• By Pete Wells

Beyond question, Jackson Heights is the first stop for anyone seeking an education in the Tibetan syllabus: momos filled with brothy beef under their bellybutton pleats; laphing, noodles neatly rolled and sliced like strudel and set loose in a puddle of chile oil.

It is, at a glance, simple and unremarkable: a circle of flatbread as flaccid as a cotton cloth, with a texture not quite as doughy as pita bread, yet fluffier than a tortilla.

There is no shortage of Southern cookbooks. And with so many covering the perennially popular cuisine, there is a tendency to home in on certain regions, vegetarian dishes — or just desserts and biscuits.