I Use Other Cookbooks For Inspiration. I

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.

It's So Important That You Don't Put The Stuffing In The Bird, Where In Order For The Stuffing To Get Cooked You Have To Overcook The Turkey. It's Better To Do It On The Side.

I Think The Best Shortcut Is To Choose Really Simple Recipes. Because I Think You Can Make Simple Recipes That Are As Delicious As Complicated Ones.

The Thing About All My Food Is That Everything Is A Remembered Flavor. Maybe It's Something I Had As A Child Or Maybe It's Something I Had In Milan, But I Want It To Taste Better Than You Ever Thought.

I Don't Like Sitting At A Table That's Too Large, Where Everyone Is Too Far Apart. That's A Party Killer.