Thomas keller

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

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.

I have no formal culinary training, right.

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

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

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

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

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

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

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...