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.

Some of the recipes in the book have evolved for us. Many haven't.

I can make dough in a machine faster than I can make it by hand, but I want to make it by hand, because I want to remember the way it feels. It's so important for me to make it by hand - whether it's a pasta dough or a pâte brisée. You become involved in it. You become personal with it. For me it's such a wonderful way to get satisfaction and gratification when I'm cooking.

I drank more wine when I wasn't working as much, to be honest.

I think that's the important thing - being aware of that inspiration and being able to interpret it into something that's meaningful for you.

The law of diminishing returns is something I really believe in.

I think every young cook wants to write a book.