By Kay West

My father knew better than to buy my mother appliances for Christmas. For a housewife and mother of five, blenders, mixers, toasters, irons, and vacuum cleaners were essential to her profession, but they were hardly romantic. When it came to Christmas gifts, she preferred something more on the order of perfume or jewelry, and he always complied.

These days, the serious gourmet, male or female, is probably delighted to see a box from Williams-Sonoma, the mail order-retail store that caters to cooks. Who wouldn't be thrilled to get a 10-piece set of Calphalon? Or a large All-Clad non-stick roaster? Or a Wusthof classic three-piece knife set? Or maybe a jar of French sea salt tucked into the toe of a stocking?

If there's a foodie on your gift list, consider the following options, explored below. William-Sonoma sales associates at the Green Hills mall store offer their top five gift options, priced from $16.50 to $99; Viking Culinary Arts Center in The Factory at Franklin offers several serious participatory cooking classes, along with a full roster of guest-chef demonstrations; and University School of Nashville begins its evening classes Jan. 16, with several cooking classes included in the eclectic curriculum. Finally, if none of those sounds like the right gift for someone on your list, there's a world of food items and cookbooks to choose from.

Williams-Sonoma: The Micro-Plane Coarse Grater and the Micro Slicer are, according to sales associates, the best new kitchen tools introduced this year. Made of stainless steel, the tools' long handles are easy to grip and comfortable in the hand, and the cutting surfaces are so razor-sharp that they can grate or slice foods without tearing them. The grater makes the perfect grate of Parmesan, while the slicer does the same job for shaving foods like chocolate and hard cheeses. Both are priced at $16.50.

Want to make créme brûlée at home? The only way to achieve that crispy, caramelized top is with a kitchen blowtorch. Williams-Sonoma sells a small version of the torches used by professional pastry chefs, with an adjustable flame. It's quicker than using an oven broiler, and the rubberized exterior provides a steady grip. $30, with butane cartridges selling for $5 apiece.

The Cuisinart Food Processor mini-prep is perfect for small but time-consuming tasks. The grind control processes hard foods like coffee beans, nuts, seeds, and spices. The chopping function can go through a cup of vegetables in just seconds, or it can mince soft foods like onion, garlic, herbs, and cheese; it's perfect for emulsifying. The white mini-prep is $39.95, chrome is $49.95.

VillaWare Belgian Waffler cooks waffles to golden-brown perfection in less than three minutes. There are six temperature settings and two browning levels, with nonstick grids for easy cleanup. $80.

Et tu, fondue? Legend has it that the first fondue was created by a shepherd high in the Swiss Alps. Bored by his nightly dinner, he heated wine and cheese together in a pot, dipped a piece of bread in the goo, and voilà—fondue! Wintry nights are the perfect excuse to warm up to six of your friends with a fork and gather 'round this stainless steel fondue set. A porcelain inset adapts the pots for classic cheese or chocolate fondues, which require a slow, gentle heat; meat fondues, cooked in very hot oil, use the metal pots. Heat is controlled by an adjustable burner. $99.

Viking Culinary Arts Center: Participatory classes are held in Viking's state-of-the-art on-site kitchen, at five stations for two people each. The most popular classes are the “Basic Techniques of Cooking” sessions, which teach knife techniques, measuring, sanitation, sauces, sautéing, and other techniques, depending on the length of the course you enroll in. The one-day course is scheduled for 10 a.m.-3 p.m. Jan. 10 and costs $125; the two-day course is 10 a.m.-3 p.m. Jan. 13-14 and costs $250; the three-day course is 5:30-10 p.m. Jan. 19 and 10 a.m.-3 p.m. Jan. 20-21, and costs $375.

“Honing Knife Skills” (6:30 p.m. Jan. 25, $60) covers the handling and care of knives, and explores which implements best suit your cooking style. Students should bring their own knives, and they will also receive a complimentary knife from the Culinary Arts Center.

Demonstration classes are held in the Viking cooking theater. Among the offerings for January are “Books for Cooks” (6:30 p.m. Jan. 11, $25), featuring recipes from The Barefoot Contessa Cookbook by Ina Garten, and “Afternoon Tea” presented by Englishman Paul Teal (noon-3 p.m. Jan. 16). P.F. Chang's executive chef Chris Byrd will demonstrate recipes from the wildly successful national restaurant (6:30 p.m. Jan. 18, $35), and Sylvia Harrelson of Cibo will speak on food and wine pairings (6:30 p.m. Jan. 23, $50).

For reservations and a complete calendar, call 599-9617.

University School of Nashville Evening Classes: These classes are planned, organized, and taught by volunteers; all proceeds benefit the University School Scholarship Fund. Among the areas of study are art and architecture, performing arts, literature and writing, gardening, and culinary arts. Catalogues will be available late December at several distribution points, including public libraries, bookstores, some Kroger stores, and specialty grocery stores. Registration normally begins right after students return from winter break in January. Classes fill quickly; for more information call 321-8019.

Following are a few highlights of the culinary offerings; full listing and course descriptions are available in the catalogue:

“Moroccan Mania” with Zola's Deb Paquette (6:30-9:30 p.m. Jan. 23; $35, plus $30 lab fee).

“Tantalizing Thai Food” with Susan Hudgens, whose family owned a restaurant in Thailand (6:30-9 p.m. Feb. 15; $35, plus $15 lab fee).

