What's Good?

Auteurs

• Burkhard Wordenweber
• Jörg Wallaschek
• Peter Boyce
• Donald David Hoffman

Paramètres

• 352 pages
• 13 heures de lecture

• Autobiographies et mémoires
• Biographies
• Histoires vraies
• Livres de cuisine
• Nonfiction

En savoir plus sur le livre

A culinary pioneer blends memoir with a joyful inquiry into the ingredients he uses and their origins—now in paperback. What goes into the making of a chef, a restaurant, a dish? If good ingredients make a difference on the plate, what makes them good in the first place? Influential chef Peter Hoffman offers thoughtful answers to these questions. Known as “a locavore before the word existed” (New York Times), Hoffman shares his upbringing, professional education, and evolution as a chef and restaurant owner through various components—highlighting everything from the significance of his relationship with his refrigerator repairman to the impact of a burger on his restaurant. He believes in peppers as a versatile food, adaptable to diverse cultural tastes and a reminder of the joy of being alive. Intertwined with personal stories, Hoffman explores the cultural, historical, and botanical backstories of our foods. Beginning with a spring maple sap run and concluding with late-season vegetables, he reflects on the seasons and his greenmarket favorites, moving through the bounty of nature. By meeting farmers and vendors, he unravels the magic of what we eat, deepening every cook’s appreciation for their kitchen ingredients. This work is a layered, insightful, and utterly enjoyable meal.

Achat du livre

• Année de publication: 2022
• Reliure: (souple)