What's Good? av Peter Hoffman

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<B>A culinary pioneer blends memoir with a joyful inquiry into the ingredients he uses and their origins in <I>What’s Good?</I></B><BR/><BR/><B>Foreword by <I>New York Times</I> bestselling author Adam Gopnik</B><BR/><BR/> What goes into the making of a chef, a restaurant, a dish? And if good ingredients make a difference on the plate, what makes them good in the first place? In his highly anticipated first book, influential chef Peter Hoffman offers thoughtful and delectable answers to these questions. “A locavore before the word existed” (<I>New York Times</I>), Hoffman tells the story of his upbringing, professional education, and evolution as a chef and restaurant owner through its components—everything from the importance of your relationship with your refrigerator repairman and an account of how a burger killed his restaurant, to his belief in peppers as a perfect food, one that is adaptable to a wide range of cultural tastes and geographic conditions