I suppose balanced meals have their place in life, but given my druthers I'd live on appetizers. I am a shameless sucker for little mouthfuls of wonderful things that leave you craving just one more bite. Spreading, dipping, dunking, popping--I love it all. I've stashed quite a number of appetizer recipes in my personal Project Foodie Recipe Box, but few outshine the brilliant creativity found in Bite by Bite by renowned caterer Peter Callahan.

Anyone can tear open a bag of crispy salty things or pop the plastic lid on a tub of overly-processed goop. This isn't what I'm talking about. Let's show some taste, here, Foodies; especially on New Year's Eve. By my standards, an appetizer needs to look as good as it tastes--let's just call it "appetizing." And if there is a sense of whimsy involved in its presentation, all the better. Callahan nails it every time.

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For appetizers that may be less familiar, how about crispy edible spoons topped with a dollop of caviar and a dab of crème fraîche? Or Mango-Shrimp Lollipops; and Grape Leaf Cigarettes rolled around an herbed rice mixture dotted with Kalamata olives and feta?

The book also contains ingenious cocktail recipes and sample menus for everything from a Dog Party to a Post-Wedding Brunch. On the sweeter side, drool over baby Baked Alaskas; Caramel Lady Apples with Chocolate Ganache Cores; and little Limoncello Popsicles.

Admittedly much of this is labor-intensive, but definitely inspirational for special occasions….and certain to delight guests on New Year's Eve…or any other day of the year. Now that's what I'm talking about.

Recipes to try: 1 viewable recipe from "Bite By Bite".

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Anyone serious about pizza seriously needs The Mozza Cookbook by veteran chef and cookbook author Nancy Silverton. But beyond the abundant information on how to make the best pizza ever, there is plenty more to whet your appetite. The book is filled with a well-rounded assortment of other stellar recipes from Los Angeles' favorite Italian restaurant and pizzeria.

Stepping back only a few years, seldom had the opening of a pizzeria been so highly anticipated. This wasn't going to be your average canned-sauce-and-delivery kind of joint; Mozza was the collaboration of Southern California's beloved chef/entrepreneur Nancy Silverton, and New York superstar restaurateurs Mario Batali and Joe Bastianich. And from the moment it opened, no one was disappointed. In fact, the simple concept of Pizzeria Mozza soon morphed into Mozza2Go and Osteria Mozza, with locations in Singapore as well as Los Angeles.

Although trained extensively in all facets of cooking, Silverton spent many years as a pastry chef and baker’ultimately starting the renowned La Brea Bakery. It is the heart of a baker, paired with meticulous attention to quality, that set her on the path to create the perfect pizza.

Most people recognize Silverton as a "Top Chef"--both literally and figuratively. But within the food community she is also known for her generous spirit. This is evident throughout the book, where she not only shares endless bits of knowledge she has learned along the way, but also heaps heartfelt praise upon those who have inspired her recipes; those who cook them daily in her restaurants; and those who tirelessly tested the home-style versions for this book. You gotta love that in a chef.

But man cannot live on pizza alone. (Or so some say.) As you try your hand at making the many ingenious "pies" in this book, don't overlook the other savories and sweets that put this restaurant on the culinary map. (The author even provides some sample menus, in case you're looking for inspiration; and charming personal notes regarding how she incorporates certain dishes when entertaining at home.) Count me in for Burrata with Bacon, Marinated Escarole, and Caramelized Shallots; Little Gem Lettuce with Dates, Red Onion, and Gorgonzola Dolce; Linguine with Clams, Pancetta, and Spicy Fresno Chiles; Pan-Roasted Pork Chops with Olives and Sambuca-Braised Fennel; Brussels Sprouts with Sherry Vinaigrette and Prosciutto Bread Crumbs; and Mozza's legendary Butterscotch Budino with Caramel Sauce and Maldon Sea Salt.

Cooking from The Mozza Cookbook is second only to eating there. With a copy on your bookshelf, you may never need reservations again.

Fennel sausage, panna, and scallions pizza

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This is my number-one favorite Pizzeria Mozza pizza, and it's a direct rip-off of the Norcia pizza they serve at Pellicano. Sausage and panna, or cream, is a classic combination in Umbria. The summer I discovered this pizza I ordered it every time I went to Pellicano, in an effort to figure out what was in the white sauce that was smeared on the crust. When I asked, they told me "panna." I knew panna was cream, but I couldn't understand how they could put cream on pizza. Finally, I went back to the kitchen to see for myself, and what I saw was that the cream had been whipped, making it spreadable. Whipping cream for a pizza was such a foreign idea to me that when I started playing with pizzas for the restaurant, I tried to avoid it. I made this pizza with crème fraîche and later with mascarpone- anything not to put whipped cream on a pizza- but the whipped cream was definitely the best.

MAKES 1 PIZZA (SERVES 1)

• 1 round of Nancy's Pizza Dough, see below
• 4 ounces Fennel Sausage, uncooked
• 1 tablespoon extra- virgin olive oil
• Kosher salt
• 1/4 cup heavy whipping cream, whipped to soft peaks
• 1 ounce low- moisture mozzarella, cut or torn into 1/2-inch cubes
• 3 scallions, thinly sliced on an extreme bias starting at the green ends and moving toward the root ends (white and green parts) or 1/2 cup very thinly sliced red onion
• 1 tablespoon fennel pollen

Prepare and stretch the dough and preheat the oven to 500ºF

Roll the fennel sausage meat into two 2-ounce balls and place them on a baking sheet. Place the baking sheet in an oven preheated to 500ºF for 6 minutes, to partially cook the sausage and render the fat. Remove the sausage from the oven and set aside to cool slightly while you prepare the pizza.

Brush the rim of the dough with the olive oil and season the entire surface with salt. Spoon the cream into the center of the dough and use the back of the spoon in a circular motion to spread it over the surface of the dough, leaving a 1- inch rim without any cream. Break each ball of sausage into 4 pieces and scatter the pieces over the pizza. Scatter the cheese, then the scallions around the sausage. Slide the pizza into the oven and bake until the cheese is melted and the crust is golden brown and crispy, 8 to 12 minutes. Remove the pizza from the oven, sprinkle it with the fennel pollen, cut it into quarters, and serve.

Nancy's Pizza Dough

The first thing I need to tell you about this pizza dough recipe is that it is not an exact replica of the pizza dough we use at Pizzeria Mozza. What I can promise you, however, is that when you make this dough at home, your pizza will be just as delicious as the one we serve.

Dough reacts differently in different ovens, and when our restaurant dough is baked in a home oven the result is a thick and doughy crust- not at all like those that come out of our extremely hot wood- fired ovens. My challenge for this book was to come up with a recipe for a pizza dough that, when baked in a home oven, resulted in a crust that was as close to what we get out of our pizza ovens as possible. And with the invaluable help and relentless persistence of Jon Davis, a breadbaker whom I've worked with since I hired him at La Brea Bakery more than twenty years ago, we came up with this recipe.

The dough is made with a sponge, which means that half of the flour is fermented, or aged, for a period of time-in this case, for an hour and a half-before being mixed with the remaining ingredients. This is a breadbakers' trick to coax the subtle flavor characteristics from the flour in a relatively short period of time. I have also made this dough without the sponge, adding all of the flour and water at once and saving that hour and a half of fermenting time. If you are pressed for time, you can do this, and though you might lose a bit of flavor, it will still be better than most pizzas I've been served in the States. You will need a scale to make this recipe. Bread making, or in this case pizza dough making, is so specific, there is no way around it. When making the dough, it's important to time it so that it's ready when you want to make your pizzas.

