Sublime
An inspiration engine for ideas
a return to the origins, a new beginning.
For Ida Brenna and Matteo Carnaghi, life partners and chefs with different gastronomic souls, it is time to take stock. Two separate paths in the Villadorata resorts, but united by a common idea that finds its beating heart in the Osteria.
Because Osteria Villadorata is not... See more
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A can of wild sardines in extra-virgin olive oil (personal favorite!)
Paul Grewal • Genius Foods: Become Smarter, Happier, and More Productive While Protecting Your Brain for Life (Genius Living Book 1)
I have no doubt there are good chefs working in spas throughout France, but the godfather of them all is Michel Guérard, one of the first modern celebrity cooks. He became a household name in France more than twenty years ago when he inventedcuisine minceur. This was based on the thought—revolutionary in those days, and not all that common even
... See morePeter Mayle • French Lessons: Adventures with Knife, Fork, and Corkscrew (Vintage Departures)
Vegetable Soups: Healthy, Easy and Nutritious Home Made Vegetable Soup Recipes (Simply Delicious Cookbooks)
amazon.com
So, necks and oxtails are my favorite bones—they have a little meat attached, which means flavor, and they have cartilage, which means more collagen.
Marco Canora • Brodo
Pan-fried Pork Chops and Steamed Kale with Apple Sauce
Raymond Blanc • Simply Raymond
Last, play with foodpairing.be, which is based on the Volatile Compounds in Food (VCF) database. The objective is to start thinking about how to mix and match foods based on similar characteristics. Don’t have saffron? On
Timothy Ferriss • The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life
In Savannah, she recommended that members of the writing workshop eat at the Grey Market, where she worked part-time. It is a New York bodega-inspired offshoot of the Grey, Mashama Bailey’s fine-dining Savannah restaurant. Bailey, a Black woman who moved between Georgia and New York throughout her childhood, learned to cook first from the women in
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