Sublime

He had once been in England, and had eaten roast lamb at a hotel in Liverpool. It had been gray and tepid and tasteless. But of course, he said, it is well known that the English kill their lamb twice; once when they slaughter it, and once when they cook it.

I have a great fondness for boudin noir, which I think of as one of the aristocrats of the sausage family—a blood sausage made with pork, usually served on a warm bed of thinly sliced cooked apples. Smooth and rich and dark, it is a dish to be eaten in front of the fire on a day when there is frost on the ground and an icy wind butting against the

No que diz respeito ao homem americano, o ato de preparar carne ao ar livre constitui uma de suas atribuições domésticas mais reverenciadas.

Doblin is disarmingly, perhaps helplessly, candid,

Otherwise he was a chef which meant homosexual with a drive to recruit male heterosexuals into the homosexual fold.

On the trip, we were talking and I told him, “I’ve been putting this pressure on myself to come up with an idea of a book to write that would be groundbreaking.” He said, “Write the book you already know.” I said, “I guess the book should just be this philosophy that I have: salt, oil, acid, heat.” He said, “No one’s ever said that before. It’s a g

When I want meat, I make a call, or I give my sous-chef, my butcher, or my charcutier a look and they make the call. On the other end of the line, my version of Rocco, Al Neary, or Lucca Brazzi either does the job himself or calls somebody else who gets the thing done. Sooner or later, somewhere – whether in the Midwest, or upstate New York, or on

He tucked his napkin under his chin and murmured to the waiter. “Un grand?” said the waiter. “Un grand,” said Régis, and sixty seconds later a large glass pitcher, opaque with cold, was placed in front of us. Régis became professorial; our lesson was about to commence. “In a serious restaurant,” he said, “one can always have confidence in the house