My childhood wasn't full of wonderful culinary memories.

Larousse is an invaluable tool for any cook. I've used this great resource all throughout my cooking career, and of course I look forward to the new edition. New information and knowledge are always welcome.

One of the problems with writing a cookbook is that recipes exist in the moment.

Even the most astute chefs seek out the assistance of Celine Labaune, owner of Gourmet Attitude, because they know they can rely on her keen senses and deep understanding of the truffle trade.

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.

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.

I drank more wine when I wasn't working as much, to be honest.