MAKES ENOUGH DOUGH FOR 6 PIZZAS; EACH PIZZA SERVES ONE

• 22 ounces warm tap water (2 cups, 6 ounces)
• 1/2 ounce (1 tablespoon) compressed yeast or
• 1 teaspoon active dry yeast
• 26 ounces unbleached bread flour, plus more as needed
• 1/2 ounce (1 tablespoon) dark rye flour or medium rye flour
• 1 1/2 teaspoons wheat germ
• 1 1/2 teaspoons barley malt or mild- flavored honey, such as clover or wildflower
• 1/2 ounce (1 tablespoon) kosher salt
• Olive oil, grapeseed oil, or another neutral flavored oil, such as canola oil, for greasing the bowl

To make the sponge, put 15 ounces of the water and the yeast in the bowl of a standing mixer and let it sit for a few minutes to dissolve the yeast. Add 13 ounces of the bread flour, the rye flour, and the wheat germ. Stir with a wooden spoon to combine the ingredients. Wrap the bowl tightly in plastic wrap and tightly wrap the perimeter of the bowl with kitchen twine or another piece of plastic wrap to further seal the bowl. Set the dough aside at room temperature (ideally 68 to 70 degrees) for 1 1/2 hours.

Uncover the bowl and add the remaining 7 ounces of water, the remaining 13 ounces of bread flour, and the barley malt. Fit the mixer with a dough hook, place the bowl on the mixer stand, and mix the dough on low speed for 2 minutes. Add the salt and mix on medium speed for 6 to 8 minutes, until the dough starts to pull away from the sides of the bowl. Note that the dough will not pull so much that it completely cleans the bowl, but if the dough is too sticky and is not pulling away from the sides at all, throw a small handful of flour into the bowl to make it less sticky. While the dough is mixing, lightly grease with olive oil a bowl large enough to hold the dough when it doubles in size. Turn the dough out of the mixer into the oiled bowl. Wrap the bowl as before. Set the dough aside at room temperature for 45 minutes. Dust your work surface lightly with flour and turn the dough out onto the floured surface. Acting as if the round has four sides, fold the edges of the dough toward the center. Turn the dough over and return it, folded side down, to the bowl. Cover the bowl again with plastic wrap and set it aside for 45 minutes.

Dust your work surface again lightly with flour and turn the dough out onto the floured surface. Divide the dough into six equal segments, each weighing approximately 7 ounces. Gently tuck the edges of each round of dough under itself. Cover the dough rounds with a clean dishtowel and let them rest for 5 minutes.

Lightly flour your hands and use both hands to gather each round of dough into a taut ball. Dust a baking sheet generously with flour and place the dough rounds on the baking sheet. Cover the baking sheet with the dishtowel and set them again at room temperature for 1 hour to proof the dough. (Or leave the dough on the counter to proof instead.)

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The Cook & The Butcher by Brigit Binns is enough to make any carnivore salivate. Beyond the extensive selection of delectable recipes, every chapter (one each for beef, pork, lamb, and veal) begins with a complete primer on that particular meat, including a comprehensive chart of where the various cuts come from; which cuts to look for—and which to avoid; the meaning behind labels like grass fed, certified organic, and dry-aged;  which cuts are a good value for everyday meals; which cuts are splurge-worthy; how to best store meat; and clear-cut answers to questions frequently asked of butchers.

There are also helpful "how to" sections, like how to make your own beef jerky; how to grind meat at home; and how to butterfly and stuff meat. Rather than addressing other professionals, Binns approaches the subject as a serious home cook eager to learn all she can from the experts. Indeed, some of the most valuable information comes from over twenty top-notch butchers and steakhouse chefs who share their preferences, prejudices, and tricks of the trade in the numerous "Notes from the Butcher" spread throughout the book. It's like having a master butcher as your BFF.

