Everyone Makes Pesto In A Food Processor.

One Of The Most Important Leadership Lessons Is Realizing You're Not The Most Important Or The Most Intelligent Person In The Room At All Times.

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.

Food Is Much Better Off The Hand Than The Fork.

I Just Signed To Do My Next Book With Ecco Press, A New Primer Or Encyclopedia. This Will Be My Take On What Classic Italian Cooking Is.

Italy Itself Has 21 Different Micro-regions. You Go Within Each Of Those Regions, There's Even Super-micro-regions; And The Beauty Is That When You Go From Place To Place, Although There's A Common Thread Of Pasta And Joie De Vivre - In The Way That They Approach Their Meals And The Simplicity Of Cooking, Celebrating More The Product Than The Chef - There's Still So Much Variety That As You Go, It's Always An Exciting Moment.