When I make a recipe for the first time and it's fabulous, I know I'm in trouble because I don't know exactly what I did, and I can't replicate it. — Diane Mott Davidson Copy Share Image
When I started to write culinary mysteries, I did it because nobody was doing it anymore. — Diane Mott Davidson Copy Share Image
I told the caterer I'd work for nothing if he'd teach me about catering. I lasted one week full-time. It was exhausting. — Diane Mott Davidson Copy Share Image
One thing that improved my cooking skills was being a poor student in California... If you don't have much money, you have to learn… — Diane Mott Davidson Copy Share Image
In a mystery, the sleuth must be believably involved and emotionally invested in solving the crime. — Diane Mott Davidson Copy Share Image
After I outlined 'Catering to Nobody,' I went and worked for a caterer. And the other thing I had to do was to talk… — Diane Mott Davidson Copy Share Image
What one's goal should be is just to become a better writer and to tell different kinds of stories. — Diane Mott Davidson Copy Share Image
When I make a recipe for the first time and it's fabulous, I know I'm in trouble because I don't know exactly what I… — Diane Mott Davidson Copy Share Image
The main thing I look for in a recipe is taste, which is different from caterers and restaurants, who first ask 'How does it… — Diane Mott Davidson Copy Share Image
I write in the morning - and then I'm always experimenting and tasting recipes for the books. — Diane Mott Davidson Copy Share Image
