A Humble Cook
“We brought back these reliefs of a humble art.”
—George Seferis

I cannot pretend to be a gourmet chef. I am but a humble cook, capable enough to produce simple dishes that celebrate the transformation of nourishing, wholesome foods into attractive and tasty meals for myself, my family, my friends. Therefore, I choose to write about feasts in much the same manner that I prepare them: using a good amount of simple, wholesome, nourishing ingredients (including information), seasoned with simple touches of artfulness, elegance, and beauty.

The art of cookery need not be complicated, as some people assume. Cooking is simply a question of mastering small bits of skill and building on them. These simple basics are the essence of the art.

Taken from Frugal Luxuries, Bantam Books, NY, 1997.