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.

Cooking is not about convenience and it's not about shortcuts. Our hunger for the twenty-minute gourmet meal, for one-pot ease and prewashed, precut ingredients has severed our lifeline to the satisfactions of cooking. Take your time. Take a long time. Move slowly and deliberately and with great attention.

Good food is a good trend.

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.

I believe Fernand Point is one of the last true gourmands of the 20th century. His ruminations are extraordinary and thought-provoking. He has been an inspiration for legions of chefs.

I like to drink young wines, wines which are robust and have a lot of forward fruit to them.

But once in a while you might see me at In and Out Burger; they make the best fast food hamburgers around.