Latest / The Steve Harvey Morning Show / Sam Sifton Full Interview

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Sam Sifton Full Interview · The Steve Harvey Morning Show

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Speaker 1: Now let's get to our interview. My next guest is
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Speaker 1: the food editor of The New York Times, a columnist
1:59
Speaker 1: for the New York Time Times magazine, and the founding
2:01
Speaker 1: editor n y T Cooking, an award winning digital cookbook
2:05
Speaker 1: and cookie school. He is also the author of Thanksgiving
2:08
Speaker 1: How to Cook It Well. He's on the show to
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Speaker 1: talk about his newest cookbook, and I would put the
2:13
Speaker 1: word amazing. Cookbook see you on Sunday, A cookbook for
2:17
Speaker 1: family and friends, available now from Random House. Please welcome
2:22
Speaker 1: to Money Making Conversation, Sam Sifton. How are you doing? Sam?
2:27
Speaker 1: I had to had to put the word amazing in
2:29
Speaker 1: front of your cookbook Sidday Cookbook for Family and Friends. Um, Sam,
2:37
Speaker 1: I've been doing this show. Well, I have a long history,
2:40
Speaker 1: you know radio syndicated radio Steve Harvey and launched his
2:45
Speaker 1: talk show in twent twelve. So I saw a lot
2:47
Speaker 1: of recipe books and a lot of cooks and a a
2:49
Speaker 1: lot of chefs in my time. I've done this show
2:51
Speaker 1: since seventeen, a lot of chefs. I'm a foodie. I'm
2:55
Speaker 1: a award winning baker. I have an app with like
2:58
Speaker 1: eight recipe baking recipes. Your book, my friend and I
3:02
Speaker 1: have like bye bye bye. Over the years. I got
3:04
Speaker 1: by by form they sit in my house that I love. Yours,
3:07
Speaker 1: go to the go to the top of the line.
3:09
Speaker 1: This is an amazing cookbook. Well, I thank you for
3:12
Speaker 1: saying so. I wrote it because I wanted to put
3:17
Speaker 1: out into the world a message that if you cook
3:20
Speaker 1: for your family, if you cook for your friends, and
3:22
Speaker 1: you do so on a regular basis so that people
3:25
Speaker 1: can think like it doesn't have to be a Sunday.
3:27
Speaker 1: It could be a Thursday night or a Saturday night.
3:29
Speaker 1: But if people know that it's coming and can count
3:33
Speaker 1: on it in some way, then they count on you,
3:36
Speaker 1: and you count on them. Your life and their lives
3:39
Speaker 1: are going to be better. And the recipes, I'm glad
3:42
Speaker 1: you love them. I love them too, but they're incidental
3:46
Speaker 1: to the message and the messages. Regularity matters and building
3:51
Speaker 1: that kind of community matters, and family matters. But I'll
3:57
Speaker 1: tell you I take a much wider view of what
4:00
Speaker 1: constitute family than the dictionary does. Um there are plenty
4:04
Speaker 1: of anybody's welcome at my table, and I think that's
4:07
Speaker 1: important to say and to and to and a truth
4:11
Speaker 1: to walk and believe in. Um there, you know, I
4:15
Speaker 1: think I say in the book, people are lonely. You
4:17
Speaker 1: gotta feed them, and you need to find them in
4:19
Speaker 1: your community alongside your family. Family the most important. But
4:24
Speaker 1: take a wide view of what family is. You know,
4:26
Speaker 1: it's really interesting you say that because I come from
4:29
Speaker 1: a big family. You know, six sisters, two brothers when
4:31
Speaker 1: I was growing up and I've become successful in my life.
4:34
Speaker 1: I travel a lot, so I tend to eat by
4:36
Speaker 1: myself a lot. And I really don't appreciate the meal.
