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
A one-minute description of a chef’s specialty dish not only focuses us on that dish for an entire minute; it also provides context and depth to the dish itself.
Dan Ariely • Dollars and Sense
It was way more memorable than any Michelin restaurant.
Going to France (Paris, Aix en Provence, Nice) in a week, any standout restaurants I should visit? Doesn't have to be seafood, just looking for memorable local cuisine :)
Peter Yang • Tweet
My knives set me apart right away. I had my by now well-worn high-carbon Sabatiers rolled in with the cheap school-supply junk: hard-to-sharpen Forschner stainless steel, peeler, parisienne scoop, paring knife and slicer. I
Anthony Bourdain • Kitchen Confidential: Adventures in the Culinary Underbelly
France’s longest-serving three-star chef, Paul Bocuse, received his stars back in 1965, and he still has them today. Thirty-five years without putting a foot wrong in the kitchen. The man deserves a medal for stamina.
Peter Mayle • French Lessons: Adventures with Knife, Fork, and Corkscrew (Vintage Departures)
When I was the executive chef, a few years ago, of a stadium-size nightclub/supper club near Times Square, it often meant six and seven hundred meals a night—a logistical challenge that called for skills closer to those of an air-traffic controller or a military ordnance officer than to those of a classically trained chef.