Sublime

Then Michael wrote Cooked, and his agent—this was Binky Urban, a really powerful agent—read the part of the draft which described me, and she said, “Oh wow, what a charismatic character. Does she have any book ideas?” And he said, “Well, yes actually, she has an idea.” So I told her what I was thinking, and she said, “Yes, this is a good idea but

Harold McGee,

The risk for the restaurant owner is limited, because guests can only eat or drink up to certain personal limits anyway.

Meals inspire comparisons, not just of the food, but of the overall experience. What makes a restaurant memorable? What makes you want to go back to it, to recommend it? How does it achieve those coveted stars? As we drove down through the Cevennes we came to the conclusion that we would never qualify as Michelin inspectors; we’d fail the furniture