4:40
Speaker 1: I'm just consuming the meal. And and that's not fair
4:44
Speaker 1: to the moment I feel. And sometimes I see other
4:46
Speaker 1: people and and you know, and and I've actually walked
4:50
Speaker 1: to other people's tables. Hey, you liked the company. You know,
4:52
Speaker 1: some people have looked at me. We're you know, and
4:55
Speaker 1: but but that but I know that some people have
4:57
Speaker 1: sat down. We had a marvelous time the the moment
5:00
Speaker 1: of dinner. It was extended longer, and uh, and we
5:04
Speaker 1: learned something about each other, you know, and and and
5:07
Speaker 1: our values of were shared there. And that's what dinner,
5:09
Speaker 1: tim and eating really supposed to be about. It supposed
5:12
Speaker 1: to be an experience in the moment. Correct, that's what
5:15
Speaker 1: you're sharing in his book. I completely agree, that is
5:18
Speaker 1: what That is what I like. But you raise a
5:20
Speaker 1: really interesting point, which is that for for those of
5:23
Speaker 1: us who have seen some success in their in their lives,
5:27
Speaker 1: it does lead to travel, and it doesn't generally lead
5:30
Speaker 1: to solo travel. And you know, you're describing that I've
5:34
Speaker 1: been that, I've been that guy sitting alone at the
5:37
Speaker 1: bar with a book those wings and just thinking I'm
5:41
Speaker 1: supposed to be the guy telling everybody to share a
5:43
Speaker 1: family dinner and I'm eating to play the wings alone
5:47
Speaker 1: at the hotel bar. That I think you're absolutely right
5:52
Speaker 1: that that we need to reach out and try every
5:55
Speaker 1: time we gather in the presence of food and drink
5:57
Speaker 1: to to to connect. Yeah, because it guess what, great
6:01
Speaker 1: food leads to a great atmosphere, leads to a good conversation,
6:05
Speaker 1: leads to a relationship building moment. And that's why I
6:08
Speaker 1: really just let me tell you that I got your
6:10
Speaker 1: book if it came in via ups yesterday afternoon and
6:14
Speaker 1: I arrived home, so I knew it was at my house,
6:17
Speaker 1: and so I immediately opened these recipe books and I
6:21
Speaker 1: go to the front of the back and I go,
6:23
Speaker 1: and I like, I got over the years, I got
6:24
Speaker 1: liked by four books, and your book. I immediately went
6:28
Speaker 1: to the dessert section and I went to peach pie Peach,
6:32
Speaker 1: and I read that recipe. I go, you got to
6:34
Speaker 1: be kidding me? Is that easy? That's simple? Your recipes
6:39
Speaker 1: throughout your book are frighteningly simple. Yeah, they're designed to
6:45
Speaker 1: be My belief and my belief is, and and you
6:50
Speaker 1: know that I've said this before. Um, they're trying to
6:53
Speaker 1: trick us half the time with these recipes that make
6:55
Speaker 1: it like it's like it's a science experiment or you're
6:58
Speaker 1: building a rocket to go out the moon. It doesn't
7:01
Speaker 1: need to be that way. If you think how your
7:03
Speaker 1: mother or your grandmother cooked, there wasn't it wasn't complicated. Um,
7:09
Speaker 1: it's just a it's a it's step by step by step.
7:12
Speaker 1: And I try as much as possible and in my
7:16
Speaker 1: development of the recipes and my writing of the recipes
7:18
Speaker 1: to make the language as clear as possible so that
7:22
Speaker 1: there's no mystery to it. Um. And I'm not invested
7:26
Speaker 1: in making anyone believe that it's more complicated than it
7:30
Speaker 1: really is. Uh. It should be simple, and it is simple.
7:34
Speaker 1: I'm talking to Sam Sifton, his book See You on Sunday,
7:37
Speaker 1: a cookbook for family and France. So I get get
7:40
Speaker 1: and so I cook a lot, I bake a lot.
7:42
Speaker 1: So you have you have a great portion of the
7:44
Speaker 1: book how to set up your kitchen. You know, getting ready.
