.hels picks 10 cookbooks that are worth the read, but that “deserve to get their spines broken and their pages stained, too.”
, you’ll be familiar with their shared culinary vernacular. It’s based on a philosophy of beauty and simplicity that, despite emerging from a restaurant, feels far better scaled to a home kitchen: good bread, good fruits, simple roasts, the efficient redeployment of scraps and leftovers. In this sweet, serious, clever little book—seventy-eight pages, paperback, pocket-size—the Chez Panisse alumnus Danny Licht distills that common language to its essence.
Simeon’s ambitious, cheffy restaurant recipes share space with more approachable home-cooking ideas, such as boiled peanuts spiced with the flavors of oxtail soup, Chinese-style fried wontons filled with shrimp and pork, and Hawai’i’s ubiquitous spam musubi. The grilling section is particularly inspiring, with wallopy marinades and smart tips on technique.
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