WEBVTT - The Making of Book #100 0:00:04.880 --> 0:00:07.840 This week is a big week for us, for me 0:00:08.039 --> 0:00:10.560 and for the team that works on my brand. We 0:00:10.640 --> 0:00:13.000 are launching a book that is very special to me 0:00:13.640 --> 0:00:18.599 and deeply personal. It's called Martha the Cookbook. It is 0:00:18.720 --> 0:00:21.640 at one hundred recipes, which is a mix of classic 0:00:21.720 --> 0:00:25.720 Martha recipes, family recipes, recipes from chefs we've known throughout 0:00:25.720 --> 0:00:29.600 the years with Martha tweaks, and recipes that have stood 0:00:29.640 --> 0:00:32.720 the test of time in my own kitchen, favorite recipes 0:00:32.760 --> 0:00:39.040 that we also revisited and updated. It is the hundredth book, 0:00:39.840 --> 0:00:42.680 a book that I published with a big team of 0:00:42.720 --> 0:00:48.479 people and includes also my team at Clarkson Potter, some 0:00:48.560 --> 0:00:51.080 of whom have been with me for over thirty years. 0:00:51.320 --> 0:00:55.440 It also includes many editors and designers and photographers, and 0:00:55.600 --> 0:00:58.200 the team who helped me plan and create this book 0:00:58.640 --> 0:01:01.720 is here today around my dis on thirty fourth Street 0:01:01.800 --> 0:01:05.280 at our office on the fifteenth floor to talk about 0:01:05.360 --> 0:01:09.240 the making of book number one hundred. I just want 0:01:09.280 --> 0:01:11.360 to make it clear that this is not our one 0:01:11.440 --> 0:01:16.840 hundredth cookbook. It is the number forty ninth cookbook right. 0:01:16.959 --> 0:01:21.160 Forty eight cookbooks, thirteen holiday books, eight entertaining books, eight 0:01:21.240 --> 0:01:26.040 crafts books, eight gardening books, six homekeeping books, six weddings, 0:01:26.600 --> 0:01:30.600 three decorating, one business book, and one health and logivity book. 0:01:31.280 --> 0:01:33.800 So that is the basic library. The other day we 0:01:33.880 --> 0:01:38.759 did a show with Drew Barrymore and one guy came 0:01:38.800 --> 0:01:41.280 in who has all one hundred? 0:01:41.400 --> 0:01:45.160 That man, wow, guy, so adorable. 0:01:45.520 --> 0:01:47.560 And I'm very, very proud of the fact that we 0:01:47.640 --> 0:01:51.720 have reached number one hundred. So we have Lisa Wagner 0:01:52.680 --> 0:01:54.640 and Lisa, why don't you introduce yourself? 0:01:54.800 --> 0:01:58.560 That number thirty is how long I worked for you, Martha, 0:01:58.680 --> 0:02:02.960 and I started back in nineteen eighty eight and my 0:02:03.040 --> 0:02:05.600 first book with you was the Christmas Book, and that 0:02:05.760 --> 0:02:08.240 was a very small team in your house at Turkey Hill. 0:02:09.120 --> 0:02:09.880 Oh remember that. 0:02:10.000 --> 0:02:14.080 And I was pregnant with my oldest son, and that 0:02:14.240 --> 0:02:18.120 was really my first introduction into you and into the 0:02:18.160 --> 0:02:20.560 way you like to create a. 0:02:20.560 --> 0:02:23.440 Book and work on a book. I remember Chris Baker 0:02:23.520 --> 0:02:26.760 or a photographer who barely made it to the end 0:02:26.760 --> 0:02:30.720 of the book. Oh my gosh. We ran those photographers 0:02:30.720 --> 0:02:35.320 into the ground. We still do. Oh yeah, we have one. 0:02:35.600 --> 0:02:38.240 We have one sitting right here, Beta Gallagher. 0:02:39.080 --> 0:02:41.200 This one for me, it was fun because it was 0:02:41.480 --> 0:02:44.960 I had left the company and it was fun to 0:02:45.000 --> 0:02:48.280 come back. And not only was it great to be 0:02:48.320 --> 0:02:51.600 back with the team and with you, but I would 0:02:51.600 --> 0:02:54.040 often when I went down to the basement looking for props, 0:02:54.080 --> 0:02:56.600 think who else would know where this was? 0:02:56.720 --> 0:02:58.359 Or who else could fit in between the rest? 0:02:58.480 --> 0:03:01.560 Why you were there, Lisa Wagon because in my basement 0:03:02.000 --> 0:03:03.280 describe the basement. 