The primary requisite for writing well about food is a good appetite.
You don’t spring into good cooking naked. You have to have some training. You have to learn how to eat.
Larousse Gastronomique has always been the first and last word on classic European techniques and recipes. I love that it has expanded its reach to cover world cuisines and modern culinary innovations, making it more indispensable than ever.
It is critical to have a sound understanding of traditional culinary principles before attempting to push boundaries in cuisine. Larousse Gastronomique helps me execute the progressive cooking we do at Alinea.
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.
You don't have to lay an egg to know if it tastes good.
You priests. You're all the same. You think fasting helps you think about God, when anyone who can cook would tell you that fasting just makes you think about food.
I think sometimes that people assume because I'm on television I'm an expert, but I think the whole point of what I do is that I'm not and I don't have any training. My approach isn't about a fancy ingredient or style. I cook what I love to eat.
