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

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.

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.

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.

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.

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

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.