The Four Horsemen features distinctly American urban cooking, serving food which draws on many different cultures. It’s not fusion; it is smart and interesting.

This is a talky book, with stories of the restaurant’s founding and growth, lots of advice on ingredients (chef Nick Curtola keeps four kinds of fish sauce on hand), and recipes which provide plenty of contextual clues in case you’re attempting something you have never made before. Which will be most recipes here because the food is rather original.