Keto Like a Chef: Showstopping Recipes for Your Keto Table

Raffin’s first cookbook opens, like so many diet books written from the perspective of individuals who have bought into a particular way of eating (in this case, sugar-free and fat-bombed) with a personal account of transformation through the diet, in this case, keto. What’s beautiful about his book, aside from the breathtaking photos of Raffin’s home in Hawaii, is his vulnerability about how the pandemic and alcohol shaped the culinary point of view that he brings to the table at his restaurant and in this book. He is clear and realistic about costs, ingredients, and techniques, and his recipes are thoughtful, with elegant photographs, macro counts, and instructions. He offers a lobster-topped spin on eggs benedict and other meat-heavy breakfasts, ample iterations on ribs and other cuts of meat, and even fried tofu as well as some plant-forward sides.