There are pockets of great food in Spain, but there are also pockets of very mediocre food in Spain, and the same in Morocco and the same in Croatia and the same in Germany and the same in Austria.

Finishing food is about the tiny touches. In the last seconds you can change everything.

Passion is what adds so much value to life. And if you think about the things that you do, there's so much juice potential for them if you do it.

I was at a party, and some squiggly looking dude with a bow tie came up and said, 'How'd you like to be on TV?' Turns out he was the programming guy at the Food Network. They had me come into the office, and I did a 'Ready, Set, Cook' with Emeril Lagasse, I believe.

You have to be generous if you want to spend your time making someone else dinner. Even if you're charging, you're still giving.

I'm a big fan of featuring all of the local shellfish and seafood provided.

I just signed to do my next book with Ecco Press, a new primer or encyclopedia. This will be my take on what classic Italian cooking is.