I can make dough in a machine faster than I can make it by hand, but I want to make it by hand, because I want to remember the way it feels. It's so important for me to make it by hand - whether it's a pasta dough or a pâte brisée. You become involved in it. You become personal with it. For me it's such a wonderful way to get satisfaction and gratification when I'm cooking.

A cookbook must have recipes, but it shouldn't be a blueprint. It should be more inspirational; it should be a guide.

I don't think you could have a 7 with a manual. But I can't see having a BMW sports sedan without a manual.

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

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.

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

Let's face it: if you and I have the same capabilities, the same energy, the same staff, if the only thing that's different between you and me is the products we can get, and I can get a better product than you, I'm going to be a better chef.