My childhood wasn't full of wonderful culinary memories.

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

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.

Food is such an important part of our lives, and sometimes we tend to diminish the importance of that, because we rely on conveniences or because our lives are so complicated. We forget about those moments that we can actually share around the table with our family, with our friends, with our loved ones.

For me, thats one of the important things about cooking. What was good enough yesterday may not be good enough today.

I think that's the important thing - being aware of that inspiration and being able to interpret it into something that's meaningful for you.

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