Note from Cheri: As the editor of FabulousFoods.com, countless food, wine and cookbooks come across my desk each year. Most have some merit, others make you wonder what the publishers were drinking when they decided to print them, and a few are outstanding. As always, it was tough to narrow down the field to just ten. In making our selections, we tried to choose a variety of topics, as well as an overall list that would have something for cooks at every end of the spectrum. With the exception of choice number 1, our favorite foodie book of 2005, the list is in no particular order. As usual, we saw a few trends this year. While last year was the year of low carb, this year saw a lot of BBQ books published. Many of them were excellent, but our favorite is number ! on this year's list. Perhaps some of these books would be the perfect gifts for the foodies in your life? If so, Amazon.com has new lower book prices and great deals on shipping (sometimes even free shipping) -- so why not shop from the convenience of your computer. Just click the links after each book entry. Every purchase you make through these links helps support this site and its ezines and keep the fabulous food, cooking, fitness, holiday and entertaining content free!

1.Peace, Love and Barbecue
By Mike Mills and Amy Mills Tunicliffe

Here is a loving tribute, almost in scrapbook form, of the authors' lifelong relationship with and passion for the ultimate American cuisine, barbecue. No, I don't mean grilling or merely cooking outdoors, but rather the true meaning of barbecue -- that slow cooked bit of carnivorous heaven that earns America it's rightful place in the map of the world's great culinary contributors.

Author Mike Mills is the only person to win three Grand World Champion titles at the Memphis in May International Barbecue Festival. He is also barbecue guru and partner at Danny Meyer's Blue Smoke Restaurant in New York City and owner of six notable barbecue joints, two in Southern Illinois and four in Las Vegas. Along with his daughter Amy, a journalist and publicist, he's created a culinary roadmap to America's great barbecue joints and competitions, along with the characters who make them tick.

Presented in a folk art format, the authors show photos of and stories about the best barbecue that these United States have to offer (foodies take note and take this book along on any upcoming road trips). For those less inclined to take to the road, they also conveniently include a cornucopia of mouth-watering recipes that represent some of the best authentic American comfort food - from appetizers, salads and side dishes to desserts, along with some incredible barbecue recipes. All the U.S.'s classical styles along with some creative new techniques and secrets you probably would have never considered are featured to make up this comprehensive ode to barbecue. You could get a doctorate in barbecue cooking if you just studied the pages of this book!

For the best of the best, along with photos, tall tales, recipes, legends and the occasional outright lie, get this book. It is a must for ANY true barbecue aficianado and also makes a wonderful gift. Highly recommended!

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For free sample recipes from Peace, Love and Barbecue click here.

2. Niman Ranch Cookbook
By Bill Niman and Janice Fletcher

Chefs at fine restaurants throughout the United States know the exceptional quality of Niman Ranch meats. But even if you can't actually get Niman Ranch meats to cook in your own kitchen, this book is still an invaluable resource when it comes to buying, storing and preparing meats.

Started as a small family endeavor, today Niman Ranch is a respected national model for sustainable farming - one that is supported by more than 500 independent family farmers raising cattle, sheep and pigs according to strict animal husbandry protocols.

Anyone interested in slow foods and sustainable agriculture will surely want this book in their library. But even if you have no interest whatsoever in the politics of food, this is arguably the best reference and cookbook on meats we've seen. Acquaint yourself with these pages and you'll know as much about (probably more) meats as your butcher.

The text and photos here are so fascinating, you'll almost use it as a coffee table book. But be sure to give the book some kitchen time too. You can put your newfound knowledge of meat to good use by preparing some of the 40 failsafe recipes contributed by some of the more renown chefs who regularly cook with Niman Ranch meats (Jean-Georges Vongerichten, Ming Tsai, Mario Batali, Dan Berber and Craig Stoll to name but a few).

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For free sample recipes from The Niman Ranch Cookbook click here.

3. The Culinary Institute of America's Breakfasts and Brunches

The world's most famous cooking school brings you a fabulous collection of breakfast and brunch recipes that are truly worth getting up for. We're constantly told that breakfast is the most important meal of the day, but for many people it's no more than a cup of coffee. Here's a book that gives breakfast the respect that it deserves.

Like all of the CIA books, this one is beautifully produced and includes lots of instructional information along with the recipes and lots of full color photographs of the finished dishes and of the techniques needed to accomplish them.

