TITLE: 365 Ways to Cook: Delicious Variations on Favorite Foods
By Eleanor Maxfield, editor (Firefly, $19.95, 255 pages)
GENERALLY SPEAKING: Each chapter is devoted to a specific item like spaghetti, eggplant, cod, bacon or steak. Within each chapter are 10 recipes using that item, including a basic recipe, a recipe with a twist, a time-saving choice and a weight watching recipe.
FOR: Anyone looking for a fresh approach to family meals. With so many recipes, you are sure to find something for everyone.
RECIPES: Red pepper and munster tarts, sesame tuna with spicy noodles, onion and mushrooms quesadillas, ginger rice noodles, marinated minty lamb kebabs, red rice and squash risotto, steak sliders.
TITLE: Choclatique: 150 Simply Elegant Desserts
By Ed Engoron with Mary Goodbody (Running Press, $27, 272 pages)
GENERALLY SPEAKING: With a name like Choclatique, this cookbook sounds as if it is for an expert home cook. Not so. While many of the recipes have very long ingredient lists and multiple steps, there really aren't any difficult techniques. Because there are so many steps, be sure to read through each recipe before beginning. Some require chilling for a lengthy period of time.
FOR: Chocolate lovers. Every single recipe uses either milk, white or dark chocolate and one of the five ganaches found in Chapter 5. Chapters include recipes for cookies, cakes and cupcakes, cheesecakes, pies and tarts, and candies. Two of the best chapters are "Chocolate in the Morning" and "Chocolates Out of the Box." They include very unusual recipes.
RECIPES: Tres leches chocolate cake, ultimate white chocolate cheesecake, frozen chocolate mousse meringue pot pie, white chocolate fresh strawberry ice cream, chocolate almond butter toffee crunch.
TITLE: The Lodge Cast Iron Cookbook: A Treasury of Timeless, Delicious Recipes
By Robin Miller (Andrews McMeel Publishing, $24.95, 288 pages)
GENERALLY SPEAKING: If you are any sort of foodie and are a fan of Food Network, you know how popular cast iron cookware has become (even though many cooks have always known how well it conducts heat and cooks more evenly). Cast iron pans are handed down through generations and many of those pans are made by Lodge Cast Iron in Tennessee.
FOR: Owners of a variety of cast iron pans. These recipes use more than the basic skillet. They call for different sizes of the Dutch oven and skillet plus other, more unusual pans like a wedge pan for cornbread.
RECIPES: Fish tacos with mango slaw and avocado crema, "cin-chili" chili, Polish pork and cabbage stew, seasonal breakfast frittata, black pepper skillet shrimp, hot lava chocolate cake for two, kidney and mushroom pie.