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" At Spago, we make all of our pasta from scratch with egg yolks, so I'm always looking for new ways to play with egg whites. "

" Truth is, I love to play bartender and assist my husband at the BBQ. "

" Any opportunity I get to melt butter, I continue on to the 'noisette' stage. "

" Desserts are my life - making them, eating them, and teaching others how to prepare them perfectly. "

" Few people realize what a perfect ingredient brown butter can be for desserts. It adds a whole new flavor dimension. "

" In baking, cooks need to understand ingredient ratios. "

" I shop at the farmers' market twice a week. "

" The essence of a thoughtful spring menu is bringing the table to life with flavorful color! "

" You have to know when to give up control, and if you go to a good restaurant, you have to give it up - it's a trust factor. "

" The composition of my desserts is taken care of by the farmers' market. "

" Sugar is my friend, not my love. I always season sugar with a bit of acid or salt. Listen to your tongue. "

" It's all about the fruit. A crumble should maintain the integrity of the fruit. "

" The market is my church; it's my family. "

" Baking is both an art and a science. "

" Meringue allows me to cut out flour in a lot of desserts and make them lighter. It's just about my favorite thing to work with. "

" I see City Perch as a destination restaurant. "

" If someone wants to order a cake, I might say, 'OK, when do you want to eat it? What time are your guests arriving? 6 P.M.? So you might be done with dinner around 8:30? Fine, you can pick up the cake at 4. Any earlier than that, it won't be good, it won't be fresh.' "

" I want to open a destination place where you go for the best chocolate chip cookie you've ever had in your life, the biggest champagne list ever, the best fruit tarts you've tasted. "

" When I was four and my sister six, we got a Susie Homemaker oven for our birthdays. "

" I learned that things taste better on pretty plates. "

" Efficiency is key to a successful kitchen. Clean your station as you go. Make yourself aerodynamic. Buy the best. Taste ingredients as you go. "

" I can't sit still. "

" Desserts are all about form and function, about warm and hot and cold. I want every component to hit your palate on different levels at different times. "

" Brush your teeth often. "

" Grandma played a taste test game with my sister and me when I was 3 years old. She would blindfold us and have us guess what was on the spoon: the first flavors I got were strawberry - then coffee! "

" It's all about technique. Rotisserie sounds simple, but to really do it the right way is important so you can get really great products and let them stand on their own. "

" Once you have a chocolate-chip cookie with whole-wheat flour, you never go back. "

" In California, you're on a first-name basis with fruit. You take a beautiful Blenheim, you don't want to mess with it. "

" While they're still warm, I like to sandwich a chocolate chip cookie with raspberry stracchiatella gelato. "

" I'd rather bake 14 times a day than bake one time a day and have all the bakers go home, and then everything's 14 hours old by the time anyone eats it. No. "