Exclusive Interview: Josie Adams Reveals Untold Secrets Behind We Thought They’d Never Leave with Tony Shalhoub
Simon and Schuster loved the proposal and sample chapters and recipes — especially the introduction about my grandfather emigrating from Lebanon to Wisconsin — and wanted more. They asked if we’d consider doing a culinary memoir because, from publishing Stanley Tucci’s books, they know readers respond well to hearing a life story told through the lens of food. It felt a little daunting at first because it wasn’t initially what we thought we were getting into. My dad was like, “I don’t want to do a memoir. I don’t want to do a tell-all.” And I said, “Dad, you don’t have anything to tell. You’re squeaky clean!”
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