I saw how three or four ingredients, as long as they are of the highest and freshest quality, can be combined in a straightforward way to make a truly excellent and occasionally wondrous product.

Good food is very often, even most often, simple food.

If you are careful,' Garp wrote, 'if you use good ingredients, and you don't take any shortcuts, then you can usually cook something very good. Sometimes it is the only worthwhile product you can salvage from a day; what you make to eat. With writing, I find, you can have all the right ingredients, give plenty of time and care, and still get nothing. Also true of love. Cooking, therefore, can keep a person who tries hard sane.

If you appreciate its wonderful natural taste, simple food will nourish you and is better than medicine.

The best meals are those prepared by loving hands.

You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients.

"And in our approach, the ingredients always shine, with the end flavor always the most important goal".

Thus the one absolutely essential requirement for the art of cooking is a love for its raw materials: the shape and feel of eggs, the sniff of flour, or mint, or garlic, the marvelous form and shimmer of a mackerel, the marbled red texture of a cut of beef, the pale green translucence of fresh lettuce, the concentric ellipses of a sliced onion, and the weight, warmth, and resilience of flour–dusted dough under your fingers. The spiritual attitude of the cook will be all the more enriched if there is a familiarity with barns and vineyards, fishing wharves and dairies, orchards and kitchen gardens.

I have the simplest tastes. I am always satisfied with the best.

My tastes are simple: I am easily satisfied with the best.

This doesn’t just apply if your goal is to make art of lasting significance. Even if your goal is to make fast food, it will likely taste better if you experience the best fresh food available to you during the process. Level up your taste.

Just like becoming an expert in wine–you learn by drinking it, the best you can afford–you learn about great food by finding the best there is, whether simply or luxurious. The you savor it, analyze it, and discuss it with your companions, and you compare it with other experiences.

I'm asked a lot what the best thing about cooking for a living is. And it's this: to be a part of a subculture. To be part of a historical continuum, a secret society with its own language and customs. To enjoy the instant gratification of making something good with one's hands — using all one's senses. It can be, at times, the purest and most unselfish way of giving pleasure (thought oral sex has to be a close second).

But my favorite remained the basic roast chicken. What a deceptively simple dish. I had come to believe that one can judge the quality of a cook by his or her roast chicken. Above all, it should taste like chicken: it should be so good that even a perfectly simple, buttery roast should be a delight.