I Was Thirty-seven Years Old And Still

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.

I Found That The Recipes In Most - In All - The Books I Had Were Really Not Adequate. They Didn't Tell You Enough... I Won't Do Anything Unless I'm Told Why I'm Doing It. So I Felt That We Needed Fuller Explanations So That If You Followed One Of Those Recipes, It Should Turn Out Exactly Right.

My, I Get So Depressed After A Poor Meal; That's Why I Can Never Stay In England For More Than A Week.

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.

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