Do not allow watching food to replace making food.

I'm prickly. I fuss over every single detail.

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.

The stubby French painter Toulouse-Lautrec supposedly invented chocolate mousse - I find that rather hard to believe, but there you have it.

I spent a college semester in a small town in Italy - and that is where I truly tasted food for the first time.

Believe me, a grain is a terrible thing to waste.

I feel a strong wakeup call and need to build social connections.