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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

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Peter Mayle • Encore Provence: New Adventures in the South of France (Vintage Departures)

Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef

Gabrielle Hamilton • 1 highlight

Cover of Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef

Sous Vide

Cover of Sous Vide

Nemesis | the Umami Theory of Value

Emily Segal nemesis.global

Thumbnail of Nemesis | the Umami Theory of Value

Feast: True Love in and out of the Kitchen

Cover of Feast: True Love in and out of the Kitchen

Chad Robertson.

Michael Pollan • Cozinhar: uma história natural de transformação (Portuguese Edition)

experience

Craig Mod • Post-Artifact Books and Publishing

In Defense of Food: An Eater's Manifesto

Cover of In Defense of Food: An Eater's Manifesto

Dirt: Adventures in Lyon as a Chef in Training, Father, and Sleuth Looking for the Secret of French Cooking

Cover of Dirt: Adventures in Lyon as a Chef in Training, Father, and Sleuth Looking for the Secret of French Cooking