“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.”
