Back around Christmas, Iron Chef Michael Symon approached Scene restaurant critic Doug Trattner with a question: Can I get a little help with my new cookbook?
“Of course I said yes,” says Trattner. “My secret plan of sucking up to Symon in print all these years has finally paid off!”
The book, titled Carnivore: A Modern-Day Meat Bible, is due out this fall. It’s the celebrity chef’s second tome, following 2009’s Live to Cook: Recipes and Techniques to Rock Your Kitchen. Trattner describes his duties as falling somewhere between a ghost writer and an editor.
“He is actually a great writer,” Trattner says. “He manages to imbue his words with the same passion, candor, and humor that he is known for in real life. My role is to put the final polish on those words.” Trattner declined to confirm whether he is being compensated in beef-cheek pierogies.
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