Sublime
An inspiration engine for ideas
Shallots are one of the things — a basic prep item in every mise-en-place — which make restaurant food taste different from your food.
Anthony Bourdain • Kitchen Confidential: Adventures in the Culinary Underbelly
Gordon Ramsay cooks
Recipes
Phap Linh • 7 cards
S1E1 - Magnus Nilsson & Moose Fondue
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Cod ‘Cassoulet’ PREP 5 MINS / COOK 15 MINS A quick one-pan meal, this cassoulet is wholesome, full of flavour and freshness, with a touch of spicy heat. I know, I know, it is cassoulet with fish, and not the traditional cassoulet of southwest France, which is made with half a pig. It really doesn’t need an accompaniment, but can be served with a
... See moreRaymond Blanc • Simply Raymond
Taste
muizz • 5 cards
“This is special to our region,” he said. “We call it aligot.” I should warn you about aligot. It is wonderfully tasty, with a creamy texture and an impressive substance to it, almost as dense as toffee. It slips down so easily that it seems a crime not to have a second helping. Only sometime later are you aware of the unmistakable sensation that
... See morePeter Mayle • Encore Provence: New Adventures in the South of France (Vintage Departures)
