It has always been my intention to teach students to enjoy food for God's gift that it is, and to be able to create good dishes in their kitchens because that is where good memories and social life have their beginnings. Short cuts, whether to do with time or ingredients are usually bad for good cooking and therefore are of no interest to me.

Henri-Etienne Lévy is one of those superb cooks and teachers who work at home. He has been imparting the techniques of classical French cooking for twenty years through classes he calls "La Cuisine Sans Peur" ("Cooking Without Fear").
- Polly Frost, New York Times