I just finished working on my 36^th cookbook project. Whew! Every time a new baby is born, I can't help but feel proud, tired and deliriously happy. Big thanks to everyone who worked on the last two books I helped to write--especially the chefs. Here’s what Mario Batali says about the first one, written with Philadelphia chef Marc Vetri:

“Marc Vetri is not a practitioner of modern food. He is, however unbeknown to him, a ‘hipster’… Which brings me to the book in your hands, Rustic Italian. Like everything Marc does, I truly love it. And like everything Marc does, it really delivers on second glance.”

–Mario Batali, from the Foreword to Rustic Italian

Check out Rustic Italian on the Books page, or take a peek at Marc’s recipe for his father Sal’s Old-School Meatballs right now! 

The second book comes from Kevin Gillespie, Top Chef Season 6 Fan Favorite. For a twentysomething chef, Kevin has wisdom and talent way beyond his years:

“I believe in science. I embrace science. But there are things that don’t benefit from technology. In many ways, food doesn’t need much technology to improve it. It’s improved most by human hands.”

–Kevin Gillespie, from the Introduction to Fire in My Belly

Kevin’s book, Fire In My Belly, will be designed and produced over the next few months. Look for it here soon! In the meantime, check out my newest grill book Fire It Up, co-authored with Andrew Schloss. Or, if you’re looking to spice up your cooking, pick up some Chef Salt, my line of seasoning blends featuring unrefined sea salts hand-harvested from around the globe. Chef Salt is now available at Crate & Barrel as well as ChefSalt.com. To find out where I'll be drumming next with Tavern Tan, hop on over to TavernTan.com.