The book opens with Haskell cheekily insisting for a bartender to go ahead and add a floral garnish to his cocktail, and that wry indulgence in the fun of flowers and in deeper botanical knowledge is found on every page.
—
Brianne Kane,
Scientific American,
30 July 2026
Reminds me of how my dad likes to put lime ice pops in his margaritas as a garnish.
Glasner is a coach who likes to be hands-on and relishes working with his squad at training.
—
Paul Taylor,
New York Times,
28 July 2026
The sides, like the sandwiches, are relentless in their richness—a bit of roasted-pineapple relish on the lechón dip lands about as forcefully as a Nerf dart against a howitzer.
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