One of my favorite new reads is à la carte. From the tidy precision of Peter Hertzmann’s writing to the Art Nouveau flourishes in the site design, two things are breathtakingly clear: à la carte is a monument not only to a man’s deep love for French food, but also to his painstaking commitment to documenting the things he discovers. Baked apple pudding with fresh thyme, shrimp with an egg poached in tarragon vinegar and salmon in a chervil marinade with fava beans are a few of the recipes I can’t wait to try.
- Who says there is no justice in this world. Now to find the cheese card thieves. Or is it arsonists twitter.com/CBCAlerts/stat… 7 hours ago
- RT @tylerfbradley: ⚪️ single ⚪️ taken 🔘 in a relationship with this picture of jeff goldblum working a food truck https://t.co/KJopILR8wG 2 days ago
- 💞MOOSE! Also: Campbell's soup has a place in most casseroles, salmon is overrated, custard has no place in most thi… twitter.com/i/web/status/8… 2 days ago