Sublime

shiny new Wusthoff knives

Italian whole peeled tomatoes. The richness of their flavor and their balanced acidity—perfect for pizza. Right now we are blending Rega and Ciao brand tomatoes to get the flavor and consistency that work for us.

4 medium potatoes, preferably Yukon Golds 2 to 4 tablespoons clarified butter Coarse salt Freshly ground pepper 1. Preheat the oven to 450ºF. Select an 8½-inch cast-iron skillet and a lid to fit, and butter the skillet generously. Wash the potatoes, pat dry, and cut them into 1/8-inch slices; to peel or not is your choice. 2. Arrange a single layer

There are a lot of ways to make demi-glace, but I recommend you simply take your already reduced meat stock, add some red wine, toss in some shallots and fresh thyme and a bay leaf and peppercorns, and slowly, slowly simmer it and reduce it again until it coats a spoon.

‘Well then, Mr Taro Yamada. Let’s get to business. What dish are you looking for?’ asked Koishi. ‘I’d like you to help me with a certain kind of mackerel sushi.’ ‘What kind, exactly?’ asked Koishi, scribbling away with her pen. ‘The refined type they serve at the Izu restaurant? Or something a bit more rough and ready, like you get at Hanaori?’