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.