The memoir of a New York City chef describing the business and the art of being a chef/restaurateur. The chapters alternate between those describing the mechanics of running a restaurant with chapters telling the historical and botanical back-stories of the ingredients, his culinary muses, that Hoffman sources at farmers markets. The book tracks his upbringing in a suburban community of New York City and early days as a line cook, to opening, operating and ultimately closing his own place while also tracking a year in the growing season from root cellar vegetables and spring greens to the tomatoes and peaches of high summer and then after the hardy greens and radicchios that can survive the final hard frost.
What’s Good?: A Memoir In Fourteen Ingredients
- From the Publisher
September 1, 2021
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