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

You're getting to know who the great chefs are through their books.

I think if you can take one or two things from a cookbook, it's successful.

Even the most astute chefs seek out the assistance of Celine Labaune, owner of Gourmet Attitude, because they know they can rely on her keen senses and deep understanding of the truffle trade.

Once you understand the foundations of cooking - whatever kind you like, whether it's French or Italian or Japanese - you really don't need a cookbook anymore.

Its not about passion. Passion is something that we tend to overemphasize, that we certainly place too much importance on. Passion ebbs and flows. To me, it's about desire. If you have constant, unwavering desire to be a cook, then u'll be a great cook.

A recipe has no soul. You, as the cook, must bring soul to the recipe.