I had a chance to interview Ina Garten at her book signing event yesterday. Sitting behind some blue curtains for privacy, the much-loved host of Barefoot Contessa talked about her latest cookbook, her guilty food pleasure and of course, good vanilla.
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CJ: How does this book, Barefoot Contessa at Home, compare to your other cookbooks?
IG: The book has things I make all the time at home using very simple ingredients. You should be able to go the grocery store, buy perfectly good ingredients, go home and make something delicious. The back story of the book is, this is how I think of making a home and how important that is to me.
CJ: Where does your love of food and cooking come from?
IG: I just think it’s in the DNA. It's also from my mother saying, "get out of the kitchen. It’s your job to study." Of course, I always wanted to be in the kitchen.
CJ: What ingredients are you excited about lately?
IG: I like traditional ingredients so there are certain things I always like. I like lemon, really good parmesan cheese and good vanilla.
CJ: I always hear you say "good vanilla," so what kind do you use?
IG: I use Nielsen-Massey vanilla.
CJ. Would those be things we’d typically find in your fridge?
IG: Yes, always.
CJ: And butter?
IG: Yes, always butter (laughs).
CJ: Who is your favourite Food Network show/host?
IG: I don’t want to get myself into trouble (laughs). I’ll say that I love the Food Network.
CJ: Who are your favourite cookbook authors?
IG: I have many. I like Sarah Leah Chase; I love Anna Pump and always Julia Child. I think Patricia Wells is wonderful. I love the new book by George Germon and Johanne Killeen called On Top of Spaghetti.
CJ. Do you have guilty food pleasures? What are they?
IG: Oh everyone does. Let’s start with vanilla Häagen-Dazs. I like classic flavours. They never go out of style.
CJ. What would your last meal on earth be?
IG: I would have rack of lamb with orzo and vegetables. For dessert, I’d have the mixed berry pavlova from the new cookbook. That’s my favourite meal.
CJ. What, if any, are your culinary predictions for 2007?
IG: I’m never in the flow of what’s new and what’s hot, because I like really traditional flavours. If anything, I’m always thinking about what we used to eat back in the 60s that was a remembered flavour and trying to make it better than you can imagine.
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If you liked this interview be sure to check out:
INTERVIEW: Feasting with Nigella Lawson
INTERVIEW: Duff Goldman of Ace of Cakes
INTERVIEW: Ricardo of Ricardo and Friends
INTERVIEW: Podleski Sisters on Eat, Shrink and Be Merry
INTERVIEW: On Set with Food Jammers
INTERVIEW: Chef Lynn Crawford Prepares for Battle
INTERVIEW: Mireille Guiliano's Common-Sense Revolution
INTERVIEW: Madhur Jaffrey's Delicious Memoir: Climbing the Mango Trees
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