I believe it's a cook's moral obligation to add more butter given the chance.

Only when a chef changed the way you saw the world, through cooking, did food truly become art, and that was rare indeed.

A kitchen is a good place to be, almost always the best place in the house.

We better take care of the earth or we're gonna have shitty food, and having shitty food is no fun.

I love this book! There are very few cookbooks published today that add something truly new and distinctive to the literature of food and cooking. Jennifer McLagan's Fat is a smart, thoughtful book that ultimately asks us to understand our food better.

If you could choose to master a single ingredient, no choice would teach you more about cooking than the egg. It is an end in itself; it's a multipurpose ingredient; it's an all-purpose garnish; it's an invaluable tool. The egg teaches your hands finesse and delicacy. It helps your arms develop strength and stamina. It instructs in the way proteins behave in heat and in the powerful ways we can change food mechanically. It's a lever for getting other foods to behave in great ways. Learn to take the egg to its many differing ends, and you've enlarged your culinary repertoire by a factor of ten.

Recipes are not assembly manuals. Recipes are guides and suggestions for a process that is infinitely nuanced. Recipes are sheet music.