Anyone can make a good roast chicken.

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

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.

They know what my standards are. They know what I need and how to get it to me, and they know how to communicate with me if for some reason they can't get it.

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

I like to drink young wines, wines which are robust and have a lot of forward fruit to them.

But once in a while you might see me at In and Out Burger; they make the best fast food hamburgers around.