0:03:02.960 --> 0:03:07.120 But the basement now is like a prop house with 0:03:07.280 --> 0:03:12.920 metro shelving and everything from years of collecting in the 0:03:12.960 --> 0:03:17.680 studio from East Hampton everywhere, and everything is there on 0:03:17.720 --> 0:03:20.640 those racks in a pretty organized way. 0:03:20.919 --> 0:03:26.040 She did a masterful job, and every picture is so beautiful. 0:03:26.280 --> 0:03:29.679 I got a phone called yesterday from Charlotte Beers, who 0:03:30.000 --> 0:03:32.480 was on our board in the early days, on the 0:03:32.480 --> 0:03:35.680 board of Martha Stewart Living on the Media, and Charlotte 0:03:35.760 --> 0:03:39.200 was in charge of She was the CEO of Ogilvy Mayor, 0:03:39.320 --> 0:03:43.680 the largest advertising agency in America, and she had nine 0:03:43.760 --> 0:03:48.440 thousand employees and then under secretary stayed under Colin Powell. 0:03:48.800 --> 0:03:50.760 She sat down with the cookbook. I sent it to 0:03:50.800 --> 0:03:52.720 her last week because she's going to be interviewing me 0:03:52.760 --> 0:03:55.720 on my book tour in Charleston. And she sat down 0:03:55.760 --> 0:03:59.120 and she said it is the most beautiful cookbook she 0:03:59.200 --> 0:04:02.520 has held in her hands, isn't that? And thank you 0:04:02.600 --> 0:04:05.560 Dana Gallagher. So, Dana, you tell us a little bit 0:04:05.600 --> 0:04:08.920 about yourself and your history with the company and me. 0:04:09.840 --> 0:04:14.840 Martha, I met when I was a baby, before I 0:04:14.880 --> 0:04:15.560 was twenty eight. 0:04:15.840 --> 0:04:19.280 You were twenty seven when you came to Uschleppa with us, Yes, 0:04:19.480 --> 0:04:23.159 which is really Useppa, a beautiful island the western coast 0:04:23.320 --> 0:04:25.839 of Florida. But because there are no cars on the 0:04:25.880 --> 0:04:29.480 island and only the golf carts, we had to schlep everything. 0:04:29.560 --> 0:04:30.159 You were there. 0:04:31.880 --> 0:04:32.839 Different, We had. 0:04:32.680 --> 0:04:35.279 To schlev all the props and we were doing like 0:04:35.320 --> 0:04:38.520 a week long shoot down there, remember I do, And 0:04:38.680 --> 0:04:39.520 it was I. 0:04:40.960 --> 0:04:42.920 I was one of the main schlepper. 0:04:43.080 --> 0:04:45.240 Oh my god. So we changed the name of the 0:04:45.279 --> 0:04:49.440 island to and please forgive us Useppa a residence. It's 0:04:49.480 --> 0:04:54.000 called Uschleppa now. So you were working for Vicky Pearson. 0:04:54.160 --> 0:04:58.480 I was one of my mentors, who is amazing, who. 0:04:58.400 --> 0:05:01.080 I'm still in contact with. I just heard her yesterday. 0:05:01.520 --> 0:05:05.640 Shout out to Vicky. She said her avocados are ripening. 0:05:06.000 --> 0:05:08.920 Actually I had done one story for the magazine at 0:05:08.920 --> 0:05:12.359 that time, and it was a coffee story. And it 0:05:12.400 --> 0:05:14.080 was supposed to be like a little front of the 0:05:14.080 --> 0:05:17.800 book story, and you guys made it into a well story, 0:05:17.800 --> 0:05:21.960 and I was over the moon. Vicky was a prankster, 0:05:22.240 --> 0:05:25.560 and she blacked out Martha's tooth on the cover of 0:05:25.600 --> 0:05:29.080 the magazine and put it on the coffee table in 0:05:29.120 --> 0:05:33.040 her cottage, and then everybody came over for drinks, and 0:05:33.080 --> 0:05:35.560 I was like, Vicky, what are you doing? And she 0:05:35.680 --> 0:05:39.760 was just like hilarious, and I was like, God, I 0:05:39.800 --> 0:05:42.839 hope so. And Martha came in and immediately saw it. 0:05:42.960 --> 0:05:45.080 You laughed. You thought it was so funny. 0:05:45.560 --> 0:05:48.200 And then my story, I have a good sense of humor. 0:05:48.480 --> 0:05:50.960 You do, and you like a good prank. 0:05:51.120 --> 0:05:53.240 And then I offered you the job to shoot the 0:05:53.440 --> 0:05:55.440 entire menus for entertaining book. 0:05:55.800 --> 0:06:01.039 I get a call. Martha calls me from her, but 0:06:01.120 --> 0:06:03.159 it was when phones were like the size of a brick, 0:06:03.680 --> 0:06:06.000 and she's like I had this image in my head 0:06:06.040 --> 0:06:09.360 with Martha with like a brick calling me from here 0:06:09.520 --> 0:06:13.000 black suburban. And you asked me if I wanted to 0:06:13.000 --> 0:06:18.120 do your book, and I was like, uh yeah. 0:06:16.760 --> 0:06:18.480 And that was such a good Oh. I love that book. 0:06:18.520 --> 0:06:20.920 I still use so many of the recipes in that book. 0:06:21.080 --> 0:06:24.520 We would do five menus a day. Remember how hard 0:06:24.520 --> 0:06:24.840 we were? 0:06:25.040 --> 0:06:27.760 Big stories like that clam bake. 0:06:28.000 --> 0:06:32.400 Oh yeah, that clam bake was delicious. Yes, that was 0:06:33.080 --> 0:06:37.119 Dana Gallagher who then came back and shot lots lots 0:06:37.160 --> 0:06:41.640 more for the magazine, the Order Handbook, which I love 0:06:41.800 --> 0:06:45.479 so much. And uh, that's Gelfinium story that we did 0:06:45.560 --> 0:06:48.279 up in Maine. Remember how beautiful that was. That is 0:06:48.320 --> 0:06:50.800 one of my favorite stories. It is Oh good, oh good. 0:06:50.839 --> 0:06:51.680 I love that story. 0:06:51.920 --> 0:06:54.000 Also, we got to write on your plane and you 0:06:54.040 --> 0:06:56.000 made a lot of cocktails. 0:06:56.040 --> 0:06:59.919 Oh my gosh. If you did so, then Sarah Carrey's not. 0:07:00.320 --> 0:07:03.000 I think it's we're going in a chronological order, because 0:07:03.040 --> 0:07:06.279 then you came next. What year did you start? 0:07:06.520 --> 0:07:09.960 Nineteen ninety nine. I started at the company working with 0:07:10.000 --> 0:07:13.280 Martha on her television show in her Westport studio and 0:07:13.600 --> 0:07:16.760 with Lisa as well. And I did that for a 0:07:16.800 --> 0:07:19.120 pretty long time before I started working at the magazine, 0:07:19.200 --> 0:07:20.000 maybe about five. 0:07:20.160 --> 0:07:22.880 Up up in Westport, Connecticut, when we had that fabulous 0:07:22.920 --> 0:07:26.840 studio so beautiful now an what is yeah? They turned 0:07:26.880 --> 0:07:30.520 it into an Oh don't I have a party there? 0:07:30.720 --> 0:07:31.800 Yeah, that would be amazing. 0:07:31.880 --> 0:07:34.720 We had such great parties there. Remember the parties. Oh yeah, 0:07:34.840 --> 0:07:37.560 like the Christmas party and oh, we had so much fun. 0:07:37.920 --> 0:07:40.360 But that was a great studio and you worked so 0:07:40.480 --> 0:07:44.200 hard with John Barrettchilli. Yeah, and we had a kitchen there. 0:07:44.240 --> 0:07:46.840 We served lunch to everyone. Remember we had a Yeah. 0:07:47.000 --> 0:07:51.800 The curmissary was incredible. I mean we were really treated well. 0:07:51.920 --> 0:07:54.720 The food was delicious. John was in charge of the 0:07:54.720 --> 0:07:56.920 commissary for a while, and then he started working in 0:07:56.960 --> 0:07:59.720 the test kitchen with us, and we had Dave and 0:07:59.760 --> 0:08:03.600 Mark Go and Fernando I think working in the kitchen, 0:08:03.600 --> 0:08:06.720 and it was delicious lunch every day. I skipped lunch 0:08:06.760 --> 0:08:08.880 a lot because I was usually getting ready for my 0:08:08.920 --> 0:08:12.239 next segment, but it was pretty luxurious. And then sometimes 0:08:12.280 --> 0:08:15.080 we would have cookouts in the backyard and that was 0:08:15.080 --> 0:08:16.600 always really fun parties. 