20 Questions about my New Cook Book

“Eat Your Heart Out”

/ Blog

An Interview with Carlo Quisenberry

1. What inspired you to write “Eat Your Heart Out”?

I simply enjoy cooking for my children and friends. I felt it would be great to put some of our favorite recipes in an easy to use format for my kids and I to use later.

2. Can you share the moment or experience that sparked the idea for this cookbook?

Well we cooked a lot during covid so it was shortly after that.

3. How did your personal journey influence the recipes included in the book?

My grandmother (Nonna) and Mom were great cooks. Being from Italy they were especially great at Pastas.

4. Who or what has been your biggest culinary inspiration?

My Nonna for sure!

5. What makes “Eat Your Heart Out” different from other cookbooks currently on the market?

I think this book is perhaps a beginner’s guide. I am certainly not a chef. I experiment more than anything.

6. Can you tell us about a recipe in the book that holds a special place in your heart?

All of the pasta dishes. Especially the marina sauce.

7. How do you hope to impact your readers’ culinary skills and knowledge with this cookbook?

I hope to inspire them to try different foods and never give up.

8. What was the most challenging part of writing “Eat Your Heart Out”?

It was tough to not include everything I have tried to make but it was too much, and I struggled a lot!

9. How did you decide on the mix of pizza, pasta, grills, and sweets for your book?

I was seeking a decent variety so that there would be something for everyone to try.

10. Can you give us a sneak peek into one of the book’s signature recipes?

Let’s pick baked Penne.

11. How do you ensure that the recipes are both delicious and relatively easy to prepare?

I have tried them and I encourage everyone to tweak some of the ingredients to their liking. That is what is great about cooking. It is very individualized

12. What role does tradition play in the recipes you’ve included in “Eat Your Heart Out”?

Tradition is what started it all for me in college. My Nonna helped me learn the basics and confidence to vary other recipes.

13. How have you incorporated modern culinary trends into your traditional recipes?

Some of the recipes are a little more complex in ingredients and preparation. In the past it was basic pots and pans. Now we have more tools to prep and cook.

14. Can you share a story about the testing and perfection process of a particular recipe?

I have always struggled to make a good meat loaf. My kids were brave enough to encourage me to keep trying. They even ate the failures!!

15. What do you want your readers to feel when they are preparing and tasting the recipes from your book?

I want them to feel confident. It is ok to fail, it is not ok to refuse to try.

16. How have your travels influenced the flavors and recipes in “Eat Your Heart Out”?

I have been fortunate to travel to various parts of the USA, to a couple countries in Europe and some Caribbean islands. Those travels afforded me the opportunity to try other styles of preparation.

17. What advice do you have for home cooks who will be trying these recipes for the first time?

It keeps coming back to being confident to try. Having someone to cook with and prepare the ingredients can be a wonderful experience to share and bond over.

18. How do you envision the reader’s journey through the diverse range of recipes in your cookbook?

I envision they will start with what they are comfortable with and then hopefully expand into something they have never tried before.

19. Can you tell us about the photography and visual elements in “Eat Your Heart Out”?

I wanted to stay true to how the foods should look, I use AI to capture the true art the meals.

20. Finally, what’s next for you after the release of this cookbook? Any plans for a sequel or new culinary projects?

No plans for any follow up yet. I hope this one is helpful and well received.