You don't know when inspiration is going to come. But you have to be aware of what's going on around you, so that at any moment, when inspiration happens, you're ready for it and you interpret it.

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

Good food is a good trend.

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

I like to drink young wines, wines which are robust and have a lot of forward fruit to them.

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 have no formal culinary training, right.