I Believe In Red Meat. I Often

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.

I Was 32 When I Started Cooking; Up Until Then, I Just Ate.

Cooking Hasn't Yet Been Accepted As The Art Form It Is. It Should Be On The Level With Any Of The Other Art Forms.

A House Without A Cat Is Like A Day Without Sunshine, A Pie Without Fromage, A Dinner Without Wine.

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.