Drew Barrymore has had a busy year. Between designing her Walmart collection and starring on the cover of our first-ever Kids issue, she debuted yet another project last month: The Drew Barrymore Show. Her daily talk show is split into a range of events, including celebrity interviews (Jonathan Van Ness and Lily Collins are on tomorrow), In the Loop With Jonah Larson (a talk with her resident “kid correspondent” and Domino Kids writer!), and the recurring signature segment Drew’s Cookbook Club.
View this post on Instagram
Barrymore’s love of cooking is no secret. “I like to watch cooking shows while eating food and not talking,” she told Domino. “I am also obsessed with cookbooks.” Last month on Instagram, the actor added, “Chefs are my heroes. I must read three cookbooks a week…cover to cover!” She even has a cookbook closet in her home. The small space showcases her massive collection, like you would see in a bookstore: covers facing outward for optimal viewing on wall-to-wall narrow shelving. The show segment brings on chefs from around the world, who introduce Barrymore to a signature recipe (she believes that within every cookbook is a “recipe that will change your life”) and share one of their personal favorite reads. Here are three of her recent discoveries.
Chosen by chef Haile Thomas (author of the plant-based recipe collection Living Lively), this book delves into flavor profiles, from spicy peppers to sweet fruits, cataloging thousands of ingredients so you can enhance your food with every bite.
World-famous Spanish-American chef José Andrés recommends The Food of a Younger Land, which examines American food through both a historical and a cultural lens, from what we ate before TV dinners and chain restaurants to our present-day habits.
Celebrity chef Bruno Serato shares his love of Massimo Bottura’s Bread Is Gold. Bottura’s Italian restaurant, Osteria Francescana, has been one of the top five restaurants in the world for 10 consecutive years, so suffice to say we can trust his cookbook—packed with advice for turning humble ingredients into delicious pastas and bread pudding—is one of the best. Plus it will help you combat global food waste.
Our Fall Style issue has arrived! Subscribe now to get an exclusive first look at Ayesha Curry’s Bay Area home—and discover how design can shape our world.