Douglas Preston

I'm pretty much a 9-to-5 kind of guy. I usually get to work about 8 in the morning, and I work until 4 or 5, and sometimes I work on Saturday and Sunday mornings. Pretty much I keep the same hours as an accountant or clerk or whatever.

I think, when I was younger, I was cooking to impress. Sometimes the dish would have 15 things on the plate. That's cooking only for yourself. As you get more mature, you take all the superfluous things away, and you get the essential flavor. Now I cook for people, not for myself.