BACK TO THE BASICS: Think of this as a food world version of Hope Jahren¿s Lab Girl. It¿s a fascinating, in-depth exploration of the science, history, and kitchen use of ingredients (strawberries, skate wings, rosemary, etc.) mixed with the education and life of a chef.PROMINENT AUTHOR: Called ¿a locavore before the word existed¿ by the New York Times, Hoffman is deeply connected in the food world¿he was owner-chef at the celebrated Savoy in New York City¿s SoHo for more than 20 years, has sat on important boards, and won the Snailblazer Award from Slow Food NYC.A DELICIOUS READ: Alice Waters said What¿s Good? is inspiring, like a walk through the market with a best friend.