A Sonoma restaurant puts its farm, its flowers and its recipes into one book

Kyle and Katina Connaughton have written a book about the whole of their working life, and it runs from the stove to the flower bed. The book, also called SingleThread, covers cooking, farming and hospitality, and it reaches shops on 3 November 2026.

The Connaughtons run SingleThread, a restaurant in California's Sonoma Wine Country, a farming region north of San Francisco. The Michelin Guide, the French restaurant rating system, has given it three stars, the top rating it awards. The restaurant serves kaiseki, a style of Japanese dining built on a sequence of small, carefully arranged courses. The Art Newspaper reported that the business sits on a 24-acre farm and includes a five-room inn.

The book follows the same path as the food. It includes recipes, and it has an entire section on the negi onion, a slim green Japanese onion. It also explains ikebana, the Japanese art of flower arranging, and includes planting diagrams for the kitchen garden.

The book runs to 400 pages and is published by DK Alpha, according to Penguin Random House, the publisher's listing. Its full title is SingleThread: A Seasonal Approach to Intentional Cooking, Farming, and Hospitality. The Art Newspaper gives the hardback price as £50, which is about US$65 at typical exchange rates. Penguin Random House lists the hardcover at $75.00. Prices can differ by country and by retailer, so readers should check the price at the shop they plan to use.

For most readers, a table at the restaurant is hard to get. The restaurant's bookings are released through OpenTable, the online reservation service, in batches each month. The book offers another way in: a look at how the dishes, the garden and the room all connect.

The Connaughtons' names sit on the cover, and the work is credited to them alone. The book is not a guide to the restaurant's menu. It is a book about the methods and the seasons behind the meals.