I'm very interested in my new kitchen equipment shop. I've started it with two friends.

Provence is a country to which I am always returning, next week, next year, any day now, as soon as I can get on a train.

An awful lot of people think it's easy to lift recipes out.

It is a very great mistake to suppose, as a few English cooks still do, that spaghetti and macaroni should be soaked in water before cooking.

Summer cooking implies a sense of immediacy, a capacity to capture the essence of the fleeting moment.

Every day holds the possibility of a miracle.

Writing doesn't come easily to me. It gets more and more difficult.