You Have To Be Generous If You

There's A Battle Between What The Cook Thinks Is High Art And What The Customer Just Wants To Eat.

You Have To Live Life To Its Full Chorizo.

Once You Become An Elaborate And Well-developed Culture, Anything From Rome Or The Etruscans, For That Matter, The Food Starts To Become A Representation Of What The Culture Is. When The Food Can Transcend Being Just Fuel, That's When You Start To See These Different Permutations.

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.

In Growing Up In Seattle, I Don't Know A Single Family That Didn't Barbecue Or Cook On The Weekends And Make Its Own Kind Of Simple, Pared-down, What I Call Pacific Northwest Cooking.