Justin Warner, known to some as a food TV star, to others as a “wine-rapper” and most as the incredible chef behind Do or Dine, now has his own book. He and the photographer behind the book, the omnipresent and omnipotent Daniel Krieger, are this week’s guests on All in the Industry. The Laws of Cooking . . . and How to Break Them encourages improvisation and play, while explaining Justin Warner’s unique ideas about “flavor theory”-like color theory, but for your tongue. By introducing eleven laws based on familiar foods (e.g., “The Law of Peanut Butter and Jelly”; “The Law of Coffee, Cream, and Sugar”), the book will teach you why certain flavors combine brilliantly, and then show how these combinations work in 110 more complex and inventive recipes (Tomato Soup with “Grilled Cheese” Ravioli; Scallops with Black Sesame and Cherry). At the end of every recipe, Justin “breaks the law” by adding a seemingly discordant flavor that takes the combination to a new level. This program was brought to you by EscapeMaker.com.



“Cookbooks are a natural progression for food photography. It seems like the top of the pyramid. There’s larger budgets and more press/publicity attached to it than small shoots for a publication.” [09:00]


–Daniel Krieger on All in the Industry


“People want to know the why and how of food – not just instructions and recipes – they want to get something and learn something.” [19:00]


“I don’t like to be hugged with tweezers.” [26:00]


–Justin Warner on All in the Industry

Justin Warner, known to some as a food TV star, to others as a “wine-rapper” and most as the incredible chef behind Do or Dine, now has his own book. He and the photographer behind the book, the omnipresent and omnipotent Daniel Krieger, are this week’s guests on All in the Industry. The Laws of Cooking . . . and How to Break Them encourages improvisation and play, while explaining Justin Warner’s unique ideas about “flavor theory”-like color theory, but for your tongue. By introducing eleven laws based on familiar foods (e.g., “The Law of Peanut Butter and Jelly”; “The Law of Coffee, Cream, and Sugar”), the book will teach you why certain flavors combine brilliantly, and then show how these combinations work in 110 more complex and inventive recipes (Tomato Soup with “Grilled Cheese” Ravioli; Scallops with Black Sesame and Cherry). At the end of every recipe, Justin “breaks the law” by adding a seemingly discordant flavor that takes the combination to a new level. This program was brought to you by EscapeMaker.com.



“Cookbooks are a natural progression for food photography. It seems like the top of the pyramid. There’s larger budgets and more press/publicity attached to it than small shoots for a publication.” [09:00]


–Daniel Krieger on All in the Industry


“People want to know the why and how of food – not just instructions and recipes – they want to get something and learn something.” [19:00]


“I don’t like to be hugged with tweezers.” [26:00]


–Justin Warner on All in the Industry