We Rely On Our Purveyors To Tell

I Came To Understand That The Words Executive And Corporate Never Belong Next To The Word Chef.

One Of The Problems With Writing A Cookbook Is That Recipes Exist In The Moment.

I Drank More Wine When I Wasn't Working As Much, To Be Honest.

You Don't Know When Inspiration Is Going To Come. But You Have To Be Aware Of What's Going On Around You, So That At Any Moment, When Inspiration Happens, You're Ready For It And You Interpret It.

Cooking Is Not About Convenience And It's Not About Shortcuts. Our Hunger For The Twenty-minute Gourmet Meal, For One-pot Ease And Prewashed, Precut Ingredients Has Severed Our Lifeline To The Satisfactions Of Cooking. Take Your Time. Take A Long Time. Move Slowly And Deliberately And With Great Attention.