0:08:17.360 --> 0:08:20.280 And then you became the food editor for Martha's Stewart 0:08:20.360 --> 0:08:25.560 Living in nineteen ninety nine through twenty twenty two. Yeah, 0:08:26.120 --> 0:08:29.440 and just marshaled that magazine into even greater heights than 0:08:29.440 --> 0:08:33.200 it had been before. No, really, I loved all the 0:08:33.240 --> 0:08:36.040 work that you've done. You helped me so much with 0:08:36.520 --> 0:08:39.760 The Essential Guide Cooking School, which is in so many 0:08:39.880 --> 0:08:42.880 people's kitchens. I love seeing that book because it is 0:08:42.960 --> 0:08:44.960 one of my favorite books. I still use so many 0:08:45.000 --> 0:08:46.200 of the recipes in that book. 0:08:46.320 --> 0:08:46.640 Thank you. 0:08:46.720 --> 0:08:48.600 We worked really hard on that together. 0:08:49.160 --> 0:08:53.760 Suzanne Rupert is editorial director of Books for Martha's Stewart brand. 0:08:54.400 --> 0:08:58.520 Her first book projects for Martha were Meatless and Living 0:08:58.559 --> 0:09:01.240 the Good Long Life is still one of my very 0:09:01.320 --> 0:09:04.640 favorite books. Living the Good Long Life is a real 0:09:04.720 --> 0:09:10.520 nice handbook for living well and aging beautifully gracefully. I say, 0:09:11.600 --> 0:09:15.320 and you worked on both those projects simultaneously. That was 0:09:15.360 --> 0:09:16.079 a lot of work. 0:09:16.160 --> 0:09:21.200 That was twenty thirteen. Okay, yeah, so now I've worked 0:09:21.240 --> 0:09:23.480 on like this hundred, like twenty books. 0:09:23.480 --> 0:09:26.320 Now, only twenty. 0:09:26.280 --> 0:09:28.520 Twenty in eleven years is pretty good. 0:09:28.559 --> 0:09:28.800 Well. 0:09:28.880 --> 0:09:32.080 I started, I was hired to work on the book 0:09:32.120 --> 0:09:36.360 department as a managing editor, and then it turned into 0:09:36.480 --> 0:09:38.840 working on both books and magazines. 0:09:39.160 --> 0:09:43.240 Right, yeah, your book, Your job grew and grew working 0:09:43.280 --> 0:09:47.880 on this one hundredth book, Suzanne really helped so is 0:09:48.160 --> 0:09:51.960 essentially curating all the archival photographs. We have a room 0:09:52.000 --> 0:09:55.480 full of photographs, and you worked with us so hard 0:09:55.520 --> 0:09:58.640 to create a new imagery and keeping us in order, 0:09:59.280 --> 0:10:01.960 helping me choose the hundred recipes. That was a big job. 0:10:02.600 --> 0:10:06.080 Susan gave me pages and pages of recipes to choose from, 0:10:07.080 --> 0:10:10.320 and then I had to go through it and you know, 0:10:10.559 --> 0:10:13.520 discard some, put some back. It took a while. That 0:10:13.559 --> 0:10:16.040 took like a month to choose one hundred recipes. But 0:10:16.120 --> 0:10:18.160 I think we did a very good job. According to 0:10:18.559 --> 0:10:23.160 according to my mentor, Charlotte Beers, she every single page. 0:10:23.240 --> 0:10:25.240 She said, she kept calling people that were in her 0:10:25.240 --> 0:10:27.800 house to see this picture and that picture. She said, 0:10:27.840 --> 0:10:30.560 you have the essential roubarb recipe. And she, you know, 0:10:30.600 --> 0:10:34.040 she likes that there's odd ingredients like rubarbi is odd 0:10:34.080 --> 0:10:36.080 to a lot of people, but she said then and 0:10:36.120 --> 0:10:39.120 then she looks at something so simple as green juice. 0:10:39.440 --> 0:10:42.199 You know. So it was really a nice choice and 0:10:42.240 --> 0:10:43.920 a nice mix of recipes in this book. 0:10:43.960 --> 0:10:46.320 Yeah, it's a nice collection. It's very personal, you know, 0:10:46.400 --> 0:10:48.199 to you, and I think there's something for every reader. 0:10:48.360 --> 0:10:52.200 Yeah. And last, but not least, is James Mikeowski, who 0:10:53.080 --> 0:10:57.240 always is cheery somehow. You started as an art director 0:10:57.280 --> 0:10:59.960 at Martha Stewart Living in January two thousand and eight 0:11:00.080 --> 0:11:02.320 team and you worked on how many. 0:11:02.120 --> 0:11:05.320 Issues like forty three, forty forty. 0:11:05.000 --> 0:11:08.160 Three issues of the magazine, and this was your very 0:11:08.320 --> 0:11:11.080 first book project with us. It was yep, and you 0:11:11.160 --> 0:11:14.080 did an amazing job. Thank you again. So we were 0:11:14.080 --> 0:11:16.439 pretty we don't you think? We were pretty organized though 0:11:16.720 --> 0:11:18.960 as we got as we got going, we had a 0:11:18.960 --> 0:11:21.439 certain number of days to shoot. We had a certain 0:11:21.520 --> 0:11:23.480 number of people that could fit in my house. We 0:11:23.480 --> 0:11:26.400 didn't want a big, big gang, so we really kept 0:11:26.440 --> 0:11:35.360 it kind of Where's Carlo is my boyfriend? Carlo? Who is? 0:11:35.520 --> 0:11:37.959 I mean? I liked if he hadn't been there, I 0:11:38.000 --> 0:11:41.000 would have been in a really bad movie. He was 0:11:41.160 --> 0:11:43.480 he because I I got through every day. He was 0:11:43.559 --> 0:11:47.800 always there to help and that's Dana's assistant. And he 0:11:47.920 --> 0:11:50.840 was just amazing. He was such a good presence. 0:11:50.920 --> 0:11:53.440 He's a good egg. I'm working with him next week. 0:11:54.679 --> 0:11:55.440 Give him my love. 0:11:56.320 --> 0:11:59.000 He'll have to hear the podcast. 0:11:59.080 --> 0:12:03.240 Okay, please in Carlo, I'm in love with you. And 0:12:03.960 --> 0:12:07.520 this was his very first project for Martha and James. 0:12:07.600 --> 0:12:09.440 What's your favorite stuff that you did here? 0:12:09.559 --> 0:12:11.200 It's always the food stuff. I always wanted to be 0:12:11.240 --> 0:12:13.280 on Sarah's team. She's the best. 0:12:13.400 --> 0:12:15.560 James and I had a lot of fun because he 0:12:15.600 --> 0:12:18.200 really understands food in a way that not all our 0:12:18.320 --> 0:12:22.040 directors do. And so that love of food and doing 0:12:22.080 --> 0:12:23.840 food stories really shines through. 0:12:23.760 --> 0:12:25.840 What happened with this donut shoot. 0:12:26.080 --> 0:12:28.320 Oh my god, that shoot. When Sarah made so many donuts, 0:12:28.320 --> 0:12:30.120 it was like you know those like six foot speed 0:12:30.240 --> 0:12:32.280 racks of just full sheet pans. It was just like 0:12:32.760 --> 0:12:33.679 nothing but donuts. 0:12:33.920 --> 0:12:38.240 Sarah. Sarah creates effusively, if I can use that word, 0:12:38.320 --> 0:12:41.800 because there is so much food when she's doing a story, 0:12:41.840 --> 0:12:45.800 because she knows what the perfect perfect object will be 0:12:45.880 --> 0:12:48.079 the perfect picture and that's what you do. I mean, 0:12:48.240 --> 0:12:50.160 did you find the perfect donut for that picture? I 0:12:50.240 --> 0:12:50.960 think we did. 0:12:51.320 --> 0:12:53.720 There's a picture that the belly band. 0:12:53.800 --> 0:12:56.400 Yeah, our biggest thing that we were looking for was 0:12:56.440 --> 0:12:59.080 for our donuts to have this perfect belly band, which 0:12:59.120 --> 0:13:02.480 is actually really hard to get and it's a little ephemeral, 0:13:02.520 --> 0:13:04.559 like you don't exactly know what it is, but it's 0:13:04.600 --> 0:13:05.679 the perfect amount. 0:13:05.360 --> 0:13:07.560 Of generally that you know that they get that with 0:13:07.600 --> 0:13:10.960 those automated turners in the oil And we don't have. 0:13:10.920 --> 0:13:15.520 Automated No, we didn't. My automated turner was me and 0:13:16.160 --> 0:13:18.360 Today Show and she was like frying doughnuts. 0:13:18.400 --> 0:13:23.280 What did you turn the donuts with a chopstick. 0:13:23.360 --> 0:13:23.560 Yeah. 0:13:23.640 --> 0:13:26.480 I had a friend come who was a pretty donut 0:13:26.559 --> 0:13:31.560 expert person, and he taught me to turn my frying 0:13:31.559 --> 0:13:33.800 foods with a chopstick, and it's actually really great. 0:13:33.880 --> 0:13:36.320 That's what the Japanese do. Did you use a metal 0:13:36.400 --> 0:13:38.840 chopstick or wooden? I used to, wouldn't want to have. 0:13:39.200 --> 0:13:43.760 I have the middle chopsticks. Those steels that are very fine, 0:13:44.640 --> 0:13:46.719 can turn anything. I use that my tempura. 0:13:47.240 --> 0:13:49.880 Yeah, super long. 0:13:50.800 --> 0:13:51.720 Get them in a picture. 0:13:51.880 --> 0:13:54.000 I remember the onion rings. I think they're there. 0:13:54.080 --> 0:13:55.040 Yeah, the onion rings. 0:13:55.200 --> 0:13:59.120 Yeah, yeah, oh they're great for that ring. 0:13:59.200 --> 0:14:02.280 That onion rings, by the way, in the book is 0:14:02.920 --> 0:14:05.360 divine and it's the recipe we've been making for years, 0:14:05.360 --> 0:14:07.560 and you changed it a little bit for the buck. 0:14:07.800 --> 0:14:12.040 By I know what you did. You added wonderflower, used 0:14:12.040 --> 0:14:15.840 wonderflower instead of regular flower from a less lighter crisper. 0:14:16.760 --> 0:14:16.880 Oh. 0:14:16.920 --> 0:14:19.040 I can eat a pile of those onion rings right now. 0:14:19.360 --> 0:14:20.760 Yeah, you don't love fried food. 0:14:20.880 --> 0:14:21.120 I don't know. 0:14:21.160 --> 0:14:23.160 When you do fried food, it has to be very 0:14:23.240 --> 0:14:26.080 light and very crisp. And that's what you got with me. 0:14:26.200 --> 0:14:29.880 So listeners, try the onion ring recipe. You will love it. 0:14:29.800 --> 0:14:30.840 It's really good. 0:14:31.240 --> 0:14:35.440 And another person missing from the table is Fossil, who 0:14:35.600 --> 0:14:38.680 has I've known since she was born. She was my 0:14:38.920 --> 0:14:43.000 husband's best friend's daughter. I was there when she was 0:14:43.040 --> 0:14:46.800 born in New York City, and she worked as a 0:14:46.800 --> 0:14:50.040 food editor at the magazine for many years and she's 0:14:50.040 --> 0:14:52.520 now a freelancer. But she came back to work on 0:14:52.560 --> 0:14:54.800 the book for the first A good part of the 0:14:54.800 --> 0:15:06.280 first part of the book. That's our little team that's 0:15:06.280 --> 0:15:09.720 around the table, and I thought we would just go 0:15:09.800 --> 0:15:13.000 through the kinds of things we did to make the book. 0:15:13.240 --> 0:15:15.520 On page two hundred and eighty one, there is a 0:15:15.560 --> 0:15:21.000 remembering column which I entitled Martha the Author, and it 0:15:21.120 --> 0:15:24.160 is how to write a cookbook, How to create a cookbook. 0:15:24.160 --> 0:15:26.520 It's a little essay that I wrote, probably one of 0:15:26.520 --> 0:15:29.720 the last essays I wrote for the book, right, and 0:15:30.680 --> 0:15:33.920 it talks about the very complex process of creating a 0:15:33.960 --> 0:15:37.360 book like this, and it is complicated because once you 0:15:37.400 --> 0:15:40.240 have the recipes, which takes a while, then you have 0:15:40.320 --> 0:15:43.240 to determine who your team is. Then you have to 0:15:43.320 --> 0:15:46.120 determine how you're going to shoot it, where you're going 0:15:46.160 --> 0:15:48.400 to shoot it. And there was no question in my 0:15:48.480 --> 0:15:52.080 mind that we would work at our farm, Cantato Corners 0:15:52.280 --> 0:15:56.840 in Bedford, New York. Was there any question about that, Suzanne. 