Great Cooking Favors The Prepared Hands.

If You Have Extraordinary Bread And Extraordinary Butter, It's Hard To Beat Bread And Butter.

The Menus That Remain, For Me, Are Really The Menus That You Have With Your Good Friends, With Your Wife, With Your Mother, With Your Kids. These Are What Stay In Your Mind.

All The Great Chefs I Know - Thomas Keller, Jean-georges Vongerichten - They Are Technicians First.

When I Pair Food And Wine, I Start With The Food. If I Have A Beautiful Roasted Bird, I Might Choose A Cabernet Or Pinot Noir, Or Maybe A Syrah, Depending On The Sauce And What Is In My Cellar.

When I Left To Go Into Apprenticeship In 1949, It Was Only Four Years After The War, And People Don't Realize, We Still Had Tickets For Butter, Meat And So Forth In France Until 1947. It's Not Like The End Of The War, Everything Was Plentiful - It Wasn't.