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By:Peter Hoffman
Published on 2021-06-08 by Abrams

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A culinary pioneer blends memoir with a joyful inquiry into the ingredients he uses and their origins What goes into the making of a chef, a restau\u00adrant, a dish? And if good ingredients make a differ\u00adence 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 botani\u00adcal 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 a layered, insightful, and utterly enjoyable meal.

This Book was ranked at 37 by Google Books for keyword Restaurant Industry.

Book ID of What's Good?'s Books is IjkfEAAAQBAJ, Book which was written byPeter Hoffmanhave ETAG "zvuAoixeOwk"

Book which was published by Abrams since 2021-06-08 have ISBNs, ISBN 13 Code is 9781647000097 and ISBN 10 Code is 1647000092

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Book which have "352 Pages" is Printed at BOOK under CategoryBiography and Autobiography

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