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.

We go through our careers and things happen to us. Those experiences made me what I am.

I have no formal culinary training, right.

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

I think if you can take one or two things from a cookbook, it's successful.

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

I think every young cook wants to write a book.