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I think that @HughAcheson speaks for so many chefs and restaurateurs here: “My real worry is for all the people that I promised in life to provide for and can’t.” https://t.co/c6qMg1kB4u

david chang x.com

Recreating Anthony Bourdain’s “Les Halles Fries” 🍟 Recipe from Bourdain’s “Les Halles Cookbook” Ingredients - 4 Idaho potatoes - 2 quarts peanut oil - salt Steps - peel potatoes, cut them into 1cm thick... See more

forkthepeople instagram.com

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

On Food and Cooking: The Science and Lore of the Kitchen

Harold McGee • 4 highlights

David Chang’s Unified Theory of Deliciousness

David Chang wired.com

John Macdonald (1741–96), a Scottish Highlander, was a famous footman who wrote memoirs of his experiences in service. An orphan who had been sacked from a previous job rocking a baby’s cradle, Macdonald found work in a gentleman’s house turning the spit. He was aged just five.

Bee Wilson • Consider the Fork

In order to make delicious food, you must eat delicious food. The quality of ingredients is important, but one must develop a palate capable of discerning good and bad. Without good taste, you can’t make good food. If your sense of taste is lower than that of the customers how will you impress them?

Chef Jiro Ono

Notes from a Young Black Chef: A Memoir

Joshua David Stein

amazon.com

Cover of Notes from a Young Black Chef: A Memoir

One of the things we talk about constantly is sources of inspiration and education. One of our favorites is the free lectures series hosted for the past 15 years by Harvard University’s John A. Paulson School of Engineering and Applied Sciences.

Focused squarely on the science of cooking, the lecture series has hosted an impressive roster of chefs