Tesar and Ozersky have known each other for years (there’s a burger named after Ozersky on the menu at Tesar’s restaurant Knife) and are seemingly as excited about working with one another as they are about the book deal. “I’ve known John for years,” Ozersky explained, “He’s outsized, brilliant, narcissistic, bizarre, and I’m deeply drawn to him, being the same kind of monster [myself]… I love John, and more importantly, I understand him.”
Tesar shares the same sentiments toward Ozersky, “even though he’s a food critic and has reviewed me, he’s a friend…”
Tesar says that he has already begun work on the book, “I’ve started coming up with 100 recipes,” he explained, “then [we] will put it into chapters. I want this book to register on three levels: first it has to have coffee table appeal, second, I want my peers to respect it, and third, I want it to be textbook-esque for culinary students to pick up and learn from.”
Talented photographer Kevin Marple (who does a lot of work for D Magazine) will shoot the photos, to help create the book’s “coffee table appeal.”
Knife: Modern Steak and All American Meats is being published by Macmillan’s Flatiron Books division and will be available in spring 2017.
