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.
My college degree was in theater. But the real reason, if I have any success in that milieu, so to speak, is because I spent a lot of years directing, I spent a lot of years behind the camera.
Last year, I made a refrigerator in my basement. And I needed to because I needed to figure how - you know there is no such thing as "cold." There is only less heat.
Recipe writers hate to write about heat. They despise it. Because there aren`t proper words for communicating what should be done with it.
