My childhood wasn't full of wonderful culinary memories.

Success is measured by the memories you create.

We rely on our purveyors to tell us what's available and what's good.

I think every young cook wants to write a book.

A recipe has no soul. You, as the cook, must bring soul to the recipe.

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.

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