I admired the English immensely for all that they had endured, and they were certainly honorable, and stopped their cars for pedestrians, and called you “sir” and “madam,” and so on. But after a week there, I began to feel wild. It was those ruddy English faces, so held in by duty, the sense of “what is done” and “what is not done,” and always swigging tea and chirping, that made me want to scream like a hyena

...the waiters carried themselves with a quiet joy, as if their entire mission in life was to make their customers feel comfortable and well tended.

There is nothing nicer than a kitchen really made for a cook. Things that are designed to be used always have an innate beauty.

I believe in red meat. I often said: red meat and gin.

I enjoy cooking with wine, sometimes I even put it in the food I'm cooking.

We ought to enjoy our food, we ought to take time and care and prepare it correctly, and we ought to have fun doing it and make it a communal event.

Always start out with a larger pot than what you think you need.