Foodie TV Returns | Wyatt’s World

Netflix’s Chef’s Table, Season 3, begins Friday, February 17. Help your readers meet the new chefs and get in the mood for cooking with these recently released and backlist selections.

  • Samarkand: Recipes & Stories from Central Asia & ivanramen.jpg21717the Caucasus by Caroline Eden & Eleanor Ford (Kyle).
    Not all the featured talents on Chef’s Table have their own cookbooks, nor is their cookery easily captured in the volumes that are available. However, the spirit of the show is expressed in many regional offerings, especially those that celebrate setting, traditions, and local foodways, such as this recent entry from food journalists Eden and Ford.
  • Central by Virgilio Martínez with Nicholas Gill (Phaidon).
    Peruvian chef Martínez has garnered worldwide accolades for his Lima-based destination restaurant, Central (ranked fourth on the World’s 50 Best Restaurants list), where he concocts a modern version of the native food of his country, showcasing its unique and indigenous ingredients. This presentation is less a guide to dishes than an ode to place and process.
  • Ivan Ramen: Love, Obsession, and Recipes from Tokyo’s Most Unlikely Noodle Joint by Ivan Orkin (Ten Speed: Crown).
    Positing that cookbooks deliver far more than blueprints for delicious entrées and that even those are really just suggestions for experimentation, Orkin explains his life story (one that took him to Japan, where, with little background, he became famous for his noodle shop) and offers up secrets for bowls of noodles and more.
  • My Way: From the Gutters to the Stars by Tim Raue (Callwey Verlag).
    Coming in April is this photo-filled title from bad boy–turned–star Raue. Similar to Orkin’s book, it is a mix of memoir and instruction, detailing not only the sense of his cookery but also his life and philosophy. His Berlin-based Restaurant Tim Raue is another of the lauded Top 50, ranking No. 34.
  • Mozza at Home: More Than 150 Crowd-Pleasing Recipes for Relaxed, Family-Style Entertaining by Nancy Silverton with Carolynn Carreno (Knopf).
    The James Beard Award–winning Silverton has written multiple cookbooks about breads, her La Brea Bakery in Los Angeles, and well-considered Italian dishes from her restaurant Mozza. Here, she offers the meals she makes at home, ready for sharing with friends and family.
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Neal Wyatt About Neal Wyatt

Neal Wyatt compiles LJ's online feature Wyatt's World and is the author of The Readers' Advisory Guide to Nonfiction (ALA Editions, 2007). She is a collection development and readers' advisory librarian from Virginia. Those interested in contributing to The Reader's Shelf should contact her directly at