I also think it’s very important to consider how the food will feel to the person eating it.

Generally a chef’s book is like a calling card or a portfolio to display their personal work.

I realized I didn’t want to be a photographer. I gave it up, but I still worked that job in the restaurant and I found myself constantly hanging out in the kitchen.

To write a book about improvisation is partly a contradiction in terms. Improvisation is spontaneous. It’s in the moment.

I was aiming for the cooks that I’ve talked to by teaching an online course and by traveling, listening to people who are really busy and harried but want to be cooking.

A lot of people love the idea of improvising but are terrified of it, so I tried to make a book that was not a chef’s book about improvising but a real home cook’s book with a real home cook’s pantry, supermarket ingredients, that sort of thing.

You don’t have to stick with these recipes. They’re guides. As I say, they’re a way in. Have fun with them. It’s an easier way to cook in a busy life, once you get the hang of it.

But all that being said about modulation, if you’re serving people delicious food, they won’t complain.

The restaurant chefs in Spain are breaking ground, but in terms of the everyday cooking in Spain I still hear people coming back and saying they were disappointed. I think it’s because they’re expecting the chef stuff.

I’m a serious eater and a seriously hungry person, so I set out on that path to figure it out for myself, and of course it really resonated with other people.