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.

The more you know, the more you can create. There's no end to imagination in the kitchen.

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.

Sooner or later the public will forget you; the memory of you will fade. What's important are the individuals you've influenced along the way.

I was thirty-seven years old and still discovering who I was.

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.

I was going to be a great woman novelist. Then the war came along and I think it's hard for young people today, don't you, to realize that when World War II happened we were dying to go and help our country.