WEBVTT
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♪
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♪
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Come ride with us
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for "A Literary Tour
of South Carolina."
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♪
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(man)
Whoops.
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♪
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♪
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♪
01:34.366 --> 01:38.066 align:left position:10% line:77% size:80%
(female speaker)
I became passionate
about comfortable entertaining
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because people need to know how
to have people into their homes.
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People are so afraid
about entertaining
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and knowing what to fix
and following the rules,
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and I just wanted
to loosen that up.
01:54.633 --> 01:56.633 align:left position:27.5% line:83% size:62.5%
I love
teaching cooking.
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What I find the most exciting
about teaching,
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whether it was teaching
in my restaurant
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or teaching
at Rich's
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or when I go
in a lecture,
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is the learning.
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Every time I teach something,
I learn something.
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It's just
the most amazing thing.
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It's just incredible.
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Every time you write
a sentence,
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you see another thing
that you didn't know you knew.
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Every time you
teach someone,
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they're gonna make a mistake
you never made before
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or fix it in a way
you didn't ever do before.
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Teaching
is very exciting.
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People that love teaching
are blessed
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because their lives are rich
and just keep on going.
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You always learn
from somebody else,
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a different attitude,
a different life.
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But seeing people gain dominion
over their own food
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is rewarding
in itself.
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Everyone should have dominion
over their own food.
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No matter who does
the cooking,
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if you don't know
what's in your food,
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you are not in charge
of your life.
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Whether it's additives
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or your mother's
generous hunk of butter,
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you've got to learn how
to control your own food
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and know
what's going in your body
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until the time you are willing
to give it to someone.
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It's a gift when you
let someone fix food.
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You may think
you're lazy
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and you're lucky
having someone fix for you.
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Remember, you're giving control
at the same time,
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so teaching for me
is giving people control
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over their own life,
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letting them really take
something they didn't know
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and make the world
a better place.
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When I
was young,
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I didn't have anything
I was good at.
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To tell the truth,
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I was the world's
worst secretary,
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and I tried
public relations.
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I wasn't very accommodating
to the clients.
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I just wasn't
any good at anything.
04:20.700 --> 04:23.933 align:left position:12.5% line:83% size:77.5%
I moved into an international
student house
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in Cambridge, Massachusetts,
and everybody had chores.
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My chore was
to forward the mail.
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I'm still not good
at getting that letter folded
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and in the envelope
and stamped.
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My thank-you notes
are piled up in drawers.
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So there were
two Mormon boys
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that lived in the international
student house,
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and I didn't forward
their draft notices to them.
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So when they
came back,
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they had to show up
for the Army the next day.
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They were not happy
with me,
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and I made equally bad mistakes
in all my other jobs.
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Oh, my, I worked
for Mass General Hospital
05:11.200 --> 05:13.200 align:left position:20% line:89% size:70%
doing record research.
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I wasn't thorough in the sense
that people wanted me to.
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I didn't have
a big attention span,
05:21.500 --> 05:24.266 align:left position:20% line:83% size:70%
so the cook
got sick simultaneously,
05:24.266 --> 05:28.433 align:left position:10% line:83% size:80%
and when I was in the doghouse,
they said,
05:28.433 --> 05:32.000 align:left position:20% line:83% size:70%
"You want to take over
the cooking?"
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We all paid $15
a month for dinner meals.
05:36.166 --> 05:41.700 align:left position:10% line:83% size:80%
And I thought I could because I
used to watch the cook.
05:41.700 --> 05:45.700 align:left position:22.5% line:83% size:67.5%
So I started cooking,
and I loved it.
05:45.700 --> 05:50.766 align:left position:20% line:83% size:70%
I made a lot of mistakes
cooking for 18 of us,
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but I loved it.
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At the end
of that time,
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I told my mother
I wanted to be a cook.
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She said,
"Ladies don't cook.
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"You find a woman
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"that's actually got
some prestige in a restaurant
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"and is not just doing
hamburgers on the grill
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and is not working
at night with men."
06:16.066 --> 06:21.600 align:left position:10% line:83% size:80%
You weren't supposed to work
at night with men in those days.
06:21.600 --> 06:24.366 align:left position:27.5% line:83% size:62.5%
She said,
"You find a woman
06:24.366 --> 06:28.066 align:left position:20% line:83% size:70%
"working in a prestigious
position in a restaurant
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"that you could work up to
and you could pursue it,
06:33.133 --> 06:38.200 align:left position:15% line:83% size:75%
"but I didn't bring you up
to be a line cook
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and work at night with men,
lifting heavy pans."
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There was no woman
in America at the time
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that I could find.
06:48.533 --> 06:51.300 align:left position:30% line:83% size:60%
I returned home,
which was Virginia.
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At different times
I had hundreds of jobs.
06:55.333 --> 06:58.566 align:left position:25% line:83% size:65%
I would keep a job
six months,
06:58.566 --> 07:02.333 align:left position:22.5% line:83% size:67.5%
and then I was
on to something else.
07:02.333 --> 07:07.400 align:left position:15% line:83% size:75%
And so when I was nearly 30,
I started to pray.
07:07.400 --> 07:10.166 align:left position:27.5% line:83% size:62.5%
You don't
have to say pray.
07:10.166 --> 07:14.333 align:left position:15% line:83% size:75%
You can say affirm...
power of positive thinking,
07:14.333 --> 07:20.333 align:left position:12.5% line:83% size:77.5%
and I decided that every day
I was going to claim the fact
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that I could find a job
that made the world better,
07:25.400 --> 07:27.400 align:left position:32.5% line:89% size:57.5%
support myself,
07:27.400 --> 07:31.100 align:left position:27.5% line:83% size:62.5%
because at the time
there was no law
07:31.100 --> 07:35.966 align:left position:12.5% line:83% size:77.5%
protecting women
from being paid less than men.
07:35.966 --> 07:40.566 align:left position:25% line:83% size:65%
If you were a woman,
you made $50 a week,
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even if you were a single woman
bringing up three children
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'cause white men got $100
so they could be saving money
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for the time
that they had three children.
07:54.400 --> 07:57.633 align:left position:25% line:83% size:65%
A job where I
could support myself
07:57.633 --> 08:02.300 align:left position:15% line:83% size:75%
became important to me,
and love what I was doing,
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be passionate
about what I was doing.
08:05.533 --> 08:08.300 align:left position:37.5% line:83% size:52.5%
At the end
of the year,
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I met my favorite
former husband,
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and we got married
and moved to London.
08:14.766 --> 08:16.766 align:left position:37.5% line:83% size:52.5%
It was all
miraculous,
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and when we got
to London, England,
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I couldn't work.
08:22.000 --> 08:25.700 align:left position:22.5% line:83% size:67.5%
Here I'd been praying
to find a job
08:25.700 --> 08:28.000 align:left position:27.5% line:83% size:62.5%
where I
could earn money,
08:28.000 --> 08:33.066 align:left position:12.5% line:83% size:77.5%
and I couldn't work because I
didn't have the work visa.
08:33.066 --> 08:35.066 align:left position:42.5% line:89% size:47.5%
He did.
08:35.066 --> 08:37.366 align:left position:30% line:83% size:60%
What I
did instead was,
08:37.366 --> 08:41.066 align:left position:25% line:83% size:65%
I was looking
for a place to live
08:41.066 --> 08:43.366 align:left position:35% line:83% size:55%
and stumbled
into a house.
08:43.366 --> 08:47.966 align:left position:10% line:83% size:80%
The other girl that was looking
at the house said,
08:47.966 --> 08:51.833 align:left position:12.5% line:83% size:77.5%
"I am going
to the Cordon Bleu tomorrow."
08:51.833 --> 08:55.066 align:left position:15% line:83% size:75%
I said,
"What is the Cordon Bleu?"
08:55.066 --> 08:57.366 align:left position:25% line:83% size:65%
She said,
"A cooking school."
08:57.366 --> 09:00.600 align:left position:25% line:83% size:65%
She didn't show up,
but I did.
09:00.600 --> 09:04.366 align:left position:12.5% line:83% size:77.5%
A year later,
I got my advanced certificate.
09:04.366 --> 09:06.366 align:left position:27.5% line:89% size:62.5%
That was my answer.
09:06.366 --> 09:11.433 align:left position:15% line:83% size:75%
I found a job where I could
make the world better,
09:11.433 --> 09:14.666 align:left position:25% line:83% size:65%
where I earned enough
to support myself,
09:14.666 --> 09:18.366 align:left position:30% line:83% size:60%
and where I loved
what I was doing.
09:18.366 --> 09:20.366 align:left position:30% line:83% size:60%
Everybody
has that right.
09:20.366 --> 09:23.600 align:left position:25% line:83% size:65%
When I first started
in this business
09:23.600 --> 09:27.233 align:left position:27.5% line:83% size:62.5%
after I graduated
from Cordon Bleu--
09:27.233 --> 09:30.000 align:left position:30% line:83% size:60%
Julia Child came
to my graduation.
09:30.000 --> 09:33.233 align:left position:22.5% line:83% size:67.5%
She happened
to be there that day,
09:33.233 --> 09:36.933 align:left position:30% line:83% size:60%
and I asked her,
"What should I do?"
09:36.933 --> 09:39.700 align:left position:17.5% line:83% size:72.5%
She said,
"Start a cooking school."
09:39.700 --> 09:42.933 align:left position:20% line:83% size:70%
She said, "Always learn
from one person
09:42.933 --> 09:45.700 align:left position:32.5% line:83% size:57.5%
that knows more
than you do."
09:45.700 --> 09:48.933 align:left position:22.5% line:83% size:67.5%
When I returned
to the United States,
09:48.933 --> 09:53.100 align:left position:15% line:83% size:75%
my favorite former husband
and I started a restaurant,
09:53.100 --> 09:55.866 align:left position:37.5% line:83% size:52.5%
and as soon
as I could,
09:55.866 --> 09:58.866 align:left position:25% line:83% size:65%
I started teaching
in the restaurant,
09:58.866 --> 10:01.566 align:left position:35% line:83% size:55%
and I always
loved teaching.
10:01.566 --> 10:05.533 align:left position:30% line:83% size:60%
The idea of being
a celebrity cook
10:05.533 --> 10:07.533 align:left position:30% line:83% size:60%
never occurred
to me.
10:07.533 --> 10:10.900 align:left position:30% line:83% size:60%
I could not
imagine myself
10:10.900 --> 10:12.900 align:left position:25% line:89% size:65%
going on television.
10:12.900 --> 10:20.133 align:left position:15% line:83% size:75%
The first television show
I did was in Georgia with...
10:20.133 --> 10:22.466 align:left position:22.5% line:89% size:67.5%
Governor Busbee's wife.
10:22.466 --> 10:24.466 align:left position:30% line:89% size:60%
They said to me,
10:24.466 --> 10:28.166 align:left position:15% line:83% size:75%
"Do not drain that spinach
in that sink
10:28.166 --> 10:31.866 align:left position:27.5% line:83% size:62.5%
"because that sink
does not have a bowl
10:31.866 --> 10:34.633 align:left position:25% line:83% size:65%
"and a pipe
that goes anywhere.
10:34.633 --> 10:37.866 align:left position:25% line:83% size:65%
You pull the spinach
out like this."
10:37.866 --> 10:40.633 align:left position:20% line:83% size:70%
I didn't have training
in that.
10:40.633 --> 10:45.700 align:left position:12.5% line:83% size:77.5%
The first thing I did
was pour spinach in the sink,
10:45.700 --> 10:48.000 align:left position:30% line:83% size:60%
and the liquid
came out
10:48.000 --> 10:52.366 align:left position:25% line:83% size:65%
onto Mrs. Busbee's
beige suede shoes.
10:52.366 --> 10:57.000 align:left position:15% line:83% size:75%
That was enough television
for me for a long time.
10:57.000 --> 10:59.300 align:left position:35% line:83% size:55%
White Lily
came to me
10:59.300 --> 11:03.533 align:left position:10% line:83% size:80%
and wanted to underwrite
a program on public television.
11:03.533 --> 11:08.600 align:left position:15% line:83% size:75%
It took me six months
to bring myself to the point
11:08.600 --> 11:11.833 align:left position:20% line:83% size:70%
where I would consider
going on television.
11:11.833 --> 11:15.066 align:left position:15% line:83% size:75%
I thought
if you went on television,
11:15.066 --> 11:18.300 align:left position:20% line:83% size:70%
you had to be beautiful
and glamorous.
11:18.300 --> 11:21.533 align:left position:25% line:83% size:65%
And cooking
is a lot of things,
11:21.533 --> 11:26.600 align:left position:12.5% line:83% size:77.5%
but no matter what you see
with the beautiful young women
11:26.600 --> 11:29.233 align:left position:25% line:89% size:65%
now on television,
11:29.233 --> 11:33.100 align:left position:20% line:83% size:70%
you can get pretty messy
when you're cooking.
11:33.100 --> 11:35.500 align:left position:25% line:83% size:65%
It's
a pretty sloppy job.
11:35.500 --> 11:38.800 align:left position:25% line:83% size:65%
Being famous
was never my goal.
11:38.800 --> 11:42.300 align:left position:25% line:83% size:65%
I wanted enough money
to support myself.
