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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.

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.

armchair travel for your palate.

It`s about how to make the best meat loaf or fried chicken or macaroni and cheese. It`s about brilliant simple cooking, really.


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