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Decorated with Basquiat and pink velour, the subterranean sibling of chef Gregory Gourdet’s ode to Haiti is a pan-Caribbean party.

. The best cookbooks offer a point of view, while expanding conversations about what and how we eat. This one has at least three: the joy of global  flavors, an argument for nut milks and alternative flours, and the wonder of Haitian cooking, spicy pickles to whole crispy fish. What unites them? Big, bright, herbaceous profiles. Instagram good looks. Approachable but detailed instructions. And not a lick of gluten, dairy, soy, legumes, grains, alcohol, or dogma. In short: Gourdet food. It’s a rare cookbook where coconut sour cream ranch dip, prune char siu duck legs, and Haitian hot ...

As publisher of Modern Farmer, I get a lot of cookbooks sent my way. As I add them to my large collection, I always ask myself how so many books ever find an audience.  I am a passionate cook and I do get excited when I run across a new recipe that is both unique and delicious. But the number of ingredients I can ingest is finite. And it’s not often that I run across a recipe that I feel is a show stopper. I always enjoy the backstory of cookbooks and what motivated a given chef toward a certain cuisine, philosophy or style. If I find the story interesting, I look more closely at the recip...