11:42.300 --> 11:46.633 align:left position:22.5% line:83% size:67.5%
I never had goals
to be rich or famous,
11:46.633 --> 11:49.200 align:left position:35% line:83% size:55%
and so along
the way,
11:49.200 --> 11:52.700 align:left position:32.5% line:83% size:57.5%
I have achieved
a modicum of fame
11:52.700 --> 11:55.500 align:left position:25% line:83% size:65%
that is satisfying
to me,
11:55.500 --> 11:59.666 align:left position:25% line:83% size:65%
but not so much
that I would fight
11:59.666 --> 12:02.500 align:left position:25% line:83% size:65%
to stay
in the public eye.
12:02.500 --> 12:05.166 align:left position:30% line:89% size:60%
I love lecturing.
12:05.166 --> 12:08.066 align:left position:32.5% line:83% size:57.5%
I love being
on television,
12:08.066 --> 12:12.233 align:left position:27.5% line:83% size:62.5%
but fighting for it
doesn't appeal to me.
12:12.233 --> 12:14.533 align:left position:30% line:83% size:60%
I can't
figure out why.
12:14.533 --> 12:17.000 align:left position:30% line:83% size:60%
It just doesn't.
12:17.000 --> 12:23.300 align:left position:12.5% line:83% size:77.5%
I did do...a hundred-and-some
television shows
12:23.300 --> 12:25.300 align:left position:25% line:89% size:65%
for the Food Network.
12:25.300 --> 12:29.466 align:left position:15% line:83% size:75%
I was one
of the first people on PBS.
12:29.466 --> 12:34.533 align:left position:10% line:83% size:80%
I followed Julia and Jeff Smith
and some of the others.
12:34.533 --> 12:39.166 align:left position:15% line:83% size:75%
I was very fortunate
I was there at the heyday,
12:39.166 --> 12:43.766 align:left position:10% line:83% size:80%
and I've had this wonderful
life and this wonderful career.
12:43.766 --> 12:48.600 align:left position:15% line:83% size:75%
Being a cook now
is still hard, dirty work,
12:48.600 --> 12:53.266 align:left position:20% line:83% size:70%
and when you see chefs
in the restaurant,
12:53.266 --> 12:56.933 align:left position:12.5% line:83% size:77.5%
there are some
that are glamorous appearing,
12:56.933 --> 13:00.166 align:left position:27.5% line:83% size:62.5%
and maybe they have
an endless supply
13:00.166 --> 13:03.933 align:left position:20% line:83% size:70%
of white, starched coats
that they can change
13:03.933 --> 13:07.166 align:left position:30% line:83% size:60%
before going out
in the dining room,
13:07.166 --> 13:10.400 align:left position:25% line:83% size:65%
but before they
get to that point,
13:10.400 --> 13:13.633 align:left position:20% line:83% size:70%
they are on their feet
for years.
13:13.633 --> 13:15.633 align:left position:30% line:89% size:60%
It is hard work,
13:15.633 --> 13:20.233 align:left position:12.5% line:83% size:77.5%
and it's the exceptional chef
that makes a big fortune,
13:20.233 --> 13:25.300 align:left position:10% line:83% size:80%
but if you are clever
and you determine what you want,
13:25.300 --> 13:29.900 align:left position:15% line:83% size:75%
whether it's working during
the day rather than at night,
13:29.900 --> 13:32.200 align:left position:20% line:83% size:70%
being with your family,
whatever,
13:32.200 --> 13:36.366 align:left position:10% line:83% size:80%
you can shape the culinary needs
of the community
13:36.366 --> 13:38.666 align:left position:25% line:83% size:65%
towards
what you're best at.
13:38.666 --> 13:42.366 align:left position:15% line:83% size:75%
It might be doing breakfast
or doing lunches,
13:42.366 --> 13:44.366 align:left position:25% line:89% size:65%
and in that sense,
13:44.366 --> 13:47.966 align:left position:25% line:83% size:65%
the culinary field
is just wide open
13:47.966 --> 13:52.133 align:left position:15% line:83% size:75%
because there are so many,
many, many people
13:52.133 --> 13:57.800 align:left position:12.5% line:83% size:77.5%
and so many jobs where people
need help with their cooking.
13:57.800 --> 14:01.033 align:left position:20% line:83% size:70%
Those jobs didn't exist
when I started.
14:01.033 --> 14:05.700 align:left position:15% line:83% size:75%
There were just a handful
of restaurants in each town.
14:05.700 --> 14:08.933 align:left position:22.5% line:83% size:67.5%
Heck, Southerners
didn't go out to eat.
14:08.933 --> 14:12.633 align:left position:20% line:83% size:70%
They might go
to a buffet on Sundays,
14:12.633 --> 14:16.333 align:left position:20% line:83% size:70%
but now the South
is like everywhere else.
14:16.333 --> 14:20.933 align:left position:15% line:83% size:75%
People go out to eat,
several times a week even.
14:20.933 --> 14:26.000 align:left position:12.5% line:83% size:77.5%
When you multiply that by all
the people in the world,
14:26.000 --> 14:28.766 align:left position:35% line:83% size:55%
that's a lot
of eating out
14:28.766 --> 14:32.933 align:left position:30% line:83% size:60%
and a lot of work
that can be done,
14:32.933 --> 14:36.166 align:left position:15% line:83% size:75%
but there's recipe testing,
there's cookbook writing,
14:36.166 --> 14:39.866 align:left position:22.5% line:83% size:67.5%
and cookbook writing
in some ways is easier
14:39.866 --> 14:43.100 align:left position:12.5% line:83% size:77.5%
because there are more people
reading cookbooks,
14:43.100 --> 14:45.400 align:left position:30% line:83% size:60%
but also,
let's face it.
14:45.400 --> 14:50.466 align:left position:15% line:83% size:75%
It is hard to compete against
the big, big television stars.
14:50.466 --> 14:52.766 align:left position:37.5% line:83% size:52.5%
If you buy
a cookbook,
14:52.766 --> 14:56.466 align:left position:15% line:83% size:75%
chances are you're
gonna buy it from somebody
14:56.466 --> 15:00.166 align:left position:20% line:83% size:70%
that's been in your home
week after week
15:00.166 --> 15:03.466 align:left position:25% line:83% size:65%
rather than some name
you've never seen.
15:03.466 --> 15:08.066 align:left position:15% line:83% size:75%
The person that's been
in your home week after week
15:08.066 --> 15:10.833 align:left position:30% line:83% size:60%
is on PBS--
my great love--
15:10.833 --> 15:15.000 align:left position:12.5% line:83% size:77.5%
the Food Network,
or one of the other stations.
15:15.000 --> 15:17.766 align:left position:27.5% line:83% size:62.5%
You're liable
to buy that more,
15:17.766 --> 15:22.366 align:left position:15% line:83% size:75%
so it's harder for people
that don't have that entrée,
15:22.366 --> 15:24.800 align:left position:30% line:83% size:60%
but all things
are possible.
