John Willoughby

Jnkoduciion I'll try any kind of food at least once—particularly after a long day of surfing and a couple of rum drinks. Back in 1978, during my first stay in the tropics, this particular combination set me on a path that led to this book. I had quit a humdrum cooking job and headed down to...

INTRODUCTION Eating with Relish- Small Packages, Big Flavors This book came about because of a basic culinary rule of thumb: When you find something that is easy to make, healthful, and tastes great, go with it. Well, the dishes in this book fill that bill precisely. French cuisine may have...

LOST IN THESPICE ZONE AGAINSubtlety in food does not impress me. I like big,loud flavorssweet, sour, hot, salty, aromatic, pungent, tinglingpreferably all in the same bite. I'm the guy who always asks for salt and pepper in the fancy restaurants and who thinks that most dishes could benefit from a...