I Am So Happy To See More

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.

The Secret Of Good Cooking Is, First, Having A Love Of It.

Hands Are Our Earliest Tools. Cooking Starts With The Hands Which Are So Sensitive That When They Touch Something They Transmit Messages To Your Brain About Texture And Temperature.

I'm Really Enamored Of The Potato In All Its Guises.

I Believe That If Ever I Had To Practice Cannibalism, I Might Manage If There Were Enough Tarragon Around.