“Jerusalem artichokes are very sweet this time of year, ... I like to bake them until they are buttery. Add butter and thyme and a little chicken stock until they are glazed.”
“[In the introduction to this book, he says that as a 14-year-old apprentice he] dreamed of creating a restaurant that would capture the warmth and conviviality ... a warm, welcoming, and a vital part of village life.”
