The kitchen, reasonably enough, was the scene of my first gastronomic adventure. I was on all fours. I crawled into the vegetable bin, settled on a giant onion and ate it, skin and all. It must have marked me for life, for I have never ceased to love the hearty flavor of raw onions.

Too few people understand a really good sandwich.

The secret of good cooking is, first, having a love of it.

No vegetable exists which is not better slightly undercooked.

Goodness, how much there is to learn about food!

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 don't like gourmet cooking or 'this' cooking or 'that' cooking. I like good cooking.