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

One of the secrets, and pleasures, of cooking is to learn to correct something if it goes awry; and one of the lessons is to grin and bear it if it cannot be fixed.

It's a shame to be caught up in something that doesn't absolutely make you tremble with joy.

The egg can be your best friend if you just give it the right break

Just like becoming an expert in wine, you learn by drinking it, the best you can afford.

As we say in the American Institute of Wine and Food, small helpings, no seconds. A little bit of everything. No snacking. And have a good time.

Sometimes ... it takes me an entire day to write a recipe, to communicate it correctly. It's really like writing a little short story.