Culinary pioneer Peter Hoffman, who introduced farm-to-table cooking to New York City with his beloved Soho restaurant Savoy, and later Back Forty, chats with longtime friend The New Yorker’s Adam Gopnik about his new book What’s Good? A Memoir in Fourteen Ingredients.
Hoffman talks about his passion for ethically and locally sourced food, and for the ever-changing glories of the Union Square Greenmarket. And he shares his vision of the restaurant as a place not only for the pleasures of the table, but for nourishing community in all directions — patrons, staff, farmers, the refrigerator repairman, and more. Reflecting on the challenges and joys of running a restaurant, Hoffman also shares how he creates some of his favorite dishes — Pork Shoulder with Pimenton Rub, Rabe with Garlic, Chiles and Parmesan, and his wife’s Peach and Raspberry Pie, as Gopnik recounts the many sublime dinners he enjoyed at Savoy. At the heart of it all is Hoffman’s reverence for ingredients and his appreciation for the interconnectedness needed to forge a life in food. Hear about it all from a man dedicated to exploring — and savoring — what’s good.
Please note: books can only be shipped domestically.
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