The first cookbook from tastingmenu.publishing, First Published in 2004.

By Scott Carsberg, Hillel Cooperman, photographs by Peyman Oreizy, 100 pages, 291 photos

"In a sea of restaurants that adhere to fads, fickle restaurant critics, and the advice of consultants, Lampreia has slowly and steadily built a loyal and almost religious following of customers who value its unique, minimalist style. Carsberg’s food is fresh, seasonal, refined, luxurious, and yet deceptively simple. Meals at Lampreia are special but not formal. Dishes are exciting and challenging, but approachable. Carsberg operates outside the growing legion of “celebrity chefs” while maintaining standards as high as the most famous and accomplished of culinary artists. Carsberg’s cooking is grounded in the northern Italian style that he absorbed during his many years cooking in Europe. He combines this with the fresh ingredients of the region in which he grew up – the Pacific Northwest."

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