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