Food and Wine: America’s Greatest New Cooks: Spectacular Recipes with Fresh Ideas from Tomorrow’s Stars

In its celebratory collection, Food & Wine magazine introduces a dozen of the hottest young and upcoming cooks along with 100 recipes showcasing their approach to putting out fine food. The book paints portraits of each chef-owners’ signature style that editor Cowin identifies as “gamechanging.” Representing a diversity of culinary trends and locations (the Vermont mountains, the seacoasts, San Francisco, L.A., Chicago, Philadelphia, and New York), these talented cooks utilize the power of grill, wood, or local foodstuffs in new, risky, and obsessive ways. Ten recipes per chef are featured: starters, pasta and grains, fish and shellfish, poultry, meat, and vegetable-based sides. Nicolaus Balla (Bar Tartine) creates Hungarian-inspired sour cherry soup to which he adds sour cream and fennel. Michael Solomonov’s Middle Eastern–based menu at Philadelphia’s Zahav features four earthy versions of hummus. At Gloucester’s Market Restaurant, where food is “uncomplicated and just flat-out delicious,” partners Nico Monday and Amelia O’Reilly serve up clams with hot pepper, saffron, and tomato confit. Portrait photography is Caravaggioesque—intimate, dramatic images of chefs oozing bravura and derring-do. Full-page bios reflect their passion, cultural influences, ethos, and personal experiences in the restaurant world. As cooking fame increasingly rests on cult of personality, these culinary innovators, the “superstars of tomorrow,” make the cut. (Feb.)