Food Television Opened The Eyes, And Palates,

It Was A Revolution, But Now It Is An Evolution. People Know More Ingredients, People Know More Techniques, And People Look For More Ingredients They've Never Looked For Before. In The '80s, You Couldn't Find Raw Tuna In Any Restaurant That Wasn't Japanese. Now, You Can't Find Any Restaurant Without It Or Sashimi.

I Think I Generally Try To Buy The Best Quality And Keep It Simple. I Don't Try To Make Too Many Decorations, Too Many Things With It.

My Passion For Writing Cookbooks Really Came From My Love Of Collecting Cookbooks.

One Of The Things I've Found Now, Not Just For Television, But In The Restaurant, Is That You Have Many Anxious Chefs, Who Know How To Cook Twenty Recipes Really Well, But They Don't Have A Good Foundation For Other Things.

Don't Go And Cook Indian Food If You Never Cooked Indian Food, You Know?