You are reading the words of one of the world's foremostauthorities on banquet food.
I have had chicken fried, baked, broiled, sauteed, steamed,roasted, fricasseed and blackened. I have had it stuffed withdressing, cheese, buttered herbs, chestnuts, and asphyxiated in itsown gravy over rice, pastry cups, biscuits and pasta. It has beenbasted in butter, salsa, kumquats, lemon and pineapple. It has wornthe costumes of a Brazilian samba, Hawaiian luau, Mexican fiesta, NewOrleans Mardi Gras and the French leader Napoleon.
I am lucky to be alive.
In the middle of one of my lectures once, the burglar alarm wentoff and I hoisted my plate in surrender and said, …
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