Speaker 1: I mean, this book really is not so much a
Speaker 1: cookbook about comfort food per se. It's not about Dodge
Speaker 1: and mac and cheese and pizza. It's really more about
Speaker 1: the notion of comfort as an emotion, as an emotional
Speaker 1: reaction to food.
Speaker 2: Yo Autolangi is a chef and a best selling author
Speaker 2: whose name has become synonymous with the region that inspires
Speaker 2: his cooking. He began building his empire of beautiful, upscale
Speaker 2: food shops in London two decades ago. He now has
Speaker 2: seven auto lanky shops and two fine dining establishments. He
Speaker 2: is here in New York today at the Newsstands Studios,
Speaker 2: our favorite tiny little studio in Rockefeller Center, to celebrate
Speaker 2: his new book, Comfort, his eleventh cookbook. Welcome to my.
Speaker 3: Podcast, Yo, Tom, Thank you. It's so good to be here,
Speaker 3: so nice to see you again.
Speaker 2: I haven't seen you for quite a few years. I
Speaker 2: don't think I've been to London since before COVID COD.
Speaker 3: It's all before or after COVID BC or so.
Speaker 1: I remember we do, we do, and and we have
Speaker 1: a picture together from Nope and it pops up with
Speaker 1: my phone as a memory once a.
Speaker 2: Nice Well you have a new cookbook called comfort. Almost
Speaker 2: every single cookbook author that I know ultimately comes out
Speaker 2: with a book called comfort, comfort food. Why now, why Comfort?
Speaker 1: I will do my best to make it stand out
Speaker 1: amongst all the comfort recip books that you talk about.
Speaker 2: After after reading through every recipe, it stands out very nice.
Speaker 2: And your recipes make my mouth water, and they always
Speaker 2: have ever since your very very first book. And after
Speaker 2: I visited all the delis and why did they call
Speaker 2: them delis? I can't. I did British deli.
Speaker 1: It's really not like an American high end take out
Speaker 1: take away shop.
Speaker 2: Yes, yeah, but they're so good and I and I
Speaker 2: always take snack food out of every single one, So
Speaker 2: you should, And why not in New York? I can't
Speaker 2: remember you said you might do something in New York.
Speaker 1: I know I always overpromise and underdeliver. I mean, not
Speaker 1: on the book front, but on the opening internationally front.
Speaker 1: It's just it's so difficult to run restaurants and cafes
Speaker 1: these days. I find these everything is so much more expensive.
Speaker 2: Cost of food.
Speaker 3: Cost of food has gone through the root.
Speaker 1: Rageous chocolate went up more than one hundred percent in
Speaker 1: a very short amount of time. But I'll answer your
Speaker 1: question why comfort and why now? So, I mean, this
Speaker 1: book really is not so much a cookbook about comfort
Speaker 1: food per se. So it's not about you know, stodge
Speaker 1: and mac and cheese and pizza. There are those things
Speaker 1: here more or less, but it's really more about the
Speaker 1: notion of comfort as an emotion, as an emotional reaction
Speaker 1: to food. And I've got three co authors on this book,
Speaker 1: and each and every one of us has got Helen,
Speaker 1: Tara and Verena. We cover quite a lot of ground
Speaker 1: in terms of the places we've been to, the places
Speaker 1: we've traveled where what we started. Helen is of Malaysia
Speaker 1: Australian origin, Verena is from a Swiss and a Swiss
Speaker 1: and Scottish background, and myself from Israel, and Tara is
Speaker 1: British but traveled a lot extensively in the Middle East.
Speaker 1: And we really bring stories that are about our connection
Speaker 1: to recipes. You know, when you travel, when you immigrate,
Speaker 1: you can't take hardly anything with you, but the food
Speaker 1: memories and the cooking is something that you take. And
Speaker 1: this book is all about our food memories and things
Speaker 1: that make us feel sense of comfort, a sense of ease,
Speaker 1: and especially today with the way the world is and
Speaker 1: how awful it is, the sort of things that are
Speaker 1: unraveling in the Middle East and really give me a
Speaker 1: lot of pain. And I think about it every single day,
Speaker 1: every single hour. There is something about food that just
Speaker 1: allows you to alleviate that pain just a bit. It's
Speaker 1: that kind of sense of comfort that comes through doing
Speaker 1: an age old tradition of cooking, and that's very prominent.
Speaker 2: And did these recipes take you home to Jerusalem?
Speaker 3: Many of them do? Many of them do take me
Speaker 3: home to Jerusalem.
Speaker 2: How often do you get to go back there?
Speaker 3: I go.
Speaker 1: My mother is a liar, my dad passed away, So
Speaker 1: I go see her at least three or four times
Speaker 1: a year.
Speaker 2: And she's still there.
Speaker 3: She's still there.
Speaker 2: And she come to London and stay with you for
Speaker 2: a little while until this nonsense is over.
Speaker 1: I don't think she would want to, and I think
Speaker 1: she's she's quite a steadfast person and she I think
Speaker 1: she wants to stay where she is. She's okay, she's safe,
Speaker 1: unlike a lot of other people around the region that
Speaker 1: are not. So I feel very grateful for that. But
Speaker 1: the flavors do the flavors do take me back and
Speaker 1: I'm just looking here at a meatloaf that that is
Speaker 1: in the book. It's just I just happen to be
Speaker 1: on this book and it's goes to shawarma spices.
Speaker 2: And tell our listener, what is sara?
Speaker 3: I love that name Suarma is? Is? Is it kind
Speaker 3: of spicy?
Speaker 1: Shuarma has got me different meanings, but it's often referred
Speaker 1: to as a particular way of spicing meat, lamb, chicken.
Speaker 1: And often you buy shawarma on a spit like meat
Speaker 1: on a spit. But this the seasoning is very much
Speaker 1: about sweet spices. So it's got all spice, it's got cumin,
Speaker 1: it's got paprika and garlic, and those kind of flavors
Speaker 1: are the flavors of this meat loaf.
Speaker 3: And you know, meat floafs can be Look.
Speaker 2: What kind of meat.
Speaker 1: So in this particular one, we use lamb, but you
Speaker 1: can use beef if you like. And the really nice
Speaker 1: thing about this, first of all, we cook it in
Speaker 1: a skillet, which means it doesn't look like that kind
Speaker 1: of block meat balls. Meat loaves can look quite blocky
Speaker 1: and very mundane, but this one looks a bit more
Speaker 1: festive because it cooks.
