What’s Good?
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€23.99
A01=Peter Hoffman
achieved his dream
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artistic genius
Author_Peter Hoffman
automatic-update
botanical
bouchon
burger
business partner
businessperson
Category1=Non-Fiction
Category=BGA
Category=DNBA
chefs
COP=United States
culinary institute
culinary memoir
culinary school
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dining experience
dish
entrepreneurism
eq_bestseller
eq_biography-true-stories
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eq_nobargain
eq_non-fiction
farm-to-table
foodies
french laundry
gastronomic
gourmet
haute cuisine
investor
james beard
Language_English
late-season
michelin
midwesterners
molecular gastronomy
multi-course
nonprofessional
PA=Reprinting
passion for cooking
pioneer
Price_€20 to €50
PS=Active
refrigerator
restaurant business
restaurant industry
softlaunch
squamous
tastebuds
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vendors
way we eat
Product details
- ISBN 9781419747625
- Dimensions: 152 x 229mm
- Publication Date: 08 Jul 2021
- Publisher: Abrams
- Publication City/Country: US
- Product Form: Hardback
- Language: English
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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.
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.
Chef Peter Hoffman is a thinking cook. Recognized by Slow Food
NYC with a Snailblazer Award, he served on the advisory boards of the
Greenmarket and Chefs Collaborative, and his writing has been published
in Edible Manhattan and the New York Times. For more than
30 years, he has been cycling to the Union Square Greenmarket to source
the best in local and seasonal ingredients, the core of his cooking.
