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.

The only thing that will make a souffle fall is if it knows you're afraid of it.

In a house without a genuine kitchen, one of the delights of growing up is lost.

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.

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

Good cheese needs good companions.

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