soaked, Slathered and Seasoned
I feel very fortunate to have gotten to know Elizabeth Karmel this year. She is smart, funny and a very talented cook and restaurateur. I am not much of griller, but I turned to her book time and again for marinades and sauces. You will never buy a premade spice rub after trying her recipes for Hot & Sticky BBQ Rub or her Original Three Ingredient Rub. I also learned the proportions for making excellent compound butter from her book. With or without a grill, the vinaigrettes, pestos, butters, rubs, sauces, marinades and more make this a super handy reference.


Asian Dumplings
I am extremely lucky to live in San Francisco where I can get an staggering array of Asian dumplings, morning noon or night. A good thing, because I sometimes think I could subsist only on noodles and dumplings. Andrea Nguyen has written a book that will demystify making dumplings at home. I feel terrible for not yet having tried any of her recipes, but if you live in a place where Asian dumplings are not readily available, this will be your go to guide to making them. And really, wouldn't it be fun to throw a dumpling party and have a bunch of friends over to make them, eat them and take some home?


Tequila
In the course of my writing for Cheers magazine I have talked to quite a few bartenders and beverage managers and they have all told me that tequila is where it's at. Vodka is passe, gin is well established, but tequila has a range of styles and flavor profiles that don't only get bartenders excited but cooks like me and seasoned chefs like my friend Joanne Weir. Joanne gathered cocktail recipes both new and classic from bartenders all over the country. In the second half of the book she shares recipes for nibbles that include tequila and can be paired with tequila. She shares the brands she loves, how tequila is made and describes the different styles of tequila. This book paired with a bottle of tequila would make a fantastic gift. Or just buy it for yourself and become a tequila connoisseur.


Modern Spice
Author Monica Bhide is my Twitter friend. I have never met her in person, but I feel like she is my friend, in part because she writes wonderful personal stories with her recipes. They are stories about friends and family that will touch your heart. Her book is not a memoir but it almost feels like one. Monica has taken Indian spices and flavors and infused them in recipes that take a fraction of the time or effort of more traditional Indian recipes. For pure comfort food, try the Indian "Burger" made from mashed potatoes or Salmon with Kumquat Chutney.


The Steamy Kitchen Cookbook
I have to hand it to Jaden. In a very short time she has established herself as a food blogging diva. This year I shared the podium twice with her at food blogging conferences. Her recipes are well-tested and perfect for those who want to try their hand at making Asian food at home. Her chatty informal style has made her a hit with countless fans. Jaden's photos are lovely and if you enjoy her blog, I am sure you will want to add this book to your collection.

Not cookbooks, but memoirs with recipes:


The Sharper Your Knife The Less You Cry
This book came out in paperback in the Fall of last year, but I didn't discover it until the Spring of this year. I read it on my way to the Foodista Food Bloggers Conference. I was mid-way through it when I met the author Kathleen Flinn. Kathleen is just amazing. She's always coming up with good ideas and seems to have the energy and wherewithal to make stuff happen. We all need people like that in our life. Her book was perfect for my trip, it's a wonderful kind of vacation read. It took me to Paris and to the trials and tribulations of cooking school. Who wouldn't want to vicariously experience that? Plus there are recipes for classic French dishes and more.


My Sweet Life in Paris
I am such a fan of David's that he could write a shopping list and I would probably love it. He lives a life in Paris that many of us only dream about. But rather than share the details through rose-colored glasses David tells it like it is. Funny, satirical and a master pastry chef who will win you over with his recipes and his prose. Read this book and you will feel like David is your friend too. I shared my book with a friend planning a trip to Paris so I can't tell you about all the recipes I've bookmarked. If you or someone you know is planning a trip, his resource guides are a must.


Hungry Monkey
It's impossible to overstate how funny this book is. I didn't know Matthew Amster-Burton all that well when I read the book, but I got to know him even better through his hilarious tales. It's about cooking for and with kids, but the recipes are ones that even someone without kids will want to make. Laugh out loud funny; you won't be able to put it down. I wasn't.












