Good french cooking cannot be produced by a zombie cook.

We ought to enjoy our food, we ought to take time and care and prepare it correctly, and we ought to have fun doing it and make it a communal event.

People liked to eat veal until they saw pictures of these darling little animals with brown eyes. Veal calves been raised the same way for centuries.

Be a fearless cook! Try out new ideas and new recipes, but always buy the freshest and finest ingredients, whatever they may be. Furnish your kitchen with the most solid and workmanlike equipment you can find. Keep your knives ever sharp and - toujours bon appetit!

Cassoulet, that best of bean feasts, is everyday fare for a peasant but ambrosia for a gastronome, though its ideal consumer is a 300-pound blocking back who has been splitting firewood nonstop for the last twelve hours on a subzero day in Manitoba.

I'm very much for making everything safe. The more natural the means we use to raise our vegetables and get rid of bugs, the better.

Cooking may be a creative art, but it's also a wonderful full-time hobby.