Sweden was once a very homogenous society, but no more. For decades, people have been coming into Sweden from all over the world, and that's changed the way we cook.

I love cookbooks for completely different reasons. I love 'The Harry's Bar Cookbook' and Marco-Pierre White's 'White Heat' for their feel. For pure learning, Gray Kunz wrote a great cookbook, 'The Elements of Taste', published in 2001. The first time I read Charlie Trotter's, the Chicago chef's first cookbook, I was blown away.

I would love to take a cooking class from Gandhi. Maybe I could teach him how to cook, and he could teach me his message. I wouldn't mind learning how to make couscous from scratch from a North African woman, either.

Since truffle oil and caviar aren't always in the budget, learning to tweak and enhance just a few ingredients and flavor combinations can help you transform those ordinary ingredients into the extraordinary!

I'm a book guy first, and my education came from two encyclopedias. One was an encyclopedia of health, so I became morbidly obsessed with anatomy, and I thought I had trichinosis, an aneurism, jaundice! And then an encyclopedia of art.

I don't want to do panel games or adverts. I really like challenges. I always get roles as an art teacher or a photographer. In the future I want to play something like a mugger/assassin/pastry chef.

Education has failed in a very serious way to convey the most important lesson science can teach: skepticism.

I got hit by the bug of reading - not via a person, but via the one-room library in our small town. I remember that the children's books were in the right-hand corner near the floor. Often when I went there, I was the only visitor.