I Grill, Therefore I Am.

If You're Good With A Knife, You Don't Need Your Eyes.

Very Good Cooks Who Are Employed As 'chefs' Rarely Refer To Themselves As 'chefs.' They Refer To Themselves As 'cooks.'

I'm Going From Doing All Of The Work To Having To Delegate The Work - Which Is Almost Harder For Me Than Doing The Work Myself. I'm A Lousy Delegator, But I'm Learning.

'outlaw Cook' Was A Revelation. Folks Like Jeff Smith And Marcella Hazan Got Me Interested In Cooking, But John Thorne Pushed Me Into The Path That I Follow To This Day. This Is The Only Cookbook I've Ever Read That Understands How Men Really Eat: Over The Sink, In The Dark, Greasy To The Elbows.

What Happens Is That In Each Clump You've Got The Gelatinization Of Starches, Which Happens Very Quickly At The Surface Of The Clump And It Kind Of Forms A Protective Skin Around This Dry Hunk Of Flour.