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Being from Baltimore, I'm a crab cake snob, and I'm very particular on where I eat my crab cakes.

It's always a good idea to chill your crab cake mixture for a few hours, or even overnight, before frying because they'll hold together better.

I wanted to write a food book, but I'm not a chef or an expert on culinary matters, to put it mildly.

I am a cookbook fanatic.

I use other cookbooks for inspiration. I must say I tend to cook from my own cookbooks for parties.

I'm not sure I'd write a good cookbook, but I might make a good cooking show.

My favourite place to eat is my grandma's kitchen. She makes a mean crab cake.

I'm a very keen baker; I pride myself on my cakes. I go along the classic sponge line, but I like to jazz it up: I've made some psychedelic birthday cakes.

I do a lot of recipe creation. Translation: cooking tempting dishes that must be eaten.