I was 32 when I started cooking; up until then, I just ate.
I'm not wild about those twenty-four hour marinades
The tomato hides its griefs. Internal damage is hard to spot.
...nothing is too much trouble if it turns out the way it should.
I think careful cooking is love, don't you?
Cooking was taken with such seriousness in France that even ordinary chefs were proud of their profession. That's what appealed to me.