“Beginning Taste of India”/“Advanced Taste of India” with Tanuja Reddy (6:30-9:30 p.m. Jan. 18 and Feb. 1, respectively; $35, plus $10 lab fee for each course).

“Mid-Winter's Italian Feast” with Caffé Nonna's Daniel Maggipinto, at the restaurant (10 a.m.-noon Jan. 20; $35, plus $30 lab fee).

“Best-Kept Secrets of French Cuisine” with chef Patrice Boely (7-9 p.m. Jan. 17; $35, plus $15 lab fee).

“Seafood Cooking” with Atlantis chef Josh Weekley (7-9 p.m. Jan. 16; $35, plus $20 lab fee).

“Be a Wine List Honor Student” with Village Wines owner and CNN.com writer Hoyt Hill; in two sessions, with the first class examining white wines, the second red (7-9 p.m. Jan. 19 and 26; $50, plus $10 lab fee).

“Martinis, Manhattans, and More” with John Bridges, author of How to Be a Gentleman and A Gentleman Entertains (7-9 p.m. Feb. 8; $35, plus $10 lab fee). A martini class for singles will be offered Jan. 25.

People who love to eat but not to cook would appreciate a gift certificate to a local restaurant for an evening out. For even more edible gift options, visit gourmet specialty stores and bakeries like Corner Market and Bread & Company, which assemble food gift baskets this time of year. Provence has a holiday catalogue in its Hillsboro Village store, or you can check out the offerings online at www.provencebreads.com.

For those foodies who love to read, two new books about restaurants were favorably reviewed in The New Yorker a couple months ago. The Invention of the Restaurant: Paris and Modern Gastronomic Culture (Harvard, $35) is by historian Rebecca L. Spang, and Haute Cuisine: How the French Invented the Culinary Profession (Pennsylvania, $24.95) is by trained cook and culinary instructor Amy B. Trubek.

Another book option is Go Bananas! (Broadway Books, $16), by former Nashville Scene and Nashville Banner writer Susan Quick, who now lives in New York; the former food editor of Glamour and Real Simple magazines, she currently writes for O, Oprah's red-hot monthly tome on the good life. The paperback cookbook offers tips and history on the fruit, as well as 150 recipes, among them green banana and date conserve, classic banana cream pie, banana-stuffed chicken with curry sauce, plantain and sweet potato soup, and of course banana bread, with several variations included.

A Gentleman Entertains: A Guide to Making Memorable Occasions Happen is by former Scene senior editor and expert on all things gentlemanly John Bridges, with co-author Bryan Curtis. Published by Rutledge Hill Press ($12.95), the book includes recipes and is available at area bookstores and at Made in France.

Finally, a gift of wine is always lovely. For suggestions from the good folks at Nashville Wine & Spirits, log on to http://www.nashvillewine.citysearch.com. Or for tips from Hoyt Hill and his staff at Village Wines, visit http://www.villagewines.com.

Margo on the go

Margo McCormack, executive chef at F. Scott's, will be leaving at the end of January to open her own restaurant, Café Margo, in the Five Points section of East Nashville. Café Margo, which will be co-owned with Fred Grgich (one of the opening partners of Caffè Nonna), joins Sasso and Bongo Java Roasting Company, two other food businesses taking a chance on the neighborhood centering around the intersection of Woodland and 11th streets.

Since she took over the F. Scott's kitchen four years ago, McCormack has helped co-owners Ben Robichaux and Allen Fiuzat reestablish the Green Hills eatery as one of Nashville's most popular restaurants, repositioning it with a younger, more contemporary demographic. Taking over McCormack's position will be Jason McConnel, a CIA graduate who has served as her sous chef and who also worked with Susan Spicer at Bayona in New Orleans. Coming on as sous chef will be a fellow CIA grad, Jody DiSabantonio, who's moving here from New York.

A Gentleman Entertains: A Guide to Making Memorable Occasions Happen is by former Scene senior editor and expert on all things gentlemanly John Bridges, with co-author Bryan Curtis. Published by Rutledge Hill Press ($12.95), the book includes recipes and is available at area bookstores and at Made in France.

Finally, a gift of wine is always lovely. For suggestions from the good folks at Nashville Wine & Spirits, log on to http://www.nashvillewine.citysearch.com. Or for tips from Hoyt Hill and his staff at Village Wines, visit http://www.villagewines.com.

Margo on the go

Margo McCormack, executive chef at F. Scott's, will be leaving at the end of January to open her own restaurant, Café Margo, in the Five Points section of East Nashville. Café Margo, which will be co-owned with Fred Grgich (one of the opening partners of Caffè Nonna), joins Sasso and Bongo Java Roasting Company, two other food businesses taking a chance on the neighborhood centering around the intersection of Woodland and 11th streets.

Since she took over the F. Scott's kitchen four years ago, McCormack has helped co-owners Ben Robichaux and Allen Fiuzat reestablish the Green Hills eatery as one of Nashville's most popular restaurants, repositioning it with a younger, more contemporary demographic. Taking over McCormack's position will be Jason McConnel, a CIA graduate who has served as her sous chef and who also worked with Susan Spicer at Bayona in New Orleans. Coming on as sous chef will be a fellow CIA grad, Jody DiSabantonio, who's moving here from New York.