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Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef
Gabrielle Hamilton • 1 highlight
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Prune: A Cookbook
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of The Art of Simple Food by Chez Panisse founder Alice Waters lined the wall behind the bar.
Timothy Ferriss • The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life
In the university program where I was supposed to be emancipating myself from the kitchen, preparing myself to go back to New York having at least answered the question of my own potential, the novelty and thrill had thoroughly worn off. I could not find the fun or the urgency in the eventless and physically idle academic life. It was so lethargic
... See moreGabrielle Hamilton • Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef
three fundamental principles: maximize flavor, manipulate texture, and season confidently.
Susan Volland • Mastering Sauces: The Home Cook's Guide to New Techniques for Fresh Flavors: The Home Cook’s Guide to New Techniques for Fresh Flavors
In Savannah, she recommended that members of the writing workshop eat at the Grey Market, where she worked part-time. It is a New York bodega-inspired offshoot of the Grey, Mashama Bailey’s fine-dining Savannah restaurant. Bailey, a Black woman who moved between Georgia and New York throughout her childhood, learned to cook first from the women in
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