"Yesterday we f*cked up a cod about four times. It wasn't f*cked up, but it just wasn't the right flavor. For me, it takes a lot to love a white fish, especially a brothy white fish that's really simple. Everyone would try it and they'd be like 'This is amazing! This is so, so, so delicious.' But I just kept being like, 'No, let's try this, let's try this.' It's interesting because you're making the same thing all day, and my poor co-author, Adeena [Sussman], is writing everything down, like, this is it at four minutes, this is it at six minutes, this is it at seven. Everything has to be perfect — this book is forever."
