The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken.

If you're buying tomatoes pick them up and smell them-they should have a lovely perfume. They need to be kept at fifty degrees or above, particularly during the growing season, because that's when they develop their flavor.

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

Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?

Pro-choice is the only way to be-- because women are human beings, after all, and should be treated as such.

Too much trouble,' 'Too expensive,' or 'Who will know the difference' are death knells for good food. ... Cooking is not a particularly difficult art, and the more you cook and learn about cooking, the more sense it makes.

In France cooking is a serious art form and a national sport. I think the French enjoy the complication of the art form and the cooking for cooking's sake. You can talk with a concierge or police officer about food in France as a general rule. It is not the general rule here. Classical cuisine, which I hope we are going back to, means certain ways of doing things and certain ways of not doing things. If you know classical French cooking you can do anything. If you don't know the basics, you turn out slop.