In the 1960s, you could eat anything you wanted, and of course, people were smoking cigarettes and all kinds of things, and there was no talk about fat and anything like that, and butter and cream were rife. Those were lovely days for gastronomy, I must say.

I don't use the word gourmet. The word doesn't mean anything anymore. 'Gourmet' makes it sound like someone is putting sherry wine in the corn-flake casserole.

We are so bemused by our own petard, that we are unable to look at things objectively.

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.

Always start out with a larger pot than what you think you need.

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

You have to eat to cook. You can't be a good cook and be a noneater. I think eating is the secret to good cooking.