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

Noncooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet.

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.

I still feel that French cooking is the most important in the world, one of the few that has rules. If you follow the rules, you can do pretty well.

I never feel lonely in the kitchen. Food is very friendly.

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.

I was thirty-seven years old and still discovering who I was.