I'm A Pretty Decent Writer. It Comes

There's Always This Assumption That You're Going To Get Everything Right Immediately. And Any Professional Understands That That's Just Not So.

The Older I Get, And The More I Travel In Particular, The Less I Care About What Exactly Is In The Dish Than Who's Cooking It And Why.

Margarine? That's Not Food. I Can't Believe It's Not Butter? I Can. If You're Planning On Using Margarine In Anything, You Can Stop Reading Now, Because I Won't Be Able To Help You.

There Are Chefs Who Are Spectacular Technicians, And Often Their Food Is Worth Eating Once Or Twice, But If There's No Heart In It, If There's No Personality In It, It's Not Something You Want To Go Back For. But Heart Without Any Skill At All? All The Heart In The World Ain't Gonna Help You If You Can't Peel An Onion, Or If You Don't Understand How To Apply Heat Properly. A Well-done Steak Is A Well-done Steak.

For Me, The Cooking Life Has Been A Long Love Affair, With Moments Both Sublime And Ridiculous.