This is more than a cookbook about food. It's a snapshot of the experience of dining and working at Sweet Basil, in Needham, MA, with recipes and culinary tips mixed in. The food pays homage to some favored classics like Minestrone Soup, Spaghetti Bolognese, and Veal Marsala. Twisted by owner David Becker's cheerful efforts to defy convention, he also includes some offbeat flavor combinations, such as Pear and Turnip Empanadas, Beet Gnocchi with Amaretto Squash Sauce, and Banana Barbecue Sauce.

In addition, Dave aims to demystify the cooking process, transforming the act of food preparation from a feared undertaking into something that can be really fun. Rather than promote rules, limitations, and parameters around which to prepare his recipes, Dave offers notes and hints for tweaking and playing with them. His approach is based on the premise of working with a well-stocked kitchen, full of homemade staples, also the title of the last chapter of the book. He'll even tell you that most any flawed dish can be remedied with some good salt and freshly cracked pepper, and can blow people away with an act as simple as adding some candied nuts and caramelized onions.

The food in the book reflects his preference for improvisation, and he encourages his readers to take their own risks and maker their own culinary discoveries. He'd even invite them to share their rendition with others.