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.

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.

Almost every wise saying has an opposite one, no less wise, to balance it.

I believe as human beings we are out of balance, out of synch with the earth.

But all the money in the world cannot make you happy either, so there has to be a balance.

In almost every country there are elements of opinion which would welcome such a conclusion because they wish to return to the politics of the balance of power, unrestricted and unregulated armaments, international anarchy, and preparation for war.

But if you can create an honorable livelihood, where you take your skills and use them and you earn a living from it, it gives you a sense of freedom and allows you to balance your life the way you want.

And Big Night, I think by the end the brothers find that balance, when they touch each other on the shoulder over breakfast and it's understood that what should never have driven them apart almost drove them apart. I think that's a true moment.

Remember Graham Green's dictum that childhood is the bank balance of the writer? I think that all writers feel alienated. Most of us go back to an alienated childhood in some way or another. I know that I do.

In 1844, there was a balance of perhaps of a couple of thousand dollars on the cr side.

You need a balance in life between dealing with what's going on inside and not being so absorbed in yourself that it takes over.

We believe, in fact, that the one act of respect has little force unless matched by the other - in balance with it... The acting out of that dual respect I would name as precisely the source of our power.

You can't have too much of everything, you must have a balance, that's very important.

I've watched those shows my whole life - being on one is like a dream. It's hard to balance that dream with the fact that this is the Edie I've known my whole life.

Action is at bottom a swinging and flailing of the arms to regain one's balance and keep afloat.

I think what I'm going to do is get more balance in my life to still be able to go out and play the hard rock 'n' roll and do what I like to do in music.

We have managed to acquire $13 trillion of debt on our balance sheet. In my view we have nothing to show for it. We haven't invested in our roads, our bridges, our waste-water systems, our sewer systems. We haven't even maintained the assets that our parents and grandparents built for us.

I balanced all, brought all to mind, the years to come seemed waste of breath, a waste of breath the years behind, in balance with this life, this death.

It sounds extraordinary but it's a fact that balance sheets can make fascinating reading.

We're on the verge of a financial collapse unless we balance the budget, and that means some really, really tough decisions.

Feeling is the consciousness of the resulting conditions - of success, failure, equilibrium, compromise or balance, in this continuous rivalry of ideas.

But I also like to be in control, like anyone else. I try to achieve a balance.

The minute I forget to balance reality with the fantasy, I'm going back to Virginia.

How seldom we weigh our neighbor in the same balance with ourselves.

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.

I want balance in my life.

The fact is that one of the earliest lessons I learned in business was that balance sheets and income statements are fiction, cash flow is reality.