"Larousse Gastronomique is a veritable dictionary of cooking terms for the French kitchen. If a chef were allowed only one book, this would have to be it."

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There are chefs who are spectacular technicians, and often their food is worth eating once or twice, but if there's no heart in it, if there's no personality in it, it's not something you want to go back for. But heart without any skill at all? All the heart in the world ain't gonna help you if you can't peel an onion, or if you don't understand how to apply heat properly. A well-done steak is a well-done steak.

— Anthony Bourdain