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.

I think that you’ve got to make something that pleases you and hope that other people feel the same way.

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

Whether it's destiny or fate or whatever, I don't think I could do a French Laundry anywhere else.

Good food is a good trend.

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

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.