Sublime
An inspiration engine for ideas
One can say the same about more modest restaurants with lesser-known chefs. Some of them can be found in the back streets of provincial towns, like l’Isle Sonnante in Avignon: small, charming, and delicious.
Peter Mayle • French Lessons: Adventures with Knife, Fork, and Corkscrew (Vintage Departures)
Pan-fried Pork Chops and Steamed Kale with Apple Sauce
Raymond Blanc • Simply Raymond
Life, on the Line: A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat
amazon.com
The Essence of Cookery
Michael Pollan • Cozinhar: uma história natural de transformação (Portuguese Edition)
first published 1872) and Camille
Michael Pollan • The Botany of Desire: A Plant's-Eye View of the World
On menus, there seems to be more money in adjectives than in nouns. Even adjectives that have no precise definition such as ‘succulent’ can raise the popularity of items.
Rory Sutherland • Alchemy: The Dark Art and Curious Science of Creating Magic in Brands, Business, and Life
