" He was educated in the classics, and many mornings I would find him at the chef’s table reading one, especially Ali Bab’s Gastronomique Pratique, a work largely unknown in the English-speaking world but a bible for many French chefs in the early twentieth century, published in 1907, 637 pages of detailed, practical explanations of the dishes of the French repertoire. But Richard never made a thing from it. Nothing. Why do you read it? I asked. “To be provoked. People think I have such original ideas, but I don’t, not "

― Bill Buford , Dirt: Adventures, with Family, in the Kitchens of Lyon, Looking for the Origins of French Cooking