"I am grateful to have been part of the community of diners, growers, purveyors and staff that made up Angelica Kitchen. As a chef at Angelica, one of the highlights for me was being able to cook with the freshest local and organic produce available and allowing nature and the seasons to guide what was on the menu. A one of a kind restaurant, Angelica Kitchen was built on the belief that the health of the environment, the local economy and the individual diners were all intrinsically linked and critical to
maintaining a sustainable food system."
AMY CHAPLIN
Former Executive Chef of Angelica Kitchen
James Beard Award-winning author of At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well

"Angelica Kitchen was decades ahead of its time in sourcing organic ingredients, promoting a plant-based diet, and working closely with local farmers--and the food was delicious. This book is its living legacy and it is wonderful to have it."
Marion Nestle,
Professor of Nutrition, Food Studies, and Public Health, Emerita, New York University, and author of What to Eat

"As a farmer I am privileged to learn daily from the land, but I have learned equally about the myriad dimensions and dynamics of food from innovators like Leslie McEachern of Angelica Kitchen. Decades ago (lucky for us) Leslie made a conscious, ethical choice to source and serve organic plant-based meals: a choice that has benefited our local soils, the health of our bodies, our palates, and the entire biota of our region. This book, as the meals served at Angelica's, is a generous gift, one I have treasured and consulted for many years, as I treasure Leslie's faith, support, and friendship with a widening community of farms and farmers and land."
Scott Chaskey,
Organic Farmer, author of Seedtime and This Common Ground

"Unlike a lot of other serious vegetarian places, the food tastes like a reward . . . ." The New Yorker Magazine. October 4.1999