A Quote by Antoni Porowski
I could not be more thrilled to be writing about the recipes I love and think are essential to any novice home cook, professional, and somewhere in between.
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When I was first approached for 'Pass the Plate,' I was thrilled because I love to cook. And I love to cook healthy. The reason I started cooking was because I would go to restaurants and have just amazing food but feel so heavy and gross. I would go home and try to cook the same thing, but a healthy version.
I don't think there's any essential difference, at least for me, between writing poetry and writing prose.
I would love to do a cookery show and cookery books. I'm not a professional cook, but I can definitely cook. I know the difference between good and bad cooking. I mean, when I was in 'Big Brother' I was the glorified cook of the house, so if I got offered my own show - then why not?
I still cook at home. A lot of chefs I think don't cook at home. But I still do, I love cooking at home, I love having friends.
Obviously, the easiest recipes are the most successful when it comes to the home cook, because they're not intimidated by them. If I'm doing 'Boy Meets Grill,' and I do something very simple like grilled hamburgers or steaks or chicken, those are the most sought-after recipes.
I just love writing. It's magical, it's somewhere else to go, it's somewhere much more dreadful, somewhere much more exciting. Somewhere I feel I belong, possibly more than in the so-called real world.
I have time only for cricket, and when I am not playing, I love to be at home, chat with my family, do puja with them, call for some yummy paani puri, etc. Also I love to cook. I can make dal, sabji and chicken! But, at home everybody's a vegetarian, so I can't cook non-veg at home!
I cook and I chat. That's what I do. I love to write recipes, but basically, if you had to put it in a nutshell, I cook and I chat.
I've had an untraditional trajectory with food: I was in my mom's home, then I was a college kid making mac and cheese and quesadillas, and then I was a professional cook. I never had that time where you figure out how to cook for yourself at home.
There are three reasons why this book came into being. First, throughout the 33 years I've been writing recipes - although I'm not vegetarian myself - I have greatly enjoyed creating vegetarian recipes, and cooking and serving them at home.
The difference between the novice and the master is simply that the novice has not learnt, yet, how to do things in such a way that he can afford to make small mistakes. The master knows that the sequence of his actions will always allow him to cover his mistakes a little further down the line. It is this simple but essential knowledge which gives the work of a master carpenter its wonderful, smooth, relaxed, and almost unconcerned simplicity.
When I wrote 'Fast Food My Way' in 2004, I hoped that my friends would prepare my recipes. Now, more people cook from that book than any other I've written in the past 30 years.
Keep in mind that in 1975, when you became a cook, it was because you were between two things: you were between getting out of the military and... going to jail. Anybody could be a cook, just like anybody could mow the lawn.
I was a bit of an accident really - I certainly didn't set out to write a cookbook or three. I didn't have a plan. I was unemployed, writing a blog about local politics and a few recipes, and it was more successful than I could ever have imagined it to be.
Somewhere between psychotic and iconic/ Somewhere between I want it and I got it/ Somewhere between I’m sober and I’m lifted/ Somewhere between a mistress and commitment
Recipes are important but only to a point. What's more important than recipes is how we think about food, and a good cookbook should open up a new way of doing just that.
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