You see, there are butchers, and then there are meat cutters. Meat cutters are the guys with electric saws and bloody aprons you see working behind the window in the supermarket meat section. The ones breaking down large cuts into smaller ones, grinding hamburger; busily encasing the carnage in plastic wrap and slapping on a price tag. No doubt they're good at what they do, but most lack the expertise of a butcher, as well as the intimate knowledge of the products they package. Out of desperation unsuspecting shoppers frequently turn to them for cooking advice, which usually becomes a case of the blind leading the blind.

Then there are butchers—the artisans of the dead animal kingdom. You can find them in upscale supermarkets or in their own independent shops, proudly overseeing refrigerated cases of carefully selected meats they have personally handled. For a time it seemed that proper butchering would become a thing of the past; but with the increasing awareness of what we consume there is a new breed of butchers highly respected for their extensive knowledge of all things meat, and their nose-to-tail approach to butchering naturally raised and humanely slaughtered animals. They are familiar with every muscle and bone and strip of fat, and how each reacts to heat. They are enthusiastic about their work, and freely share information with customers. If you're not lucky enough to live near such an establishment, reliable sources can be scarce. At least, they were before this book.

Along with tantalizing photographs by Kate Sears, the book contains 100 meaty recipes paired with fresh, seasonal ingredients. You can't help but drool over entrees like Oven-Smoked Brisket with Bourbon-Honey Mop; Cuban-Style Slow-Roasted Pork Shoulder with Mojo Sauce; Grilled Lamb Burgers with Tzatziki; and Veal Stew with Rosemary and Lemony Greens, as well as a number of tempting salads, sides, and toppings. But beyond the recipes, this is a book that every cook will inevitably refer to again and again.

Baby Lamb Chops with Fig Balsamic Pan Sauce

Recipe from The Cook and the Butcher by Brigit Binns (Weldon Owen, 2011)

• 1 rack of lamb, about 2 lb (1 kg) and 8 ribs, chine bone removed, frenched,
• and well trimmed of fat
• Kosher salt and freshly ground pepper
• 1 tablespoon olive oil
• 2 teaspoons unsalted butter
• 1 oz (30 g) prosciutto, finely chopped
• 2 large shallots, minced
• 4 dried figs, stems removed, finely chopped
• 3/4 teaspoon minced fresh rosemary
• 1/3 cup (3 fl oz/80 ml) good-quality balsamic vinegar
• 1 3/4 cups (14 fl oz/430 ml) reducedsodium beef broth, simmered to reduce to about 1/2 cup (4 fl oz/125 ml)
• 1 tablespoon cold unsalted butter, for finishing the sauce (optional)

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Preheat the oven to 225°F (110°C) and place a baking dish inside. Place a large, heavy frying pan over medium-high heat, add the oil, and heat until very hot, about 2 minutes. Add the chops. Sear without moving them until golden brown, 2-2 1/2 minutes. Turn and sear for 2-2 1/2 minutes more. Lift each chop with tongs and sear all the fatty edges, about 1 minute total. Transfer the chops to the baking dish in the oven and continue to cook until an instant-read thermometer inserted into a chop, away from the bone, registers 135°F (57°C) for medium-rare, 20-30 minutes, or to your desired doneness (see page 144). Let rest for about 3 minutes.

Meanwhile, discard any oil from the pan, add the 2 teaspoons butter, and melt over medium-low heat. Add the prosciutto and shallots, and cook until the shallots are softened and the prosciutto is golden, about 2 minutes. Add the figs, rosemary, and vinegar, raise the heat to medium, and deglaze the pan, scraping to remove any browned bits from the bottom. Continue to cook until the liquid is reduced by about two-thirds, about 1 1/2 minutes. Stir in the broth and a pinch of pepper. Bring to a simmer and cook for 1 minute. Remove from the heat and, if desired, stir in the cold butter until melted. Arrange the chops on warmed plates, top with the sauce, and serve at once.

A NOTE FROM THE BUTCHER

To prepare perfect rib chops, allow them to come to room temperature before searing them. Pat them dry with a paper towel prior to cooking so they will caramelize well in the pan. Once the pan is hot, sear the chops quickly, then finish them in the oven.

