Food, Like Most Things, Is

I Don't Put Cream In Any Pasta Noodles Ever. I Would Use A Little Butter, But I Don't Ever Use Cream.

Italy Itself Has 21 Different Micro-regions. You Go Within Each Of Those Regions, There's Even Super-micro-regions; And The Beauty Is That When You Go From Place To Place, Although There's A Common Thread Of Pasta And Joie De Vivre - In The Way That They Approach Their Meals And The Simplicity Of Cooking, Celebrating More The Product Than The Chef - There's Still So Much Variety That As You Go, It's Always An Exciting Moment.

We Would Load Up The Yellow Cutlass Supreme Station Wagon And Pick Blackberries During Blackberry Season Or Spring Onions During Spring Onion Season. For Us, Food Was Part Of The Fabric Of Our Day.

One Of The Most Important Leadership Lessons Is Realizing You're Not The Most Important Or The Most Intelligent Person In The Room At All Times.

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.