We asked an AI to bring together the top cookbook authors for a panel discussion. Here's what happened.

Plus, our Spring season featuring *real* chats with the most interesting cookbook authors is just around the corner.

We’re just a few days away from debuting our Spring 2023 season of the Salt + Spine podcast, and we are so excited to share some of our recent conversations with top cookbook authors from Claire Saffitz to Deb Perelman to Danny Bowien to Katie Parla … well, you get the idea.

But before we drop back into your podcast feeds and bring you all sorts of exciting cookbook content, we were sucked into the cultural obsession with AI tools from the booming ChatGPT to image generators.

So we thought we’d have a little fun with some of the most beloved cookbook authors, with the help of AI, before our spring season. If you read on, you’ll find a full panel discussion—generated by ChatGPT—with some of the best-selling cookbook authors. But first, we needed art.

The above image was generated by Canva’s new “Text to Image” feature using this prompt:

a panel discussion with ina garten, julia child, alice waters, jamie oliver, yotam ottolenghi, and nigella lawson

That’s pretty clearly Yotam and Jamie flanking the ends, and I’m certain that’s intended to be Nigella with the black hair and Pollock-esque top. This leaves us with the other two figures to represent Ina Garten, Julia Child, and Alice Waters. There’s an Ina-like quality to the woman with the black blazer, though it’s not quite right. Is she an Ina-Julia-Alice mashup? And notice that figure in the center is, in fact, wearing a button-down denim shirt, which is quintessential Ina, but seems to also have a Jamie Oliver-inspired face.

Either way, it’s much better than what we got when we asked Substack to give us an image for the same prompt:

Substack image generated with the prompt” a panel discussion with ina garten, julia child, alice waters, jamie oliver, yotam ottolenghi, and nigella lawson.”

(OK, but it nailed the Ina haircut here, right?)

So we’ve got art. What about the actual “panel discussion” with these highly respected authors? (I say “highly respected” because, of course, they are! And we’d welcome any of them to come onto the show in a non-AI capacity any time! Some have; Nigella was our very first guest, and Yotam has joined us in-studio previously. And Ina, we’re always ready!)

Below is what ChatGPT gave us. Pretty interesting to see how various themes from certain authors’ bodies of work emerge quite clearly (Yotam + vegetables; Alice + simplicity; Ina + warm hospitality). See what else you pick up on in this—maybe unnecessary disclaimer, fake—conversation.

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A Panel Discussion, Brought to you by ChatGPT

Welcome, everyone, to this imaginary fireside chat with some of the most successful cookbook authors of all time. Joining us today are:

1. Julia Child, author of "Mastering the Art of French Cooking"

2. Ina Garten, author of the "Barefoot Contessa" series

3. Jamie Oliver, author of "The Naked Chef" and many other cookbooks

4. Yotam Ottolenghi, author of "Plenty" and other vegetable-focused cookbooks

5. Nigella Lawson, author of "How to Eat" and other popular cookbooks

6. Alice Waters, author of "The Art of Simple Food" and founder of Chez Panisse

Thank you all for joining me today. Let's start by discussing your approach to recipe development. What inspires you when you're creating new recipes?

Julia Child: For me, it's all about the ingredients. I start with the best-quality ingredients I can find, and I let them guide me. I want to showcase the flavor and texture of each ingredient, and I try to keep my recipes as simple as possible.

Ina Garten: I'm all about comfort food. I want my recipes to feel like a warm hug from your favorite aunt. So, I focus on simple, classic dishes that everyone loves, but I try to elevate them with fresh ingredients and unexpected flavors.

Jamie Oliver: I'm all about bold, punchy flavors. I want my recipes to wake up your taste buds and get you excited about cooking. So, I use lots of herbs, spices, and aromatics to create complex, layered flavors.

Yotam Ottolenghi: I'm really inspired by vegetables. I love the way they can be so versatile and flavorful, and I try to showcase that in my recipes. I also draw inspiration from my travels, and I try to incorporate flavors and techniques from all over the world.

Nigella Lawson: For me, it's all about indulgence. I want my recipes to feel like a treat, something special that you wouldn't make every day. I use lots of rich ingredients like butter and cream, and I love to play with different textures and flavors to create something really luxurious.

