I Think That's The Important Thing -

A Recipe Has No Soul. You, As The Cook, Must Bring Soul To The Recipe.

You're Getting To Know Who The Great Chefs Are Through Their Books.

I Believe Fernand Point Is One Of The Last True Gourmands Of The 20th Century. His Ruminations Are Extraordinary And Thought-provoking. He Has Been An Inspiration For Legions Of Chefs.

One Of The Problems With Writing A Cookbook Is That Recipes Exist In The Moment.

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.