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These are some of my favorite recipes from my cookbook, No Need To Knead and collected from my cooking classes over the years. My recipes are quite simple. I have cooked for over 35 years, and I find that complicated recipes that require many, many ingredients often lose alot in translation! I have studied French, Italian, German, Chinese, Japanese, South East Asian and practically every cuisine there is, and I always come back to the lovely simplicity of Italy and the provinces of France. Then again, if I had a permanent sous chef, I would make many more Chinese dishes. It is just that the preparation is lengthy even though the cooking goes very quickly compared to some other cuisines. A beautiful bowl of pasta, however, is one of the joys of the kitchen. A fresh, extra virgin olive oil, a little touch of garlic and the tiny hot peppers of late summer over perfectly cooked spaghetti make one of the best dishes in the world. Enjoy these recipes, and try to keep your dishes as !
simple as possible so that the l
ovely, fresh flavors of perfect ingredients can shine through.
- Fall 2000 
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