I think I generally try to buy the best quality and keep it simple. I don't try to make too many decorations, too many things with it.

I believe that London is the most exciting food city in Europe.

Nutrition is just so important to me, mostly especially for children.

I think the time of the formal dinners is over.

My passion for writing cookbooks really came from my love of collecting cookbooks.

I would say that I mostly use Kosher Salt for seasoning my water and flour. I love sea salt, too. I think both are just fine, as long as it's not iodized salt.

It was a revolution, but now it is an evolution. People know more ingredients, people know more techniques, and people look for more ingredients they've never looked for before. In the '80s, you couldn't find raw tuna in any restaurant that wasn't Japanese. Now, you can't find any restaurant without it or sashimi.