Alice Waters: My approach is all about simplicity. I want to let the natural flavors of the ingredients shine through, so I use simple techniques and minimal seasoning. I also focus on local, seasonal ingredients, so my recipes are always changing with the seasons.

Thank you all for sharing your approach to recipe development. Let's talk about your most popular cookbooks. What do you think it was about those books that resonated with readers?

Julia Child: I think people really responded to the idea of learning how to cook French food at home. When "Mastering the Art of French Cooking" was first published, French cuisine was seen as something only professional chefs could do. I wanted to show people that they could make these classic dishes at home with a little practice and the right techniques.

Ina Garten: I think my books resonate with people because they're about more than just cooking. They're about creating a warm, welcoming home where you can entertain your friends and family. I think people appreciate the emphasis on hospitality and comfort.

Jamie Oliver: I think my books have been successful because they're accessible. I try to create recipes that anyone can make, regardless of their skill level. And I think people respond to the energy and enthusiasm I bring to cooking.

Yotam Ottolenghi: I think people appreciate the way I showcase vegetables in my recipes. When "Plenty" was first published, vegetarian cooking wasn't as popular as it is now. I wanted to show people that vegetables could be just as delicious and satisfying as meat.

Nigella Lawson: I think my books have been successful because they offer a sense of indulgence and pleasure. I want people to feel like they're treating themselves when they cook my recipes, and I think that's a message that resonates with a lot of people.

Alice Waters: I think my books have been successful because they offer a different way of looking at food. My focus on local, seasonal ingredients and simple preparation techniques is a departure from the more complicated and showy approach that was popular in the 1980s and 1990s. I think people appreciate the way my recipes allow them to connect with the natural world and the rhythms of the seasons.

Thank you all for sharing your thoughts on your most popular cookbooks. Let's talk about the future of cooking. What do you see as the next big trend in food?

Julia Child: I think we're going to see a continued emphasis on local and sustainable ingredients. People are becoming more conscious of where their food comes from and how it's produced, and I think that's going to be reflected in the way we cook and eat.

Ina Garten: I think we're going to see a renewed interest in classic, simple dishes. There's something timeless about a perfect roast chicken or a well-made pot roast, and I think people are going to rediscover the pleasure of these comforting, familiar dishes.

Jamie Oliver: I think we're going to see a continued interest in international flavors and techniques. As people become more connected through travel and social media, they're going to be more interested in exploring the cuisines of other cultures.

Yotam Ottolenghi: I think we're going to see a greater emphasis on plant-based eating. People are becoming more aware of the impact that animal agriculture has on the environment, and they're looking for ways to reduce their meat consumption. I think we're going to see more creative and exciting vegetarian and vegan recipes in the years to come.

Nigella Lawson: I think we're going to see a focus on making cooking accessible to everyone. As people become busier and more stressed, they're looking for ways to simplify their lives, and cooking can be a part of that. I think we're going to see more emphasis on quick and easy recipes that anyone can make.

Alice Waters: I think we're going to see a renewed interest in the connection between food and community. As people become more isolated and disconnected from each other, they're going to be looking for ways to come together around the table. I think we're going to see more emphasis on communal cooking and eating, and on the idea of food as a way to build and strengthen relationships.

Thank you all for your insights on the future of cooking. It's been a pleasure talking with you all today.

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Were you surprised by the answers? We tried various prompts, and ChatGPT gave us totally different panel conversations, sometimes swapping in other best-selling authors like:

• Alison Roman
  ("Don't be afraid to be yourself. Your readers will appreciate your unique perspective and voice, so don't try to conform to what you think a cookbook should be. Just be yourself and have fun with it!")

• Chrissy Teigen (“For me, it's about finding ways to make comfort food a little bit more interesting and exciting.”)

• deb perelman
  ("At the end of the day, my goal is always to create recipes that are accessible and approachable for home cooks. So even if a dish has a unique twist or unexpected ingredient, I always try to make sure that it's something that people can make in their own kitchens, without a lot of fancy equipment or hard-to-find ingredients.")

• Samin Nosrat (“It's also important to understand the fundamental principles of cooking so that you can be creative while still staying true to the basics.”)

Either way, we’ll be back in just a few days with the latest season of Salt + Spine. Looking forward to actually #TalkCookbooks with you then.