The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones
In the university program where I was supposed to be emancipating myself from the kitchen, preparing myself to go back to New York having at least answered the question of my own potential, the novelty and thrill had thoroughly worn off. I could not find the fun or the urgency in the eventless and physically idle academic life. It was so lethargic
... See moreGabrielle Hamilton • Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef
the indispensable object in most chefs' shtick — is the simple plastic squeeze bottle.
Anthony Bourdain • Kitchen Confidential: Adventures in the Culinary Underbelly
Bashō’s Narrow Road to the Deep North and Parkman’s The Oregon Trail (1849) to the great travel books of our own day: the vomiting camels of Thesiger’s Arabian Sands, the muddy Congo paths of Redmond O’Hanlon’s No Mercy, the flitting and plodding of Bruce Chatwin in Patagonia—and, I should add, to a lesser degree, nearly everything in travel that I
... See morePaul Theroux • Deep South: Four Seasons on Back Roads
Hollandaise is a veritable petri-dish of biohazards.