My father was in real estate, banking, and land management. As family life, it was very conventional, happy, and comfortable. We weren't wealthy, but we were well-off.

I'm not wild about those twenty-four hour marinades

My father was in real estate, banking, and land management. As family life, it was very conventional, happy, and comfortable. We weren't wealthy, but we were well-off.

Be a fearless cook! Try out new ideas and new recipes, but always buy the freshest and finest ingredients, whatever they may be. Furnish your kitchen with the most solid and workmanlike equipment you can find. Keep your knives ever sharp and - toujours bon appetit!

I always give my bird a generous butter massage before I put it in the oven. Why? Because I think the chicken likes it -- and, more important, I like to give it.

I still feel that French cooking is the most important in the world, one of the few that has rules. If you follow the rules, you can do pretty well.

Just like becoming an expert in wine, you learn by drinking it, the best you can afford.