Creative photographer and Jewish gourmand Alan Batt convinced 83 of New York’s finest chefs to put down the Chilean sea bass and take on some lowly lox. Batt’s new mouth-watering photo book, The Great Bagel & Lox Book puts our favorite snack in some compromising positions (gee, we guess any kind of food can be sexy if placed on a naked chick), not to mention blasphemizing the true nature of the bagel by making it French (bagel croissants, bagel crepes…) It drives us nuts that the Korean bakery around the corner sells sawdust donuts with a hole and calls ’em bagels, but we could never dis Batt’s offerings to the B&L lexicon: bagel puffs filled with smoked salmon souffle? Mmmmm…..