The second cookbook that I received, which was from my mentor Roland Henin, was Ma Gastronomie by Fernand Point. Now Fernand Point was at his time — in his era, which was the ’30s and ’40s — he was the greatest chef in France, and therefore of course, the greatest chef in the world. His restaurant was La Pyramide in Valencin (Vienne), France. And he had great chefs that worked for him. Paul Bocuse was a commis at his restaurant. His book, which was extraordinarily inspiring, was a book of stories. The first half of the book was a book of stories, a book about his restaurant, his experience, his guests, his wife, his team, his chef. And then the second half of the book were recipes, but not recipes like we recognize today. There were no quantities. There was no real technique. It was a narrative. It could be as short as two paragraphs. Take the lobster, do this, this, and this, and add this and this and you have this is what lobster Bohemian is. And it was fascinating because without realizing it, it inspired you to prepare the recipe. And the level of the success or the result of the recipe was based on your current ability. So the lobster Bohemian came out the way you interpreted it at that time. A year later your skills — your experience– were increased, and if you made that same dish, it would be different. So in reality, from my point of view and the way I interpret this is, it allowed that recipe to be yours and he told you in a narrative how to prepare it. You prepared it in the way you could at that time with the ingredients that you had, and the knowledge and skills that you had at the moment, and it evolved with you. If you kept after it year after year after year, that dish evolved into something else. Each time you made it it was yours, it was not necessarily his. And I thought that was just brilliant in the way he wrote that book.