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Stone is a personal chef who has built a clientele among members of the art world, and her first cookbook is illustrated with work by some of those who have enjoyed her cooking, including Urs Fischer, Elizabeth Peyton and Matthew Barney, and Hope Atherton. Much of Stone’s food draws heavily on cooking she learned from her Greek grandmother, for instance a chickpea stew with rosemary, lemon, and olive oil. But she has also translated that inspiration to dishes with clear new world roots: grilled ramps with crushed hazelnuts and lemon; fish tacos with lime crema. Cleanly designed and attractively photographed, this book is a wonderful summer cooking companion.

Hardcover. Color photographs throughout.