I Became A Cook So I Could

It's Funny, When You Look Back In History Books Or American Cookery Books, One Of The Reasons That The Quinces And Cranberries Are Used So Often Is Because Of Their Natural Jelling Properties.

Last Year, I Made A Refrigerator In My Basement. And I Needed To Because I Needed To Figure How - You Know There Is No Such Thing As 'cold.' There Is Only Less Heat.

I Want To Bring Things Up To Room Temperature, Especially Poultry, Before I Cook It Because I Want It To Cook Faster So That There's Less Moisture Loss.

Molecular Gastronomy Is Not Bad... But Without Sound, Basic Culinary Technique, It Is Useless.

I Had Kicked Around The Idea For Good Eats When I Was Directing Commercials.