Still on my list to read:

It's time for my annual cookbook round up. There were a lot of great cookbooks this year. Here are my picks for all kinds of cooks:

Ad Hoc at Home
I didn't want to include this book in my list but I couldn't help it. Sure it's a coffee table book, it's big and it's expensive but it has soul. Thomas Keller signed my book "It's all about family" and really that says it all. Food is about connecting with those you love. Ad Hoc is a book of recipes from Thomas Keller and Dave Cruz that shares those very recipes; delicious home style cooking but taken up a notch. Ok, taken up a few notches. Want to know how Keller makes a hamburger? Fig-stuffed Roast Pork Loin? Crab Cakes? Meatballs? Chocolate Chip Cookies? Sure you do. You'd be crazy not to. In addition there is fantastic photography and lots of personal stories.

Best for: anyone who appreciates really good food


Coco 10 World-Leading Masters choose 100 Contemporary Chefs
Who do masters like Ferran Adria, Alain Ducasse, Fergus Henderson and Alice Waters think are contemporary chefs worth hearing from? Get this book and you will find out! There are Japanese chefs, American chefs, British chefs, Chinese chefs, Spanish chefs and Italian chefs featured, each sharing recipes that show off their culinary point of view. Some recipes are dead simple and others are the height of complexity, but they all have the power to inspire. In a word, fantastic!

Best for: An accomplished cook, looking for inspiration

Lucid Food Cooking for an Eco-Concious Life
I've seen a lot of organic, green and sustainable cookbooks the last couple of years, but this is the first one with recipes I actually want to cook. Great combinations like Cucumber and Pomegranate Salad with feta and cilantro, Persian Stuffed Dumpling Squash with Rose Petal or Lemony Gold Beet Barley Risotto. See what I mean?

Best for: anyone, most recipes are not too challenging and most are vegetarian


The Southern Italian Table
Since my trip to Campania and then again when I tasted the food of Puglia at this year's Worlds of Flavor conference I have been obsessed with Southern Italian food. Arthur Schwartz nails it. He includes many dishes that are pure comfort food but that you are not likely to find elsewhere. The Flat Pasta with Chickpeas is a perfect example, cucina povera at its best. Both the flavor combinations and the simple techniques will delight. Bravo Arturo!

Best for: Italian food fiends

Get Cooking 150 Simple Recipes to To Get You Started in the Kitchen
Every year I plow through many cookbooks intended for those inexperienced in the kitchen. Sadly most miss the mark. Author Mollie Katzen not only understands what new cooks are capable of doing but also what would appeal to them. Dead simple recipes for Guacamole, Homemade Italian Tomato Sauce, Old Fashioned Beef Stew, Baked Stuffed Potatoes, Steak Fajitas, Teriyaki Chicken Thighs. There are plenty of vegetarian entrees too. These are backbone recipes everyone needs to learn. These are recipes that build CONFIDENCE.

Best for: anyone new to cooking


The New Portuguese Table
I have to say, I've been waiting for this book for a long time. It misses a few recipes I love, such as the game sausage alheira, but it explains a lot about Portuguese cuisine and introduces the mouthwatering flavors of paprika, seafood, curry, beans, kale, sausage and pork, pork, pork! Portuguese food is often earthy and deeply satisfying. This book makes those flavors accessible. It is destined to become a classic.

Best for: anyone wanting to try something off the beaten path

The Lee Brothers Simple Fresh Southern
I look longingly at Southern cookbooks but would never cook half of the recipes I find. Too involved, too much fat and salt. But this book emphasizes freshness, lighter dishes with down home appeal such as Pickled Grapes with Rosemary and Chiles, Roasted Parsnips with Mint, Easy Shrimp Creole and Radish Butter (a most ingenious way of serving the ubiquitous radish, butter and salt combination). Lots of vegetarian dishes too. Brilliant.

Best for: anyone craving Southern comfort but without the coronary bypass

Real Simple Best Recipes
Filled with quick and easy but totally appealing recipes, who wouldn't want that? Chickpea and Mint Crostini, Halibut with Lentils and Mustard Sauce, Chicken Enchiladas with Green Salsa, or Sweet Potato Risotto. Unlike some books, there are no recipes with cups and cup of cream or buckets of veal stock. These are recipes for the way people I know really cook. If it had only included wine pairings, it would have been perfect.