If you want to turn out gourmet, restaurant quality fare at home, the CIA's series of cooking at home books can help you do just that. This one is no exception -- you'll never look at morning meals the same way again. Arguably the most comprehensive breakfast and brunch reference you'll ever find, the huge variety of recipes included here will have you feasting on lots of fabulous breakfast fare before you'll ever have to repeat.

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For free sample recipes from The Culinary Institute of America's Breakfasts and Brunches click here.

4. Roy's Fish and Seafood
By Roy Yamaguchi with John Harrisson

Culinary junkies know him as the man who put Hawaiian regional cuisine on the map, Americans at large know him as the popular public television host, while folks from all over the world flock to his restaurants (over 30 in all). Roy Yamaguchi has impeccable credentials, and a distinctive cooking style that blends Pan-Pacific ingredients with European style sauces and cooking techniques. The result is the fusion cuisine that changed the way America eats.

Fish and seafood have always been the cornerstones of Roy's restaurants, but this book will allow you to recreate Chef Yamaguchi's incredible seafood dishes at home. Of course, Roy's is known for using the freshest local ingredients accented by bold Asian spices. The author begins each chapter by introducing the uses, flavors, cooking qualities, and specific varieties of twenty-four types of Pacific fish and seafood - including tuna, mahi-mahi, ehu, opah, seabass, lobster, squid, shrimp, scallops and more. No need to worry that you won't be able to find everything you need in your home town, as Roy conveniently includes easy to find substitutions which will work equally well in his recipes.

The food is world class gourmet fare, so expect to spend a little extra time in preparation. The effort is worth it, for the suggested sauces, accompaniments and details turn everyday seafood into delicious culinary works of art. The instructions are clear, concise and easy to follow.

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For free sample recipes from Roy's Fish and Seafood click here.

5. Pie in the Sky -- Successful Baking at High Altitudes
By Susan G. Purdy

If you live in one of the thirty-four of the fifty United States (not to mention many Canadian regions and other countries) that have cities and towns at altitudes of more than 2,500 feet, you need this book.

As you've probably already discovered, baking at altitude can be tricky. But no more. Susan Purdy has written the first-ever guide to foolproof high-altitude baking.

We were so impressed with how thorough and detailed the directions and recipes are - the author truly takes all the guesswork out of baking, no matter where you live. Purdy has actually tested her recipes at different locations (and elevations) across the country -- sea level (Connecticut), 3,000 feet (North Carolina and Virginia), 5,000 feet (Idaho and Colorado), 7,000 feet (New Mexico), and 10,000 feet (Colorado). The recipes can be used at these elevations or any points in between. Purdy adjusts ingredient amounts and baking times and temperatures to insure her readers always achieve perfect results.

The scope of recipes encompasses all of baking, both sweet and savory. Categories include: Muffins; Quick Breads, Scones, Biscuits and Popovers; Yeast Breads; Cakes; Cookies; Pies; and Souffles. You'll also find lots of great tips and instructional materials including a reliable high altitude recipe adjustment guide, the science behind high altitude baking, and twelve high altitude myths brought down to earth.

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6. Fresh Choices: More Than 100 Easy Recipes for Pure Food When You Can't Buy 100% Organic
By David Joachim and Rochelle Davis

Never in the history of mankind has food been so political. With disappearing resources, genetically engineered produce, pesticide abuse and other crucial issues. What's a conscientious consumer to do? Read Fresh Choices.

Finally there's a single, common sense, no nonsense resource to help consumers trying to eat healthy. This indispensable reference will help you buy and prepare the best food possible -- even when organic isn't an option. Packed with more than 100 inspiring and satisfying dishes, Fresh Choices confronts the issues consumers face when they want to know where their food comes from.

Beyond great recipes, you'll learn a lot about how our food choices affect our bodies, our local communities and even the world at large. You'll discover how to make the best food choices including which fruits and vegetables have the highest and lowest amounts of dangerous pesticides (and therefore which are more important to have organic and which you can slide on). Throughout the book informative sidebars highlight important food issues and how you can best help your family and the environment.

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For free sample recipes from Fresh Choices click here.

7. Vegan World Fusion Cuisine
By Mark Reinfeld, Bo Rinaldi and the Chefs of the Blossoming Lotus
Foreword by Dr. Jane Goodall

The recipes in this book look and sound so good, they'd even appeal to hard core carnivores. But make no mistake, this is a hard core vegan book. The recipes use only all natural, organic, vegetable based ingredients. But the way these simple building blocks are combined make the finished product not only a nourishing meal, but art (trust me, the recipes they gave us for samples are simple, but most in this book are quite sophisticated).

