No vegetable exists which is not better slightly undercooked.

Too many simple green salads suffer from a lack of imagination.

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

There is absolutely no substitute for the best. Good food cannot be made of inferior ingredients masked with high flavor. It is true thrift to use the best ingredients available and to waste nothing.

Good bread and good butter go together. They are one of the perfect marriages in gastronomy, and they never fail to cheer me.

Hands are our earliest tools. Cooking starts with the hands which are so sensitive that when they touch something they transmit messages to your brain about texture and temperature.

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. There are few sights that appeal to me more than the streaks of lean and fat in a good side of bacon, or the lovely round of pinkish meat framed in delicate white fat that is Canadian bacon. Nothing is quite as intoxicating as the smell of bacon frying in the morning, save perhaps the smell of coffee brewing.