(On what her longevity is attributed to) Red meat and gin. |
Cooking with the Master Chefs. |
Find something you're passionate about and keep tremendously interested in it. |
He had us make some toast points, and he told us to crush the (slow-roasted) garlic out of its skin and spread it on the toast along with the chicken. Roasting tamed the garlic and gave it a lovely taste. It was absolutely delicious. |
I just hate health food |
I just hate health food |
I think the inner person is the most important. . . . I would like to see an invention that keeps the mind alert. That's what is important. |
I was 32 when I started cooking; up until then, I just ate. |
I wouldn't keep him around long if I didn't feed him well. |
In department stores, so much kitchen equipment is bought indiscriminately by people who just come in for men's underwear. |
In France, cooking is a serious art form and a national sport. |
It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
Life itself is the proper binge. |
Noncooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet. |
She answered, encouraging my interest in food and the food industry. |