Why I Cook


Why I cook.

I love the process.  I love looking at, smelling, handling the beautiful fresh stuff—vegetables, fruit, fruity green olive oil, fat garlic bulbs in papery white skin, humid grainy bread dough.  I love finding out what will happen, tasting the result of taking juicy crimson tomatoes, slicing them into halves, sprinkling the halves with a little olive oil, basil and minced garlic and putting them in the oven for a couple of hours.  They crumple down into flattened discs—all that water has evaporated and what is left is dense rich essence of tomato.

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