Anything’s Pastable 4 | A Cookbook Is Born

The Sporkful

SiriusXM Podcasts

Arts

4.6 • 3.8K Ratings

🗓️ 18 March 2024

⏱️ 44 minutes

🔗️ Recording | iTunes | RSS

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Summary

In the final episode of “Anything’s Pastable,” the recipes are done — but they’re all in Google Docs. Now Dan has to bring them together into an actual book, with a cohesive visual style. So he hires an art director who scours flea markets for just the right props to bring the book’s personality to life. Then Dan heads to the Bay Area for the photo shoot, which means cooking nearly every recipe from the book one last time.

Transcript

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0:00.0	Previously on anything's possible.
0:03.0	People are going to expect from you to open the door to the unexpected.
0:08.0	You are a great storyteller and you're a great writer and you're very smart but like you even say you're not a chef.
0:15.0	Before 1949 there's no trace of a pasta dish known as carbonara.
0:21.0	They're fighting over whether or not to cook the pasta in advance or they're fighting
0:25.1	over whether or not to scrape the bottom of the pan?
0:27.2	They're just fighting for everything.
0:29.2	Vicky, how would you describe how this looks?
0:35.0	This kind of looks like a cry for help.
0:38.0	I gotta be honest, I think I'm getting tired of eating pasta.
0:42.0	I think you're crossing over into culinary territory, Chef Dum. I know that this cookbook has been a lot of work for me and that's created stress for everybody and I'm sorry for that.
0:53.2	Is it worth it?
0:54.4	It depends on eaters. I'm Dan Pashman.
1:06.6	Each week on our show we obsess about food to learn more about people.
1:10.1	This is the final episode of Any Things Possible, a four-part series giving you the inside story,
1:15.5	the making of my first cookbook. By the end, you'll never look at a cookbook the same way again.
1:21.0	If you ever listen to parts one through three yet, please go back and start there.
1:25.0	A few quick notes before we get into it.
1:27.0	Anything's possible the cookbook comes out tomorrow, March 19th,
1:30.0	but of course it's available right now to order wherever books are sold.
1:33.0	And I'm hit on the road for a series of live porkful tapings that are also going to be book signing events and I hope to see you there.
1:39.0	Listen to this lineup. I mean come on New York City tonight, March 18th, in conversation with Claire Safets, Long Island tomorrow with top chef Gail Simmons,
	...

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