From Dick Bentley
Foolproof recipes? Don’t make me laugh! Most of the world’s interesting
cuisine comes from interesting mistakes. Marco Pierre White’s vast chef’s ego
does not come from having never made a mistake, but rather from having made
nearly every possible one at some time or another.
Cooking may have its scientific aspects—what activity does
not?—but it is not a science, and I, for one, am grateful for that.
Southampton
