In 1995 I was on a countrywide tour with my new cookbook, Eating Well Is the Best Revenge.
Often, while I was autographing the new book, copies of Elegant but Easy,
dog-eared, food-stained, and occasionally in such bad shape that the pages were held together with a rubber band, would be handed to me to be autographed, too.
The conversation with the owner generally ran something like this:Book owner:
I just love your Elegant but Easy.
I cook from it all the time.Me:
Do you still use it?B.O.:
(sheepishly) Well...(and then brightening) I make some things but...