A MELTING POT When Netflix cast him as “Queer Eye”’s “food and wine expert” in 2017, Antoni Porowski came down with a case of impostor syndrome. “I questioned whether I was gay enough to be on a show called ‘Queer Eye,’” he writes in his first cookbook, “Antoni in the Kitchen,” which entered the Advice & How-To list last week at No. 2. “And, really, was I enough of a food guy?”

As the recipes reveal, Porowski cooks not to impress, but to connect. There’s the souvlaki his mother craved while pregnant with him, and the peanut butter and Nutella balls he keeps on hand for when the munchies hit (“I’m not gonna dance around this,” he writes. “Most of my late teens and 20s were spent high”). He says now, “I approached the book … by making it deeply personal, and looking at it as a memoir.”

If the cuisines in the book sound geographically scattered — “Jonny’s Queso Blanco,” “Frenchified Latkes,” “Easy Bastardized Ramen,” “Chickpea Masala” — that’s because they are. The son of Polish-Canadian parents in Montreal, Porowski “was lucky to be raised in a very diverse community” where he attended a French international school that hosted an annual event at which families exchanged their native dishes. “The Buffet of Nations shaped me as an individual,” he says.

But don’t be intimidated: “Antoni in the Kitchen” is as much for inexperienced chefs (he’s already met several young fans for whom “this is the first cookbook they’ve ever purchased”) as it is for practiced ones (the “Polish hangover soup” involves fermenting a rye mixture for five days).