Food & Cooking

Cookbook author Bruce Aidells. He's co-authored (along with Denis Kelly) the new book, "The Complete Meat Cookbook" (Houghton Mifflin). It's the first comprehensive reexamination of meat cooking to come along in 20 years. Recipes include: The Classic Hamburger, Not-Like-Mom's Meat Loaf, and Beef Stew with Mushrooms, Onions, and Dark Beer. Aidells is also the founder of Aidells Sausage Company. The teams previous cookbook "Hot Links & Country Flavors" won a Julia Child Award.

An expert on fungi, George Hudler is a professor of Plant Pathology at Cornell University. He's written a new book about the existence of fungi in all its forms, "Magical Mushrooms, Mischievous Molds: The remarkable story of the fungus kingdom and its impact on human affairs." (Princeton University Press).

Peter Menzel and Faith D'Aluisio are the authors of "Man Eating Bugs: The Art and Science of Eating Insects" (A Material World Book/Ten Speed Press). The book is a pictorial guide to how insects are made delectable throughout the world.

The television cook discusses her book and her new PBS series. "Jewish Cooking in America." The book and show are a patchwork of reminiscences and recipes from around the country. The 26-part series premieres this month.

Schiavelli just written a memoir about growing up in Brooklyn, New York. It's called "Bruculinu, America: Remembrances of Sicilian-American Brooklyn, Told in Stories and Recipes." (Houghton Mifflin) Schiavelli is a character actor who's been in the films "Ghost," "One Flew Over The Cuckoo's Nest," "Fast Times at Ridgemont High" and "The People Vs. Larry Flynt."

Raichlen's new book is "The Barbecue Bible" (Workman Publishing) which includes over 500 recipes which he collected in his worldwide travels researching and tasting the way foods are barbecued in other countries. His travels took him to The Caribbean, South America, Europe, Africa, the Middle East, Asia and Australia. Raichlen wrote the award-winning cookbooks, "Miami Spice" and the "High-Flavor, Low-Fat" series.

Food critic Ruth Reichl. Her new book is called "Tender at the Bone: Growing up at the Table," (Random House) and it's her memoir of a lifelong passion for food. Reichl has been the restaurant critic for the New York Times since 1993. Prior to that, she reviewed restaurants for the Los Angeles Times. She ran her own restaurant in Berkeley, California in the 1970s.

Epidemilogist Susan Oliveria is an expert on the link between nutrition and cancer. She is one of the authors of the new book, "The Strang Cookbook for Cancer Prevention: A Complete Nutrition and Lifestyle Plan to Dramatically Lower Your Cancer Risk" (Dutton). The book includes recipes from gourmet chefs. Oliveria teaches at the Strang Cancer Prevention Center, Cornell University Medical College, and Memorial Sloan-Kettering Cancer Center.

Journalist Michael Ruhlman is the author of the book, "The Making of a Chef: Mastering Heat at the Culinary Institute of America" (Henry Holt). Ruhlman attended the Culinary Institute of America in Hyde Park, New York to research his book. (Interview by Barbara Bogaev)

Jerry Strahan is the author of the memoir "Managing Ignatius: The Lunacy of Lucky Dogs and Life in the Quarter" (Louisiana State University) about his 20 years managing Lucky Dogs, Inc., a fleet of hot dog carts in New Orleans, French Quarter. Strahan writes that he works among panhandlers, prostitutes, pimps, con artists, drifters, transvestites, and more.