I love Alton Brown's show 'Good Eats,' about the chemistry of food. It's really thoughtful.

I'm really a scientist. I follow recipes exactly - until I decide not to. And then I'll follow something else exactly. I may decide I could turn this peach tart into a plum tart, but if I'm following a recipe, I follow it exactly.

I've taught myself how to use good, fresh ingredients and to prepare them as simply as possible by cooking only to enhance their intrinsic flavors.

If it's a cocktail party, I generally make five or six different things, and I try to choose recipes that feel like a meal: a chicken thing, a fish or shrimp thing, maybe two vegetable things, and I think it's fun to end the cocktail party with a sweet thing.

When I wrote 'Barefoot in Paris,' I wanted to make simple recipes that you could make at home that tasted like French classics.

I always like to have flowers on the table. I think they make it look special.

I like almonds as a snack - keeps your energy up but doesn't fill you up.