My favorite wines are Zinfandels.

I have no formal culinary training, right.

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.

One of the problems with writing a cookbook is that recipes exist in the moment.

Larousse is an invaluable tool for any cook. I've used this great resource all throughout my cooking career, and of course I look forward to the new edition. New information and knowledge are always welcome.

Any job worth doing is worth doing well. But to be able to do that, you have to do it over and over again.

I didnt want to be encumbered by what anyone elses abilities were, their equipment or environment or their ability to get certain products.