the book that i remember from the "new york times" was the craig claiborne book, the one that was 1961. this is not that book updated, though. >> no, it's not. >> you make the point of saying that in your book. >> i strenuously say that. and the reason being is that that is fantastic book. and if you don't have it you should get it. and it's -- but it's very much kind of a snapshot of the times food coverage, which he was the primary writer then, from the late 1950's. and my book spans 150 years and also there's been so much food writing in the time since craig claiborne, there's molly o'neal and there's been -- there's pierre frenee. >> the lee brothers. >> exactly. jonathan reynolds, julia reid. so i -- i was distilling all of these recipes as well. >> remarkable. i want to know about you. why are you this person as far as food goes? >> i think i've always been interested in food because my family has always been really -- my mother was a great cook. my grandmother was a cook cook. food was such a focus of our home. it's not like fancy food either. in fact, my mother i remember sayin