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
Harold McGee • On Food and Cooking: The Science and Lore of the Kitchen
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)
dried pasta was blanched in small, undercooked
Anthony Bourdain • Kitchen Confidential: Adventures in the Culinary Underbelly
PEPPER (PEPPERCORNS) Buy peppercorns in bulk bags so you can smell them. If they’re musty like corked wine, don’t buy ’em. Marcella Hazan, the godmother of Italian cooking, favors the Tellicherry variety, so I follow suit. For grinding, any mill will do a decent job, but I use a Unicorn peppermill.
Timothy Ferriss • The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life
There are two pots of salt by the cooker. One of sale grosso, coarse, rubbly sea salt ideal for salting pasta water, in it a spoon that holds almost exactly 10 grams. The other pot is of sale fino, fine salt, also sea salt, for everything else. I am a great believer in adding little, often, that is adding tiny, cautious pinches of salt throughout c
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