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'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.

Cooking was taken with such seriousness in France that even ordinary chefs were proud of their profession. That's what appealed to me.

Just like becoming an expert in wine–you learn by drinking it, the best you can afford–you learn about great food by finding the best there is, whether simply or luxurious. The you savor it, analyze it, and discuss it with your companions, and you compare it with other experiences.

In department stores, so much kitchen equipment is bought indiscriminately by people who just come in for men's underwear.

I have trouble with toast. Toast is very difficult. You have to watch it all the time or it burns up.

Dining with one's friends and beloved family is certainly one of life's primal and most innocent delights, one that is both soul-satisfying and eternal.