Noah Galuten

Thank you for having me.

Second solo cookbook, but with other chefs I've gotten to write with, God, it's gotta be five, six, something like that.

Yeah, yeah.

Yeah, I've worked with some amazing people, and then I steal from them,

And it's great because then all you have to do is mention it in the hit note that you stole a technique from somebody and it's not stealing.

Do you have to say like it's- Well, I mean, are you just, are you gonna be like, I verbatim stole this from somebody else?

Or is it, cause you've assumed that you've evolved it to your own taste and your own palette.

You know, the way I think about cookbooks is kind of the way I feel about pornography, which is that you'd think by now we'd have enough, but we keep making more.

And the reason is because people wanna fall in love.

They wanna find a person they trust.

They wanna have a human connection.

I think context affects flavor.

They wanna know how you make your bread, why it matters to you, how you think about it.

And if that gets people to actually make bread at home, then that's a successful cookbook.

I mean, if you're not literally just taking like the tartine bread book and making that every week.

You know my plan.

But also, I mean, I'm writing a cookbook right now with an amazing baker named Sarah Minnick.

who is self-taught, has this pizzeria in Portland, Oregon called Lovely's 50-50.

It's like a super high whole wheat percentage, 100% natural starter, and all these inventive hyper-seasonal vegetables and stuff on her cookbook.

But her dough recipe is basically inspired by her just –