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

Anyone can make a good roast chicken.

The law of diminishing returns is something I really believe in.

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

Once you understand the foundations of cooking - whatever kind you like, whether it's French or Italian or Japanese - you really don't need a cookbook anymore.

I think that you’ve got to make something that pleases you and hope that other people feel the same way.

Cooking is not about convenience and it's not about shortcuts. Our hunger for the twenty-minute gourmet meal, for one-pot ease and prewashed, precut ingredients has severed our lifeline to the satisfactions of cooking. Take your time. Take a long time. Move slowly and deliberately and with great attention.