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Discusses recipe book authorship, citing in particular the work of Julia Child for French cuisine. Personal experience on cooking that involved a manuscript by Child; Elements of good recipe writing; Readers' desire for a cookbook writer who takes on the role of collaborator and comforter.

Presents the recipe for Grape Royale, a cocktail drink made from grape juice, grappa and white wine.

Presents recipes for desserts such as Grilled Mango with Sweet Sticky Rice Cakes and Pistachios.

Presents recipes for Buttermilk Roast Chicken and Strawberry Sour Cream Streusel Cake.

Presents recipes for rainy season parties. Lamb brochettes with hummus; Raspberry-topped mini cheesecakes; Chicken satay.

The article offers tips for planning and cooking for the Thanksgiving Day, a day of giving thanks for the blessing of the harvest and of the preceding year. It suggests to find bounty of information harvested by reporters and editors of the periodical including recipes, instruction, and advice for the development of a menu for side dishes and vegetarian entrees.

The article discusses the types of recipes available in cocktail books while also providing the recipe for the cocktail 'Paper Plane'.

The article presents the author's views on frying and eating fritters. She observes that people all over the world eat fritters, but Americans eat fritters only abroad, they do not make them. She notes that it is because Americans are afraid of fried foods, but they forget that if properly drained, fritters do not contain more cooking fat than sautéed food. She says, maybe Americans fear the mess created by frying in their kitchens. A recipe of critter fritters is also presented.

The article presents several recipes for salmon fish including Salmon Sandwich, Gently Smoked Salmon, and Corn and Fennel Ragu.

The article presents information about chef Joël Robuchon, owner of the restaurant L"Atelier de Joël Robuchon at the Four Seasons Hotel in Midtown Manhattan, New York. The 62 year old chef is finding a simpler approach to food appeals to him. Recipes for "Scallops with Seaweed Butter," "Shrimp in Brik Dough with Basil Pesto," and "King Crab Salad," are also presented.

The article presents the history of the Silkie chicken and is accompanied by recipes for "Black-skinned Chicken Slow-cooked in Dark Soy Sauce," and "Black-skinned Chicken Slow-cooked in Coconut Sauce." Information is provided about the chicken and its popularity among the Asian community. It is a common ingredient in many soups.

The article presents information about several cookbooks, including "Baking: From My Home to Yours," by Dorie Greenspan, "The Sweet Life: Desserts From Chanterelle," by Kate Zucherman, and "Breakfast, Lunch, Tea," by Rose Carrarini. Some of the recipes in Greenspan's book are the Brown Sugar-Pecan Shortbread Cookies, Caramel Pumpkin Pie with burnt sugar and Sour Cream Pumpkin Pie.

The article discusses the Web site Chow.com, which provides recipes, restaurant reviews and other food-related information. The site is produced by CNET Networks, which is best known for its focus on technology and computer news. Through the introduction of Chow.com, the company hopes to expand its foray into more general-interest Web sites.

Discusses the increased consumption of rotisserie chickens by Americans. Quest of finding a place to buy rotisserie chicken in New York; Assertion that more people buy rotisserie chickens rather than cook them at home; Description of the different varieties and types of roasted chicken; Way that leftover chicken can be used in leftovers, like chicken pot pie; Recipes for Chinese chicken salad and chicken-tarragon pot pie.

Inspired by Lawrence Downes's article last Wednesday on Twittering recipes, we asked readers of the Diner's Journal to come up with their own Twitterable dishes, in ''Take the Twitter Challenge.'' For help translating, try cookbookglossary.pbworks.com. Pnut noodl:simr 2c rawpeant+2cpnt oil til brn;blend w1garclv,2Tchp ging,2Tsoy,2Tses oil,6Tsugar,6Tricevin;4Tsambal;srv ovr ndl w cuke/cilntr -- myers+chang/boston [ABSTRACT FROM PUBLISHER]

To the Editor: I was disappointed to find a recipe by Mark Bittman for red snapper (''From the Yucatan, a Burst of Citrus Salsa,'' The Minimalist, April 8). According to the Monterey Bay Aquarium Seafood Watch, red snapper is overfished, as is skate, a fish that Mr. Bittman also mentioned. [ABSTRACT FROM PUBLISHER]

1 1/2 ounces gin 3/4 ounce homemade grenadine (see note) [ABSTRACT FROM PUBLISHER]

TO some purists, the East Coast fish taco does not exist. Simply putting batter-fried or grilled mahi-mahi on a tortilla and topping it with cabbage, crema and salsa verde is not enough. No, it must be sold from a shack, misted with Pacific spray and approved by the board-shorts-clad aficionados of Baja California. Yet as New York trudges into fall and winter, three restaurants are assembling fish tacos that not only evoke memories of warm sand but elevate this humble surfer snack into a work of art. [ABSTRACT FROM PUBLISHER]

