Cooking was taken with such seriousness in France that even ordinary chefs were proud of their profession. That's what appealed to me.

If you're buying tomatoes pick them up and smell them-they should have a lovely perfume. They need to be kept at fifty degrees or above, particularly during the growing season, because that's when they develop their flavor.

I fell in love with the public, the public fell in love with me, and I tried to keep it that way.

Mastering the Art of French Cooking... doesn't mean it has to be fancy cooking, although it can be as elaborate as you wish.

Many of the delicious soups you eat in French homes and little restaurants are made just this way, with a leek-and-potato base to which leftover vegetables or sauces and a few fresh items are added.

I always try to buy just what I need. You get ideas as to what's in season and what's best. I think if you have a preconceived idea before shopping, that makes it difficult. You have to have an open mind.

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