Vegetables to me are - I don't want to say the most exciting part of cooking, but certainly a very exciting part of cooking, because they continue to change. They come into season and they go through different phases.

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

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.

I drank more wine when I wasn't working as much, to be honest.

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

Repetition is the mother of perfection. If there is true perfection, it's about doing something over and over again. I truly think that if somebody does a recipe they've never done before and gets it right, they're probably more lucky than they are talented.

I think every young cook wants to write a book.