You know, you've got serious pieces, you've got light pieces, you've got cooking segments, you've got health-related topics, so it's not as if they've had a unique personality from the get-go.
I like health-conscious cooking, but growing up in the South, I do love southern cooking; southern France, southern Italy, southern Spain. I love southern cooking.
I would like to host a show, something like travel or cooking or something like that, something I'm really interested in, and so I'm pitching a couple television shows.
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 most casual examination will reveal the fact that all the jokes about the horrible results of masculine cooking and sewing are written by men. It is all part of a great scheme of sex propaganda.
My sisters like cooking at my place. It has a bit more room, and the food tastes a little bit better. A big pot of spaghetti and sauce, some warm French bread - works all the time. I think I've been eating pasta for 26 years.
The first meal was an object lesson of much variety. My father produced several kinds of food, ready to eat, without any cooking, from little tin cans that had printing all over them.
