I was born in Paris in 1950. I had a strict upper-class Catholic education but I never really fitted in the system and revolted against it quite early.
In our home we grew up thinking we were Mormons first and human beings second.
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.