For me, the cooking life has been a long love affair, with moments both sublime and ridiculous.
To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living.
The bible of cooking. The all-time argument ender. Early in my cooking career, I wielded my Larousse like a weapon and it never let me down.
It is a very great mistake to suppose, as a few English cooks still do, that spaghetti and macaroni should be soaked in water before cooking.
The grotesque prudishness and archness with which garlic is treated in [England] has led to the superstition that rubbing the bowl with it before putting the salad in gives sufficient flavor. It rather depends whether you are going to eat the bowl or the salad.
I have never cared very deeply about the actual taste of my work. Let its essential odor satisfy my mind and senses, and I am content. I rarely judge by the grosser test of actual gustation ... in cooking, to create a masterpiece for the nose alone - that is exquisite, that is Art!
I have a cooking show that's coming on that I did in Albany. It will be on The Cooking Channel
We put on our jeans the Saturday before Christmas and cook smoked barbecue ribs and chicken for the employees. My grandfather did all the cooking and my cousin and I do it the same way.
I wanted to come up with a hybrid show of sorts that wasn't your traditional 'dump and stir' type of cooking show.
I've always been a foodie. My grandmother got me hooked on cooking.