Tamar Adler emulates MFK Fisher in her remarkable first book, An Everlasting Meal: Cooking with Economy and Grace; Shauna Sever tells OTM there's more than meets the eye with Marshmallows - who knew?  You will now! Marshmallow Madness is her book, get in touch with Shauna & her Blog, Piece of Cake, at www.shaunasever.com; Jeni Britten Bauer, Jeni's Ice Cream, Columbus OH (and one store in Nashville TN), www.jenisicecream.com, Jenis Splendid Ice Cream at Home; Sybil Taylor, Steam Whistle Brewery, Toronto Canada, www.steamwhistle.ca, tells OTM Why you should include a Tour of the Brewery in your Toronto itinerary - and their only brew, a traditional Bohemian-style Pilsener is great too!!

Interesting People with Fascinating Life Stories - a Restaurant & Cookbook, 2 Bakeries & their Secrets .... and it's Arthur's Fault.  Michael Chernow, Partner, The Meatball Shop(s) New York City, www.themeatballshop.com, The Meatball Shop Cookbook; Dawn Casale & David Crofton, Partners, One Girl Cookies, Brooklyn NY, www.onegirlcookies.com, One Girl Cookies: Recipes for Cakes, Cupcakes... from Brooklyn's Beloved Bakery; David Arrick, The Butch Bakery - soon to reopen in NYC, www.butchbakery.com, The Butch Bakery Cookbook; Arthur & Laurel Shelmandine, It's Arthur's Fault, Sauces, Marinades, Condiments, Rubs, etc., Jericho VT, www.itsarthursfault.com.

Italian Wine & Bread to start, then Cooking Pots & Plates.  Marco Caprai, Owner & Winemaker, Arnaldo-Caprai, Montefalco Rosso & 100% Sagrantino wines, Montefalco, Umbria, www.arnaldocaprai.it; Carol Field, www.carolfield.com, The Italian Baker (revised edition); Mark Kelly, Director of Marketing, Lodge Manufacturing, S Pittsburgh TN, www.lodgemfg.com, Manufacturers of Cast Iron Cookware since 1896, The Lodge Cast-Iron Cookbook; Shax Riegler, Features Editor, House Beautiful, Dish: 813 Colorful, Wonderful Dinner Plates.

A Significant New Book about Chefs & Cooking, Jeff Scott, www.jeffscottstudio.com, Notes from a Kitchen: a Journey Inside Culinary Obsession.  Three Fascinating Food Creators, their Foods & their Stories; Elias Cairo, Olympia Provisions, Charcuterie & 2 Restaurants in Portland OR, http://www.olympiaprovisions.com; Mike Fitzgerald, Founder & CEO, Halfpops, Woodinville WA, www.halfpops.com, "Half-popped" Snacks; Keith Wahrer, Co-founder & Creative Director, Rhythm Super Foods, Austin TX, www.rhythmsuperfoods.com.  

Four Great Contributions to Culinary Literature - and Some Great Recipes too!  Ed Levine, Founder, Serious Eats, www.seriouseats.com: Serious Eats: a Comprehensive Guide to Making & Eating Delicious Food wherever you are: Virginia Willis, Basic to Brilliant, Y'all: 150 Refined Southern Recipes and Ways to Dress them up for Company; Melissa Clark, www.melissaclark.net, Cook This Now: 120 Easy and Delicious Dishes you can't wait to Make; Beata Zatorski, Rose Petal Jam.

Fascinating stories of Olive Oil, Great Books on Spanish & Latin American Foods & Cooking.  Tom Mueller, Extra Virginity: The Sublime and Scandalous World of Olive Oil; Claudia Roden, The  Food of Spain; Lorena Garcia, Lorena Garcia's New Latin Classics, www.cheflorenagarcia.com.

Three Great Additions to the Literature of Italian Cuisine.  Colman Andrews, The Country Cooking of Italy, also Founder - The Daily Meal, www.thedailymeal.com; Mary Ann Esposito, Host of PBS' Ciao Italia, Ciao Italia Family Classics; Francine Segan, Food Historian & USA Ambassador for the Italian Confectioners & Pasta Association, Dolci: Italy's Sweets

Cooking Like a Professional: Jaques Pepin, Essential Pepin: More Than 700 All-Time Favorites from My Life in Food, includes DVD; Brad Barnes, The Culinary Institute of America, The Professional Chef, all new 9th Edition, Tablet version available; Molly Stevens, All About Roasting: a New Approach to a Classic Art.

Focus on Home Cooking: John Besh, Besh Restaurant Group, New Orleans LA, My Family Table: A Passionate Plea for Home Cooking; Lee Clayton Roper, A Well Seasoned Kitchen: a Mother-Daughter Culinary Journey; Jennifer Reese, Make the Bread, Buy the Butter; Lisa Yockelson, Baking Style: Art*Craft*Recipes.

