Journalist and author
This stunning, relatively recent book reminds us "it begins in the dirt". It's a beautiful book that takes us into the garden, the mill, the yard, the pasture, the sea... It's a deeply personal book and I love the manifesto that basically says to do as little as possible to a perfect ingredient. The food itself is mostly from the US's Lowcountry, but the inspirations are more far reaching. Most of the recipes are quite challenging, but it's all inspiring and an interesting read as well.
Fantastic chap, fantastic book. It has very strong genus loci.
Inspiring a return to simplicity and real food.
General Manager, The Hoxton, London
Simply easy food.
Head Chef and owner, Locavore
Owner and Chef, Franklin Barbecue
Food writer and co-owner of Pidgin restaurant