Sublime

Orwell's Down and Out in Paris and London is invaluable. As is Nicolas Freleng's The Kitchen, David Blum's Flash in the Pan, the Batterberrys' fine account of American restaurant history, On the Town in New York, and Joseph Mitchell's Up in the Old Hotel. Read the old masters: Escoffier, Bocuse et al as well as the Young Turks: Keller, Marco-Pierre

I had to start writing. I wrote an almost entire first draft of the book, and it was not good. I wrote it like two and a half times. And I couldn’t get there. There was one moment—I was supposed to have a phone call with the editor one morning. I was so desperate and sad—at my wit’s end, I just didn’t know what to do. The draft I had sent her, she

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.

onerous

Industrial and processed meats and cheeses: Grain-fed red meat, feedlot chicken, processed cheeses.