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Quote by Amy Rosen

“Chef explained some of the fresh products they'd use in their prized regional dishes, which we'd soon be cooking too: the smooth Niçoise olives and the lovely fruity oil; bouquets of zucchini flowers, born to become fritters; fresh almonds; more cheeses than there are days in the year; eggs with yolks the color of the Côte d'Azur sun; and, of course, the butteriest of butters. He said there is a seasonality and simplicity at work, which is why French recipes don't change: "A classic is always timely." To think, I went from Bubbe's chicken schmaltz to Mom's low-cal Pam spray, and now this man with a frying pan for a face and a banana for a nose is suddenly telling me it's all about the butter.”

Quote by Amy Rosen

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