I Always Try To Buy Just What

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.

I Don't Believe In Twisting Yourself Into Knots Of Excuses And Explanations Over The Food You Make.... Usually One's Cooking Is Better Than One Thinks It Is. And If The Food Is Truly Vile...then The Cook Must Simply Grit Her Teeth And Bear It With A Smile.

Too Much Trouble," "too Expensive," Or "who Will Know The Difference" Are Death Knells For Good Food.

In The 1970s We Got Nouvelle Cuisine, In Which A Lot Of The Old Rules Were Kicked Over. And Then We Had Cuisine Minceur, Which People Mixed Up With Nouvelle Cuisine But Was Actually Fancy Diet Cooking.

The Only Real Stumbling Block Is Fear Of Failure. In Cooking You've Got To Have A What-the-hell Attitude.