For those who have ever enjoyed a meal out so much they’ve been tempted to ask the chef to divulge the recipe, here are some cookbooks by chefs at some of our favorite local restaurants.
‘Salsas & Moles’ by Deborah Schneider
Building on the success of The Mexican Slow Cooker, SOL Cocina’s Chef Deb’s newest cookbook (available April 14) presents authentic salsa and mole recipes that showcase the unique flavors of Mexico and beyond, including recipes for favorites such as Black Bean Salsa, Salsa Verde, fresh tomato Salsa Diabla, Mango-Habanero Salsa and many more.
Ten Speed Press; $16.99
‘The Latin Road Home: Savoring the Foods of Ecuador, Spain, Cuba, Mexico, and Peru’ by Jose Garces
The book makes its way through Spain, Cuba, Mexico, and Peru — extraordinary cuisines Chef Garces has come to know, love and master. Distrito’s chef shares not only recipes, but colorful memories of local cultures and insights into their unique ingredients and techniques.
Lake Isle Press; $35
‘True Food: Seasonal, Sustainable, Simple, Pure’ by Andrew Weil and Sam Fox
When Andrew Weil and Sam Fox opened True Food Kitchen, they did so with a two-fold mission: Every dish served must not only be delicious but must also promote the diner’s well-being. True Food supports this mission with freshly imagined recipes that are both inviting and easy to make.
Little, Brown Press; $29.99