This spring, a range of new cookbooks is capturing attention with fresh recipes and culinary adventures. Among them, 'Salt Sugar MSG' by chef Calvin Eng celebrates Cantonese cuisine while blending influences from New York. The book features approachable yet flavorful recipes like Buttery Oyster Sauce Noodles and decadent treats like Stuffed Golden Lava French Toast. Additionally, Pooja Bavishi's new frozen dessert book highlights South Asian flavors, offering innovative takes on ice cream. Together, these cookbooks promise to elevate home cooking and inspire culinary creativity throughout the season.
Eng's blend of Cantonese and Hong Kong-style cooking is accented by his New York upbringing, coalescing into a collection of recipes that threads together Cha Chaan Tengs, American greasy spoon joints, and Cantonese street food.
Buttery Oyster Sauce Noodles is a wonder of pantry alchemy and a satisfying meal for picky toddlers and inebriated snackers alike, showcasing the savory flavors that dominate this collection.
Dishes like Stuffed Golden Lava French Toast, layered with peanut butter and Ovaltine, fried and drizzled with condensed milk, also demonstrate a mastery in sweet extravagance.
Pooja Bavishi's frozen dessert book combines tantalizing South Asian ingredients with traditional ice cream-making, resulting in a new perspective on classic frozen desserts.
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