When Sheldon Simeon was a kid growing up in Hilo, he’d help put together massive spreads of pupus for guests his dad had invited over at the last minute. If you buy something through our site, we might earn a commission.
To whet your palate, each of these chefs shared some of their recipes with us but, trust us, you’ll want to get your hands on their entire cookbooks to truly grasp the magic behind their approach. Nestle into your coziest reading chair and immerse yourself in their culinary ingenuity. So, what are you waiting for? It’s time to dive in. Horn Barbecue: Recipes and Techniques from a Master of the Art of BBQ, is “only one of a handful of African American-authored barbecue books published in the last 30 years,” writes James Beard Award-winning author Adrian Miller in the foreword. In Oakland, acclaimed pitmaster and 2022 James Beard Award-nominated chef Matt Horn somehow found time between opening two restaurants in the last few years to write his first cookbook. We’re learning from some of the best chefs in the West to level up our game in the kitchen, and that includes one who is already garnering major buzz in this year’s accolades.
#SUNSET FAVORITE RECIPES COOKBOOK HOW TO#
Want to try your hand at incorporating edible flowers into everyday meals? California author Cassie Winslow shows us how to do so in spades, from lavender crêpes to apricot-chamomile jam. You want Hawaiian fare beyond the clichés like kalua pig? We’ve got it, from two-time Top Chef veteran Sheldon Simeon, who grew up in Hilo. These are just a few of the topics of the cookbooks we’re reading-and using-in our kitchens right now. Vegan twists on authentic Mexican cuisine.
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