I'd like for people to be able to go to the universities and get a degree in fine arts-gastronomy.

I fell in love with the public, the public fell in love with me, and I tried to keep it that way.

Of course I made many boo-boos. At first this broke my heart, but then I came to understand that learning how to fix one's mistakes, or live with them, was an important part of becoming a cook.

In my generation, except for a few people who'd gone into banking or nursing or something like that, middle-class women didn't have careers. You were to marry and have children and be a nice mother. You didn't go out and do anything. I found that I got restless.

I'm not wild about those twenty-four hour marinades

I’m awfully sorry for people who are taken in by all of today’s dietary mumbo jumbo. They are not getting any enjoyment out of their food.

Some children like to make castles out of their rice pudding, or faces with raisins for eyes. It is forbidden -- so sternly that, when they grow up, they take a horrid revenge by dying meringues pale blue or baking birthday cakes in the form of horseshoes or lyres or whatnot.