7:47
Speaker 1: You should always be ready for the moment. I was
7:48
Speaker 1: ready for the moment when this book arrived okay, Sam,
7:51
Speaker 1: so so, so I went to this sexually said pan
7:54
Speaker 1: roasted chicken thighs. And I'm telling you on on Tuesday,
7:58
Speaker 1: I just went to the store and Boston to I
8:00
Speaker 1: love chicken thighs, chicken breasts. I just like the keeping
8:03
Speaker 1: and draw mat. I can keep them in there. I
8:05
Speaker 1: could just put some sometimes something, just some cream and
8:07
Speaker 1: mushroom soup over them, and put some cheese on the Bam,
8:10
Speaker 1: It's ready for me, like quick. And so so I
8:12
Speaker 1: went in there, I went, okay, now, this this is
8:14
Speaker 1: too simple. Tware, bone and skin on chicken thighs, kasher salt,
8:19
Speaker 1: freshly ground black pepper, a half a cup of of
8:23
Speaker 1: oral such as canola or grape seed. That's it. Yeah, man,
8:28
Speaker 1: ch that's it. I kid you not. I followed these
8:34
Speaker 1: instructions and had a marvelous meal last night. You didn't
8:39
Speaker 1: need the chicken. You don't need the cream and mushroom soup.
8:42
Speaker 1: You didn't need the chicken. Chicken. This this this right here.
8:48
Speaker 1: You know I've never met you, saying I fell in
8:51
Speaker 1: love with you right there, my father, we became brethren
8:54
Speaker 1: and food right there. I was eating by myself, but
8:57
Speaker 1: I was thinking about you. The whole time. And that's
8:59
Speaker 1: the purpose of this correct God is correct um. Although
9:03
Speaker 1: I would hope that we could um not just eat alone,
9:06
Speaker 1: but eat was a group of people and sharing the
9:10
Speaker 1: fellowship of the table and and watch our lives improve
9:16
Speaker 1: over time as a result. Well, you know the thing
9:18
Speaker 1: when I, when I say that thinking about you is
9:20
Speaker 1: that you know, just personalized in my life because a
9:23
Speaker 1: lot of times I eat, I just eat, okay, and
9:26
Speaker 1: and but this time I was enjoying the meal. I
9:28
Speaker 1: was enjoying the journey of how I got to the middle,
9:30
Speaker 1: and enjoying the person who brought this experience to me.
9:33
Speaker 1: And that was important for me to say in this
9:37
Speaker 1: interview with you, and important to tell people why I'm maxed.
9:39
Speaker 1: So why I'm so excited about this book. See you
9:42
Speaker 1: on Sunday. You know it's a great book. Is by
9:45
Speaker 1: Sam system Food, editor of the New York Times. And
9:49
Speaker 1: when I when I, when I go through the book,
9:50
Speaker 1: you know it opens what you talk about family, talk
9:52
Speaker 1: about your kids, and you talk about the importance of
9:55
Speaker 1: that relationship. But the part that really I really liked
9:58
Speaker 1: about its early on in the how to call it,
10:02
Speaker 1: how to set up your kitchen, how to this important. Well.
10:07
Speaker 1: I think it's important to kind of set the stage
10:10
Speaker 1: for how you're actually going to get this done. I
10:13
Speaker 1: see it as my job to give you the confidence,
10:17
Speaker 1: uh to execute these recipes, to to execute a change
10:21
Speaker 1: in your life where you're cooking on the regular for
10:25
Speaker 1: family and friends. In in in order to do that, I
10:27
Speaker 1: think you need to have You got to have your
10:30
Speaker 1: stuff correct. You gotta have the tools that you need,
10:33
Speaker 1: You've got to have the pantry supplies that you need.
10:36
Speaker 1: It's not a lot of stuff, right, but it's really
10:40
Speaker 1: not like it's not bossy, it's not impossible. It's just
10:44
Speaker 1: kind of getting your stuff correct so that you can
10:48
Speaker 1: execute uh the recipes. And I think it's like just
10:54
Speaker 1: breaking it down as simply as possible offers people, um
10:58
Speaker 1: the chance to confident that they're gonna have a successful
11:03
Speaker 1: outcome when they turn to a recipe. I think too
11:06
Speaker 1: often when I read a recipe, I'm not set up
11:09
Speaker 1: for it. I'm like, wait what, shut what? And I
11:15
Speaker 1: don't want to ever put anybody in that position where
11:18
Speaker 1: they think, oh gosh, this isn't for me, guess what
11:21
Speaker 1: it is for you. I don't care where you're from,
11:24
Speaker 1: but I don't care how old you are, young, you are,
11:27
Speaker 1: where are you live in the country. You're going to
11:28
Speaker 1: be able to pull these recipes off and have a
11:31
Speaker 1: good result with your friends and your family. Man, this
11:35
Speaker 1: is awesome. You're we're listening to Sam Sifton his great,
11:37
Speaker 1: amazing book recipe book, Cookbook, uh family book. See you
11:42
Speaker 1: on Sunday, a cookbook for family and friends. People right back,
11:45
Speaker 1: because now I'm gonna break down these recipes. I'm not
11:47
Speaker 1: gonna get you all the recipe, but we got to
11:48
Speaker 1: talk about this is the book, a book to you, y'all.
11:51
Speaker 1: This is the Bible of recipe books. Here. Sam has
11:54
Speaker 1: created something that I'm telling I'm saying, my wife just
11:58
Speaker 1: got back in town. She's gonna fight me for this book.
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Speaker 1: you're listening to money making conversation. I'm excited. Everybody knows
14:31
Speaker 1: I'm a foodie. Everybody love no I love dessert. Everybody
14:33
Speaker 1: know that if I if I see a good meal,
14:35
Speaker 1: I'm gonna tell you about if I see a good meal.
14:37
Speaker 1: If I'm eating a good meal, I take a picture
14:39
Speaker 1: and forced to post it. I have this uh blog
14:42
Speaker 1: on my social media called roshan each where I travel
14:44
Speaker 1: around and if I eat a great meal, I take
14:47
Speaker 1: a picture and post it and help recommend people to
14:49
Speaker 1: UH go to this restaurant and eat the particular meal
14:52
Speaker 1: that I am so enjoyed at that restaurant. And everybody
14:55
Speaker 1: knows that when I sit down and eat, I will
14:57
Speaker 1: order my dessert before I order my meal, because I
14:59
Speaker 1: love of my desserts, but also I love good food.
15:02
Speaker 1: And this book that I'm talking about on the show today,
15:06
Speaker 1: See You on Sunday, A Cookbook for Family and France,
15:09
Speaker 1: is one of the best books recipe books I've ever read.
15:12
Speaker 1: And I've been involved with television and radio since two thousands,
15:17
Speaker 1: so we're talking to roughly twenty years of reading books
15:21
Speaker 1: and interviewing the chefs, booking chefs, booking the author's of
15:28
Speaker 1: cookbooks and recipe books. This is by far as the
15:30
Speaker 1: basebook I've ever read. See You on Sunday, A Cookbook
15:33
Speaker 1: for Family and Friends. When I say that to you,
15:34
Speaker 1: saying what runs through your mind, I'm just so thankful.
15:38
Speaker 1: I'm so thankful to you for saying that. I'm so
15:40
Speaker 1: thankful for the twenty years I put into learning how
15:44
Speaker 1: to write about food and learning how to report about food.
15:48
Speaker 1: All I ever wanted to do is communicate um that
15:51
Speaker 1: that cooking could make your life better and make other
15:54
Speaker 1: people's lives better, that it's a kind of service, a
15:57
Speaker 1: former service that matters, and to here reflected in your joy,
16:03
Speaker 1: Uh overjoyed, I'm overjoyed. Well, i'nna take you. I'letna tell
16:07
Speaker 1: you some when you when you when you sit down
16:09
Speaker 1: to cook and think about it, because you know, food
16:12
Speaker 1: is important to you and that's that's and you can't
16:16
Speaker 1: live without it. That's gonna be real. And so so
16:19
Speaker 1: what what started you on that journey? Who pointed you
16:21
Speaker 1: in the direction that of this this passion that you have. Now, Well,
16:25
Speaker 1: it's interesting. I grew up in New York City. In
16:27
Speaker 1: New York City is a great food town, so you know,
16:31
Speaker 1: in a remarkably diverse restaurant scene, and you can't as
16:36
Speaker 1: a kid, you're eating everything from you know, you're eating
16:38
Speaker 1: slices of pizza and Chinese food. And there's some Sri
16:42
Speaker 1: Lankan place because there's a kid in your third grade
16:44
Speaker 1: class who parents running eat there. And I mean it's
16:48
Speaker 1: just crazy. But so that's those are the kind of
16:51
Speaker 1: table steaks of being a New York kid. But when
16:53
Speaker 1: I got to college, I needed to make money, uh,
16:56
Speaker 1: And I had a roommate who was a bartender at
16:59
Speaker 1: a fancy restaurant out in town. And the waitresses in
17:02
Speaker 1: this fancy restaurant were beautiful, and I thought, I got
17:06
Speaker 1: to try and get a job in there. And I
17:09
Speaker 1: got a job as the cash er, and the cashier
17:14
Speaker 1: also pulled coffee for the customers and for the kitchen staff.
17:18
Speaker 1: And these guys would come out of the kitchen and
17:20
Speaker 1: their whites and bandanas and sweaty with their knives, and
17:24
Speaker 1: I'd make them these giant coffee drinks, and I was like,
17:28
Speaker 1: those guys are cool. I want to try that. And
17:31
Speaker 1: so I went to the chef and I asked if
17:33
Speaker 1: I could work in the kitchen, and he gave me
17:36
Speaker 1: a job as a as a prep cook. And I
17:39
Speaker 1: worked my way up over the course of my college
17:41
Speaker 1: career to do a pretty good job as a line
17:44
Speaker 1: cook there. Um. And I always knew I wanted to
17:49
Speaker 1: be a journalist, but all of a sudden I had
17:51
Speaker 1: another trade, another adrenalized trade, um, and I loved it
17:57
Speaker 1: and the combination of my desire to be a journalist
18:01
Speaker 1: and my love of my time in the kitchen yielded
18:06
Speaker 1: a pretty good career. And my friend, here's the beauty
18:10
Speaker 1: of this, the whole conversation that we have it. I'm
18:13
Speaker 1: just gonna tell you why this book excited me. Okay,
18:16
Speaker 1: because I'm a Southern boar. I have lived in New York,
18:19
Speaker 1: I have lived in Chicago. I may live years in
18:21
Speaker 1: New York. I lived in the Upper east Side, and
18:23
Speaker 1: then I lived in thirty thirty nine and first and
18:26
Speaker 1: so I was, you know, all overhaul. I'm not eating
18:29
Speaker 1: in Brooklyn. And I lived in Chicago for four years.
18:31
Speaker 1: I lived in Los Angeles for fifteen years. I lived
18:34
Speaker 1: I live currently in Atlanta since two thousand and seven.
18:38
Speaker 1: And I was born and raised in Houston, Texas. So
18:40
Speaker 1: you're talking about a guy. And then and also as
18:42
Speaker 1: a stand up comedian, I traveled all over this country
18:45
Speaker 1: telling Joe, So I've eaten all over this country. And
18:48
Speaker 1: so when I get this book, I get that, I
18:51
Speaker 1: get I get my my life experience of eating. I'm
18:55
Speaker 1: tell you why, y'all. Okay, he is Delaware fried chicken
18:58
Speaker 1: in there. Okay, Because as I go through this men,
19:01
Speaker 1: you check it. I'm trying to figure out who am
19:02
Speaker 1: I talking to? Am I talking to black guy? Am
19:05
Speaker 1: I talking to my momm I talk to a white guy?
19:07
Speaker 1: You know? Then he goes to the best glaze ham.
19:10
Speaker 1: Then he goes to barbecue brisket. Then he goes to
19:14
Speaker 1: corn bread. But check how he makes his corn bread
19:16
Speaker 1: though flour and corn meal. I know I'm gonna get
19:19
Speaker 1: in trouble for that with some of your listeners. Flower
19:23
Speaker 1: I'm gonna tell you something. You know, I'm making that saying,
19:26
Speaker 1: you know, it's no way I don't make that. That
19:30
Speaker 1: right there, and then he then he falls it up
19:31
Speaker 1: with corn pudding. That's a good one. If that's not
19:36
Speaker 1: enough gumbo, then this was this was through me. This
19:41
Speaker 1: was through me. Jamaican hockstails do. That's so that's a
19:46
Speaker 1: classic of New York. That is a classic. So can
19:52
Speaker 1: I tell you about that? Please tell me, because I'm
19:55
Speaker 1: going like, Okay, who am I going to interview tomorrow?