15:24.800 --> 15:28.300 align:left position:25% line:83% size:65%
Writing a cookbook
is in some ways
15:28.300 --> 15:31.466 align:left position:30% line:83% size:60%
like writing
a literary book,
15:31.466 --> 15:34.233 align:left position:20% line:83% size:70%
in some ways
like writing nonfiction,
15:34.233 --> 15:37.466 align:left position:22.5% line:83% size:67.5%
and in some ways
a scientific process.
15:37.466 --> 15:40.700 align:left position:30% line:83% size:60%
If you read
older cookbooks,
15:40.700 --> 15:44.866 align:left position:15% line:83% size:75%
you would think that there
was no science involved
15:44.866 --> 15:46.866 align:left position:20% line:89% size:70%
because they just say,
15:46.866 --> 15:51.200 align:left position:20% line:83% size:70%
"Mix together three eggs
in the usual way,
15:51.200 --> 15:53.366 align:left position:27.5% line:89% size:62.5%
"dump in the flour,
15:53.366 --> 15:58.833 align:left position:15% line:83% size:75%
and put it in a greased pot
and bake till done."
15:58.833 --> 16:03.066 align:left position:25% line:83% size:65%
And there's not a lot
of science in that,
16:03.066 --> 16:06.300 align:left position:15% line:83% size:75%
but cookbooks have changed
over the years.
16:06.300 --> 16:09.066 align:left position:20% line:83% size:70%
Cookbooks have changed
since my first.
16:09.066 --> 16:12.300 align:left position:22.5% line:83% size:67.5%
My first cookbook
was a little pamphlet
16:12.300 --> 16:14.300 align:left position:20% line:89% size:70%
called "Let's Entertain,"
16:14.300 --> 16:18.900 align:left position:10% line:83% size:80%
and then the next one
was another tiny little pamphlet
16:18.900 --> 16:21.200 align:left position:25% line:83% size:65%
on Southern cooking,
bigger pamphlet.
16:21.200 --> 16:25.366 align:left position:17.5% line:83% size:72.5%
And then the first
major hardback book I did
16:25.366 --> 16:27.666 align:left position:20% line:83% size:70%
was called
"New Southern Cooking,"
16:27.666 --> 16:35.100 align:left position:10% line:77% size:80%
and I still didn't know
anything about really writing a
recipe,
16:35.100 --> 16:41.566 align:left position:12.5% line:83% size:77.5%
how to make it so that it was
an easy flow for the reader,
16:41.566 --> 16:45.266 align:left position:27.5% line:83% size:62.5%
and over the years
I have changed that.
16:45.266 --> 16:48.033 align:left position:22.5% line:83% size:67.5%
For instance,
we test every recipe.
16:48.033 --> 16:51.266 align:left position:17.5% line:83% size:72.5%
I've always tested
every recipe three times,
16:51.266 --> 16:54.033 align:left position:27.5% line:83% size:62.5%
but now
we also make sure
16:54.033 --> 16:59.033 align:left position:15% line:83% size:75%
that we change all
the active verbs in a recipe
16:59.033 --> 17:05.466 align:left position:15% line:83% size:75%
so that rather than saying,
"Place the meat in the bowl,"
17:05.466 --> 17:10.366 align:left position:12.5% line:83% size:77.5%
we might say,
"Move the meat to a hot pan,"
17:10.366 --> 17:14.333 align:left position:20% line:83% size:70%
so that it's something
that stimulates people
17:14.333 --> 17:19.866 align:left position:17.5% line:83% size:72.5%
to get a picture of what
the process is going to be.
17:19.866 --> 17:23.100 align:left position:20% line:83% size:70%
"Heat the pan,"
those kinds of things.
17:23.100 --> 17:26.100 align:left position:25% line:89% size:65%
Baking and pie crusts
17:26.100 --> 17:28.433 align:left position:22.5% line:89% size:67.5%
becomes very scientific
17:28.433 --> 17:34.433 align:left position:25% line:83% size:65%
and very important
with cookbooks.
17:34.433 --> 17:40.233 align:left position:10% line:83% size:80%
Even further is the fact
that no two flours are the same,
17:40.233 --> 17:43.000 align:left position:25% line:83% size:65%
and Southern flour
is quite different
17:43.000 --> 17:45.000 align:left position:25% line:89% size:65%
than Northern flour.
17:45.000 --> 17:47.766 align:left position:22.5% line:83% size:67.5%
Southern flours
have much less gluten
17:47.766 --> 17:51.000 align:left position:25% line:83% size:65%
than Northern flours
that are primarily used
17:51.000 --> 17:53.600 align:left position:25% line:83% size:65%
for bread baking,
yeast-bread raising,
17:53.600 --> 17:58.200 align:left position:12.5% line:83% size:77.5%
which wants a real tough flour
to rise the bread.
17:58.200 --> 18:02.433 align:left position:12.5% line:83% size:77.5%
Southern flours want something
for cakes or for biscuits
18:02.433 --> 18:04.866 align:left position:27.5% line:83% size:62.5%
that are delicate
and tender.
18:04.866 --> 18:09.033 align:left position:15% line:83% size:75%
It's apples and oranges
when you talk about baking.
18:09.033 --> 18:12.733 align:left position:27.5% line:83% size:62.5%
Baking bread can be
a little of this,
18:12.733 --> 18:14.733 align:left position:30% line:89% size:60%
a little of that.
18:14.733 --> 18:18.033 align:left position:12.5% line:83% size:77.5%
But cakes,
every step makes a difference.
18:18.033 --> 18:20.933 align:left position:30% line:83% size:60%
The way I choose
the recipes
18:20.933 --> 18:24.933 align:left position:25% line:83% size:65%
to put in a cookbook
is very mixed.
18:24.933 --> 18:27.700 align:left position:25% line:83% size:65%
I might come
to someone's house--
18:27.700 --> 18:31.733 align:left position:20% line:83% size:70%
your house--
and just enjoy the meal
18:31.733 --> 18:35.433 align:left position:12.5% line:83% size:77.5%
and feel that it's
representative of home cooking
18:35.433 --> 18:40.066 align:left position:12.5% line:83% size:77.5%
and that there is
a real technique to be taught,
18:40.066 --> 18:45.133 align:left position:15% line:83% size:75%
in that there's a message
to be taught in that recipe,
18:45.133 --> 18:48.366 align:left position:27.5% line:83% size:62.5%
that it's something
that people will do.
18:48.366 --> 18:52.966 align:left position:12.5% line:83% size:77.5%
I'll wheedle the recipe
out of the person I'm visiting
18:52.966 --> 18:55.266 align:left position:32.5% line:83% size:57.5%
or make it up
myself
18:55.266 --> 18:59.866 align:left position:12.5% line:83% size:77.5%
because I have
a different tangent to go to.
