Pat Martin’s first book represents a six-year labor of love. It’s also the rare cookbook that tells the real story of a chef building a small empire, both the good and bad sides of the process. The photography is a highlight, including the food and cooking process shots, but mainly because you can actually witness the passage of time as Pat and his family grow older in the industry. A refreshingly honest account of the passion it takes to open and run a restaurant, it’s really a great read — even if you don’t want to cook anything out of it.
Best New Cookbook
