Most recipes are fairly recent, many from food notables and chefs, and there’s a nice balance of European, regional American, and global flavors. Many recipes contain serving suggestions, derived from other recipes in the book.
GIVE THIS TO: A reader, a lover of food heritage, a serious cook of at least intermediate skills. —Phoebe Wu
Delicious dish to try: Dijon and Cognac Beef Stew, pictured