This volume presents the culinary creations crafted by Stone during her time as a chef for esteemed galleries and artists such as Gavin Brown's Enterprise and Urs Fischer. In the foreword, she reminisces, "At the young age of twenty-four, I ventured into this world with no idea of what to expect." Armed with a degree in fashion and her own line of dresses, she turned to cooking as a means of financial support, and eventually found herself more drawn to cookbooks than fashion magazines. Despite having no formal training, she honed her skills through self-teaching, cooking shows, and her 86-year-old Greek yiayia, who prepares mouth-watering meals daily.