19:57
Speaker 1: Five to ten people. I'm gonna you tomorrow. You're just interviewing.
20:03
Speaker 1: I've been listen. I was the national news editor of
20:05
Speaker 1: the New York Times. It's not telling jokes but it
20:08
Speaker 1: does get you around the country. So I've eaten all
20:12
Speaker 1: over this great land, but I come back again and
20:15
Speaker 1: again to New York City and the diversity that it offers.
20:18
Speaker 1: There is a small family owned Jamaican restaurant business here
20:23
Speaker 1: in New York called Golden Crust. They make patties exactly,
20:30
Speaker 1: but they have a couple of actual retail restaurants, and
20:35
Speaker 1: I've been going to one or two of them for
20:38
Speaker 1: most of my adult life. And I'm a very polite person,
20:42
Speaker 1: and I go in and I was, but there have
20:44
Speaker 1: been times when when the road has been difficult, and
20:47
Speaker 1: I've been a little let's say, not wealthy, but broke,
20:53
Speaker 1: and I couldn't go for a full platter of rice
20:56
Speaker 1: and peas um ox hill in the cabinet, right. So
21:01
Speaker 1: I would ask for rice and peas, and then I
21:03
Speaker 1: would say, could I have some oxtail gravy on that?
21:07
Speaker 1: And these women would look at me like, what is
21:09
Speaker 1: this like? And then they would give it to me
21:11
Speaker 1: and it was delicious. Anyway. I eventually became, you know,
21:15
Speaker 1: a reporter at the New York Times, and I was
21:17
Speaker 1: able to get through to the family and tell them
21:19
Speaker 1: this story and asked them if they could share with me, uh,
21:23
Speaker 1: their recipe for for oxtail stew, which they did extremely reluctantly,
21:30
Speaker 1: um and with very good reason. And I worked on
21:33
Speaker 1: it and worked on it, worked on it, and that
21:35
Speaker 1: I'm very proud of that recipe. That's a damn good oxtail. Okay.
21:39
Speaker 1: Now I'm not through everybody. I'm not through, because he
21:42
Speaker 1: hidden he's hitting more home runs with your ball here rash.
21:46
Speaker 1: Then he goes into crab cake, which I love. But
21:48
Speaker 1: this is what got me because I've always wanted to
21:50
Speaker 1: know how to make rosutto. Oh yeah, rasuto. Okay, did
21:56
Speaker 1: you just hear what I just said? Barbecue, fried chicken,
21:59
Speaker 1: corn bread, corn putting, gumbo, Jamaican oxstair, crab cakes, rizzuto,
22:05
Speaker 1: all in the same book here, All very simple, already
22:09
Speaker 1: very easy to read. And believe that you can do it.
22:11
Speaker 1: That's that's what I love about your book. When I
22:14
Speaker 1: when I look at the recipe, I believe I can
22:15
Speaker 1: accomplish that. You can't accomplish that, and that's important. And
22:21
Speaker 1: then I'm not through everybody. I'm not through. Then he
22:23
Speaker 1: goes to college greens Ham Hocks are Turkey. Then he
22:28
Speaker 1: goes to pizza. Then he goes to smothered pork chops.
22:32
Speaker 1: Oh good. Then he goes to the dessert section where
22:36
Speaker 1: I fall in love with him for real fruit cobbler,
22:42
Speaker 1: peach pie, banana foster. And then this one I knew
22:46
Speaker 1: he was the real deal. This one, I'm gonna tell
22:47
Speaker 1: everybody this is what I knew, Sam Sifting was the
22:50
Speaker 1: real deal. Baked banana putting. Oh, that's the delicious. That's
22:58
Speaker 1: really you should make that to nice. They saying, if
23:01
Speaker 1: I'm gonna get your number, I'm gonna send you photos
23:05
Speaker 1: and you know who you're talking to. This is what
23:07
Speaker 1: I do, my brother, this is what I do. Okay,
23:10
Speaker 1: we are we are friends. And I'm going to promote
23:12
Speaker 1: you because not only because you're you're you're good people,
23:15
Speaker 1: but you got a book that will relax a lot
23:17
Speaker 1: of people and invite them into the kitchen to do
23:20
Speaker 1: something they may have been reluctant to do. Cook want.
