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

Fake food -- I mean those patented substances chemically flavored and mechanically bulked out to kill the appetite and deceive the gut -- is unnatural, almost immoral, a bane to good eating and good cooking.

The American poultry industry had made it possible to grow a fine-looking fryer in record time and sell it at a reasonable price, but no one mentioned that the result usually tasted like the stuffing inside of a teddy bear.

I'm afraid that surprise, shock, and regret is the fate of authors when they finally see themselves on the page.

The sweetness and generosity and politeness and gentleness and humanity of the French had shown me how lovely life can be if one takes time to be friendly.

We hit it off immediately, especially Helene, who was a 'swallow-life-in-big-gulps' kind of person.

...nothing is too much trouble if it turns out the way it should.