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I think it is valuable and should be valued by its consumers. Charging for content forces discipline on journalists: they must produce things that people actually value.
Cookbooks have all become baroque and very predictable. I'm looking for something different. A lot of chefs' cookbooks are food as it's done in the restaurants, but they are dumbed down, and I hate it when they dumb them down.
Red Adair, Celebrity (1915) |
Chris Van Allsburg, Author (1949) |
Sammy Cahn, Musician (1913) |
John Eaton, Politician (1790) |
Roger Ebert, Critic (1942) |
David Giuntoli, Actor (1981) |
Jurgen Habermas, Philosopher (1929) |
Mike Johanns, Politician (1950) |
Carol Kane, Actress (1952) |
Bill Keller, Editor (1949) |
Roald Amundsen, Explorer (1928) |
Djuna Barnes, Novelist (1982) |
Ethel Barrymore, Actress (1959) |
Terence Fisher, Director (1980) |
Pamela Hansford Johnson, Critic (1981) |