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

I think every young cook wants to write a book.

Whether it's destiny or fate or whatever, I don't think I could do a French Laundry anywhere else.

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.

It wasn't about mechanics; it was about a feeling, wanting to give someone something, which in turn was really gratifying. That really resonated for me.

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.

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