- Erika Nakamura, Lindy and Grundy's Meats, Los Angeles, CA

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Every once in a while a cookbook comes along that is so visually appealing I can't help but swoon. Miette, by pastry chef Meg Ray, is just such a book. The die-cut pages, engaging food styling, and sumptuous photographs by Frankie Frankeny all capture the personality of San Francisco's most charming pastry shop. Seriously, it couldn't get any cuter. And then there are the 100 recipes and variations.

Good taste abounds at Miette. Both the flavor kind and the kind that deals with style. They specialize in the delicious stuff dreams are made of; and the manner in which they display their goods is equally dreamy. Voluptuous without being vulgar; feminine without being girly.

Layer cakes baked in 6-inch pans may seem best suited to a child's tea party, but Miette favorites like the legendary Tomboy Cake (featured on the cover), the beribboned Princess Cake, and the sweet-tart Lemon Debutante Cake pack enough punch to rival any super-sized dessert.

Nor should you be deceived by the generic-sounding recipe names. Little gems like English Toffee, Caramel Corn, and Miette Marshmallows have unique twists in ingredients or technique that rank them head-and-shoulders above their common namesakes.

Likewise, Miette's Brownies are baked individually—in deference to lovers of crispy edges. Bite-size Chocolate Chip Cookies buck the current ginormous trend, with a pleasantly crumbly texture from ground oats and walnuts. Do Gingerbread Cupcakes sound ho-hum? Miette's were named one of America's Top 10 Sweets by Alton Brown.

There is a small chapter on "Afternoon Cakes," so named because back in the day—before Miette had a retail space with refrigeration—these durable delights could survive a long day at the Berkeley Farmers' Market without a hitch. More sophisticated recipes like Parisian Macarons, freezer-friendly Crème Fraîche Scones, and tiny fruit tarts show off Ray's European know-how.

As a cookbook author I know it is nearly impossible to get a book into print without an error or two. No matter how diligent the proofreading process, there are so many people involved in production that a trace of failure is virtually inevitable. Unfortunately this book ended up with more than a couple of mistakes; though many of them are probably inconsequential to most home cooks. Others? Not so much.

If you don't want to wait until the next printing, you can easily download a comprehensive list of corrections from the publisher. 

Chocolate Sablés

Recipe from Miette by Meg Ray (Chronicle Books, 2011)

Makes thirty-six 1-inch square cookies

• 1 cup (5 ounces) all-purpose flour
• 1/3 cup (1 ounce) natural unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/2 cup (4 ounces) unsalted butter, at room temperature
• 2/3 cup (4 1/2 ounces) sugar, plus more for sprinkling
• 1/4 teaspoon sea salt
• 3/4 teaspoon vanilla extract
• 3 1/2 ounces 70 percent cacao chocolate, grated

Sift together the flour, cocoa powder, and baking soda into a bowl and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, sugar, salt, and vanilla until lightened, about 4 minutes. Add the dry ingredients and grated chocolate and mix just to combine.

If the dough is soft, wrap it tightly in plastic and refrigerate for 30 minutes. (The dough will keep, wrapped in plastic, for up to 1 week in the refrigerator or 3 months in the freezer). Otherwise, roll out the dough about 1/2 inch thick on a lightly floured work surface into a 6-by-7-inch rectangle. Using a ruler, square the edges as much as possible. Using a sharp knife, cut the dough into 1-by-1-inch squares. Place them about 2 inches apart on a parchment-lined baking sheet. Sprinkle lightly with sugar.

Preheat the oven to 350 degrees F. Bake the cookies until they are firm, about 10 to 12 minutes. Remove to a wire rack to cool. Store in airtight containers for up to 2 weeks.

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Jelly Shots. They're not just for frat parties anymore.

