Sublime
An inspiration engine for ideas

FoodLabs
Maria Carolina Suarez • 3 cards
He takes out all the implements and ingredients before he starts to reduce any unnecessary movement during the cooking
Marie Kondo • Spark Joy: An Illustrated Guide to the Japanese Art of Tidying
Ristorante Belvedere, big and sprawling, is the place for a good-value meal indoors or outdoors on the harborfront. Their anfora belvedere—mixed seafood stew dumped dramatically at the table from a pottery amphora into your bowl—is huge, and can easily be split among up to four diners (€48). Share with your group and add pasta for a fine meal.
... See moreRick Steves • Rick Steves Italy 2015
Bayo Obasaju
@theblackarc
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)
Sisanda
@sisandasarchive

