Sarah Zorn – författare

A collection of contemporary, extra-special Vietnamese recipes, from beloved classics like Hanoi-Style Vermicelli with Grilled Pork and three variations of phở, to dishes with a New Orleans twist, like Southeast Asian Jambalaya and Sticky Fried Shrimp Bánh Mì—from Top Chef contestant and acclaimed chef Nini NguyenIn Vietnamese culture, to be dac biet is to be special and luxurious, or, as chef and cooking instructor Nini Nguyen puts it, it means adding something a little extra, like salty caviar on top of squid-stuffed pork, a surprise note of ginger and lime in a dipping sauce, or sautéing shaking beef in farm-fresh butter for a creamy, delectable experience. Born and raised in New Orleans by Vietnamese immigrants, here Nini gives us recipes that fuse the best of Vietnamese and New Orleans cooking and clear directions on how to prepare and arrange them, making for a flavorful, unforgettable experience that proves that being a little extra is easy and just right.Dac Biet includes one hundred delicious and vibrant recipes that celebrate the essential flavors of Vietnam—salty, sour, bitter, spicy, and sweet—and the bright and perfectly balanced dishes they create. Here are recipes for:*Charbroiled Oysters in Chili Butter * Viet-Cajun Seafood Boil * Phở with Everything * Crispy Fish Sauce–Caramel Chicken Wings * Broken Rice with Pork Chops and Eggs * Crispy Noodles Covered in a Saucy Stir-Fry * BBQ Pork Ribs Glazed with Roasted Nước Mắm Sauce *Coconut Crispy Rice Crepes * and many more

It's become less of a trend to talk about how trendy the Brooklyn dining scene is, and just an accepted fact that from Crown Heights to Mill Basin, Prospect Heights to Bensonhurst, Brooklyn is home to some of the best and most varied and most destination-worthy restaurants, not just in New York City, but throughout the entire country. More than just a collection of recipes, Brooklyn Chef's Table uncovers a Brooklyn expressed through that glorious medium, food. By reading the stories of the members of Brooklyn's restaurant community, the ones that grew up here and never left, or that came from other countries in search of a dream, or merely migrated across the bridge in order to better articulate their craft, you'll discover Brooklyn as it was, Brooklyn as it is, and Brooklyn as it will be, far into the foreseeable future. With recipes for the home cook from 60 of the borough's most celebrated eateries and showcasing over 200 full-color photos featuring mouth-watering dishes, famous chefs, and lots of local flavor, Brooklyn Chef's Table is the ultimate gift and keepsake cookbook for both tourists and New Yorkers.

Eaterland is popular website Eater’s mouthwatering deep dive into over 85 quirky regional dishes that truly define American cuisine, with recipes, essays, and stories from local celebrities and chefs.Divided into eight regions, this cookbook is filled with recipes, introductions from notable local chefs or celebrities, and recommendations for restaurants that serve the eclectic, multicultural cuisines that make up American food. It reads like a cross-country road trip through the nation’s kitchens, inviting readers to experience each region either in person or from their own kitchen.When casual food lovers attempt to define stereotypical “American cuisine,” they often lean into foods like hamburgers, hot dogs, and pizza. Perhaps some understand that everything from Cajun cuisines to soul food is as American as apple pie.But it takes a certain kind of obsessiveness―one Eater is known for―to really investigate what American food means. In Eaterland, the national publication and go-to site for restaurant recommendations, recipes, and food stories, Eater, maps out where to eat, what to eat, and how to eat food that is quintessentially, unequivocally American.From more recognized dishes like Detroit-Style Pepperoni Pizza and New York’s Chopped Cheese to the french fry–topped Pittsburgh Salad and the Midwest’s Funeral Potatoes, this almanac is an ode to American food. Essays call attention to local ingredients unique to their region, like New Mexican green chiles, the glossaries have every region’s essential dishes, and deeply personal stories about American culture will encourage readers to learn more.This book also celebrates the history of food in the United States, centering Indigenous recipes and cooking techniques, highlighting immigrant influences on local favorites, and illustrating how renowned chefs like Kwame Onwuachi and Tiffany Derry are recontextualizing and modernizing food in America.For anyone who’s wanted to experience Maryland crab soup, toasted ravioli from St. Louis, and Kentucky’s renowned Hot Brown sandwich all without leaving their kitchen, this book is a perfect guide from Eater, the authority on where to eat and why it matters.