All the Best Spring Cookbooks for Chefs

It’s rare to find a cookbook focused solely on a restaurant these days. What we’re getting instead are books with more layers of storytelling. This spring, new titles get technical (“Flavorama”), go deep (“The Food of Southern Thailand”) and veer sweet (“Sugarcane”). As in years past, there’s still plenty of plant-forward cooking (“Vegan Mob”). Yet there are even more books that delve into cultural heritage in meaningful ways, even from parts of the world embroiled in war....