Sun-Kissed Cooking

“Brooke Williamson is one of America’s best chefs, period. I find her dishes constantly inspiring my restaurant’s menus and the meals I cook at home. Lucky for us all, she’s penned the next important cookbook. In Sun-Kissed Cooking, she showcases her passion and soul-searching thoughtfulness, and delivers straight-up deliciousness. Make room on your shelf–Brooke is here!” – Bobby Flay, chef

“Brooke cooks exactly like I want to eat. Seasonal, veggie-forward, and full of flavors. Sun-Kissed Cooking will teach you the techniques to get the most out of your vegetables and have them shine at your next meal.” – Tom Colicchio, chef and owner, Crafted Hospitality

“Creatively organized and beautifully shot, this cookbook highlights Chef Brooke’s dedication to balanced flavors and the importance of cooking with the seasons. Sun-Kissed Cooking will make a delightful addition to your cookbook collection and will invite you to get comfortable with the recipes as you taste and adjust them, making them your own.” – Jacques Pépin, chef and author of Cooking My Way

“This book provides an intimate tour of Chef Brooke’s creative process. It is sure to spend more time on kitchen counters than coffee tables. It’s a perfect road map to a destination of deliciousness.” – Michael Voltaggio, chef

Born and raised in Los Angeles, California, Brooke Williamson has been the youngest female chef to ever cook at the James Beard House, winning Bravo’s Top Chef Season 14 and placing as runner up Season 10, and most recently, being crowned the first winner of Food Network’s Tournament of Champions. Today, she and her partner run Playa Provisions in Los Angeles, a food collective with two restaurants, an artisanal ice cream shop, and retail store. When she finds time outside of her many ventures, Brooke stays active by running, bike riding, and hanging in and out of the kitchen with her and teenage son, Hudson.