Of course I made many boo-boos. At first this broke my heart, but then I came to understand that learning how to fix one's mistakes, or live with them, was an important part of becoming a cook.

Until I discovered cooking, I was never really interested in anything.

Wine is a living liquid containing no preservatives. Its life cycle comprises youth, maturity, old age, and death. When not treated with reasonable respect it will sicken and die.

You'll never know everything about anything, especially something you love.

Freshness is essential. That makes all the difference.

In the 1960s, you could eat anything you wanted, and of course, people were smoking cigarettes and all kinds of things, and there was no talk about fat and anything like that, and butter and cream were rife. Those were lovely days for gastronomy, I must say.

I'm very much for making everything safe. The more natural the means we use to raise our vegetables and get rid of bugs, the better.