I developed this riff on Chef Todd English's name and then the concept for the book based upon his gift for layering flavors. The goal was to bring this award-winning chef, restaurateur and PBS television personality into readers' homes to share his trademark flavor formulas for using readily available ingredients. Chef English teaches everyday cooks how easy it is to translate these ingredients into tantalizing dishes that are easy to prepare. This is an innovative, approachable cookbook, in which I incorporated the idea of visual "flavor equations" to provide readers a quick key to see the dominant flavors in a dish. At the same time, the content assortment offers clear, uncomplicated recipes for every course from cocktails to soups and sandwiches, starches and vegetables to birds, meats, and fish...and of course the grand finale...dessert! I am proud of this visual stunner of over 150 recipes, visual flavor equations, highlighted ingredients which serve as grocery lists at-a-glance, and the chef's most practical cooking techniques illustrated with step-by-step photography. I made it my goal as Editor to make Todd seem like the "cook whisperer" of the home kitchen, sharing tips and sage advice with readers while they cook. In addition to the great in-house recipe shots with food and prop styling by the Oxmoor House team, I brought in Jason Wallis, a masterful photographer, to get Todd English in action in New York for all chapter openers and step-by-step shots. I hired my West Coast colleague, Amanda Haas, to rein in the energetic chef and get him focused on retooling his many outstanding restaurant recipes for home cooks. Amanda is the creator of One Family, One Meal, a wonderful recipe resource for families and serves as the Williams-Sonoma Test Kitchen Director. Cooking In Everyday English came together beautifully thanks to the combined work of an outstanding team.