Extra Sauce: The Good, the Bad, and the Onions
by Zahra Tangorra
Extra Sauce is the new memoir by chef Zahra Tangorra. Tangorra’s opened the popular New York restaurant Brucie as well as the popup ZaZa Lazagna. The book is filled with adventures in the kitchen that will appeal to fan’s of Anthony Bourdain’s Kitchen Confidential. The chapters are defined by a variety of dishes many of whose recipes are shared. Two dishes that I plan to try to recreate are The Brucie Tag[gliatelle] and the almost Tuscan bean recipes from her time in Italy, both of which sound delicious. Although foodies will enjoy her culinary escapades, the emotional depth of the story primarily comes from her complicated relationship with her parents who also at one point had a culinary endeavor of their own. Her father’s recipe for potato salad and her mom’s apple strudel are amongst the family recipes included. Tangorra has a quick fire, quirky delivery which is infused with both humor and heart. The story is also a love letter to New York where Tangorra spent most of her life and therefore will especially resonate those familiar or enamored with the city.
Passport to Flavor: 100 Global Dishes You Can Make Anywhere (An International Cookbook. Delicious Recipes from Around the World)
by Abby Cheshire
Passport to Flavor is a fun cookbook of international recipes from Abby Cheshire who works as a cook on a private yacht and became famous for posting her dishes and adventures on TikTok and Youtube. This cookbook is divided by destination as diverse as cities in Bahamas, Ireland, India, and Vietnam (plus several more). At each destination there are dishes for breakfast, lunch, and dinner as well as a mixed drink and snack for cocktail hour to give the feeling that you are journeying with her crew by yacht on a world wide voyage and eating locally inspired dishes along the way. Little Chefs, as Cheshire refers to fans of her vlogging will enjoy the colloquial tone of the book. Advice on recipe adjustment is referred to as “throttle control” and substitution is an “alternate course.” I appreciated that she views the recipes as basis that she encourages home cooks to adjust to suit their needs. She includes “rogue waves” to watch out for aka advice on things that could go wrong such as under or over cooking. Dishes I’m planning to try include Charleston’s Bourbon Bread Pudding, Ireland’s Boxty with Smoked Salmon, Italy’s Pollo Al Tarragon, and Germany’s Apple Marzipan Cake.
Written by:
Aimee Harris
Information and Digital Services Manager
Hoboken Library Staff Picks 