I wanted to write about what we were doing at the French Laundry, the recipes and the stories.

Hopefully, imparting what's important to me, respect for the food and that information about the purveyors, people will realize that for a restaurant to be good, so many pieces have to come together.

I believe Fernand Point is one of the last true gourmands of the 20th century. His ruminations are extraordinary and thought-provoking. He has been an inspiration for legions of chefs.

I don't think you could have a 7 with a manual. But I can't see having a BMW sports sedan without a manual.

I think that you’ve got to make something that pleases you and hope that other people feel the same way.

I like to drink young wines, wines which are robust and have a lot of forward fruit to them.

I wanted to learn everything I could about what it takes to be a great chef. It was a turning point for me.