The Turkey - My Number

It's Funny, When You Look Back In History Books Or American Cookery Books, One Of The Reasons That The Quinces And Cranberries Are Used So Often Is Because Of Their Natural Jelling Properties.

Everything In Food Is Science. The Only Subjective Part Is When You Eat It.

What Happens Is That In Each Clump You've Got The Gelatinization Of Starches, Which Happens Very Quickly At The Surface Of The Clump And It Kind Of Forms A Protective Skin Around This Dry Hunk Of Flour.

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.

The Thing That Helped Me Get Into The Film Business Was That I Went To School In Athens, Georgia And Managed To Get On, Um, Working On Music Videos For A Band Called R.e.m. And That Kind Of Opened Up A Lot Of Doors For Me.