The first meal was an object lesson of much variety. My father produced several kinds of food, ready to eat, without any cooking, from little tin cans that had printing all over them.

In the evening of the first day my father conducted us to the public baths.

His struggle for a bare living left him no time to take advantage of the public evening school. In time he learned to read, to follow a conversation or lecture; but he never learned to write correctly; and his pronunciation remains extremely foreign to this day.

One positive command he gave us: You shall love and honor your emperor. In every congregation a prayer must be said for the czar's health, or the chief of police would close the synagogue.

The czar always got his dues, no matter if it ruined a family.

Our mothers are racked with the pains of our physical birth; we ourselves suffer the longer pains of our spiritual growth.

We are not born all at once, but by bits. The body first, and the spirit later; and the birth and growth of the spirit, in those who are attentive to their own inner life, are slow and exceedingly painful.

The first meal was an object lesson of much variety. My father produced several kinds of food, ready to eat, without any cooking, from little tin cans that had printing all over them.

The apex of my civic pride and personal contentment was reached on the bright September morning when I entered the public school.

The czar was always sending us commands - you shall not do this and you shall not do that - till there was very little left that we might do, except pay tribute and die.

If education, culture, the higher life were shining things to be worshiped from afar, he had still a means left whereby he could draw one step nearer to them.

You heard on all sides that the brightest Jewish children were turned down if the examining officers did not like the turn of their noses.

No, the czar did not want us in the schools.

There was one public school for boys, and one for girls, but Jewish children were admitted in limited numbers - only ten to a hundred; and even the lucky ones had their troubles.

You went up to be examined with the other Jewish children, your heart heavy about that matter of your nose.

As we moved along in a little procession, I was delighted with the illumination of the streets. So many lamps, and they burned until morning, my father said, and so people did not need to carry lanterns.

On a royal birthday every house must fly a flag, or the owner would be dragged to a police station and be fined twenty-five rubles.

I ended up turning down a full scholarship of music at the conservatory to pay to go to cooking school.

You know, this is really a way of cooking. It's not my way. I'm deeply influenced by the Mediterranean way of being. I've spent a lot of time there. And I've sort of translated it; I've tried to make it available to people in this country to whom it might not be familiar.

You know, you've got serious pieces, you've got light pieces, you've got cooking segments, you've got health-related topics, so it's not as if they've had a unique personality from the get-go.

Are you casting asparagus on my cooking?

I just get all jacked up when we start cooking.

There are people who claim to be instinctive cooks, who never follow recipes or weigh anything at all. All I can say is they're not very fussy about what they eat. For me, cooking is an exact art and not some casual game.

Cooking is like love. It should be entered into with abandon or not at all.

I don't believe in low-fat cooking.

I played from the time I was seven years old. My father was my first baseman coach. I had opportunities that I never really pursued - with some Miami teams and a few larger colleges, and then I ended up bailing and began cooking.

I remember when I was in college, I used to watch Julia Child's cooking show during dinner and joke with my roommates about becoming a TV chef.

I'd love to learn to cook. I think the ladies like a guy who can cook. Also, there are lots of available ladies at cooking classes. Can you tell I'm single?

Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.

Whether one eats a cat or not is a personal choice, and I don't want to sway anyone one way or another. But if you do, there is one obvious cooking tip: Always remember to remove the bell from the cat's collar before cooking.

There are so many things that come into writing a recipe, and it's really important if you're writing for home cooks to be cooking like you are at home.

How is the government going to run without people like us? We make 35 percent of the bread in this country, and that much of the margarine, and cooking oil, and all the other things.

I guess I fell into cooking.

I was aiming for the cooks that I've talked to by teaching an online course and by traveling, listening to people who are really busy and harried but want to be cooking.

I do the cooking at home. Where we eat no more than 100 grams of meat a day and have 'tons' of fresh vegetables. I prepare the vegetables with a wide range of herbs, spices and such. We also keep on hand lots of fruit, yogurt and great breads.

My cooking is so bad my kids thought Thanksgiving was to commemorate Pearl Harbor.

The first meal was an object lesson of much variety. My father produced several kinds of food, ready to eat, without any cooking, from little tin cans that had printing all over them.

Once you understand the foundations of cooking - whatever kind you like, whether it's French or Italian or Japanese - you really don't need a cookbook anymore.

I started cooking when I was about 10. I have memories like when I was 6 or 7 with my mom, and when I was 12 I started getting real serious about cooking.

My mother was a good recreational cook, but what she basically believed about cooking was that if you worked hard and prospered, someone else would do it for you.

If people are going to be cooking the books, you're in trouble.

I like to get where the cabbage is cooking and catch the scents.

In large states public education will always be mediocre, for the same reason that in large kitchens the cooking is usually bad.

I love being at home and cooking and baking.

I don't like gourmet cooking or "this" cooking or "that" cooking. I like good cooking.

I watched my mother waste her life on housework and swore I'd never do that. Dave does the cooking.

Actually, I'm happiest in Williams-Sonoma in New York. That's a wonderful cooking store.

Just over 800 people were gathered around the cooking stage, all eager to learn about my five-minute flavor cooking. The demonstration had to be done right then and there, in front of everyone.

I grew up in France, my first language was French, and I tend to gravitate towards French cooking.