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.

Packed with detailed examples and illustrations, PRECISION MACHINING TECHNOLOGY, Third Edition, is your ideal introduction to today's machine tool industry, equipping you with a solid understanding of fundamental and intermediate machining skills. The text is now fully integrated with MindTap (R)--an online, highly personalized learning resource--so you can enjoy an interactive and engaging experience. Aligned with the National Institute of Metalworking Skills (NIMS) Machining Level I Standard, the text can help you achieve NIMS credentials. PRECISION MACHINING TECHNOLOGY carries NIMS' exclusive endorsement and recommendation for use in NIMS-accredited Machining Programs, and the Third Edition includes expanded coverage of CNC programming, updated images, and newly formatted multi-step procedures that are even easier to follow. The text continues to emphasize safety throughout, and it includes thorough coverage of a wide range of topics, including hand tool basics, job planning, benchwork, layout, drill press, lathe, milling, grinding, and CNC. In addition, a companion Workbook and Shop Manual include review material to help you master key concepts, along with guided practice operations and hands-on projects using a wide range of machine tools to pave the way for NIMS credentialing success.

A culinary pioneer blends memoir with a joyful inquiry into the ingredients he uses and their origins-now in paperbackWhat goes into the making of a chef, a restaurant, a dish? And if good ingredients make a difference on the plate, what makes them good in the first place? In his highly anticipated first book, influential chef Peter Hoffman offers thoughtful and delectable answers to these questions. "A locavore before the word existed" (New York Times), Hoffman tells the story of his upbringing, professional education, and evolution as a chef and restaurant owner through its components-everything from the importance of your relationship with your refrigerator repairman and an account of how a burger killed his restaurant, to his belief in peppers as a perfect food, one that is adaptable to a wide range of cultural tastes and geographic conditions and reminds us to be glad we are alive.Along with these personal stories from a life in restaurants, Hoffman braids in passionately curious explorations into the cultural, historical, and botanical backstories of the foods we eat. Beginning with a spring maple sap run and ending with the late-season, frost-defying vegetables, he follows the progress of the seasons and their reflections in his greenmarket favorites, moving ingredient to ingredient through the bounty of the natural world. Hoffman meets with farmers and vendors and unravels the magic of what we eat, deepening every cook's appreciation for what's on their kitchen counter. What's Good? is a layered, insightful, and utterly enjoyable meal.

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