About this Book

This book is dedicated to the small farms and artisans out in the world doing beautiful, difficult, and meaningful work.

“To be a good cook, you have to have a love of the good, a love of hard work, and a love of creating.”

Warning: This cookbook is neither vegetarian nor vegan. It is instead a book where vegetables and fruit are held in the highest regard, occasionally dancing with meat or fish. This is indulgent vegetable-forward cooking. In these pages, produce takes center stage on the plate rather than being an afterthought to a roast. You will not learn how to truss a chicken or how to smoke a brisket, though those are very useful things to know. You will not find recipes requiring avant-garde tools and a degree in culinary or baking arts, and you will most certainly not find anything strict or rigid. We are not out to emulate Escoffier.