The following interview with Elena Vakhrenova, author of Cruising Cuisine for Home Entertaining, Hors D’oeuvres and Appetizers, Volume One was conducted by Terre Spencer.

To read the review click HERE

T: Good afternoon, Elena and thank you for agreeing to be intereviewed by BOOKPLEASURES.COM.

T: Elena, how many cookbooks are planned in this series?

E: That is a good question—the second book is already done. I am not certain how many more, perhaps three or four.

T: Do you have any plans for media other than books, say videos, CDs, DVDs, website or a TV series?

E: No definite plans at this time. T: What is your philosophy/thoughts about what makes a great cookbook? What model were you emulating?

E: Simple ingredients, simple to make and many, many pictures! You know people are so busy, they want to know that cooking will be successful.

T: The photography, all done by you, was exceptionally beautiful, tell us about the process of shooting and selecting shots?

E: Thank you. As a self -publisher, I soon discovered it would have been too expensive to have had the photography professionally done. So I bought the equipment and took the shots myself. I do have a friend who is a photographer who gave me advice along the way. Sometimes after three days of trying to take a shot, I would call my friend for help. My philosophy is to do everything at 100%, so I spent six months taking over 500 shots.

T: After this series of Cruising Cuisine cookbooks, what are your plans personally?

E: Personally, I would like to have children.

T: Professionally?

E: Professionally, currently I am conducting cooking classes and book signings. In the future, I would like to have a cooking ezine website, a magazine and a television show.

T: Do you have a cruise planned any time soon?

E: Yes, the plans are not confirmed at the moment, but I will be doing cooking demonstrations and book signings.

T: Other than cruises, what type of vacation do you most enjoy?

E: Cruises, of course! And biking, My husband would like to take a golfing vacation since we have taken up golfing.

T: What did you learn most from the process of writing Cruising Cuisine?

E: I never thought I was a good writer, that I could write, but I found a new spirit within me writing about cooking and the experiences of cruising, these are things I am passionate about. I learned that I can write!

T: What was difficult about writing and publishing Cruising Cuisine?

E: The editorial process, design and photography were the most difficult. The pictures were taken digitally. They were ruined three times before they were print-worthy.

T: What was surprising about writing and publishing Cruising Cuisine?

E: Because I self-published, I had to research printers, paper, inks and covers/bindery; what makes a good quality cookbook—will the paper repel spills, is the cover durable enough for kitchen use? You know, you go into a book store, pick up a cookbook and you just do not know what makes a quality cookbook. The actual publishing processes were most surprising. After considering about 50 printers, I chose one in Singapore.

T: What changes will you make to the printing process with the subsequent books?

E: None, I am quite happy with the results.

T: How long was the entire project both writing and publishing Cruising Cuisine?

E: The entire process took 11⁄2 years. That was seven days a week, 16–18 hours a day. Even when I was not officially working on the book, thoughts would come “Oh, I must call so-and-so,” or “Let me write that down…”

T: Are you working on non-cooking, non-writing projects? Do tell…

E: Nothing! Between book signings, cooking classes, radio interviews and travel, my schedule is very busy.

T: You learned multiple languages while working around the globe on cruise lines, what are those languages?

E: I used to speak seven, but now that I speak mostly English, I would say that English, Russian, German and Dutch remain strong.

T: Have you discovered a correlation between language and cuisine?

E: No, not really.

T: What is a typical Elena Vakhrenova dinner party like?

E: Open rooms with candles, jazz with plates all around so people do not have to congregate at just one table for appetizers. Dinner is buffet-style with perfect decorations and presentation.

T: Yes, it is clear that presentation is important just judging from the excellent photography in Cruising Cuisine. The postcards in the back of the book were interesting, several were cruise line discount coupons and one was for additional copies of the book—and the Cruising Cuisine bookmarks—tell us about those clever ideas…

E: I asked “How can I attract more people to my book who know nothing about cruises?” One day I was reading a fund raising piece for a charity and it hit me that people like a bonus. So I contacted the cruise lines, you know, free publicity for them, and put the cards in the back of the book. I give the bookmarks away at cooking classes, book signings and send them to book stores as promotional material.

T: What three individuals are your most significant cooking influences?

E: My father, Sara Maulton, Gourmet magazine editor (www.saramoulton.com) and Daniel Boulud (http://starchefs.com/DBoulud/home.html).

T: What other influences, perhaps, say experiences, contributed to the cook and writer that you are?

E: That is a hard question, I cannot answer—(laughs)

T: That was not my intention—

E: I have had so many experiences it would be impossible to say. I have been encouraged to write an autobiography and perhaps I shall oneday.

T: How has the publication of Cruising Cuisine changed your life?

E: I am so busy! When I came to the United States I had no green card, I could not work—so I became more involved with food, with cooking and made friends. From that, an occupation that I really love developed. That is how my life is different.

T: What are some of your favorite meals—both at home and away?

E: My favorite meal at home is my husband’s roast beef. When I am tired, I ask him to make his roast beef. And I really like seafood, too. Away from home, my favorite restaurant is Rainbow Palace in Fort Lauderdale. It is Chinese-French.

T: Chinese-French? That is an unlikely combination—

E: Yes, I never really liked Chinese food much, but this is Chinese food with French techniques used in the preparation.

T: Would you share your husband’s roast beef recipe?

E: Yes, here is the recipe:

Herb and Spice Roast Beef

The secret to a perfect roast beef is the right cut, perfect spices and slow roasting. My husband always buys only the freshest Delmonico roast, boneless beef cut from the short loin. Then he makes a spice rub from almost every familiar spice that he can find in our spice-collection. Easy to make, this recipe is perfect for large dinner parties and will surely become your favorite too!

Makes 8 servings Preparation time: 10 minutes Cooking time: 1 hour 20 minutes

1 tablespoon ground pepper 1 teaspoon paprika 1 tablespoon garlic powder 1⁄2 tablespoon brown sugar 1⁄2 tablespoon Kosher salt 1⁄2 tablespoon onion powder 1⁄2 tablespoon dried thyme, crumbled 1⁄2 tablespoon ground coriander seeds 4 pounds Delmonico roast

Preheat oven to 350°F.

In a small bowl, mix all spices until combined. Generously sprinkle the beef with water and slowly “massage” the rub over the roast, using all the rub. Place the beef on a metal rack in a roasting pan. Roast in the middle of an oven, for rare—15 minutes per pound or for medium—20 minutes per pound. Transfer the roast beef to a cutting board and let stand for 10 minutes. Slice the meat and serve immediately.

T: Thank you so much for your time, Elena.

E: You are welcome, thank you.