You’ll never know everything about anything, especially something you love.
Cooking hasn’t yet been accepted as the art form it is. It should be on the level with any of the other art forms.
Once you have mastered a technique, you barely have to look at a recipe again.
Fat gives things flavor.
I love to teach – that’s my role.
I was thirty-seven years old and still discovering who I was.
I’m not wild about those twenty-four hour marinades.
The secret of a happy marriage is finding the right person. You know they’re right if you love to be with them all the time.
I think one of the terrible things today is that people have this deathly fear of food: fear of eggs, say, or fear of butter. Most doctors feel that you can have a little bit of everything.
As we say in the American Institute of Wine and Food, small helpings, no seconds. A little bit of everything. No snacking. And have a good time.
One of the secrets, and pleasures, of cooking is to learn to correct something if it goes awry; and one of the lessons is to grin and bear it if it cannot be fixed.
The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken.
Romance is the icing but love is the cake.
Everything can have drama if it’s done right. Even a pancake.
I’m awfully sorry for people who are taken in by all of today’s dietary mumbo jumbo. They are not getting any enjoyment out of their food.
You must have discipline to have fun.
The American poultry industry had made it possible to grow a fine-looking fryer in record time and sell it at a reasonable price, but no one mentioned that the result usually tasted like the stuffing inside of a teddy bear.
Cooking well doesn’t mean cooking fancy.
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.
I’m very much for making everything safe. The more natural the means we use to raise our vegetables and get rid of bugs, the better.