Almost every profession has an outstanding training ground. The military has West Point, music has Juilliard, and the culinary arts has The Institute.

For some obscure reason, some authorities seem bent on making the drinking of wine a ritual more complicated than chess. They have succeeded in inhibiting a large section of the public and depriving them of one of the greatest pleasures known to man.

Give me a platter of choice finnan haddie, freshly cooked in its bath of water and milk, add melted butter, a slice or two of hot toast, a pot of steaming Darjeeling tea, and you may tell the butler to dispense with the caviar, truffles and nightingales' tongues.

There is nothing better on a cold wintry day than a properly made pot pie.

When she goes about her kitchen duties, chopping, carving, mixing, whisking, she moves with the grace and precision of a ballet dancer, her fingers plying the food with the dexterity of a croupier.

Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.

Cooking done with care is an act of love.