Patricia Yeo: Cooking from A to Z

In his glowing foreword to her cookbook Patricia Yeo: Cooking from A to Z, Bobby Flay describes his first impression of Yeo as a "tiny, soft-spoken female scientist with glasses, an English accent, and perfect manners." But just try to match that description with this biochemist turned celebrated chef who boldly combines cultures, spices, and cooking styles to come up with dishes such as Miso-Braised Short Ribs with Sherry-Caramel-Glazed Onions and Braised Broccoli Rabe, and Lapsang Souchong-Marinated Chicken with Fig Chutney and Scallion Pancakes.

Yeo was born in Malaysia, so her particular style combines the wide variety of bold Asian and Indian flavors she grew up with and exciting American ones, including those fiery, pungent Southwest flavors she picked up from Flay. Potato Springroll Knishes with Crème Fraîche and Caviar are elegant and delicate, full of flavor, and full of fun. Cauliflower Couscous is redolent with the nutty, toasted flavor of browned butter. And Double-Lime and Ginger Crème Brulee is light, creamy, barely sweet, and wonderfully refreshing. But what's truly remarkable is that Yeo's recipes are well explained, not at all complicated, and use readily available ingredients, making even the most elegant Lemongrass Gravlax with Rice Blini perfectly manageable for anyone, from the novice to the most accomplished chef. --Leora Y. Bloom