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D1 April 14–20, 2017
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Iron Skillet Shrimp With Grapefruit.
‘Real Cooking With Real Ingredients’ Sam Talbot, chef and restaurateur of Pretty Southern, releases new cookbook
CHANNALY PHILIPP
I
f dreams of summer beaches inspire you to revive those old winter resolutions about eating healthier—because, let’s face it, what kind of crazy idea is it to start dieting in the dead of winter, anyway?—there’s a cookbook for you. It’s “100% Real: 100 Insanely Good Recipes for Clean Food Made Fresh” by chef and restaurateur Sam Talbot. He has good reason to write such a book. Talbot, who has Type 1 diabetes and leads an active life—whether it’s gym workouts, yoga, surfing, or snowboarding—gets a lot of curious people asking him about his diet. Talbot was motivated to write a book not just for the 29.1 million people in the United States diagnosed with diabe-
tes, but for anyone who is generally interested in clean food without “fabricated, processed, added nonsense,” he said in a phone interview. “It’s real cooking with real ingredients.” The cookbook release coincides with the opening of his new Brooklyn restaurant, Pretty Southern, which mirrors a similar approach to eating. Pretty, he said, can be taken different ways. To Talbot, the essence of the word means organic, clean, and sourced sustainably. For example, the restaurant serves gluten-free fried chicken and lemonade that makes use of puréed strawberries as a sweetener—“like, why wouldn’t you do that?” he asked, as if it was the most obvious thing in the world.
A Type 1 diabetic, Talbot was inspired to write a cookbook about clean food.
See Talbot on D2