À Table: Rebekah Peppler on using anxiety to write a cookbook
30th August 2019
Rebekah Peppler is a James Beard Award-nominated cookbook author (of “Apéritif: Cocktail Hour the French Way), food stylist, recipe tester and all around badass.
She splits her time between Paris, LA and NYC and is currently working on a second cookbook, “À Table.” She also wrote an article for the New York Times about the Aperol Spritz that blew up the internet, called “The Aperol Spritz Is Not a Good Drink.”
We talk in her Paris apartment about the fantastical and clichéd things that really do happen in Paris, we chat about how food (and drinks) are personal, how the adage “fake it ’til you make it” is sometimes the best way to go, and how we both handle anxiety when it comes to tackling a big project — like writing a book!, which is something we’re both in the midst of right now.
Rebekah is awesome; I loved having a microphone on this conversation, which was, honestly, like one we’d have over a glass of wine or during apéritif.
You can follow Rebekah on Instagram at @rebekahpeppler!
Thumbnail Photo by Patrick Tomasso on Unsplash