0:15:56.520 --> 0:15:58.600 I don't think so. I mean, I think for this book, 0:15:58.680 --> 0:16:00.840 you wanted to make it very person Nolan. You wanted 0:16:00.840 --> 0:16:04.640 to make sure to bring the readers into your home, 0:16:05.080 --> 0:16:08.960 into your kitchen, and you know, make every aspect of 0:16:09.000 --> 0:16:13.320 a personal use your collections from your house. As Lisa, 0:16:13.560 --> 0:16:16.720 you know, talked about the props. You wanted to bring 0:16:16.800 --> 0:16:19.440 the food presented the way that you present the food 0:16:19.520 --> 0:16:22.160 to your friends and family, and you wanted to make 0:16:22.160 --> 0:16:25.640 sure every all the photos were represented that way. And 0:16:25.680 --> 0:16:27.960 I think everyone did a really great job of doing that. 0:16:28.040 --> 0:16:30.040 And I think that's why you said you wanted it 0:16:30.400 --> 0:16:33.880 at your house. You were in the kitchen cooking, yes, 0:16:34.120 --> 0:16:36.080 every day, long days. 0:16:36.160 --> 0:16:39.520 I tried very hard to be there for I approved, 0:16:39.800 --> 0:16:42.160 if I didn't cook it, I approved what it looked 0:16:42.200 --> 0:16:45.800 like after it was cooked. But it's a lot of stuff. 0:16:45.840 --> 0:16:47.520 What was the how many did we do in one day? 0:16:47.520 --> 0:16:49.880 What was the most most recipes we did in one way? 0:16:49.880 --> 0:16:53.600 We did six to ten six recipes a day, plus 0:16:53.600 --> 0:16:56.040 additional shots and step shots. 0:16:56.440 --> 0:16:59.760 We had beautiful light, not every day, but you made 0:16:59.800 --> 0:17:02.680 the light beautiful and the way that Dana, I mean 0:17:03.440 --> 0:17:05.159 she made the table on the floor. Most of the 0:17:05.160 --> 0:17:07.919 time everything was shot on a table on the floor, 0:17:08.440 --> 0:17:11.520 and it's just a surface. And we have marble surfaces, 0:17:11.520 --> 0:17:15.040 and we have wooden surfaces, and we have fabric surfaces 0:17:15.040 --> 0:17:17.760 that we use that looks like a table. And we 0:17:17.840 --> 0:17:21.280 have an outside kitchen at my farm as well as 0:17:21.280 --> 0:17:23.119 an inside kitchen, but most of the time we were 0:17:23.160 --> 0:17:27.359 cooking inside, big heavy prep stuff was on outside. And 0:17:27.400 --> 0:17:29.359 then we even moved down to the pool house that 0:17:29.400 --> 0:17:30.240 had beautiful light. 0:17:30.359 --> 0:17:31.040 I know, I love that. 0:17:31.359 --> 0:17:33.800 I love the pictures taken in that pool house. 0:17:34.200 --> 0:17:35.760 I was going to say, I think people would be 0:17:35.920 --> 0:17:39.320 really surprised at how and where we've set up the 0:17:39.359 --> 0:17:42.639 photos and every day looking for another spot. But I 0:17:42.720 --> 0:17:44.919 was looking back at my camera roll and I have 0:17:44.960 --> 0:17:48.720 a picture of the surface by your kitchen door on 0:17:48.760 --> 0:17:52.840 the floor blocking the door and the dogs looking in. 0:17:53.640 --> 0:17:58.879 It's just it's just that it was on that I 0:17:58.920 --> 0:18:02.040 think it was. It might have been slice duck breasts. 0:18:02.880 --> 0:18:04.119 It was just such a funny. 0:18:04.160 --> 0:18:06.320 It was such a funny place to be and I 0:18:06.320 --> 0:18:07.800 don't think anyone would And. 0:18:07.760 --> 0:18:10.440 The brown room was surprisingly a night. My brown room 0:18:10.520 --> 0:18:13.080 is our big dining room. I can seat like twenty 0:18:13.119 --> 0:18:16.520 people for dinner. And that was a surprisingly nice room. 0:18:16.880 --> 0:18:20.000 The light was very nice in there morning and afternoon. 