18:59.866 --> 19:02.700 align:left position:25% line:83% size:65%
There are two kinds
of permissions
19:02.700 --> 19:05.300 align:left position:35% line:83% size:55%
when writing
a cookbook.
19:05.300 --> 19:09.000 align:left position:27.5% line:83% size:62.5%
One is when you use
a recipe exactly,
19:09.000 --> 19:11.300 align:left position:35% line:83% size:55%
and that,
you pay for.
19:11.300 --> 19:14.533 align:left position:20% line:83% size:70%
You write the publisher
and get permission,
19:14.533 --> 19:16.833 align:left position:35% line:83% size:55%
and then you
credit it.
19:16.833 --> 19:21.000 align:left position:17.5% line:83% size:72.5%
That credit goes
in the front of the book,
19:21.000 --> 19:24.700 align:left position:20% line:83% size:70%
like, "This was reprinted
from Mrs. Dull's cookbook
19:24.700 --> 19:28.400 align:left position:12.5% line:83% size:77.5%
'Southern Cooking,'"
and the year it was published.
19:28.400 --> 19:31.633 align:left position:35% line:83% size:55%
Most of us do
the second way,
19:31.633 --> 19:35.600 align:left position:27.5% line:83% size:62.5%
which is if someone
gave us a recipe,
19:35.600 --> 19:38.600 align:left position:20% line:83% size:70%
we want to acknowledge
that person.
19:38.600 --> 19:43.666 align:left position:15% line:83% size:75%
If I look at a cookbook
when I'm writing a cookbook,
19:43.666 --> 19:47.366 align:left position:30% line:83% size:60%
I write the name
of that book down
19:47.366 --> 19:49.366 align:left position:25% line:89% size:65%
for my bibliography.
19:49.366 --> 19:53.533 align:left position:15% line:83% size:75%
The back of my books
always has a bibliography.
19:53.533 --> 19:57.166 align:left position:15% line:83% size:75%
"Shrimp & Grits"
didn't have a bibliography.
19:57.166 --> 20:00.966 align:left position:30% line:89% size:60%
I also will write
20:00.966 --> 20:05.133 align:left position:22.5% line:83% size:67.5%
what we call a headnote
to introduce the recipe.
20:05.133 --> 20:10.633 align:left position:12.5% line:83% size:77.5%
I might say, "I had this first
at Joe Bob's house,
20:10.633 --> 20:15.700 align:left position:15% line:83% size:75%
"and then later I found it
in 'The Joy of Cooking,'
20:15.700 --> 20:21.300 align:left position:20% line:83% size:70%
"but Joe Bob had added
thyme and parsley,
20:21.300 --> 20:25.966 align:left position:15% line:83% size:75%
and instead,
I've added coriander seed,"
20:25.966 --> 20:29.066 align:left position:27.5% line:83% size:62.5%
and then you give
the recipe.
20:29.066 --> 20:32.300 align:left position:32.5% line:83% size:57.5%
A recipe cannot
be copyrighted.
20:32.300 --> 20:36.000 align:left position:15% line:83% size:75%
The ingredients of a recipe
cannot be copyrighted.
20:36.000 --> 20:39.233 align:left position:20% line:83% size:70%
Let's say scrambled eggs
is five eggs
20:39.233 --> 20:42.466 align:left position:27.5% line:83% size:62.5%
and a little salt
and melted butter,
20:42.466 --> 20:45.233 align:left position:30% line:83% size:60%
maybe some
whipping cream.
20:45.233 --> 20:50.266 align:left position:12.5% line:83% size:77.5%
They can't copyright that you
have eggs, salt, and butter,
20:50.266 --> 20:55.933 align:left position:15% line:83% size:75%
but if you say,
"Heat the butter in the pan,
20:55.933 --> 20:57.933 align:left position:30% line:83% size:60%
"whisk the eggs
separately,
20:57.933 --> 21:01.366 align:left position:25% line:83% size:65%
pour into the pan,
and stir,"
21:01.366 --> 21:03.666 align:left position:20% line:83% size:70%
it's possible somebody
could say
21:03.666 --> 21:08.266 align:left position:15% line:83% size:75%
you copied their recipe
if it was written that way.
21:08.266 --> 21:11.033 align:left position:25% line:83% size:65%
What you might say
instead is,
21:11.033 --> 21:14.266 align:left position:15% line:83% size:75%
rather than heat the butter,
you say,
21:14.266 --> 21:17.533 align:left position:27.5% line:83% size:62.5%
"Melt the butter
in a saucepan,"
21:17.533 --> 21:20.200 align:left position:37.5% line:83% size:52.5%
rather than
a frying pan.
21:20.200 --> 21:24.533 align:left position:20% line:83% size:70%
"Meanwhile, beat the eggs
vigorously separately,
21:24.533 --> 21:27.766 align:left position:22.5% line:83% size:67.5%
and stir eggs
with a wooden spoon."
21:27.766 --> 21:30.066 align:left position:30% line:83% size:60%
You've got
the same eggs,
21:30.066 --> 21:34.700 align:left position:15% line:83% size:75%
and you've got the same salt
and the same butter,
21:34.700 --> 21:37.966 align:left position:22.5% line:83% size:67.5%
but you have completely
rewritten that recipe.
21:37.966 --> 21:43.033 align:left position:12.5% line:83% size:77.5%
It is the sequential words in
a sentence or several sentences
21:43.033 --> 21:47.933 align:left position:27.5% line:83% size:62.5%
that mean that you
have stolen a recipe.
21:47.933 --> 21:50.966 align:left position:20% line:83% size:70%
However, there are
some interesting cases
21:50.966 --> 21:55.766 align:left position:20% line:83% size:70%
of people that have used
very famous recipes
21:55.766 --> 22:00.366 align:left position:20% line:83% size:70%
that were in the body
of knowledge for so long
22:00.366 --> 22:04.133 align:left position:22.5% line:83% size:67.5%
that they became known
as that person's recipe,
22:04.133 --> 22:06.433 align:left position:30% line:83% size:60%
like Joyce Chen's
Lemon Chicken.
22:06.433 --> 22:10.133 align:left position:25% line:83% size:65%
If you wrote a book
and used it,
22:10.133 --> 22:12.900 align:left position:25% line:83% size:65%
you would be smart
to say,
22:12.900 --> 22:17.066 align:left position:10% line:83% size:80%
"This is my edition
of Joyce Chen's Lemon Chicken,"
22:17.066 --> 22:21.666 align:left position:12.5% line:83% size:77.5%
rather than trying to pretend
you made up the recipe.
22:21.666 --> 22:23.966 align:left position:30% line:83% size:60%
Give credit
when it's due.