More from Madrid - 3 More Great Restaurants, their Chefs & Owners.  Ricardo Sanz de Castro, Chef-Owner, Kabuki Wellington, Owner, Kabuki Carmona, translation by Victoria, restaurantekabuki.com/; Jaime Noain Larrinaga, Partner, Oscar Velasco Martin, Partner, Adolfo Santos Garcia, Jefe de Cocina, translation by Antonio, La Cesta de Recoletos, www.lacesta.eu; Darrio Barrio, Chef-Partner, dASSA bASSA, www.dassabassa.com.

OTM enjoys "Felice Navidad" in Madrid, Spain's Capital City.  Gerry Dawes, Spanish Travel, Food & Wine Expert helps us set the stage, www.gerrydawesspain.com; Sergio Martinez Echarte, General Manager, SULA Madrid, www.sula.es; Juan Jose Lopez, Chef-owner & Juan Antonio Perez, Chef, La Tasquita de Enfrente, www.latasquitadeenfrente.com.

Mad for Moroccan!!!  OTM heard that Moroccan is the Latest Cuisine Craze, so of course We Found Experts for You.  Mourad Lahlou, Chef-Owner, Aziza, San Francisco, www.aziza-sf.com, Mourad: New Moroccan; Zouhair Zairi, Moorish Fusion Cuisine: Conquering the World; Pat Crocker, Culinary Herbalist, www.riversongherbals.com, 150 Best Tagine Recipes - and on a different but somewhat related subject - Bruce Weinstein & Mark Scarborough, Goat: Milk, Meat, Cheese.

Merry Christmas to All of On the Menu's Listeners Around the World!!!  Happy Times in Happy Valley, Sam Glasgow-GM, Geri Jordan-Dir. Food & Beverage, Lisa Palermo-Chef, Steve Clemons-ESSPpa Kozmetika, Carnegie Inn & Spa, State College PA, www.carnegieinnandspa.com, www.esspa.us; Margaret D'Arrigo-Martin, Exec VP Marketing, Andy Boy's Cactus Pears, Salinas CA - Ann's Latest Favorite Food, www.darrigo.com; Karen Page & Andrew Dornenburg, The Food Lover's Guide to Wine; Alice Fiering, Naked Wine: Letting Grapes do what comes Naturally.

OTM interviews 4 Great Italian Cookbook Authors; Marc Vetri, Owner/Chef, Vetri, Osteria, Amis & Alla Spina, all in Philadelphia PA, Rustic Italian Food, www.vetriristorante.com; Lidia Bastianich, Partner, Felidia NYC, Public TV Personality, Lidia's Italy in America, www.lidiasitaly.com; Domenica Marchetti, The Glorious Pasta of Italy, www.domenicacooks.com; Ron Suhanosky, Former Chef-Owner, Sfoglia NYC, The Italian Table: Recipes that Bring Everyone Together.

Daniel Humm & Will Guidara, Chef-Partner & GM-Partner, Eleven Madison Park, NYC, Eleven Madison Park: The Cookbook, One of this Year's Most Important Cookbooks from the new owners of this Great Restaurant; Allegra McEvedy MBE, Chef Extraordinaire, TV Personality, Co-founder of LEON, London, Bought, Borrowed, Stolen, the Saga of 25 Years of Cooking in 20 countries; James Villas, Prolific Author of 16 Cookbooks, From the Ground Up; Hundreds of Amazing Recipes from Around the World for Ground Meats...., inspired by Villas' Old Friend Craig Claiborne.

OTM's Sicilian Adventure, 3rd & last instalment.  Pino Cuttaia, Chef-Patron, Ristorante La Madia, Licata, www.ristorantelamadia.it, Translation by Michele Savoia, Chef-Owner, Dish Osteria, Pittsburgh, www.dishosteria.com; Alessandro Bursi, Chef-Partner, Il Vigneto Resort & Restaurant, Porto Palo, www.ristoranteilvigneto.com, Translation by Stefania Giovinco of Il Vigneto; Salvatore Gambuzza, Executive Chef, Ristorante Il Granaio di Ibla at Villa Athena, Agrigento, villaathenaagrigentosicily.com; Renee Restivo, Cooking Instructor & Founder Soul of Sicily, Sicilian Tours, Products, etc., Noto, www.soulofsicily.com.

OTM's Sicilian Adventures continue with Several Excellent Places to Stay & to Dine.  Kempinski Hotel Giardino di Costanza, Mazara del Vallo, Germana Abbagnato, Sales & Marketing, Giovanni di Candido, Executive Chef, Gianni Ciotta, Pastry Chef, www.kempinski.com/sicily; Falconara Charming House & Resort, nr. Butera & Licata, Gianni Miani, Partner & Resort Manager, Domenico Zaia, Executive Chef, Renata Scalia, Sales Manager, www.hotelfalconararesort.com; Azienda Agricola Fontanasalsa, Ristorante, Agriturismo, Estate Olive Oil & Wine Producer, nr. Trapani Burgi Airport, Maria Caterina Burgarella, Owner, Rosa & Vincenzo, Chefs, translation by Rosa Lauro-Groto, www.fontanasalsa.it; Casa Talia - unique accommodations with a View!!, Modica Basa, Viviana Haddad, Co-owner, www.casatalia.it

On the Menu Returns to Sicilia, the Land of Ann's Ancestors.  Starting a 3-part Series, Two Outstanding Sicilian Food & Wine Celebrities.  Ciccio Sultano, Executive Chef & Partner,  Ristorante Duomo, Ragusa Ibla, Proud Holder of 2 Michelin Stars, with translation by Gabriella Cicero, www.ristoranteduomo.it; Alessio Planeta, Co-owner & Winemaker, Planeta, Producer of a wide range of Sicilian Estate Wines, also Operator of La Foresteria, Boutique Food & Wine Resort, Porto Palo, www.planetaestate.it, also Executive Chef Angelo Pumilia.

