Thanks, Jim, for joining us. I know there will be a lot of great discussions between you and our members.
Let me get the ball started. In your intro to Cooking you say: "Yet those months at Vivarois did transform me into a cook; they taught me that there are no secrets. I learned that good cooking is based on doing lots of little things correctly....."
I've always thought that was the entire secret. That if somebody learns technique, and practices it, they can cook anything. Home cooks, new ones in particular, often think the opposite, that what counts is the recipe. And it's hard getting them to understand that recipes should not be straightjackets, but, rather, paths to creativity.
So, would you agree that your simple paragraph really sums up everything anyone has to know about cooking?
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling