Latest Read:
Portland, OR Spanish-ish restaurant that I didn't know about as of the last time I visited. Good read. Most chefs either come off as sugary-sweet humble or toeing the dick/arrogant versus passionate line, he avoid crossing over the line by just enough.
Current Read:
Haven't gotten far enough to give much of an opinion, but the voice is similar to Gorham's book above.
Latest Purchase:
Pasta-centric restaurant in SF. For the most part, my collection is either very niche specific (bread baking only, braising only) or chef's dropping all of their restaurant recipes in a book. This fits both.
Next Purchases:
Prominent Charleston, SC chef and owner of Husk. We picked the other restaurant at that level (Fig) when visiting and now I wish we'd just eaten two dinners or something.
Seattle chef, I want something very pacific-northwesty and this looks like a good option.
Oakland, CA soul food restaurant. Soul food is great.
Cuban food is great, there are no good Cuban cookbooks. Mojo is about the only thing I've made more than once and this recipe passed so it might finally do the trick.
