ตำราอาหาร Fridays From the Garden

I've made three recipes from this already and the tomato galette alone was worth it. The chefs' notes next to each dish make it feel less like a cookbook and more like a season spent at the farm.

The foreword by Martha Stewart plus stories from Richard Christiansen make this feel more like a beautiful keepsake than just a cookbook. I’ve already flagged a dozen recipes from the local chefs, and the year-long narrative structure makes it perfect for leisurely weekend reading.

I’ve been cooking my way through the chef contributions and every dish so far has that rustic, garden-fresh feel the estate is known for. The stories between recipes make it more than a cookbook — it’s like flipping through a friend’s year of dinner parties.