Good french cooking cannot be produced by a zombie cook.

It's simply a very romantic place. Just one look at any of those streets, and you couldn't be anywhere else - it's so beautiful, and there's that location, and the sense of the free spirit. Who couldn't become ravenous in such a place?

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

My father was in real estate, banking, and land management. As family life, it was very conventional, happy, and comfortable. We weren't wealthy, but we were well-off.

The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken.

My mother was independent. She had grown up in Dalton and Pittsfield, in western Massachusetts, and she was one of the first women drivers in that area.

I love root vegetables: carrots, parsnips, and turnips.