I didn't write Fast, Fresh & Green for people who are already great cooks. I wrote for everyone who wants to cook with more vegetables. For people who want to cook at home and eat better. That's a lot of us.
Anthony Bourdain, author of Kitchen Confidential, amusingly calls good culinary writing "food porn." He is entirely right. The language of the kitchen, with its "searing," "juices" and "drippings," is semi-erotic.
As a child I was unaware that the process of cooking and using food in the way we did at my grandmother's house in a small industrial city in Sweden would become completely chic and modern in New York City 30 years later.