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.

Anyone can make a good roast chicken.

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

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

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

Success is measured by the memories you create.

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.