Remember that book I talked about last week? The non-fiction one that I couldn’t wait to put down Mr. Penumbra to read? Yeah. This is it.
Dan Barber, chef and restaurateur, is not a few face to me. And probably, if you’re reading this blog, he’s not new to you either. After being featured in one of my all-time favorite Netflix shows, Chef’s Table, Barber became more of a household name in a very small category: chefs focused on the future of food and what we can do to make our eating more sustainable at a fine dining level.
This book is all of that and more. And, coincidentally, did a lot in terms of making him seem less like a jerk and more like a hero, in my opinion. He travels the world to explore what it means to be responsible eaters and discovers more problems than solutions, which is both unfortunate and motivating. Anyway. Go read the review, and you can decide how nerdy you want to get with this.
Speaking of nerding out, let’s talk about how many versions of brussels sprouts I’ve made before finally getting to this recipe, which I think (actually, I know) is a total winner. Even the non-brussels sprouts converts (hi, Uncle Dave and Papa) will have a hard time turning them down when after they’ve been roasted in bacon fat.