A welcome dose of normalcy: In an conversation recorded pre-pandemic, Ned Baldwin, chef-owner of Houseman restaurant in New York City, discusses his brand new and very useful cookbook How to Dress an Egg: Surprising and Simple Ways to Cook Dinner, written in collaboration with Peter Kaminsky.

Ned, a former sculptor from Seattle, WA, took up professional cooking in his 30s, and became chef de cuisine of Gabrielle Hamilton's Prune Restaurant before opening his own place. How to Dress an Egg translates the lessons and tricks of the trade of a pro chef to myriad home-cooking applications. In his conversation with Andrew, Ned discusses the book, some of his favorite techniques and recipes, and the process of writing and designing his first literary at-bat.

Our great thanks to S.Pellegrino for making these special reports possible.

Enjoy this interview, and buy Ned's book!

LINKS

Andrew Talks to Chefs official site

Chefs, Drugs, and Rock & Roll (Andrew’s most recent book)

Houseman Restaurant

How to Dress an Egg (Ned's book)

Support the Houseman restaurant Emergency Fund

THINGS YOU SHOULD KNOW:

Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.

We'd love if you followed us on Instagram. 

Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.

For Andrew's writing, dining, and personal adventures, follow along at his personal feed.

Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!