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

I don't cook. I don't know anything about food. I've never reviewed a restaurant.

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.