I love to teach - that's my role.

Food like love is a deeply emotional matter.

Food, like the people who eat it, can be stimulated by wine or spirits. And, as with people, it can also be spoiled.

It's a shame to be caught up in something that doesn't absolutely make you tremble with joy.

Cassoulet, that best of bean feasts, is everyday fare for a peasant but ambrosia for a gastronome, though its ideal consumer is a 300-pound blocking back who has been splitting firewood nonstop for the last twelve hours on a subzero day in Manitoba.

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

You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients.