Like The Theater, Offering Food And Hospitality

Grilling, Broiling, Barbecuing - Whatever You Want To Call It - Is An Art, Not Just A Matter Of Building A Pyre And Throwing On A Piece Of Meat As A Sacrifice To The Gods Of The Stomach.

A Gourmet Who Thinks Of Calories Is Like A Tart Who Looks At Her Watch.

What Comforted Me? That Is Easy. It Was A Strong Cold Chicken Jelly So Very, Very Thick. My Mother's Chinese Cook Would Fix It. He Would Cook It Down, Condense It-this Broth With All Sorts Of Feet In It, Then It Would Gell Into Sheer Bliss. It Kept Me Alive Once For Three Weeks When I Was Ill As A Child. And I've Always Craved It Since.

No Vegetable Exists Which Is Not Better Slightly Undercooked.

Nothing Is Quite As Intoxicating As The Smell Of Bacon Frying In The Morning, Save Perhaps The Smell Of Coffee Brewing.