22:23.966 --> 22:25.966 align:left position:35% line:83% size:55%
When you
give credit,
22:25.966 --> 22:31.033 align:left position:17.5% line:83% size:72.5%
you've got one more person
that wants to buy your book.
22:31.033 --> 22:36.100 align:left position:12.5% line:83% size:77.5%
If you don't, you might find
yourself hanging on a rafter.
22:36.100 --> 22:38.100 align:left position:37.5% line:83% size:52.5%
You always
give credit.
22:38.100 --> 22:40.466 align:left position:27.5% line:83% size:62.5%
My book
"Shrimp & Grits,"
22:40.466 --> 22:44.633 align:left position:20% line:83% size:70%
my friend Marion Sullivan
and I wrote it together,
22:44.633 --> 22:47.700 align:left position:25% line:83% size:65%
and shrimp and grits
is just--
22:47.700 --> 22:51.000 align:left position:15% line:83% size:75%
every restaurant,
when I moved to Charleston,
22:51.000 --> 22:53.300 align:left position:27.5% line:83% size:62.5%
had different
shrimp and grits.
22:53.300 --> 22:56.533 align:left position:22.5% line:83% size:67.5%
It became clear
that shrimp and grits
22:56.533 --> 22:58.533 align:left position:15% line:89% size:75%
wasn't like fried chicken.
22:58.533 --> 23:02.766 align:left position:15% line:83% size:75%
With fried chicken you know
the chicken was fried.
23:02.766 --> 23:04.766 align:left position:37.5% line:83% size:52.5%
With shrimp
and grits,
23:04.766 --> 23:08.466 align:left position:20% line:83% size:70%
you do not know
what you're gonna get.
23:08.466 --> 23:13.066 align:left position:12.5% line:83% size:77.5%
It can be...shrimp stuffed
under the shell with kielbasa!
23:13.066 --> 23:19.066 align:left position:12.5% line:83% size:77.5%
Theming a book and knowing how
to theme a book in this case
23:19.066 --> 23:23.666 align:left position:20% line:83% size:70%
was that I knew somebody
had to start writing down
23:23.666 --> 23:26.433 align:left position:25% line:83% size:65%
these recipes
for shrimp and grits
23:26.433 --> 23:29.666 align:left position:25% line:83% size:65%
before they went out
in the universe.
23:29.666 --> 23:33.833 align:left position:15% line:83% size:75%
Of course, the original one
was just using shrimp,
23:33.833 --> 23:36.900 align:left position:25% line:83% size:65%
cooked grits,
and lots of butter.
23:36.900 --> 23:40.400 align:left position:25% line:83% size:65%
People love
color picture books.
23:40.400 --> 23:44.100 align:left position:12.5% line:83% size:77.5%
Pictures have become
more prevalent in recent years
23:44.100 --> 23:47.800 align:left position:15% line:83% size:75%
as the cost of photography
has gone down.
23:47.800 --> 23:52.866 align:left position:12.5% line:83% size:77.5%
The author frequently doesn't
have control over pictures.
23:52.866 --> 23:55.166 align:left position:30% line:83% size:60%
The photographer
takes the pictures.
23:55.166 --> 23:57.466 align:left position:25% line:83% size:65%
They go
to the publishers,
23:57.466 --> 24:00.233 align:left position:25% line:83% size:65%
and the publisher
chooses the picture.
24:00.233 --> 24:04.466 align:left position:25% line:83% size:65%
The publisher chooses
to put them in the book
24:04.466 --> 24:06.766 align:left position:20% line:83% size:70%
in whatever
arrangement they want.
24:06.766 --> 24:09.066 align:left position:30% line:83% size:60%
Unless you're
a strong author,
24:09.066 --> 24:13.933 align:left position:10% line:83% size:80%
you usually don't get
a lot of say-so about pictures.
24:13.933 --> 24:18.700 align:left position:20% line:83% size:70%
And the author,
nine times out of ten,
24:18.700 --> 24:22.366 align:left position:17.5% line:83% size:72.5%
pays for the photographer
and the pictures,
24:22.366 --> 24:27.700 align:left position:20% line:83% size:70%
so the decision
to put in the pictures
24:27.700 --> 24:32.366 align:left position:12.5% line:83% size:77.5%
directly affects
the bottom line of the author
24:32.366 --> 24:35.366 align:left position:30% line:83% size:60%
as well as
the publisher.
24:35.366 --> 24:39.866 align:left position:12.5% line:83% size:77.5%
You decide to give
$10,000 of your income away--
24:39.866 --> 24:41.866 align:left position:30% line:89% size:60%
minimum, maybe--
24:41.866 --> 24:45.633 align:left position:22.5% line:83% size:67.5%
when you're doing
a color picture book.
24:45.633 --> 24:50.266 align:left position:10% line:83% size:80%
You have to say,
I always wanted a picture book,
24:50.266 --> 24:53.500 align:left position:30% line:83% size:60%
but do I want it
that much?
24:53.500 --> 24:57.666 align:left position:15% line:83% size:75%
It's a roll
of the dice as to pictures,
24:57.666 --> 25:00.966 align:left position:15% line:83% size:75%
but authors have
little control over pictures
25:00.966 --> 25:03.266 align:left position:37.5% line:83% size:52.5%
nine times
out of ten.
25:03.266 --> 25:05.933 align:left position:22.5% line:83% size:67.5%
Well,
Pat Conroy's cookbook
25:05.933 --> 25:08.433 align:left position:32.5% line:83% size:57.5%
has me
as chapter 1,
25:08.433 --> 25:13.033 align:left position:10% line:83% size:80%
I guess because I was his first
cooking school teacher.
25:13.033 --> 25:15.966 align:left position:30% line:83% size:60%
Pat Conroy
is a novelist,
25:15.966 --> 25:20.600 align:left position:20% line:83% size:70%
and just as he did not
get my permission
25:20.600 --> 25:23.266 align:left position:35% line:83% size:55%
to embellish
my stories--
25:23.266 --> 25:25.933 align:left position:37.5% line:83% size:52.5%
and I adore
Pat Conroy,
25:25.933 --> 25:31.466 align:left position:12.5% line:83% size:77.5%
but I do think I tell my
stories better than he does--
25:31.466 --> 25:35.466 align:left position:27.5% line:83% size:62.5%
but he didn't have
to get my permission.
25:35.466 --> 25:39.633 align:left position:12.5% line:83% size:77.5%
And if you don't say something
libelous about someone,
25:39.633 --> 25:42.800 align:left position:27.5% line:89% size:62.5%
as my husband says,
25:42.800 --> 25:46.966 align:left position:12.5% line:83% size:77.5%
Pat Conroy's chapter about me
was what we call
25:46.966 --> 25:48.966 align:left position:30% line:83% size:60%
an affectionate
caricature.
