“I didn't want to be a chef: just a cook. And my experiences in Italy had taught me why. For millennia, people have known how to make their food. They have understood animals and what to do with them, have cooked with the seasons and had a farmer's knowledge of the way the planet works. They have preserved the conditions of preparing food, handed down through generations, and have come to know them as expressions of their families. People don't have this kind of knowledge today, even though it seems as fundamental as the earth, and, it's true, those who have it tend to be professionals -- like chefs. But I didn't want this knowledge in order to be a professional; just to be more human. (313)”

“When I was nine, I had a babysitter who didn't want to hurt anything. She put it just like that when I asked her why she wasn't having chicken with my older brother and me: "I don't want to hurt anything." [...] What our babysitter said made sense to me, not only because it seemed true, but because it was the extension to food of everything my parents had taught me. We don't hurt family members. We don't hurt friends or strangers. We don't even hurt upholstered furniture. My not having thought to include animals in that list didn't make them the exceptions to it. It just made me a child, ignorant of the world's workings. Until I wasn't. At which point I had to change my life.”

“With the exception of professional rationalists, today people despair of true knowledge. If only the significant history of human thought were to be written, it would have to be he history of its successive regrets and its impotences.”

“I feel that all knowledge should be in the free-trade zone. Your knowledge, my knowledge, everybody's knowledge should be made use of. I think people who refuse to use other people's knowledge are making a big mistake. Those who refuse to share their knowledge with other people are making a great mistake, because we need it all. I don't have any problem about ideas I got from other people. If I find them useful, I'll just ease them right in and make them my own.”

“Ayame: In fact, perhaps it would be easier if we just discussed me instead.Yuki: What would be the point in that?Ayame: Oh, in that case, I should be prepared to talk about why I chose this lyrical professional overflowing with fantasy! It's because I wanted to create something. Even I, who have a charisma that wafts of noble refinement, have times when I lose confidence! Ans so I had this uncontrollable urge to try making something. Anything, it didn't matter what. It just so happened that dress-making suited me best.... I just wanted to make sure that I had the power to make something. Maybe I wanted to know if I could create something with my own hands. If there could be something that couldn't exist without me.”

“There are two kinds of people in this world: the ones who don't cook out of and have NEVER cooked out of THE I HATE TO COOK BOOK, and the other kind...The I HATE TO COOK people consist mainly of those who find other things more interesting and less fattening, and so they do it as seldom as possible. Today there is an Annual Culinary Olympics, with hundreds of cooks from many countries ardently competing. But we who hate to cook have had our own Olympics for years, seeing who can get out of the kitchen the fastest and stay out the longest." - Peg Bracken”