It’s the right time for a Voltaggio brothers cookbook. Immediately post-“Top Chef” would have been too soon. Wait any longer, and the fraternal drama wanes. But open up VOLT Ink., a masculine cookbook with the refined edge of its authors, and you know it’s a cookbook for the times. Savvy to its locavore, greenmarket audience, the book’s chapters are divided by ingredient families, so readers can jump from “Goosefoot” and “Mammal” to “Nightshade” and back. Recipes from each brother—like “Asparagus, Spring Garlic, Sorrel Leaves and Blooms, Prosciutto” (Bryan) and “Green Garlic Milk Soup, Almonds, Green Financier, Fried Milk, Frog Leg Confit, and Almond Praline” (Michael)—illustrate the versatility of their ingredients and the essential influence of personality. Craft, of course, is never overlooked, with the Voltaggios variously sharing hard-earned wisdom, from artichoke cleaning to the char-able virtues of the Laurel family. Dual forwards from mentors José Andrés and Charlie Palmer and exquisite photographs of dishes and ingredients answer the book’s humble intensity with a note of clear, distinguished accomplishment.