Food’s famous faces

New cookbook releases from high-profile culinary names

The Dynamic Duo

‘Talk with your Mouth Full’
(Stewart, Tabori  & Chang, $28)
Dan Smith and Steve McDonagh

Known for: The Hearty Boys, as Smith and McDonagh are known, are a tag team of actors-turned-caterers-turned-TV stars. Their on-air rapport comes from their real-life relationship.

The book: The Boys aim high with their recipe offerings, with deserts such as “Bananas Foster with Chocolate Creme Fraîche Pot” and “Beef and Veal Stifado.” The draw here is the pair’s enthusiastic personalities, apparent in the entertaining reads for between braisings — tales of kitchen encounters with Kenneth Starr, cater-waiter disasters and profiterole grenades.

The Model Foodie

‘Tangy Tart Hot & Sweet’
(Weinstein, $35)
Padma Lakshmi

Known for: The onetime Mrs. Salmon Rushdie has been a model and actress, but she’s best known in the States as the hot host of “Top Chef.”

The book: Lakshmi is quick to defend her culinary qualifications, reminiscing about her childhood in South India and later in New York, and her exposure to Caribbean, Filipino, Asian and European foods. She draws on her Kerala roots for spiced crab cakes and her modeling travels for linguine from Venetian landmark Harry’s Bar. There are sumptuous photographs of both the food and Lakshmi glamorously shopping and snacking.

The Domestic Diva

‘The Martha Stewart Living Cookbook: The Original Classics’, ‘The Martha Stewart Living Cookbook: The New Classics’
(Potter, $35 each)
Martha Stewart

Known for: First Martha Stewart was known for making all other upper-middle-class crafty perfectionists look sloppy. A prison kerfuffle and “Apprentice” stint later, she’s the practiced professional who’s weathered the tough times, so suddenly her perfect soufflé is more inspiring than disheartening.

The books: The matching pair of Stewart cookbooks update and expand on her magazine’s
offerings dating back to the ’90s. That means a compendium of everything from 
deep-frying a turkey to pickling peppers, all neatly and economically explained. 

The Restaurateur

‘Bistro Laurent Tourondel: New American Bistro Cooking’
(Wiley, $35)
Laurent Tourondel

Known for: Tourondel’s BLT Steak, BLT Prime and BLT Fish restaurants all carry his name, and his kitchen stints have earned a variety of stars and accolades.

The book: Tourondel, along with co-author Michele Scicolone, isn’t afraid to swank things up, adding white truffle to a croque monsieur or foie gras to a steak sandwich. His idea of a bistro, or informal restaurant, may not be the same as a home cook’s, but his taste is unquestionably refined.

The Cheeky Brit

‘Cook with Jamie’
(Hyperion, $38)
Jamie Oliver

Known for: Oliver, a.k.a. “The Naked Chef” (for his simple food, not state of undress), is all about the laid-back personality. He begins his introduction with “Dear possibly great chef!”, suggesting that success isn’t necessarily more important than having a good time.

The book: Oliver’s procedures are wordy, but he’s liberal with charming slang. He modeled the book on his Fifteen cooking school but promises to deliver the simple know-how — or “cheffy procedures” — our society is lacking. Some of the best advice is à la carte between recipes, such as why you should care about the cleanliness of your butcher’s floor.