In Sally’s latest book, The Improvisational Cook, she encourages home cooks to declare their independence from recipes and set lists of ingredients and offers an invitation to a fun, more spontaneous way to cook with whatever is on hand. But how do you become an improvisational cook?

Once you understand how a basic technique or recipes works, you can then begin to improvise on it. Start with one of The Improvisational Cook’s essential recipes such as Caramelized Onions. A special “Understanding” section follows, explaining the internal “logic” of the recipe and its creative possibilities. With that in mind, you can take the onions a step further to make a savory onion jam; a real onion dip; a quick bruschetta topped with the onions, anchovies, and olives; or a rustic onion soup with dried porcini mushrooms. Sally’s notated improvisations illustrate simple, clever approaches, and can be followed as is or used or as a jumping off point.

The possibilities are endless. Slow–roast fish at 300 — rather than 450 —, along with the cherry tomatoes and olives for a sauce. Prepare a savory lemon jam to go with lamb or veal chops, or turn it into a cake filling. Roast a whole lobster instead of a fish in a salt crust. Add minced rosemary or Earl Grey tea to butter cookie dough. Turn a brownie batter into an elegant pepper–scented chocolate cake.

Sally gives you the know–how to embellish, adapt, change, alter, modify, and experiment in your cooking with plenty of encouragement and helpful information — the tools and insights you need to find your own voice and cook improvisationally. These include an exploration of the “inside” of improvisation — the creative mindset, where to find inspiration, how to deal with the unexpected, practical approaches to learning “what goes with what,” including a chart of classic flavor affinities, and tips on organizing your kitchen to make improvising easier, from long–keeping pantry staples to makeshift tools.

Using The Improvisational Cook you’ll discover a way of cooking that’s fun, unfussy, and truly pleasurable. Everyday cooking — once routine — becomes a creative everyday.

        What happens if you …

                … shave Parmesan on French fries?
                … add a vanilla bean to a root vegetable puree?
                … pour white truffle oil on popcorn?
                … pan-fry macaroni and cheese?
                … make risotto with pasta instead of rice?