Fat gives things flavor.

I had my first French meal and I never got over it. It was just marvelous. We had oysters and a lovely dry white wine. And then we had one of those lovely scalloped dishes and the lovely, creamery buttery sauce. Then we had a roast duck and I don't know what else.

We ought to enjoy our food, we ought to take time and care and prepare it correctly, and we ought to have fun doing it and make it a communal event.

There is nothing nicer than a kitchen really made for a cook. Things that are designed to be used always have an innate beauty.

...nothing is too much trouble if it turns out the way it should.

My father was in charge of managing the farm.

I love root vegetables: carrots, parsnips, and turnips.