The World Eats Here: Amazing Food and the Inspiring People Who Make It at New York’s Queens Night Market

This colorfully illustrated debut celebrates the Queens Night Market, the culinarily diverse borough’s popular April-to-October weekly food festival. Market founder Wang and his artist wife, Garner, interviewed more than 50 vendors, nearly all immigrants or children of immigrants from more than 40 countries, and provide 88 recipes. Laura Joseph was born in Antigua and now runs La’Maoli at the market, where her family recipe, Antiguan seafood soup, is full of conch, octopus, mussels, and shrimp. Zahra Lee came to New Jersey by way of Tehran, studied with the Institute of Culinary Education, and here offers up a Persian halva, aka saffron fudge. Though substitute ingredients are listed, home cooks seeking to create an authentic global feast will need access to a variety of specialty goods. Guyanese beef patties call for wiri wiri chile peppers; Moldovan placinta (savory cheese pies) use a sheep’s milk cheese called brinza; and ohno kaukswe, a coconut chicken noodle soup from Myanmar, is thickened with besan flour. This wildly diverse collection introduces a galaxy of flavors. (Apr.)