...no one is born a great cook, one learns by doing.

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

Forget the cheap white wine: go to beef and gin!

Ye gods! But you're not standing around holding it by the hand all this time. No. [...] [T]he dough takes care of itself. [...] While you cannot speed up the process, you can slow it down at any point by setting the dough in a cooler place [...] then continue where you left off, when you are ready to do so. In other words, you are the boss of that dough.

The only time to eat diet food is while you're waiting for the steak to cook.

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

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