Sublime
An inspiration engine for ideas
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
each recipe has a note about its origin –
Sarit Packer • Honey & Co: The Baking Book
Pan-fried Cod, Brown Shrimp Sauce, with Peas and Spinach
Raymond Blanc • Simply Raymond
soak up nearly as much butter.
James Morton • Brilliant Bread
Pan-fried Pork Chops and Steamed Kale with Apple Sauce
Raymond Blanc • Simply Raymond
georgian chicken with walnut sauce and hot grated beetroot
Diana Henry • A Change of Appetite
the rhythm of the pastry: