I think the trouble with artists or chefs who whine about criticism is that if you love the good reviews, you have to at least read the bad ones.

How wonderful it was to love something without the compromise of language.

The only advice I can give to aspiring writers is don't do it unless you're willing to give your whole life to it. Red wine and garlic also helps.

We are delightfully trapped by our memories. I can't drink a bottle of Chateauneuf-du-Pape Vieux Telegraphe without revisiting a hotel bistro in Luzerne, Switzerland, where I ate a large bowl of a peppery Basque baby goat stew. A sip and a bite. A bite and sip. Goose bumps come with the divine conjunction of food and wine.

Some people hear their own inner voices with great clearness. And they live by what they hear. Such people become crazy... or they become legend.

I work every morning, all morning, sometimes in the afternoons. Then sometimes I hunt in the afternoons - quail, doves, grouse up north - but just to stay alive, because writers die from their lifestyle but also from their lack of movement.