Speaker 3: It's cooked like a cake.
Speaker 1: And it's got caramelized onions on top that have pomegrand
Speaker 1: molasses in them, so you've got like sweet onions on
Speaker 1: top of that kind of savory meaty.
Speaker 3: And fresh pomegranate seeds and fresh pomegranate seeds.
Speaker 2: Very timely recipe for right now, because the pomegranates are
Speaker 2: just getting into the marketplace exactly. This is the I
Speaker 2: eat a pomegranate a day.
Speaker 1: I also eat pomegranates every day, and I think they're wonderful.
Speaker 2: Every day. There is just so much potassium, so much
Speaker 2: vitamin sea. We take all the seeds out of a
Speaker 2: pomegranate and put them in a bowl and they're covered
Speaker 2: in the refrigerator for me. And every day I eat
Speaker 2: them with a spoon.
Speaker 3: I know, I eat them with the ygar.
Speaker 2: I just eat them plain, and my mouth is puckered
Speaker 2: by the time I'm finished with one.
Speaker 3: The most incredible. They are the most incredible.
Speaker 2: But they're so good for you. I mean, why eat
Speaker 2: a banana when you can eat a bowl full of
Speaker 2: pomegranate seeds. That's what I think.
Speaker 3: I'm with you.
Speaker 2: And more and more potassium too. But Middle Eastern cooking
Speaker 2: uses a lot of pomegranates.
Speaker 3: Yeah.
Speaker 1: Yeah, the pomegranate in the juice is a wonderful thing.
Speaker 1: To concentrate the juice. It's like the Middle East and
Speaker 1: equivalent of palsamic vinegar. It's sharp and the cidic at
Speaker 1: the same time, it's very sweet.
Speaker 2: So is that the extractor the molasses?
Speaker 1: The the molasses is effectively what it is is like
Speaker 1: boiled down juice of pomegranates, the real proper molasses.
Speaker 3: That's all it is. Yeah, because there's such.
Speaker 1: A high sugar level when you boil it down and
Speaker 1: get that kind of syrupy texture.
Speaker 3: That so.
Speaker 2: But I also get from my friend Linda Resnik. Did
Speaker 2: you ever meet missus Resnick in California?
Speaker 3: I'm not sure.
Speaker 2: Oh, she started, she and her husband started the Franklin
Speaker 2: Mint and she now really is the proprietress of most
Speaker 2: of the pomegranate groves in California. So she started a
Speaker 2: company called Palm Wonderful and for her best friends, and
Speaker 2: somehow I got on the list for her best friend.
Speaker 2: She sends us the extract of pomegranate juice once a month.
Speaker 2: I get six. I think there are like six quarts
Speaker 2: of pomegranate extract, So you just add that to hot
Speaker 2: water like a tea, or you add it to a
Speaker 2: pomegranate margarita. It's the best thing in the whole and
Speaker 2: so healthy.
Speaker 3: I mean addicted.
Speaker 2: I am. No, I'm addicted to pomegranate. So this recipe.
Speaker 2: Guess what it's on my next week's menu.
Speaker 3: Car, I highly recommend.
Speaker 2: Yeah, it's really really nice. You've talked about this book
Speaker 2: as featuring foods you eat when nobody else is around.
Speaker 2: What you eat when nobody else is around? Well, what
Speaker 2: do you eat? What do you snack on? What do
Speaker 2: you eat for breakfast? No?
Speaker 3: What do I eat for breakfast?
Speaker 2: Do you eat breakfast?
Speaker 1: Not every day, but most days I eat. You mentioned
Speaker 1: pommegrand It's funny. I tend to eat yogurt and pomegranate
Speaker 1: sees berries if they're in season, and.
Speaker 2: You swallow the whole seed. Oh yeah, oh you do.
Speaker 2: I see I spit out the I spit out the pith.
Speaker 3: There's a lot of work.
Speaker 2: No, you just chew it and get all that nice
Speaker 2: juice and then I spit it out, and then I
Speaker 2: chew it and then I spit it out. I love eat.
Speaker 3: I wouldn't be able to.
Speaker 2: But you just have a contrast with myself of how
Speaker 2: to get every seed out of a pomegranate in a
Speaker 2: white linen bed.
Speaker 3: Try that.
Speaker 1: I'll tell you it's a funny story. When I was
Speaker 1: growing up in Jerusalem, my mother used to send my
Speaker 1: younger brother and I to the garden, to our little
Speaker 1: courtyard outside to eat the pomegran It's naked without our
Speaker 1: clothes on, because she'd say, do not mess. You know,
Speaker 1: the stains don't come off, doesn't come off, So she
Speaker 1: we would go out to the garden just in our underwear.
Speaker 1: I eat the pomegranate's peel them, bash them, eat the thing,
Speaker 1: and then come back to that.
Speaker 2: So great, But they are a confection for me. They're
Speaker 2: a confection. So you so what do you eat? What's
Speaker 2: your favorite thing?
Speaker 3: For me?
Speaker 1: Comfort food is meat bowls, it's rice, it's pasta, it's potato.
Speaker 1: But it could also be something it It can also
Speaker 1: be cake. I think there's something about there's like it
Speaker 1: depends on the time of the day, like what do
Speaker 1: I feel like? So there isn't such such a thing
Speaker 1: for me as ultimate comfort food. Comfort comes it reflects
Speaker 1: reflects or of what of the question of what what
Speaker 1: it is that I feel like eating.
Speaker 2: We eat a bowl of plain rice.
Speaker 1: I not only that because you were asked me what
Speaker 1: I eat when nobody's looking. So I boil a pot
Speaker 1: of rice, and kind of I have smiley rice, long
Speaker 1: grain rice. I wash it, I cook it quickly absorption method,
Speaker 1: and I put and I grate in some fresh parmesan
Speaker 1: or pecorino and black pepper, and.
Speaker 3: And that's what I have.
Speaker 1: You know, that's like it's like it's just like pure
Speaker 1: delicious cheesiness.
Speaker 3: Butter as well. Yeah, the butter as well. Butter as well,
Speaker 3: you forgot that. I forgot the butter.
Speaker 2: I've been I've been eating Japanese the highest quality Japanese
Speaker 2: sushi rice just steamed in the Japanese steamer, and and
Speaker 2: it's like almost translucent. And then I add a little
Speaker 2: bit of Japanese rice wine seasoned vinegar on top of
Speaker 2: that and just eat that. No, I don't even so
Speaker 2: it's so delicious.
