Sublime
An inspiration engine for ideas
The famous Anton Ego speech in Ratatouille:
In many ways, the work of a critic is easy.
We risk very little, yet enjoy a position of those who offer up their work and their selves to our judgement.
We thrive on negative criticism.
Which is fun to write and to read.
But the bitter truth we critics must face, is that in the grand scheme of things, the
... See moreJohn Carlin, “If the World’s Greatest Chef Cooked for a Living, He’d Starve,” Guardian, December 11, 2006, http://observer.theguardian.com/foodmonthly/futureoffood/story/0,,1969713,00.html
Greg Mckeown • Essentialism: The Disciplined Pursuit of Less
The Book of St John: Over 100 brand new recipes from London’s iconic restaurant
amazon.com
I am always impressed by a well-written menu, one that is informative and appetizing without slipping into pretentious nonsense. Here, for example, is a London restaurant’s attempt to justify the exorbitant price of its whitebait: “The tiny fresh fish are tossed by our chef for a few fleeting seconds into a bath of boiling oil, and then removed
... See morePeter Mayle • Encore Provence: New Adventures in the South of France (Vintage Departures)
