By Patricia Yeo
Don't ask Patricia Yeo what's in the soup. Yeo, the chef at Manhattan's hot restaurants AZ and Pazo, studied to become a biochemist before switching to the kitchen. She grew up in Malaysia, a culinary crossroads, and her food, such as Gingered Hash Browns and Goanese Coconut Chicken Curry with Puri Bread, has a boldly international flair. Yeo takes some pretty complex taste ideas—including Duck Schnitzel, the restaurant's specialty—and makes them accessible to home cooks. (St. Martin's, $35)
Bottom Line: Daring, original tastes that are of the moment
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