Speaker 1: It's the rice rice, well rice. I think it has
Speaker 1: got magical qualities. When you boil rice. The smell it
Speaker 1: brings into the house so good. It's just got that
Speaker 1: that kind of it permeates the whole latmosphere for me,
Speaker 1: Like my comfort food is a tray of baked rice,
Speaker 1: either almost on its own or I start adding things.
Speaker 1: I've got a recipe here for cheese ball rice. So
Speaker 1: I cooked rice the same method that I describe to
Speaker 1: you in the oven. But I make these balls of
Speaker 1: cheese with feta, ricotta and cheddar, and I kind of
Speaker 1: deposit them in the rice and as it steams, I
Speaker 1: covered really well.
Speaker 3: Put in the avenue and melts and spread slightly.
Speaker 2: I'm going to try that.
Speaker 1: Yes, that's what I make for my kids, and they
Speaker 1: absolutely love it.
Speaker 2: Well, this is book number eleven, And how is your
Speaker 2: book writing process? I'm very interested in and how people
Speaker 2: write their cookbooks because I have a new book coming
Speaker 2: out this fall.
Speaker 3: Also your book? Is it? Book number I was twenty hundred,
Speaker 3: so funny, got a way to go.
Speaker 2: It is so funny. That's in forty two years. You've
Speaker 2: only eve been writing for how many years?
Speaker 3: But fifteen fifteen?
Speaker 2: So just wait, that's in forty two years. But I
Speaker 2: wrote a page in the book towards the end about
Speaker 2: how I write a cookbook, and it was so nice
Speaker 2: to write it, and my grandchildren read that. That was
Speaker 2: the first page they read in this book. They're twelve
Speaker 2: and thirteen, and they got really excited about maybe they
Speaker 2: could write a cookbook because I made it easy. But
Speaker 2: it's not easy. It's a very hard process. But it's
Speaker 2: a fun process and a thoughtful process. So how do you.
Speaker 1: Write it's a fun for I'm going to give you
Speaker 1: two answers. The first answer has to do with the
Speaker 1: process of writing cookbooks, and as it always happens, and
Speaker 1: that's true to every cookbook that I've ever published, and
Speaker 1: that is that, first of all, comes a collection of
Speaker 1: recipes that you really want to tell the.
Speaker 3: World about me.
Speaker 1: I've got to a thirty or forty recipes that are
Speaker 1: the beginning of the process, which really and I don't
Speaker 1: even know what the book is yet about It could
Speaker 1: be anything. I mean, I have a vague idea if
Speaker 1: maybe it's a vegetable book, or maybe it's a book
Speaker 1: about home cooking like this one, but I don't know
Speaker 1: what the message that I'm going to get. And then
Speaker 1: I start building layers. So I've got a bit of that,
Speaker 1: and I say, okay, let's have a bit more of that.
Speaker 1: If I've got a few recipes with roasted vegetables. I said,
Speaker 1: let's try to see where we go in that direction.
Speaker 1: If I've got a couple of interesting desserts or delicious desserts,
Speaker 1: I go in that direction as well. And then the
Speaker 1: recipes kind of swell, and then I look at it.
Speaker 1: When I'm at like number eighty or ninety is close
Speaker 1: to you know, the most recipe.
Speaker 2: Books about one hundred hundred recipes.
Speaker 1: So when I get to the seventy eighty stage, I
Speaker 1: go I look at it again, and I say, Okay, well,
Speaker 1: now now I'm going to see what the book is
Speaker 1: telling me. And once I know what the book is
Speaker 1: telling me, I can kind of finish it off and
Speaker 1: listen to it and write the narrative. And the other
Speaker 1: answer I wanted to give, which is really important, is
Speaker 1: that people that have followed me know that I don't
Speaker 1: really write my books on my own anymore. I work
Speaker 1: with a particular person or of two other people on
Speaker 1: every book.
Speaker 3: Two and the co author is.
Speaker 1: Really important because most of my books are collaborations and
Speaker 1: we work really really closely together, so I kind of
Speaker 1: bring someone in with me to the process. So here
Speaker 1: I've got helen with recipes from Malaysia from China, and
Speaker 1: I've got Verena with recipes from German recipe and one
Speaker 1: Scottish recipes and those those collaborations are really crucial because
Speaker 1: we have the best conversations. You know, things kind of
Speaker 1: influence each other. I've got a recipe for shikuka here
Speaker 1: with like tamarind and and star and nies uh and
Speaker 1: and and it's just like, what is that all about.
Speaker 1: It's not a proper chixchuka, but it is. After I've
Speaker 1: spoken to Helen for half an hour, that's where we
Speaker 1: end up.
Speaker 2: Nice. I'm going to make this weekend Dutch baby with
Speaker 2: oven roasted tomatoes. I have a lot of cherry tomatoes
Speaker 2: in my garden still, you know, it's not the garden's
Speaker 2: not over yet, and I have a giant garden, and
Speaker 2: I was I've been picking these deliciously sweet cherry tomatoes,
Speaker 2: all different colors, and I have just been roasting them
Speaker 2: in the oven with olive oil and a little bit
Speaker 2: of salt and pepper, and they're so good roasted like that.
Speaker 2: So this and those you just put on top of
Speaker 2: the Dutch baby. What's different about this Dutch baby?
Speaker 3: So this Dutch baby also has bacon in it, it
Speaker 3: has mustard powder.
Speaker 1: It has mustard powder. And to the audience, they don't
Speaker 1: know what a Dutch baby is. A big puffy pancakes
Speaker 1: cooked in.
Speaker 3: A pan, the pan in the oven.
Speaker 2: It's almost like Yorkshire pudding, the.
Speaker 3: Yorkshire pudding exactly.
Speaker 1: It's like a Yorkshire pudding, but a bit flatter, so
Speaker 1: it's a bit wider.
Speaker 3: And I make it a lost for my kids. You know,
Speaker 3: there are nine and eleven. They like, you know, a
Speaker 3: pancake for the weekend.
Speaker 1: So I make a big Dutch Baby and I fill
Speaker 1: it up with berries. And then the best way I
Speaker 1: found to divide the Dutch baby is using scissors.
Speaker 3: Yeah, Like I cut it.
Speaker 2: Like a you slide it another pan.
Speaker 1: I took it, I take it into a chopping board
Speaker 1: and I cut it like wedges with scissors, and I
Speaker 1: think it's the best way to serve it.
