Cook like a Local: Beyond Flavors Cookbook

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The recipes include signatures from his restaurant--favorites such as braised goat with Korean rice dumplings, or fried vegetables with caramelized fish sauce.

The lessons go deeper than recipes:

the book is about how to understand the pantries of different cuisines, how to taste and use these flavors in your own cooking. Organized around key ingredients like soy, dry spices, or chiles, the chapters function as master classes in using these seasonings to bring new flavors into your cooking and new life to flavors you already knew.

But even beyond flavors and techniques, the book is about a bigger story: how Chris, a of Oklahoma who looks like a football coach, came to be "adopted" by these immigrant cooks and families, how he learned to connect and share and truly cross cultures with a sense of generosity and respect, and how we can all learn to make not just better cooking, but a better community, one meal at a time.