When You're Touring, You're Constantly In Motion.

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

I Would Have Bacteria And, Yeah, It Would Grow In What We Call The Danger Zone, Which Is Typically Between 40 And 140. But If I'm Getting Something Out Of My Refrigerator Where It's Been Basically Pretty Clean And I'm Putting It On My Counter, What Exactly Is Going To Happen In That Amount Of Time That Going Into A Hot Oven Isn't Going To Kill? Nothing.

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.

All That [replacing Of Fat] Does Is Lead To Dissatisfaction And I Think That Dissatisfaction Results In Overeating.

I Can’t Talk About Anything Or Write About Anything If I Don’t Understand It. So A Lot Of The Stuff That I Go Through And A Lot Of The Time That I Spend Is Understanding.