“Generally a chef's book is like a calling card or a portfolio to display their personal work.”

“Some of the biggest changes have been in the process of generating business strategies—what I call “strategy work.” Around 1980, the received wisdom was to decentralize into business units, which would each generate a strategic plan. These plans were then amalgamated up the hierarchy, in some portfolio way, for senior management. That approach has all but disappeared, and we’ve seen a dramatic recentralization of strategy work.”

“Franci Interview with Henri Massis, 1938. Quoted in Massis's book Chefs, Paris, Plon 1939. Also quoted in Richard Griffiths, An Intelligent Person's Guide to Fascism. London : Duckworth Publishing, 2000.”

“I've been haunting bookshops and hiding behind display signs of TV chefs (Nigella is excellent to hide behind as she has a huge arse) as I spy on the short fiction section and see if anyone's tempted by my sweet bait. I've also been counting how many copies of the book are left in shops, and I've been covering other “upcoming” authors’ books with mine.”

“Chefs aren't celebrities: they're chefs.”

“You know, like they say: never trust a thin chef, or a doctor with leprosy.”

“How pleasant it is to respect people! When I see books, I am not concerned with how the authors loved or played cards; I see only their marvelous works.”

“My intention was to give a general outline, to sketch a general division and, as it were, a provisional plan of a domain that has not been studied so far and which should be the result of work for many generations of linguists. The reader is therefore requested to consider this book a simple introduction to the science which I propose to call semantics.”

“Without story books is like a person with no soul.”

“Some like to believe it's the book that chooses the person.”