If the great race has begun to track down the perfect gift for those on your holiday list this year, let visions of culinary bestsellers dance in your head. Beautifully illustrated with four-color photography, "Cal-A-Vie Living Gourmet Spa Cuisine" is a compilation of such tempting healthful recipes as MACADAMIA-Crusted APPLE-stuffed Duck Breast with Sweet and Sour RED CABBAGE from the chefs at Cal-A-Vie Spa Havens in Vista, CA (www.cal-a-vie.com).

Any true-blue vegetarian would love a copy of Mollie Katzen’s latest, "The Vegetable Dishes I Can’t Live Without", including POTATO, TURNIP and CARROT Gratin and BRUSSEL SPROUTS with SHALLOTS and HAZELNUTS (www.molliekatzen.com).

"The Kosher Billionaire’s Secret Recipe" by Stacy Cohen (www.stacycohen.com) is a jet-setter’s guide to both living and eating well on such delicacies as white and green ASPARAGUS Salad with CITRUS Lavender Vinaigrette.

If your gift recipient has children, "Kids in the Kitchen: Tasty Recipes and Fun Activities for Budding Chefs" from the Chicken Soup for the Soul series will fill the bill with inspiration for such easy to create snacks as BANANA-STRAWBERRY-RASPBERRY yogurt and honey Smoothie (www.hcibooks.com).

For the traveler on your list, "The Best Recipes from America’s Food Festivals" (us.penguingroup.com) by James O. Fraioli is a blue-ribbon winner with offerings from the California AVOCADO Festival, the Maine Lobster Festival, the Great Wisconsin Cheese Festival and many more.

Seafood fanciers will love the photo-illustrated Crab: Buying, Cooking, Cracking" by Andrea Froncillo & Jennifer Jeffrey (www.tenspeed.com) with such inventive recipes as PINEAPPLE-HORSERADISH dipping sauce and Crab-CORN soufflé.

If your recipient likes their food "licked by fire, kissed by smoke", Ted Reader’s "The Art of Plank Grilling" features more than 70 ways to cook on wood planks, including Armegeddon crater Mashed POTATOES and grilled Veggie Planksagna. (www.keyporter.com).

And for the truly kitchen-challenged, the most recent additions to The Complete Idiot’s Guide series (www.idiotguides.com) are "Pizza & Panini" and "Comfort Food". Happy Cooking!

FRUITS THIS WEEK:

New crop NAVEL ORANGES are among this week’s most economical fruit choices, with pre-packaged bags the best value. SATSUMA TANGERINES from California orchards are also an excellent value. This easy-to-peel fruit is a lunch bag favorite with youngsters.

In-shell NUTS are in peak supply now thru the holidays. Roasting adds flavor to shelled NUTS. Coat PECANS, WALNUTS, and HAZELNUTS lightly with COCONUT oil and roast in a pan over medium-high heat, stirring often.

GRANNY SMITH APPLES, delicious in pies, tarts and baked crisps, are in plentiful supply at economical prices.

BANANAS are plentiful at very moderate prices. Slice, sauté in butter with RAISINS, a splash of rum and grated GINGER and serve hot over pound cake.

PINEAPPLE from Hawaii is in abundant supply, with prices decreasing. Use the whole fruit as the centerpiece of your Thanksgiving cornucopia.

Fresh CRANBERRIES are in peak supply at moderate prices. Place whole berries in a shallow glass bowl, fill with water and add floating candles and one large SUNFLOWER blossom to create a beautiful decorative display.

CHESTNUTS are in steady supply at premium prices, but quality is marginal this year.

Quality is excellent on RED GLOBE GRAPES, with prices at reasonable levels. Use a cluster as edible garnish for breakfast omelettes.

Large sizes of HASS AVOCADOS are the best value. Garnish Gazpacho soup with chunks of fresh creamy AVOCADO.

Prices are holding at moderate levels on BLUEBERRIES, BLACKBERRIES, RASPBERRIES and STRAWBERRIES. Keep BERRIES refrigerated and unwashed until just prior to serving.

Seedless WATERMELON is plentiful at very reasonable prices.

POMEGRANATES, LADY APPLES and FUJI PERSIMMONS are several fall favorites now in plentiful supply.

BOSC PEARS are in peak supply. Poach in white wine and serve on a bed of STRAWBERRY puree and drizzled with caramel sauce.

BRUSSELS SPROUTS, a CABBAGE family relative, is among this week’s best vegetable values. Some stores carry it still attached to the stalk. Enjoy it steamed or pickled.

ACORN, BUTTERNUT and DELICATA are among the many varieties of HARD SHELL SQUASH now in peak supply. Remove skin and dice into small pieces, then bake accompanied by ZUCCHINI SQUASH, SWISS CHARD, CARROTS, COCONUT oil and chopped HAZELNUTS until tender as a delicious side dish medley.

Two holiday menu favorites are in plentiful supply at very reasonable prices: RUSSET POTATOES and GARNET YAMS. Both are great baked or roasted.

Sweet BROWN ONIONS and white MAYAN ONIONS are among the best values in the ONION bin. Slice and add to beef or chicken pots prior to roasting for added flavor.

ASPARAGUS from off-shore sources is gradually decreasing in price. Steam and serve buttered with shaved Parmesan cheese.

Stuffing ingredients in plentiful supply include CARROTS, CELERY, GREEN ONIONS, ZUCCHINI and EGGPLANT.

ICEBERG LETTUCE is among the most economical salad choices this week. Add ARUGULA, shredded CABBAGE or LEAF LETTUCES for a more colorful mix. Salad toppings in steady supply include JICAMA, MUSHROOMS, SPROUTS, RADISHES and GREEN ONIONS.

CAULIFLOWER, BROCCOLI and GREEN BEANS are among the best values in side dish vegetables this week.

GARLIC is plentiful, with prices decreasing.

ORNAMENTAL KALE is great to have on hand to decorate serving platters and for plate garnish.

FLORAL THIS WEEK:

Potted MUMS are in plentiful supply and make an easy hostess gift for Thanksgiving. In cut arrangements, look for golds, oranges and autumn reds in MUMS, DAISIES, SUNFLOWERS, LILIES and ASTERS.

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