AOC Brentwood

grapefruit, ginger & lemon

blueberry, orange & soda

green tea, cucumber, arugula & jalapeño

with munak walnuts

stuffed with parmesan

vegetables, muhamarra & chickpea purée, burrata & grilled toast

two cheese, salumi, chorizo, dried fruit, nuts & toast

kale, chickpeas, chermoula, golden raisins & almonds

white beans, beets, cherry tomatoes, sweet potato, avocado

watercress, basil pistou, ricotta salata & crème fraîche

chickpeas, cavolo nero, feta & aleppo

jamón serrano, chile-cumin butter & maple syrup

stone fruit, pistachios & mascarpone whip

melted gruyére, frisée, prosciutto & sunny-side up egg

sweet potato, lime crema & poached egg

bacon, fried potatoes & toast

fried potatoes, arugula & chimichurri

hooks cheddar, hobb's bacon & chive créme fraïche

mozzarella, green harissa, avocado & castelvetranos

gruyère, dijon, caramelized shallots & crispy onions

crème fraîche, fleur de sel & cashew cookies

caramelized banana & peanuts

assorted berries & pecan streusel

by Suzanne Goin with wine notes by Caroline Styne. More than just a collection of recipes, this book is full of eye-opening information and techniques that will have you achieving restaurant-quality results at home.

by Suzanne Goin. With this now classic book, Suzanne first shared her commitment to the freshest ingredients available and her way of combining those ingredients in novel but impeccably appropriate ways.