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

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.

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

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.

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.

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