Sublime
An inspiration engine for ideas
offset serrated knife.
Anthony Bourdain • Kitchen Confidential: Adventures in the Culinary Underbelly
DAURADE ROYALE EN CROÛTE DE SEL Gilthead Bream Cooked in a Salt Crust
Michel Roux Jr. • The French Revolution
Color: the vibrant red, the shades of green. Texture: the crunchy vegetable, the soft sponge of the lobster, the pudding-ness of the panna cotta. And volume: the undeniable three-dimensionality of a lobster barge with a mast and a crow’s nest.
Bill Buford • Dirt: Adventures in Lyon as a Chef in Training, Father, and Sleuth Looking for the Secret of French Cooking
Hideout
findhideout.com
If you want waiters in tuxedos with white linen cloths over their arms, menus with unpronounceable words all over them, and high-priced wines served in silver ice buckets when you go out for Italian food, our little restaurant is not the place to come. But if you mostly want good, solid, home-cooked pasta with tasty sauces made with real vegetables
... See moreDan S Kennedy • The Ultimate Sales Letter 4Th Edition
Tyler Florence's Real Kitchen: An Indespensible Guide for Anybody Who Likes to Cook: A Cookbook
amazon.com