Emily: The Cookbook

The husband-and-wife culinary team behind the New York City restaurants Emily and Emmy Squared serve up more than 100 recipes in their excellent debut collection. Culled from their restaurant menus, but designed for home kitchens, the offerings include small plates, sandwiches, pasta, desserts, cocktails, and especially pizza—both the traditional round and the rectangular Detroit-style, baked in a pan. Proper attention is paid to the dough-making process, and toppings reflect the authors’ artisanal Brooklyn sensibility: the namesake Emily pie calls for three cheeses, chopped pistachios, and honey while another pie, called the Wrestler, pits Castelvetrano olives and shiitake mushrooms against thinly sliced pepperoni. Cheddar is abundant atop the Detroit pizzas. One named the Pig Freaker is dressed with bacon, sesame seeds, and kimchi. Pretzel buns are the bread of choice for the sandwiches, which also feature a variety of intense spreads. The duck confit sandwich, for example, is flavored with a sauce made from mayonnaise, Chinese mustard powder, hoisin sauce, and Sichuan oil. The 10 cocktail options pack a punch, especially the Lost Weekend, which blends jalapeno-infused tequila with fresh tomatillo puree. Often utilizing the flavors of Italy, Asia, and Mexico, the Hylands bring an eclectic flair to some of America’s favorite foodstuffs. (Oct.)