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Each table had its white paper cover and two unlabeled bottles of wine, a red and a pink, from the Bonnieux cooperative two hundred yards away on the other side of the road. There was no written menu. Madame cooked five meals a week, lunch from Monday to Friday, and customers ate what she decided they would eat. Her daughter brought us a basket of
... See morePeter Mayle • A Year in Provence (Vintage Departures)
She was one of SF's most decorated chefs. Now she feeds the Tenderloin for free
Rachel Levinsfstandard.com
Mediterranean Cookbook: 120 Family-Friendly Soup, Salad, Main Dish, Breakfast and Dessert Recipes for Better Health and Natural Weight Loss: Fuss-free Dinner Recipes That Are Easy On The Budget
amazon.com
Microplane—one of my favorite affordable kitchen tools—then
Liz Moody • 100 Ways to Change Your Life: The Science of Leveling Up Health, Happiness, Relationships & Success
Minor's chicken and lobster base