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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1 month, 2 weeks ago

the freshest piece of fish I'd ever eaten

Thousands of the highly prized, relatively expensive striped bass were, in a rare feeding frenzy, suddenly there for the taking. You had literally only to throw bread on the water, bash the tasty fish on the head with a gaff and then haul them in. They were taking them by the hundreds of pounds. Ev…

—p.29 Kitchen Confidential: Adventures in the Culinary Underbelly Food Is Pain (25) by Anthony Bourdain
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1 month, 2 weeks ago

the restaurant business is the last meritocracy

[...] it was the last time they could say what they wanted in the workplace. The last time they could behave like savages, go home feeling proud and tired at the same time. The last time they could fuck somebody in the linen closet and have it not mean anything too serious, or stay out all night an…

—p.xviii Preface (xiii) by Anthony Bourdain
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1 month, 2 weeks ago

the best thing about cooking for a living

I'm asked a lot what the best thing about cooking for a living is. And it's this: to be a part of a subculture. To be part of a historical continuum, a secret society with its own language and customs. To enjoy the instant gratification of making something good with one's hands -- using all one's s…

—p.xvi Preface (xiii) by Anthony Bourdain
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1 month, 2 weeks ago
You added a section
1 month, 2 weeks ago