I'm talking about those boozy little bites that have become increasingly popular with adults of all ages. If you grew up in the UK, you may know them as vodka jelly or gelatin shots. Here in the U.S., they're usually called Jell-O shots or shooters. Now blogger Michelle Palm has redefined the genre in her first book, Jelly Shot Test Kitchen: Jell-ing Classic Cocktails—One Drink at a Time.

Somewhere in the cobwebs of my mind I have vague memories of attending college parties where someone had substituted cheap vodka for the water in Jell-O. This undertaking was usually handled by some science major who determined the exact ratio of vodka that would provide the most kick without affecting the gelling capability. All in the name of research, you understand.

When the mixture was chilled and cut into squares, these adult "jigglers" were a surefire hit with underage palates. Hardly a culinary breakthrough, but always good for conversation. Even if they didn't get me tipsy (and they never did), I rationalized they must be good for strengthening my fingernails. No one guessed these lowly relations actually descended from classic French wine jellies.

Fast-forward several decades. I attended a wedding where a young friend of the bride supplied trays of shots at the reception. No longer rubbery squares in basic fruit flavors, these Jell-O shots had exotic names with a sophisticated taste to match. I was surprised to learn there are numerous web sites—most notably that of Michelle Palm —solely devoted to transforming popular cocktails into this edible medium.

Rather than relying on the limited flavors available in sweet commercial products, this colorful book offers a fantasy array of robust cocktail-bites bound with unflavored gelatin. With recipes like Tequila Sunrise, Pomegranate Martini, Cucumber-Lime Saketini, a two-layer White Russian, and a minty Grasshopper topped with shaved white chocolate, just about every premium cocktail trend is represented. There is even a smattering of chic non-alcoholic jelly shots like Lavender Lemonade, Passion Fruit Sparkler, and the iconic Shirley Temple.

Best of all, not every recipe ends up in a wiggly little square or a tiny paper cup. Instead, Ms. Palm's creativity shines through in her varied presentations, giving each jelly shot its own delectable look.

Each recipe is also preceded by an indication of its difficulty (though most are incredibly easy); as well as specific measurements of the pan needed for optimum success. For those who want to venture into gourmet territory, there is a source list for flexible silicone molds and other optional but tempting props used throughout the book.

Palm's enthusiasm is contagious, and I am now armed and ready to rustle up my own versions of jelly shots. I can't think of a more delicious way to recapture my youth.

Recipe from Jelly Shot Test Kitchen: Jell-ing Classic Cocktails-One Drink at a Time by Michelle Palm (Running Press, 2011)

Recommended Pan: 1-pound loaf pan (8 inches x 4 inches)

"Ganache" Layer

• 1/2 cup chocolate milk
• 1 envelope Knox gelatin
• 1/2 cup Godiva dark chocolate liqueur

Martini Layer

• 1/2 cup milk (whole or 2%)
• 2 envelopes Knox gelatin
• 1/2 cup Godiva dark chocolate liqueur
• 1/2 cup vanilla-flavored vodka
• 1/4 cup Baileys Irish cream liqueur
• Chocolate shavings for garnish

"GANACHE" LAYER

Pour the chocolate milk into a small saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two. Heat mixture over low heat until gelatin is fully dissolved, stirring constantly, about 5 minutes. Remove from the heat and allow to cool slightly. Stir in chocolate liqueur. Pour mixture into loaf pan and chill until fully set, one to two hours.

Prepare Martini Layer.

MARTINI LAYER

Pour the milk into a medium saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is fully dissolved about 5 minutes. Remove from the heat and allow to cool slightly. Stir in the chocolate liqueur, vodka, and the Baileys.

Remove the chilled ganache layer from the refrigerator. Pour the martini mixture gently over the top. Return the pan to the refrigerator and chill until fully set, one to two hours.

To serve, cut into desired shapes. Garnish with chocolate shavings, if desired. Makes 18 to 24 jelly shots.

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