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I present classics in an unfamiliar way or unfamiliar ingredients and preparations in a classical way.

- Wylie Dufresne
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Author:
Wylie Dufresne
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I've seen cookbooks from lots of great chefs that have been disappointing. A book, to me, it has to have a story. Some of these people, they open a restaurant, and one year later, there's a cookbook. There's not much of a story yet.

It's a funny thing, but it's often overlooked that I'm a huge devout lover of French cooking. I have the utmost respect for them, though they have lost their respect for me because they think the way I cook is nutty.

Okay, a lot of people think that I'm someone known for a love of eggs and egg cookery. Being asked to endorse an egg yolk separator, I mean, I understood where it came from, but it didn't seem necessarily like something that was ultimately worth pursuing.

I think things like 'farm to table' are misleading. I think sometimes that becomes a pedestal or a soap box to get people into your restaurant but is not... it's almost empty in a way. I mean, my food comes from a farm, and I serve it on a table.

I have no interest in vegetarians whatsoever. Zero. Less than zero.

It's just about asking why. We as cooks historically have been very, very technically proficient but not technically informed as to why we do what we do. Modernist cuisine is about that knowledge.

There's nobody you can call and say, 'So, can you maybe send me your formula for frying Hollandaise?' because to the best of my knowledge, it didn't exist before we did it.

I can fry hollandaise, I can fry ketchup, I can fry mustard.

People have been manipulating food ever since they realized cooking a whole animal was difficult. Cows don't come in hot dog form.

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I present classics in an unfamiliar way or unfamiliar ingredients and preparations in a classical way.

I present classics in an unfamiliar way or unfamiliar ingredients and preparations in a classical way.

I present classics in an unfamiliar way or unfamiliar ingredients and preparations in a classical way.

I present classics in an unfamiliar way or unfamiliar ingredients and preparations in a classical way.

I present classics in an unfamiliar way or unfamiliar ingredients and preparations in a classical way.

I present classics in an unfamiliar way or unfamiliar ingredients and preparations in a classical way.

I present classics in an unfamiliar way or unfamiliar ingredients and preparations in a classical way.

I present classics in an unfamiliar way or unfamiliar ingredients and preparations in a classical way.

I present classics in an unfamiliar way or unfamiliar ingredients and preparations in a classical way.

I present classics in an unfamiliar way or unfamiliar ingredients and preparations in a classical way.

I present classics in an unfamiliar way or unfamiliar ingredients and preparations in a classical way.

I present classics in an unfamiliar way or unfamiliar ingredients and preparations in a classical way.

I present classics in an unfamiliar way or unfamiliar ingredients and preparations in a classical way.

I present classics in an unfamiliar way or unfamiliar ingredients and preparations in a classical way.

I present classics in an unfamiliar way or unfamiliar ingredients and preparations in a classical way.