“French cooking is really the result of peasants figuring out how to extract flavor from pedestrian ingredients. So most of the food that we think of as elite didn’t start out that way.”
“As the graying of the country continues its march forward, many retirees are now relocating to dense urban centers for the cultural and social opportunities, access to public transportation, and the ability to shop nearby for food and household needs without depending unduly on others.”
“Every meal should end with something sweet. Maybe it’s jelly on toast at breakfast, or a small piece of chocolate at dinner – but it always helps my brain bring a close to the meal.”
“In our fast-forward culture, we have lost the art of eating well. Food is often little more than fuel to pour down the hatch while doing other stuff – surfing the Web, driving, walking along the street. Dining al desko is now the norm in many workplaces. All of this speed takes a toll. Obesity, eating disorders and poor nutrition are rife.”
“Recipes are important but only to a point. What’s more important than recipes is how we think about food, and a good cookbook should open up a new way of doing just that.”
