What inspired you to write your book?
While covering the world of celebrity chefs for People magazine, I became interested in how so many food professionals managed to both eat so well and stay so fit—a challenge I was facing myself. I started talking to chefs, and eventually gathered their best ideas—things that home cooks and regular folk could do—and set out to share what I had learned.
About your Book:
You don’t have to cook like a four-star chef to eat like one! Like so many Americans, celebrity chefs also face the strain of balancing a good diet with a busy lifestyle.
More than three dozen chefs, including Eric Ripert, Marcus Samuelsson, Cat Cora, Thomas Keller, Ming Tsai, Marc Murphy, Tom Colicchio, Michelle Bernstein and many others, share their personal stories, family recipes and best tips for eating deliciously while maintaining a healthy weight. Includes tips both for cooking at home and eating in restaurants and traveling. With a foreword by Art Smith, Oprah Winfrey’s former chef who lost 120 lbs.
Cuisine Style or Food Genre
celebrity chefs, healthy eating, food memoir
Sample Recipe or Food Advice
• Always enjoy the food you love (and don’t eat the food you don’t!)
• Choose big flavors for maximum pleasure
• Read a restaurant menu and indulge the way smart chefs do
• Cook the easy, satisfying meals that pros prepare at home
• Use lemon, salt, and olive oil to make almost any dish terrific
• End your day with a square of chocolate
Among the more than 50 recipes are:
Michelle Bernstein’s Watermelon and Tomato Salad with Feta and Olives
Rick Bayless’s Grilled Chicken Salad with Rustic Guacamole
Wolfgang Puck’s Salmon Provençal with Tomato-Basil Sauce
Joe Bastianich’s Spaghetti Pomodoro
Michael Symon’s Chicken Thighs with Kale
Ming Tsai’s Pork Fried Rice
Tom Colicchio’s Prosciutto-wrapped Sturgeon
Karen Hatfield’s Apple Galette
What formats are your books in
Both eBook and Print
How do you see writing a food/cookbook as different from writing other genres of books?
The best food books aren’t just about food, just as this one isn’t only about chefs. It’s not enough to collect recipes or diet tips, you have to think about how people really eat and why, and that means considering family and cultural traditions, lifestyle, how people live on an ordinary day and what they do to celebrate an occasion or live it up on vacation. Without stories, food is just protein, fat, carbs and water.
Advice to someone that is thinking about or currently working on a food book or cookbook
Eat well and cook a lot. Never publish a recipe that you wouldn’t regularly cook for yourself and/or your family!
How did you decide how to publish your book and where is it published through:
The book is published by New American Library, a division of Penguin.
Allison Adato is an award-winning journalist and senior editor at People magazine. Her work has appeared in The Los Angeles Times magazine, and she was a staff writer at Life magazine. She lives, cooks, window-box gardens and eats out a lot with her family in New York City.
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