Issue link: https://www.balharbourdigital.com/i/867968
Missy Robbins shares her five favorite cookbooks. "The Splendid Table" This is a regional Italian book. It delves so deep into the traditions of Emilia Romagna, which was the first region I cooked in when I lived in Italy. "The Encyclopedia of Pasta" is my bible, essentially. "Seven Fires" It's all about wood fire cooking from a master… which is now the heart and soul of the kitchen at Lilia. Anything from The River Café. These were some of my first books, which taught me a great deal about Italian cuisine and simplicity in cooking. A major influence in my life. The Time-Life series. These vintage books are so old school, but have so much great technique and nostalgia. Tell us about the conception of "Breakfast, Lunch, Dinner...Life!" I came up with this book before Lilia. I wasn't working and I was cooking a lot at home, and traveling. I felt like I wanted to write a cookbook based on all of this, but also tell my story of this very finite period of time in my life. What was the cookbook-writing process like for you? The hardest part was definitely finding the time and head space to concentrate on it. I am a very visual person, so that part of the book's development was the most exciting. Is there a recipe (or two) in there that's especially meaningful to you? They are all meaningful in one way or another. I think the ones that relate back to my family—like cooking the short ribs for my dad on his birthday—and all of the vegetable dishes represent a new way of eating for me, which really changed my life. How does publishing a book and opening a restaurant compare? They are actually really different and, in the best way, are two amazing creative outlets. Writing was new to me and I really enjoyed using that part of my brain. Where do you turn for inspiration in the kitchen? Travel definitely inspires me the most. But, even just walking through local farmers markets can fuel so much cooking in me. Many of the recipes from this book simply came from strolling through the market and picking up great ingredients. What do you like to make yourself for dinner? I cook very very simple stuff for myself. Often quick pasta dishes of spaghetti, garlic, chilies and olive oil, cacio e pepe, or spicy tomato sauce. In the summer it's all about vegetables. Zucchini is is go-to with anchovies, garlic, mint and red wine vinegar. I finally have a dining room table, so that's nice. What's your absolute favorite kitchen tool? Spoons, good kitchen knives and a few good All-Clad pots and pans. It's all about the basics. 66 BAL HARBOUR PHOTOS BY EVAN SUNG