Best for: a beginning cook or anyone who is time-starved but still wants to enjoy great meals at home

Takashi's Noodles
I am a noodle fanatic and this book had some new recipes that really got me excited. The recipes can be a bit involved, but most are also easily adapted based on what you have on hand. Ramen, Udon, Soba, and my favorite, Western style pasta with Chinese or Japanese touches. I've said it before but I'll say it again, the Spicy Ja-ja Men Udon is reason enough to buy this book.

Best for: Asian noodle nuts

Ratio
Ratio practically prides itself on not being a cookbook. So why did I include it? Because I think it's a game changer. It helps cooks think like chefs. It will help you become a better cook when it comes to things like pie crust, pound cake, bread, vinaigrette and stock. Get yourself this book and a kitchen scale. It's the next best thing to working in a professional kitchen or going to cooking school.

Best for: Anyone serious about becoming a better cook or in understanding how food works

Momofuku
Last year I ate at Momofuku Ssam Bar for the first time. The flavors were intense, the dishes bold and captivating. I was smitten. I'm not sure how many of the recipes I will cook from the book. But I now appreciate what went into my meal even more than when I ate it. There are easy weeknight recipes here that I will make like the Peas with Horseradish, Ginger Scallion Noodles, Cherry Tomato Salad with soft tofu and shiso, and the totally addictive Brussels Sprouts with kimchi puree and bacon.

Best for: those who crave big flavor

Mediterranean Clay Pot Cooking.
Why this cookbook is not on everyone's top list is beyond me. I scarcely perused it and was immediately plotting which clay pots I had to acquire. I am eagerly awaiting the arrival of my first tagine but in the meantime I have Spanish cazuelas to cook in. Recipes you won't want to miss include Orange Glazed Pork Belly, Pumpkin Soup with Creamy Roquefort, Slow-Roasted Lamb Shoulder with Spring Vegetables, and Greek Shrimp with Tomatoes and Feta. But really I could go on and on. These are recipes you savor, romantic recipes made in traditional vessels for maximum succulence and flavor. What could be better? It also includes great little stories and anecdotes about the recipes, where they came from or their history. As they say, run do not walk, to get this book.

Best for: anyone who enjoys taking the time to create something special--someone who loves to cook!

Note: Some of these books were review copies, others I bought

Next up--recommended cookbooks by friends and bloggers

I'm something of a party pooper when it comes to Christmas. I can't stand anything red and green and find Christmas trees universally tacky. Don't even get me started on the rampant Christmas consumerism or we'll be here all day! But I have always had a soft spot for Advent calendars. I like the surprises behind the windows, even if they are just paper windows. So I couldn't resist when the folks at Lexiophiles invited me to participate in their Recipe Advent Calendar. It's a bit like those Cookie of the Day newsletters that I sign up for every year. It doesn't matter that I don't actually make any of those recipes, the surprise of seeing them appear in my email box each day is a treat.

This recipe is one I've been making since college. It's super easy and you can prepare it in no time at all. I've made a few adjustments to it over the years. Most importantly, don't use jelly, use good jam, or better yet, use preserves. I used Oregon Growers delicious Cherry Zinfandel preserves for this batch. It's not boozy, but it has a not-too-sweet adult character that lends itself not just to desserts but also to savory preparations. The original recipe called for margarine, but as you can imagine, it's much better with butter.

By the way, if you too want to receive a new cookie recipe every day, you can sign up for the Cookie Countdown from MyRecipes.com or Holiday Cookie of the Day from Real Simple magazine.

Jam Bars
Makes 16 squares

Ingredients

1 1/2 cups all purpose unbleached flour
1/2 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter
1 egg
1 cup fruit jam or preserves (strawberry or cherry are good)

Instructions

Preheat oven to 375 degrees. Combine flour, sugar, baking powder and salt in a large mixing bowl. Cut in the butter, until the mixture resembles coarse crumbs. Stir in the egg to form a crumbly dough. Grease a 9-inch baking pan and press in 3/4 of the mixture onto the bottom of the pan. Top with jam and evenly spread almost but not quite to the edges of the pan since the jam will spread as it bakes. Top with the remaining crumb mixture. Transfer to oven and bake for 30 minutes or until pale golden brown. Let cool and cut into 16 squares.