25:48.966 --> 25:53.800 align:left position:15% line:83% size:75%
In this case,
the nose was a little long,
25:53.800 --> 25:59.800 align:left position:17.5% line:83% size:72.5%
like Pinocchio's,
was a little embellished,
25:59.800 --> 26:03.400 align:left position:15% line:83% size:75%
but he's such
a beautiful, lyrical writer
26:03.400 --> 26:06.733 align:left position:20% line:83% size:70%
that who wouldn't mind
being written about.
26:06.733 --> 26:11.733 align:left position:15% line:83% size:75%
I did have an old boyfriend
I wrote about.
26:11.733 --> 26:17.266 align:left position:12.5% line:83% size:77.5%
He didn't much like it,
but I didn't call him by name.
26:17.266 --> 26:21.433 align:left position:15% line:83% size:75%
If somebody can figure out
who it's writing about
26:21.433 --> 26:23.733 align:left position:27.5% line:83% size:62.5%
because you write
a story
26:23.733 --> 26:26.966 align:left position:25% line:83% size:65%
about the time
you went to dinner
26:26.966 --> 26:29.266 align:left position:27.5% line:83% size:62.5%
and he
ordered for you--
26:29.266 --> 26:32.033 align:left position:17.5% line:83% size:72.5%
remember,
food is a control issue--
26:32.033 --> 26:35.733 align:left position:22.5% line:83% size:67.5%
before you got there,
so you got duck.
26:35.733 --> 26:38.033 align:left position:30% line:83% size:60%
You cut
into the duck,
26:38.033 --> 26:42.200 align:left position:25% line:83% size:65%
it shot off the plate
and down his shirt,
26:42.200 --> 26:44.200 align:left position:27.5% line:89% size:62.5%
and he stalked off.
26:44.200 --> 26:48.366 align:left position:17.5% line:83% size:72.5%
You rode all the way back
for an hour
26:48.366 --> 26:52.066 align:left position:20% line:83% size:70%
because he thought
you did it on purpose.
26:52.066 --> 26:55.300 align:left position:22.5% line:83% size:67.5%
You don't have to ask
any permission
26:55.300 --> 26:58.533 align:left position:22.5% line:83% size:67.5%
because nobody's
gonna know it but him
26:58.533 --> 27:00.900 align:left position:30% line:83% size:60%
unless he's told
everybody else.
27:00.900 --> 27:04.600 align:left position:25% line:83% size:65%
If he sees the fool
in this story,
27:04.600 --> 27:06.266 align:left position:27.5% line:89% size:62.5%
that's his problem.
27:06.266 --> 27:09.033 align:left position:25% line:83% size:65%
You don't have
to have permission
27:09.033 --> 27:11.800 align:left position:27.5% line:83% size:62.5%
if you don't name
a person
27:11.800 --> 27:15.500 align:left position:17.5% line:83% size:72.5%
or describe the situation
and person so clearly
27:15.500 --> 27:19.200 align:left position:15% line:83% size:75%
that you put yourself
into a libelous situation.
27:19.200 --> 27:21.500 align:left position:25% line:83% size:65%
Some people
are even concerned
27:21.500 --> 27:25.433 align:left position:17.5% line:83% size:72.5%
about writing about their
former husbands or parents.
27:25.433 --> 27:29.133 align:left position:15% line:83% size:75%
They feel they have to get
the permission,
27:29.133 --> 27:32.366 align:left position:17.5% line:83% size:72.5%
so sometimes they'll wait
till they're dead
27:32.366 --> 27:34.666 align:left position:27.5% line:83% size:62.5%
before they write
about them.
27:34.666 --> 27:37.900 align:left position:12.5% line:83% size:77.5%
Other people reach
some accommodation with them,
27:37.900 --> 27:42.533 align:left position:15% line:83% size:75%
but check with your lawyer
if you're really concerned,
27:42.533 --> 27:46.233 align:left position:17.5% line:83% size:72.5%
if you have got something
big to say.
27:46.233 --> 27:51.766 align:left position:12.5% line:83% size:77.5%
It is harder to prove liable
than people think it will be.
27:51.766 --> 27:55.100 align:left position:20% line:83% size:70%
Oh,
it's terribly important.
27:55.100 --> 27:58.800 align:left position:20% line:83% size:70%
Sometimes you might just
read cookbooks for months
27:58.800 --> 28:03.033 align:left position:12.5% line:83% size:77.5%
before you get around
to writing your first recipe.
28:03.033 --> 28:06.733 align:left position:22.5% line:83% size:67.5%
Right now we're testing
recipes for pound cake
28:06.733 --> 28:09.500 align:left position:27.5% line:83% size:62.5%
because I'm doing
a book called
28:09.500 --> 28:12.266 align:left position:27.5% line:83% size:62.5%
"Mastering the Art
of Southern Cooking."
28:12.266 --> 28:14.266 align:left position:25% line:89% size:65%
I'll be darned if,
28:14.266 --> 28:17.500 align:left position:20% line:83% size:70%
when I looked back
at Southern cookbooks,
28:17.500 --> 28:20.733 align:left position:25% line:83% size:65%
they didn't have
the real pound cake,
28:20.733 --> 28:24.433 align:left position:20% line:83% size:70%
which is a pound
of flour, butter, sugar.
28:24.433 --> 28:29.033 align:left position:15% line:83% size:75%
I thought, Why is that
that they're not using it?
28:29.033 --> 28:32.733 align:left position:25% line:83% size:65%
We had to start
with the basic one.
28:32.733 --> 28:36.900 align:left position:15% line:83% size:75%
It's too sweet, so all
the derivations start there.
28:36.900 --> 28:39.366 align:left position:37.5% line:83% size:52.5%
Do you add
baking soda?
28:39.366 --> 28:41.666 align:left position:30% line:83% size:60%
They didn't make
baking soda
28:41.666 --> 28:44.900 align:left position:25% line:83% size:65%
till the end
of the 18th century,
28:44.900 --> 28:49.500 align:left position:22.5% line:83% size:67.5%
so when did baking soda
wind its way in there?
28:49.500 --> 28:51.800 align:left position:32.5% line:83% size:57.5%
Somebody wanted
a lighter cake.
28:51.800 --> 28:54.566 align:left position:25% line:83% size:65%
You keep seeing
all the derivation--
28:54.566 --> 28:58.733 align:left position:20% line:83% size:70%
brown sugar pound cake--
and it goes from there,
28:58.733 --> 29:01.100 align:left position:27.5% line:83% size:62.5%
but start
at the beginning.
29:01.100 --> 29:04.100 align:left position:25% line:83% size:65%
There are things you
shouldn't do
29:04.100 --> 29:06.766 align:left position:20% line:89% size:70%
in writing a cookbook.
