It's one thing you aspire to: someday, you'll be able to write a book.

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.

Some of the recipes in the book have evolved for us. Many haven't.

I like to drink young wines, wines which are robust and have a lot of forward fruit to them.

You're getting to know who the great chefs are through their books.

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.

We go through our careers and things happen to us. Those experiences made me what I am.

Let's face it: if you and I have the same capabilities, the same energy, the same staff, if the only thing that's different between you and me is the products we can get, and I can get a better product than you, I'm going to be a better chef.

My childhood wasn't full of wonderful culinary memories.

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.

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.

It's one thing you aspire to: someday, you'll be able to write a book.

Your idea of that dish has evolved, and if you're a cook, you can start thinking in different ways about it, maybe even a different way than I think about it.

Food should be fun.

But once in a while you might see me at In and Out Burger; they make the best fast food hamburgers around.

In any restaurant of this caliber, the chefs are in the same position, building relationships.

My favorite wines are Zinfandels.

I drank more wine when I wasn't working as much, to be honest.

The law of diminishing returns is something I really believe in.

I think every young cook wants to write a book.

Hopefully, imparting what's important to me, respect for the food and that information about the purveyors, people will realize that for a restaurant to be good, so many pieces have to come together.

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.

A kaiseki meal is like that, very small courses over a long period of time.

When I go out to eat, it's usually something moderate in style.

We rely on our purveyors to tell us what's available and what's good.

Whether it's destiny or fate or whatever, I don't think I could do a French Laundry anywhere else.

It wasn't about mechanics; it was about a feeling, wanting to give someone something, which in turn was really gratifying. That really resonated for me.

I have no formal culinary training, right.

I wanted to learn everything I could about what it takes to be a great chef. It was a turning point for me.

No, it's funny, when I eat out it's not typically in the kind of restaurants people might imagine.

I wanted to write about what we were doing at the French Laundry, the recipes and the stories.

The book is there for inspiration and as a foundation, the fundamentals on which to build.

In any restaurant of this caliber the chefs are in the same position building relationships.

Youre getting to know who the great chefs are through their books.

Once you understand the foundations of cooking whatever kind you like whether its French or Italian or Japanese you really dont need a cookbook anymore.

You have to be driven. You have to be focused. You have to be aware.

A recipe has no soul. You as the cook must bring soul to the recipe.

Nobody can deny there is a rise of Islamic fundamentalism.

Theres nothing that will change someones moral outlook quicker than cash in large sums.

Schizophrenia beats dining alone.

Aging on camera is just very hard. I love my age. I feel good about myself but high definition television is not kind. You don't even look like yourself in high-def. It just makes every little line on your face more exaggerated so it ends up aging you. It's like you're watching yourself seven years older.

I make fun of guys when I like them. I act like I'm 10 years old. I do it as a test to see if they can laugh at themselves. If they get sensitive, then it's like, 'Um, this isn't going to work.'

There are a lot of unseen elements to having a successful singing career.

Do not forget to entertain strangers, for by so doing some people have entertained angels without knowing it.

I just sort of wish people would dance differently. It reminds me of teenage sex.

No man is worth his salt who is not ready at all times to risk his well-being, to risk his body, to risk his life, in a great cause.

When you meet someone new who instantly gets you, your sense of humor and your attitudes and your worldview, even if theirs are different - and you get them in return. You both talk and talk and agree and laugh and nod and yes, yes, of course you should get another round of drinks.

What you end up seeing when you look at history is that people who have been good at pushing the boundaries of possibility, and exploring those frontiers of good ideas and innovations, have rarely done it in moments of great inspiration. They don't just have a brilliant breakthrough idea out of nowhere and leap ahead of everyone else.

I was not good in school. I could never read very fast or very well. I got tested for learning disabilities, for dyslexia. Then I got put on Ritalin and Dexedrine. I took those starting in the eighth grade. As soon as they pumped that drug into me, it would focus me right in.