For each glass, liberally large, the basic ingredients begin with ice cubes in a shaker and three or four drops of Angostura bitters on the ice cubes. Add several twisted lemon peels to the shaker, then a bottle-top of dry vermouth, a bottle-top of Scotch, and multiply the resultant liquid content by five with gin, preferably Bombay Sapphire. Add more gin if you think it is too bland... I have been told, but have no personal proof that it is true, that three of these taken in the course of an evening make it possible to fly from New York to Paris without an airplane.

Playing a concerto with Zubin is like being surrounded by a well-loved, cashmere-lined silk glove.

Music is the thousandth of a millisecond between one note and another; how you get from one to the other-that's where the music is.

I have known Ori Kam for several years and have always regarded him as an extraordinarily talented young mucisian.

Music is not an acquired culture... it is an active part of life.

I have a responsibility to pass on to the next generation what I learned from my teachers, ... It keeps me young and reminds me where I came from. Teaching young artists is like giving water to a flower.

Mozart's music is like an X-ray of your soul - it shows what is there, and what isn't.