Previously on anything's possible.

People who come to a cuisine as outsiders might feel less beholden to tradition.

I think you're absolutely 100% wrong.

Okay.

I was just thinking about the fact that I am having so much fun,

tested all these recipes.

Janie, what are your thoughts?

This whole process.

This whole seems like so much work.

I'm actually like, are you really want to do this cookbook?

How many recipes do you want to have? I'm required by my book contract to have 75 to 100 recipes.

Oh my God. This is my second book and my first book nobody bought. if no one buys this book I'm not

going to get a third shot.

This is the Spork Full it's not for foodies it, it's for eaters. I'm Dan Pashman.

Each week on our show we obsess about food to learn more about people.

This is episode two of anything's possible, a four-part series giving you the inside story of the making of my first cookbook.

By the end you'll never look at a cookbook the same way again.

If you haven't listened to part one yet, please go back and start there.

Okay, let's get into it.

We'll pick up where we left off. It's the spring of 2022 and I'm pushing aside my doubts and fully

immerse myself in recipe research and development. A lot of the recipes in my book will be things that my recipe

developers and I come up with. But in reading through old cookbooks and talking to people who've

...