The Sequim Food Guy: How Did Toast Become the Latest Artisanal Food Craze?

Tuesday, January 14, 2014

How Did Toast Become the Latest Artisanal Food Craze? - Pacific Standard: The Science of Society

Reading recommendations:

I have read many books about the education of chefs and chef-patrons (chef-owners). Some interesting books, include:

The Soul of a Chef: The Journey Toward Perfection by Michael Ruhlman
The first book I read about the education of a chef at The CIA, New York

The Devil In The Kitchen, by Marco Pierre White, with James Steen

Beaten, Seared, and Sauced by Jonathan Dixon
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NOTE: I have nicked recipes from many sources, made them my own by cooking to my taste, within my own budget, to my preference and ingredients on hand, etc.

The Sequim Food Guy

Tuesday, January 14, 2014

How Did Toast Become the Latest Artisanal Food Craze? - Pacific Standard: The Science of Society

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