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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

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      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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« What's Cookin' with Chef Bruno at The Mansion? | Main | Festa dei Sette Pesci (The Feast of the Seven Fishes) »

December 18, 2010

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Alfonso

nice post, Brad. was there the night before with my son and Jeremy. the place was buzzing with chefs, writers and other food freaks. Just like Paris in the 20's

Michelle

Everything was delicious here, very fresh. My only complaint is that the risotto and polenta were on the salty side.....and they didn't need the extra salt because they were seasoned well otherwise and cooked perfectly. Other than that, divine. The duck and crispy lamb meatballs were so good. Best bread I've ever eaten, too. Would love to see them someday sell their bread so we could take some home with us!

TheBrad

Michelle, interesting - we did not have the salt issue. And about that great bread - they do it in house in small batches right in the Wolf oven.

Margie

I know it sounds like andouille... but according to Jennifer it's n'duja. And, agreed, it was very yummy!

TheBrad

Yes, Margie, you are correct. I forgot to dig up that info before I posted the other night. I went through this before, after enjoying a Richard Blankenship's n'duja at Charlie Palmer. I went ahead and added some links for the peeps to explore. It is KILLER!

Liz

The crispy lamb meatballs were our favorite. They were truly amazing!

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About

  • 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.
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