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Bookstores shelves are lined with titles perfect for holiday giving. I will continue to delve into the new works and offer some of the gems I find inside.

Alice Medrich is an award-winning author and chocolate maven with a new book, "Pure Dessert" ($35, hardback, full-color photographs). I spoke with Medrich a few weeks back. She joked there are a few chocolate recipes in her book because her fans would be disappointed if she did not include several.

Susan Spicer is a nationally known chef from New Orleans who has dazzled diners at her highly acclaimed restaurants Bayona and Herbsaint. "Crescent City Cooking: Unforgettable Recipes from Susan Spicer’s New Orleans" ($35, hardback, full-color photographs) is her long-awaited first cookbook.

Here are a few recipes from these master chefs, brimming with holiday flavors:

• 4 large handfuls of salad greens such as red leaf, spinach, arugula, frisee or premixed mesclun
• 4 generous tablespoons chopped dried figs such as Black Mission, plumped in warm water and drained
• 3 tablespoons toasted walnuts, chopped
• 4 tablespoons crumbled blue cheese

For the Vinaigrette:

• 1 medium shallot, finely minced
• 2 tablespoons sherry wine vinegar
• 1 tablespoon fig preserves or honey
• 2 teaspoons capers, chopped
• 1 teaspoon Dijon mustard
• 1/2 cup of olive oil
• Salt and pepper, to taste

Directions:

• To make the dressing, whisk together the shallot, vinegar, preserves or honey, capers and mustard in a small bowl. Whisk in the oil until the dressing is emulsified. Taste for balance and adjust accordingly. Season with the salt and pepper.
• Place the salad greens, figs and walnuts in a bowl and top with the dressing. Toss. Divide among four plates and crumble the cheese on top.
• Serves four.

Ingredients:

• 4 six-ounce salmon fillets
• Salt and pepper, to taste
• Chopped fresh parsley, as desired
• 2 tablespoons olive oil

For the Sauce:

• 1 tablespoon minced shallot
• 1/4 cup of gin
• 1/4 cup of dry vermouth
• 1 teaspoon juniper berry, chopped
• 1 teaspoon dried or brined peppercorns, optional
• 1/2 cup of heavy cream
• 2 teaspoons butter
• 6 pimento-stuffed green olives, sliced into rings
• Lemon juice, to taste
• Salt and pepper, to taste

Directions:

• For the sauce, place the shallot, gin, vermouth, berry and peppercorns in a small saucepan and bring to a boil. Lower the heat and simmer until reduced to about three tablespoons of liquid. Add the cream and reduce to one-fourth of a cup.
• Strain and return the liquid to the saucepan, discarding the solids. Whisk in the butter. Add the olives and season to taste with the lemon juice, salt and pepper. Cover and keep warm while preparing the salmon.
• Sprinkle each fillet with the salt, pepper and parsley. Heat the oil in a skillet and cook the fish for about three minutes on the first side, two minutes on the second for medium-rare. Serve with the sauce.
• Serves four.

Almond Cake From "Pure Dessert"

Ingredients:

• 3/4 cup plus 2 tablespoons unblanched or blanched whole almonds
• 1 cup plus 2 tablespoons sugar
• 1/4 teaspoon salt
• 1/2 teaspoon pure almond extract
• 3 large eggs
• 1 stick unsalted butter, cut into several chunks and slightly softened
• 1 tablespoon kirsch, optional
• 1/3 cup of all-purpose flour
• 1/4 teaspoon baking powder
• Powdered sugar for dusting, optional

Directions:

• Position a rack in the lower third of the oven. Preheat to 350 degrees.
• Butter the sides of an 8-by-2-inch cake pan and line the bottom with a round of parchment paper.
• Place the almonds, sugar, salt and extract in the bowl of a food processor and process until the nuts are finely pulverized. Add the eggs, butter and kirsch, if using, and pulse to blend thoroughly. Add the flour and baking powder and pulse until just blended.
• Scrape the batter into the cake pan and spread it evenly. Bake until golden brown on top and a toothpick comes out clean, about 35 to 40 minutes. Cool completely in the pan on a rack.
• To unmold, slide a slim knife or spatula around the cake to release the sides. Cover the pan with a plate and invert both. Remove the cake pan, peel off the parchment paper and turn the cake right side up. If desired, dust lightly with powdered sugar before serving.
• Serve with fresh berries or a fresh berry pur�e.
• Serves 10 to 12.

Note from Phyllis: Medrich recommends wrapping the cake tightly and keeping it at room temperature, should you have any leftovers. The cake will keep for several days.