It wasn't about mechanics; it was about a feeling, wanting to give someone something, which in turn was really gratifying. That really resonated for me.

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

In any restaurant of this caliber, the chefs are in the same position, building relationships.

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

I wanted to learn everything I could about what it takes to be a great chef. It was a turning point for me.

Success is measured by the memories you create.

When you acknowledge, as you must, that there is no such thing as perfect food, only the idea of it, then the real purpose of striving toward perfection becomes clear: to make people happy, that is what cooking is all about.