Nick Bognar of Indo and Sado featured alongside top chefs in Eater cookbook
Indo and Sado chef-owner Nick Bognar is set to be featured in a new cookbook from digital media brand Eater alongside dozens of “chefs and creative minds behind food trucks and Michelin-starred restaurants, bakeries, and bars, and more.” The cookbook, Eater: 100 Essential Restaurant Recipes, will be published by Abrams on Tuesday, Sept. 19.
Compiled by Eater’s restaurant editor, Hillary Dixler Canavan, with a foreword by Eater editor-in-chief Stephanie Wu, the book features 100 recipes submitted by leading hospitality industry pros from around the United States. In addition to the 100 recipes, the book also includes helpful insider tips covering topics like “how to make eggs like a brunch line cook, the dried noodle brands chefs love, and tricks for making a great aperitivo.”
Bognar’s contribution to the book is his recipe for kanpachi sashimi with shiro ponzu sauce and sesame brittle. “They reached out to me, they said they wanted us to be part of this cookbook and they had a couple ideas of what recipes to do,” he said. Since the recipe was originally submitted, the kanpachi sashimi has been rotated off the menu at Indo, but Bognar said it’s due a comeback. “I think the idea is that we’ll bring [the kanpachi] back to the menu with the cookbook release, because we rotate our sashimi so often,” he said.
Bognar said it’s an honor to have his work highlighted alongside recipes from so many fellow chefs that he admires. “The company is incredible,” he said. “There's a lot of amazing chefs that I look up to, and it feels pretty awesome to be part of this. It's the first Eater cookbook, and hopefully there's a good representation of St. Louis in there.” He added that it’s the first time he’s had a recipe featured in a hardcover cookbook. “I’m stoked, I can’t wait to see it, the pictures and everything – it’s going to be awesome,” he said.
The book is available for purchase in a hardcover edition or for Kindle on Amazon and other platforms.
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