Santos, known for his communal approach to dining (evidenced by his N.Y.C. eateries, Stanton Social, Beauty & Essex, and Vandal), extends his philosophy to a broader readership, in this outstanding collection guaranteed to appeal to all palates and skill levels. Whether readers are aiming high (chicken liver focaccia with braised shallot-rioja marmalade) or low (crab corn dogs with Old Bay ... Read moreaioli), Santos has them covered in this inventive collection. The book is thoughtfully curated and hits all the right foodie notes (red velvet waffles with cream cheese sauce; sliders made up of three types of beef and bacon, topped with a riff on Russian dressing and cola-braised onions) without alienating newcomers or novices. Instructions are clear and to the point; the emphasis is on flavor rather than culinary showmanship and arcane ingredients. Santos is a master craftsman and has assembled one of the most solid compilations of approachable, inventive fare in recent memory. His work deserves space on any respecting foodie's bookshelf. (Feb.)
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