Taken from the book Celebrity Chefs published by Hearst Books.
WHAT MUSIC DO YOU LISTEN TO WHILE YOU COOK?
"[The Sex Pistols] keep me moving when I'm cooking for lots of people."
-- Curtis Stone, host of Top Chef Masters and Around the World in 80 Plates
"I get in the groove with classic rock, like Bon Jovi -- I'm a Jersey guy!"
-- Buddy Valastro, star of Cake Boss
"I know [husband and co-host] Gabriele [Corcos] wants to cook alone when he plays Metallica. I can't tolerate it. When I want the kitchen to myself, I'll put on 'I Will Survive'."
-- Debi Mazar, host of Extra Virgin
"When I cook, I listen to old rock 'n' roll, like Elton John and Pink Floyd. But I love Lady Gaga."
-- Wolfgang Puck, owner of Spago restaurants
WHAT'S ALWAYS IN YOUR KITCHEN?
Avocado: "It's one of my favorite snacks; I halve it and season it with soy sauce, sesame seeds, and lemon juice."
-- Rocco DiSpirito, host of Now Eat This! with Rocco DiSpirito
Frozen pizza: "I sprinkle it with fresh Parmesan, olive oil, and chili flakes."
-- Wolfgang Puck, owner of Sago restaurants
San Marzano canned tomatoes: "I use a can to put together a quick weeknight pasta sauce."
-- Ina Garten, host of Barefoot Contessa
Sweet Georgia Vidalia onions: "They're the best on the planet. I always have a basketful."
-- Trisha Yearwood, host of Trisha's Southern Kitchen
Dark Chocolate: "I keep 70% on hand as a snack."
-- Curtis Stone, host of Top Chef Masters and Around the World in 80 Plates
Sweet baker's butter: "The higher the fat content the better, because it gives the finished product a richer taste."
-- Buddy Valastro, star of Cake Boss
Vanilla: "It's my magical ingredient in pancakes and waffles."
-- Ree Drummond, host of The Pioneer Woman
Taken from the book Celebrity Chefs published by Hearst Books.
WHAT'S YOUR QUICKIE PASTA DISH?
"Very simple: penne with butter and Parmesan cheese."
-- Scott Conant, owner of Scarpetta restaurants
"Angel hair sauteed with garlic, lemon, chopped ham and poppy seeds."
-- David Burke, owner of David Burke Townhouse and Fishtail in New York City
"Spaghetti cacio e pepe: I cook pasta, drain it, then put it back in the hot dry pan with grated Pecorino and coarsely ground pepper and toss it with a little of the pasta cooking liquid."
-- Nigella Lawson, author of Nigellissima