APRIL BLOOMFIELD thinks about food most of her waking hours. As the last Roquefort burger of the night is plated at the Spotted Pig, the Greenwich Village gastropub where she is the chef, Ms. Bloomfield is still sketching out recipes in her head. Some mornings she crawls back into bed with a cookbook. [ABSTRACT FROM PUBLISHER]

A recipe for Toxic Photo Soup: Layer 1,000 photos in a large, watertight plastic storage tub. Place high on basement shelving unit. Fail to notice small, leaky basement window nearby. Marinate, unattended, three to four years. Open and serve. Yield: 1,000 blank sheets of sopping photo paper and four gallons of black, stinky, toxic rainwater-chemical soup. [ABSTRACT FROM PUBLISHER]

The article presents information on Dave Pasternack, chef and co-owner of New York City-based Esca restaurant. Pasternack is about to publish his book "The Young Man & the Sea," containing recipes and recollections. It is stated that Esca offers a wide range variety of food stuff, which is very different from other restaurants.

The article reports on the increase in prices of cocktail recipe books in the U.S.

The article reports that in his book "Cooking With the Bible: Biblical Food, Feasts and Lore," author Rayner W. Hesse recreates some of the foods enjoyed by people in biblical times. Hesse encountered challenges while using references to food in Scripture because the Bible is not known for giving information on recipes. The recipes are written for modern kitchen appliances. In the book, the ingredients used by Hesse were not Middle Eastern mainstays in biblical times.

The article presents information on several restaurants and eating places in Yorkville, New York. An antihip Japanese restaurant Donguri provides comfort food including broiled fish and grilled chicken with ponzu sauce. Heidelberg is a restaurant often called as the Manhattan's favorite German beer garden in the heart of Yorkville. Spigolo is another restaurant that serves unpretentious Italian food including various dishes of salumi and uncooked seafood, pasta dishes, and desert.

The article discusses how to make a lamb roast. The author recommends using pasture-fed lamb from the 3-Corner Field Farm in Shushan, New York, which raises meat so tender that it is not necessary to create a sauce or heavily season the roast. The article lists the ingredients and kitchen supplies needed to make a roast. A recipe is included for Roast Leg of Lamb With Fork-Mashed Mint Peas.

Presents several recipes for tarts. Simple Berry Tart; Berry Tart With Pastry Cream; Free-Form Fruit Tart.

Presents recipes for huevos rancheros and refried beans.

Presents the recipe Swordfish With Gingered Pea PurÉe.

Presents the recipe for Lemon-Garlic Sauce.

Presents the recipe for curried roast chicken, Durban style.

Presents the recipe for Seafood Giambot

Presents the recipe for Lamb Meatballs with Mint.

Presents the recipe for Chicken With Shallots and Madeira.

Presents a recipe for Vietnamese stir-fried vegetables with chicken or shrimp.

Presents a recipe for Chinese walnut cookies.

Presents a recipe for ligurian fish and potatoes.

Presents the recipe for browned and braised fish in tomato sauce.

Presents the recipe for monster Halloween cookies.

Describes the cooking of dishes with onions and yogurt in India.

Presents a recipe for turkey-spinach meatloaf.

Offers a look at an unemployed chefs in New York in August 2004. Ability of unemployed chefs to enjoy time with their families; Meals the chefs prepare for their families; Reference to the cookbook "Inspired by Ingredients," by Bill Telepan and Andrew Friedman; Recipes for tomato bread soup, turkey-spinach meatloaf, and pork chops with dilled potato salad.

Comments on the preparation of cold dishes. Requirement for preparation; Availability of prepared cold chicken; Technique for making guacamole.

Focuses on the use of ketchup as one of the main ingredients. Versatility of the condiment in vegetable, poultry and meat entrees; Origins of ketchup-based sauces; Example of a recipe.

Presents the recipe for black cod broiled with miso.

Presents a recipe for Braised Chicken With Escarole and Sicilian Olives.

Presents a recipe for Japanese Seafood and Rice.

Presents a recipe for Smoked-Fish Risotto.

Features the book "The Clinton Presidential Center Cookbook," edited by Shannon Butler and Nealon DeVore. Number of recipes in the cookbook; Identification of people who contributed recipes to the book; Preview of the recipes readers and food lovers can expect.

Recommends preparing whole fish on the bone instead of fish fillet. Advice from Jasper White of Summer Shack restaurants; Various methods for cooking the fish; What to look for when buying fish; How to remove the bones; Recommended serving sizes; Recipes for cooking fish whole provided.

Presents the recipe of the Goat Cheese Pudding with Poached Cranberries. Kitchen utensils used in cooking the recipe; Food preparation; Number of servings.