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Science means simply the aggregate of all the recipes that are always successful. All the rest is literature.
—Paul Valéry (1871–1945)
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When I develop my recipes I always look for ways to create what I call the Big Taste. While I enjoy eating simple grilled foods, what interests me when I cook are dishes with a taste that is fully dimensional.
—Paula Wolfert, U. S. cookbook writer. Paula Wolfert’s World of Food, Introduction, Harper and Row (1988)
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Atkins Low Carb Recipes ... Who wouldn't be for awhile? By the time I got sick of my all meat diet, I was a little frightened of Atkins low carb recipes...
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