What was the inspiration for this book?
In many ways, working in restaurants were my happiest career moments. I still wanted to share my love of cooking and make a living by doing it. I came to ask myself one day: what do I love to do in life, and (according to others) do very well? My answer was writing, cooking, and making people laugh. So, why not write a humorous book about cooking? I developed my personal cooking systems from an overriding concern for simplicity in meeting the day-in day-out necessities of life. Laziness had always been there, but only after my restaurant career did I have the skills needed to excel at not cooking.
After the economic crisis and recession, it also occurred to me that even responsible people might want to learn how to save time, spend less, and still make better food. As I wrote the book, the primary audience I envisioned was 25-35 year-old college graduates. At that stage of life, a work-a-day routine has begun to settle in, but the sense of intrigue and experimentation has not fully waned. The need to fend and cook for oneself has been embraced, but the notion of a (potential) "better way" is still alive. An open mind is a prerequisite for enjoying my book.
Why an E-Book?
I understood from the outset that most people still prefer an ink-on-paper book they can hold in their hands. That people younger than I am are more familiar and comfortable with E-Books was a decisive factor in my decision to move forward, and one I that I must rely upon for now. If sales are sufficient, I'll be able to print some books for those who insist, but they'll have to have a higher price than my E-Book. After Oprah calls, publishers will start approaching me and the cost per physical book will become reasonable.
Rice also says he offers a full refund to anyone who can't find enough tips in my book to save enough money to pay for it.