top of page
.png){kind=small}
"My first book is really about heat. That book, for me, was an exploration of heat as ingredient. Why we don't talk about heat as an ingredient, I don't quite understand, because it is the common ingredient to all cooking processes."
Standard
Customized
More
"I don't believe in low-fat cooking."
Author Name
Personal Development
"I'm just someone who likes cooking and for whom sharing food is a form of expression."
Author Name
Personal Development
"Cooking is actually quite aggressive and controlling and sometimes, yes, there is an element of force-feeding going on."
Author Name
Personal Development
"The secret is to cook the aubergines the day before and let them dry of all the oil they drank in cooking. When you cook aubergine, they eat a lot of oil. It can be very heavy."
Author Name
Personal Development
"Jennifer Anne had prepared some complicated-looking recipe involving chicken breasts stuffed with sweet potatoes topped with a vegetable glaze. They looked perfect, but it was the kind of dish where you just knew someone had to have been pawing at your food for a long while to get it just right, their fingers all in what now you were having to stick in your mouth."
Author Name
Personal Development
"I was 32 when I started cooking; up until then, I just ate."
Author Name
Personal Development
"I have a cooking show that's coming on that I did in Albany. It will be on The Cooking Channel."
Author Name
Personal Development
"Once you understand the foundations of cooking - whatever kind you like, whether it's French or Italian or Japanese - you really don't need a cookbook anymore."
Author Name
Personal Development
"I sometimes think the chef end of cooking is not the real end of cooking. Cooking is all about homes and gardens, it doesn't happen in restaurants."
Author Name
Personal Development
"I just signed to do my next book with Ecco Press, a new primer or encyclopedia. This will be my take on what classic Italian cooking is."
Author Name
Personal Development
More
"I can't talk about anything or write about anything if I don't understand it. So a lot of the stuff that I go through and a lot of the time that I spend is understanding."
Time
"My college degree was in theater. But the real reason, if I have any success in that milieu, so to speak, is because I spent a lot of years directing, I spent a lot of years behind the camera."
Success
"I like television. I still believe that television is the most powerful form of communication on Earth - I just hate what is being done with it."
Being
"Although I don't take myself very seriously, I do take my work extraordinarily seriously."
Work
"Take ice. Ice is fascinating to me. Ice is the one thing in our world that went from an agricultural product to being manufactured."
Being
"Enough people have now mentioned Bill Nye the Science Guy to me that I now desperately avoid it all costs."
Science
"A lot of food shows need only to tempt. Some food shows only need to inspire, to empower. And there are a lot of shows that do that."
Food
"So I quit my job and went to the New England Culinary Institute for the full two years and worked in the restaurant industry after that until finally I thought I had a grasp on what I needed to do what I do."
Thought
"I looked for a very long time, knowing that it had to happen, but it took me a long time to find someone with the same background and whatnot and I finally found him."
Time
"I'm going from doing all of the work to having to delegate the work - which is almost harder for me than doing the work myself. I'm a lousy delegator, but I'm learning."
Work
bottom of page