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

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.

It's funny, 'cause it seems like just yesterday that I was the youngest player just starting out. But now there are young players all over the league, and they'll ask me questions about playing overseas or finding an agent.

When Frank the Pug is singing I Will Survive, the only reason it's funny is that Will is in that shot trying not to get angry. A shot of a dog singing I Will Survive on its own will not get a laugh.

I sometimes lie awake at night trying to think of something funny that Richard Nixon said.

Robert Altman's Nashville is my all-time favorite film because it covers all the bases - it's original, moving, and has something to say, but also funny and incredibly entertaining.

You amaze me. You're 229 years old and that's what you think is funny.

You have to understand the tone of the movie, because if it's supposed to be funny, it can be funny violent like the Home Alone stuff, but you have to really understand the tone of what you're doing and make the action work for that and for the character.

It is funny that men who are supposed to be scientific cannot get themselves to realise the basic principle of physics, that action and reaction are equal and opposite, that when you persecute people you always rouse them to be strong and stronger.

Half of the great comedians I've had in my shows and that I paid a lot of money to and who made my customers shriek were not only not funny to me, but I couldn't understand why they were funny to anybody.

There's a constant flow of child actors. It's kind of funny to watch the new crew come through. I think, You poor little things. You're going to have to struggle for a long time.

For sheer sexiness, a man must be beautiful. Funny. yes. Clever, no.

I don't think there has been any increase in sophistication in the audience. When people are aware of a concept that's easy to understand, and there's an actor who will attract them to the theater and it's a movie that's funny three-quarters of the time, it will be successful.

Books are funny little portable pieces of thought.