A wonderful read for all culinary lovers.A mix o f memoir and a guide to wonderful foods,Enjoyed reading about the authors childhood memories and the behind the scenes look at his ownership of the Savoy restaurant.#netgalley #Abramsbooks

⭐⭐⭐⭐ -- Enjoyable memoir

I enjoyed this one quite a lot. The author has a very engaging voice that kept me interested. I loved all the stories about his childhood. His time as a cook, chef, and owner of a restaurant. On top of that, we get a plethora of food stories with history about the food. How is it grown, harvested, etc. Recipes, and stories about the people producing some of these amazing foods. This is a definite recommendation for foodie lovers!

**ARC Via NetGalley**

What's Good by Peter Hoffman is a must-read for culinary lovers. The book ties the chef's life with the food experiences and provides a unique reading experience.

Peter Hoffman’s book is equal parts a touching memoir and an education in farm fresh locally sourced food. I savored reading this book and really connected with the heartfelt stories. When I picked up this book I went in assuming that my favorite parts would be the recipes. While I did love the recipes that were included the stories were what made this book a 5 out of 5 to me. The chapter titled The Hive really stood out to me. The way that Hoffman appreciated and realized the worth of every member on his team and that every member regardless of how big or small their role as they all make a major contribution to the quality of the food cooked.

I am grateful that I was able to read this book. It was a great lesson in the interconnectedness between food sources and buyers. Thanks to my new knowledge I was inspired to visit my local farmers market and purchase locally grown produce.

Thank you Netgalley and Abrams Press for providing an ARC in exchange for my honest review.

A thoughtful treatise on food and environment. The author and chef has woven a delicacy of meals and influences that have framed him as a human and chef. It was a wonderful read. The pictures were astonishing and the meals hunger inducing. You will find yourself returning to these beautifully crafted stories.

I received this book from the publisher through Netgalley for review and all thoughts and opinions are my own.
Peter Hoffman has done a great service to the restaurant and good industry. Farm to table, fresh and organic produce, meats full of flavor and grown with love and care; what's good?? This book is! Recipes, anecdotal asides, life as a restaurant owner/manager, sourcing ingredients; it's all in here. Well written and highly entertaining, this book will be a fine addition to your foodie book library. I really enjoyed this book.

This memoir was both fascinating and practical. I feel like I learned a ton about cooking and appreciates how the author has an authentic voice and does not talk down to his readers.

4-4.5 stars
There were a lot of things I truly enjoyed about Hoffman's memoir.  Each chapter is its own little story, from childhood tales to the love and pain of owning a restaurant, and every little bit in between, all revolving around his passion for good food.  And then there's the actual food stories.  Shrimp, tomatoes, apples, kale, and beyond, each of the food-related chapters were not only informative regarding the histories but involved the stories of the real people who grow and harvest, the people who devote their lives to providing amazing foods  (the chapter that was my personal favorite was all about the making of maple syrup the "old school" way.  I loved it!!)  And let's not forget the recipes!   It's obvious that Hoffman has a deep love and appreciation for all food and has created a memoir to bring his passion to the masses.  My only complaint?  The seemingly petty and self-serving diss of a deceased chef which really had no place in this otherwise wonderful book.  Other than that, highly recommend.

Hoffman relates the story of his growth as a chef, and the 26 years that he ran the NYC restaurant, Savoy.
Interspersed in the story are his reflections on fourteen "ingredients", but more on that later.
I would have to categorize the author as a "cerebral" chef. Always thinking, exploring, and experimenting. But always with a solid base of good morals, and of helping others. As I was reading this, I kept thinking to myself how different he is from the brash, hard-partying, rude chefs that seem so popular. Such as Anthony Bourdain. I was therefore shocked to read, well into the last half of the book, that he and Bourdain were high school buddies! And how their career paths diverged and the friendship floundered.
Where Hoffman really shines is in his interspersed chapters on his fourteen ingredients. From items as different as shrimp to apples, he excels in each chapter. His section on maple syrup took me back to my own past, when I would also tap maple trees and make maple syrup for the family. I now know more about strawberries than I thought there ever was to know. And on and on! Not at all dry or in a lecturing manner, they are easy to read and very very interesting and informative.
I hope that Hoffman writes more books. He has a unique and interesting outlook. Very refreshing.