«I cannot count the number of times that I've found myself in a Gucci dress and heels - with full hair and makeup, about to run out to an event - pulling a roasted chicken out of the oven in order to make sure that my family is fed, before leaving the house to face a hundred photographers on a red carpet.»
Eva Longoria describes, on the introduction of her cookbook, how is like to divide herself between her successful acting career and the passion for food.
Her book reveals that her beginnings were humble: she grew up on a ranch outside of Corpus Christi, Texas, tending the garden and the chickens. Her dad instilled in her a "waste not want not" philosophy, and her biggest cooking influence came from her Aunt Elsa, who ran a catering business.
If you're thinking this book is all Latin cuisine, think again. Eva's recipes take international inspiration from her life's journey, covering a bit of French (which, we're all assuming is inspired by her ex-husband, NBA player Tony Parker), Italian, Caribbean, American and Hungarian cooking. She also praises the virtues of buying organic produce, humanely raised chicken and grass-fed beef.
Eva's Kitchen: Cooking with Love for Family and Friends by Eva Longoria published by Clarkson Potter
Dameon Evers is an African-American chef who went from cooking at an airport Chili's, to heading up a Michelin-starred French kitchen, learning from some of the biggest names in gastronomy along the way. Here he tells us his inspiring story.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.