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.
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I was working in restaurants as a captain and as a waiter.
I often write into recipes techniques that 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.
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.
But all that being said about modulation, if you're serving people delicious food, they won't complain.
Confit is the ultimate comfort food, and trendy or not, it is dazzling stuff.
To write a book about improvisation is partly a contradiction in terms. Improvisation is spontaneous. It's in the moment.
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