Cook Like a Local: Flavors That Can Change How You Cook and See the World

For Houston chef Shepherd, cooking local means employing “techniques and ingredients from a spectrum of immigrant influences,” which he expertly illustrates in this tempting, accessible debut. The six chapters are organized not by key ingredient (each of which is easily sourced) but by essential flavoring. Chapter one focuses on fish sauce, and the recipes, including pork riblets in fish sauce caramel, are primarily Vietnamese. The second chapter, “Chiles,” is more diverse and includes recipes for green beans with Japanese curry and a chile tater tot casserole. Soy, in its many guises, is examined in the third section, which includes green curry pancakes that are drizzled with a syrup of sweet soy sauce and honey. Shepherd’s signature dish, Korean braised goat and dumplings, is the star of the section on rice, with its dumplings made from pan-fried cylindrical rice cakes in a stew flavored with beer and the red chile paste called gochujang. Throughout are profiles of the markets that Shepherd frequents and their proprietors. Flavors from around the world redefine the concept of home cooking in this rich and satisfying collection. (Sept.)