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Mouth watering, fascinating, a chef‘s kiss of a memoir. I loved hearing about Ripert‘s growing up in his mother‘s kitchen, live of restaurants from a young age, and his early training in french kitchens. This one will make you hungry! Great on #audio

February 6th #Feelin'TheLove Steamy Love @Eggs @Alwaysbeenaloverofbooks

Completed my #AuldLangSpine2025 pick from @JoeMo . This memoir is a gloriously acerbic, brutally honest look at the restaurant business in the early days of Anthony Bourdain‘s career. It‘s a bit repetitive, but I absolutely adore his voice. And now I know how to make a breast of chicken and mashed potatoes “tower like a fully engorged priapus.” So there‘s that. 👍🏼👍🏼 Thanks, Joe!

@monalyisha
#AuldLangSpine

Raising a glass (I mean, a mug) of tea and a cardamom bun to @JoeMo as I kick off #AuldLangSpine2025 with this pick from his list.

#AuldLangSpine

"Vegetarians are the enemy of everything good and decent in the human spirit, an affront to all I stand for, the pure enjoyment of food."

First book of #wintergames finished for the #holidaybookdragons! I‘m obsessed with this series of romance Shakespeare retellings set among Indian-American families. So funny and cute and I love all the characters

Happy #wintergames ❄️❄️❄️ it‘s midnight in Prague, and I‘m getting a slightly slow start to this year‘s games as I‘ve got one more day left of a trip here with my friend before I head home and get festive in earnest. The plan is to finish this amazing Indian-American wedding infused retelling of much ado about nothing tomorrow - it‘s so deliciously written

If you want to cook classic French dishes, this is a good cookbook. However, it requires access to a good butcher and ordered specialty supplies for many recipes. It‘s not one I‘ll be referring to often, but I enjoyed Tony‘s asides and advice. I think Appetites, his later home cookbook with recipes from his travels, is the more visually interesting, easier to cook from book…except when he recommends buying $200 cans of tuna…

“Growing up, Roy loved his mom's food made the Korean way- by hand.“