Because of media hype and woefully inadequate information, too many people nowadays are deathly afraid of their food, and what does fear of food do to the digestive system? ... I, for one, would much rather swoon over a few thin slices of prime beefsteak, or one small serving of chocolate mousse, or a sliver of foie gras than indulge to the full on such nonentities as fat-free gelatin puddings.

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

Freshness is essential. That makes all the difference.

I think every woman should have a blowtorch.

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.

If you're afraid of butter, use cream.

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.