Chasing Flavor

May 1, 2020

Country music star and lifestyle guru Decker, who opened up her home and her life in the New York Times best-selling Just Jessie, opens up her kitchen in Just Feed Me (150,000-copy first printing). Hesser's James Beard Award-winning The Essential New York Times Cookbook, which has sold more than 100,000 copies since its 2011 publication, gets an update aimed at today's home cooks (four-city author tour). The James Beard Award-winning Kluger offers 190 recipes-plus-techniques in his debut, Chasing Flavor (60,000-copy first printing). Chef/owner of the Casa Oaxaca restaurants, Ruiz is a vocal promoter of Oaxacan gastronomy, as proven by The Food of Oaxaca (Jicama Tacos, anyone?). Once a Morgan Stanley analyst and now owner of Nom Wah Tea Parlor, a purveyor of world-class dim sum in New York's Chinatown, Tang tells the story of the Chinese community there while explaining how to create great dim sum at home in The Nom Wah Cookbook (75,000-copy first printing).

Copyright 2020 Library Journal, LLC Used with permission.

July 20, 2020
In this excellent debut cookbook, New York City chef Kluger presents accessible, flavorful recipes adapted from those he serves at Loring Place, his Greenwich Village restaurant. Kluger excels in explaining cooking techniques, and some of the pro tips he shares include roasting vegetables on a rack in the oven to keep them from steaming on the bottom (as with his roasted cauliflower with a peach-apricot puree and nut vinaigrette); braising vegetables in their own flavor-enhancing juices rather than water; and coating baked croutons with grated Parmigiano-Reggiano so they won’t get soggy in a panzanella. Kluger’s recipes ask “why not?” and answer in ways that make sense, like sweetening a barbecue sauce with carrots and repurposing pickling brines in vinaigrettes and pastas (as with the pickled green tomatoes that dress the cavatappi with corn and chanterelles). Throughout, he pays respect to his mentors—Danny Meyer, Jean-Georges Vongerichten, Tom Colicchio, and the late Floyd Cardoz—as he explains the techniques he’s learned from them, often highlighted in his “Takeaways” sidebars. With a refreshingly earnest approach to cooking, this volume will prove to be an asset to cooks of all skill levels.

Starred review from October 1, 2020
In his first cookbook, Kluger nails the concept of flavor profile, and leaves readers with a "takeaway" in each of his 100-plus recipes, whether pairing unusual flavors, spotlighting a single element, or boosting a technique. And jaded home chefs, filled to the brim with avocado toast and grain bowls, just might be entranced. Kluger's a fan of chef Tom Colicchio's component cooking, dividing a recipe into a series of elements that can be made in advance, then assembled as needed. Recipes brightly bring in new combinations: corn soup with spiced popcorn, butterhead lettuce with cashew vinaigrette, roasted portobellos with pecorino vinaigrette, raisin-stuffed pork loin. Yet the most significant bits are those takeaways, like mingling hot and cold in one dish; Adding sugar to the salt used in curing meat; Creating stock with a simple method that results in both stock and a whole, cooked chicken; Spraying ready-to-wilt crudit�s with a water-based mix of kombu and orange. And on and on. The handful of techniques that are photographed upfront will steady any fledgling cook's case of nerves.(Reprinted with permission of Booklist, copyright 2020, American Library Association.)