Give These!

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      New from Thomas Keller!
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      Momofuku Ko

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      Sections featuring each of David Chang's Momofukus: Noodle Bar, Ssäm, and the brilliant Ko.

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      Biography of Ferran Adrià

      Biography of Ferran Adrià
      FERRAN
      The Inside Story of El Bulli and the Man Who Reinvented Food

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      Grant!

      Life, on the Line
      Alinea Chef Grant Achatz' Story.

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Foodie Crack!

    • Under Pressure book cover

      Under Pressure
      Thomas Keller brings sous-vide home. Sign me up!

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      The Big Fat Duck book cover

      The Big Fat Duck Cookbook
      Holy Crap! A masterpiece by Heston Blumenthal. (X-Mas Hint!)

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      Robuchon book cover

      The Complete Robuchon
      Cool! 800 precise, easy-to-follow, step-by-step recipes.

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      elBulli book cover

      A Day at elBulli
      Ferran Adria reveals some of the secrets.

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      On the Line book cover

      On The Line
      Eric Ripert - behind the scenes at Le Bernardin.

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      Alinea book cover

      Alinea
      Grant Achatz demonstrates why you WANT to eat something containing Agar Agar.

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April 23, 2010

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Jill.Housewright@gmail.com

Hey Brad,
Saw on Dish you were there the same night as me. Wish I would have known it was you, I read your blog all the time and would have loved to have met you. Maybe another time, another place.
Jill

Sarah

Love Urbano.
http://www.twohotpotatoes.com/?s=urbano&submit.x=0&submit.y=0&submit=Search

Also, their spaghetti bolognese is to die for. I've been known to eat it for lunch more than once a week. For health.

Slade

Great post. I am a friend of Margie's and I am going to ask, Nonna or Urbano Cafe for a Wednesday night dinner?

Slade

that, is, which would you suggest?

TheBrad

I'm on an Urbano kick right now! Have not been back to Nonna recently - so I don't have a current opinion of that once excellent restaurant.

s

cool, thanks!

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  • Hey, Brad Murano here - I am addicted to crazy good food and all that is associated with its preparation, presentation, and consumption. I'm based in Dallas, but eat wherever necessary.
    Rather than traditional criticism, I will feature dining topics and destinations that interest me, as well as my "in-the-moment" food photography. I spend my discretionary income on food and drink, and once in a while I get comped.
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