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

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 can remember the frustration of not being able to talk. I knew what I wanted to say, but I could not get the words out, so I would just scream.

What I try to do for my readers is to pass on some of the things that I found out about being thirteen after doing it for forty years.

In this watering-place I acted an heroic character, badly studied; and being a novice on such a stage, I forgot my part before a pair of lovely blue eyes.

Young people discovering their sexuality must know they walk with a strong tradition and that they are not alone. They have a right to information without being pressured.

Being a publicist is like management in a lot of ways - you're their friend, you're their mother, you're their confidante.

I mean, all alternative comedy is are comedians that have being doing it for so long, for so long, that they were relaxed enough to start becoming personal on stage.

I became hooked on the idea of being able to shoot an image and process it myself, and end up with a product.

Being a cover artist is not like being a real artist. That's just copying what someone else did.

It is too maddening. I've got to fly off, right now, to some devilish navy yard, three hours in a seasick steamer, and after being heartily sick, I'll have to speak three times, and then I'll be sick coming home. Still, who would not be sick for England?

I don't like being recognised, I have no interest in being famous at all, I just do what I do. If I could be like Captain Kirk and beam myself up and then beam myself down, I would!

I'm glad I'm not Brezhnev. Being the Russian leader in the Kremlin. You never know if someone's tape recording what you say.

Being a musician is what I do, but it's not what I am.

We're all like children. We may think we grow up, but to me, being grown up is death, stopping thinking, trying to find out things, going on learning.

We've had it very clear to the Bosnians that our obligation to equip and train their forces is completely conditional on the foreign forces being gone.

My parents were amazing people who had no business being together - and they knew it.

Teachers started recognizing me and praising me for being smart in science and that made me want to be even smarter in science!

Sure, I get the blues. But what I try to do, is apply joy to the blues, you know? I don't know if it's a technique, or just being bent that way, being raised by the folks I was raised by.

Kind thoughts are rarer than either kind words or deeds. They imply a great deal of thinking about others. This in itself is rare. But they also imply a great deal of thinking about others without the thoughts being criticisms. This is rarer still.

The judge turned his back towards me, sitting back on his judge's chair, while I was in the witness stand being questioned. The whole courtroom was full of these anarchists, leftists, communists and Jewish lobbyists.

For me, being in front of the camera and training go hand in hand.

I define success as being comfortable with yourself and your life. And that is about as good as it gets, really.

Being injured is something that happens in this sport. Anybody who gets into it understands that.

PR is extremely important, and being able to use it in the right way means everything. You have to market your success.

Being ill like this combines shock - this time I will die - with a pain and agony that are unfamiliar, that wrench me out of myself.

I couldn't be happier about being a part of 'Hunger Games' and to play Katniss. I have a huge responsibility to the fans of this incredible book and I don't take it lightly. I will give everything I have to these movies and to this role to make it worthy of Suzanne Collins' masterpiece.