As Far Away As You Can Get

I Like Anchovies, And I Don't Tell Everybody About Them. Almost Every Time, They Don't Even Notice.

When You Add Just A Little Bit [of Tabasco] At The End, What You Taste Is The Spectrum Between The Cooked Chile Flavor And The Kind Of Nearly Raw, Just Kind Of Fermented Chile Flavor At The End.

Even Though You'll See Gnocchi Or Linguine Everywhere In Some Of The Regions Of Italy, Each Of Those Chefs Has Their Own Expression Of That Which Expresses More About The Place They Were Exactly Born Than It Does About Trying To Be A Part Of The Greater Mass. And That's The Italian Culture.

Larousse Gastronomique Is A Veritable Dictionary Of Cooking Terms For The French Kitchen. If A Chef Were Allowed Only One Book, This Would Have To Be It.

Food, Like Most Things, Is Best When Left To Its Own Simple Beauty.