“If we were taught to cook as we are taught to walk, encouraged first to feel for pebbles with our toes, then to wobble forward and fall, then had our hands firmly tugged on so we would try again, we would learn that being good at it relies on something deeply rooted, akin to walking, to get good at which we need only guidance, senses, and a little faith. We aren't often taught to cook like that, so when we watch people cook naturally, in what looks like an agreement between cook and cooked, we think that they were born with an ability to simply know that an egg is done, that the fish needs flipping, and that the soup needs salt. Instinct, whether on the ground or in the kitchen, is not a destination but a path.”

“Great meals rarely start at points that all look like beginnings. They usually pick up where something else leaves off. This is how most of the best things are made - imagine if the world had to begin from scratch each dawn: a tree would never grow, nor would we ever get to see the etchings of gentle rings on a clamshell... Meals' ingredients must be allowed to topple into one another like dominos. Broccoli stems, their florets perfectly boiled in salty water, must be simmered with olive oil and eaten with shaved Parmesan on toast; their leftover cooking liquid kept for the base for soup, studded with other vegetables, drizzled with good olive oil, with the rind of the Parmesan added for heartiness. This continuity is the heart and soul of cooking.”

“He said we were all cooked but we were all right as long as we did not know it. We were all cooked. The thing was not to recognize it. The last country to realize they were cooked would win the war.”

“We were brought up to be very independent. Our parents taught us that we were given certain talents and we needed to pursue them -- that we shouldn't go through life relying on others when we had all these abilities.”

“In our dreams we can have our eggs cooked exactly how we want them, but we can't eat them.”

“Because cooks love the social aspect of food, cooking for one is intrinsically interesting. A good meal is like a present, and it can feel goofy, at best, to give yourself a present. On the other hand, there is something life affirming in taking the trouble to feed yourself well, or even decently. Cooking for yourself allows you to be strange or decadent or both. The chances of liking what you make are high, but if it winds up being disgusting, you can always throw it away and order a pizza; no one else will know. In the end, the experimentation, the impulsiveness, and the invention that such conditions allow for will probably make you a better cook.”

“We need, between us and the fish which, if we saw it for the first time cooked and served on a table, would not appear worth the endless shifts and wiles required to catch it, the intervention, during our afternoons with the rod, of the rippling eddy to whose surface come flashing, without our quite knowing what we intend to do with them, the bright gleam of flesh, the hint of a form, in the fluidity of a transparent and mobile azure.”