“It is impossible to imagine how one translates the beauty which is Camino into a book. Somehow, Allison and Russ’s labor of love shines through every image and every recipe . . . And now I’m off to make their herb jam.”—Yotam Ottolenghi, New York Times bestselling author of Ottolenghi Simple and Jerusalem
“What’s important but is impossible to describe is the strength and utter brilliance of his flavor combinations and the downright simplicity of it all. Moore has a palate that cannot be stopped; everything tastes as if it were created to go with everything seasoning it.”—The New York Times
“Russell and Allison have created something extraordinary, and this book captures the heartbeat of the restaurant—its energy, creativity, community, and of course, its beautiful food.”—Alice Waters, owner of Chez Panisse and author of The Art of Simple Food
“So many gems from the generous hands and minds of Camino—elegant Northern Californian–style food from our part of the West Coast.”—Chad Robertson, co-owner of Tartine and author of Tartine Bread
“Whatever shows up on the menu at Camino, I want to eat: tangles of garlicky bitter greens; vibrant sauces of fresh herbs; charred, succulent meats; and desserts that take a spin around the globe. Russ Moore shares his recipes and stories so anyone can recreate the foods of Camino at home, all filled with the earthy, seductive flavors that come out of his kitchen. This is my favorite cookbook of the year!”—David Lebovitz, author of My Paris Kitchen
“Camino is a lively, inviting restaurant with a primal open fire at its heart. And then there is Russ’s cooking, which is unexpected, singular, and totally comforting. This Is Camino communicates all this in a way which will change how you bring people together in your homes to have fun and eat well.”—Ignacio Mattos, chef of Estela restaurant
“Russell Moore is the ninja of California live-fire cooking, although you already knew that, or should have. But when you read this book, what emerges is the soul of a principled cook—one who would never ask you to use a vegetable without suggesting what you might do with the part you might otherwise throw away; someone who packs as much kitchen wisdom into a single footnote as most authors need an entire book to explain.”—Jonathan Gold, Pulitzer Prize–winning restaurant critic for the Los Angeles Times
“Somehow in this magical and very personal book Russ and Allison have managed to convey Russ’s delicious, soulful, and ‘dogmatically flexible’ style onto the page. This book most certainly IS Camino and most definitely belongs in your kitchen!”—Suzanne Goin, chef and author of Sunday Suppers at Lucques and The A.O.C. Cookbook
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