Whether for a last-minute stocking stuffer or a holiday host, here are some quick and delicious ideas for giving and enjoying. Even time-crunched procrastinators can pull together a simple homemade offering, but ready-to-give options are listed, too. So, whether your handiwork or your credit card likes to do the talking, there's a thoughtful gift for the gourmands on your list. Better still, none of them requires a trip to the mall.

For the holiday host

From Food & Wine's holiday gift guide, Moroccan Spice Sachets infuse lamb, chicken, or poached pears with savory warmth. Start with 10 7" squares of two-ply cheesecloth. Lay the cheesecloth on a work surface. Spoon 2 tablespoons of the orange zest (1 1/4 cups total, dried in a 250-degree oven for 15 minutes) in the center of each square and top with 4 cloves, 2 cinnamon stick halves, 1 star anise pod and 1/4 teaspoon dried mint. Gather each square into a neat bundle and secure with kitchen string.

Amy Sedaris' "I Like You" (subtitle: "Hospitality Under the Influence") is a quirky, irreverent, and practical guide for hosts and guests alike. Learn how to create a guest list that will guarantee everyone a good time; how to turn any party into a personal fundraiser; and how to evacuate the guest that won't leave even when you turn the music off. "I Like You" also includes recipes, decorating tips and how to build a cold-cut tower ($27.99).

For the gastronomer

In his classic "On Food and Cooking," Harold McGee explains the chemistry, history, anthropology, and physiology of food, how we cook it, and how it affects our bodies. The exhaustive 896-page volume has been updated to reflect changes in food trends and technology since its first publication in 1984 but retains its plainspoken, conversational style. McGee discusses the cultural and agricultural origins of our favorite foods, why our bodies crave certain compounds, and what exactly happens during the cooking process. ($40)

Food scholars, collectors, and history-minded cooks will appreciate the Houghton Book Shop's collection of used and vintage cookbooks. Something of a hidden treasure, the Houghton acquires far more food manuals than it sells, according to the volunteer cashier ringing up a 1918 edition of Fannie Merrit Farmer's "Boston Cooking-School Cook Book" ($2!) whose colorful entries include Fish Force-meat II and Sweetbread a la Mont Vert. One might also find in this eclectic section a full set of hardbound Time-Life American Cookery - upwards of a dozen volumes for $25. In the Village Gate, 274 N. Goodman; 454-2910.

For the cook

Professional and home cooks alike are making an effort to buy and prepare local, seasonal foods as rising energy costs drive prices up. Mary Beth Lind and Cathleen Hockman-Wert's "Simply In Season" ($20.99) is organized into four sections based on available produce and seasonal tastes - heavier, earthier dishes in winter, for instance. The authors mingle the recipes with reflective tidbits. Part of the World Community Cookbook series, "Simply In Season" is available at One World Goods in Pittsford. 3349 Monroe Ave #5; 387-0070.

No cook's arsenal of gadgets would be complete without a grater/zester, and to attempt the Moroccan spice sachets above with a box grater would mean shredded knuckles for sure. Microplane's version (about $12), available at Cook's World at 2178 Monroe Ave., is the industry standard and deals easily with zest, coconut, and Parmigiano-Reggiano cheese. Lee Valley Tools sells a rasp - inspired by the woodworking tool - with a detachable tray to catch the zest ($21.50; leevalley.com).

Craft Company #6's selection of kitchen accoutrements includes handmade heirloom-quality wooden utensils. Jonathan's Spoons (and spatulas, too) are all carved from cherry, which darkens beautifully with age and use. Wild Cherry Spoons, designed by artist Chris Koontz, include curved handles that provide both lefties and righties with a perfect fit (both collections $25 and up). Also, Deborah and Jim Chapman's handmade pewter measuring spoons ($55 for a set of four plus wall mount) come in five whimsical designs: fish, celtic, dragonfly, moose, and hearts. 785 University Ave.; 473-3413.

For the epicure

The new Bucci's, adjacent to Pittsford Wine and Spirits, stocks gourmet gifts including chocolate, baked goods, and microbrews. Roughly 80 percent of its food products will be sourced from Western New York producers, Pittsford Wine and Spirits owner Dan Buccieri says. Among them shoppers can find assorted Finger Lakes cheeses. A gift basket station will be available during the holiday season. 3 Schoen Place, Pittsford; 218-0220.

Also from Food & Wine, "Thoroughbred" bourbon is easy to make and equally lovely served to guests or given in a pretty bottle. Combine one 750-mL bottle of good bourbon with 3 cored and quartered Granny Smith apples, 4 cinnamon sticks, and 2 whole vanilla beans. Steep for 2-5 days in the refrigerator, shaking and tasting daily. Serve chilled.

Brooklyn transplant Cary Becraft has teamed up with Fox Run Vineyards to create two new truffles infused with its RubyPort and Fox Trot Red wines. Carymo chocolates - including other intriguing flavor combinations like vanilla bay leaf and mixed-berry sassafras - are available online, by phone, and at Fox Run's Penn Yann winery. carymochocolate.com; (347) 581-1924.