This book is pointing the way into it for people that see it as daunting or a mystery. Some people just do it, but others need help with the mindset, permission almost to listen to themselves. Understanding how things work is the key.

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.

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.

That being said, I often write into recipes techniques I learned in the restaurant kitchen. There are ways of organizing your prep and so on that are immensely useful. Those are woven into all the recipes I do.