COOKBOOK WATCH

Chef Hans Rockenwagner shares recipes for the German, French and Pacific Rim dishes--including his signature crab souffle--that have made his Santa Monica restaurant so popular in “Rockenwagner” (Ten Speed Press, $29.95), named after the restaurant and written with Brigit Legere Binns. It’s very much a chef’s cookbook, with boxed tips to help guide cooks through the more complex recipes and glamorous photos of the dishes and the restaurant’s art-filled interior by Patrice Meigneux.