One of the secrets, and pleasures, of cooking is to learn to correct something if it goes awry; and one of the lessons is to grin and bear it if it cannot be fixed.

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

With enough butter, anything is good

I fell in love with the public, the public fell in love with me, and I tried to keep it that way.

I enjoy cooking with wine, sometimes I even put it in the food I'm cooking.

Because of media hype and woefully inadequate information, too many people nowadays are deathly afraid of their food, and what does fear of food do to the digestive system? ... I, for one, would much rather swoon over a few thin slices of prime beefsteak, or one small serving of chocolate mousse, or a sliver of foie gras than indulge to the full on such nonentities as fat-free gelatin puddings.

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