Hardly the food industry but I met my hero Paul Auster at a book signing once. As he took my book to sign he said something to me and smiled. I think it was a question. Unfortunately I had an ear infection at the time and couldn't make out a word of what he said. After mumbling a thank you I quickly left. Still wish I knew what he said.
I interviewed Anthony Bourdain twice. The first time was when his Les Halles cookbook first came out. He gave me an incredibly honest and poignant interview and when I listened to it again when he died I realized some of this dark thoughts were being expressed even back then. A few years later when I interviewed him again I got the sense he was becoming one of the people he used to hate...a 'celebrity' chef. Another interview highlight was Mark Bittman when How To Cook Everything first came out. He came to Vancouver and we chatted at Rodney's Oyster Bar where we demolished a dozen oysters each and a Dungeness Crab. Again, very considered answers to my questions. I always try to come up with something different for authors/chefs who have been on a long publicity tour. Other noteworthy honest interviews: Jamie Oliver, Emeril Lagasse (on the phone), Paul Bocuse (with a translator) and Gael Greene.
Thank you for referencing the article on the same recipe lists in so many cookbooks. I have found myself buying fewer and fewer cookbooks for that exact reason. When available I will get one that is of interest from the library but when I only find 2 or 3 recipes I want to try, I know I won’t buy it. As the author mentions, how many versions of chocolate chip cookies are still to be created (I’m paraphrasing I know).
Love this Dianne! A reminder that fame doesn’t need to erase generosity and many of our heroes are honored and delighted to hear from us! I’m about to post about my recent live chat with Abraham Verghese. Coming soon 🎈
Hardly the food industry but I met my hero Paul Auster at a book signing once. As he took my book to sign he said something to me and smiled. I think it was a question. Unfortunately I had an ear infection at the time and couldn't make out a word of what he said. After mumbling a thank you I quickly left. Still wish I knew what he said.
I interviewed Anthony Bourdain twice. The first time was when his Les Halles cookbook first came out. He gave me an incredibly honest and poignant interview and when I listened to it again when he died I realized some of this dark thoughts were being expressed even back then. A few years later when I interviewed him again I got the sense he was becoming one of the people he used to hate...a 'celebrity' chef. Another interview highlight was Mark Bittman when How To Cook Everything first came out. He came to Vancouver and we chatted at Rodney's Oyster Bar where we demolished a dozen oysters each and a Dungeness Crab. Again, very considered answers to my questions. I always try to come up with something different for authors/chefs who have been on a long publicity tour. Other noteworthy honest interviews: Jamie Oliver, Emeril Lagasse (on the phone), Paul Bocuse (with a translator) and Gael Greene.
Thank you for referencing the article on the same recipe lists in so many cookbooks. I have found myself buying fewer and fewer cookbooks for that exact reason. When available I will get one that is of interest from the library but when I only find 2 or 3 recipes I want to try, I know I won’t buy it. As the author mentions, how many versions of chocolate chip cookies are still to be created (I’m paraphrasing I know).
Love this Dianne! A reminder that fame doesn’t need to erase generosity and many of our heroes are honored and delighted to hear from us! I’m about to post about my recent live chat with Abraham Verghese. Coming soon 🎈
Loved your interview with Kimberly! The BTS of AI for recipe writing put me at ease. xo Carla
I love love ‘The City of Gold’ too!
Thanks Dianne! <3