Speaker 2: Tried that this weekend, so I think that I've never
Speaker 2: had it. Savory.
Speaker 1: Yorkshire pudding is the is the single most important culinary
Speaker 1: contribution that Britain made.
Speaker 3: The Britain made to this.
Speaker 2: Is from that, right, don't you think the Dutch baby.
Speaker 3: I'm sure the Dutch but it's called Dutch, baby.
Speaker 1: Maybe the Dutch no, you know, Dutches is a bastardization
Speaker 1: of the word Deutsch, which is German. So someone heard Deutsche,
Speaker 1: they call it Dutch, but actually it's of German origins.
Speaker 1: But you know, as all these things, with these things,
Speaker 1: they kind of develop all over the world at different times,
Speaker 1: so I'm not sure what the origin really is.
Speaker 2: So testing the recipes that goes on in your restaurants
Speaker 2: or no.
Speaker 1: I have a dedicated spased a test kitchen and there's
Speaker 1: a team and we test recipes for different publications and
Speaker 1: for the books.
Speaker 3: There's like three.
Speaker 2: So you're writing your weekly column for The Guardian, which
Speaker 2: is such a nice call. I love that, thank you,
Speaker 2: because a lot of introspection goes into that into that writing.
Speaker 1: I do that once a week, and I've got the
Speaker 1: New York Times once a month. So there's a lot
Speaker 1: of recipe creation going on, and there's always a book
Speaker 1: on the go.
Speaker 3: So there's a team that does that.
Speaker 1: And we have a really lovely process or that with
Speaker 1: the recipe development. Each team member takes a recipe from
Speaker 1: start to finish. They own the recipe, but everybody else
Speaker 1: has the right to comment. So you know, we get
Speaker 1: around the dish and everybody has to comment. Then that
Speaker 1: person goes and works on the next version and the
Speaker 1: next version, and sometimes we're stuck with their stock. I mean,
Speaker 1: it's a joy to do, but sometimes we have to
Speaker 1: try something three, four or five six times before we
Speaker 1: really get it.
Speaker 2: Did those recipes also find their way into your restaurants?
Speaker 1: Sometimes they do, but not always. Cooking at home and
Speaker 1: cooking in restaurants are two very different activities. You know,
Speaker 1: restaurants is about a particular logistical nightmare because you need
Speaker 1: to there's so many considerations. But ideas come from the
Speaker 1: books into the restaurants, but also the other way around.
Speaker 3: So I feel very lucky to have people.
Speaker 1: Around me that are professional chefs that work in restaurants
Speaker 1: right now that bring up some really cool ideas to
Speaker 1: the So.
Speaker 2: What are the hallmarks I'd like to hear from you?
Speaker 2: What the hallmarks of your style are.
Speaker 3: It's very vegetable heavy.
Speaker 1: That would be one thing because I grew up in Jerusalem,
Speaker 1: where vegetables are really so central to the food, to
Speaker 1: the cooking, and also because there's so much good, great
Speaker 1: and great fresh felt.
Speaker 2: There is no there was no Israeli cooking. When Israel
Speaker 2: became Israel.
Speaker 1: No, there was Palestinian cooking very influential on Israeli cooking.
Speaker 1: And then there's the cooking of the different diasporas, people
Speaker 1: that have immigrated from Europe, from North Africa, from the
Speaker 1: Middle East and have brought their own foods with them.
Speaker 1: And Jerusalem has this incredible combination of food that comes
Speaker 1: from from these diasporas combined with the local Palestinian food,
Speaker 1: and that's the I think that's the essence of what
Speaker 1: people call Israeli food these days. It's all these things
Speaker 1: coming together.
Speaker 2: Flavors. Flavors are unique.
Speaker 1: So I think when it comes to my food, it
Speaker 1: really I wouldn't call I don't my food is not
Speaker 1: Israeli food because I think it would if you look
Speaker 1: at what I'm cooking or serving. It's very much influenced
Speaker 1: by the people I work with, So there is a
Speaker 1: there's a lot of contrast in the food. So it's
Speaker 1: a very layered and contrastful food. So we create a
Speaker 1: lot of layers of flavor and texture. Every recipe will
Speaker 1: have to have a few layers of of of flavor
Speaker 1: and texture. And it's very sunny so there's a lot
Speaker 1: of color going on.
Speaker 3: The color.
Speaker 1: When I say color, I don't I don't just mean visually,
Speaker 1: I also mean a metaphorical it's it's it's intense. There's
Speaker 1: quite a lot of contrast there. And this is this
Speaker 1: has become the signature of the food that I do.
Speaker 2: I'm just looking at a picture of polenta pancakes with
Speaker 2: spiced corn salad. That looks really good.
Speaker 1: It's really really good. That's spice porn. It's got curry
Speaker 1: leaves in it. And I love curry leaves, yeah, because
Speaker 1: it's not always easy.
Speaker 2: To find, and so I can I can make this,
Speaker 2: do you don't you.
Speaker 3: Just love them? They are just we have a lot
Speaker 3: of recipes for curry leaves.
Speaker 2: And I have so many peppers this year too.
Speaker 3: You had, you had a good good.
Speaker 2: The best pepper you're ever, the best egg plant your ever,
Speaker 2: and the brosscas, all the brassocas I had. Really, I've
Speaker 2: never seen such giant cabbages and stuff we have.
Speaker 1: But these, oh, these are Moroccan pancakes, you know, the
Speaker 1: thousand hoole pancakes.
Speaker 3: I love that a bit like a crumpet, aren't you?
Speaker 2: Yes, they are yeah, oh, I can't wait to try.
Speaker 2: That's every single page you want to cook the recipes
Speaker 2: in this amazing book. Where do these these?
Speaker 3: Ah? My friend Kaz, she's been.
Speaker 2: Every chapter is opens with a very modernistic painting. An unusual, unusual.
Speaker 1: And incredible graphic designer. She actually I share her with Nigella. Oh,
Speaker 1: she designs my book in Nigella's book. Look at these
Speaker 1: pages and those cover those really rhyme with the cover,
Speaker 1: not the American cover, but with the British cover.
Speaker 2: Yeah, yeah, that's nice.
Speaker 1: And and it's quite nineteen. It's a bit mirror Meco nineteen.
Speaker 2: It is very very bright colors. All it looks like
Speaker 2: a giant jigsaw puzzles.
Speaker 3: Yeah.
Speaker 2: So, and a roasted egg plant, red bell, pepper and
Speaker 2: tomato soup.
Speaker 3: This is perfect for you because you've got all everything
Speaker 3: from your garden exactly.
Speaker 2: And I'm going to make that I have so many
Speaker 2: egg plants. I don't like to eat too many egg plants,
Speaker 2: but I love I love miso eggplant. I think I
Speaker 2: love the roasted egg plant.
Speaker 1: I've just I've just demonstrated a recipe for egg plant
Speaker 1: caesar dressing.
Speaker 2: So it's it's the cream cream.
Speaker 1: Yeah, it's the eggplant cream with anchovies and parmesan. So
Speaker 1: you make an anchovy, parmesan and burnt eggplant sauce, quite
Speaker 1: a thick one. It's delicious, it's got lemon juice, it's
Speaker 1: got garbleants.
Speaker 2: My daughter is going to make that because she makes
Speaker 2: caesar salads older and clients, and she loves your recipes.
Speaker 1: And you dip the crud de taise in sign and
Speaker 1: it's just a wonderful. You know, it's like a bit
Speaker 1: like it's a kind of a banya kauda, but with
Speaker 1: the eggplant and good.
Speaker 3: I recommend that.
Speaker 2: So the the plant focus is very important to the
Speaker 2: auto lingy recipes.
Speaker 3: The plants. Yeah, the plant focus we've got.
Speaker 1: You know, one of the things that I found out
Speaker 1: in this book which I didn't really know beforehand.
Speaker 3: It's very funny.
Speaker 1: You're gonna get I thought I knew everything there is
Speaker 1: to know about vegetables, but I didn't know before working
Speaker 1: on this book, and that is that when you overcook vegetables,
Speaker 1: when you cook them to until they're very soft, then
Speaker 1: they become comforting. So you know this technique of kind
Speaker 1: of steaming vegetables in their own juices. So We have
Speaker 1: a recipe here for we call it beans on toast,
Speaker 1: but effectively it's eurycover or French beans in a pot
Speaker 1: with olive oil, quite a bit of olive oil. Slice
Speaker 1: garlic in the futurey tomatoes. You close the lid and
Speaker 1: you just let them sit there for half an hour,
Speaker 1: steaming in their own in their own juices. And it's
Speaker 1: a low heat, so it's they go soft, but they
Speaker 1: go so wonderfully delicious. And it's very common in Turkish
Speaker 1: cooking and the Balkans to cook vegetables like that. Yeah,
Speaker 1: and most of the time I like my beans tender,
Speaker 1: but this particular recipe there's just so good. We serve
Speaker 1: them on a toasted sour dough bread with a bit
Speaker 1: of fat on top, so it becomes it's.
Speaker 2: Always or always yogurt, or always something delicious on the
Speaker 2: top of you. No, really, that's so unique that when
Speaker 2: I first discovered you, I just couldn't believe how how
Speaker 2: utterly delicious every single thing I put in my mouth was.
Speaker 2: And this is wait, this is right. I mean I
Speaker 2: discovered you when you came out with your first book.
Speaker 3: I know I came to you.
Speaker 2: You were in Paris, weren't you in Paris.
Speaker 1: I came to your show, yes, to appear in your show.
Speaker 1: I don't know how long ago, but I know I've
Speaker 1: got kids in there eleven years old. Before that, I
Speaker 1: want to say fifteen years ago.
Speaker 2: But really and truly, the it was the combination of
Speaker 2: spice of mixed vegetables. That and the color. Everything I
Speaker 2: noticed were in any restaurant of yours or in any
Speaker 2: deli of yours is the color everything is brilliant.
Speaker 1: And you know why that is is because when we
Speaker 1: opened our first shop, Semmy and I, we put the
Speaker 1: food was for sale visually, so you know.
Speaker 3: When you go to restauran you get a menu, you
Speaker 3: don't know what it looks like.
Speaker 1: So when you get it doesn't matter because it will
Speaker 1: be delicious, and that what counts well. People buy with
Speaker 1: their eyes a bit like in the market, and they
Speaker 1: come to us and we created this visual language which
Speaker 1: is which really puts a lot of how beautiful.
Speaker 2: That includes all your beautiful desserts.
Speaker 3: Too, yeah, yeah, those two, and.
Speaker 2: Also just the architecture of your of your shops and
Speaker 2: your restaurants. I remember just going around taking pictures of
Speaker 2: every detail in your lovely restaurant in your first restaurant
Speaker 2: in London?
Speaker 3: Is it the notting Hill one, the Little one? Yeah? Yeah,
Speaker 3: it's still there.
Speaker 2: Oh, it's amazing. And who designed that?
Speaker 3: You had?
Speaker 1: My friend Alex Michelist is an incredible artitact and he
Speaker 1: designs all our restaurants and I have to give him it,
Speaker 1: really yeah, And I have to give him a lot
Speaker 1: of credit because when he said to us when we
Speaker 1: just started more than twenty years ago, oh, you know,
Speaker 1: make it white, I said, like why and food?
Speaker 3: That doesn't really work.
Speaker 2: Color because your food is the color.
Speaker 3: And that's exactly what it said to me.
Speaker 1: Your food will bring the color and the white background
Speaker 1: is what you want for the rest of you.
Speaker 3: Right.
Speaker 2: And it was modern and it still is modern, and
Speaker 2: it still is just a delightful atmosphere.
Speaker 3: Thank you.
Speaker 2: Yeah, yeah, really great. And why did you leave Israel
Speaker 2: and end up in London? That's your home now?
Speaker 1: Yeah, I've been living in London for twenty five years
Speaker 1: or more.
Speaker 3: Well, I left London.
Speaker 1: I left Israel to just explore the world and I
Speaker 1: lived in Amsterdam for two years. Hence there's a Dutch
Speaker 1: apple cake in the book. Just had to say that
Speaker 1: because I love Dutch apple cakes, and there's one there
Speaker 1: that is inspired by my time in Amsterdam. But I
Speaker 1: moved to London because in the late nineteen nineties, because
Speaker 1: I went to study at the courdon Bleue to.
Speaker 2: How to this is after studying philhilosophy and phrenomology whatever
Speaker 2: that is. And and you gave up You got your PhD?
Speaker 3: No, no, I got a master's.
Speaker 2: Did you write your thesis?
Speaker 1: I was, yeah, I wrote my thesis. I got my master's,
Speaker 1: but I was, I was. I wanted to start a PhD.
Speaker 1: But I gave it up and went and.
Speaker 2: Went to Courdroon Blue. Were your parents horrified.
Speaker 3: Or yeah, terrified? Terrified?
Speaker 2: Horrified academics The parents are academics and uh and there
Speaker 2: you are going to the Courdron Blue.
Speaker 1: In London, and I just I just found I found
Speaker 1: food such a relief from that the slavery of the mind,
Speaker 1: you know that kind of when you go to university,
Speaker 1: there's always like you know, I found it exhausting, and
Speaker 1: kitchen work is physically exhausting, but mentally it's quite relaxing
Speaker 1: because you effectively have you go into the kitchen. I
Speaker 1: don't know if you did have that Martha, but don't
Speaker 1: do Do you find cooking like like meditation?
Speaker 3: I still feel that way.
Speaker 2: Yesterday I had so much butternut squash and I was
Speaker 2: reading your book, and I thought, what am I going
Speaker 2: to do with all this butternut squash? And I have
Speaker 2: a lot of people that work on my farm, you know,
Speaker 2: the guys who were the guys who were planting, and
Speaker 2: the guys who take care of the horses, and and
Speaker 2: I thought, I'm going to use I'm going to I'm
Speaker 2: going to give them butternut squash for lunch. So I
Speaker 2: didn't use a recipe. I just I just cut them off,
Speaker 2: hollowed them out, and put them skin side up in
Speaker 2: the oven and steam them a little bit. Then I
Speaker 2: put in chili flakes and chili powder and butter and
Speaker 2: a little olive oil and salt and pepper coarse sea salt.
Speaker 2: It was the most delicious wash, so good. And that's
Speaker 2: what they got for lunch. And they love it. They
Speaker 2: love when when they're eating something that comes from the farm.
Speaker 3: Who doesn't mean it's the best.
Speaker 2: But I want to make your squash stew.
Speaker 1: Yeah, there's squashed to coconut.
Speaker 2: And I didn't have I didn't have any coconut milk salt,
Speaker 2: couldn't you.
Speaker 3: I recommend that one. It's really really delicious.
Speaker 1: But just going back to this sense of cooking being
Speaker 1: something that isn't I.
Speaker 2: Didn't have time to do that, yesty. I didn't have time,
Speaker 2: but I did it.
Speaker 3: I make time because you and and I.
Speaker 2: Was also pickling my Vacchino peppers, you know those tiny
Speaker 2: little peppers, bread and yellow. I made my own pickling
Speaker 2: brine and I there there are now just brining away
Speaker 2: and they're so cool. Everybody wants them because they do
Speaker 2: and they take a long time to pick out of
Speaker 2: the garden. But that's what I do that just to
Speaker 2: get my mind straight on.
Speaker 3: And that day thing.
Speaker 1: I know, this is why going back to question why
Speaker 1: comfort and why now, I feel that something that really
Speaker 1: occurred to me while we were working on the book
Speaker 1: is that ten or fifteen or twenty years ago, people
Speaker 1: cooked really from a different place. They wanted to impress.
Speaker 1: You know, there was all these big dinner parties and
Speaker 1: people wanted to create these kind of very lavish fish
Speaker 1: feasts and dishes, something that nobody's ever tried before. And
Speaker 1: that's quite stressful. And I think since COVID, but even
Speaker 1: before that. People cook for different reasons. They cook to recenter,
Speaker 1: they cook to feel comfort, They cooked, and they go
Speaker 1: and cook old recipes, not necessarily things that are out there.
Speaker 1: And this book, for me, it was really important to
Speaker 1: do things that are familiar, like a soup or a
Speaker 1: pasta or a roast chicken, which is everybody can relate
Speaker 1: to that. Maybe I added different spice, but everybody can relate.
Speaker 2: To your roast chicken looks delicious.
Speaker 3: In here, the roast chicken has the roast chicken.
Speaker 1: So the roast chicken has a duca under the buttered
Speaker 1: douca under the skin. So we make a duca. But
Speaker 1: the duca, you know duca, and the listeners who don't know,
Speaker 1: it's an Egyptian nut and spice makes It's got hazel
Speaker 1: nuts and coriander and cumin and it's all ground into
Speaker 1: a powder and that seasons a lot of dishes in Egypt.
Speaker 3: But it's just a wonderful thing to make.
Speaker 1: So we make this stuca, and we also had fried
Speaker 1: curry leaves to it and we blitz it together, so
Speaker 1: it's got a curry flavor and we mix it with
Speaker 1: butter and put it under the skin off the chicken,
Speaker 1: so when you eat the chicken, you almost have like
Speaker 1: a little nuts roast under the skin.
Speaker 2: I often do that with different kinds of stuffings. You
Speaker 2: do that under the skin, Yeah, I always have. I
Speaker 2: started when I was catering. I used to do a
Speaker 2: chicken breast with a beautiful green spinach and parsonally under
Speaker 2: the skin of the chicken breast, which made it unique,
Speaker 2: you know, different.
Speaker 1: And it's really nice because, like favors, if you cut
Speaker 1: through it, you see that layer of something delicious going
Speaker 1: on and it just feels it feels special.
Speaker 2: So, how much of your culinary education stems from your parents,
Speaker 2: your family versus your culinary studies?
Speaker 1: Don't I can answer that. I think most of what
Speaker 1: I cook today is based on the last twenty or
Speaker 1: thirty years since I started my or twenty years since
Speaker 1: I started my business. I've been surrounded by cooks and chefs,
Speaker 1: and I've been absorbing, you know, I've been absorbing being ideas,
Speaker 1: I've been going and traveling. So most of it is that.
Speaker 1: But there are certain fundamental aspects to food, and I
Speaker 1: think this is one of those things that you never
Speaker 1: put behind that comes that come from my childhood, and
Speaker 1: that we have a recipe here for a breakas like
Speaker 1: a circular brecas breck Turkish or you know a Balkan. Yeah,
Speaker 1: and it's got it's like a span of copita, but
Speaker 1: in a in a circular form or snail form. And
Speaker 1: this takes them back right back to my child because
Speaker 1: you'd go with have dedicated shops that would sell them
Speaker 1: where they were cheesy, mushroom, you know, potato, even the
Speaker 1: stuffing and would go and there was always they would
Speaker 1: always be served with a hard boiled eggs, so you'd
Speaker 1: get the egg, you crack it and peel it and
Speaker 1: eat the break at the same time. It's a wonderful
Speaker 1: thing to have together, especially if you have some tiny
Speaker 1: sauce or greater tomato.
Speaker 3: To go with.
Speaker 2: There's always something else. Every single way be prepared because
Speaker 2: these recipes are not three ingredients. These have more than
Speaker 2: three ingredients. And but that's what makes them so delicious.
Speaker 3: They have more than three ingredients, but.
Speaker 2: There's a flavor. They're not they're not hard to make.
Speaker 2: You just have to have your pantry in order to
Speaker 2: get get through this book. And I like that. I
Speaker 2: like I like having my pantry in.
Speaker 3: Order trying to find that picture of the breakast to show.
Speaker 3: I just think it's so special here.
Speaker 1: Yeah, you know, you got a hard boiled egg and
Speaker 1: got some olives and you've got the greater tomato Sauceiny,
Speaker 1: that's a wonderful brunch.
Speaker 2: That is so good looking. I love that. And you
Speaker 2: is that fought filo?
Speaker 1: So you know, you know, and I don't know if
Speaker 1: you ever tell your readers when you when you have
Speaker 1: bought Filo. It's very little work. You spread the sheet,
Speaker 1: the brush butter on top of it.
Speaker 2: It's very tasty.
Speaker 3: It's baking one on one, you know.
Speaker 2: I get mine Poseidon though here in New York homemade.
Speaker 3: It's very good. You're lucky.
Speaker 2: Yeah, we're lucky that we have a shop right.
Speaker 3: Near boy Go and buy it.
Speaker 2: Oh yeah, I buy the Filo.
Speaker 3: There's nothing like it.
Speaker 2: Yeah, and it's very chasty. And then make sure you
Speaker 2: make all your buckle vaugh and everything else at the
Speaker 2: same time. I keep it in the freezer. It's so good.
Speaker 3: Yeah, you should freeze it.
Speaker 2: So you you move to London, you go to the
Speaker 2: court and blue. Did you work in restaurants?
Speaker 3: Yeah, I worked in restaurants.
Speaker 2: It was your first restaurant.
Speaker 1: And my first restaurant was called The Capitol. It was
Speaker 1: a French influenced British restaurant in Knightsbridge. It had a
Speaker 1: Michelin star. It was a nightmare. It was an absolute nightmare.
Speaker 1: I lasted for three or four months. I found it
Speaker 1: so difficult, but also I found it really crushed my
Speaker 1: spirit because it was very technical and I didn't this
Speaker 1: food just didn't speak to me.
Speaker 3: I found it.
Speaker 1: I spent so much time on doing things and the
Speaker 1: results were so tiny and unsatisfying, you know, processing the
Speaker 1: vegetables to these ridiculously small pieces, and.
Speaker 3: I just wanted out of there. And then I moved on.
Speaker 1: I worked for a chef called Roly Lee, a wonderful
Speaker 1: British chef that has had a restaurant called Kensington Place.
Speaker 1: I'm sure you're aware of that around the street from
Speaker 1: Sally Clark, and they're off that generation in the eighties
Speaker 1: and nineties in London. That kind of brought in the
Speaker 1: kind of slightly the Californian European vibe to London. And
Speaker 1: I ended up working for these people, and after that
Speaker 1: I realized that you can work in restaurants and actually
Speaker 1: have fun. It doesn't need to be this crazy, you know,
Speaker 1: regimented micheline environment, and the food is also much more
Speaker 1: delicious and when you cook it properly like people cook
Speaker 1: at home or in the street.
Speaker 2: So who are your Who are your favorite chefs that
Speaker 2: you whose food you have eaten and loved? And here
Speaker 2: in New York.
Speaker 1: Too, In New York, Oh, Mike Solomonov I have.
Speaker 3: I love his food. We've I've met him a few times.
Speaker 1: And he's got Laser Wolf in Brooklyn, which I think
Speaker 1: is a wonderful restaurant.
Speaker 3: I've beaten there, you have, Yeah, it's great.
Speaker 2: Too much food.
Speaker 3: It has a lot of food, so much food.
Speaker 1: It's so good. So I love him. I've been when
Speaker 1: my parents really have. As we've established, I had a big,
Speaker 1: big influence with me in terms of food writing. I
Speaker 1: think that Jederal loss And really influenced me and how
Speaker 1: much she made writing about food so much part of
Speaker 1: the of the recipe making.
Speaker 3: And I love the thoughts she gives.
Speaker 2: And she also had a lot of allusions to other
Speaker 2: things in her recipes, which I loved a lot of stories.
Speaker 1: Yeah, and I do I like I like the people
Speaker 1: that have come from California in the eighties and nine,
Speaker 1: and like Debrahmatis and I think she's her books are
Speaker 1: great and are so good with vegetables.
Speaker 3: I learned a lot from her.
Speaker 1: As well, So there's a I like those books that
Speaker 1: take the subject matter very seriously, but don't take themselves
Speaker 1: too seriously. And I think it's a very different kind
Speaker 1: of perspective.
Speaker 2: So food shopping in London easy hard.
Speaker 1: It's it's I have I have our surprises the listeners
Speaker 1: and say that food shopping in London is very easy.
Speaker 3: It's wonderful ingredients.
Speaker 1: We've got great British and European ingredients, and we have
Speaker 1: a lot of food shops that are run by immigrants,
Speaker 1: whether it's a Turkish, Vietnamese, Chinese, Lebanese, Palestinians. You get
Speaker 1: those wonderful shops that really give you everything that you and.
Speaker 2: They import all this stuff.
Speaker 3: The import and I'd love you know.
Speaker 1: I think one of the reasons a bit like very
Speaker 1: much like New York, why we have such rich food
Speaker 1: culture is because all these immigrant foods have infiltrated into
Speaker 1: the mainstream and made the food culture so much richer
Speaker 1: than it has been.
Speaker 2: As your restaurant empire and your book projects have grown
Speaker 2: in scope. How do you balance your time between them?
Speaker 2: How much time do you spend in the restaurants?
Speaker 1: The restaurants. I go to a restaurant more or less
Speaker 1: every day or every other day. The restaurants are not
Speaker 1: we have it's a bigger company now, so we have
Speaker 1: various locations. I spend my day in the test kitchen
Speaker 1: supervising the recipe development, and then the afternoon I go
Speaker 1: and try the food, talk to the chefs. And but
Speaker 1: I'm not I'm not a workaholic. I don't spend all
Speaker 1: my time at work. I've got I like to spend
Speaker 1: time with My kids are still young. As long as
Speaker 1: they want me, I'm very happy.
Speaker 2: Are they athletic? Are they studious?
Speaker 1: They are more They are more studious than athletic. They
Speaker 1: like music and we love you know. Everybody said, how
Speaker 1: what do you do to wind down? I go out,
Speaker 1: you know, I go down to their playroom after they've
Speaker 1: done their homework, and after we had dinner, and we
Speaker 1: watch a Big Bang Theory to together.
Speaker 3: Then we laugh so much.
Speaker 1: And for me, that's the best wine down that I
Speaker 1: can that I can imagine possible. Because spending time with
Speaker 1: your kids best things.
Speaker 2: I just have two grandchildren who I try to spend
Speaker 2: as much time as possible with. And the girl I
Speaker 2: spend all the time going to concerts with her. She
Speaker 2: she loves concerts. Yeah, so we're going to see Billie
Speaker 2: Eilish and we're going to jingle Ball and she just
Speaker 2: went to Sabrina Carpentrina. They're they're into it. They're into
Speaker 2: it so nice, and the lavish performances she likes. But
Speaker 2: the kid, the boy, oh, my gosh, sports sports, sports books.
Speaker 3: But it's isn't it just amazing to talk to kids.
Speaker 2: And you learn so much from kids.
Speaker 1: So much, and also you learn about food. So I
Speaker 1: have my kids are like, they don't really cook that much.
Speaker 1: My little one loves to make eggs and omelets in that.
Speaker 1: But but they are such harsh critics, you know, because
Speaker 1: they have no filter. They go or they say, ah,
Speaker 1: you knowimes, I have to stop myself from laughing or screaming.
Speaker 1: They go like, oh, you know, this is not as
Speaker 1: good as you made it last time. They're like, what
Speaker 1: do you know?
Speaker 2: They they know a lot. Their taste buds are pure
Speaker 2: and they think that that's what they know. And I'd
Speaker 2: love to go out with mine. I take them to
Speaker 2: every single great restaurant and they do their critiques. And
Speaker 2: I think that's a very good thing for you as
Speaker 2: an expert to do with your kids because because they
Speaker 2: learn everything, they taste the wine too, just little SIPs,
Speaker 2: but they know what a good wine is and what
Speaker 2: a bad wine is.
Speaker 1: A Really, it's really important to allow them to express
Speaker 1: what they think is good because they start it's like
Speaker 1: learning the alphabet. You get the sensibilities and then you
Speaker 1: become better at it. And I'm so happy that they're
Speaker 1: exposed to good food because we really know. I cannot
Speaker 1: fop them off with a bad peach. You know, they
Speaker 1: go like this is just a bad peach. They won't
Speaker 1: touch you, you know, like that's so finnicky.
Speaker 2: I entertained my granddaughter's friends. They like five or six
Speaker 2: of them will come to the farm for a weekend,
Speaker 2: and there's always the menu is already printed out. She
Speaker 2: knows what she wants me to make. Oh yeah, oh
Speaker 2: got demanding, very demanding. But it's fun.
Speaker 3: Are you happy to do?
Speaker 2: Yes, I'm very happy to do. It's exhausting, but fun,
Speaker 2: And I am going to make some delicious things out
Speaker 2: of this book for the next weekend. In two weeks,
Speaker 2: we pick apples and make cider and then we're going
Speaker 2: to make the apple but I will make yours. Okay,
Speaker 2: I'll make your apple pie out of the apples.
Speaker 3: And then you make the rice with the cheese bowl.
Speaker 2: They're going to love that.
Speaker 1: You know what thing the secret ingredients in this tomato.
Speaker 1: It's out of the cheese. So it's really delicious.
Speaker 2: That's so English.
Speaker 3: It's so good.
Speaker 2: Mommy, yes, and it's mommy, Yes, it's a it's a
Speaker 2: It is like the essence of like beef stock and
Speaker 2: what else yef? Yeah, deal, beef whatever. I have friends
Speaker 2: who eat it on toast.
Speaker 3: You do the UK.
Speaker 1: I have my I have milk and my tea and
Speaker 1: I do the toast.
Speaker 2: Look at this a Bohemian fresh pie.
Speaker 3: Fish pie, fish pie. It's a delicious fish pie.
Speaker 2: Oh my gosh, I have to see this apple tart,
Speaker 2: white chocolate and macadamia cookies. I bet I think I've
Speaker 2: had those in Europe.
Speaker 3: Jelly, They're very good. Was this the apples? Apple? That's
Speaker 3: that's cake? That looks so I used to go there.
Speaker 1: There was a particular coffee shop in Amsterdam on one
Speaker 1: of the canals, and I used to cycle there every
Speaker 1: weekend and sit around and around two o'clock and have that
Speaker 1: apple cake with a whipped.
Speaker 2: Dutch apple cake. Okay, I am going to make that. Yes,
Speaker 2: And when they then they have to take something home
Speaker 2: to their parents, so they get the cider to take
Speaker 2: home and maybe they can each make a small Dutch
Speaker 2: apple cake to take home.
Speaker 3: Oh and you have the energy to supervise all that.
Speaker 2: To do it all. I set up I set up
Speaker 2: stations for each girl to make make the thing. But
Speaker 2: I am going to tell them about this book because
Speaker 2: this is this, This will appeal to them. This, all
Speaker 2: of this will appeal to that. Thanks to them, but
Speaker 2: also to every one of your fans all over the world. Tom,
Speaker 2: you are like the consummate go to for this kind
Speaker 2: of tasty, unusually good fresh food. I love it. I
Speaker 2: love your food and I can't wait to come back
Speaker 2: to England and come to your restaurants. I still have,
Speaker 2: I still have, my godchild still lives there. You have
Speaker 2: lots of friends, I do, lots of friends, yep, And
Speaker 2: I can't wait to come back and see all of that.
Speaker 2: But best of luck on this book tour, and we
Speaker 2: look forward to really using this book and to using
Speaker 2: your next books, your former books, because we do. Thank you,
Speaker 2: and I hope you have a lovely time here in
Speaker 2: the United States.
Speaker 3: Congratulations on hundred.
Speaker 2: Oh well that's another story. Thank you. Maybe I'll come
Speaker 2: to England with my books. Yes, that would be fun,
Speaker 2: that would okay, Well, thank you, have a good trip.
Speaker 2: You've been listening to Martha Stewart's podcast with Otto Lingy,
Speaker 2: the great chef and cookbook author and his newest book
Speaker 2: is Ottelangi Comfort