29:06.766 --> 29:10.766 align:left position:27.5% line:83% size:62.5%
You shouldn't steal
other people's ideas.
29:10.766 --> 29:15.766 align:left position:25% line:83% size:65%
It always backfires,
among other reasons.
29:15.766 --> 29:18.833 align:left position:30% line:83% size:60%
You should always
give people credit.
29:18.833 --> 29:23.433 align:left position:17.5% line:83% size:72.5%
You shouldn't just write
the recipe and not test it.
29:23.433 --> 29:27.133 align:left position:27.5% line:83% size:62.5%
You have to test it
after it's written
29:27.133 --> 29:30.833 align:left position:15% line:83% size:75%
because it's easy
to leave out one ingredient.
29:30.833 --> 29:34.533 align:left position:15% line:83% size:75%
Anyone that has written down
their mother's recipe
29:34.533 --> 29:37.300 align:left position:32.5% line:83% size:57.5%
and gone back
30 years later
29:37.300 --> 29:40.533 align:left position:25% line:83% size:65%
will wonder why they
left out potatoes
29:40.533 --> 29:42.533 align:left position:20% line:89% size:70%
in the potato casserole.
29:42.533 --> 29:45.766 align:left position:20% line:83% size:70%
It's real easy
to leave something out,
29:45.766 --> 29:48.066 align:left position:37.5% line:83% size:52.5%
so you have
to proofread,
29:48.066 --> 29:53.600 align:left position:12.5% line:83% size:77.5%
and the best way is to cook it
again from that recipe.
29:53.600 --> 29:57.300 align:left position:20% line:83% size:70%
You shouldn't just think
you've got it.
29:57.300 --> 29:59.600 align:left position:32.5% line:83% size:57.5%
What you
should do is,
29:59.600 --> 30:03.733 align:left position:20% line:83% size:70%
determine who you want
to buy this book.
30:03.733 --> 30:08.800 align:left position:12.5% line:83% size:77.5%
Do you want a little lady
that drives by antique stores
30:08.800 --> 30:12.500 align:left position:20% line:83% size:70%
and wants a book
with an old-time cover
30:12.500 --> 30:14.500 align:left position:30% line:89% size:60%
and a spiral back
30:14.500 --> 30:17.266 align:left position:25% line:83% size:65%
and is looking
for familiar things,
30:17.266 --> 30:22.066 align:left position:15% line:83% size:75%
or do you want someone
who wants a gussied-up book
30:22.066 --> 30:24.833 align:left position:25% line:83% size:65%
that has elaborate
cakes in it?
30:24.833 --> 30:28.066 align:left position:22.5% line:83% size:67.5%
Who is the person
you're thinking about
30:28.066 --> 30:30.366 align:left position:30% line:83% size:60%
when you write
this book?
30:30.366 --> 30:32.366 align:left position:35% line:83% size:55%
You shouldn't
confuse it.
30:32.366 --> 30:35.366 align:left position:27.5% line:83% size:62.5%
If you're writing
for the lady
30:35.366 --> 30:40.100 align:left position:20% line:83% size:70%
that's gonna buy the book
and publish her own book
30:40.100 --> 30:45.433 align:left position:15% line:83% size:75%
and make a lot of money
'cause she knows her market,
30:45.433 --> 30:48.433 align:left position:25% line:83% size:65%
you're gonna write
a different recipe
30:48.433 --> 30:52.600 align:left position:25% line:83% size:65%
than the one
that does the cakes.
30:52.600 --> 30:57.600 align:left position:15% line:83% size:75%
A chef has the hardest time
writing a recipe
30:57.600 --> 31:03.666 align:left position:12.5% line:83% size:77.5%
because a chef uses a lot
of difficult words for people,
31:03.666 --> 31:05.400 align:left position:37.5% line:89% size:52.5%
like, um...
31:05.400 --> 31:10.166 align:left position:30% line:89% size:60%
lard the beef.
31:10.166 --> 31:13.400 align:left position:22.5% line:83% size:67.5%
Unless you know
that larding the beef
31:13.400 --> 31:18.933 align:left position:15% line:83% size:75%
means putting a strip of fat
in a needle that clamps it
31:18.933 --> 31:21.233 align:left position:25% line:83% size:65%
and then pulling it
through--
31:21.233 --> 31:22.900 align:left position:32.5% line:89% size:57.5%
or barding it--
31:22.900 --> 31:26.600 align:left position:30% line:83% size:60%
you are not going
to buy that book,
31:26.600 --> 31:31.766 align:left position:15% line:83% size:75%
so making it user-friendly
to the people that want it.
31:31.766 --> 31:34.266 align:left position:25% line:89% size:65%
By the same token,
31:34.266 --> 31:37.500 align:left position:25% line:83% size:65%
a chef probably
doesn't buy a book
31:37.500 --> 31:43.433 align:left position:20% line:83% size:70%
that calls for...
half a teaspoon of mace
31:43.433 --> 31:49.600 align:left position:12.5% line:83% size:77.5%
because he's probably thinking
a teaspoon in feeding 30 people.
31:49.600 --> 31:52.466 align:left position:30% line:83% size:60%
He might buy it
to read,
31:52.466 --> 31:55.466 align:left position:25% line:83% size:65%
but not necessarily
to cook from.
31:55.466 --> 31:58.966 align:left position:20% line:83% size:70%
So knowing your market
is very important,
31:58.966 --> 32:03.200 align:left position:12.5% line:83% size:77.5%
knowing who you
feel passionate about teaching
32:03.200 --> 32:05.500 align:left position:30% line:83% size:60%
is more important
than anything.
32:05.500 --> 32:07.800 align:left position:30% line:83% size:60%
Once you
love that person
32:07.800 --> 32:10.566 align:left position:35% line:83% size:55%
and see them
in your mind,
32:10.566 --> 32:15.633 align:left position:20% line:83% size:70%
then you are going to do
the right thing for them.
32:15.633 --> 32:18.866 align:left position:25% line:83% size:65%
It's gonna get rid
of the should-nots
32:18.866 --> 32:20.866 align:left position:27.5% line:89% size:62.5%
that would come up.
32:20.866 --> 32:24.100 align:left position:20% line:83% size:70%
Look at the style
of different cookbooks.
32:24.100 --> 32:26.400 align:left position:30% line:83% size:60%
See what style
you want
32:26.400 --> 32:30.400 align:left position:10% line:83% size:80%
in your writing
and in your recipe presentation.
32:30.400 --> 32:32.400 align:left position:27.5% line:83% size:62.5%
Those are
important things.
32:32.400 --> 32:38.433 align:left position:87.5% line:5% size:2.5%
♪
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CompuScripts Captioning, Inc.
www.compuscriptsinc.com