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.

It's a shame to be caught up in something that doesn't absolutely make you tremble with joy.

The sweetness and generosity and politeness and gentleness and humanity of the French had shown me how lovely life can be if one takes time to be friendly.

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

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

If you don't pick your audience, you're lost because you're not really talking to anybody.

Never apologize for your cooking.