Welcome to Bookmarker!

This is a personal project by @dellsystem. I built this to help me retain information from the books I'm reading.

Source code on GitHub (MIT license).

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an hour ago

I felt no shame or guilt taking their money

My knives set me apart right away. I had my by now well-worn high-carbon Sabatiers rolled in with the cheap school-supply junk: hard-to-sharpen Forschner stainless steel, peeler, parisienne scoop, paring knife and sheer. I was older than most of my fellow students, many of whom were away from home …

—p.37 Kitchen Confidential: Adventures in the Culinary Underbelly Inside the CIA (36) by Anthony Bourdain
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an hour ago

be amused by what you see and suspect

  1. Assume the worst. About everybody. But don't let this poisoned outlook affect your job performance. Let it all roll off your back. Ignore it. Be amused by what you see and suspect. Just because someone you work with is a miserable, treacherous, self-serving, capricious and corrupt asshole should…
—p.293 So You Want to Be a Chef? A Commencement Address (288) by Anthony Bourdain
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an hour ago

the kind of warm welcome and name recognition

Earlier, I rashly implied that all bartenders are thieves. This is not entirely accurate, though of all restaurant workers, it's the bartender who has the greatest and most varied opportunities for chicanery. The bartenders control the register. They can collude with waiters on dinner checks, they …

—p.231 Other Bodies (227) by Anthony Bourdain
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an hour ago

owned by a very aggressive rat population

I worked at a Mexican restaurant on upper Second Avenue for a while, one of those places on the frat-boy strip with the obligatory margarita sno-cone machine grinding away all night and vomit running ankle-deep in the gutters outside. The place was owned by a very aggressive rat population, fattene…

—p.149 The Wilderness Years (144) by Anthony Bourdain
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an hour ago

crawling along on all-fours to snort them

We were pretty busy initially, and along with the young proteges who held us in something like awe, Sam, Dimitri and I would work all day and late into the night. When the restaurant closed, we'd take over the bar, drinking Cristal --which we'd buy at cost -- and running fat rails of coke from one …

—p.124 The Happy Time (120) by Anthony Bourdain