Emma Laperruque’s Squeeze the Peaches is a hybrid chapbook combining recipes and memoiristic prose. Cooking becomes an archive — of love, of personal trauma, of familial sickness — as well as a form of ritual and ambient nourishment.

There are two types of scrambled eggs: creamy and fluffy. The first is slow-cooked, with tiny, tender curds. The second is speedy, with lots of ruffles, like a freeform omelet. I prefer the latter, but you can’t choose or change what type of scrambled egg person you are. I’ve tried.