The 'Momofuku Milk Bar' cookbook is rather technical. I wanted it to feel like you were walking into the doors of our kitchen, it was your first day at work, and we were going to teach you everything.
I'm not sure I'd write a good cookbook, but I might make a good cooking show.
Lemon curd is one of the first things I remember cooking when I was old enough to use the stove without supervision. I looked up a recipe in my one of my mom's Martha Stewart cookbooks and went to work, stirring anxiously and monitoring closely for signs that the mixture was thickening so as not to curdle the eggs.
I've been thinking about a cookbook. I've been making notes and promising myself I'll do it some day. I have an idea for a cookbook and music together.
I've read hundreds of cookbooks. For my money, they are the bird.
I've read hundreds of cookbooks. Most of those cookbooks don't even tell you how to get a steak ready, how to bake biscuits or an apple pie.
I like to erase lines between categories. Why separate cookbook writing from writing, healthy from good tasting? I want to be open to possibilities.
The problem is that there is many great chefs and many great cookbooks, but none of them work at home.
There was no Internet, not even many cookbooks except the old reference books. So we would sit down at night, a group of six chefs, and we'd exchange recipes and each talk about how we were doing things. It was the only way to learn new ideas.
I do believe there will always be a place for beautiful cookbooks that are real books.
