Digging into the subject
Posted 03 May 2003 - 03:47 AM
I'm glad you're able to take the time to join us!
No, we'll serve anyone - meaning anyone -
And to anyone at all!
Posted 09 May 2003 - 03:10 PM
I wrote that little book on New Orleans because I had been doing another in their "Best of..." series for a packager, and he happened to mention one day that was looking for someone to do "Best of New Orleans," and I volunteered, thinking I was semi-qualified because I'd spent a lot of time eating down there and loved that food and thought I knew it reasonably well. Besides, they only wanted 50 recipes, and just the classics.
Otherwise, I've stuck lately to my two specialties - New England and quickly-cooked recipes. although earlier in my writing career I did some books with kind of generel subject matter. I felt like to right person to do New England initially based solely on having spent most of my life here - and then when I started traveling and researching in earnest for The New England Cookbook, I found out how much I didn't know! That's why writing about food is so fascinating - always something new to learn. In general, I think the best food and recipe writing comes from people who live in a given region.