What comforted me? That is easy. It was a strong cold chicken jelly so very, very thick. My mother's Chinese cook would fix it. He would cook it down, condense it-this broth with all sorts of feet in it, then it would gell into sheer bliss. It kept me alive once for three weeks when I was ill as a child. And I've always craved it since.

I’m going to break one of the rules of the trade here. I’m going to tell you some of the secrets of improvisation. Just remember—it’s always a good idea to follow the directions exactly the first time you try a recipe. But from then on, you’re on your own.

If you have never tasted a braised vegetable, you'll find it is a revelation.

Goodness, how much there is to learn about food!

I am still convinced that a good, simple, homemade cookie is preferable to all the store-bought cookies one can find.

It is true thrift to use the best ingredients available and to waste nothing.

Be simple. Be honest. Don't overcook and don't undercook, but it's better to undercook than overcook.