Sublime
An inspiration engine for ideas
Recipes
This is the chef-approved way to get perfect pasta every time 🍝
@maxlamanna shares his ultimate cooking hack for the best pasta – it even saves on energy 😇 If you want more amazing cooking tips, plus live demos, tastings, workshops and book signings from your favourite cooks, you need to come to the Good Food Show Sum... See more
goodfoodshowsinstagram.comSend this to your friend going to Japan!
@yuki_nobu_nycfood 👈 Travel NYC (+Sometimes Japan🇯🇵 )
Today, we went to Ginza Hachigo, a Michelin-starred ramen spot in Tokyo!
📍1F, Daiichi Hanabusa Bldg, 3-14-2 Ginza, Chuo City, Tokyo 104-0061, Japan
Ca... See more
yuki_nobu_nycfoodinstagram.comIn order to make delicious food, you must eat delicious food. The quality of ingredients is important, but one must develop a palate capable of discerning good and bad. Without good taste, you can’t make good food. If your sense of taste is lower than that of the customers how will you impress them?
Chef Jiro Ono
Chef Jiro Ono
Restaurants, New York
France’s longest-serving three-star chef, Paul Bocuse, received his stars back in 1965, and he still has them today. Thirty-five years without putting a foot wrong in the kitchen. The man deserves a medal for stamina.
Peter Mayle • French Lessons: Adventures with Knife, Fork, and Corkscrew (Vintage Departures)
A can of wild sardines in extra-virgin olive oil (personal favorite!)
Paul Grewal • Genius Foods: Become Smarter, Happier, and More Productive While Protecting Your Brain for Life (Genius Living Book 1)
He prepared himself a meal: radishes in a saucer with Maldon salt and grassy olive oil; good rye bread, and red wine poured with the pleasure of a man who’s elected to sin.