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Cookbook Author Roundtable
Eating. It's the great American pastime, especially around the holiday season. But the joy of eating can't reach fruition until someone first experiences the joy of cooking and that's where our group of experts come in. Join nine renown culinary authors ---- Smita Chandra, Stan Frankenthaler, Victoria Granof, Kathy Gunst, Elinor Klivans, David Lebovitz, Sheila Lukins, Steven Raichlen, and Joanne Weir --- as they discuss, cookbook themes, hand-me-down recipes, recommended cookbooks, holiday entertaining and much more. Bon appetit!
Meet
the Authors:
Questions
1. AOTW: Why write a cookbook? Are you a firm believer that all people can actually become better cooks from reading instructions?
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2. AOTW: What is the process for deciding the theme of a cookbook and which recipes to include?
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3. AOTW:Do you have numerous prep cooks who help in the test kitchen, and is that taken into consideration when writing a recipe for a home cook?
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4. AOTW: How often, if ever, do you "borrow" recipes? In other words, in this day and age is it possible to make meatloaf without using someone else's recipe?
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5. AOTW: What is your favorite hand-me-down recipe --- from your grandma or aunt or best friend?
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6. AOTW: What non-cookbook (ie: a novel like Fried Green Tomatoes at the Whistle Stop Cafe), book has the best food in it?
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7. AOTW: What was the first recipe you ever tried? What are some of your favorite dishes in general, and from your own books, in particular?
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8. AOTW: What one cookbook do you recommend to others?
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9. AOTW: Which basic ingredients do you always have in your pantry? Which ingredients would you suggest lay people always keep in their pantries?
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10. AOTW: Considering your culinary capabilities, are you the official host(ess) for the holidays? Are you planning anything special this year, and does it include some of your own recipes?
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11. AOTW: For those of you that have included additional text, what type of material do you like to see added to the basic cooking book? Anecdotes? Stories from fans? Origins of the dishes?
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12. AOTW: Do you have someone edit your material who isn't a culinary expert, so you can make sure novices will be able to do it?
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