food
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Notes On Magnus Nilsson’s “Faviken”
In Bill Buford’s insightful essay that introduces Magnus Nilsson’s Faviken cookbook (Phaidon), Nilsson speaks of feeling, touch, and vibration when explaining the transcendent quality of French chef Michel Bras‘ cooking: “I don’t think I can describe it. Or not in technical terms, because it has nothing to do with technique (…) It’s in an extra Continue reading
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On Flavors, Tastes, Sound And Perception: Thinking Through Ruhlman’s Twenty
“Clear your way. Always be thinking.” – Michael Ruhlman, Ruhlman’s Twenty First, let me say the obvious: if you like to cook and want to know more about the science and craft of cooking, you’ll probably enjoy Michael Ruhlman’s Ruhlman’s Twenty. The book provides much to think about by explaining fundamental techniques and ingredients in a sensible Continue reading
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On Repetition: “Jiro Dreams Of Sushi”
“I would see ideas in dreams.” – Jiro Ono Just as I was beginning to think I might know something about repetition, I watched a film that made me rethink that notion. The film is David Gelb’s documentary Jiro Dreams Of Sushi (2011) which follows around 85-year-old sushi master Jiro Ono as he works in Continue reading
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