We tried to include things that people should know in Canada. It's interesting to be here kind of in between a whole bunch of places. It makes us very different. Food is just very interesting. I think you need the science and the precision to a certain extent and then the art takes over.
People are more sophisticated now.
They've maybe tried things when they travel or out at restaurants. They may not have the kitchen skills, but they have an idea what they want to make. So we were trying to cover all of that. So that anybody opening the book and trying things could try the easiest things first and then sort of work their way through the book. And people who do cook well will find new versions of the traditional recipes plus the recipes with new ingredients that they don't know what to do with yet.