Enjoy!

To see more recipes in the Recipe Advent Calender just click on the image below.

At the Worlds of Flavor conference a few weeks ago I had the great pleasure of speaking with celebrated author Paula Wolfert about the subject of her latest book, Mediterranean Clay Pot Cooking. It's one of the books I was most excited about this year, and I've already bookmarked a number of recipes that I can't wait to try.

Why cook with clay?
This is the way people in the Mediterranean cook. All the pots used have meaning. The saute pan is great for fast cooking but most slow cooking is best done in a clay pot. Try cooking butternut squash or an eggplant without any water or salt with paper over it (meaning a round of parchment paper as a lid) very slowly. See what happens when food returns to the earth. A pot is made of earth.

What kinds of foods cook well in clay?
Mediterranean food; breads, beans, stew. Commit yourself to underutilized cuts of meat. Buy spareribs and lamb necks, because you can cook in clay in increments and you will see the difference, the meat is sweeter.

Any secret tips you can share?
In many of my recipes I say to put parchment paper on top of the food so the liquid recycles. Many of these dishes are best when reheated--think of chili or stew. But here's my tip, leave the paper on! Leave it in the refrigerator overnight and when you remove the paper all the fat can be easily skimmed off.

I have some Spanish cazuelas that are glazed inside. If I'm buying a cooking vessel made from clay does it matter if it's glazed or unglazed?
It depends on the soil. Black pots from Columbia are made from mica. If you have mica you don't put a glaze on your pot because it makes food sweet. In Turkey guvech are unglazed. But in some places the clay the isn't very strong, so they add pebbles to it. This gives a different taste so they put on a slip glaze. It's not lead, it has no color, it's just a protection against the dirt but you still get some porosity, you still get flavor enhancement. But you won't get the miracle sweetness.

If it has a slip glaze you will still get the earth tones to food and aromas are accentuated just like organic food versus hydroponically raised vegetables. When it's from the earth, it's better. Take my recipe for pumpkin soup. Cut the recipe in half, do one version in a conventional pot and another is an earthenware pot like a sand pot. You'll have to use water if you don't cook it in a sand pot. It's more voluptuous when it's cooked in clay.

Are germs a problem with unglazed pots?
I talked to Robert Wolke professor emeritus of chemistry and author of What Einstein Told His Cook, to ask about the possibility of dirt in the pores of the pot. What he told me was this, when the pot gets hot, the germs are dead.

What about tagines? I have a Le Creuset tagine, is a clay tagine better?
There really is a difference when you can maintain a certain low temperature, if you can get to the two hour mark, it's better. All the food holds it's integrity but when you break into it, the food is like butter. Plus not using a clay tagine kills the romance. You wouldn't do Chinese food without a wok!

What are the first clay pots to consider buying?
You can start by going to Chinatown and buying a $9 sand pot, or the Ourika a clay tagine that is $23 from Tagines.com. Locally Bram in Sonoma has a good selection of clay pots.

My thanks to Paula Wolfert for chatting with me. On her advice, I have already ordered my first clay tagine and hope you will too.

If you ask me, the second best thing about Thanksgiving is not the dinner itself, but the leftovers. I like turkey a lot, especially its amazing versatility. Leftover turkey, even dry, overcooked turkey, is good in soups, salads, sandwiches, stews, smothered in sauce or topped with a poached or fried egg.

Here are my suggestions for how to use leftover turkey. I've linked to recipes that I think look solid, but feel free to use your own or your imagination!

Turkey Pot Pie

Turkey Mole

Turkey Enchiladas

Turkey Mushroom Crepes

Turkey Quesadillas

Turkey Barley Soup

Turkey Hash

Turkey Salad

Turkey Noodle Soup

Turkey Cobb Salad

Turkey Gumbo

Turkey Posole

If you have any favorite turkey leftover recipes, please share them by leaving a comment.

It's easy to love Thanksgiving. Sure it's a day off to enjoy a feast, but the real reason why I love it is because it means getting together with friends and family and feeling thankful for all that we have, especially each other's company.

Cherish those you love, they are more precious than anything else that you possess!

cheers,

Amy