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The Book of St John: Over 100 brand new recipes from London’s iconic restaurant
amazon.com
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)
- Forager | Chef
foragerchef.com
NON NEGOTIABLES
Of the place
Less is more
Vibrant collaboration
No repeat ingredients
Consolidation + speed
Confidence + competence
In + out service
Pursuit of excellence
Details matter
Know your shit!
FOCUS
Service
Time
Not about you
Perfect means perfect
No excuses
Respect tradition
Push boundaries
Clean as you go
Break down boxes
Shirts perfectly pressed
Personal hyg
Home - Bare Bones Butcher
barebonesbutcher.com
So, necks and oxtails are my favorite bones—they have a little meat attached, which means flavor, and they have cartilage, which means more collagen.