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

Nothing is quite as intoxicating as the smell of bacon frying in the morning, save perhaps the smell of coffee brewing.

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

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

Goodness, how much there is to learn about food!

Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.

When I walk into a market I may see a different cut of meat or an unusual vegetable and think, ‘I wonder how it would be if I took the recipe for that sauce I had in Provence and put the two together?’ So I go home and try it out. Sometimes my idea is a success and sometimes it is a flop, but that is how recipes are born. There really are not recipes, only millions of variations sparked by someone’s imagination and desire to be a little creative and different. American cooking is built, after all, on variations of old recipes from around the world.