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By JEFF HOUCK

jhouck@tampatrib.com

Published: November 16, 2008

"The Military Wives Cookbook," by Carolyn Quick Tillery (Cumberland House, $22.95)

Part cookbook, part culinary history, this fascinating book examines the role food has played in the lives of American military families in their deployments throughout the world. What could have been merely a collection of favorite dishes instead has a depth that at times inspires awe for how families find ways to cope. Especially cool: a glimpse of an Independence Tea Party menu from 1774.

"Barefoot Contessa Back to Basics," by Ina Garten (Clarkson Potter, $35)

Garten has developed a fervent following by focusing on flavors instead of techniques. Her fans will find the same formula in this book, with a slight twist in offering simple and elegant tips for improving dishes and dinners that anyone can follow. Yes, there's a bit of "Who the heck lives like that?" on the pages. For example, it's unclear how many readers will follow her advice to spread foie gras and fig jam on toast for serving with cocktails. But sometimes it's just nice to think about possibilities, no matter how impractical or unlikely.

"Martha Stewart's Cooking School," by Martha Stewart (Clarkson Potter, $45)

No matter your feelings about the diva of domesticity, it's indisputable that Martha knows of what she speaks when it comes to cooking and food preparation. In this comprehensive guide, Stewart takes all of us to school, assuming that everyone is starting their cooking education from scratch. Tools, techniques and recipes are all explained in the most basic language and explanations. Use of photos helps readers scratch that "Am I doing it right?" itch in their brain. Even accomplished cooks will find something fresh and new to rediscover.

Jeff Houck

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