Intro -- Title Page -- Copyright Page -- Contents -- Introduction -- Usage/Market Variations -- Seasonality -- Essentials -- Bread half-day rye -- Guide to Cooking Grains -- Eggs, a guide -- Garlic Confit thyme, lemon peel -- Basic Vegetable Stock -- Pickles -- Pickled Red Onion -- Pickled Mustard Seeds -- Breakfast -- Poached Eggs: black quinoa, toasted buckwheat, kefir, fermented kraut, pepita -- Fruit Salad: cantaloupe, rainier cherry, golden raspberry, ricotta -- Green Shakshuka: wild greens, leek, za'atar oil, yogurt -- Breakfast Board: salmon, trout, whitefish roe, crème fraîche, sumac red onion -- Buttered Eggs: rye, pecorino, lemon -- Soft-Boiled Eggs: labneh, breakfast radish, pine nut -- Slow-Cooked Oat Porridge: honeycomb, white sesame, chamomile, cyprus salt -- Smoothie Bowl: espresso, maca, cinnamon, maple, banana, almond milk -- Toast and Roasted Fruit Jam: blueberry, balsamic, basil -- Wilted Flower Yogurt Bowl: petals, pistachio, black sesame, maple -- Buckwheat Bread: whipped ricotta, rose honey -- Ricotta Pancakes: blackberry, thyme, crème fraîche, hazelnut -- Toasts -- Avocado Toast: watermelon radish, mustard seed, pickled red onion, pink salt -- Mushroom Toast: beech, thyme, sancerre -- Ramp Toast: ramp butter, roasted ramp -- Pan con Tomate : roma tomato, olive oil-fried miche -- Eggplant Crostini: black garlic, tahini, pine nut, pickled red onion -- Poached Salmon Toast: herb pesto, lemon, pink salt -- Bowls -- Parmesan Brodo: egg, young spinach, radish -- Everyday Bowl: farro, market radish, roasted purple carrot, watercress dressing, piave -- White Miso Soup: soba noodle, black trumpet mushroom, bok choy, beet-cured egg -- Plates -- Ceviche: halibut, yellowfin tuna, red onion, kaffir lime, poblano, crispy garlic -- Spring Salad: zucchini crudo, buffalo mozzarella, lemon balm, almond.

Grilled Octopus: burnt citrus crema, braised olive, parsley -- Smoked Black Bread Panzanella: beet, purple kale, radicchio, smoked ricotta, saba -- Deconstructed Niçoise Salad: market lettuce, halibut, potato, haricot vert, braised olive, soft egg -- Vegetables -- Skillet-Charred Greens -- Oxheart Tomatoes, fresh -- Fiesole Artichokes -- Burnt Carrots -- Asparagus, buttered and shaved -- Mains -- Whole Fish: yellowtail snapper, sumac red onion -- Sausage: buttered purple cabbage, yogurt, pickled mustard seed, charred pearl onion -- Dukkah-Covered Schnitzel: baby gem lettuce, fennel, pea shoot, roasted garlic dressing -- Brisket Tacos: napa cabbage, pickled red onion, cotija -- Shells: wood ear, oil-cured olive, pecorino -- Lasagnette: san marzano, roasted garlic oil -- Smoked Ricotta Gnudi: brown butter, purple basil -- Aged Rib Eye: buffalo butter, pink and black peppercorn, lemon balm, watermelon radish -- Snacks -- Cheese Board -- Meat Board -- Charred Eggplant Puree -- Braised Black Olives -- Burrata: fried basil, lemon oil -- Cured Eggs: black peppercorn, bay leaf -- Dukkah: white sesame, coconut flake, pine nut, almond, chamomile, sea salt -- Desserts -- Sahleb: rose water, coconut, pistachio, ceylon cinnamon -- Burnt Apricot: whipped yogurt, puffed amaranth, maple, salt -- Banana Bread: dark chocolate, crème fraîche, cyprus salt -- Dark Chocolate Olive Oil Cake: pistachio, rose, cardamom cream, cyprus salt -- Roasted Ice Cream, two ways, with seeds: no. 1 carrot, hazelnut, sesame seed crumble -- no. 2 beet, pistachio, sunflower seed crumble -- Dairy -- Crème Fraîche -- Yogurt -- Ricotta -- Marinated Labneh -- Cook's Notes -- Basic Ingredients -- Sources -- Index -- Acknowledgments.