Recipe writers hate to write about heat. They despise it. Because there aren't proper words for communicating what should be done with it.

It's funny, when you look back in history books or American cookery books, one of the reasons that the quinces and cranberries are used so often is because of their natural jelling properties.

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

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.

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

The way to any woman's heart, be she witch or Wonderwoman, princess or Pocahontas, is through her stomach.

Gluttony is wrong. It's wasteful.