In your books with Thomas Keller and Eric Ripert, you were able to capture the chef's voice and make it sound like the chef did all the actual writing. What techniques do you use to keep your own voice from intruding? Do you analyze the chef's speech patterns and go from there? Or does it just come naturally from working so closely with the chef?
Edited by ChocoKitty, 04 August 2003 - 05:37 AM.