Praise for Sanford D'Amato, his restaurant, and Good Stock:
Sandy D’Amato always operates on two levels: homespun Midwestern cook and brilliant big city’ chef; boss and mentor; partner and husband; artist and businessman. Good Stock tells you the how and why, but most importantly it will inspire readers to be true to themselves. The life lessons here are even better than the passel of recipes that are brilliant examples of D’Amato’s genius.” Andrew Zimmern, Travel Channel
"For Sanford D’Amato who grew up in the squat brick building that now houses his namesake restaurant, living above the shop is like having people over for dinner every night, which for a chef and son of an Italian grocer, is the best way imaginable to spend one’s life. D’Amato’s food is of a bright modernity that makes this one of the most exciting restaurants in the Midwest. D’Amato has proved not only that you can go home again but that you can continue a tradition of making people very happy through your talents." Esquire
"Sanford D'Amato has the rare gift of cooking brilliantly and authentically in many styles.... [he] has turned his family's old grocery store into a sophisticated, pale-hued dining room with an international menu and superb service." R. W. Apple Jr., New York Times
If you are going to get one cookbook this year, get this one. If you are going to read one memoir this year, read this one. Sandy D’Amato, a kid from Milwaukee, grew up to become one of the greatest chefs in America. This is his story: one part Midwestern Americana, one part modern American culinary history, and one part recipes that tie them both together, with a full measure of his wit and love for food and people.” Janos Wilder, chef/owner, Downtown Kitchen+Cocktails, Tucson
"He cooked for the Dalai Lama. He cooked for the 2002 Salt Lake Olympics. He's done just about everything in the culinary career. And now he's written a cookbook." Luca Paris, champion of Food Network’s Guy’s Grocery Games and host of A Culinary Journey with Luca Paris
Sanford D'Amato, founder of Milwaukee's Sanford restaurant, creates a testament to his genuine love of food and a lifetime of good meals” Saveur
"Real-life fairy-tale success stories don’t happen often, especially in the restaurant business. So when you run across one, you want to share it. The chef, Sanford D’Amato, is hailed (rightfully) as a prince among cooks." Chicago Tribune
A polished, entertaining read. And, like the man himself, it conveys warmth, sincerity, humility and a good dose of fun. Even a little intrigue." The Milwaukee Journal-Sentinel
"Sanford is a restaurant with a serious culinary mission. Besides putting Milwaukee on the map, the restaurant has put sophisticated food in the mouths of Milwaukee diners to the point that they are clamoring for more. A restaurant revolution has begun in this beer-drinking-and-bratwurst-eating town. Sanford is at the center of it, and judging from the piles of press the restaurant has received, no one can get enough." James Beard Foundation
Even if you haven’t had the chance to meet Sandy D’Amato, or never got to eat at his incredible restaurant Sanford, this book gives you more than a taste of his talents both for storytelling (how many people can say they’ve ridden the Wienermobile through Wisconsin with Julia Child?) and cooking truly delicious meals.” Chef Barbara Lynch, founder, Barbara Lynch Gruppo
"The stories and recipes included in Good Stock follow the interwoven threads of D’Amato’s career, personal life, love of food and learning from mentors and experiences alike." Restaurant Hospitality
D'Amato is able to make these recipes meaningful to the reader. The result is a warm, compelling memoir that will bubble over into home kitchens everywhere." Isthmus
"Once again the ratings champ in Milwaukee, and surveyors heap superlatives on this exquisite” New French run by the great team of Sanford and Angie D’Amato, calling it not only the 'best in Wisconsin' but among 'the best in the country.'" Zagat
Sandy D’Amato is a true master of his craft. His food is delicious, original, and precise. In this book he provides dishes that not only teach basics to the home cook but also challenge professionals. From his homey Pork Cabbage Rolls to the elegant Chilled Lobster with Cauliflower Cream and Caviar, these dishes bring readers along on the culinary journey that has been Sandy’s career.” Bob Kinkead, chef/proprietor, Ancora, Washington DC