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

The shellfish thing is very scary. You have to know the people you buy from and exactly where their wholesalers are getting the fish from.

Romance is the icing but love is the cake.

I don't use the word gourmet. The word doesn't mean anything anymore. 'Gourmet' makes it sound like someone is putting sherry wine in the corn-flake casserole.

The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.

Noncooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet.

Good french cooking cannot be produced by a zombie cook.