Question: Who is the intended audience?
Answer: Home cooks of all ages, but primarily urban women

Q: What is the book about?
A: The book is about the making of great food at home, with very little fuss. My approach uses the traditional ingredients of many countries, especially those of Japan, India, and Southeast Asia, combined with local organic bounty from local farmers’ markets, with starring roles from good olive oils, citrus, fresh herbs, fresh fruit, and great salts. There is also an emphasis on aesthetics — good tableware/ceramics, wine pairing, and an overall calmness. Farmers’ markets meet ethnic markets, in the simplest of ways.

Q: Why are you the best person to write this book?
A: I’ve lived abroad for 15 years, and have done a great deal of culinary traveling. I’m now in San Francisco, mecca of the organic, sustainable agriculture movement. There is no book even remotely like it on the market.

Q: How is this book different from other books on this topic?
A: Cookbooks that use the ingredients I use are invariably from restaurant chefs who write recipes that are impossible for 99 percent of home cooks to pull off; my recipes are exceedingly simple, and aimed at home cooks with no formal training.

Q: Is there anything else we should know about this book?
A: The book will completely change the way you cook; it leads the way to an entirely new culinary repertoire, all without hassle, expense, or much time. It’s not only revelatory, it’s a lot of fun. There is a plethora of info on the approach at