Sublime
An inspiration engine for ideas
Tell me what you eat, and I shall tell you what you are.
Jean Anthelme Brillat-Savarin • The Physiology of Taste
back. Learning about food—learning to eat—is a series of edible adventures and surprises. For instance, just when you think you have mastered the potato, that such a basic ingredient could have nothing new to offer, you discover aligot, a velvety blend of mashed potatoes, garlic, and Cantal cheese. Or you are introduced to the unlikely but triumpha
... See morePeter Mayle • French Lessons: Adventures with Knife, Fork, and Corkscrew (Vintage Departures)
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
Chef Jiro Ono
A fisiologia do gosto, de Brillat-Savarin,
Michael Pollan • Cozinhar: uma história natural de transformação (Portuguese Edition)
"Natural taste is not a theoretical knowledge; it's a quick and exquisite application of rules which we do not even know."
— Montesquieu, 1759
Dirt: Adventures in Lyon as a Chef in Training, Father, and Sleuth Looking for the Secret of French Cooking
amazon.com
three fundamental principles: maximize flavor, manipulate texture, and season confidently.