A pioneer of farm-to-table cooking blends memoir with a deep
exploration of the ingredients he uses and where they come from
What goes into the making of a chef, a restaurant, a dish? In his
highly anticipated first book, influential chef and food thinker
Peter Hoffman offers delectable answers to these questions.
Hoffman, a pioneer of farm-to-table cooking in New York, tells the
story of his upbringing, professional education, and career as a
chef and restaurant owner in a series of charming and illustrative
tales of a life in kitchens-everything from the importance of your
relationship with your refrigerator repairman to an account of how
a burger killed his restaurant. Mixed in with Hoffman's personal
stories are passionately curious explorations into the cultural,
historical, and botanical backstories of the foods we eat.
Following the march of the seasons and moving ingredient to
ingredient through the bounty of the natural world, Hoffman meets
with farmers and greenmarket vendors and unpacks what we eat, why
we eat it, and how to make it delicious. What's Good is as complex,
thought-provoking, and enjoyable as a perfect meal.
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