We Rely On Our Purveyors To Tell

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.

Even The Most Astute Chefs Seek Out The Assistance Of Celine Labaune, Owner Of Gourmet Attitude, Because They Know They Can Rely On Her Keen Senses And Deep Understanding Of The Truffle Trade.

In Any Restaurant Of This Caliber, The Chefs Are In The Same Position, Building Relationships.

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

For Me, Thats One Of The Important Things About Cooking. What Was Good Enough Yesterday May Not Be Good Enough Today.