Description
Book SynopsisTrade Review“In What’s Good? Peter Hoffman has transformed his delicious, ethically sourced cooking into an inspiring book; I feel as though a friend has taken me by the hand and walked me through the market, sharing all the secrets of the harvest. Readers come away with a deepened understanding of nature’s wonder, our interconnectedness, and the importance of buying directly from our local, regenerative farmers.”
—Alice Waters, owner of Chez Panisse
“Before local was a thing, Peter Hoffman was filleting Hudson River shad, foraging for ramps, and unlocking the secrets of upstate maple syrup at his legendary American bistro Savoy. What’s Good is a passionate retracing of the tastes, textures, histories, and emotions that lie behind Savoy’s brilliance. Woven together as a gentle ramble and Proust-like with its exquisite attention to detail, Hoffman’s book is an ode to all seasons and a passionate call for a better way of bringing food to the table.”
—Paul Greenberg, author of Four Fish and American Catch
“Just like a recipe that evolves over time, so does a chef. Through this deeply personal story, Peter Hoffman takes us through the trials and tribulations that forged his career and shaped his thinking on equity, justice, and sustainability in the food industry. A splendid read that makes you reflect.”
—Nik Sharma, author of The Flavor Equation and columnist for Serious Eats, the Guardian, and Food52
