Here's some books for the holiday gift lists

If you know someone who'd rather head to their kitchen than head out to a restaurant, or who finds food shopping all afternoon fascinating, or who doesn't need a remote control to change the channel, since they're a-l-w-a-y-s watching the Food Network, then you know someone who'd appreciate receiving a food book for the holidays. Here are a few to consider.

When losing 160 pounds I, and a million or so others, discovered "Eat This, Not That" ($19.99); information-packed book that helps everyone make smart dining decisions. The 2010 edition recently became available with updated restaurant listings that includes an "A through F" restaurant grading system.

This 6½-inch square book fits easily into a woman's purse, but guys have a harder time toting it around. I found it fit into my car's glove compartments so when friends want me to head out to a restaurant, I consult "Eat This" to see what I can have and what I should avoid (foods high in fat, calories and sodium) before heading in the door. If you have an iPhone or iPod Touch, you can get the ETNT app ($4.99 at iTunes) for immediate access to this vital information.

There's also an "Eat This, Not That: Supermarket Survival Guide" ($19.95) that makes grocery shopping easier. Paging through both books I often exclaim: "I can't believe that!" This book covers almost everything from fruit juice to hot dogs. Hard to believe that it actually makes interesting reading.

If you've got a vegan friend or family member who loves to cook, they'll appreciate unwrapping a copy of the Tal Ronnen's "The Conscious Cook: Delicious, Meatless Recipes That Will Change The Way You Eat" ($29.99). Ronnen, a chef, and former steak lover, showcases his unique and personal vegan vision. Some 35,000 VegNews magazine readers selected Ronnen's cookbook as their 2009 vegetarian favorite, and for good reason: it's one beautiful book. Color pictures accompany each recipe, showing just how tempting vegetarian cuisine can look and be.

For those who consider themselves kitchen experts, check out what has turned out to be Gourmet magazine's final publishing effort: "Gourmet Today: More Than 1000 All-New Recipes for the Contemporary Kitchen" ($40).

At 900-plus pages, this stunning cookbook is almost overwhelming. Besides world-class recipes, details on cooking techniques and ingredients, you'll find 50 pages devoted to grilled dishes, 44 pages devoted to vegetarian main courses, as well as 80 more pages covering just vegetable-centric dishes. This is one major work from Ruth Reichl and the Gourmet crew. Even wrapped in ribbons and bows no one will mistake the package for a scarf or gloves.

Try this recipe: Here's an interesting pasta recipe from Tal Ronnen's "The Conscious Cook" that he states takes just 30 minutes preparation time. Ronnen also writes that you can swap out any ingredient you don't like (or don't have on hand).

• Don Mauer welcomes comments, questions and recipe makeover requests. Write him at don@theleanwizard.com.