Chef Alon Shaya signs his new cookbook Shaya: An Odyssey of Food, My Journey Back to Israel ($35) at a happy hour 5 p.m. to 8 p.m. March 13 at Compere Lapin (Old No. 77 Hotel & Chandlery, 535 Tchoupitoulas St., 504-599-2219;

  The book recounts Shaya's culinary experiences, weaving in more than 100 recipes, including roasted chicken with harissa, speckled trout with tahini and pine nuts, crab cakes with preserved lemon aioli, roast cast-iron rib-eye, marinated soft cheese with herbs and spices, and roasted whole cauliflower with whipped feta.

  Shaya ( will open his new modern Israeli restaurant Saba this spring at 5757 Magazine St.