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"Yes, I very much like to have a personal stake in what I'm writing about."
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"And there never was an apple, in Adam's opinion, that wasn't worth the trouble you got into for eating it."
Author Name
Personal Development
"In the middle section of the book Mirabelle breaks into not one, but two houses near Belgravia Books. I had fun scoping these out - checking which windows looked least secure and figuring out how to scale the mews houses to the rear to get her inside. A man came out at one point, 'What are you doing?' he questioned me. 'The thing is, I'm writing a book,' I started with a smile. He waved me off, his hand as wide as a tennis racket. 'Everyone is writing a book, my dear,' he said. Between you and I, it's his house that MIrabelle ends up breaking into."
Author Name
Personal Development
"I write because, as wonderful as life is - and it is truly wonderful - it isn't enough. It does not, for example, contain dragons. I find this unsatisfactory. So I read. And I write."
Author Name
Personal Development
"After each of his books, the writer, for a while, feels once again that he can now die happy."
Author Name
Personal Development
"When you put down the good things you ought to have done and leave out the bad things you did do - well that's memoirs."
Author Name
Personal Development
"In writing, you must kill all your darlings."
Author Name
Personal Development
"A writer paradoxically seeks the truth and tells lies every step of the way. It's a lie if you make something up. But you make it up in the name of the truth, and then you give your heart to expressing it clearly."
Author Name
Personal Development
"You spill a lot of beans in historical fiction. Crime fiction is about spilling no beans at all. You spill the least beans you possibly can. So because I had already written historical fiction before I was really good at the spilling beans section, but the new skill I had to learn when I was writing Brighton Belle was difficult. I had to avoid the equivalent of shouting, "this character's a murderer! Look who did it!."
Author Name
Personal Development
"It just happens to be the way that I'm made. I have to write things down to feel I fully comprehend them."
Author Name
Personal Development
"Don't say it was delightful; make us say delightful when we've read the description. You see, all those words (horrifying, wonderful, hideous, exquisite) are only like saying to your readers Please will you do the job for me."
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Personal Development
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"My work has also motivated me to put a lot of time into seeking out good food and to spend more money on it."
Food
"My writing is remarkably non-confessional; you actually learn very little about me."
Writing
"The things journalists should pay attention to are the issues the political leadership agrees on, rather than to their supposed antagonisms."
Leadership
"Every major food company now has an organic division. There's more capital going into organic agriculture than ever before."
Food
"As long as one egg looks pretty much like another, all the chickens like chicken, and beef beef, the substitution of quantity for quality will go unnoticed by most consumers, but it is becoming increasingly apparent to anyone with an electron microscope or a mass spectrometer that, truly, this is not the same food."
Society
"In corn, I think I've found the key to the American food chain. If you look at a fast-food meal, a McDonald's meal, virtually all the carbon in it - and what we eat is mostly carbon - comes from corn."
Food
"Today it [high fructose corn syrup] is the most valuable food product refined from corn, accounting for 530 million bushels every year. (A bushel of corn yields 33 pounds of fructose)"
Science
"This is part of human nature, the desire to change consciousness."
Change
"We know there is a deep reservoir of food wisdom out there, or else humans would not have survived to the extent we have. Much of this food wisdom is worth preserving and reviving and heeding."
Knowledge
"French cooking is really the result of peasants figuring out how to extract flavor from pedestrian ingredients. So most of the food that we think of as elite didn't start out that way."
Cooking
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