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

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.

I think every young cook wants to write a book.

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.

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

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

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