The Banter

The Guys talk about Francis’ decadent evening the night before with some industry mavens and a hog’s head.

The Conversation

The Restaurant Guys talk with writer Melissa Clark about her new cookbook Chef Interrupted which simplifies chef’s recipes for the home cook. The discuss cooking shortcuts, macaroni and cheese and kitchen gadgets that make your meal preparation easier and prettier.

The Inside Track

The Guys are loyal readers of Melissa’s articles and they love the concept of her new cookbook. Mark even gave her a tip.

Mark: The fact that water should never touch your pepper was one of those things we just classically learned in my family. In my family, we would wash with olive oil. 

Melissa:  That is such a good idea! If I had a recipe from you in this book, that's the kind of thing that would come out in the conversation we'd have. And I'd write it down because I think that's brilliant!

Melissa Clark on The Restaurant Guys Podcast 2006

Bio

Melissa Clark is an American food writer, cookbook author and New York Times columnist. Clark has been a regular guest on television series such as Today show, Rachael Ray and Iron Chef America and on several radio programmes. In her early career, Clark was a freelance writer for various publications, including the New York Times. In 2007, she began her weekly "A Good Appetite" column at the New York Times and she became a full-time staff writer at the Times in 2012.

Melissa has written more than 40 cookbooks.

She’s won two James Beard Foundation awards and two IACP awards (International Association of Culinary Professionals) Her work has also been selected for the Best American Food Writing series.

Info

Melissa’s book
Chef, Interrupted: Delicious Chefs' Recipes That You Can Actually Make at Home

Melissa’s site

https://www.melissaclark.net/

Benriner Super Standard Mandoline Slicer
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