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What goes into the making of a chef, a restau­rant, a dish? In his highly anticipated first book, influential chef Peter Hoffman offers thoughtful and delectable answers to these questions. Hoffman tells the story of his upbringing, professional education, and evolution as a chef and restaurant owner through its components—everything from the importance of your relationship with your refrigerator repairman and an account of how a burger killed his restaurant, to his belief in peppers as a perfect food.

Emily Dickinson was one of the most reclusive of all poets. She spent much of her life in seclusion in her father’s house in Amherst, and only a handful of her 1800 poems were published in her lifetime. Credit for the posthumous publication of her work must be given to her editor and friend Thomas W. Higginson, who reported that, in spite of the voluminous correspondence which passed between himself and Dickinson, he only met her twice in person.