Celebrity Quotes

We were kept at work, and permitted to speak with each other only on such subjects as related to the Convent, and all in the hearing of the old nuns who sat by us.
Sometimes in the dark of night I begin to think. And I wonder if Lee started all this violence.
The memory is like a cat scratching my heart.
Circumstances may cause interruptions and delays, but never lose sight of your goal.
Desire is the key to motivation, but it's determination and commitment to an unrelenting pursuit of your goal - a commitment to excellence - that will enable you to attain the success you seek.
Do it no matter what. If you believe in it, it is something very honorable. If somebody around you or your family does not understand it, then that's their problem. But if you do have a passion, an honest passion, just do it.
Everything comes to those who wait... except a cat.
If everything seems under control, you're just not going fast enough.
If you wait, all that happens is that you get older.
As they say in Italy, Italians were eating with a knife and fork when the French were still eating each other. The Medici family had to bring their Tuscan cooks up there so they could make something edible.
I just signed to do my next book with Ecco Press, a new primer or encyclopedia. This will be my take on what classic Italian cooking is.
In America, I would say New York and New Orleans are the two most interesting food towns. In New Orleans, they don't have a bad deli. There's no mediocrity accepted.
The passion of the Italian or the Italian-American population is endless for food and lore and everything about it.
There are pockets of great food in Spain, but there are also pockets of very mediocre food in Spain, and the same in Morocco and the same in Croatia and the same in Germany and the same in Austria.
There's a battle between what the cook thinks is high art and what the customer just wants to eat.
To eat the boiled head of a pig sliced like salami is very strange. It may seem cutting edge, but it's actually a lot older than any of the other traditional salami.
We would load up the yellow Cutlass Supreme station wagon and pick blackberries during blackberry season or spring onions during spring onion season. For us, food was part of the fabric of our day.
When I was in college, I used to write little ditties and short stories and poetry for my friends. Writing a book is another thing. It is so much different from my traditional day of dirty fingernails and greasy hair and hot pans.
You know, when you get your first asparagus, or your first acorn squash, or your first really good tomato of the season, those are the moments that define the cook's year. I get more excited by that than anything else.
I don't think it's by any means an end to my career.
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