Sublime
An inspiration engine for ideas
Dirt: Adventures in Lyon as a Chef in Training, Father, and Sleuth Looking for the Secret of French Cooking
amazon.com
John Carlin, “If the World’s Greatest Chef Cooked for a Living, He’d Starve,” Guardian, December 11, 2006, http://observer.theguardian.com/foodmonthly/futureoffood/story/0,,1969713,00.html
Greg Mckeown • Essentialism: The Disciplined Pursuit of Less
Consider the Lobster
I am always impressed by a well-written menu, one that is informative and appetizing without slipping into pretentious nonsense. Here, for example, is a London restaurant’s attempt to justify the exorbitant price of its whitebait: “The tiny fresh fish are tossed by our chef for a few fleeting seconds into a bath of boiling oil, and then removed bef
... See morePeter Mayle • Encore Provence: New Adventures in the South of France (Vintage Departures)
boxes in the States: Tastee
Paul Theroux • Riding the Iron Rooster: By Train Through China
The Paper Millionaire, by some Arab-turned-Englishman named Roger Shashoua. He sat
Tom Wolfe • A Man in Full: A Novel
I had to start writing. I wrote an almost entire first draft of the book, and it was not good. I wrote it like two and a half times. And I couldn’t get there. There was one moment—I was supposed to have a phone call with the editor one morning. I was so desperate and sad—at my wit’s end, I just didn’t know what to do. The draft I had sent her, she
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