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I love cooking for myself and cooking for my family.
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Classical cooking and molecular gastronomy should remain separate...you can mix two styles and get fusion; any more and you just get confusion.
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My first book is really about heat. That book, for me, was an exploration of heat as ingredient. Why we don't talk about heat as an ingredient, I don't quite understand, because it is the common ingredient to all cooking processes.
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He who fears to weep, should learn to be kind to those who weep.
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My mom was on welfare and the occasional food stamp, but I have never participated in any of those governmental programs, even the ones that kind of work like education, scholarships and whatever, and I managed to do just fine.
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Honestly, I've always had difficulty relaxing, unwinding and going to bed - that kind of stuff.
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Big writers become a kind of shared climate.
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Kinds hearts are here; yet would the tenderest one Have limits to its mercy; God has none.
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Byrd has always been that kind of pitcher, trying to trick you, keep the ball low, in and out. He threw a lot of strikes, worked it inside and out, threw breaking balls for strikes behind in the count.
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You are magnificent beyond measure, perfect in your imperfections, and wonderfully made.
