Meagan Good's New Short Hair

cooking recipes but not

I like reading cooking. But no recipes. Indeed I like to read but also that France is more scope for these things to me and I yield willingly step.

I like reading in this world that is always full of light and paiette but then, on closer inspection, is a world made of very hard work, and times inconceivable, of soldierly life and full of trouble (I speak not so much the chef - which often appear as real star - but for those who work in the dining room and kitchen).


these days I'm reading a book by Bill Budford ( Heat ), American journalist, columnist for the New Yorker , who talks about his choice of life to begin, at age "advanced" by embark beginning of the restaurants in the world, as appropriate, by the figure of the chef. Only he started as Santa - famed restaurant from parts of Washington Square, adjacent to Columbia University in Greenwich Village in New York. Budford is literally thrilled by this recognition of Italian cuisine the world record for quality, excellence and originality. I found the funniest definition of sauce (written as it is written in Italy and the French ragout ): " take a piece of meat and cook catafottere . Too bad that there is no Italian who has competed in a work like that. Speaking in a lovely novel of life behind the stove. We should be the ones to tell others we are or are not the best. Maybe I'm ignorant?

We'll see.

Another interesting reading and fun was to Omelette where twins told of a girl who decides to throw herself into the world of waiters of a great restaurant in New York (he says that is a story too if - I think - not far from reality).
We talk about the room and no kitchen, but the difficulties and "cruelty" are of the same gender.

interesting and fun.



Something that goes in this direction, that is, a book about cooking but it does illustrate the recipes, it is certainly Davide Oldani now my friend and with whom I organized an evening at the MIP to illustrate his philosophy Blue Ocean which it adopted in project of its activities. Bravo David, certainly a person who looks beyond. And I liked his two books (I know these days is writing the third is that instead of recipes) that I read before meeting and schedule the event at the School of Management.

Enjoy everyone!