What exactly does “Chasing Flavor,” the title of Dan Kluger’s new cookbook, mean? Perhaps that you had better eat your well-seasoned, vibrantly sauced vegetables — and there are plenty of recipes for them in the book. But even if you do, you won’t get dessert; Mr. Kluger, who owns Loring Place in Greenwich Village, doesn’t give any. But he provides ample pleasures, including two versions of his wonderful baked ricotta strewn with vegetables; a rich corn soup; several cured and raw fish recipes; a celery and celery root Caesar salad; and a splendid method for pan-roasting chicken breasts. The book is technique-oriented, and the recipes come with useful tips.
“Chasing Flavor: Techniques and Recipes to Cook Fearlessly” by Dan Kluger and Nick Fauchald (Houghton Mifflin Harcourt, $35).
Follow NYT Food on Twitter and NYT Cooking on Instagram, Facebook and Pinterest. Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice.