Bryan Voltaggio Dishes on His New Cookbook
The Cheftestant also responds to fans who complain they "can't cook any of [his] stuff."
Come April 7, Bryan Voltaggio will add a new cookbook to his cooking repertoire thanks to the release of Home: Recipes to Cook with Family and Friends. The book is a follow-up to 2011's Volt Ink, which he collaborated on with his brother, Michael, but this time he's going about it solo.
So what inspired the Season 6 Cheftestant's latest batch of recipes? He tells Baltimore Style that the dishes in the April release are inspired from the "times that I'm at home, cooking." The book is organized accordingly with meals for weekend brunch, Thanksgiving and Super Bowl Sunday serving as the markers. In fact, his 7-year-old son, Thacher, even contributed a recipe to the book for Coca-Cola Potatoes.
In addition to chatting about the release, Bryan also reveals some unexpected facts about himself. Here are five things we learned about Bryan.
1. He is a stellar party host, who can't seem to know when to stop cooking for his guests. "When we have parties I make way too much food," he says. "People come with bags to take stuff home."
2. Cooking was an early choice for Bryan. And while the Maryland native eventually studied at the Frederick County Career and Technology Center's culinary program and later the Culinary Institute of America, he thinks if he went to college proper he would've chosen a different field. "I was really into science in middle school and high school," he says. "I was interested in marine science."
3. According to his mom, he grew up really loving her cooking— one dish in particular. "My spaghetti sauce was something they dearly loved," mom Sharon Mangine says. "The boys would get into bread and get into it."
4. In addition to his mom's sauce, he's also a fan of a dish that his wife, Jennifer, cooks up. "Bryan likes my pancakes," she says. "Mainly that he doesn't have to get up and cook them."
5. With the release of Home nearing, Bryan has something to say about his other cookbook. So if you had a hard time cooking any of the dishes from Volt Ink, Bryan thinks he might know why. "The constant comment about Volt Ink was 'I can't cook any of this stuff,'" he says. "And I say, that's the point. It's for professional people, or people like you."
[Source: Baltimore Style]