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.

A gourmet who thinks of calories is like a tart who looks at her watch.

Goodness, how much there is to learn about food!

I'm really enamored of the potato in all its guises.

Like the theater, offering food and hospitality to people is a matter of showmanship, and no matter how simple the performance, unless you do it well, with love and originality, you have a flop on your hands.

I’ve long said that if I were about to be executed and were given a choice of my last meal, it would be bacon and eggs.

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