Generously larded with tips on using components of his many recipes for your own creations, Dan Kluger’s Chasing Flavor is a book for cooks who are always on the look out for a new idea. Whether it’s at an unusual ingredient combination or the adaptation of a technique from a traditional cuisine to new purposes, you’re very likely to find yourself nodding your head as you turn the pages, just as you might if you were browsing the menu at his NYC restaurant, Loring Place.
For instance, a bacon, date, and radicchio pizza; roasted brussels sprouts with avocado and apple; or a beet green and chickpea soup with corn fritters. Or if those don’t do it for you, how about fried shrimp with Szechuan salt and chile aioli; grilled salmon with orange marmalade, haricots verts, and charred snap peas; or corn and shishito salad with roasted red pepper vinaigrette. There are, in fact, a large number of vegetable dishes here that would make very satisfying main courses.
An attractive and intriguing adaptation of restaurant cooking for ambitious home cooks, Chasing Flavor stays true to the spirit that makes Kluger such a well-regarded chef.
Hardcover. Color throughout.