A pioneer of farm-to-table cooking blends memoir with a deep exploration of the ingredients he uses and where they come from

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.

Mixed in with Hoffman's personal stories are
passionately curious explorations into the cultural, historical, and
botanical backstories of the foods we eat. Following the march of the
seasons and moving ingredient to ingredient through the bounty of the
natural world, Hoffman meets with farmers and greenmarket vendors and
unpacks what we eat, why we eat it, and how to make it delicious. What's Good is as complex, thought-provoking, and enjoyable as a perfect meal.