This season's batch of new cookbooks are wanderers. You can bop between New York, Saint Lucia and China, filling your belly along the way.
'Salt Sugar MSG: Recipes and Stories from a Cantonese American Home' "It's about the delicious places that live in between American and Chinese traditions," said chef Brandon Jew, of Mister Jiu's in San Francisco, about Calvin Eng's cooking in "Salt Sugar MSG." The chef at Bonnie's in Brooklyn, Eng plays well with both classic Cantonese and American dishes. "Some chef-authored cookbooks feel fussy in a way that's ultimately unfriendly to cooking at home, but 'Salt Sugar MSG' feels cheffy in a more accessible way," said Eater. (out now, $40, Clarkson Potter)
'The Scarr's Pizza Cookbook: New York-Style Pizza for Everybody' This debut cookbook from Scarr Pimentel, the mind behind the beloved Manhattan pizzeria Scarr's, celebrates New York-style pizza, with an emphasis on natural and organic ingredients. The results are both classic and modern, and now you can achieve the same at home. (out now, $30, 4 Color Books)
'Kwéyòl / Creole: Recipes, Stories and Tings from a St. Lucian Chef's Journey: A Cookbook' Nina Compton has had a peripatetic cooking journey. Born in Saint Lucia, she lived in Jamaica and Miami before settling in New Orleans, where she opened Compère Lapin and Bywater American Bistro, restaurants that sing the pleasures of her Caribbean-centered cuisine. The book is organized around Saint Lucia, Jamaica, Miami and New Orleans, showing how the quartet shaped Compton. (April 1, $37.50, Clarkson Potter) |