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.

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 have done things politically, and I've been running a business at the same time, but I sort of joke that to some extent I do more than most legislators have done in their whole careers, and I've been doing it as a part-time job.

I believe that if a man does a job as well as a woman, he should be paid as much.

Don't let ambition get so far ahead that it loses sight of the job at hand.

You really should not do this job unless you're willing to put in that enormous amount of effort. You should not do the job unless you're willing to take risks. And you shouldn't do the job unless you're willing to lose the job, too.

In 1975 I decided that there was no future in flying (airline jobs were impossible to get, and who wants a job where you are judged only by seniority?) and headed off to grad school.

If we wait for the U.S. to do something, we will be waiting for a very long time. It's Europe, it's Australia, it's the other developed and middle developing countries that have got to do the job.

Even if I don't have a job, I work on plays and scenes.

In the middle of a recession no tax increase is justified because it kills jobs, and any tax increase is a job-killing measure and should be defeated.

It's just a job. Grass grows, birds fly, waves pound the sand. I beat people up.

Well, I think that those of us in public life that are trying to do a good job, and that are faced with this popular new game that the media has of being critical of everything that anybody in public office does probably are thin-skinned.

People may take a job for more money, but they often leave it for more recognition.

I always saw being in a band a full time job.

Promoting job creation and economic growth in the Hudson Valley is one of my top priorities in Congress.

A politician will do anything to keep his job - even become a patriot.

Harvard is first and foremost a university and not a consulting operation, and our job here is to teach and to research and to create knowledge on Asia in conjunction and in cooperation with scholars as well as with political, intellectual, and cultural leaders in Asia.

While a lab Director can get done the things that he regards as important, he has the more important job of bringing out the best ideas of the broader scientific community.

The growth of technology is such that it is not possible today for a nuclear physicist to switch into medical physics without training. The field is now much more technical. More training is needed to do the job.

I had a bonding problem when I went off and boxed for five years. I was over in Europe and Asia fighting because I wanted to do something different; I was tired of acting. But the thing is, when I was done doing that, I couldn't get a job.

We have stabilized our economy. We took over a very sick economy, and we were hemorrhaging 750,000 jobs a month. We have stopped the hemorrhaging. In fact, we had 140,000 job growth last month. And that's what I call progress.

Our job as writers and thinkers in the time is how to bring about the occasions that let people have that first-person experience - or the metaphoric experience that allows them to see human continuity as opposed to total threat, total willingness to do violence.

As an actress, I have to be objective about myself. If I don't criticize myself, there are plenty who will do a find job of it for me!

I think that if there are positions that you can't argue... then the responsibility is probably to resign. If one's own conscience is opposed to the requirements and responsibilities of the job, then it's time to leave the job.

If they respect the craft and what we're doing and they bring something to the table and they work hard, I don't care what you do as your side job or as your day job.

We need to work together, on a bipartisan basis, to create new jobs, increase job training, enact real and substantive middle class tax relief, and reward companies that create jobs at home.

A person cannot love a plant after he has pruned it, then he has either done a poor job or is devoid of emotion.