As you get older, you shouldn't waste time drinking bad wine.

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.

The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.

Fat gives things flavor.

I think every woman should have a blowtorch.

As you get older, you shouldn't waste time drinking bad wine.

Many of the delicious soups you eat in French homes and little restaurants are made just this way, with a leek-and-potato base to which leftover vegetables or sauces and a few fresh items are added.