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"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."
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"I was 32 when I started cooking; up until then, I just ate."
Author Name
Personal Development
"Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using."
Author Name
Personal Development
"Jennifer Anne had prepared some complicated-looking recipe involving chicken breasts stuffed with sweet potatoes topped with a vegetable glaze. They looked perfect, but it was the kind of dish where you just knew someone had to have been pawing at your food for a long while to get it just right, their fingers all in what now you were having to stick in your mouth."
Author Name
Personal Development
"I don't believe in low-fat cooking."
Author Name
Personal Development
"I sometimes think the chef end of cooking is not the real end of cooking. Cooking is all about homes and gardens, it doesn't happen in restaurants."
Author Name
Personal Development
"I don't like gourmet cooking or "this" cooking or "that" cooking. I like good cooking."
Author Name
Personal Development
"Cooking is actually quite aggressive and controlling and sometimes, yes, there is an element of force-feeding going on."
Author Name
Personal Development
"I just get all jacked up when we start cooking."
Author Name
Personal Development
"I have a lot of cooking tools. In fact I have a whole drawer full of knives. Cooking tools, especially cutlery, are my toys."
Author Name
Personal Development
"I'm a homebody, I'd rather be in the kitchen cooking than hanging out in a bar."
Author Name
Personal Development
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"The book is there for inspiration and as a foundation, the fundamentals on which to build."
Inspirational
"We go through our careers and things happen to us. Those experiences made me what I am."
Career
"The law of diminishing returns is something I really believe in."
Law
"They know what my standards are. They know what I need and how to get it to me, and they know how to communicate with me if for some reason they can't get it."
Reason
"Now the restaurants have begun to catch up with the wine-making; there are numerous great restaurants in Napa Valley, and it's wonderful because the people are there for just that: great food and great wine."
Food
"I hope the cooks who are working for me now are getting that kind of experience so they can use what they're learning now as a foundation for a great career."
Experience
"Then, as the day progresses, depending on how the product is coming in - for instance, the fish man will fax us and say black bass is great - throughout the day, we'll also make judgment calls and adapt to what's available."
Day
"You're getting to know who the great chefs are through their books."
Books
"Whether it's destiny or fate or whatever, I don't think I could do a French Laundry anywhere else."
Destiny
"I drank more wine when I wasn't working as much, to be honest."
Wine
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