For this week's installment of Cocktails and Gossip I thought I would let you in on a little known secret about celebrity cookbooks - and that is: they are seldom actually written by the smiling faced culinary superstar on the book's cover.
Though I've long known that franchise writers like James Patterson and Nora Roberts employ teams of writers to output the massive amounts of fiction they produce, it never occurred to me that this practice of ghost writing would be happening in the world of cookbooks.
But it stands to reason that a person who looks good talking on camera flipping a few eggs might not have the writing chops or the time, to produce - in some cases - multiple cookbooks.
Rachel Ray is a good example of this and I feel somewhat naive now for thinking she could helm a daily talk show, produce a monthly magazine, and write best selling cookbooks using all of her own recipes without having someone behind the scenes *um* helping her out.
But when I read the article I Was a Cookbook Ghostwriter by Julia Moskin in the March 13, 2012 edition of the New York Times, my eyes were certainly opened.
The article, which describes a world of ego centric grumpy chefs and battle scarred ghost writers gives yet another glimpse into the underbelly of the business of food and leaves the reader wondering who let the chefs out.
It also better explains how someone like Teresa Giuduce renowned table flipper and famous mis- pronouncer of words (in a recent episode of Celebrity Apprentice she referred to the spice "Cumin" as "Cummin" ) from the Real Housewives franchise could go on to become a best selling author.
It also further solidifies my belief that Frank L. Baum's depiction of Oz might be the most perfect metaphor for the entertainment industry ever written.
Giada, you aren't in Kansas anymore.
And so it goes.
So how about an amazing Frozen Peach Margarita to wash it all down with from The Wizardess herself, Martha Stewart? Recipe link here.
Bring the daily magic of The Kitchen Witch straight to your inbox every time a new one is written.
Or you can subscribe by rss feed...
Subscribe in a reader