Autobiography

What's Good?: A Memoir in Fourteen Ingredients

What's Good?: A Memoir in Fourteen Ingredients

  • Downloads：5256
  • Type：Epub+TxT+PDF+Mobi
  • Create Date：2021-06-10 03:31:43
  • Update Date：2025-09-06
  • Status：finish
  • Author：Peter Hoffman
  • ISBN：1419747622
  • Environment：PC/Android/iPhone/iPad/Kindle

Reviews

Liz ，

This is a great lesson on the difference between being a chef and being a restaurant owner。 It really was interesting seeing the balance between a chef’s creative choices， the costs of the ingredients and what will actually sell。 The part about refusing to have a hamburger on the menu was hilarious。 I also enjoyed the part about his serving sketchy skate fish to his friend who came into the restaurant。

Susan Walker ，

I love this Authors Farm to Table cooking。 This is not a cookbook。 It is a story of one mans rise to a major force in cooking and his love of natures food。

Darlene Messenger ，

I received this book from the publisher through Netgalley for review and all thoughts and opinions are my own。Peter Hoffman has done a great service to the restaurant and food industry。 Farm to table， fresh and organic produce， meats full of flavor and grown with love and care; what's good？？ This book is！ Recipes， anecdotal asides， life as a restaurant owner/manager， sourcing ingredients; it's all in here。 Well written and highly entertaining， this book will be a fine addition to your foodie boo I received this book from the publisher through Netgalley for review and all thoughts and opinions are my own。Peter Hoffman has done a great service to the restaurant and food industry。 Farm to table， fresh and organic produce， meats full of flavor and grown with love and care; what's good？？ This book is！ Recipes， anecdotal asides， life as a restaurant owner/manager， sourcing ingredients; it's all in here。 Well written and highly entertaining， this book will be a fine addition to your foodie book library。 I really enjoyed this book。 。。。more

Glenda ，

4 - 4。5 starsThere were a lot of things I truly enjoyed about Hoffman's memoir。  Each chapter is its own little story， from childhood tales to the love and pain of owning a restaurant， and every little bit in between， all revolving around his passion for good food。  And then there's the actual food stories。  Shrimp， tomatoes， apples， kale， and beyond， each of the food-related chapters were not only informative regarding the histories but involved the stories of the real people who grow and harve 4 - 4。5 starsThere were a lot of things I truly enjoyed about Hoffman's memoir。  Each chapter is its own little story， from childhood tales to the love and pain of owning a restaurant， and every little bit in between， all revolving around his passion for good food。  And then there's the actual food stories。  Shrimp， tomatoes， apples， kale， and beyond， each of the food-related chapters were not only informative regarding the histories but involved the stories of the real people who grow and harvest， the people who devote their lives to providing amazing foods  （the chapter that was my personal favorite was all about the making of maple syrup the "old school" way。  I loved it！！）  And let's not forget the recipes！   It's obvious that Hoffman has a deep love and appreciation for all food and has created a memoir to bring his passion to the masses。  My only complaint？  The seemingly petty and self-serving diss of a deceased chef which really had no place in this otherwise wonderful book。  Other than that， highly recommend。 Thanks to NetGalley for offering this ecopy for review。 。。。more

Randal White ，

Hoffman relates the story of his growth as a chef， and the 26 years that he ran the NYC restaurant， Savoy。Interspersed in the story are his reflections on fourteen "ingredients"， but more on that later。I would have to categorize the author as a "cerebral" chef。 Always thinking， exploring， and experimenting。 But always with a solid base of good morals， and of helping others。 As I was reading this， I kept thinking to myself how different he is from the brash， hard-partying， rude chefs that seem so Hoffman relates the story of his growth as a chef， and the 26 years that he ran the NYC restaurant， Savoy。Interspersed in the story are his reflections on fourteen "ingredients"， but more on that later。I would have to categorize the author as a "cerebral" chef。 Always thinking， exploring， and experimenting。 But always with a solid base of good morals， and of helping others。 As I was reading this， I kept thinking to myself how different he is from the brash， hard-partying， rude chefs that seem so popular。 Such as Anthony Bourdain。 I was therefore shocked to read， well into the last half of the book， that he and Bourdain were high school buddies！ And how their career paths diverged and the friendship floundered。 Where Hoffman really shines is in his interspersed chapters on his fourteen ingredients。 From items as different as shrimp to apples， he excels in each chapter。 His section on maple syrup took me back to my own past， when I would also tap maple trees and make maple syrup for the family。 I now know more about strawberries than I thought there ever was to know。 And on and on！ Not at all dry or in a lecturing manner， they are easy to read and very very interesting and informative。 I hope that Hoffman writes more books。 He has a unique and interesting outlook。 Very refreshing。 。。。more