In the 1970s we got nouvelle cuisine, in which a lot of the old rules were kicked over. And then we had cuisine minceur, which people mixed up with nouvelle cuisine but was actually fancy diet cooking.

I was never a spy. I was with the OSS organization. We had a number of women, but we were all office help.

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

Forget the cheap white wine: go to beef and gin!

Moderation. Small helpings. Sample a little bit of everything. These are the secrets of happiness and good health.

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.

Just speak very loudly and quickly, and state your position with utter conviction, as the French do, and you'll have a marvelous time!