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Cooking is the showy side of domesticity.
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I love cooking for myself and cooking for my family.
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Classical cooking and molecular gastronomy should remain separate...you can mix two styles and get fusion; any more and you just get confusion.
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Cuisine has become too complicated - this is about subject, verb, adjective: duck, turnips, sauce.
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It's about children cooking themselves, growing themselves. When kids grow it and cook it they eat it.
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Cooking is an observation-based process that you can't do if you're so completely focused on a recipe.
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I approach cooking from a science angle because I need to understand how things work. If I understand the egg, I can scramble it better. It's a simple as that.
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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.
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I became a cook so I could cook and tell stories in wacky ways.
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Jeff Smith was the Julia Child of my generation. When his television show, 'The Frugal Gourmet,' made its debut on PBS in the 1980s, it conveyed such genuine enthusiasm for cooking that I was moved for the first time to slap down cold cash for a collection of recipes.
