Sublime
An inspiration engine for ideas
Then Michael wrote Cooked, and his agent—this was Binky Urban, a really powerful agent—read the part of the draft which described me, and she said, “Oh wow, what a charismatic character. Does she have any book ideas?” And he said, “Well, yes actually, she has an idea.” So I told her what I was thinking, and she said, “Yes, this is a good idea but i
... See moreAdam Moss • The Work of Art: How Something Comes from Nothing
capricious
Elaine Khosrova • Butter: A Rich History
The syrup we pour over pancakes on a winter morning is summer sunshine flowing in golden streams to pool on our plates.
Robin Wall Kimmerer • Braiding Sweetgrass: Indigenous Wisdom, Scientific Knowledge and the Teachings of Plants
Orwell's Down and Out in Paris and London is invaluable. As is Nicolas Freleng's The Kitchen, David Blum's Flash in the Pan, the Batterberrys' fine account of American restaurant history, On the Town in New York, and Joseph Mitchell's Up in the Old Hotel. Read the old masters: Escoffier, Bocuse et al as well as the Young Turks: Keller, Marco-Pierre
... See moreAnthony Bourdain • Kitchen Confidential: Adventures in the Culinary Underbelly
“Powdered donuts,” Tyson said earnestly. “I will look for powdered donuts in the wilderness.” He headed outside and started calling, “Here, donuts!”
Rick Riordan • Sea of Monsters, The (Percy Jackson and the Olympians, Book 2)
