Sublime
An inspiration engine for ideas
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
The Sweet Life in Paris:: Delicious Adventures in the World's Most Glorious - and Perplexing - City
amazon.com
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)
How to Cook Everything The Basics: All You Need to Make Great Food--With 1,000 Photos
amazon.com
