on February 9, 2014
Just eat at Lark Creek Inn or at One Market in San Francisco, and you will understand why Chef O has transformed the sleepy old American dishes into vibrant memorable edibles.
Long before farm-to-fork was vogue, Bradley Ogden plied his trade in the midwest and then in California. This book, although a bit aged, stands the test of time.
I know! For my 30th birthday, I ate at Stars restaurant in San Francisco (Jeremiah Tower and Emily Luchetti) the night before, and then Lark Creek that next morning. Tower's food was good; Emily's desserts rocked my world. But Ogden's food cleared the path for me to go back to culinary school, travel to 36 different countries exploring food, and then buy my own farm.
This book should be a standard "anchor" for any solid home kitchen.