English En
  • Deutsche De
  • English En
  • Français Fr
  • Русский Ru

We use cookies to personalise content and ads, to provide social media features and to analyse our traffic. We also share information about your use of our site with our marketing and analytics partners who may combine it with other information you've provided to them or which they've separately collected from you. You also may to see our Privacy Policy. By clicking the OK button below, you accept our cookies.

Authors:

[S]ometimes, when you are a food person, the possible irrelevance of what you are doing doesn’t cross your mind until it’s too late. (Once, for example, when I was just starting out in the food business, I was hired by the caper people to develop a lot of recipes using capers, and it was weeks of tossing capers into just about everything but milkshakes before I came to terms with the fact that nobody really likes capers no matter what you do with them. Some people pretend to like capers, but the truth is that any dish that tastes good with capers in it tastes even better with capers not in in.
-Nora Ephron, Heartburn

Nora Ephron