Sublime
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three fundamental principles: maximize flavor, manipulate texture, and season confidently.
Susan Volland • Mastering Sauces: The Home Cook's Guide to New Techniques for Fresh Flavors: The Home Cook’s Guide to New Techniques for Fresh Flavors
Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef
Gabrielle Hamilton • 1 highlight
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I am always impressed by a well-written menu, one that is informative and appetizing without slipping into pretentious nonsense. Here, for example, is a London restaurant’s attempt to justify the exorbitant price of its whitebait: “The tiny fresh fish are tossed by our chef for a few fleeting seconds into a bath of boiling oil, and then removed bef
... See morePeter Mayle • Encore Provence: New Adventures in the South of France (Vintage Departures)
Dirt: Adventures in Lyon as a Chef in Training, Father, and Sleuth Looking for the Secret of French Cooking
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Cork Dork: A Wine-Fueled Adventure Among the Obsessive Sommeliers, Big Bottle Hunters, and Rogue Scientists Who Taught Me to Live for Taste
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