Notes:
- The restaurant Bourdain cooks for is “Les Halles“
- In “From Our Kitchen to Your Table” he talks about what things not to order from restaurants at different points of the week, and why table bread is safer than you think.
- In the chapter “How to Cook Like the Pros” he describes what he considers essential cooking gear for the home chef… he mentions “Global” knives, made in Japan, including the basic chef’s knife, a flexible boning knife, a paring knife, and an “offset serrated knife”
- He rants about how amazing Scott Bryan / Gino Diaferia’s restaurants are- specifically “Luma” and “Indigo.” (“Veritas” also)
- Other restaurants, references I totally missed, not being a “Foodie”-
- Bob Kinkead’s “Harvest” in Cambridge, “21 Federal” in Nantucket.
- Eric Ripert’s “Le Bernardin“
- Richard Leach, patissier, at “Mondrian”
- Brendon Walsh (not the character from 90210) – “Arizona 206”
- “Lespinasse”- Scott Bryan and Grey Kunz
- “The Gotham” Alfred Portale
- “La Riviere” in Tokyo, owned by the publisher of Bourdain’s book
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