What interests me is what you might call vernacular writing, writing that connects you to a place.

When it comes to Chinese food I have always operated under the policy that the less known about the preparation the better. A wise diner who is invited to visit the kitchen replies by saying, as politely as possible, that he has a pressing engagement elsewhere.

Being on a book tour is a lot easier than reporting.

The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found.

Health food makes me sick.