Welcome to Secret Breakfast / An exclusive newsletter, the best place to start your day with Orwellian butter, French Fries frozen yogurt, and a strawberry salad that’s not a salad at all

Hi there!

This July we’re celebrating the 50 years of the Rubik’s Cube. That thing has always obsessed me, as it is one of the physical manifestations of a thumb rule of creativity: you can start with a few elements and create almost anything.

Think about the seven musical notes. Result? Infinite music.

Or water, flour, and yeast: how many breads can you bake?

In this case, you have some squares and an intricate system that can lead to 43 quintillion possible arrangements. How sick is that?

That’s my incentive to try again after any failure.

Piero

PS: next week Secret Breakfast will be on hold since we’ll be in Finland with Kippis, the pop-up newsletter about Finland that will run daily for 5 days only. Last chance to subscribe here.

Picture: Cedric Grolet’s Rubik Cube Cake

✦ Ali Hazelwood, Not in Love. While the romance is the main focus, Not in Love is about food in the sense that Rue, the heroine, is a food scientist working for a promising food science startup threatened by a takeover.

THE HEARTBREAKING WORLD
OF STAGGERING COOKS

As I love to recall, the newsletter where I anticipated all the menu recipes of The Bear's third season had the lowest open rate ever.

Now that I binge-watched the show, I’m sharing a few things about it with you.

⚠️Spoilers ahead.

• The Minimalist Kitchen Clock

• The Culinary lingo

• The $60 Orwellian Butter

• The 12 Chicago Restaurants

• The Chefs Who Appear in The Bear

• The astonishing word legerdemain

Bonus feature, some more cookbooks from Carmy’s collection ↘︎

Picture: Hulu

I Have Taco Fever

★★★★☆

The day I die I would be honored to be remembered with a book titled Taco Forever, or something like that. The book is a collection of writings by the Pulitzer Prize-winning food critic Jonathan Gold. It features his reviews, interviews, and essays that explore the culinary world of Los Angeles, going beyond fancy restaurants to celebrate immigrant flavors and hidden gems.

Tacos Forever: A Jonathan Gold Reader by Jonathan Gold, with an introduction by Ruth Reichl
→ Shortplot: 🌮 🍑 🎸 🕶️

🍸Where to Drink in Paris 🐌Here’s What Athletes and Fans Will Eat at the 2024 Paris Olympics 😮‍💨11 Easy Weeknight Dinners for When It’s Been a Loooong Week (★recipes) 🌡️9 No-Bake Summer Desserts for When It’s Too Hot to Turn on the Oven (★recipes) 🥣You Won’t Stop Thinking About This Easier Clam Chowder (★recipe)🍟Here comes french fry frozen yogurt 🥗Marinated Zucchini Salad (★recipe) 🍽️Europe’s richest man Bernard Arnault just bought a quirky 3-star Parisian bistro that makes $100 roast chicken 🐔Gỏi Gá (Crunchy Vietnamese Chicken Salad) (★recipe)👩🏻‍🍳‘The Lineup’ Dinner Series Tells the Stories of Michelin-Starred Line Cooks 🍓Strawberry Pretzel Salad is not a salad, but a dessert (★recipe) ❤️‍🔥Delete your dating apps and find romance offline 

Delirium of Scale 
Emily Kenway / Vittles

Inside the weird, wonderful world of food miniatures in Britain.

School Lunch Around the World
Andrew Coletti / Grasto Obscura

“School lunch is gross is a longstanding cliche in American pop culture, and it seems just as relevant now as it was when I was a kid”.

➤ Last week's most clicked link was 5 practical ways to cut ultra-processed foods from your diet. I like you when you’re healthy. And that's all for today.