An Unusual Group of Authors and their Cookbooks.  Fred Morin, Founder & Partner, Joe Beef, Liverpool House & McKiernan's Luncheonette Restaurants, Montreal Canada, //joebeef.ca/, The Art of Living According to Joe Beef: A Cookbook of Sorts; Lucy Lean, Made in America: Our Best Chefs Reinvent Comfort Food, www.ladlesandjellyspoons.com/;  Marissa Guggiana, Co-Founder, The Butchers Guild, San Francisco, Off the Menu: Staff Meals from America's Top Restaurants, www.offthemenu.net/lookinside; Nate & Mary Kay Tate, Feeding the Dragon: a Culinary Travelogue Through China with Recipes; www.feedingthedragon.com.  

Mostly Sweet & Very British too!!  Christina Tosi, Pastry Chef, Momofuku, Ko & Ma Peche Chef-Owner,  Momofuku Milk Bar - 4 locations in NYC, Momofuku Milk Bar, www.momofuku.com/restaurants/milk-bar/; Sam Bompass, Co-owner, Jellymongers Food Artists, London UK, Jellymongers, www.jellymongers.co.uk/; Stefan Gates, Food Writer & TV Host, London UK, The Extraodinary Cookbook: How to Make Meals Your Friends will Never Forget, www.thegastronaut.com; Ghillie James, now resident in Singapore, previously Hampshire UK, Jam, Jelly & Relish.

OTM brings you a Really Sweet program.  Paul Young, Owner, Paul A Young Fine Chocolates, 3 Shops in London UK, Adventures with Chocolate; Tracey Zabar , One Sweet Cookie: Celebrated Chefs Share Favorite Recipes; Michele Stuart, Owner, Michele's Pies, Norwalk & Westport CT, Perfect Pies: The Best Sweet & Savory Recipes from America's Pie Baking Champion; Amy Traverso, The Apple Lover's Cookbook.

Two Great Places to end OTM's Irish Adventure. An old friend returns with a Great New Book. Mervyn Stewart, Owner & Chef, The Guinea Pig, Dalkey nr. Dublin, www.guineapig.dalkey.info; Aidan & Joan McManus, Proprietors, King Sitric Fish Restaurant & Accomodation, Howth nr. Dublin; www.kingsitric.ie; Assitance with OTM's Ireland arrangements generously provided by Michelle McGuire of Ireland's Blue Book, www.irelandsbluebook.com; Jennifer McGlaggan, Odd Bits: How to Cook the Rest of the Animal.

OTM goes Fine Dining & Luxury Lodging around Ireland.  Darina Allen, Founder & Director, Ballymaloe Cookery School, Shannagarry, www.cookingisfun.ie; Ken Healy, Owner, Barberstown Castle, Straffan, www.barberstowncastle.com; Marie Laffan, Assistant Manager & Graham Gallaghe, Chef, Castle Durrow, Durrow, www.castledurrow.com; Catherine & Kevin Dundon, Innkeeper-Chef, Dunbrody House, Arthurstown nr. Wexford, www.dunbrodyhouse.com. Assistance with OTM's Ireland arrangements generously provided by Michelle McGuire of Ireland's Blue Book, www.irelandsbluebook.com.

Dining in Dublin (Ireland of course).  Derry Clarke, Chef Patron, L'Ecrivain, www.ecrivain.com; Tom O'Connell, Partner, O'Connells Donnybrook, www.oconnellsdonnybrook.com; Elaine Murphy, Owner, The Winding Stair, www.winding-stair.com.

OTM on the Emerald Isle (Republic of Ireland to be precise).  1st Report on our 1st Visit to the Enchanting Country, and its Enchanting Food & Travel Community.  Ross Lewis, Chef/Partner, Chapter One Restaurant, Dublin, www.chapteronerestaurant.com; Jill O'Hare, Marketing Director, Eric Meloche, Executive Chef, Peter Byrne, Chef de Cuisine, Ritz Carlton Powerscourt, EnnisKerry & the Gordon Ramsay Restaurant, www.www.ritzcarlton.com/en/Properties/Powerscourt/Default.htm; Myrtle Allen, Founder, Ballymaloe House, Shanagarry, Author, The Ballymaloe House Cookbook & Cooking at Ballymaloe House, widely considered the Developer of Modern Irish Cuisine.  More from Ireland next week...........