What is Ford Fry’s favorite cookbook?
There’s one called the Edible Selby, which is fairly new. I like it because it kind of highlights different restaurants all over the country and what they’re doing with food and technique. It does have recipes and things like that, but it’s a really cool book. I like Hero Food. I was reading it and saw [author] Seamus Mullen was from Vermont. Vermont’s philosophy is very much like northern California when it comes to local farms and sourcing locally. I learned this from a chef friend of mine just by eating at his restaurant Hen of the Wood in Waterbury, Vermont. It’s just awesome. His setting is really cool. It’s in this old mill of some sort right on the river in Waterbury.