Good food is a good trend.
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.
Some of the recipes in the book have evolved for us. Many haven't.
We go through our careers and things happen to us. Those experiences made me what I am.
We rely on our purveyors to tell us what's available and what's good.