Bếp Của Đầu Bếp

The persimmon vinegar alone was worth it — I've been drizzling it over roasted carrots and it adds this tart, almost fruity note I didn't know I was missing. Flipping through the cookbook on a Sunday afternoon has become my favorite part of the weekend.

This set has been a delight to cook from, and Fridays from the Garden is already covered in flour splatters from weekly use. The persimmon vinegar adds a gentle tang that has made its way into nearly every dressing I’ve made since it arrived.

The persimmon vinegar alone is worth it—bright and tangy without being sharp, it’s become my go-to for salad dressings. The cookbook’s recipes feel doable on a weeknight, and I’ve already made the Friday garden dish twice for my partner. Feels like a thoughtful little kit that actually gets used.