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...the authors' whole focus is on how to translate the tricks learned to the problems that confront you at home...The approach is to introduce the general subject first: what to looking for in buying, best utensil to use, timing, testing for doneness, tricks to improve....There is a good deal of text devoted not to cuisine lore but to practical detail; you are seldom directed to do something without being told why....

One of the main reasons that pseudo-French cooking, with which we are all too familiar, falls far below good French cooking is just this matter of elimination of steps, combination of processes, or skimping on ingredients such as butter, cream -- and time.

Cooking is not a particularly difficult art, and the more you cook and learn about cooking, the more sense it makes. But like any art it requires practice and experience. The most important ingredient you can bring to it is love of cooking for its own sake.

Train yourself to use your hands and fingers; they are wonderful instruments. Train yourself also to handle hot foods; this will save time. Keep your knives sharp.

Food, like the people who eat it, can be stimulated by wine or spirits. And, as with people, it can also be spoiled.

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