0:18:20.119 --> 0:18:21.760 Yeah, and you have all your plants in there. 0:18:21.800 --> 0:18:23.080 Yeah, so beautiful in there. 0:18:23.320 --> 0:18:25.639 There's yeah, beautiful spread in the books. 0:18:25.680 --> 0:18:28.640 And the servery which is our which is our butler's 0:18:28.640 --> 0:18:32.320 pantry between the kitchen and a smaller dining room. That's 0:18:32.359 --> 0:18:34.600 a nice room too. The light comes from from the 0:18:34.640 --> 0:18:36.160 north and the south in that room. 0:18:36.600 --> 0:18:37.320 I left that room. 0:18:37.359 --> 0:18:37.560 Yeah. 0:18:37.560 --> 0:18:39.120 We shot there a lot. 0:18:39.200 --> 0:18:42.879 We shot a lot. And then the interspersing these great 0:18:42.960 --> 0:18:46.960 old archival pictures of me and the garden and me 0:18:47.040 --> 0:18:50.040 and my original apartment in New York City, me with 0:18:50.080 --> 0:18:53.240 my my ducks, and oh I love all those pictures. 0:18:53.240 --> 0:18:55.960 They're so beautiful. But I wanted to ask Dana, what 0:18:56.040 --> 0:18:58.840 was the hardest thing to shoot in this book? What 0:18:58.840 --> 0:19:02.000 what gave you the most trouble? Oh my gosh, every 0:19:02.000 --> 0:19:07.240 single every single dish gave her trouble. Yeah, yes it did, 0:19:07.320 --> 0:19:10.520 Oh yes it did. She was struggling some days and 0:19:10.680 --> 0:19:14.360 I kept saying, it's just a beautiful picture, please, and 0:19:14.840 --> 0:19:16.800 but you did it, you did it. No, matter what. 0:19:17.320 --> 0:19:20.639 Well, we were like Lisa and I would sometimes go 0:19:20.720 --> 0:19:25.880 downstairs and we would struggle to find like the right vessel. 0:19:26.320 --> 0:19:28.560 I feel like a lot of times or we wanted 0:19:28.600 --> 0:19:32.560 the right surface with the right vessel, and so we 0:19:32.560 --> 0:19:36.040 would struggle. You had a lot of things, and we 0:19:36.040 --> 0:19:39.919 were trying to like make sure we were always changing 0:19:39.960 --> 0:19:40.280 it up. 0:19:40.400 --> 0:19:44.200 But really you did not repeat, which I'm thrilled about 0:19:44.200 --> 0:19:47.480 because we used to keep big charts with little polaroids 0:19:47.520 --> 0:19:50.640 of what we used. I did that from day one 0:19:50.800 --> 0:19:53.840 because people would, you know, get start to get lazy 0:19:53.880 --> 0:19:57.520 toward the ninety ninth recipe and certainlyybe try to sneak 0:19:57.560 --> 0:20:00.880 in something again, but never sneaking in here. 0:20:01.359 --> 0:20:02.560 That's my superpower. 0:20:02.720 --> 0:20:04.680 Yes, it is really great. 0:20:05.000 --> 0:20:08.080 But you have a good memory for details. 0:20:08.320 --> 0:20:11.600 You have amazing amazing. 0:20:12.440 --> 0:20:14.800 What about the drinks? How hard were they to photograph? 0:20:15.080 --> 0:20:16.080 They were actually fun. 0:20:16.200 --> 0:20:19.960 I love that martini and guess what's happened. We have 0:20:20.040 --> 0:20:23.760 a picture of an espresso martini in the book, which 0:20:23.960 --> 0:20:27.520 is a cocktail shaker full of ice, two ounces of 0:20:27.760 --> 0:20:33.680 vodka Belvedere or Zubrowka, one ounce of coffee Liqueur, and 0:20:33.760 --> 0:20:36.440 one double shot of espresso. And I have an espresso 0:20:36.520 --> 0:20:39.040 machine in my kitchen. So the espresso was really good. 0:20:39.480 --> 0:20:42.159 You shake, shake, shake, and it makes a froth and 0:20:42.200 --> 0:20:44.520 you pour it into a gorgeous glass. This is a 0:20:44.600 --> 0:20:50.879 Venetian glass. Is that hexagonal? You know, it's octagonal octagonal glass. 0:20:51.160 --> 0:20:56.000 And I have become addicted to espresso Martini's nice. That's 0:20:56.040 --> 0:20:57.680 my dessert. Now I don't order a dessert in a 0:20:57.720 --> 0:21:00.800