On the heels of their successful first collaboration, which resulted in the New York Times Best Seller "Carnivore: 120 Recipes for Meat Lovers," Michael Symon and Scene Dining Editor Douglas Trattner have once again teamed up on a cookbook. This will be Symon's third cookbook overall.
Due out this fall, "5 in 5" builds off a popular segment that Symon debuted on ABC's "The Chew," during which he pairs five fresh ingredients with pantry staples to create delicious and affordable meals in around five minutes. When creating the segment for the show, Symon said his motivation was to show viewers that cooking didn't have to be intimidating or time-consuming or expensive to be delicious.
"If I motivated even a few viewers to cook more often at home, then I would consider my mission a success," explains Symon, admitting that "Iron Chef" is less likely to accomplish that goal.
The concept likely will appeal to both timid and adventurous cooks looking for some daily inspiration. Relying on a well-stocked pantry of staples like spices, grains, dried pastas, canned tomatoes, oils, vinegars, hot sauces and broths, a home cook can whip up a myriad of delicious meals by adding a few fresh ingredients.
The book is broken up into chapters for pasta, sandwiches, grilled items, quick-sautéed dishes and even desserts.
Trattner, who also is managing editor of Fresh Water Cleveland, describes the process as a long-distance collaboration.
"Symon just might be the busiest and hardest-working man in America," Trattner reports. "If he sits still for two minutes at a time, I'd be amazed. We get together whenever we can, but much of the work is done through email, phone calls and even texting. Symon is a very proficient texter."
Trattner and Symon even managed to sneak in a few minutes of work before a taping of "The Chew" in New York, he says.
Look for "5 in 5" to come out this fall. It is published by Clarkson Potter, with photos by Jennifer May, who also worked on "Carnivore."