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

...operational proof...it's all theory until you see for yourself whether or not something works.

In the 1960s, you could eat anything you wanted, and of course, people were smoking cigarettes and all kinds of things, and there was no talk about fat and anything like that, and butter and cream were rife. Those were lovely days for gastronomy, I must say.

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

When I got to France I realized I didn't know very much about food at all. I'd never had a real cake. I'd had those cakes from cake mixes or the ones that have a lot of baking powder in them. A really good French cake doesn't have anything like that in it - it's all egg power.

There is nothing nicer than a kitchen really made for a cook. Things that are designed to be used always have an innate beauty.

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