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

You know, this is really a way of cooking. It's not my way. I'm deeply influenced by the Mediterranean way of being. I've spent a lot of time there. And I've sort of translated it; I've tried to make it available to people in this country to whom it might not be familiar.

Using lots of fresh foods, fruits and vegetables, helps to keep the menu buoyant - I don't know if that's the right word, but it keeps a balance of freshness and health.

There are so many things that come into writing a recipe, and it's really important if you're writing for home cooks to be cooking like you are at home.

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.

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 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.

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

Often for hors d'oeuvres, I serve room temperature vegetables, something like that, so that the main course might be quite rich but the first course has balanced it out.

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.

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 was working in restaurants as a captain and as a waiter.

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.

A lot of people who want to cook with less fat are surprised by that. You can cook vegetables in a little water in a covered pan and then throw the fat into the residual liquid to coat them.

So many people think they need to have serious equipment. In the magazines and the media, they see all this stylish stuff, especially on TV, and they think, That's what I need to make it work. You don't. I'm attempting a little bit of liberation here.

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.

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.

Salt is a preservative. It really holds flavor. For example, if you chop up some fresh herbs, or even just garlic, the salt will extract the moisture and preserve the flavor.

Confit is the ultimate comfort food, and trendy or not, it is dazzling stuff.

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.

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

I had all kinds of food issues, including health concerns and weight concerns.

Years down the line, I became a food stylist.

I did work out every day. I needed it to have the endurance to do what needed to be done and not get hurt. I have such a new respect for action stars now.

Work is the meat of life, pleasure the dessert.

This is God's work. Therefore it must be triumphant. There is no place for misgiving or despondency.

Yeah, that's what kind of, we get the idea a little bit yeah, because other people from different countries also try as hard as they can to get a medal or a gold medal in the Olympic Games. And you know, if they can work hard, we can work hard as well.

The work which is manipulated looks a little boring to me. I think life is pretty strange anyway. It is wooo, wooo, wooo!

I am not stopped by low funds, physical exhaustion, mental exhaustion, or temptations to stop and work on some other production that would be more financially rewarding.

The artist need not know very much; best of all let him work instinctively and paint as naturally as he breathes or walks.

Corporate partners help UNICEF fund our programmes for children, advocate with us on their behalf, or facilitate our work through logistical, technical, research or supply support.

The productivity of work is not the responsibility of the worker but of the manager.

The kinds of shows that seem to work now, the comedy shows, are those which require very little attention. They're superficial and I like articulate comedy.

The work that we do during the winter is very important; we have a new bike and it's important to develop it during this time, and we start with this test.

What an artist learns matters little. What he himself discovers has a real worth for him, and gives him the necessary incitement to work.

I work to stay alive.

When it is time to get to work, I go away completely and don't do anything except the work. And that can be 16 hours a day.

Some people don't like competition because it makes them work harder, better.

Concentrate all your thoughts upon the work at hand. The sun's rays do not burn until brought to a focus.

Always, your work is the same: You have to tell a story, you have to make a character. It doesn't matter if there are thousands of dollars, millions behind it, or if there is nothing.

Style is as much under the words as in the words. It is as much the soul as it is the flesh of a work.

Yes, and I can sit down on a white piece of paper and work because I don't believe too much into inspiration, only I'm waiting for inspiration, work and then inspiration may come. It's a little too easy to say that.

I am always successful in my work.

Then I decided I couldn't just crawl in the corner and die, so I started putting pen to paper and wrote some songs. I had no idea what for or who I was going to work with. I tried to find my way and direction.

Much of my work has come from being lazy.

People are not perfect... very often the relationships that are strongest are those where people have worked through big crises, but they've had to work through them. So the challenge to us is to work through that.

Evidently the merit depends on the result of the work.

I am playing with the assumptions that we have in our everyday life when we are tripped up or fooled and we learn something, that makes things exciting - I am having fun with that stuff, but you have to manage it so it doesn't get too cute, that's what I trying to work toward.