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What’s Good?
A Memoir in Fourteen Ingredients
- Abrams (A&CB)
- by Peter Hoffman
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.
ISBN 9781419747625 | E | HB+
€24,50
available
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| Publisher | Abrams (A&CB) |
|---|---|
| ISBN | 9781419747625 |
| Author(s) | Peter Hoffman |
| Publication date | June 2021 |
| Edition | Hardback with dust jacket |
| Dimensions | 210 x 140 mm |
| Pages | 320 |
| Language(s) | Eng. ed. |
Description
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.