I finally handed in my cookbook, Chef Interrupted: Chef's Recipes You Really Can Make at Home, in which I took recipes from all my favorite chefs and interrupted them at the point where they are still home cook friendly, before they become too cheffy. It's what I do when I co-author cookbooks with chefs, only more so. I assure you that none of these recipes calls for baroque techniques or equipment (no clarifying stocks, no blow torches ) or annoyingly hard to find ingredients (save for that one sweetbreads recipe, sorry). And I think that they still taste as exciting as a chef's recipe should. The book will be out next October, published by Clarkson Potter. The picture, by the way, is me at the photo shoot, salting a rack of lamb. The lovely and talented Tina Rupp did the photography.