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“I've thought at length about stocks and leftovers. How much should I buy? What should I cook? How long should I keep it? I've thought about it and found an answer: do what you would for a large family. With fish: raw on the first day, cooked the next if it hasn't been eaten, made into terrine on the third and soup on the fourth. That's what my grandmother does. That's what most women do and no one's ever died from it. How do I know? It would have been in the paper. With meat it's the same, except I think tartar is a bit vulgar, so I cook my meat the day I buy it, then it becomes meatballs, soft little meatballs with coriander and cumin, celery tops, fronds of chervil, cream, lemon and tomatoes, roasted in garlic. There's no third chance for meat. Well there is and there isn't. I'm not allowed to write about it. With vegetables it's even more straightforward: raw, cooked, puréed, in soup, as stock. It's the same for fruits. Dairy products are such a help: they hold up well. I have a particular weakness for them. I trust them completely. Juices, of every sort, are kept separately in glass jugs. Very important, glass jugs. That's something else I got from my grandmother.” — Agnès Desarthe