From executive chef Mark Reinfeld (and underling chefs) at Hawaii's Blossoming Lotus, and the co-founder of Vegan Fusion Cuisine Bo Rinaldi, this collection represents the best of the best in gourmet vegan cooking. Commentary and sidebars throughout stress the connection between making healthful food choices for our body and preserving the health of our planet. An extensive introductory chapter helps readers explore the reasons for going vegan, the importance of living foods, and help with transitionary diets.

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For free sample recipes from Vegan World Fusion Cuisine click here.

8. Bruce Aidell's Complete Book of Pork
By Bruce Aidells with Lisa Weiss

A long time ago an acquaintance of mine who spoke limited English (at best) informed me that " a pig is a real party animal." After looking at him rather puzzled for a few seconds, he went on to explain. "You know a party animal, you cook a pig and you can have a big, big party." Then I understood.

My acquaintance was right. People the world over have used pork for celebrations as well as everyday meals. And lately, due to the surge in low carb diets, along with today's leaner, healthier cuts of pork, "the other white meat" is selling more than ever. So this book, a literal encyclopedia of the edible pig, is a welcome addition to the libraries of anyone who is a fan of pork in any or all of its glorious forms.

Sausage king Bruce Aidells knows his subject inside and out. More than just a cookbook (although it is a darn fine cookbook), readers will find a tutorial on the edible side of everything porcine. Many recipes are "master recipes" that cooks can put into their repertoire, then learn to play with and create delicious variations.

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For free sample recipes from Bruce Aidell's Complete Book of Pork click here.

9. The Food Substitutions Bible: More Than 5000 Substitutions for Ingredients, Equipment and Techniques
By David Joachim

Never run to the grocery store for forgotten ingredients again!

Now there's a claim. But with over 5000 substitutions for ingredients, equipments and cooking techniques, chances are good that you have something in the house you could use instead of that one little thing you forgot to buy.

This is an invaluable time and money saving book that everyone should have in their kitchen, whether you are an experienced cook or rank amateur. Author David Joachim has done a great job organizing an encyclopedic amount of information so you can find the exact reference you need quickly and easily. Highly recommended!

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10. The 12 Best Foods Cookbook
By Dana Jacobi

Healthy gourmets rejoice! The recipes in this book are so delicious, no one you serve to them to will believe they are eating "health food." But that's the focus of this book, using the world's 12 healthiest foods to make world class fare that will please the pickiest of palates while truly not only nourishing the body, but also the mind and soul.

Author Dana Jacobi comes at her subject from the perspective of being a foodie - someone passionate about food and cooking. She has apprenticed at 3 star restaurants, owned her own catering company, has contributed to numerous cooking magazines and is a James Beard award nominee. While the recipes are healthy, they are, above all else, delicious.

It seems like every health article or news story these days has mention of "super foods" - those filled with high powered, health enhancing, disease fighting anti-oxidants and micronutrients. In this book, Jacobi turns the top 12 (blueberries, black beans, sweet potatoes, oatmeal, salmon, spinach, broccoli, tomatoes, chocolate, walnuts, soy and onions) into memorable fare that will not only enhance your family's health, it will boost your reputation as an awesome cook. The book will also inspire you to regularly plan these nutritional powerhouses into your daily diet.

Introductory chapters give you the lowdown on why each of these foods are so important. Included is buying, storing and general cooking information along with nutritional information. Throughout the book, sidebar material shares cooking tips, food and health facts and other helpful knowledge. Each recipe also includes nutritional information for calories, fat, saturated fat, protein, carbohydrates and fiber.

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For free sample recipes from The 12 Best Foods Cookbook click here.

EXTRA!! Great Stocking Stuffer Book!
For anyone on a low carb diet, here's a shameless plug for my own book The Low Carb Restaurant Guide: Eat Well at America's Favorite Restaurants and Stay on Your Diet.

The Low Carb Restaurant Guide -- Eat Well at America's Favorite Restaurants and Stay on Your Diet (2004, M. Evans) Small enough to carry in a purse or pocket, The Low Carb Restaurant Guide rates more than 100 of America's most popular national and regional chain restaurants from a low carb perspective --including menu specifics so you know what to expect and can plan what to eat before you go. Written by FabulousFoods.com editor Cheri Sicard.

Click Here to Check Out Last Year's Cookbook Picks!