I Was Kind Of An

The Shellfish Thing Is Very Scary. You Have To Know The People You Buy From And Exactly Where Their Wholesalers Are Getting The Fish From.

Mastering The Art Of French Cooking... Doesn't Mean It Has To Be Fancy Cooking, Although It Can Be As Elaborate As You Wish.

I Love To Teach - That's My Role.

Of Course I Made Many Boo-boos. At First This Broke My Heart, But Then I Came To Understand That Learning How To Fix One's Mistakes, Or Live With Them, Was An Important Part Of Becoming A Cook.

Too Much Trouble," "too Expensive," Or "who Will Know The Difference" Are Death Knells For Good Food.