Anything That Says 'healthy' I

If You're In A Good Profession, It's Hard To Get Bored, Because You're Never Finished - There Will Always Be Work You Haven't Done.

Noncooks Think It's Silly To Invest Two Hours' Work In Two Minutes' Enjoyment; But If Cooking Is Evanescent, So Is The Ballet.

Cassoulet, That Best Of Bean Feasts, Is Everyday Fare For A Peasant But Ambrosia For A Gastronome, Though Its Ideal Consumer Is A 300-pound Blocking Back Who Has Been Splitting Firewood Nonstop For The Last Twelve Hours On A Subzero Day In Manitoba.

The Problem For Cookery-bookery Writers Like Me Is To Understand The Extent Of Our Readers' Experience. I Hope Have Solved That Riddle In My Books By Simply Telling Everything. The Experienced Cook Will Know To Skip Through The Verbiage, But The Explanations Will Be There For Those Who Still Need Them.

The More Experience You Have, The More Interesting Cooking Is Because You Know What Can Happen To The Food. In The Beginning You Can Look At A Chicken And It Doesn't Mean Much, But Once You Have Done Some Cooking You Can See In That Chicken A Parade Of Things You Will Be Able To Create.