Mark Bittman

And where are we cutting corners?

Well, we're either not buying the ingredients we'd like to buy or we're not paying our people well enough.

Or if you're lucky, maybe you have a cheap rent and that sort of helps you get started.

You know, again, it's what we were talking about with home cooking.

There's so many iterations that a generalization is very dangerous.

Generalizations are really dangerous around this.

If you're a public-facing person and you like that, more power to you.

let me tell you how i want it just that's been encouraged i guess is there a favorite uh how to cook book of yours how to cook everything well it's got to be the original yeah it's my heart and soul was into that how long did it take to make to do that you know when i was working i was working by myself on that for the for the first two years and um

So two years of cooking, researching, writing, that was very solitary.

I had a computer.

I had a telephone.

But then I... It's a very long story, which is told in a number of places, if anyone cares.

But...

but then I turned the manuscript in and there was a new editor and she said, what do I need to know?

And I said, well, you need to know we have this gigantic manuscript that I think could make a pretty good general cookbook.

And no one had written a general cookbook in a while, but it's a mess.

I mean, I can't, I'm like lost here.

I was, I was overwhelmed by the stuff that I had generated and she was great.

Um,

no harm in thanking her even now with Jennifer Griffin.