What's Good?

Back to the basics: Think of this as a food world version of Hope Jahren's Lab Girl. It's a fascinating, in-depth exploration of the science, history, and kitchen use of ingredients (strawberries, skate wings, rosemary, etc.) mixed with the education and life of a chefProminent author: Called "a locavore before the word existed" by the New York Times, Hoffman is deeply connected in the food world-he was owner-chef at the celebrated Savoy in New York City's SoHo for more than 20 years, has sat on important boards, and won the Snailblazer Award from Slow Food NYC