In this deeply personal collection, Heidi turns to the series of dog-eared recipe journals she has kept for years each filled with newspaper clippings, magazine scraps, photos, stamps, receipts, and sticky notes to chronicle details she wants to remember: a paprika-spiked tomato soup in Amsterdam, the pattern of an ancient Italian olive grove she passed on the way to the Bari airport, and the precise way an elderly Vietnamese woman carefully sliced broccoli stems in the back of a grocery in New Zealand. Vegetarian recipes such as carrot and sake salad; fennel frond orzo; rye buttermilk cakes; harissa farro; fresh ginger citrus juice; and brown butter tortelli make use of the healthy, whole foods ingredients and approachable techniques that Heidi s sizable fanbase has come to expect. Photographs taken on location around the world as well as back home in Heidi's kitchen reveal the places that inspire her warm and nourishing cooking.
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