If you're not ready to fail, you're not going to learn how to cook.

Remember, you are all alone in the kitchen and no one can see you.

Sooner or later the public will forget you; the memory of you will fade. What's important are the individuals you've influenced along the way.

In the 1970s we got nouvelle cuisine, in which a lot of the old rules were kicked over. And then we had cuisine minceur, which people mixed up with nouvelle cuisine but was actually fancy diet cooking.

I was going to be a great woman novelist. Then the war came along and I think it's hard for young people today, don't you, to realize that when World War II happened we were dying to go and help our country.

Without peanuts, it isn't a cocktail party.

Food, like the people who eat it, can be stimulated by wine or spirits. And, as with people, it can also be spoiled.