I’m sure that fans of Del Posto chef Mark Ladner have been wondering why it took him so long to write this cookbook. It’s been six years since Del Posto was awarded a rare four-star rating in The New York Times , a review which holds far more importance to denizens of the Big Apple than anything in the Michelin guide. If he had written something – anything – when that was still big news, the book would have flown off the shelves.
Perhaps the book evolved as slowly as…