The first books I ever purchased (with my own money, at the school bookfair): The Art of French Cooking by Julia Child (in paper back in 1968 or 1969. I was a fourth grader) and Strange but True Baseball Stories. I still really like baseball and I love cooking. All things French. Rich use of produce. Not afraid to be a minimalist and use fewer ingredients for a bigger flavor. I'd rather serve multiple courses than have just one or two courses. I grow my own herbs. I like to make traditional dishes on holidays and then make them my own. Hot crab dip, smoked salmon appetizers, many soups and sauces. I do not over cook my fish, pork or chicken. I use an instant read thermometor. I eat most beef medium rare, unless it is slow-cooked. I like to make my own pasta and enjoy rolling dough. I make meals with wonderful combinations using whatever is on sale/seasonal. I am surprised at the meals I can produce with whatever I have on hand. I believe in the well-stocked pantry. I rarely use any canned soups or envelope mixes. I make my own stock but also use the boxes of Organic Chicken or Beef Stock. I probably have five kinds of vinegar, six or more kinds of flour, three kinds of salt.... I cry when I break a sauce.