Behind the Scenes of the Zaytinya Cookbook

Thomas Schauer, the cookbook's photographer, shares a look

It’s Monday of a busy, busy week. This weekend I was in the Bahamas for a wine and food festival, later this week I am going to be doing my live show (with Ana Navarro, did you hear?) in Washington DC, and in between that there are two very incredible projects that I’m excited to release into the world…at long last, the Zaytinya cookbook will be out in the world, and also I have a new cooking special on Amazon, Dinner Party Diaries, with world-quality actors Jamie Lee Curtis, Bryan Cranston, and O’Shea Jackson, Jr. (keep your eyes open later this week for Jamie Lee Curtis’s Caesar Salad…!)

So today I wanted to give you a different sort of look into the making of the Zaytinya cookbook—a story and photos from Thomas Schauer, the photographer of the book, who also worked with me on one of my first cookbooks, Made in Spain. He’s Austrian and splits his time between Vienna and New York—I actually stayed with him in Vienna years ago when Spain was in the Euro finals there. And when Thomas and his wife Sahinaz come to DC, they stay with me and my wife Tichi, of course.

He’s an amazing photographer, and has worked with some of the best chefs in the world, like Daniel Boulud and the late David Bouley. Here’s Thomas’s story about the project, with some behind-the-scenes photos that I love…hopefully it will give you a bit more of an idea of how this book came together!

I know I keep telling you about this book, but I’m just so excited to see it in the real world, after years of planning and work. If you get your copy in the mail tomorrow, will you tell me what you think of it??

So now, here’s Thomas!

Culinary Adventures: Shooting the Zaytinya Cookbook

Thomas Schauer

Excitement bubbled within me as José extended an offer to collaborate with him and chef Michael Costa on the Zaytinya cookbook project. Memories flooded back from my time working on the "Made In Spain" cookbook with him in 2008. The camaraderie, creativity, and warmth of that experience lingered vividly in my mind.

Zaytinya’s chef Michael Costa, Thomas Schauer, and José

Returning to José's house, where Tichi and their daughters infused the atmosphere with joy, felt like stepping into a familiar embrace. My wife, Sahinaz, and I relished the hospitality and engaging conversations with the beautiful soul Tichi that ensued, making the prospect of shooting the Zaytinya cookbook all the more enticing.

The team at work at José’s house

Joining my friend José, Tichi, Michael, Ann (the book’s project manager) and Julian (our videographer), we embarked on a journey to capture the essence of Zaytinya ("Olive Oil” in Turkish) across Beirut, Athens, and Istanbul. For me, it was a reconnection with my love and passion for food projects—a chance to share culinary delights, embrace diverse cultures, and glean wisdom from every encounter.

José learning the art of Al Soussi’s eggs

Beirut welcomed us with open arms, unveiling its rich tapestry of flavors and stories. “Al Soussi”, a humble breakfast spot run by a patriarchal figure, left an indelible impression with its familial charm and delectable dishes. Similarly, the contrasting falafel joints “Sayoun’s” on Damascus Road painted a vivid picture of tradition and sibling rivalry, serving up more than just savory bites.

José being spoon fed by Aglaia Kremezi

In Athens, the ancient city pulsated with a vibrant culinary scene, blending tradition with innovation. Walking alongside José and the enchanting Aglaia, we traversed bustling markets, indulging in sensory feasts and reveling in spontaneous culinary delights. A highlight was our impromptu seafood feast at “Varvakios Central Municipal Market”, where José's infectious spontaneity elevated fresh shrimps and langoustines into a gastronomic spectacle and reminded me why I love and respect this guy so much.

José commandeering a cooking stall for a spontaneous feast

Istanbul, with its mystical allure, held a special place in my heart, courtesy of my wife's roots. The city's history echoed through its streets, resonating with the aromas of the spice market and the sizzle of grilled fish on a fishermen’s boat beneath the Galata Bridge. A midnight stroll with José, Tichi, and the team revealed a different side of Istanbul—the fishermen's camaraderie on the bridge, united by a shared passion for the catch of the night.

Through each culinary adventure, from Beirut's bustling streets to Istanbul's tranquil waters, the Zaytinya cookbook came to life. It wasn't just about capturing recipes; it was about honoring traditions, fostering connections, and savoring the beauty of shared experiences. As the shutter clicked and flavors danced before my lens, we captured not just dishes, but stories of culture, history, passion, and the universal language of food.

José and Tichi