23:25
Speaker 1: That's all we want, Thank you, thank you. Wow. It
23:28
Speaker 1: just it just and then he has and then he
23:29
Speaker 1: has broken up in the chapter like Big Meet Chapter three,
23:33
Speaker 1: Rights is chapter five, you know, so he kind of
23:36
Speaker 1: he has fun with it, you know, Big Pops, So
23:39
Speaker 1: this is These are the titles of the chapters. So
23:42
Speaker 1: they're fun chapters, easy to read chapters, great beautiful photos
23:47
Speaker 1: that he has laid throughout the book. It's not over,
23:50
Speaker 1: it's not it's not crushed with photos. But there's not photos.
23:53
Speaker 1: Let you know, this is how this may look because
23:54
Speaker 1: some books do that. They have so many photos. You go, Okay,
23:56
Speaker 1: what am I too much? Too much? Too much? What
23:59
Speaker 1: am I doing? When I'm doing? What am I doing? So? Sam?
24:02
Speaker 1: What we started in the beginning of talking about the book.
24:05
Speaker 1: You've heard me interview you. Now you know I'm a fan.
24:08
Speaker 1: You know I'm telling the world that this is one
24:11
Speaker 1: stop shopping book right here. Okay, this is? This is it?
24:15
Speaker 1: What do you want the person who buys this book
24:18
Speaker 1: to walk away from this? I want them to walk
24:22
Speaker 1: away with a sense of confidence that they're going to
24:25
Speaker 1: be able to make their lives better and make the
24:28
Speaker 1: lives of those they serve better simply by cooking simple
24:33
Speaker 1: food filled with their love and my instruction. Uh. And
24:37
Speaker 1: then they do that enough times, those recipes become theirs,
24:40
Speaker 1: and they become something to pass on to others. And
24:45
Speaker 1: that's how uh, you know, we keep eating for our chicken.
24:50
Speaker 1: That's how we keep making peach five. But we're passing
24:54
Speaker 1: down these recipes from from friend to friend, from generation
24:58
Speaker 1: to generation, and here in the presence of this book,
25:01
Speaker 1: I think we're doing so in UH in a way
25:05
Speaker 1: that intentionally makes lives better. That's what I want, and
25:09
Speaker 1: you're you're delivering it again. UH an exceptional book to read,
25:12
Speaker 1: a fun book to UH cook out of, to bake
25:15
Speaker 1: out of. The recipes are amazingly. Every once in a while,
25:19
Speaker 1: you know, you might get an extended one, but overall,
25:21
Speaker 1: even the extended ones, you know, I enjoyed reading. I
25:24
Speaker 1: realized that I can pull that off because it's such
25:26
Speaker 1: a confidence I would tell you this, Sam, this book
25:29
Speaker 1: is a very confident, confidence building book. If you're walking
25:33
Speaker 1: into the kitchen for the for you know several times
25:36
Speaker 1: and wanted to do that like barbecue pork real, you
25:38
Speaker 1: need to stop, man, you need to stop. You really
25:41
Speaker 1: need to stop. Sailf don't just flipping through. I didn't.
25:44
Speaker 1: I missed that one. Grill baby back reels, you know, teasers, brisket,
25:48
Speaker 1: which is not you missed with my country textas Bobby
25:50
Speaker 1: qu bobbecue lega lamb, you know, steak in Guinness stew,
25:55
Speaker 1: Rice and Beans. Read Rice peel Off. This is this book.
25:59
Speaker 1: This is the amazing seen book, Cuban Style black Beans,
26:02
Speaker 1: Beautiful books. Saying thank you for coming on my show,
26:04
Speaker 1: my man, thank you very much for having me. Appreciate it.
26:07
Speaker 1: If you want to hear more episodes of Money Making Conversation,
26:10
Speaker 1: go to Money Making Conversation dot com. I'm Rashan McDonald.
26:13
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