Believe Me, A Grain Is

A Lot Of Food Shows Need Only To Tempt. Some Food Shows Only Need To Inspire, To Empower. And There Are A Lot Of Shows That Do That.

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.

Butter Typically Melts Around, You Know, 90 Fahrenheit, As Opposed To About 20 Degrees Higher For Lard. So What That Means Is That When You're Working With It, The Lard Is Going To Stay More Solid, Which Is Great For Flakiness.

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

Stuffing Is Evil. Stuffing Adds Mass, So It Slows The Cooking. That's Evil Because The Longer The Bird Cooks, The Drier It Will Be.