Photo credit: Erin Scott
Describe your latest book.
My most recent book is In My Kitchen
, a collection of 100 recipes, some old favorites, some new ones, but all appropriate for today’s tastes and ingredients. Some are trusted favorites that are vastly simplified by the use of today’s new ingredients while others are just as good as they were originally and so they stay that way. Still other recipes are actually very new. Regardless of where they fit into my culinary life, all have a lengthy narrative section that, in many cases, gives a recipe’s backstory. For example, the reason we used black beans in the chili at Greens is that they were the most exotic beans we had then, in 1979. Today I prefer Rio Zape beans (among the many good heirloom varieties that are now easily available), and the recipe is written for them...