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

With passion, if you see the first asparagus of the springtime and you become passionate about it, so much the better, but three weeks later, when you’ve seen that asparagus every day now, passions have subsided. What’s going to make you treat the asparagus the same? It’s the desire.

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

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.

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

You're getting to know who the great chefs are through their books.

Anyone can make a good roast chicken.