How to pronounce “bruni” in English

Frank Bruni: I'm honored to do it.

Frank Bruni: -and I think one of the hardest things is to write in, with a sort of conversational allure of the way you speak.

Frank Bruni: -we'll talk a little about that now.

Frank Bruni: Since we're here on the day of the book's publication, what made you decide to write the book?

Frank Bruni: Now you just said people know you as a public eater- Gail Simmons: mmm hmm >>Frank Bruni: - not as a cook.

Frank Bruni ñ the path before you ended up at Food &Wine Magazine.

Frank Bruni: Right.

Frank Bruni: Very different restaurants- >>Gail Simmons: Very different restaurants- Frank Bruni: -from each other.

Frank Bruni: We'll come back to your Jeffrey Steingarten experience.

Frank Bruni: Did you have even a moment's hesitation or were you on board from the beginning?

Frank Bruni: What were your reservations?

Frank Bruni: Now that first season, since Top Chef was new, it couldn't have been as powerful as a magnet for young chefs that couldn't have been as-

Frank Bruni: His first one, yes.

Frank Bruni: Are there other particular chef, you call them cheftestants right?

Frank Bruni: Oxford hasn't picked it up yet?

Frank Bruni: -either because they've done much better or because they faded and you thought this was- >>Gail Simmons: Right Frank Bruni: - going to be an amazing spring board for them?

Frank Bruni: You make clear in the book, and I think it's clear from watching Top Chef that you judges are pretty firmly segregated from the contestants.

Frank Bruni: For the period you're judging them.

Frank Bruni: You mentioned the Chew, what do you watch on TV?

Frank Bruni: You mentioned travel just now.

Frank Bruni: Even though you grew up in Toronto?

Frank Bruni: What about here in New York?

Frank Bruni: -find yourself going most often?

Frank Bruni: When you said earlier live television is hard, what do you think those of us who are just watching it but donít do it, what donít we appreciate?

Frank Bruni: You also make the point in the book that eating is so subjective, that taste is subjective ñ Gail Simmons: Yes.

Frank Bruni: Given that, how can one come to conclusions on a show like Top Chef?

Frank Bruni: I want to ask you one more question but then I also want to point out that there are microphones there and there and since there are a lot of people here weíll

Frank Bruni: -ask you whatever they want.

Frank Bruni: How does the production the putting together of that differ ñ I think of dessert making- Gail Simmons: Right.

Frank Bruni: -as involving a lot more equipment, often it can be much more technical it can be much- there a much more theatrical-

Liz Brunick, welcome to the show. Thanks for having me on.

I helped Marc Bruni put together the production in Australia.

And Marc Bruni and I have known each other-- my gosh, how long now-- over a decade.

Gail Simmons: Where- >>Frank Bruni: To eat?

to Frank Bruni.

Please welcome Gail Simmons and Frank Bruni.

We have today Gail Simmons in conversation with Frank Bruni.

I'm actually relatively nice most of the time- >>Frank Bruni: And you'd already been mean to people before.

Frank Bruni: How does the food that first season stack up against the food in subsequent seasons?

Frank Bruni: When you presumably had more people knocking on the door.

Frank Bruni: -the cheftestants- >>Gail Simmons: Yes.

Frank Bruni: Are some of them good friends of yours today?

Frank Bruni: Which ones and how did it happen?

Frank Bruni: So, anyone who's got a question, think about it and maybe get to a microphone.

Frank Bruni: -element to it.

female presenter: We're very happy today to welcome Frank Bruni, author of "Born Round: A Story of Family, Food and a Ferocious Appetite." Frank Bruni was named the Restaurant Critic

And both of his uncles, Wendell Brunious and the late great John Brunious, have both been leaders of the Preservation Hall Band.

But the first time I went to Ghana into a shanty land, I was called Bruni, which means White Man E. I've never been called white,

You, if I can begin with a compliment- >>Gail Simmons: Sure Frank Bruni: -I read a lot of memoirs- >>Gail Simmons: Yes.