* “The aroma of bread in the...

* “The aroma of bread in the oven triggers one of the most acute and most nostaligia-awakening sensations of hearth and home,” says lifestyle anthropologist/pitchman Margaret Visser, in her introduction to “A Celebration of the Home-Cooked Meal.” The free booklet, produced by Bread du Jour, the makers of a variety of brown and serve breads and rolls, features main dish recipes submitted by seven leading chefs. They range from the light (Tim Anderson’s pistachio-crusted sea bass with arugula butter sauce) to the hearty (Melissa Kelly’s venison pot pie) to the all-American (Humberto Miranda’s Blue Diner meatloaf). The suggested accompaniment to each recipe? Bread. For a copy, write: Bread du Jour Recipe Book, 1230 North 1st St., St. Louis, Mo. 63102.