armchair travel for your palate. |
As a chef, I prefer fish over meat, |
I really want people to walk away from the book with the idea that they can become kind of an intuitive cook. Instead of relying on the mathematics of, you know, 2/3 of a cup of this and a cup of this, to really be able to feel the recipe. |
It's a departure. It's a moving on. It's more of a well-seasoned, well-traveled point of view ... it's all about doing really great dishes that are very simple to put together, [that] have subtle nuances of global flavors. |
It's about how to make the best meat loaf or fried chicken or macaroni and cheese. It's about brilliant simple cooking, really. |