I Time Everything. I'm A Scientist At

I'm Really A Scientist. I Follow Recipes Exactly - Until I Decide Not To. And Then I'll Follow Something Else Exactly. I May Decide I Could Turn This Peach Tart Into A Plum Tart, But If I'm Following A Recipe, I Follow It Exactly.

I've Taught Myself How To Use Good, Fresh Ingredients And To Prepare Them As Simply As Possible By Cooking Only To Enhance Their Intrinsic Flavors.

When I First Started Writing Cookbooks, I Remember Thinking To Myself, What Makes Me Think I Can Write A Cookbook? There Are These Great Chefs Who Are Really Trained. And, As I Started, I Realized, Actually, What Is My Lack Is Actually Exactly Right, Because I Can Connect With - Cooking's Hard For Me. I Never Worked On... And That's Why My Recipes Are Really Simple, Because I Want To Be Able To Do Them.

Never Let 'em See You Sweat. Guests Feel Guilty If They Think You've Worked Too Hard To Make Dinner For Them - Which Of Course You Have!

I Always Like To Have Flowers On The Table. I Think They Make It Look Special.