"I was very lucky that someone gave me this as my first cookbook. David doesn't give a lot in terms of the recipes - "take a handful and throw it in the pan with some garlic" - so you have to think for yourself. And then you figure it out."

"I cite this book as the cookbook that most influenced me as a young cook. First published in the United States in 1974, but long out of print, Fernand Point’s page-turner cookbook was republished in 2008, and I was honored to contribute a foreword to that edition. The book is half recipes, half stories, and the stories about Point himself are remarkable and beautifully told. I recall the day I learned about this book very clearly. I was working at the Dunes Club in Narragansett, Rhode Island when my mentor Roland Henin loaned me his copy. He said it was a special book—his favorite. I found it extraordinary. I took it everywhere with me for two years throughout France and read it whenever I had a moment to spare"

"Truly near and dear to my heart. My first cookbook serves almost as a yearbook, taking me back to a specific place and time. As we get ready to celebrate our 25th anniversary at The French Laundry, the stories and memories of making that book are as vivid as ever. The book speaks to evolution as well, important for chefs not only in terms of how dishes can take new shapes and perspective, but also in terms of ingredients and technique."