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“Eat Me: The Food and Philosophy of Kenny Shopsin,” by Kenny Shopsin and Carolynn Carreno (Knopf, $24.95)
Kenny Shopsin‘s dilemma: how to cook only the food you want to cook and do it only for the people whom you choose, all while operating a profitable restaurant. That Shopsin has been able to accomplish this in New York City’s Greenwich Village while hurling obscenities and verbal insults and kicking out unwanted customers for almost 30 years is a testament to the quality of his cooking. It’s so delicious that those who have eaten there say they feel lucky to have survived the assault. This fascinating book captures Shopsin’s profane essence in what amounts to a hybrid memoir, cookbook and culinary philosophy.
“Secrets of the Red Lantern,” by Pauline Nguyen (Andrews McNeel, $40)
Sitting squarely in the genre of memoir cookbooks, Pauline Nguyen has produced a powerful account of her family’s flight from war-ravaged Vietnam, its settlement in Australia and how members stayed true to their culinary roots while opening the Red Lantern, one of the country’s most celebrated restaurants.
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