Sublime
An inspiration engine for ideas
Mark Bittman, one of the funniest men I know and author of the much-missed “Minimalist” column in the New York Times. The first time I had it, I thought: this tastes just like perfect
Timothy Ferriss • The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life
Amazing Food Made Easy: Healthy Sous Vide: Create Nutritious, Flavor-Packed Meals Using All-Natural Ingredients
amazon.com
hot chilies, shallots, and lemon….
Ferriss, Timothy • Tools of Titans: The Tactics, Routines, and Habits of Billionaires, Icons, and World-Class Performers
The right size for these recipes is 9 inches in diameter at the top and 3½ inches deep.
Ken Forkish • Evolutions in Bread
Kelsey
@kelseykate
Eating well is a skill. We learn it. Or not. It’s something we can work on at any age.
Bee Wilson • First Bite: How We Learn to Eat
Elise
@elise