A Home Cook Who Relies Too Much

Molecular Gastronomy Is Not Bad... But Without Sound, Basic Culinary Technique, It Is Useless.

Well, You Know, When You Go Into A Restaurant, One Of The Scariest Things Is The Wine List, So Whenever I'm Really Feeling Intimidated, I'll Just Pick A Wine Type, Like A Chianti Or Brunello Or A Burgundy, And I'll Pick A Year That's Missing And Ask For That One.

Last Year, I Made A Refrigerator In My Basement. And I Needed To Because I Needed To Figure How - You Know There Is No Such Thing As 'cold.' There Is Only Less Heat.

I Feel Like Being On Broadway Will Convince My Mother That My Theater Degree Was Worth It.

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.