How to pronounce “frank 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-

to Frank Bruni.

Please welcome Gail Simmons and Frank Bruni.

We have today Gail Simmons in conversation with Frank Bruni.

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

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

We are lucky enough to have her in conversation today with the legendary critic of the New York Times, Frank Bruni.