Peter Hoffman, a pioneer of farm-to-table cooking in New York, blends memoir with an insightful exploration of ingredients he uses—along with a handful of must-have recipes—in his highly anticipated first book, What’s Good?: A Memoir in Fourteen Ingredients (Abrams Press; June 8, 2021; U.S. $27.00; Hardcover). Hoffman, founder of iconic restaurants Savoy and Back Forty, unpacks his journey from line cook to chef/owner during the New York food scene’s fundamental shift away from French dominance to a more global and farm-to-table approach. Hoffman tells this story though a series of charming tales of a life in kitchens—detailing everything from how his commitment to using whole animals in the restaurant led to him putting a spirit-killing burger on the menu, to the importance of his relationship with his refrigerator repairman. Mixed in with Hoffman’s personal stories are deeply curious explorations into the cultural, historical, and botanical backstories of the foods we eat (e.g., butter, leeks and potatoes, maple syrup, garlic, kale and radicchio, among others). Following the order of the seasons, Hoffman dives deeply into the natural world explaining why, for example, peppers are the greatest example of biodemocracy (abundant and adaptable to different climates) or why Canestrinos are the very best cooking tomato. Hoffman meets with farmers and greenmarket vendors and unpacks what we eat, why we eat it, and how to make it delicious.