Once you have mastered a technique, you barely have to look at a recipe again

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.

Always start out with a larger pot than what you think you need.

Moderation. Small helpings. Sample a little bit of everything. These are the secrets of happiness and good health.

You don’t spring into good cooking naked. You have to have some training. You have to learn how to eat.

I believe in red meat. I often said: red meat and gin.

People were hysterical about Communism the way people today are hysterical about flag burning. I'm really against these people who try to show that they're great patriots, because they're not thinking, they're just being hysterical.